Presenters

This year’s conference connects attendee to some of the most well known scientistst, culinarians and industry leaders. We are excited to be able to welcome them to the 28th Chef Culinary Conference to share their expertise with you.

Alice Waters

Categories: Presenters

Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California, which first opened its doors in 1971. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school.

She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; induction into the French Legion of Honor in 2010; and induction into the National Woman’s hall of Fame in 2017. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice was most recently awarded the honor of “Cavaliere dell’Ordine al Merito della Repubblica Italiana” in 2019.

Alice is the author of sixteen books, including New York Times bestsellers The Art of Simple Food I & II, The Edible Schoolyard: A Universal Idea, and, a memoir, Coming to My Senses: The Making of a Counterculture Cook. Her newest book is We Are What We Eat: A Slow Food Manifesto.

The culmination of Alice’s lifetime of work is the founding of the Alice Waters Institute for Regenerative Agriculture and Edible Education (AWI) in partnership with the University of California. Alice and AWI seek to profoundly change the way food is conceived, sourced, and served in our public schools to better nourish our children and to address our climate crisis through School Supported Regenerative Agriculture.

Alice Waters

Alice Waters is a chef, author, food activist, and the founder and...

Jacques Pépin

Categories: Presenters

Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant, Le Pélican, and at age 13, began an apprenticeship at the Grand Hôtel de L’Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle.

After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. From 1960 to 1970, he was director of research and new development for Howard Johnson’s and developed recipes for the restaurant chain. At the same time, he earned his Bachelor’s and Master’s degrees at Columbia University.

Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, particularly Food & Wine and author of 30 cookbooks, including the renowned classic La Technique, his biography The Apprentice and most recently A Grandfather’s Lessons. In 2017, he was honored with a feature film documentary of his life in the American Masters series: The Art of the Craft. He is the recipient of honorary doctorate degrees from five American universities and was awarded France’s highest civilian honor, La Légion d’Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. In 2015, he received the American Public Television’s Lifetime Achievement Award and the inaugural Julia Child Award, which was presented to him at The Smithsonian’s National Museum of American History. A longtime close friend of Julia Child, he starred with her in a PBS series called Julia and Jacques Cooking at Home, which won both an Emmy Award and a James Beard Foundation Award in 2001.

For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, since 1989, he has served as dean of special programs at the International Culinary Center in New York City. He has called Connecticut home since 1975.

Jacques Pépin

Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the...

Martin Yan

Categories: Presenters

For four decades, legendary chef Martin Yan has educated and entertained millions around the world. His Yan Can Cook series (3,500 shows and counting) is one of the longest running cooking programs from Singapore to San Francisco. Beyond the public airwaves Chef Yan’s business enterprise includes several successful restaurant ventures, 30 plus cookbooks, countless public appearances and culinary consulting projects for many Fortune 500 businesses. Always eager to lend a hand to worthy causes, Chef Yan is active in helping many charitable foundations in their fundraising efforts. He’s also a frequent judge and panel member in numerous national and international culinary competitions, including the Iron Chef on the Food Network (U.S. / Canada / Vietnam).

(For full Chef Martin Yan’s bio, visit (yancancook.com).

Martin Yan

For four decades, legendary chef Martin Yan has educated and entertained millions...

Mai Pham

Categories: Presenters

Mai Pham is the chef/owner of the nationally acclaimed Lemon Grass and Star Ginger restaurants in Sacramento, California. A recognized expert on Asian cuisine, Chef Pham is known for her fresh Southeast Asian cuisine featuring flavors from Vietnam, Thailand and beyond. She’s the host of TV Food Network “Vietnam: My Country, My Kitchen” and author of Pleasures of the Vietnamese Table, which received a James Beard Award nomination and named as among the best cookbook titles by The New York Times and the Los Angeles Times, and The Best of Vietnamese and Thai Cooking, which was featured on NPR’s Fresh Air and Martha Stewart Living magazine. One of her cookbooks, Flavors of Asia, is a collaboration with The Culinary Institute of America and features the best recipes from seven countries in Asia.

Chef Pham and her team are known for their pioneering work in bringing authentic Asian flavors to campus and corporate dining. Her popular Star Ginger concept can be found in various venues nationwide from Stanford University, University of UMASS at Amherst to Delta Airlines World Headquarters and the FDA.

Born in Saigon and raised in Vietnam and Thailand, Chef Pham and her family fled to the U.S. after the end of the Vietnam War. After graduating from the University of Maryland with a degree in journalism, she worked as a television reporter for various ABC News affiliates and later, as a speechwriter for a California governor before returning to her love of food and cooking.

Mai Pham

Mai Pham is the chef/owner of the nationally acclaimed Lemon Grass and...

Stuart McAllister

Categories: Presenters

As VP B2B Fruit Solutions and Specialty Ingredients for the Dole Sunshine Company, Stuart McAllister leads foodservice team in all aspects of sales and marketing of a full line of frozen, canned, and snack fruit solution products. Dole is focused on placing additional fruit items on menus in schools, hospitals, and restaurants.

Stuart’s journey with Dole started as a Summer Intern in 1989, and over the next 3 decades enjoyed a wide range of duties with increasing responsibility including international marketing and operations, systems development for trade promotion planning and customer profitability, sales strategy, channel marketing, and for the last 16 years in foodservice sales and marketing. He has worked on projects with a long list of customers including supermarket chains, club stores, super centers, dollar stores, drug stores, convenience stores, vending, casual dining restaurant chains, quick service restaurant chains, K-12 schools, college & universities, airlines, health care, and contract feeders.

Stuart received a BS in Animal Science and a BA in Economics at the University of California at Davis and an MBA in Agribusiness at Santa Clara University. He is a member of the School Nutrition Association, the National Association of College and University Food Services, the International Foodservice Distributors Association, the International Foodservice Manufacturers Association, and a Fellow at the Culinary Institute of America.

Stuart McAllister

As VP B2B Fruit Solutions and Specialty Ingredients for the Dole Sunshine...

Mike Kostyo

Categories: Presenters

Mike Kostyo is the resident Trendologist and an Associate Director at Datassential, the food industry’s leading market research and trends company. At Datassential, Kostyo oversees the company’s seven TrendSpotting magazines, custom client publications, and he leads trend immersion tours and ideation sessions across the country. Kostyo was a recurring guest on Fusion TV’s “The AV Club Show”; has been featured on WGN Radio, CBS Radio, and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and he was a judge on Food Network’s “Eating America.” He has a master’s in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine, and artisan cheese production. In his spare time he teaches cooking classes and co-founded a monthly food swap in Chicago.

Mike Kostyo

Mike Kostyo is the resident Trendologist and an Associate Director at Datassential,...

Barton Seaver

Categories: Presenters

Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. He has translated his illustrious career as a chef to become one of the world’s leading experts and educators in the area of sustainable seafood innovations. Barton is a firm believer that human health depends on the health of the ocean and that the best way to connect the two is at the dinner table.

Barton began his career as an executive chef in Washington DC. He opened seven restaurants awarded both for their cuisine and as environmentally-conscious businesses. Highlights of his culinary career include three Rising Culinary Star awards, twice earning Best New Restaurant awards, and being honored in 2009 by Esquire magazine as Chef of the Year. His restaurant, Hook, was named by Bon Appétit magazine as one of the top ten eco-friendly restaurants in America, serving nearly 100 unique species of seafood in it’s first year.

Upon leaving the restaurant world, Barton became involved with a number of local and international initiatives. In 2012, he was named by Secretary of State Hillary Clinton to the United States Culinary Ambassador Corp. He uses this designation to curate international conversations on sustainability and the role of food in resource management and public health. As the Director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health, Barton spearheaded initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. He also served as a Senior Advisor in Sustainable Seafood Innovations at the University of New England and as a Sustainability Fellow at the New England Aquarium.

Barton is the author of 8 highly regarded books. For Cod and Country: Simple, Delicious, Sustainable Cooking introduces the idea of seasonal eating to seafood. Where There’s Smoke highlights the art of cooking over fire. His book, Superfood Seagreens: A Guide to Cooking with Power-packed Seaweed explores the health benefits of this emerging player in the superfood realm. His second sustainable seafood-centric cookbook is entitled Two if by Sea. He is also the author of two books in his role as a fellow with the National Geographic Society: The National Geographic Kid’s Cookbook and Foods for Health, a science-based guide to healthy, everyday eating. American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea, is an essential guide to more than 500 species, as well as a riveting history of one of our country’s most iconic industries. His most recent book: The Joy of Seafood is a compilation of over 900 recipes.

An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. Seaver hosted the national television program In Search of Food on the Ovation Network and Eat: The History of Food on National Geographic TV. He has appeared on 60 Minutes, CNN, NPR, and 20/20. His 2010 Mission Blue Voyage TED Talk entitled “Sustainable Seafood? Let’s Get Smart” garnered over half a million views. Seaver has contributed to Coastal Living, The Coastal Table, Cooking Light, Every Day with Rachael Ray, Fine Cooking, Fortune, Martha Stewart’s Whole Living, The New York Times, O: The Oprah Magazine, Saveur, the Washington Post, among many others.

He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks, which includes the online program SeafoodLiteracy.com.

Barton resides in coastal Maine, a stone’s throw away from a working waterfront, with his wife, two sons and their flock of heritage chickens.

Barton Seaver

Barton Seaver is on a mission to restore our relationship with the...

Steven Petusevsky

Categories: Presenters

Heralded as a pioneer of flavor-first, plant-forward cooking, Chef Steven Petusevsky is driven by the desire to make healthier cuisine more craveable, creative, accessible, and understood. Dedicated to transforming the way people shop and eat, his early culinary studies took him across the globe in search of innovative and authentic cooking techniques. As a result, Steve was one of the first chefs to bring quinoa directly from Peru during a time when people still struggled to pronounce it, and to raise kale’s profile from uninspired seafood garnish to delicious star of the show.

As an early leader of vibrant, healthful cooking, Steve created foundational recipes for Whole Foods Market—many of which continue to brighten the shelves and deli counter in stores throughout the country. As the retailer’s National Director of Creative Food Development, Steve quite literally wrote the book on natural foods, authoring The Whole Foods Market Cookbook—A Guide to Natural Foods with 350 Recipes. Over the years, he has continued to influence modern diets and dinner tables, reaching millions of readers as a celebrated cookbook author and columnist/contributing editor for many of the nation’s top food publications including Food & Wine, Health and Cooking Light.

