National Convention Presenters

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Lilla Bernal, CMB, CHE

Associate Professor | Culinary Institute of America

Lilla Bernal, CMB, CHE, is an associate professor at the Culinary Institute of America, San Antonio where she has the privilege of teaching baking and pastry to first and second-semester students. Ms. Bernal is a Certified Master Baker and a Certified Hospitality Educator.  In a previous life, Lilla was a menu consultant at Victoria House Resort and The Black Orchid in San Pedro, Belize. She was one of the original vendors at the Pearl Farmer's Market and the pastry chef at Biga on the Banks. Her experience includes nutrition education coordinator with the San Antonio Food Bank as well as a wide array of pastry chef and baker jobs in Central America, Mexico, and the great state of Texas. (San Antonio, TX)

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Meg Bickford

Executive Chef | Commander’s Palace

Chef Megan “Meg” Bickford has called the Commander’s Palace kitchen her culinary home since June 2008 and took on the role of Executive Chef at the New Orleanians’ destination for leading edge Haute Creole cuisine in October 2020. With over 12 years of experience with the Commander’s Family of Restaurants, Chef Meg previously served as the Executive Chef of Cafe Adelaide, the Commander’s family’s playful, modern Creole restaurant. Chef Meg comes from a family with a father from New Orleans and a mother from “down the Bayou” in Larose, so both Cajun and Creole influences run in her blood. As Commander’s Palace is the kitchen where Cajun and Creole crashed for the first time in the 1970's with Paul Prudhomme and Ella Brennan, Chef Meg and her Creole and Cajun influences are in the perfect position at the helm of the kitchen. Meg knows the flavors of New Orleans and Louisiana as well as she knows the flavors of Commander's Palace after years of working her way up the ranks. After she graduated from the John Folse Culinary Institute, Commander’s Palace hired young Meg, hopeful that the skills she learned in school would translate to the fast-paced kitchen. Meg quickly proved to be a budding talent and worked her way up the hot line and management positions. Chef Meg is a mother to 4-year old Stella and on her days off can be found at large family gatherings with Stella and husband Richard in tow in Cut Off, Louisiana where food is the center of life. Cooking outdoors for gatherings for 20 to 100 are the norm with seafood usually at center stage. Her summers growing up were spent fishing at her uncle's camp in Fourchon and all over South Louisiana. Meg counts her mentors as her mom and dad, Dale and Ora Ordoyne, Tory McPhail, Chris Barbato, Uncle Carl Schaubhut, Kenny Meyer, Ti Martin, Ella, Lally, and Dottie Brennan, Don Strunk, and Nicholl's instructors Don Kasten, John Kozar, and Randy Cheramie

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Lorencita Billiman

Independent Researcher on Indigenous Food Culture

Chef Lorencita Billiman is an enrolled member of the Navajo Nation from Buell Park, Arizona. Chef Billiman has 16 years food service industry and hospitality experience. Chef Billiman holds an Associates of Applied Science in the Culinary Arts from Navajo Technical University in Crownpoint, New Mexico. Chef Lorencita’s culinary work is informed and influenced by being raised on the Navajo Nation in a traditional household with her paternal grandmother Zonnie Billiman. This cultural upbringing has instilled a reverence for food as medicine and being fluent in Diné Bizaad (Navajo language) Chef Lorencita intuitively understands the intricacies of Diné philosophy and way of life as they relate to food. Chef Billiman values and conducts independent research on Indigenous food culture and she is always expending her knowledge of the professional culinary arts. As a working chef, Chef Lorencita is a mother as well as an assistant manager. Chef Billiman was scouted by the Native American Culinary Association for her consistent culinary work with Native Foods, her independent study, culinary achievements and commitment to the culinary arts.

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Dustin Borden

Morris Stock Farm, L.L.C.

Dustin Borden grew up in the suburbs of Austin enjoying hunting, fishing, and the outdoors with his friends and family.  After graduating from Round Rock High School, he eventually attended Texas Tech University as a Business major.  As chance would have it, he ended up in an agronomy class where he fell in love with agriculture.  From there, Dustin transferred to Texas A&M University where he changed his major to Agronomy and worked in the renowned sorghum breeding program.  Unbeknownst to him or anyone else, God would plant his future wife smack dab in the middle of a sorghum field in the heat of August; they were married less than two years later.  After graduating with his Master’s of Science in Agronomy with a focus on plant breeding, he and his wife moved to Canyon, Texas outside of Amarillo where he worked for a small sorghum breeding start up in Hereford, Texas.  Living only about two hours away from Brittany’s family afforded him the opportunity to work with Joe Morris to gain a better understanding of cattle production.  In 2015, Dustin and Brittany started their own Angus cow herd and began producing F1 Wagyu beef.  In 2018, 4B Meats was founded and serves as the downstream outlet for the cattle produced with the Borden herd.  This also happened to be the time in which Dustin transitioned to full employment with Morris Stock Farm.  Since that time, Dustin has had the opportunity to gain a broader knowledge of the Wagyu industry now being “the bull guy” to many across the country and using his plant breeding background to expand into the semen industry for those looking to improve genetics.  With Dustin’s help, Morris Stock Farm has expanded capacity to accommodate a growing customer base that flocks to the consistently superior meat product.  Dustin and Brittany with their two sons, Eastin (10) and Briggs (8), hope to continue the Morris legacy and leave a future for the farm if God so chooses that to be in His plan.

