Chef Christopher A. Galarza, CEC, CCA, ECC, WCEC, is an internationally recognized chef, sustainability advocate, author, and educator at the forefront of the green culinary revolution. With extensive experience in the hospitality industry, Chef Galarza combines his culinary prowess and passion for sustainability to transform the way kitchens operate, setting new standards in environmental responsibility.
Chef Galarza, a proud first-generation American, faced significant adversity early in life, including periods of homelessness and food insecurity during his childhood. Despite these challenges, he found solace and security in food. For Chef Galarza, cooking became more than just nourishment—it was his saving grace, a means of expression, and a constant source of comfort and stability amidst the uncertainties of his upbringing. Inspired by family traditions and diverse cultural influences, he discovered his passion for cooking early on and began his culinary journey in local restaurants, where his exceptional talent and resilience quickly stood out. These formative experiences profoundly shaped his enduring commitment to culinary excellence and innovation. Chef Galarza holds a Bachelor of Science in Culinary Management and studied under Certified Master Chefs and Culinary Olympians, further sharpening his skills, expertise, and precision.
Chef Galarza's passion for sustainability deepened significantly during his tenure at Chatham University's Eden Hall Campus, where he was at the helm of culinary operations at the world's first fully self-sustained university campus. Eden Hall featured America's first all-electric campus kitchen, providing Chef Galarza with a groundbreaking environment to explore and innovate sustainable practices. Here, he collaborated directly with farmers and local producers, integrating farm-to-table principles, sustainable agriculture, and eco-conscious culinary techniques into daily operations. This transformative experience profoundly shaped his vision, inspiring him to merge his passion for sustainability with his culinary expertise, fundamentally influencing his innovative approach to cooking and kitchen management.
His consulting career was launched after being personally invited to contribute to the development of Microsoft's pioneering all-electric kitchens at their global headquarters. This milestone project propelled Chef Galarza into the spotlight as an expert consultant, leading him to work with other notable clients such as Google, EnergyStar, The Pennsylvania Department of Environmental Protection, and several influential institutions committed to advancing sustainable kitchen solutions.
As the visionary behind Forward Dining Solutions and EcoChef, Chef Galarza leads innovative initiatives aimed at decarbonizing commercial kitchens, advocating for electrification, and promoting sustainable culinary practices. His groundbreaking work has made him the first chef in history to complete the American Culinary Federation's Certified Executive Chef (CEC) examination using an all-electric kitchen. He is currently preparing for the esteemed Worldchefs Certified Master Chef (WCMC) exam, reflecting his commitment to culinary excellence.
Chef Galarza is the acclaimed author of the bestselling book, "Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry," which provides critical insights into integrating sustainability into culinary operations. He regularly engages industry leaders and culinary professionals through high-profile speaking engagements, including keynotes at the CAFE and Chef to Chef conferences, where he champions sustainability not merely as a trend but as a necessary evolution in the culinary industry.
Deeply dedicated to education and mentorship, Chef Galarza partners with institutions such as Chatham University to develop and deliver specialized courses and workshops. These programs, recognized by the Environmental Protection Agency (EPA) and the American Culinary Federation (ACF), equip future culinary leaders with the skills and knowledge to advance sustainability in hospitality.
Beyond his professional and educational achievements, Chef Galarza is actively involved in community initiatives, serving as President of the ACF Pittsburgh Chapter and the Pittsburgh Culinary Initiative, where he spearheads impactful projects such as the annual Grateful Gatherings event, feeding thousands and addressing food insecurity during the holiday season.
His work has garnered significant media attention and acclaim, including features in Time, CNN, Fast Company, Forbes, The Washington Post, Bloomberg, and NPR, as well as in leading culinary, design, and sustainability publications. Among his most notable media appearances, Chef Galarza was prominently featured in the PBS NOVA documentary Chasing Carbon Zero, where his pioneering work in all-electric kitchens was showcased as a model for decarbonizing the foodservice industry. His compelling story and groundbreaking contributions have also been highlighted in industry panels, documentaries, and educational series.
Chef Galarza has been nominated for and received numerous prestigious awards recognizing his leadership in sustainability, culinary innovation, and community impact. Among his most distinguished honors, he was awarded the American Culinary Federation Presidential Medallion, one of the highest recognitions in the culinary field. In 2025, he was also named to the Grist 50, recognizing him as one of the 50 most influential up-and-coming voices in climate change and sustainability in the United States. He also received the ACF Pittsburgh Chef of the Year award for his leadership and unwavering dedication to culinary excellence and sustainability.
Chef Galarza’s innovative approach, unwavering dedication, and transformative leadership continue to redefine culinary standards, inspire industry-wide change, and position him as a leading voice in sustainable hospitality worldwide.