Fast forward to today. Steve’s deep understanding of food trends and expertise in modern, plant-centric, Mediterranean-inspired cuisine continues to be sought out by leading retail stores, restaurant chains and institutions, including Google, Lettuce Entertain You, Mariano’s, Native Foods, Canyon Ranch, Foodland Farms Ala Moana, and many others. As an innovator and creator of food service programs, Steve is an in-demand outside resource, renowned for bringing a fresh perspective and global eye to help an ever-growing list of client’s craft profitable, unique food service programs. Over the past several years Chef Steve has been developing profitable and inspired prepared food service programs for UMass Amherst, Yale, and UCLA where he is also a guest chef.

As a member of the Menus of Change Advisory Board for the Culinary Institute of America (CIA) and co-chair of the CIA’s Appetites & Innovation initiative, Steve heads-up a national leadership collaborative dedicated to advancing culinary excellence, health and wellness, sustainability, and innovation culture in retail food service

Steven Petusevsky

Heralded as a pioneer of flavor-first, plant-forward cooking, Chef Steven Petusevsky is...

Chai Siriyarn

Categories: Presenters

Chai Siriyarn is the chef-owner of Marnee Thai restaurant, which has two locations in San Francisco since 1986. Marnee Thai has been among the Zagat Survey’s Top Thai restaurants in the city for almost 30 years and has been recommended by the Michelin guide for 3 consecutive years. Marnee Thai has received the Thai Select Signature Award from Thailand for many years since 2015 and chef Chai was voted as the Thai Select Rising Star for the Westcoast in 2019.

Bangkok born and bred, chef Siriyarn grew up in a culinary family and spent his childhood steeped in the restaurant business. His culinary accolades include winning the grand prize in the Los Angeles Pad Thai Festival contest in 2000 and earning the “Thailand Superchef Award”.

In 2003. He was also named “International Chef of the Year” by the Awards of the Americas in New York City in 2001. Chef Siriyarn was also a guest chef to the Royal Thai Embassy for a Tsunami Relief Fundraising event held in Washington D.C. He has been a guest chef at The Culinary Institute of America, at Greystone since the year 2000. Chef Siriyrn has also been a guest chef at the University of Massachusetts, (Amherst), Cornell University (Ithaca), and Stanford University. He is the author of Thai Cuisine Beyond Curry.

Chai Siriyarn

Chai Siriyarn is the chef-owner of Marnee Thai restaurant, which has two...

Marie Molde

Categories: Presenters

With a strong background in food and business – holding a combined MBA/RD from Dominican University – Marie brings Datassential a unique culinary perspective and health-driven point of view. Restaurant chains and suppliers have relied on Marie’s expertise in food and consumer trends, and for years she has helped foodservice and retail companies excel in innovation. Marie has appeared on national TV programs on CBS and NBC for stories on the growth of plant-based eating, and is quoted by major media companies including BuzzFeed, The Washington Post and The New York Times.

Datassential makes the food industry smarter, providing trend software, predictive analytics, and consumer insights that help manufacturers, food retailers, and chain restaurants innovate and sell more intelligently.

Marie Molde

With a strong background in food and business – holding a combined...

Stefanos N. Kales

Categories: Presenters

Dr. Kales is a Professor of Medicine at Harvard Medical School, and Professor & Director of the Occupational Medicine Residency at the Harvard Chan School of Public Health (HSPH). He is also Chief of Occupational Medicine /Medical Director- Employee Health at the Cambridge Health Alliance, a Harvard affiliated hospital system. He organized and hosted Harvard’s groundbreaking 2014 Mediterranean Diet Conference, and he was Scientific Chair of the landmark 2017 Mediterranean Diet & Health Conference in Greece. In 2019, Dr. Kales received competitive funding from Harvard’s Radcliffe Institute for Advanced Study to organize and host the invitation-only Exploratory Seminar: “Mediterranean Diet: Promotion and Dissemination of Healthy Eating”. Dr. Kales has participated in a wide range of medical/public health research, advisory and teaching activities on five continents resulting in over 200 publications and wide recognition nationally and
internationally. He serves on the editorial boards of several biomedical journals and is a faculty member in Harvard’s Cardiovascular Epidemiology Program and Harvard Medical School’s Division of Sleep Medicine.

Dr. Kales has received numerous honors, including the 2013 Kehoe Award for Excellence in Education and Research and 2014 Harriet Hardy Award for outstanding scientific contributions to the field. He has also received honors from the International Association of Fire Chiefs and was inducted into the Order of Emperor Dom Pedro II by the Federal Corp of Brazilian Military Firefighters. He has also received several million dollars in competitive US federal funding, including an ambitious Mediterranean Diet Intervention trial (“Feeding America’s Bravest: Survival Mediterranean Style) among Midwestern firefighters which was awarded the 2017 Silver Medal for Health Research by the Oleocanthal International Society, and another recent grant to create a Healthy Lifestyle smartphone application.

Dr. Kales grew up around traditional Greek foods prepared by his beloved grandmother in the family kitchen and expanded these formative experiences through extensive travels in Greece, Cyprus, Spain and Italy. As a health educator, he seeks to lead by example; following a Mediterranean diet, practicing regular physical fitness and good sleep hygiene. Based on his combined medical and public health training, his research and clinical practice, he is convinced that lifestyle measures like Mediterranean nutrition are the most accessible, effective and valuable means of chronic disease prevention and control. Dr. Kales’ ultimate goal is to use innovative approaches to disseminate healthy Mediterranean eating in schools, workplaces and hospitals. Dr. Kales recently co-authored the “Textbook of Lifestyle Medicine”, which is forthcoming from Wiley & Sons publishers. In May 2022, he will participate as a speaker in the Pontifical Academy of Sciences symposium: “The Art & Science of Olive Oil” at the Vatican, and is co organizing a conference in Cyprus on dementia prevention under the auspices of the A. G. Leventis Foundation.

Stefanos N. Kales

Dr. Kales is a Professor of Medicine at Harvard Medical School, and...

Iliana de la Vega

Categories: Presenters

Chef Iliana de la Vega is a Mexican-born chef, who has dedicated her professional life to the study and dissemination of the Mexican gastronomy. She is an educator, a restaurateur, and culinary consultant. She also works with different communities of rare chiles of Oaxaca.

From 2007 to 2012, Chef de la Vega served as the Mexican Cuisines Specialist for The Culinary Institute of America (CIA). At the CIA, she conducted research, developed curricula, and taught undergraduate, graduate, and continuing education courses on Mexican and other Latin cuisines. She also created and launched the Latin Cuisines Certificate Program.

Before joining The CIA, Chef de la Vega won worldwide acclaim for her interpretation of Oaxacan cuisine at her restaurant and cooking school, El Naranjo, in Oaxaca, Mexico—a restaurant she ran with her husband, Ernesto Torrealba for over 10 years. El Naranjo in Oaxaca was a trend-setter and was featured in prestigious newspapers and magazines, such as The New York Times and Bon Appetit, among others.

In May 2012, Chef de la Vega opened El Naranjo Restaurant. El Naranjo has been recognized as the best Mexican restaurant in Austin and it is one of the top 10 best restaurants in the City.

In 2014 The Mexican Government awarded Chef de la Vega the prestigious Ohtli award in recognition of her work in Mexican Gastronomy and with the Hispanic population. The Ohtli is the greatest award given by the Mexican Government to citizens living abroad.

In 2015, she opened Mexican Culinary Traditions, a culinary travel company that takes small groups to various regions of Mexico.

Chef de la Vega is currently a consultant for Stanford University and has the honor to be the Texas delegate for the Conservatorio de la Cultura Gastronomica Mexicana and she is a James Beard semifinalist for best Southwest Chef 2019 and semifinalist for the best Texas Chef 2020 .

elnaranjorestaurant.com
mexicanculinarytraditions.com

Iliana de la Vega

Chef Iliana de la Vega is a Mexican-born chef, who has dedicated...

Kenny Gilbert

Categories: Presenters

Born and raised in suburban Cleveland, Kenny’s curiosity for the kitchen started young. His mom noticed how captivated her son was when she cooked or entertained and so in an effort to harness it, began teaching him the basics. Kenny’s father, an avid BBQ man, schooled him in the ways of the grill, including homemade sauces and rubs, presenting him with his very own small Weber at the age of seven. By age 11 Kenny was cooking the entire Thanksgiving dinner solo, and in high school, was cooking for his entire swim team, before and after practice and meets on a portable electric double burner in the locker room. Cooking had been in Kenny’s blood from day one and so, while still in high school, he enrolled in a local vocational culinary program.

After high school, Kenny attended The Pennsylvania Culinary Institute where he received a degree in Culinary Arts. Upon graduation, Kenny relocated to Jacksonville, FL, where he joined The Ritz-Carlton Hotel Company as an apprentice in the garde manger kitchen of their Amelia Island property. Kenny worked his way up to Chef de Cuisine at the age of 23 at the Ritz, helping to consistently secure the AAA Five Diamond Award for the property throughout his tenure there.

After a two year stint in Naples, FL, opening Caxambas, a members-only fine dining establishment in the Fiddler’s Creek development, Kenny landed in Sea Island, Georgia where he served as Executive Chef, overseeing all four dining concepts at The Lodge Sea Island Golf Resort. During his tenure at The Lodge, Kenny had the opportunity to cook for the G8 summit while President Bush was in office. After Sea Island, Kenny returned to the Ritz-Carlton family, taking the position of Executive Chef at their Jupiter, FL location. It was then onto Telluride, Colorado, where he led the culinary team at The Inn at Lost Creek, one of Conde Nast’s Top 40 Resorts in the US – Kenny would then join the opening team for the new luxury boutique hotel, Capella, under West Paces Hotel Group.

While working in Colorado, Kenny learned of the open casting call for Bravo’s “Top Chef” season seven. He auditioned and made the cut. While he didn’t take home the winning title in DC, he did well in the competition and impressed the judges with his skills and finesse.
After “Top Chef,” Kenny landed back in Jacksonville, FL, where he designed and opened Caribbean-inspired Nippers Beach Grill. Within one year of opening, Folio Magazine awarded Kenny Chef of the Year, and Nippers, Best Caribbean Restaurant. Next up, Kenny made his way to Miami where he served as Corporate Chef for 50 Eggs Restaurant Group and was responsible for organizing and designing the future kitchens and infrastructure for James Beard recognized concepts like Yardbird, Khong River House and Swine. After Miami, Kenny headed back to the turquoise water and sandy beaches of the Caribbean, working as the Executive Chef at Bajan Blue at Sandy Lane Resort in Barbados (the famous internationally themed restaurant grosses over $10 million in sales annually).