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Kenneth Braddock

Ranch Manager

Ranch Manager, Kenneth Braddock has always been in the agriculture industry. In fact, he was born into it. Growing up, Kenneth and his five younger brothers farmed and dairy-ed for their father. Today, Kenneth manages the day-to-day operations of the land and cattle work required to upkeep four feed yards, spanning from the panhandle to South Texas. This steady stream of finished cattle supplies the Rosewood Beef operation. Before working at Rosewood Ranches, Kenneth earned a degree from the TCU Ranch Management School. After graduating, he worked for Diamond N Cattle Co. with Brangus cattle for many years. Kenneth learned the value of adaptability during nearly 20 years of working with the late John Bunker Sands, whose family owns Rosewood Ranches. During this time, Kenneth helped develop the Wetlands and conservation pursuits of Rosewood, along with building the cow herd on the Ennis Ranch. Kenneth has also been President of the Navarro County Livestock Committee and Chairman of the Forage and Marketing Livestock Committee.

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Gina Brinegar, FCSI, CFSP Managing Principal

Webb Foodservice Design

Gina Brinegar, as Managing Principal, is focused on the strategic growth and direction of Webb Foodservice Design, as well as its daily operations. Over 20 years with Webb has given Gina the depth of experience and unique insight necessary to provide the seamless process that clients have come to expect. Through her keen oversight of details and processes, Webb has earned a reputation of dependability, efficiency and accuracy, while creating award-winning culinary inspired designs in the commercial foodservice segment.In addition to a strong business management background and education in marketing, Gina draws from over 10 years of visual merchandising experience to support her understanding and ability to communicate the importance of the connection between an inviting culinary environment and increased sales. Gina understands not only how clients do business, but is directly involved with overseeing in-house production and the cost estimating team, aligning the strengths of Webb Foodservice Design with the clients’ goals.Gina’s strength is in her ability to create and develop sustainable, positive relationships, both in-house and out-of-house. In addition to attracting, maintaining, and developing a diverse mix of talented individuals, Gina thrives on creating a seamless experience through respect, clear communication and transparency.

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Andy Chlebana, CMPC

Pastry Chef

Growing up in Oak Forest, Illinois, Andy Chlebana CMPC didn’t really know what he wanted to do after graduation. During his third semester at Joliet Junior College, Chlebana took an advanced baking and pastry class and realized he found his calling. After graduating, he obtained a certificate in baking and pastry at the Culinary Institute of America (CIA), in Hyde Park, New York. He went on to earn his bachelor of science degree in hospitality management from the University of Phoenix.During his career, he has won numerous awards and competitions including the 2008 American Culinary Federation (ACF) National Pastry Chef of the Year, first place for sugar fashion in the 2011 Food Network Challenge, best overall in the 2011 Pastry Live National Showpiece Championship, fourth place at the 2013 Coupe du Monde de la Pâtisserie (Team Captain) as well as named one of Dessert Professional’s Top Ten Pastry Chefs for 2013, finalist in the Food Network’s Best Baker in American for 2017, and in 2018 he won the silver medal at the ACF’s Team USA Culinary World Cup. Chef Andy has spent almoat 20 years working as a pastry chef/instructor at his alma mater – Joliet Junior College, and  has also written a pastry arts textbook, “The Advanced Art of Baking & Pastry,” published by Wiley. The 498-page book covers a broad range of topics encompassing items produced in the bakeshop, including bread, viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for baking and pastry students, professionals, and those who want to further their knowledge about baking and pastry. 

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Dominique Crenn

Chef and Owner of Atelier Crenn & Bar Crenn

Dominique Crenn is the co-owner and chef of Atelier Crenn in San Francisco. In 2018, Crenn became the first female chef in the US to receive three Michelin Stars. She has long drawn inspiration from her childhood and personal journey to craft the narrative of her flagship restaurant and her menus continuously evolve along with her. Today, Atelier Crenn tells the story of California, the place Dominique now considers home. The state’s rich bounty, from plants to seafood, form a base for creation— sourcing most produce from Crenn’s own Bleu Belle Farm in Sonoma. Crenn also owns Bar Crenn, modeled after a Japanese listening bar that serves playfully luxurious food, curated cocktails and sustainable spirits. In the summer of 2023, Crenn plans to open her first Paris restaurant: Golden Poppy, and her return to France is highly anticipated. She continues to be recognized for her constant presence in the international culinary community, promoting innovation, sustainability, and equality through her restaurant ideals and participation with various panels and summits.

