This Two-Day Gathering Provides Seasoned Culinary Business Owners with a Strategic Plan and Execution Blueprint for 2027 Growth
At SHARPEN, we do the work in the room, on your business, with your numbers. You work through the decisions in real time, with someone there to challenge your thinking and keep you moving.”— Chef Deb Oxman, Founder/Owner of Chef Deb CoachingDALLAS, TX, UNITED STATES, September 28, 2026 /EINPresswire.com/ — Chef Deb Coaching, a successful consultancy that partners with established food-service operators, product-based business owners, and CEOs, is thrilled to announce the 11th Annual SHARPEN event, From the Stove to CEO™, taking place January 28–29 at the Meacham International Airport Conference Center in Fort Worth, Texas.
Crafted for private chefs, caterers, bakers, product innovators, food entrepreneurs, restaurant owners, and culinary business leaders who “are done playing small,” SHARPEN is designed, hosted, and coached by serial culinary business entrepreneur Chef Deb Oxman—owner and founder of Savor Culinary Services and Chef Deb Coaching, and published author of So You’re a Chef Now What? and co-author of Volumes 1 and 2 of Behind Their Brand.
“At most events, you take notes and you leave with a list of things to figure out later,” says Chef Deb. “At SHARPEN, we do the work in the room, on your business, with your numbers. You work through the decisions in real time, with someone there to challenge your thinking and keep you moving.”
The two-day event delivers actionable steps for scaling operations, kicking off Day 1 with “People & Strategy.” Participants learn to refine their leadership structure through sessions such as Let It Go to Move Forward and The People Decision: Right People, Right Seats, which emphasize placing the right team members in suitable roles. The day also includes a panel where established owners share How I Built My Team, plus a session on utilizing AI as Your Execution Multiplier. Wrapping up the first day, the 2027 Industry Forecast and a special guest provide insights into upcoming changes in the restaurant, food, and beverage sectors.
Day two pivots to “Execution & Cash,” converting high-level strategies into profitable outcomes. This hands-on segment teaches participants how to maximize profits. Leaders also gain tools from a session on Marketing & PR Mastery, and a financial deep dive into The Cash Decision: Power of One & Profitability by Design. The event concludes with attendees crafting a personalized 2027 Roadmap, leaving each person with a One-Page Strategic Plan that includes critical numbers, long-term objectives, and an execution strategy for the next 90 days.
Chef Deb Coaching has guided hundreds of culinary entrepreneurs across North America and the U.K. to stop spinning, start scaling, and build businesses that truly work for them. SHARPEN is capped at 50 participants. For further details and to register at the early bird rate ($395), visit: https://sharpen.chefdeb.com/
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About Chef Deb Oxman:
Serial Culinary Business Entrepreneur: Founder/CEO/Lead Coach at Chef Deb Coaching; Founder/Owner of Savor Culinary Services.
Chef Deb Oxman launched Savor Culinary Services in 2002 and Chef Deb Coaching in 2014. Today, Savor is an award-winning company offering weekly personalized meals, catering, and in-flight catering throughout the Dallas/Fort Worth region, while Chef Deb Coaching operates as a thriving consultancy supporting established food-service, product business owners, and CEOs across North America and the U.K.
Originally a licensed physical therapist, Chef Deb was inspired to pivot careers after her son was diagnosed with high-functioning autism and severe ADHD at age two—conditions she found were improved (and triggered) by his diet. Two decades later, Savor has served thousands of clients, earned numerous awards, and remains committed to providing healthier ways for clients to enjoy the foods they love.
Chef Deb trained at the Culinary Institute of America, the Culinary Business Academy, and the Culinary School of Fort Worth. She is a long-time member of IACP (International Association of Culinary Professionals). Over her career she has owned seven culinary businesses, including a catering company, personal chef businesses, restaurants, and food product companies.
As a serial culinary business owner for more than 20 years, Chef Deb has been named Chef of the Year, Marketer of the Year, and Website of the Year (USPCA), as well as Best Catering Company (Fort Worth Magazine). She has participated in major charitable events as a celebrity chef and been featured in media outlets such as ABC, NBC, CBS, Indulge Magazine, Entrepreneurial Chef, and more.
She is the published author of So You’re a Chef Now What? and co-author of Volumes 1 and 2 of Behind Their Brand. Chef Deb served as a Founding Board Member for Cuisine for Healing and currently serves as an Advisory Board Member for Tarrant County College’s Hospitality Program.
Giving back to the community is a core priority for Chef Deb as a business owner. Each year she donates her culinary services and provides free meals and monetary donations to organizations throughout Dallas and Fort Worth, including: Empty Bowls, Cystic Fibrosis Foundation, Wish with Wings, March of Dimes, Fort Worth Food and Wine Festival, Fort Worth Museum of Science and History, Ronald McDonald House Charities®, Tarrant Area Food Bank, and the Union Gospel Mission of Tarrant County.
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