Meet the Team

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Chef Christopher Galarza is a pioneering force in the culinary world, known for his unwavering commitment to sustainability and innovation in kitchen design. As the founder of Forward Dining Solutions LLC and co-founder of EcoChef, Chef Galarza has become a leading advocate for decarbonizing commercial kitchens and championing the Green Industrial Revolution within the foodservice industry. His work is driven by a deep passion for environmental stewardship, and he is widely recognized for his efforts in educating and empowering chefs, culinary professionals, and designers to adopt sustainable practices.

Chef Galarza’s impressive career spans roles in some of the most prestigious kitchens in the country, including The Greenbrier and Carnegie Mellon University. His expertise in cooking with electric and induction technology has positioned him as a sought-after consultant and speaker, guiding establishments towards more energy-efficient and environmentally friendly kitchen operations.

In addition to his professional endeavors, Chef Galarza serves as the President of the American Culinary Federation (ACF) Pittsburgh Chapter and the President of the Pittsburgh Culinary Initiative, where he leads initiatives to enhance culinary education and promote sustainability in the industry. He is the author of the bestselling book, "Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry," which serves as a crucial resource for those looking to navigate the future of sustainable culinary practices.

Chef Galarza's vision extends beyond individual kitchens; he is dedicated to transforming the entire foodservice industry. Through his work with EcoChef, Chef Galarza is setting new standards for kitchen electrification and decarbonization, helping to create healthier, more efficient, and sustainable environments in commercial kitchens worldwide.

John is an architect and sustainability leader with over 30 years of diverse experience in private practice and as an owner/owner's representative. He co-authored the Starbucks LEED for Retail Volume Build Program and led the execution team responsible for sustainable strategies and LEED certifications. With over 1,600 certified stores in 22 different countries, the program certified more projects than any other private company in the world. In private architectural practice, John spent 13 years at Mithun, Inc. in Seattle working with a variety of retail, commercial and institutional clients including: REI, Seattle Coffee Company, Precor, Miraval and the IslandWood Environmental Learning Center. He is a nationally and internationally recognized speaker on sustainability at scale and has led presentations to building professionals on subjects related to LEED volume certification and sustainability at the national AIA convention, multiple Greenbuild conferences and a variety of other industry events. In 2019, John founded GreenSlate Sustainability and is currently consulting on Individual LEED, WELL and customized sustainability/Wellness projects, as well as LEED Volume and WELL Portfolio programs for clients in the US, Europe and Asia. John is a dedicated environmental advocate serving on the boards of EarthCorps and the Northwest Natural Resource Group and as a member of the AIA COTE Advocacy Task Force.

Displaying a prominent presence early in his career, Chef Gerard found leadership and project management as a natural role. 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 Gerard received formal training at the Culinary Institute of America in Hyde Park, NY. Receiving a High Impact Leadership Scholarship, and 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 under 400 alumni, Chef Gerard being one of them.

Ion Simonides is a policy analyst in the energy efficiency space focused on multifamily and commercial buildings. His work includes research and analysis on building compliance laws, such as benchmarking requirements and building performance standards. Ion also tracks and analyzes the ever changing landscape of utility, state, and federal energy efficiency incentive programs. In 2014, he completed a Bachelor’s degree in Geology at Allegheny College and went on to work as a geologist for two years at the Pennsylvania Geological Survey. Ion decided to continue his education and he completed a Masters of International Development focused on energy and environmental policy from the University of Pittsburgh's Graduate School of Public and International Affairs in 2019. After graduate school, Ion volunteered as an advocate for the Open Air Collective, a global network accelerating carbon removal advancement, and worked on projects that reduced the embodied carbon of concrete used in construction. At the same time, Ion served on the Climate Smart Communities (CSC) Task Force for the Village of Hastings-on-Hudson, NY, where he contributed to submissions that resulted in the village’s gold CSC certification, which was the first gold-level certification in the state. As EcoChef’s Director of Technical Performance, Ion oversees all of the energy efficiency and performance aspects of the standards and certifications.