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Chris Cwierz MBA

Pastry Chef

Chef Chris Cwierz MBA knew from an early age that he was destined to play with food. After high school he attended college at Westmoreland County Community College in Youngwood, Pennsylvania, where he earned a degree in Baking and Pastry Arts in 1999. During his studies, Chef Cwierz had the opportunity to take a class in Sugar, Chocolate and Pastillage with world-renowned Chef Ewald Notter. It was then he realized his true passion for pastry really began pushing the envelope with lavish showpieces, special event cakes, and sumptuous desserts. His approach began with simple ingredients; building interesting combinations with familiar flavors, and defying gravity with works of confectionary art. Chef Cwierz accepted a position working with Chef Ewald Notter as a Baking and Pastry Instructor and Director of Student Services. Chef Cwierz has worked at some of Arizona’s premiere resort properties, including Lon’s at the Hermosa Inn, The Wigwam Golf Resort and Spa, Sheraton Grand Phoenix, and JW Desert Ridge Resort and Spa. Chef Cwierz holds a Bachelor of Science in Hospitality Business, understanding how important not only the art of pastry is, but the business practices best suited for each establishment. Chef Cwierz was a baking and pastry instructor with the Art Institute of Phoenix and with Maricopa County Community Colleges. He has always enjoyed working with students, sharing his knowledge, and guiding them on their edible journey. Chef Cwierz represented the United States regional team at the International Culinary Olympics in Erfurt, Germany. The team competed against 62 countries, and received a bronze medal and is now ranked within the top 20 teams in the world. Chef Cwierz competed in the American Culinary Federation Western Regional Pastry Chef of the year, where he took the 2014 title. Chef Cwierz was inducted into the center for culinary arts and hospitality programs at Westmoreland County Community College in November 2014.

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Sharon Daniel, MSOT, CRS

CHOW Representative

Initially trained and working in the Mental Health/Recovery field as an Occupational Therapist, I married a chef in 1984 and owned and ran a small country restaurant with him for 32 years.  The Fork at Twin Lakes (initially Le Gorille) was a fine dining restaurant on a rural country road in northeastern Pennsylvania.  We raised our two sons working at the restaurant, cooked at the James Beard House and survived through a cancer diagnosis, two new hips, two new knees, a name change and several new and different concepts of food and the restaurant. After closing in 2018, I started my own small food business - Forkin’ Good Nuts - based on a bar snack we created for the restaurant, worked at various restaurants in the area baking, bartending, and managing, and eventually went back to school to become a Certified Recovery Specialist. In addition to my nut business, I also work with CHOW (Culinary Hospitality Outreach Wellness) and with a local non-profit counseling incarcerated individuals with drug and alcohol disorders to prepare them for reentry into the community. Joining CHOW in 2021 has allowed me to bring my experiences in hospitality, mental health, and recovery together to help others and create a healthier industry.

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Matthew Dolan

Executive Chef-Partner | Bourdolan Restaurants, LLC

Matthew Dolan has been passionately developing his culinary talents since he was fourteen years old.  He received his formal training at the Culinary Institute of America in Hyde Park, New York and credits his work alongside professionals who honored the craft – including many “salty old European chefs” that ran well-organized and disciplined kitchens – as providing him with the fundamentals he needed to excel. His journey has taken him from the highly acclaimed Café des Artistes in Manhattan to Emeril’s Restaurant in New Orleans, and then finally finding a home in San Francisco. From New Orleans, New York City, Nantucket Island, and Helsinki, Finland, he has strived to improve his technique while being exposed to a variety of restaurant environments.  Dolan became part of the San Francisco dining scene with a successful run as executive chef at Garibaldi’s on Presidio.  At Twenty Five Lusk, Dolan realized his dream of building his own kitchen, where he continues to deliver inspired cuisine that demonstrates his passion and commitment to excellence.  He is a member of the United States State Department Chef Corps, has been featured at the prestigious James Beard House on two occasions, earned a coveted Michelin Star, and continues to make numerous television and radio appearances here in the San Francisco Bay Area. Realizing his responsibility to the community, Dolan also supports Project Open Hand, the No Kid Hungry campaign, Make-a-Wish Foundation, Kristi Yamaguchi’s Always Dream Foundation, The American Heart Association, The American Cancer Society amongst many other local charities.He published his first cookbook “Simply Fish” in 2017. “I am a cook, my focus is creating the best possible guest experience through our teamwork, determination, and excitement for what we are cooking and serving.”

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Pete Eshelman

Chairman of World Wagyu Council

Pete’s 40+ year business career spans professional sports, sports & entertainment insurance, the culinary industry, and farming specializing in Wagyu. Upon graduation from Williams College in 1976, Pete was drafted by the New York Yankees, and went on to work in the Yankee Front Office for the legendary Yankees owner George Steinbrenner, an exciting time in 1977 as the Yankees won the World Series. Pete took Steinbrenner’s idea to ensure multi-year guaranteed player contracts and turned that idea into a 35 year insurance career where he founded two sports insurance companies which were later sold to publicly traded companies. In 1996, Pete and his wife Alice, established a private dining facility to confidentially entertain their sports/entertainment clients. In 2000, this private facility was opened to the public as Joseph Decuis, a gourmet dining restaurant. Shortly thereafter, Wagyu was featured on the menu and became a sensational hit. On a journey to learn about Wagyu, Pete travelled to Wagyu farms in America and ultimately to Japan. He established a Wagyu herd on his farm as a vertically integrated operation solely for the purpose of offering its own farm raised Wagyu on their restaurant menu. Pete has been very committed to the Wagyu industry with the perspective of both a producer and a restaurateur. He has been a member of the American Wagyu Association since 2007 and is a member of the Australian Wagyu Association. He served as President of the American Wagyu Association in 2019 and 2020. He is an active speaker and writer promoting the Wagyu breed. Upon retiring as President of the American Wagyu Association, he was elected as Chairman and CEO of the World Wagyu Council. Pete is very passionate about the enormous potential for Wagyu. He truly believes Wagyu is a revolutionary breed that will dramatically improve the quality equation of beef worldwide. His favorite saying is “There is no limit to the good a man can do if he doesn’t care who gets the credit.”

