About Chef Galarza
“Hospitality is more than service—it’s stewardship. As chefs, designers, and operators, we shape the culture, health, and sustainability of our industry and our world. Our responsibility is not only to those we serve today, but to the generations who will inherit the consequences of our decisions.”
Chef Christopher A. Galarza, CEC, CCA, ECC, WCEC is a pioneering force in the culinary world, renowned for his work in sustainability, education, and innovation in kitchen design. He is the founder of Forward Dining Solutions LLC and co-founder of EcoChef, where he leads efforts to decarbonize commercial kitchens and champion the Green Industrial Revolution within foodservice.
Chef Galarza trained at the renowned Greenbrier Resort, where working under Certified Master Chef Richard Rosendale and several Culinary Olympians instilled in him a deep respect for tradition, discipline, and technical excellence. Later, his time at Chatham University cultivated his passion for sustainability and reinforced his commitment to building a more responsible & equitable future for the culinary profession. In 2024, he became the first chef in history to achieve the Certified Executive Chef (CEC) designation in an all-electric kitchen, proving that world-class cuisine can thrive without fossil fuels.
As President of the American Culinary Federation Pittsburgh Chapter and the Pittsburgh Culinary Initiative, Chef Galarza champions education, equity, and sustainability. He is also the author of the Amazon bestselling book Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry, which serves as a resource for chefs, educators, and policymakers navigating the future of food.
His leadership has earned him recognition as Chef of the Year by the ACF Pittsburgh Chapter, the ACF Presidential Medallion, and a place on the Grist 50 list of the most influential sustainability leaders to watch out for.
Through EcoChef, Chef Galarza & his partners are developing professional accreditations and industry standards to help chefs, designers, and institutions embrace sustainable practices without sacrificing quality or performance. His work continues to inspire a new generation of culinary leaders dedicated to building healthier, more efficient, and equitable food systems worldwide.