Over the years, Kenny has developed a passion for herbs and spices, and has paired that passion with his culinary prowess to create Chef Kenny’s Spice Blends, a line of spice blends with equally big personality. The product line, which includes Jerk Spice, Raging Cajun and Cinnamon Coffee Rub, is used by luxury hotel brands including The Lodge at Sea Island Company and the Omni Amelia Island Hotel and Resort.

Throughout his career, Kenny has traveled the world, staging in some of the top restaurants in Japan, Spain, France and the Caribbean. He has cooked at the James Beard House, participated in wine & food festivals around the country, cooked for the Sports Illustrated Super Bowl party and appeared on the “Today Show,” Jacksonville’s FOX 30 and in the LA Times. Kenny has also recently penned his first book titled, A Chef’s Journal.

With over 20 years of professional experience in the food & beverage industry, Kenny has run just about every area of Food & Beverage Divisions at the AAA Five Diamond and Mobile Five Star levels. His passion for fine dining is complemented by his vast experience across the entire spectrum of the culinary industry. From banquets to pastries, club and restaurant design to bar and lounge concepts, Kenny’s innovative and creative approach to the restaurant and hospitality industries is unmatched.

Kenny Gilbert

Born and raised in suburban Cleveland, Kenny’s curiosity for the kitchen started...

Dr. Alessio Fasano

Categories: Presenters

World-renowned pediatric gastroenterologist, research scientist and entreprenuer Alessio Fasano, MD, directs the Center for Celiac Research and Treatment at Massachusetts General Hospital for Children (MGHfC). He is also Division Chief of Pediatric Gastroenterology and Nutrition and director of the Mucosal Immunology and Biology Research Center at MGHfC.

A professor of Pediatrics at Harvard Medical School and professor of Nutrition at the Harvard T.H. Chan School of Public Health, Dr. Fasano is author of Gluten Freedom, a book for general readers about celiac disease, gluten-related disorders and the gluten-free diet. He is also co-author with Susie Flaherty of Gut Feelings: The Microbiome and Our Health, published in March 2021 by MIT Press.

Dr. Alessio Fasano

World-renowned pediatric gastroenterologist, research scientist and entreprenuer Alessio Fasano, MD, directs the...

John Noble Masi

Categories: Presenters

John Noble Masi started his career in foodservice when he was just knee high to his Dad making fresh baked rolls, cookies, and danish in his father’s bakery. John loved food so much, he later attended the premiere culinary school in the world in 1984: The Culinary Institute of America before he moved to Florida to earn his Bachelor’s degree in Hospitality Management and Master’s degree in Business Administration at Florida International University. John has recently entered the doctoral program at Florida Atlantic University pursuing a PhD in Educational Leadership with an anticipated graduation date in 2025.

Since graduating FIU in 1991, John has dedicated more than 30 years to a career in culinary arts and hospitality, working in both front of house and kitchen/bakery operations for hotels, cruise ships, premiere catering companies, and 2 of the top 3 global foodservice management companies in positions that continually increased his responsibility from an Executive Chef to a Regional Vice President role. Today, John teaches young hospitality professionals, various culinary and other courses as Faculty of Culinary/Industry Consulting at the Chaplin School of Hospitality Management & Tourism at Florida International University.

In 2011, John formed Hospitality Performance Partners, bringing this same hospitality Passion to a new consulting company focusing on a broad range of activities. The company’s Culinary trainings and Operational Performance “Fresh Eyes” reviews have helped many clients improve their hospitality operations both financially and operationally.

John is truly excited to be a part of this year’s Chef Culinary Conference.

For more information on John and his work at Florida International University or his company Hospitality Performance Partners, please connect with him on LinkedIn, follow him on Instagram at @johnnoblemasi or visit his consulting website at www.hppus.com.

John Noble Masi

John Noble Masi started his career in foodservice when he was just...

Dr. Walter Willett

Categories: Presenters

Dr. Walter Willett is a physician and epidemiologist and Professor of Epidemiology and Nutrition at the Harvard T.H. Chan School of Public Health. He served as Chair of the Department of Nutrition at Harvard for 25 years. Much of his work has been on the development of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments are providing the most detailed information on the long-term health consequences of food choices. Dr. Willett has published over 2,000 research papers, primarily on lifestyle risk factors for heart disease and cancer, and has written the textbook, Nutritional Epidemiology, published by Oxford University Press. He also has four books for the general public. Dr. Willett is the most cited nutritional scientist internationally. He is a member of the National Academy of Medicine and the recipient of many national and international awards for his research.

Dr. Walter Willett

Dr. Walter Willett is a physician and epidemiologist and Professor of Epidemiology...

David Julian McClements

Categories: Presenters

David Julian McClements is a Distinguished Professor at the Department of Food Science at the University of Massachusetts, an Adjunct Professor at Zhejiang Gongshang University, and a Visiting Professor at the School of Public Health at Harvard University. He specializes in food biopolymers and colloids, with a special emphasis on using structural design principles to improve the quality, safety, shelf-life and nutrition of foods. He is the author of five books, including “Future Foods: How Modern Science is Transforming the Way We Eat (2019), “Food Emulsions: Principles, Practice and Techniques” (2015) and “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014). He has published over 1200 articles in scientific journals as well as numerous book chapters. He is currently the most highly cited author in food science and agriculture (H-index 163 – Google Scholar), 12 patents, as well as numerous edited books, book chapters, and conference proceedings. Prof. McClements has received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), International Union of Food Science and Technology, Institute of Food Technologists, Foss Scientific, and the University of Massachusetts in recognition of his scientific achievements. He is a fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, NASA, and the food industry.

David Julian McClements

David Julian McClements is a Distinguished Professor at the Department of Food...

Joanne Weir

Categories: Presenters

Joanne is the host and Executive Producer for several television series, including her latest, Joanne Weir’s Plates & Places. Filmed on location worldwide, each episode provides viewers with a virtual trip to several of Joanne’s culinary destinations in the Mediterranean and beyond!

Joanne’s passion for home cooking was stoked by a legacy of life in the kitchen. A fourth-generation professional chef, Joanne’s great-grandmother ran the Pilgrim’s Pantry restaurant in Boston at the turn of the century. Her enthusiasm for food was passed down to Joanne’s grandfather and also to her mother, who worked as a professional chef along with the legendary cookbook author Charlotte Turgeon. After achieving a degree in Art Education from the University and Massachusetts and teaching Fine Arts, Joanne continued the family tradition. Joanne’s early years in food included studying with Madeleine Kamman in France. After receiving a Master Chef Diploma, Joanne cooked with Alice Waters at Chez Panisse in Berkeley, California.

Joanne is the Chef Ambassador for Icons of European Taste, an European Union multiple-year campaign to promote legendary Prosciutto di Parma, Prosciutto di San Daniele and Grana Padano.

Joanne travels and teaches cooking classes throughout the world. For years, she has led small group tours to her favorite culinary destinations, including Italy, Spain, France, Greece, Morocco, and Australia. A James Beard award-winning cookbook author who has written 17 cookbooks, Joanne was inspired by these trips to pen her most recent food memoir, Kitchen Gypsy: Stories and Recipes from a Lifetime Romance with Food. And her travels also led to the theme for Joanne Weir’s Plates & Places. In each episode, Joanne shares new culinary discoveries and techniques to bring the flavor of France, Germany, Italy, Spain, Morocco, Greece, and renowned wine regions in the US, into the home kitchen. This engaging series has earned nominations for multiple awards and was chosen as the “Best New Series” and “Best of Europe” by the Taste Awards.

Additionally, Joanne teaches cooking at events across the United States and her San Francisco studio kitchen. Joanne has written for several national publications, including Sunset Magazine, Cooking Light, Better Homes and Gardens, Fine Cooking, and Food & Wine. Joanne is also a co-owner of Copita, an award-winning modern Mexican restaurant in Sausalito, California. She is in the process of opening a second two story Copita in Silicon Valley complete with a rooftop bar slated to open in fall 2022.

Joanne has an extensive culinary background regarding the history, theory, and technique of Mediterranean cuisine and the regional foods of the United States, particularly California. These elements are brought to life in her creative, thoughtful, enthusiastic classes, writing, and television series.

For more information, visit www.joanneweir.com
Find Joanne on Social Media: @chefjoanneweir

Joanne Weir

Joanne is the host and Executive Producer for several television series, including...

Eric Decker

Categories: Presenters

Eric Decker is a Professor in the Department of Food Science at the University of Massachusetts, Amherst. Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids. Dr. Decker has over 460 publications and he has been listed as one of the Most Highly Cited Scientists in Agriculture since 2005. Dr. Decker has served on numerous committees for institutions such as FDA, National Academy of Science, Institute of Food Technologist, USDA and the American Heart Association. He has received recognition for his research and service from the American Oil Chemist Society, Agriculture and Food Chemistry Division of the American Chemical Society, Institute of Food Technologists, University of Massachusetts and the University of Kentucky. Dr. Decker has also been elected to serve as an officer for American Meat Science Association, Institute of Food Technologists and most recently as the President of the American Oil Chemist Society.

Eric Decker

Eric Decker is a Professor in the Department of Food Science at...

Maeve Webster

Categories: Presenters

Maeve Webster, President of Menu Matters, is a leading consultant and thought leader for the food industry. Over the past 20 years, she has spearheaded hundreds of major industry studies and today runs a private consultancy focused on working with food professionals to analyze, understand, and leverage trends in food and consumer behavior. Maeve’s expertise is in the areas of trend analysis, market assessment, consumer and operator behavior, product testing, menu effectiveness and brand optimization. What Maeve excels at is helping her clients find the critical relevant meaning within data and insights, and to use those findings both tactically and strategically.

Prior to launching Menu Matters, Maeve was Senior Director at Datassential. During that time, she helped develop several of Datassential’s new products and programs including the company’s publications group and TrendSpotting package, headed the company’s health & wellness group, and participated in several industry initiatives including the Culinary Institute of America’s Healthy Menu R&D Collaborative.