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Gustavo Estrada

General Manager at Finca La Josefina- Costa Rica

Beyond an individual, Gustavo represents a confluence of dedication and experience over several lifetimes, which has uniquely conspired to produce Finca La Josefina’s world class wagyu. A third-generation rancher (now mentoring the fourth!), Gustavo was infused with the love for animal husbandry by his father and grandfather. After anchoring his passion for ranching with a degree from Texas A&M, he committed to a lifetime of education and best practice implementation as pillars for all his business endeavors. A rich fusion of Spanish and Costa Rican heritage helped fuel his curiosity for the higher gastronomic experience and allowed him to understand that quality and consistency are key to delivering the best wagyu to those who may take it to the height of culinary excellence and thus collaborate with the top brands in hospitality.

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John Folse, CEC, AAC, HOF, HBOT

Past ACF President

Chef John Folse CEC, AAC, HOF, HBOT was born in St. James Parish in 1946, and learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, he set out to market his restaurant by taking “a taste of Louisiana” worldwide. He introduced Louisiana’s indigenous cuisine to Japan in 1985, Beijing in 1986 and Hong Kong and Paris in 1987. In 1988, Folse made international headlines with the opening of “Lafitte’s Landing East” in Moscow during the Presidential Summit between Ronald Reagan and Mikhail Gorbachev. In 1989, Folse was the first non-Italian chef to create the Vatican State Dinner in Rome. Promotional restaurants also included London in 1991 and 1993, Bogota in 1991, Taipei in 1992 and 1994 and Seoul in 1994. In 1988, the Sales and Marketing Executives of Greater Baton Rouge named Folse “Marketer of the Year” and the Louisiana Legislature gave him the title of “Louisiana’s Culinary Ambassador to the World.”The international success of Folse’s cornerstone property, Lafitte’s Landing Restaurant, spawned the incorporation of several other Chef John Folse & Company properties. White Oak Plantation in 1986 established Folse’s catering and events management division. Chef John Folse & Company Publishing, since 1989, has produced ten cookbooks in his Cajun and Creole series, plus a novel, two children’s books and a religious memoir by other authors. His recently released Can You Dig It vegetable cookbook won the Benny award for Best Cookbook, the highest honor in the 2015 Premier Print Awards. “A Taste of Louisiana” is Folse’s international television series produced by Louisiana Public Broadcasting since 1990. Chef John Folse & Company Manufacturing, since 1991, is one of the few chef-owned food manufacturing companies in America producing custom-manufactured foods for restaurants as well as retail and foodservice industries. In January 2005 a new USDA manufacturing plant opened in Donaldsonville, and in 2007 growing demands pushed the plant to expand. In 2008, Folse cut the ribbon of his expanded 68,000 square-foot food manufacturing plant.The Chef John Folse Culinary Institute at Nicholls State University (NSU) in Thibodaux, La., opened in October 1994 and is devoted to the preservation of Louisiana’s rich culinary and cultural heritage. In August 2015, the new culinary arts building was dedicated.In August 1996, Folse began broadcasting his radio cooking talk show, “Stirrin’ It Up.” In 2001, “Stirrin’ It Up” expanded to a television cooking segment during the 5 p.m. newscast on WAFB-TV Channel 9 in Baton Rouge, La. In 2016, WVUE-TV FOX 8 in New Orleans started airing “Stirrin’ It Up” cooking segments during the morning show.The bakery division was launched in 1996 to create specialty desserts, pastries and savories. In October 1998, a fire destroyed the 200-year-old Viala Plantation, which housed Lafitte’s Landing Restaurant, and in May 1999 Folse opened his former Donaldsonville home as Lafitte’s Landing Restaurant at Bittersweet Plantation offering fine dining and bed and breakfast accommodations. In the year 2000, Folse incorporated Digi-Tek Productions, a full service digital recording studio.Folse has received numerous national and international accolades. In 1987, the Louisiana Restaurant Association (LRA) named him “Louisiana Restaurateur of the Year.” In 1989, Nation’s Restaurant News inducted Lafitte’s Landing Restaurant into its “Fine Dining Hall of Fame.” In 1990, American Culinary Federation (ACF) named Folse the “National Chef of the Year.” In 1992, Johnson & Wales University in Providence, R.I., recognized Folse with an Honorary Doctorate of Culinary Arts, as did Baltimore International Culinary College in 1995. In 1994, he assumed the role of national president of the American Culinary Federation, the largest organization of professional chefs in America. In 1995, Folse was one of 50 people recognized in Nation’s Restaurant News’ “Profiles of Power.” In 1996, Lafitte’s Landing Restaurant received the Award of Excellence from Distinguished Restaurants of North America. (Folse served two terms as DiRōNA Chairman.) In 1998, Chef John Folse & Company Manufacturing received TGI Friday’s Inc. Procurement Product Development Award for assisting in the development of Friday’s Jack Daniels© Glaze; in 2011 and 2016, Folse received their “Food Vendor of the Year” Award; and in 2012, he received TGI Fridays Purposeful Innovation Award. In 1998, Food Arts magazine awarded Folse the “Silver Spoon Award” for his sterling performance and contributions to the food service industry. In 1999, the Research Chefs Association (RCA) named Chef John Folse & Company “Pioneers in Culinology” because of the efforts of Folse and his culinary research team. In 2001, Folse was elected to RCA’s Board of Directors and served as RCA president from 2005-2007. In 2006, Folse was inducted into National Restaurant Association Educational Foundation’s College of Diplomates. He was appointed by the Governor as the Marketing Specialist for the Louisiana Seafood Promotion & Marketing Board in 2008, and also served as the Chairman in 2013.In November 1999, the Acadiana Chapter of American Culinary Federation inducted Folse into the Louisiana Chef’s Hall of Fame for his lifetime contributions to the promotion of Louisiana cuisine. Additionally, Folse received the Antonin Carême Medal in November 2000 and has served on the National Dairy Council Chef’s Advisory Panel. In 2007, Folse served as the American Judge for the Bocuse d’Or World Cuisine Contest in Lyon, France. In October 2008, Folse was awarded the Louisiana Governor’s Cultural Economic Development Arts Award and Southern Foodways Alliance Lifetime Achievement Award. In August 2011, Folse was honored with the Grace “Mama” Marino Lifetime Achievement Award by Baton Rouge Epicurean Society and in December he received an Honorary Doctorate of Commerce from NSU.In August 2010, Folse announced his partnership with Chef Rick Tramonto and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC. Their first joint venture, Restaurant R’evolution, opened in June 2012 at 777 Bienville St. at the Royal Sonesta Hotel in New Orleans. In November 2014 Folse and Tramonto opened their second joint venture, Seafood R’evolution, in Ridgeland, MS, a bedroom community of the metro Jackson area. Seafood R’evolution’s menu pays homage to Mississippi’s heritage, focusing on the freshness and flavors of the Gulf Coast region. In just one short year, Seafood R’evolution has already made quite a splash! Executive Chef Payton Warren was recently named “Best New Chef” in the Jackson Free Press “Best of Jackson 2016” awards. Seafood R’evolution was also included as a “Best of Jackson 2016” finalist in the following categories: “Best Brunch;” “Best New Restaurant;” “Best Seafood;” “Best Gumbo;” and “Best Wait Person” (Josh Rushing). It also earned the “Best Seafood Restaurant” title in the Clarion Ledger’s “Mississippi’s Official People’s Choice Awards 2015.” In addition to multiple OpenTable “Diner’s Choice Award” honors, Mississippi Magazine’s “Best of Mississippi” also awarded it “Best Seafood,” and a spot on the “M List” for “Best New Restaurant.”In August 2012, Folse was honored to represent Louisiana and the Gulf Coast with BP’s Spirit of the Gulf campaign at the London Olympics. He led a group of eight Gulf region chefs who prepared and served seafood dishes to guests at USA House in an effort to promote Gulf Seafood worldwide. In spring 2013 Folse received the Lifetime Achievement Award from Research Chefs Association. In March 2014, Folse received St. Joseph Cathedral Community Award given by Bishop Robert Muench, Bishop of the Diocese of Baton Rouge. In August 2015, LRA honored him with the Hall of Fame award. In July 2017 Folse was inducted into the American Academy of Chefs (AAC) Culinary Hall of Fame, the highest honor AAC can bestow upon any individual. He also received the Châine de Rôtisseurs Academie Brillat-Savarin Medal at the same time. Currently, he serves on the Sister Dulce Foundation Board of Trustees.Almost forty years of culinary excellence later, Folse is still adding ingredients to the corporate gumbo he calls Chef John Folse & Company, which is as diverse as the Louisiana landscape, and he would not want it any other way.

