Forward Dining Solutions, founded by Chef Chris Galarza working alongside his friend and partner Chef Gerard T. Kenny II, is a pioneering consultancy dedicated to transforming the foodservice industry through sustainable design, kitchen electrification, and culinary innovation. Together, they help organizations reimagine future-ready kitchens that are efficient, fiscally responsible, and aligned with a healthier planet.

EcoChef, founded by Chef Chris Galarza, Chef Gerard Kenny, and John Harrison, is a pioneering certification and accreditation program for the hospitality & design industry. In addition to certifying sustainable, all-electric kitchens, EcoChef offers professional accreditations for culinary and design professionals as well as equipment certifications that ensure manufacturers meet the highest standards of efficiency, innovation, and environmental responsibility.

The Pittsburgh Culinary Initiative (PCI), led by Chef Chris Galarza, is a nonprofit organization dedicated to advancing culinary education, community outreach, and sustainable food systems. PCI brings together chefs, students, and community partners to create meaningful impact — from large-scale efforts like Grateful Gatherings, which feeds thousands during the holidays, to ongoing programs that inspire the next generation of culinary leaders.

“Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry” by Chef Chris Galarza offers a unique perspective on why sustainability isn’t just responsible — it’s profitable. Written as a field manual, textbook, and reference guide, this book makes the financial and operational case for electrification and sustainable kitchens. Designed to be easy to read yet packed with practical insights, it equips chefs, educators, designers, and business owners with the knowledge and tools to embrace a greener, more resilient, and more profitable future.

Published in the peer-reviewed journal Environmental Science & Technology, “Occupational Exposures in the Culinary Underbelly: Air Pollution in Restaurants” examines the air quality conditions experienced by restaurant workers in commercial kitchens. As a co-author, Chef Christopher Galarza contributed to research measuring particulate matter and airborne pollutants across New York City restaurants. The study found substantially elevated fine particulate matter in commercial kitchens, including significant short-term spikes, and frequent detection of benzene—a known carcinogen—highlighting the need for greater research and attention to the long-term occupational health of culinary professionals.

Chef Christopher Galarza served as a content leader and co-author of Volume 5: All-Electric Kitchens of the Building Decarbonization Practice Guide. Developed with the William J. Worthen Foundation and leading experts across the built environment, the guide provides practical strategies for creating healthier, more efficient, all-electric kitchens and advancing a zero-carbon future.

EcoChef Homes extends the mission of EcoChef into residential living by promoting sustainable, all-electric homes that put the kitchen at the heart of change. By using the kitchen as the gateway, EcoChef Homes helps families embrace healthier, eco-friendly lifestyles while showcasing how electrification and thoughtful design can transform the way we live, cook, and care for our planet.

The American Culinary Federation Pittsburgh Chapter is one of the most historic and influential chapters in the nation, credited with shaping the ACF’s certification system and apprenticeship program. Chef Christopher A. Galarza, the first Latin-American chef and youngest president in the chapter’s history, leads with a commitment to honoring its legacy while guiding it toward a future of innovation and culinary excellence.