In addition to her consulting work, Maeve owned a café in Bennington, VT, for four years running the kitchen and designing the menu. This was a labor of love and brought to life the issues from both a consumer and operator point of view that she has consulted on for two decades.

She is a regular speaker at top industry events such as Flavor Experience, Research Chef’s Association, World of Flavors, World of Healthy Flavors, National Restaurant Association Show, and New Products Conference, and is a regular contributor to several industry publications including Flavor & the Menu, Prepared Foods and Food Management. Maeve earned her MBA at the University of Illinois, and holds a culinary degree from Le Cordon Bleu in Chicago.

802-430-7085
[email protected]

Maeve Webster

Maeve Webster, President of Menu Matters, is a leading consultant and thought...

Michel Nischan

Categories: Presenters

Michel Nischan is a four-time James Beard Award winning chef with over 35 years of leadership advocating for a more healthful, sustainable food system. He is Founder and Executive Chairman of Wholesome Wave, Founder and CEO of Wholesome Crave, and Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. Nischan, whose parents were farmers, began his career at 19, cooking breakfast at a truck stop. He quickly realized that the ingredients coming in the back door of the restaurants he was working at fell far short of the farm-fresh harvests he’d grown up on. Because of the cooking and butchering skills he learned while growing up farming, Nischan became Executive Chef at the Fleur de Lis restaurant in Milwaukee Wisconsin. Since that moment, Nischan has led a life-long career championing the farm-to-table concept, decades before it had a name.

Inspired by his son’s journey with Type-1 Diabetes and the food he would need to thrive, he founded Wholesome Wave, his national non-profit built to address food and nutrition insecurity in vulnerable populations. Nischan, along with his late partner Gus Schumacher and their field partners, was instrumental in securing $100M for Food Insecurity Nutrition Incentive (FINI) grants for the food equity field in the 2014 Federal Farm Bill. In 2018, FINI was expanded to $250M in the 2018 Farm Bill to become a permanent part of all future farm bills. The Gus Schumacher Nutrition Incentive Program permanently expands affordable access to fruits and vegetables for low-income Americans, while creating a legacy for Wholesome Wave and Gus Schumacher.

Nischan has regularly presented and testified to multiple committees in both houses of Congress, and was a White House guest during the Bush and Obama administrations. He was also a stakeholder member of the Biden-Harris Transition team, and is currently working with Members of Congress to imbed Produce Prescriptions into health policy.

Inspired by Paul Newman’s philanthropic impact through the Newman’s Own business model, Nischan created Wholesome Crave in 2018 as a for-profit plant-based food business designed to provide top-line sustaining revenues to Wholesome Wave. Wholesome Crave sells plant-based soups into scaled food service environments in the corporate, higher-education, and healthcare sectors. A percentage of gross revenues go to support Wholesome Wave’s ground breaking approach towards meaningful systems change.

He’s also the author of three cookbooks on sustainable food systems and social equity through food. A lifetime Ashoka fellow, he serves as a director on the board of the Jacques Pepin Foundation and on the advisory boards of Chef’s Collaborative, Modern Farmer, Good Food Media Network and The Culinary Institute of America. Nischan co-founded the James Beard Boot Camp for Policy and Change.

The James Beard Foundation honored Nischan as the 2015 Humanitarian of The Year for his ground-breaking work with Wholesome Wave.

To learn more about Chef Nischan, follow him on Facebook, Twitter and Instagram and visit www.chefnischan.com
To learn more about Wholesome Wave visit, follow us on Twitter and Instagram or visit www.wholesomewave.org

Michel Nischan

Michel Nischan is a four-time James Beard Award winning chef with over...

Stacy Mirabello

Categories: Presenters

Stacy Mirabello, a Boston native, always had a love for food from a young age that she attributes to her grandmother. Her passion continued to grow throughout the years where she worked in many restaurants and eventually established her career as a pastry chef working in fine dining kitchens throughout New England and in Europe. While working at the three-starred Michelin restaurant, The Waterside Inn in England, Stacy was given the opportunity to expand her skills and knowledge outside of the pastry kitchen to include fish fabrication and whole animal butchery, and most importantly to respect and appreciate the value of food and what it brings to the table. With this new attitude toward food, Stacy shifted her focus and gradually changed the way she approached cooking to include using it as a resource to promote health and wellness as well as reverence for the environment.

In 2017 Stacy enrolled in the Gastronomy program at Boston University and tailored her master’s degree to focus on food policy and nutrition. Soon after graduating, Stacy transitioned into an Associate Professor position at the College of Food Innovation and Technology at Johnson & Wales University, RI where she currently shares her knowledge and expertise in culinary nutrition with future nutritionists and dietitians.

Stacy is also a frequent presenter at the annual Tastes of the World Chef’s Culinary Conference at UMASS Amherst every year conducting workshops on plant-based cookery and designing healthy deserts. She is also the pastry chef for the annual Flavor Experience conference, hosted by Flavor and the Menu magazine, and continuously takes on projects to develop ‘better for you’ products for various healthcare outlets and companies.

Degrees and Certifications:
MLA, Gastronomy, Boston University, MA, 2019
BS Food Service Entrepreneurship, Johnson & Wales University, Providence, RI, 2005
AS Baking & Pastry Arts, Johnson & Wales University, Providence, RI, 2003
Certified Holistic Nutritionist, American Fitness Professionals Association, 2021
Certified Food Safety Manager, National Registry of Food Safety Professionals
Certified Executive Pastry Chef by the American Culinary Federation

Stacy Mirabello

Stacy Mirabello, a Boston native, always had a love for food from...

Matthew Britt

Categories: Presenters

Matthew Britt is a chef and culinary instructor contributing his years of experience running restaurants in Washington, DC to New England’s growing culinary scene. Britt has experience in several types of cuisines but specializes in tying New England tradition with world flavors. He currently works as a full-time faculty member at Johnson & Wales University, where he brings his global influence to aspiring culinarians.

Growing up in Nashua, New Hampshire, Britt became a dishwasher in a local restaurant at the age of 16. He admired and looked up to the ‘chefs on the line’ and aspired to be like one of them. Like many in his field, Britt attended the Culinary Institute of America, graduating in 2004. He went on to work at the Ritz Carlton in Boston and for the Back Bay Restaurant Group in that same city. In 2006, Chef Britt moved to Washington, DC and joined the Passion Food Hospitality family. His first role was as Sous Chef at DC Coast, and from there, he joined the team as Sous Chef opening PassionFish. He became the Chef Tournant for the group, spending most of his time at the Asian-influenced TenPenh, before joining at the Latin inspired Ceiba, where he became Executive Chef in 2011. After several years leading the Ceiba team, Britt and his wife Erin decided to relocate, returning to their roots in New England. There, Britt landed teaching positions at Le Cordon Bleu and then Johnson & Wales. Chef Britt brings his enthusiasm and years of experience to the thriving Rhode Island culinary scene, where he is an advocate for sustainable seafood and reducing food waste. Britt is passionate about working with restaurants to ensure local seasonal product is a primary choice for chefs.

Twitter: chefmattybritt / Instagram: chefmatthewbritt

Matthew Britt

Matthew Britt is a chef and culinary instructor contributing his years of...

Johnathan Poyourow

Categories: Presenters

Chef Poyourow is a graduate of the culinary nutrition program from Johnson & Wales University. Following his graduation, he completed his Registered Dietitian internship with the US Army and worked in various medical centers as a clinical dietitian and chief of food service. He quickly established himself as one of the lead sports dietitian’s in the Army and worked with various elite units such as the US Army Rangers, Special Forces and eventually he became the Division Dietitian to the 101stAirborne Division and deployed with them to Afghanistan. Now Chef Poyourow uses his skills educating the students at Johnson & Wales University as an Associate Professor in the culinary nutrition program, Chef Poyourow is also featured bi-weekly on NBC 10’s Cooking with Class segments.

Johnathan Poyourow

Chef Poyourow is a graduate of the culinary nutrition program from Johnson...

Branden Lewis

Categories: Presenters

Degrees
AAS, Culinary Arts, Johnson & Wales University
BS, Culinary Arts, Johnson & Wales University
MBA, International Organizational Leadership, Johnson & Wales University
EdD, Educational Sustainability, University of Wisconsin Stevens Point

Doctor Branden Lewis, Associate Professor at Johnson & Wales University in Providence, Rhode Island, is a Certified Executive Chef with the American Culinary Federation and a specialist in international cuisines and sustainable food systems. He believes sustainability topics should be incorporated into culinary education since chefs can have a tremendous influence on the food system through sourcing ingredients, cultivating relationships, and advocating for sustainable practices.

Since returning to his ala mater, Branden has led a team of faculty to develop the school’s Sustainable Food Systems Bachelors program and Culinary Sustainability minor. Through this curriculum, he helps students explore their food web by employing innovative experiential education methodology.

In 2008, he was named one of Edible Rhody Magazine’s “Food Heroes” for his work serving immigrant and refugee communities. In 2013, he was showcased in the Rhode Island episode of Bizarre Foods America with Andrew Zimmern which focused on local sustainably caught seafood. As a faculty member at Johnson & Wales, he has been selected for numerous awards and recognition, including the Distinguished Scholarship Award, Outstanding Service Award, Advisor of the Year, and Robert M. Nograd Teacher of the Year.

Branden’s interest in sustainable food systems continues to drive his research into Culinary Sustainability Education where he publishes peer reviewed works.

Branden Lewis

Degrees AAS, Culinary Arts, Johnson & Wales University BS, Culinary Arts, Johnson...

Jeff Alexander

Categories: Presenters

Chef Jeff Alexander, M.Ed., C.B.B. is known for his love of Artisan bread baking and produces exceptional breads of all types and enjoys working with alternative grains as well as traditional grains. He teaches Artisan Bread and Viennoiserie at Johnson & Wales University in Providence, RI. He is an active member of the Bread Bakers Guild of America where he contributes articles related to the world of Artisan Baking and is a Certified Artisan Bread Baker as deemed by the guild.

Chef Jeff Alexander first began in the baking industry at the age of 13, where he did a short stint at a bakery outside of Philadelphia. It was there he fell in love with his future profession. He worked for some of the best 5-star, 5 Diamond hotels, including The Breakers in Palm Beach, Florida, and The Cloister Hotel in Sea Island, Georgia, where he served as head baker and assistant pastry chef. Chef Alexander has also worked in hotels throughout the Caribbean and South America including Jamaica, Puerto Rico and Costa Rica. He eventually fell back into the role of teaching others, as he was a. student of JWU in Charleston, SC and was hired as a full time faculty member by his alma mater in 2003.