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Rob Gebhardt

Immediate Past President | Society for Hospitality and Food Service Management (SHFM)

Robert Gebhardt Vice President | Global Workplace Experience Current Responsibilities Rob is currently the Global Director of Experience Services at JLL and a member of the JLL Work Dynamics team. He leads a talented group of industry professionals providing operational support and delivery of integrated Workplace Hospitality programs designed to attract and retain top talent while driving client workforce productivity through stronger employee engagement. Experience With more than 30 years of hospitality experience in both the private and public sector Rob has spent his career work in restaurants and country clubs, healthcare and B&I, and more recently in the Integrated Facility Management (IFM) space. Throughout this time his focus has been on delivering customer and employee centric programs and services. His culinary journey began as a teenager when he started working in various food service establishments (catering, bakery, retail) and studying at a Vocational and Technical high school. With the support and encouragement of great mentors Rob continued to pursue his passion for the hospitality industry through formal training and professional development. In addition to his culinary studies at the CIA, Rob also has a degree in Hospitality Management from Sullivan University, and for more than a decade has been focusing his attention on corporate hospitality services and workplace programs. Specific area of expertise includes food and amenity offerings, conference, audio visual and event planning, as well as environmental, sustainability and well-being efforts. Rob is the Immediate Past President of the Society for Hospitality and Foodservice Management (SHFM). A past ACF member and 3 term chapter president of the Professional Chefs Guild of Central NJ. He was recently recognized with an honorary Doctorate of Foodservice from NAFEM and is CHP certified through the Institute of Tourism and Hospitality Professionals. Outside of work Rob remains active in community activities and applies his wealth of hospitality and leadership experience to several initiatives, including work with educational programs, non-profit food organization, and Global hunger relief efforts. Contact Robert Gebhardt, CHP, DFS Vice President | Global Director - Experince Services Mobile Number: 908-391-2362 robert.gebhardt@am.jll.com 

