Chef Christopher Galarza is the President of the Pittsburgh Chapter of the American Culinary Federation, bestselling author, distinguished chef, sustainability consultant, and foremost expert in commercial electric kitchens. Chef has been featured in many outlets such as Time, CNN, Bloomberg, and NOVA’s Documentary Chasing Carbon Zero. As the founder of Forward Dining Solutions LLC, he champions the integration of green technologies and sustainable methods in the food service sector.
With years of culinary expertise, Chef Galarza melds his kitchen mastery with a fervent dedication to sustainability. He has steered prestigious kitchens, trained under Certified Master Chefs and Culinary Olympians, and earned a Bachelor of Science in Culinary Management.
A captivating speaker and consultant, Chef Galarza partners with chefs, governments, and institutions to introduce sustainable initiatives. Through his writing, advisory roles, and activism, he aspires to lead a transformative wave in conscious hospitality.
Displaying a prominent presence early in his career, Chef Gerard found leadership and project management as a natural role. As Director ofStrategic Operations for Forward Dining Solutions, Gerard aligns operational growth of sustainability, through organizational management and mentorship. These attributes have been instrumental with previous involvements with establishments internationally recognized by Forbes, Relais & Châteaux, and the Michelin guide.
Chef received formal training at the Culinary Institute of America in Hyde Park, NY. Receiving a High Impact Leadership Scholarship, Gerard was selected into the school’s advanced curriculum (A.C.E.) in tandem with his Associates degree in Culinary Arts. Following the CIA, acceptance in The Greenbrier’s Culinary Apprenticeship Program was the next endeavor. This three-year program, based on international culinary show competencies has produced numerous members of the ACF Culinary Olympic Team, Certified Master Chefs, and even Bocuse D’or participants. Since inception in 1957, this program has only 350 alumni, Chef Gerard being one of them.