Chef Alexander has taught pastry classes at the Art Institute of Charleston, the Culinary Institute of Charleston, and (of course) Johnson & Wales University’s Charleston and Charlotte campuses, before transferring to JWU’s Providence Campus.

Jeff Alexander

Chef Jeff Alexander, M.Ed., C.B.B. is known for his love of Artisan...

Derek Sarno

Categories: Presenters

Derek Sarno is Chef – Director of Plant-Based Innovation for Tesco in the U.K., and the Creator/Co-Founder of Wicked Kitchen. Derek leads Tesco’s initiative to bring delicious, unpretentious vegan/plant-based foods to the mainstream market.

Prior to Tesco, Derek served as the Global Executive Chef for Whole Foods Market, where he worked to develop and promote healthy eating across the organization and served as Culinary Director for the Whole Foods Academy for Conscious Leadership.

Derek is a serial entrepreneur, founding several award-winning restaurants and food service companies in the United States. Derek also served as resident Chef & Gardener at a Buddhist monastery and retreat center in upstate New York. Derek grew and cooked the meals and learned how to sit quietly. This time helped him become less of a jerk.

Derek is the co-author of the Whole Foods cookbook, and the Wicked Healthy Cookbook and most recently digital Mushroom focused cookbooks, The Mushroom Manifesto’s Volumes 1 & 2.

Derek Sarno

Derek Sarno is Chef – Director of Plant-Based Innovation for Tesco in...

Jet Tila

Categories: Presenters

From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise. This Emmy, James Beard nominee and best-selling author grew up in the first family of Thai food and then later attending both French and Japanese culinary schools, Jet is a born educator and storyteller. Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, the first-ever chef to represent his country’s culture and cuisine.

Chef Jet’s culinary operations includes VP Culinary of Pei Wei Group 148 restaurants & Managing Partner Dragon Tiger Noodle Co in Las Vegas. He has partnerships with Compass Group, Schwan’s & NBC Universal/DreamWorks. His food reaches millions of people a year.

He appears as co-host of Iron Chef America and recurring judge on Food Network’s Cutthroat Kitchen, Chopped, Beat Bobby Flay and Guy’s Grocery Games. As well as an array of shows ranging from the Today, MasterChef, Rachel Ray and holds six culinary Guinness World Records.

Jet Tila

From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore...

Devinder Kumar

Categories: Presenters

Devinder was born and raised in Chandigarh in northern India. Having started his professional career with a degree and a job as a pharmacist, he decided that food, his original passion, could be an effective tool in providing health to one’s body and soul as the prescriptions he was filling. With this realization in mind, he decided to pursue his passion and took a job in his family’s restaurant. An entrepreneur at heart, he went on to start three successful restaurants of his own before becoming a chef for Stanford Dining. In his fourteen years as a chef, Devinder has developed expertise in both getting restaurants off the ground and in building successful management teams.
​He combines his knowledge of food and medicine to create enticing dishes that are nutritionally balanced. From his culinary perspective, he says, “I understand how food functions in the kitchen as well as in the body, and I bring this intention to my menu.”

In 2019, he co-founded a culinary consulting company, Induur.com with an intention to break the complexity of Indian cuisine execution and creating a health and wellness centric menu using a wide array of spices and herbs.

​Amid pandemic, in 2020 Devinder co-founded a non-profit www.freemealsonwheels.com to provide free meals to those in need to make sure no one stays hungry and has access to food anywhere, anytime, and any day.

Devinder Kumar

Devinder was born and raised in Chandigarh in northern India. Having started...

Lumi Cirstea

Categories: Presenters

Lumi honed her baking pastry skills at some of the most esteemed bakeries, hotels and restaurants in USA and Europe. She was teaching generations of pastry & baking students at Johnson & Wales University, RI as well as managing one of Seven Stars café shops in Providence, RI.

Lumi’s interest in business led her to pursue a Master’s in Business and Administration majoring in Hospitality. She holds a Bachelor Degree in Telecommunication from her native country of Romania, and another Bachelor of Science Degree in Food Service Management from Johnson & Wales University Providence, RI.

Her work has been featured in numerous publications, including Bread Lines, Baking and Pastry of America and Providence Journal. In 2017, she received her title of Master Baker from Retailed Baker of America, while in 2018 she received the title of Artisan Bread Baker from Bread Bakers Guild of America.

Well versed in the foundations of classical pastry and emerging techniques in Artisan Bread Baking and Viennoiseries, Lumi’s passion is continuing educating pastry professionals in the art and science of baking and pastry.

Lumi Cirstea

Lumi honed her baking pastry skills at some of the most esteemed...

Phil Kafarakis

Categories: Presenters

Phil Kafarakis is a veteran food industry executive and global food innovation advocate; he currently is the President & CEO of the International Food Manufacturers Association (IFMA). Previously, Phil was the President of the Specialty Food Association and prior to that served as Chief Innovation and Members Advancement Officer for the National Restaurant Association. Earlier in his career, Mr. Kafarakis held senior level executive positions at Kraft, Jones Dairy Farm, Cargill, and McCormick. Phil holds an Executive MBA from Georgetown University, a BSBA from Northern Arizona University, serves on the Board of the National Restaurant Association, is a Fellow at the Culinary Institute of America and writes for Forbes as a contributor.

Phil Kafarakis

Phil Kafarakis is a veteran food industry executive and global food innovation...

Lisa Eberhart

Categories: Presenters

Lisa Eberhart is a Registered Dietitian, Licensed Dietitian/Nutritionist.  Lisa holds a Bachelor of Science degree in Institution Management and Dietetics from Iowa State University. Lisa has over 25 years’ experience working as a registered dietitian, 13 of which were full-time with NC State University. Lisa and her team helped NC State Dining become a leader in nutrition and wellness, excelling in technology, food management systems, and ingredient transparency.

While at NC State, Lisa and Randy Lait, 2019 Silver Plate winner, created a company called Menu Analytics. Lisa now works full time with Menu Analytics LLC, a consulting company that helps restaurants and other food services provide accurate nutrition and allergy information to their customers.

As Director of Nutrition and Nutritional Wellness at North Carolina State University, Lisa led efforts that allowed the university to achieve recognition as Top 15 Healthiest Non-Commercial Food Services by Food Service Director magazine, one of the 26 Healthiest Campuses in the Nation and one of the top 10 allergy friendly colleges in the nation. Her proudest achievement has been that NC State was the first university in the nation to achieve all of the goals of the Partnership for a Healthier America, Healthy College Initiative.

Lisa has served in the National Association of College and University Food Services (NACUFS), including roles as National Conference Education Co-Chair, Regional Conference Education Chair, National Nutrition Committee Chair.

Lisa Eberhart

Lisa Eberhart is a Registered Dietitian, Licensed Dietitian/Nutritionist.  Lisa holds a Bachelor...

Gary Hirshberg

Categories: Presenters

Gary Hirshberg is Co-Founder and Chief Organic Optimist of Stonyfield Farm, the world’s leading organic yogurt producer, and the author of Stirring It Up: How to Make Money and Save the World (Hyperion, 2008). Gary frequently speaks and consults on topics including sustainability, organic agriculture and the profitability of green business.

Gary led Stonyfield from its 1983 infancy as a seven-cow organic farming school to $365 million in annual sales when he stepped down as “CE-Yo” at the end of 2011. During his tenure Stonyfield enjoyed a compounded annual growth rate of over 23% by consistently producing superior products and using innovative marketing that blended the company’s social, environmental, and financial missions. Gary arranged the sale of Stonyfield to Danone in 2001, and then after staying on as chief executive for an additional decade, moved into the Chairman role and also became the Managing Director of Stonyfield Europe, launching organic brands in France, Ireland, Italy and Spain. He resigned from his Danone responsibilities in March 2017 when Danone was required by the US Dept. of Justice to divest its Stonyfield holdings. Gary remains a senior advisor under the new owners Groupe Lactalis.

Gary serves on several corporate boards including AtLast (plant-based meats), Grace’s Goodness Organics (organic broths), Orgain (organic nutrition), Tacombi (organic Mexican foods and restaurants), Uncle Matt’s Organic (organic juices and beverages) and Wildgood (plant-based ice cream). He has previously served on the boards of Annie’s (organic pasta and snacks), Applegate, Forager (Organic plant-based foods), Glenisk (Organic Dairy, Ireland), Honest Tea (organic teas and drinks), King Arthur Flour, Late July (organic salty snacks), Les Deux Vaches (organic yogurt, France), Sambazon (organic acai), Sweetgreen(natural fast food) and Sweet Earth Natural Foods (plant based meals) and was instrumental in the sale of 5 of those firms to larger strategic CPG’s. He also advices many young and emerging entrepreneurs in a wide variety of fields and is currently coaching the CEO’s of Handsome Brook Farms (Organic Pasture Eggs, NY), Brookford Farm (Diversified Organic Farm, NH), Thorvald (Sheeps Cheese and Yogurt, Nelson NZ), and Wheyward Spirit (Natural Spirits, OR) among many others. He is also an investor in over 20 natural products firms and funds.

In terms of non-corporate activities, he is Chairman and a founding Partner of Organic Voices, a consortium that seeks to eliminate consumer confusion about the benefits of organic. He is also the founder and managing director of the Hirshberg Entrepreneurship Institute which produces annual boot camps for early stage and emerging enterprises in Boulder, CO and Auckland, NZ. He is also Founder and Chair of the Northeast Organic Family Farm Partnership. He was previously the Founder and Chairman of Just Label It, We Have the Right to Know, the national campaign to label genetically engineered foods, and co-author of Label It Now – What You Need to Know About Genetically Engineered Foods (New Word City, 2012). He is an Edmund Hillary Fellow in NZ where among his current projects, he is establishing an Organic Entrepreneurship Centre on a farm that he and his wife own near Motueka.

Gary has received 12 honorary doctorates and numerous awards for corporate and environmental leadership including a 2012 Lifetime Achievement Award by the US EPA. In 2011, President Obama appointed him to serve on the Advisory Committee for Trade Policy and Negotiations, where he served until February 2017. He was named a Yale Gordon Grand Fellow, one of “America’s Most Promising Social Entrepreneurs” by Business Week and one of the top ten, “most inspiring people in sustainable food” by Fast Company. Gary was featured in the successful 2009 documentary “Food, Inc.”