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Kazim Guler

Kazim Gurel has 35+ years of experience in the food industry, and is a Board Member of the Aegean Exporters Association, as well as a board member on Sustainable Spices Initiative, and proudly served as the first ever non-American President of the American Spice Trade Association. Kazim was educated in the UK, and has a degree in Economics and an International MBA from the University of Geneva. He has taken Kutas, a traditional Turkish exporter of Herbs and Spices and grown it into a multinational food company - now the largest processor of Herbs in the World. Kazim has pioneered a unique process for the sterilization of Herbs in Safe Spice a Kutas company and led the group in the area of Sustainable, Fully Traceable Agriculture. 

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Michael Gulotta

Chef-Owner | Mopho and Maypop

Michael Gulotta is chef-owner at Mopho and Maypop. Born and raised in New Orleans, Michael began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening. He was named chef de cuisine in 2007 and led the award-winning kitchen for six years, while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. Located in New Orleans’ Mid City, MOPHO strives to be a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry. In its first year MOPHO was nominated for America’s Best New Restaurant by Bon Appétit magazine and named Restaurant of the Year by New Orleans Magazine. In 2016 Michael was named one of Top 30 Chefs to Watch in the nation by Plate Magazine, A New Orleans Rising Star by Starchefs, a Best New Chef by Food & Wine magazine, and Chef of the Year by New Orleans Magazine. In 2017, his team opened its second full-service restaurant, Maypop, in the Central Business District of New Orleans. Maypop was named a Top 5 Best New Restaurant by The Times Picayune, A Best New Restaurant by New Orleans Magazine, a New Orleans Top 20 Restaurants by Condé Nast Traveler, and a New Orleans’ Top Ten Restaurants for 2019, by Brett Anderson. Michael has also been a semifinalist for The James Beard Awards Best Chef South for the past four years. Most recently, his team opened a second MOPHO location in the new Louis Armstrong New Orleans International Airport. (New Orleans, LA

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CS1 Danielle Hughes

Petty Officer | United States Coast Guard

CS1 Danielle Hughes was born in Delaware County, Pennsylvania.  She enlisted in the United States Coast Guard 10 years ago; she then spent her first 7 years of enlistment underway on multiple cutters in South Florida. CS1’s first land tour would be 3 years at the Commandants Flag Mess in Washington, D.C. Currently she is the Enlisted Aide to the Chairman of the Joint Chiefs of Staff. Culinary has always been a passion for CS1; it runs deep in her veins stemming from her large Italian/Irish background. Petty Officer Hughes comes from a service family, her two grandfathers were chefs in the U.S. Army. Present day her three best friends, who are also her brothers are in law enforcement (2 Maryland State Troopers, 1 Chester Municipal.)  In 2020 Petty Officer Hughes and 11 other CG Culinary Specialists were selected to compete for the Coast Guard Culinary Team in the 45th annual JCTE (Joint Culinary Training Exercise) in Ft Lee, VA. For the first time in 14 years of competing, the U.S. Coast Guard took home the distinguished title of Armed Forces Culinary Team of the Year. The Coast Guard would make history for a second time that day, CS1 Hughes was awarded Armed Forces Chef of the Year after competing in a 4 hour, 4 course mystery basket challenge. In 2022 CS1 and her team would return and become back to back champions, but she would have a new title to take home, Armed Forces Master Chef of the Year. Petty Officer Hughes is not the only chef in her family to have taken the stage in Ft Lee. Just 35 years prior her uncle, Duanne Scavicchio, US Army, also competed. Winning Master Chef of the Year would bring CS1 to the 2022 ACF National Convention in Las Vegas where she would compete against the top civilian chefs nationwide for Chef of the Year. After receiving a score of a 92 for kitchen and tasting, CS1 would be one of only two recipients in the entire competition to receive a gold medal at nationals, also earning the title of the 2022 American Culinary Federation National Chef of the Year. CS1 is committed to her craft and her service. CS1 Hughes was also selected to and is a current member of the United States Army Culinary Arts Team (USACAT).  Ultimately her goal is to pay it forward to the Coast Guard/Culinary program the way her mentors have considerably invested in her. 