Gary is the husband of writer Meg Cadoux Hirshberg and the father of three adult yogurt eaters, all of whom now work in organic and sustainability endeavors.

Gary Hirshberg

Gary Hirshberg is Co-Founder and Chief Organic Optimist of Stonyfield Farm, the...

Michelle Wolf

Categories: Presenters

Michelle Wolf co-founded New Wave Foods shortly after graduating from Carnegie Mellon with a master’s degree in biomedical engineering. She is a talented engineer with consumer packaged goods experience, who lead the initial development of New Wave Shrimp as a product “from the sea for the sea.” In 2021 she was recognized by Forbes as one of the “30 under 30 Food & Drink” based on her accomplishments co-founding a company that promotes sustainable eating.  Her goal is to build a portfolio of sustainable plant-based seafood products embraced by both the operator and the consumer.

Michelle Wolf

Michelle Wolf co-founded New Wave Foods shortly after graduating from Carnegie Mellon...

Mike Messersmith

Categories: Presenters

Mike is the President, Americas of the market leading plant based foods company OATLY leading all aspects of business and brand development in North America since its launch in 2017. OATLY makes vegan, plant based food and beverage products made out of oats and was originally founded in Sweden over 25 years ago. Prior to joining OATLY and launching it in the US, Mike held a variety of marketing and commercial roles in food companies such as The Nature’s Bounty Co, Chobani, and PepsiCo. Before starting his career in CPG, Mike served as an Officer in the Navy in a variety of roles including nuclear engineering management on aircraft carriers and has a MBA from Harvard Business School and his undergraduate degree from Duke University.

Mike Messersmith

Mike is the President, Americas of the market leading plant based foods...

Matthew Jennings

Categories: Presenters

Celebrated chef and cookbook author Matt Jennings got his start in the food world as a 14-year-old prep cook and stock boy at a grocery and café in his native Massachusetts. After graduating from the New England Culinary Institute with distinction, Jennings worked at notable restaurants around the country and abroad before opening Farmstead in Providence, Rhode Island, where he garnered four James Beard Foundation nominations. In 2014, he returned home to Boston and opened Townsman—a New England Brasserie concept that was named “Restaurant of the Year” in 2016 by Food & Wine Magazine. Today, Jennings lives on a farm in Vermont’s Champlain Valley with his pastry chef wife, Kate, and their two sons. Together, they raise chickens, pigs, sheep and operate Red Barn Kitchen—a state-of-the-art commercial kitchen that acts as home base for their distinctive, seasonal catering, delicious farm-fresh Luncheonette window and private on-site and off-site events that focus on the bounty of the New England growing region.

Matthew Jennings

Celebrated chef and cookbook author Matt Jennings got his start in the...

Jasmine and Ashley

Categories: Presenters

Meet Jasmine and Ashley, two registered dietitian Nutritionist who bonded together to pursue their passion of preventing chronic disease through nutrition education. EatWell Exchange is a 501(c)(3) nonprofit that teaches low socioeconomic communities how to grow their own food, cook foods in a healthier manner and become more educated about their cultural foods. Together they teach communities how to make sustainable changes furthermore respecting and maintaining their culture. Over the past 5 years, they have educated over 10,125 people and fed over 6,057. Including traveling to Grand Goave, Haiti for a mission trip in 2018 and initiating a community garden there that allows over 65 families to grow and harvest their own food. They provide trainings and events for health care providers as well to teach the importance cultural foods and inclusion throughout their profession and how that can positively impact the clients they serve. Recently, they have added virtual education as well to adapt to the changes with the pandemic and to reach a larger population. Including initiating virtual gardening parties to help families increase access to healthy foods. Also virtual cooking classes, featuring foods from cultures of the African diaspora to highlight how foods from our cultures are beneficial to us. This year they will begin a diabetes prevention culinary program to teach black families how to cook foods in a manner to help improve their health and decrease the onset of diabetes.

Jasmine and Ashley

Meet Jasmine and Ashley, two registered dietitian Nutritionist who bonded together to...

Liz Weiss

Categories: Presenters

Liz Weiss is the voice behind the food and nutrition blog, Liz’s Healthy Table and the podcast, EAT, DRINK, LIVE LONGER. She has written several cookbooks including Color, Cook, Eat!, No Whine with Dinner, and The Moms’ Guide to Meal Makeovers. Weiss is a sought-after speaker, spokesperson, TV personality, and cooking instructor. Liz is a contributor to Today’s Dietitian magazine, a recipe contributor to the American Institute for Cancer Research, and a 2021/2022 Have A Plant® Ambassador. A pioneer in the world of social media and podcasting, her first show, Cooking with the Moms, was launched in 2008 and ran for nearly 10 years and 300 episodes. Liz’s newest show, EAT, DRINK, LIVE LONGER was launched in 2022 and aims to unlock the secrets to the Fountain of Youth, one delicious bite at a time. Liz was the 2015 recipient of the Academy of Nutrition and Dietetics prestigious Media Excellence Award.

Liz’s Healthy Table: https://www.lizshealthytable.com/
Liz’s blog: https://www.lizshealthytable.com/blog/
Liz’s podcast: https://www.lizshealthytable.com/podcast/

You can find Liz on the following social media platforms:
TikTok
Instagram
Facebook
Twitter
Pinterest

Liz Weiss

Liz Weiss is the voice behind the food and nutrition blog, Liz’s...

Paul King

Categories: Presenters

Paul King has been the master of ceremonies for the annual Chef Culinary Conference at the University of Massachusetts for the past 17 years. Paul is a journalist who has covered the foodservice industry for nearly 40 years. During that time, he has worked at Food Management, Nation’s Restaurant News and FoodService Director. In 2015 he became a freelance writer, continuing to write about the foodservice industry while crafting a second career as an amateur historian. A native of Pittsburgh, PA, in 2020 Paul released his first book, Iconic Pittsburgh: The City’s 30 Most Memorable People, Places & Things, published by The History Press. He is currently working a second Pittsburgh book, tentatively titled Local Color: 25 of Pittsburgh’s Most Infamous, Intriguing and Unusual Characters, while also finishing a 25-year history of UMass Dining. He lives in northern Vermont with his wife, Karen.

Paul King

Paul King has been the master of ceremonies for the annual Chef...

Johnny Curet

Categories: Presenters

Rice University Director of Campus Dining and Senior Executive Chef, Johnny Curet, has been cooking since the age of 14. He knew early on that that Culinary Arts would be his passion in life and he focused on that area of study throughout his CTECS Vocational high school, Culinary School and professional careers. Chef Johnny currently oversees all Residential, Retail dining, Faculty Club, and catering on the Rice University campus. Dedicated to continuous culinary education and sharing of knowledge with his staff and community throughout his career. Chef Curet is a Co-Instructor for the very popular CHEM 178: Chemistry of Cooking Class offered to Rice University students since 2014.

Johnny Curet

Rice University Director of Campus Dining and Senior Executive Chef, Johnny Curet,...

Kate Scarlata

Categories: Presenters

Kate Scarlata, MPH, RDN, LDN is a US-based dietitian with over 30 years of experience. Kate’s expertise is in gastrointestinal disorders and food intolerance, with a particular focus on the application of the low FODMAP diet for functional gut disorders. She was awarded the Outstanding Massachusetts Dietitian Award and recognized as Boston’s Best Dietitian by Boston Magazine. Kate is the author of numerous books and articles on digestive health topics including the New York Times Best Seller, The 21 Day Tummy Diet. Her latest book is The Low FODMAP Diet Step by Step. Kate completed her postgraduate training at Brigham and Women’s Hospital, a Harvard Medical School teaching affiliate, and her Master’s degree in public health at University of Massachusetts. Kate takes pride in her advocacy work for people living with IBS via her IBelieveinyourStory campaign (an awareness campaign for IBS that supports patients sharing their lived experience with IBS and raising money for IBS research) and her EndHungerPain initiative (an awareness and fundraising campaign that has raised recognition of the extra challenges of food insecurity in those requiring a special diet). Kate helped open the door to the first food pantry offering low FODMAP foods and has worked with industry to provide more foods to meet those with food intolerance and allergies to food pantries across the US.

Kate Scarlata

Kate Scarlata, MPH, RDN, LDN is a US-based dietitian with over 30...

Nijo Joseph

Categories: Presenters

Originally from Kerala in southern India, Nijo recalls childhood days of cooking Indian cuisine with his mother. “The pride she took in preparing meals had a great effect on me, which is why I felt the calling to be a chef,” he says. .” If asked about his most memorable meal, Nijo would tell you about the “magic meals” that his mother used to prepare with the food from their garden. Hungry to acquire his mother’s palate and cooking techniques.

He embarked on his culinary journey at the University of Madras. There, he trained in French cuisine as part of his Bachelor of Science degree in Hotel & Catering Management. He accented his education with externships at the Trident Oberoi, Sheraton Park Hotel & Towers Chennai, and the Centaur Hotel in New Delhi. At the Royal Mirage in Dubai, Nijo mastered Mediterranean, Moroccan, and Middle Eastern cuisine. As a Chef for Carnival Cruise Lines, he further honed his kitchen management skills, where the philosophy of preparation without error is key. Making his way to the United States, he assisted in opening Indian fine dining restaurants in Melbourne, Florida.

Nijo joined Stanford in 2003, and since then he has served at several R&DE venues. He was the Assistant Director of Culinary Excellence @ Stanford, managing all aspects of the culinary programs. He left Stanford to pursue his passion to start Induur consulting (Induur.com) a contemporary Indian food concept.

Nijo Joseph

Originally from Kerala in southern India, Nijo recalls childhood days of cooking...

Ed Townsley

Categories: Presenters

Ed is an experienced Director of Ancillary Operations with a demonstrated ability of working in both public and private organizations. Ed has been the Executive Director at the University of Guelph since 2016 after having served as the Assistant Director from 2006. He has an MBA focused on Hospitality and Agri Business from the University of Guelph. Ed is a strong leader in sustainability initiatives and is committed to improving life through food literacy and progressive actions.

Ed Townsley

Ed is an experienced Director of Ancillary Operations with a demonstrated ability...

Larry Oberkfell

Categories: Presenters

Larry Oberkfell is CEO and Founder of All One Foodservice LLC, advising CEO’s on business strategy and go-to-market direction. Larry has had a long career in the food industry, leading several food companies at the most senior levels. For the last dozen years he was the President & CEO of IFMA, the International Foodservice Manufacturers Association, before returning to the industry in January. Larry is the recipient of the first Oberkfell Award, created and awarded in 2021 by the IFMA Board of Directors to recognize outstanding contribution to our industry. He has served on many industry boards and steering initiatives including National Restaurant Association, GS-1, Operator Leadership Councils, and many more IFMA committees.

Larry Oberkfell

Larry Oberkfell is CEO and Founder of All One Foodservice LLC, advising...

Betsy Helgesen

Categories: Presenters

Betsy Helgesen is the Director of Dining Services at the University of Minnesota Duluth and has a rich and dynamic background in leadership and service. Betsy was a District Manager for Starbucks, opened markets in Wisconsin, Detroit, and Kansas City, and was awarded Manager of the Year for the entire organization.

For sixteen years, Betsy was chef and owner of her own restaurant in the Northwoods of Wisconsin. It was a chef’s dream and focused on seasonal menus, local ingredients, and strong community relationships. Since then, Betsy led culinary teams for Aramark Healthcare and was awarded their Ring of Stars.

As the Director of Dining Services at University of Minnesota Duluth, Betsy has been a catalyst of change in modernizing service, food, and technology. Her strategic leadership delivers culinary excellence and modernizing technology to a dynamic self-operated dining program. UMD Dining now boasts mobile ordering, handheld nutritional analysis, data analytics and dashboards. Betsy holds a BA from Harvard University, a Culinary of Arts degree from Western Culinary Institute, and a Masters in Leadership Development and Employee Engagement from the University of Minnesota Duluth. Betsy serves as a member of the IFMA C&U council.

Betsy Helgesen

Betsy Helgesen is the Director of Dining Services at the University of...

Fleur Veldhoven

Categories: Presenters

Fleur is Vice President of Food Marketing at Nestlé Professional. She leads a team of Marketers, Business Development Managers, Product Development and Innovation Chefs, an Event Manager and a Nutrition & Sustainability Manager, responsible for brands like MINOR’S™, STOUFFER’S™, CHEF-MATE™, SWEET EARTH™, and NESTLÉ TOLL HOUSE™. Fleur has been at Nestlé for 16 years in various marketing and business leadership roles, including 4 years in the Nestlé headquarters in Switzerland leading the savory foodservice category globally.

Fleur Veldhoven

Fleur is Vice President of Food Marketing at Nestlé Professional. She leads...

Robert Nelson

Categories: Presenters

Robert Nelson, a Certified Association Executive (CAE), is chief executive officer of the National Association of College & University Food Services, an organization dedicated to promoting excellence in college dining. Prior to NACUFS, Nelson led Nelson Strategic Consulting, a firm focused on strategic problem solving, and creating high impact strategies and governance systems.

Robert also served for almost two decades as the President and Chief Executive Officer of the National Coffee Association (NCA) of U.S.A. Nelson and his team transformed the association into a strategic thinking entity, resulting in a financially healthy, internationally influential, growing organization, successful at advocating for the industry. During his tenure, he worked with the private sector and governments worldwide to design and facilitate strategy development and problem solving think tanks to address complex challenges and issues ranging from acrylamide to producer sustainability to small farmer access to credit. In fact, his strategic response to a global economic crisis resulted in a Harvard Business School case study.

While at the NCA, Nelson served as a member of the official United States government delegation to the International Coffee Organization, where he actively participated in multi-lateral negotiations. Further, Nelson sat on Harvard University’s Institute of Politics Global Food Policy Advisory Board and is a graduate of the Harvard Business School Executive Seminar on Agribusiness.

Nelson has successfully advocated for businesses interests in front of governments at the local, state, national and international levels for over a quarter of a century. In addition, he has developed successful voter referendum strategies.

For a decade, Nelson served at the Florida Restaurant Association, where he was Senior Director of Government Affairs. In addition to his executive level positions in association management, Nelson held corporate level management positions with two food service chains: York Restaurants of General Mills, Inc. and RAX Restaurants.

He is the recipient of the Colombian Manuel Mejia Medal of Merit and The Mayor’s Award for Distinguished Public Service (Harrisburg, Pennsylvania).

Robert Nelson

Robert Nelson, a Certified Association Executive (CAE), is chief executive officer of...

Cassandra Hoover

Categories: Presenters

Cassie is Senior Manager, Nutrition and Sustainability at Nestlé Professional. In her role, she leverages her science-based training and experience as a dietitian alongside her knowledge of consumer behaviors and trends to establish health, wellness and sustainability roadmaps for the brands within Nestlé Professional-USA. Cassie had been with Nestlé for 12 years in various health, wellness and sustainability strategy roles, and has experience with both retail and food service initiatives and brands.

Cassandra Hoover

Cassie is Senior Manager, Nutrition and Sustainability at Nestlé Professional. In her...

Perry Miele

Categories: Presenters

Perry Miele is President and CEO of Nestlé Professional. He leads a world-class team of foodservice professionals including executive chefs, direct sales, marketing, product development, technical & manufacturing and all of the supporting teams who share the Nestlé commitment to excellence.
Perry’s extensive experience in the foodservice industry and passion for winning drive his leadership at Nestlé Professional. He spent a dozen years with the Intercontinental Crowne Plaza Hotel Group – working in senior food & beverage positions, including general manager and director of operations. In 1994, Perry joined the Nestlé FoodServices Canadian headquarters in Toronto, Canada, where he spent the next 25 years in senior Nestlé positions in Canada, France and Switzerland.
At the Nestlé world headquarters in Vevey, Switzerland, Perry held senior positions including, Head of Global Customer Business Development, Project Leader for Global Foodservice Strategy, Head of Global Food, and Head of Global Beverages, before transitioning to Nestlé in North America in 2010.

Perry is a dynamic and passionate member of the foodservice community and is proud to lead Nestlé Professional in their sponsorships / partnerships with the Women’s Foodservice Forum (WFF), American Culinary Federation (ACF), and sitting on the Executive Board of the National Restaurant Association and Education Foundation (NRAEF) – ProStart and the International Foodservice Manufacturers Association (IFMA).

Perry Miele

Perry Miele is President and CEO of Nestlé Professional. He leads a...

Gerry Fernandez

Categories: Presenters

As President and Founder of MFHA – an educational non- profit organization that makes the business case for developing cultural intelligence in the workplace- Gerry has spent decades educating and advocating for the business benefits of cultural diversity and inclusion in the foodservice & hospitality industry. An engagingly energetic Speaker who practices “straight talk”, he travels across the US and internationally, bringing authentic perspective on building Cultural Intelligence that raises the topline, improves the bottom-line, and builds brands’ cultural authenticity. Gerry was named to Nation’s Restaurant News 2018 Power List of the 50 Most Influential People in Foodservice, “the definitive list of industry leaders who are not only setting trends today, but also shaping them for tomorrow”.

Gerry Fernandez

As President and Founder of MFHA – an educational non- profit organization...

Gonzalo Campos

Categories: Presenters

MSC in International Fisheries Management(IFM) from the College of Fisheries science, UiT, Norway
Master in Business Innovation(MBI) from Deusto Business School, Spain in collaboration with Judge Business School, Cambridge University, UK
Master of Digital Marketing from Nuclio Digital School, Spain
Diploma of creativity and advertising from Brother publicist school, Spain.

In Sealed Air since 2007.Focus on developing the Fish/seafood and Convenience meals( Ready Meals) packaging market in the EMEA region
Along with the SEE´s sales team, he engages with customers on strategic projects to develop and co-create more sustainable, automated, digital and functional packaging solutions that enhance product image, transform commodities in unique concepts and create new sales by attracting new customers through new moments of consumption. His area of expertise is New Concept, New Product Development, Novel technologies scouting, Packaging Development, Digital marketing and branding.

He believes through his passion, creativity, alliances, and circularity in mind he could help deliver the company mission of protect, to solve critical packaging challenges, and to make our world better than we found it.

He is determined to support for improving consumers trust, confidence and delight with convenience and reassured protection, consistent quality, sustainable prepacked nourishing foods through the omnichanel.

Gonzalo Campos

MSC in International Fisheries Management(IFM) from the College of Fisheries science, UiT,...

Dustin Cutler

Categories: Presenters

Dustin Cutler is the Executive Director of Cornell Dining, a self-operated program with over 35 distinct units, which is consistently rated in the Princeton Review’s Top 10 list for Best Campus Food. Dustin’s experience in the foodservice management sector is extensive; he began his career with Aramark by managing operations for the Olympic Village in Athens in 2004 and built on that role as senior operations manager for the Olympic and Paralympic Games in Beijing in 2008. He has also managed various aspects of food and beverage operations at Major League Baseball’s Turner Field, New Orleans Convention Center and Emerald Coast Convention Center, GlaxoSmithKline and Palm Beach County Convention Center, and was Aramark’s resident district manager for the University of Nevada- Las Vegas before returning to upstate New York to lead the team at Cornell. In his 5 years as Executive Director at Cornell Dining, Dustin has been laser-focused on the team’s culture and development and is excited to see the continued growth under his leadership as the team completes its first semester operating a 58,518 square foot flagship residential dining hall that opened in January of 2022.

Dustin Cutler

Dustin Cutler is the Executive Director of Cornell Dining, a self-operated program...

Bruce D. Weinberg

Categories: Presenters

Bruce D. Weinberg is Professor of Marketing at the Isenberg School of Management of the University of Massachusetts, Amherst. Inc. Magazine named him the Netty Professor when he shopped exclusively online for one year during the Dot-Com era and emerged as the world’s first online shopping blogger. He is an award winning researcher (Journal of Marketing’s MSI/H. Paul Root best paper award), an award winning teacher, and a Top Marketing Professor on Twitter https://www.onlineeducation.com/features/connected-marketing-professors-on-twitter); and has served as co-editor of the Journal of Marketing Analytics.

Dr. Weinberg’s research is both theoretical and applied, covering a variety of important marketing and e-business issues, including, social media/business and strategy, online shopping, the online customer experience, word of web, online auctions, customer lifetime value, new product forecasting, and thought leadership in marketing. His publications have appeared in leading journals and other outlets such as Journal of Marketing, Journal of Marketing Research, Harvard Business Review, Journal of Interactive Marketing, Marketing Letters, Sloan Management Review, Journal of Advertising Research, Wall Street Journal, Business Horizons, Journal of Business Research, Journal of Direct Data and Digital Marketing Practice, e-Service Journal, The Journal of Database Marketing & Customer Strategy Management, and Journal of the Operational Research Society. In addition, he has been featured in and a contributor to leading outlets such as the Wall Street Journal, New York Times, PBS, and NPR.