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Barbara Kamp MS, RDN

Program Director | Culinary Medicine Specialist Board

Chef Barbara Kamp, a Registered Dietitian Nutritionist, earned a Masters Degree in Dietetics and Nutrition from Florida International University. Kamp is the Program Director of the Foodservice Professional Series, a division of the Culinary Medicine Board. Since joining the team at CMSB, Kamp has developed the Culinary MedicineProfessional Certification. This 45-credit curriculum,designed specifically for chefs and foodservice professionals, translates the complex science of nutrition into the art of the kitchen.Prior to joining the Culinary Medicine Specialist Board Kamp was an Associate Professor of at Johnson and Wales University, North Miami campus. She taught a variety of culinary lab courses including Applied Culinary Nutrition, The Science of Cooking and Sensory Analysis, Plant Based Cookery, Vegetarian Cuisine, Community Nutrition, and Design Healthy Desserts. Kamp also taughtacademic courses, Introduction to Nutrition, Community Nutrition and Life Cycle Nutrition.Kamp is a Certified Culinary Medicine Specialist through the Goldring Center for Culinary Medicine at Tulane University. She is also certified in Vegetarian Nutrition through Cornell University.Previously, Kamp conducted research at the National Resource Center on Nutrition, Physical Activity and Aging at Florida International University, Miami, FL. She coordinated a national demonstration project of the Steps to Healthier Aging; Eat Better and Move More program. Kamp studied at the California Culinary Academy where she graduated with honors. She has a wide range of experience in the food industry. Kamp worked at the Doral Saturnia International Spa and Resort, where she perfected her skill in the art and science of preparing healthy, low fat, high taste foods. Before entering food service Kamp received her Bachelor of Science in Art from New York University where her fields of emphasis were sculpture and silversmithing. Kamp has lived all over the United States and has a great understanding and appreciation of each regions individual cuisine. She also lived abroad in England, where she continued to study sculpture and in Brazil, where she became fluent in Portuguese.

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Alejandra Kauachi

Executive Chef/CEO | Mexico Lindo Cooking

Chef Alejandra Kauachi is Executive Chef/CEO of “Mexico Lindo Cooking” where she is dedicated to sharing the traditions and flavors of her ancestors with chefs and culinary enthusiasts from across the world. Based in Puerto Morelos, chef studied culinary arts in Mexico City and Spain, and has worked various roles in the foodservice industry; from restaurants, eateries, hotels, catering… but where she really felt complete is in a classroom and sharing with her guests and students. ACF Chef Alejandra is passionate about her country, it's culture, food, fiestas, holidays and celebrations. Her decision to become a chef was a natural decision, that was backed by her two grandmothers who taught her about Mexican traditions and she grew up enjoying the spices, scents and amazing flavors of both Middle Eastern delicacies and exquisite regional Mexican specialties. Chef is passionate about sharing Mexico´s food and traditions and her choice of being a Chef was not really a choice, but as a legacy which she is proud to share to promote appreciation of the Mexican dishes and ingredients she loves.

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Alain Lemaire

Executive Chef | Sensory Delights

Chef Alain Lemaire is an Award Winning chef, the Co-owner and Executive Chef of Sensory Delights, and the owner of the brand "Ou Manje Deja?". Thanks to his Haitian heritage and having spent most of his career in South Florida, Caribbean and Latin flavors play a major role in Chef Lemaire's style of cooking: "fresh, bold and in your face!" as he would say it. Chef Lemaire has participated in and featured as a guest chef in numerous food events and festivals throughout the United States and overseas. Most recent events include Charleston Wine & Food Festival, New York African Restaurant Week, Grace Jamaican Jerk Fest, South Beach Wine & Food Festival,  and much more. He has also participated as a panel speaker for Munaluchi's Coterie Retreat, New York African Restaurant Week, A Week on Haiti, and more.

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Ti Adelaide Martin

Co-Proprietor | The Commander’s Family of Restaurants

Restaurateur, entrepreneur, author and sought-after speaker Ti Adelaide Martin is an outspoken champion for true hospitality in business, for her city and for the many causes she devotes herself to. Most recently Martin helped co-found and is chair of the board of NOCHI, a new 93,000 square-foot culinary and hospitality institute. From co-founder in the 90s of the New Orleans Proud to Call It Home campaign, to driving the force behind the new billion-dollar airport terminal as finance chair and 12-year member of the Aviation board, Martin’s energy appears boundless. “I have many passions, but my truest love is for restaurants. I love restaurants. I love working in them, eating in them, talking about them, reading about them and writing about them,” says Martin. Martin credits her mother Ella Brennan with igniting that passion. A lifelong dream came true when Ti returned the favor by releasing a book with her mother Miss Ella of Commanders Palace: I don’t want a restaurant where a jazz band can’t come marching through. On the heels of the book, Oscar-nominated filmmaker Leslie Iwerks released the documentary, Ella Brennan: Commanding the Table. The film tells the story of the birth of the modern American food movement and captures both women’s philosophies on food, hospitality and business. The film is now available on Apple TV. Co-proprietor of Commander‘s Palace since 1997 with her cousin Lally Brennan, Martin speaks with pride and excitement about the future. “We may hold the keys to Commander’s, but the restaurant really belongs to New Orleans,” she says.  In September 2018, Martin opened Picnic Provisions & Whiskey in Uptown New Orleans with partners Darryl Reginelli of Reginelli’ s Pizzeria and Executive Chef Tory McPhail of Commander’s Palace and SoBou. A modern corner restaurant where you can just drop in or pick up your food to go and even order free delivery, Picnic has quickly become a neighborhood hotspot winning acclaim for its crawfish boil HOT fried chicken sandwich. “At all of our restaurants, we try to live up to what people expect and we want to be even better and to represent what the city is all about -- not just the food but the way of life, the soul, and the spirit that is New Orleans. Most of all we will not stand still; we will always evolve.”