Professor Weinberg earned his PhD at MIT’s Sloan School of Management and his MBA and BA in Mathematics/Computer Science at Boston University. He has served as a Visiting Scholar in the McCombs School of Business at the University of Texas in Austin and as a Visiting Professor at Northwestern University’s Kellogg School of Management. In addition, he has held appointments at Boston University’s School of Management, Babson College, Tufts University’s Fletcher School of Law and Diplomacy, and Bentley University; and he has worked with a number of organizations, such as General Motors, Verizon, and MetLife.

Bruce D. Weinberg

Bruce D. Weinberg is Professor of Marketing at the Isenberg School of...

Kimberly Stover

Categories: Presenters

Kimberly Stover is a leader in McKinsey’s Consumer and Operations Practices focused on end-to-end operations with a particular focus across Supply Chain, Procurement, and Product Development. Kimberly drives large-scale operations transformations focused on sustainable value capture and capability building in Consumer. Kimberly leads McKinsey’s Culinary Excellence Center, focused on providing distinctive knowledge and capabilities in Food & Beverage focused on Consumer trends, Supply Insights, Design-to-Value, Reformulation, and Should-Cost Modeling.

Kimberly Stover

Kimberly Stover is a leader in McKinsey’s Consumer and Operations Practices focused...

Chris Jasper

Categories: Presenters

Senior Vice President and President, U.S. Broadline Foodservice Operations

Chris has oversight of Sysco’s three USBL markets. Chris joined Sysco Arizona in 1995 as a
Marketing Associate and then advanced through leadership positions of increasing
responsibility, including District Sales Manager, Regional Sales Manager, Vice President, Sales,
before being promoted to Vice President, Sales and Marketing, in 2011. He was promoted to
Executive Vice President, Sysco Kansas City in 2012, and President, Sysco Arizona in 2013. Chris
was named Market President, Midwest, in April of 2018.

In March 2020, Chris was promoted to his current position of Senior Vice President and
President, U.S. Broadline Foodservice Operations. Chris is an integral member of our leadership
team with over 25 years of experience and consistent results at Sysco.

Chris Jasper

Senior Vice President and President, U.S. Broadline Foodservice Operations Chris has oversight...

Christopher Tran

Categories: Presenters

Christopher Tran is a rising senior Healthcare Policy major at Cornell University and is the Student Director of Cornell Dining. Previously, he worked in various roles including Food Service Worker, Student Manager, and Student Assistant Director.

Christopher Tran

Christopher Tran is a rising senior Healthcare Policy major at Cornell University...

Dale Miller

Categories: Presenters

From the age of five, Dale Miller knew he wanted to be a Chef. Raised in a farming family in the small town of Tribes Hill, in upstate New York, he spent time planting and harvesting vegetables in his mother’s garden and helping her around the kitchen. His father introduced him to hunting for wild game, fishing and foraging in the wild for mushrooms, fiddlehead ferns and ramps. This upbringing instilled in him a respect for the land, its bounty and the love that went into its preparation and cooking. Realizing at the age of 11, his love and talent for cooking, he embarked on a path that led him to the prestigious Culinary Institute of America in Hyde Park, NY, graduating in 1979 in the top 3% of his class.

Chef Miller is one of only 68 Certified Master Chefs in the United States and is recognized in the upstate New York region, as the “Dean of Area Chefs” with over 40 years of experience in the food service and hospitality industry. His expertise ranges from the development of innovative culinary and restaurant concepts, product development and launches, menu engineering and recipe development, restaurant turnaround strategies as well as staff support and re-programming for small independents and globally recognized food companies, franchise and hotel brands. Dale has forged strong strategic relationships with a select group of foodservice professionals that can provide additional expertise, creativity and resources to meet the individual needs of any client.

His thorough understanding of American and International cuisine and food dynamics, as well as his professionalism, fierce work ethic and determination have played a pivotal role in the success of the many consulting projects he has been involved with. Cornerstone to his education and experience is an integrity and accountability that fosters individual and team success for his clients.

Chef Miller has received many awards and recognitions including: the American Culinary Federation (ACF) National Professionalism Award, Lifetime Membership of the Honorable Society of the Golden Toque, induction into the Restaurant Hospitality Ivy Award Society, as well as many other hospitality accolades. He is a proud to be the Past Chair and still serve on the Culinary Institute of America’s (CIA) Alumni Board, as well as a being a longtime active member of the American Culinary Federation and its Honor Society, the American Academy of Chefs (AAC).

He devotes much of his time to community service and has been instrumental in raising millions of dollars for many non-profit and charitable organizations. He created and funded the Chef Dale Miller Endowed Scholarship at the CIA awarding six deserving students $5,000 a year, toward their culinary education.

Dale Miller

From the age of five, Dale Miller knew he wanted to be...

Michael Makuch

Categories: Presenters

With an extensive foundation in community nutrition, Makuch concentrates on utilizing fresh, locally-sourced ingredients to create a unique dining experience. He believes that food is the vehicle to a journey whose story can be told on a plate.

As an educator, Makuch helps students to construct their own food philosophy. Through community outreach, he has designed nutrition programs for youngsters and senior citizens to expand their use of healthy ingredients within their reach.

As an advocate for the medicinal benefits of food, Makuch teaches the Food + Health program, a collaboration between JWU and the Warren Alpert Medical School of Brown University in which medical students learn to integrate healthy eating into their future medical practice.

Michael Makuch

With an extensive foundation in community nutrition, Makuch concentrates on utilizing fresh,...

Veronika Olszewski

Categories: Presenters

Veronika Olszewski is an innovative culinologist and food scientist with strong product design and laboratory experience. Excellence, innovation, and integrity are what she strives for in my professional and personal life. Her education includes a bachelor’s degree in Food Science with a minor in fermentation beverages, and a Culinary Arts degree. She is currently pursuing a Masters in Nutritional Sciences with a Dietetics concentration. Veronika currently works for the University of Michigan, part-time as a Nutrition Assistant for MDining. She has over five years of bakery science research and development experience and is AIB certified. Her polish heritage and prior baking/culinary positions are some of my inspirations to create food products that are nutritious and innovative.

Veronika Olszewski

Veronika Olszewski is an innovative culinologist and food scientist with strong product...

Bogdan Prokopovych

Categories: Presenters

Bogdan Prokopovych is a lecturer at UMass’ Isenberg School of Management. His research focuses on the role of entrepreneurs and organizations in fostering market-based responses to environmental and societal challenges in both emerging and developed economies. Prior to his faculty appointment, he was a researcher in the “Social Entrepreneurship as a Force for more Inclusive and Innovative Societies” (Seforїs) program with the SITE team at the Stockholm School of Economics. His professional experience also includes managing a nonprofit media advocacy organization and working at the International Finance Corporation of the World Bank Group in Ukraine. He holds a PhD in management from University of Rhode Island’s College of Business and a master’s in public policy and management from the University of Pittsburgh.

Bogdan Prokopovych

Bogdan Prokopovych is a lecturer at UMass’ Isenberg School of Management. His...

Xueting Jiang

Categories: Presenters

Xueting Jiang is an assistant professor in the Department of Management and Marketing at New York Tech School of Management. He got his Ph.D. at the University of Massachusetts-Amherst. His research interests include leadership, empowerment, creativity, and conflict management. His work has been published in the Journal of Business Ethics, Business Horizons, Leadership, Journal of Global Mobility, and other academic journals.

Xueting Jiang

Xueting Jiang is an assistant professor in the Department of Management and...

Sung Yoon Nam

Categories: Presenters

SY Nam is integral to Pulmuone Foods USA as son of the company’s founder.

Having started with Pulmuone back in 2012, he was trained cross-functionally in everything from operations to marketing and sales. Currently, he is the VP of Sales for the Nasoya and Pulmuone brands in retail, clubs, and food service. The food service business in C&U and K-12 is integral to Pulmuone’s HQ, and SY intends to offer the same level of service in North America. Pulmuone believes in educating consumers on eating healthier and more plant-forward foods, and it has become a leader in this field with its authentic Asian flavors.

Born and raised in Seoul, Korea, SY attended high school in the U.S. and earned a degree in computer science from Brown University. SY joined Samsung out of college and stayed there for about 5 years before joining Pulmuone Foods USA in 2012.

Sung Yoon Nam

SY Nam is integral to Pulmuone Foods USA as son of the...

Rafi Taherian

Categories: Presenters

As the Associate Vice President of Yale Hospitality (YH), Rafi leads with a strong belief and commitment to leverage YH’s operations in creating opportunities for engaged learning, innovation, and sustainable practices. Yale’s mission of research, teaching, preservation, and practice of knowledge is translated into the language of food and its supporting systems by all divisions of the YH organization. Rafi’s ongoing engagement with food industry professionals and thought leaders results in many initiatives at the local, regional, national, and international levels that support a plant-centric approach. The team creates craveable menus that are not only better for the people and better for the planet but are also developed using ethical and humane practices at every stage of the food system. YH is a robust organization that serves more than 15,000 meals per day with a team of over 850 and comprised of three operational divisions, which continually deliver best-in-class hospitality practices. With over 35 years of industry experience, Rafi is invited to present at national and international conferences and is a recipient of numerous industry awards and recognitions including the Silver and Gold Plate Awards by the International Food Manufacturer Association.

Rafi Taherian

As the Associate Vice President of Yale Hospitality (YH), Rafi leads with...

Tara Mccarthy

Categories: Presenters

Tara McCarthy received her undergraduate degree in Nutrition from James Madison University and her Master of Science degree in Nutrition from Boston University. A registered dietitian since 1999, Tara has provided clinical services in pediatrics at Boston Children’s Hospital for the last 20 years. She is currently a Clinical Nutrition Supervisor, and she specializes in the treatment of children who have to eliminate foods from their diet for different reasons, including celiac disease, Food-Protein Induced Enterocolitis Syndrome, eosinophilic esophagitis, and food allergies and intolerances.

Tara Mccarthy

Tara McCarthy received her undergraduate degree in Nutrition from James Madison University...