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Anne E. McBride PhD

Dr. Anne McBride is vice president of Programs at the James Beard Foundation. In that capacity, she oversees JBF’s initiatives around industry support, women’s leadership, policy advocacy, sustainability, education, and scholarships. She holds a PhD in food studies from New York University, with research focusing on the changing role of the chef in the 21st century. Previously, Anne was deputy director of the Torribera Mediterranean Center, a joint project of the University of Barcelona and the Culinary Institute of America that offered curricula, conferences, and editorial material at the intersection of health, sustainability, and flavor. She remains a member of its culinary and food studies advisory council, and is also a member of the Menus of Change scientific and technical advisory council and the CIA’s master’s in food systems and sustainability advisory council. As programs director for the CIA’s Strategic Initiatives Group, she was responsible for the acclaimed Worlds of Flavor International Conference and Festival, among other industry leadership programs.Anne is writing a dessert cookbook for Phaidon, is the co-author of seven other books, and regularly covers professional and experimental cooking for academic and consumer audiences, including past contributions to Plate, New Worlder, Bake from Scratch, Roads & Kingdoms, Food Arts, Gastronomica, the Oxford Companion to Sugar and Sweets, Savoring Gotham, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. A native of Switzerland, Anne is the past chair of the James Beard Foundation Leadership Awards and a past board member of the Association for the Study of Food and Society, New York Women’s Culinary Alliance, and Culinary Trust; she is the treasurer of the North Plainfield Library Advisory Council. Anne is a frequent presenter and moderator at academic and professional conferences around the world.boosts#toggleFormOnEscOrEnter" data-boosts-adding-class="boosts--adding" data-boosts-deleting-class="boost--deleting" style="box-sizing: border-box; display: inline-flex; flex-wrap: wrap; max-width: 100%; position: relative; font-size: 0.8em; margin-bottom: 1.25em !important;">boosts#expandForm" aria-label="Add a boost" data-boosts-target="label" style="box-sizing: border-box; -webkit-tap-highlight-color: var(--color-shade); display: flex; max-width: 2em; padding-right: 2em; background: url("/assets/icons/boost-c4a669bb6ec5d5002df80a33fc72e80d86c5fbba6143bd0c4ee18d57aec68579.svg") center center / 80% no-repeat; border-radius: 2em;">

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Stephanie Miezin

Registered Dietitian and Certificed Specialist in Sports Dietetics

Stephanie Miezin is a Registered Dietitian and Certified Specialist in Sports Dietetics with experience in both dietetics and culinary arts. She has a Bachelor's in Culinary Nutrition from Johnson & Wales University and a Master's in Medical Dietetics from Ohio State. Stephanie started out working in both the front and back of house of various restaurants and food service operations. She has worked for the USOPC fueling Team USA athletes by coordinating performance nutrition, recipes and menus at Olympic and Pan American Games and at the Olympic & Paralympic Training Center in Colorado. She has also helped fuel athletes in the Tampa Bay Rays baseball organization, Ohio State University, and international soccer athletes. Stephanie is now the Director of Nutrition at Canyon Ranch, a health and performance-focused resort organization.  Representing ACF Association Partner CPSDA

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Lamar Moore

Chef Lamar Moore was born and raised in the South Side of Chicago. He began showing his love for the culinary arts at the age of eight. Growing up in a large family, Moore learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. His grandmother was extremely influential in his culinary journey. Hailing from Mississippi, she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul. Since catching the culinary bug as a young boy, Moore has dedicated years of blood, sweat and tears to get where he is. He graduated from Le Cordon Bleu in 2003 and decided to head West to San Jose, CA, where he secured a job at McCormick & Schmick’s Seafood Restaurants. After seven years, he returned to Chicago, where he became the sous chef for the Chicago Bears, before moving on to a series of restaurants working as a successful chef and restaurateur. Moore has had the privilege of cooking for Super Bowls, NBA Finals, and even Barack and Michelle Obama on multiple occasions, but he admits his grandmother will always be his first and biggest fan.Moore has appeared on popular culinary competition shows like Bravo TV’s “Welcome to Waverly” and Food Network’s “Chopped.” “Beat Bobby flay and Food Network’s “Vegas Chef Prizefight,” where he earned and won head chef of the all-new $10 million steakhouse, Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. Moore believes food is an opportunity to step back from the world and connect with people on a deeper level and has brought this spirit to the fast-paced world of Las Vegas. While Moore has enjoyed many successes, there is still more he wishes to achieve-- he strives to prove to his family and himself that all his hard work has not gone in vain, and that he can represent both the South and the South Side in the bright lights of Vegas. Now as Executive Chef at Bronzeville Winery, where he brings American and southern influences to Chicago in the near future.Chef Lamar Moore's advice to aspiring chefs: don't stop cooking, feel food from your soul, take care of your team, never ever stop learning, and humble your ego.Chef Lamar Moore was born and raised in the South Side of Chicago. He began showing his love for the culinary arts at the age of eight. Growing up in a large family, Moore learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. His grandmother was extremely influential in his culinary journey. Hailing from Mississippi, she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul. Since catching the culinary bug as a young boy, Moore has dedicated years of blood, sweat and tears to get where he is. He graduated from Le Cordon Bleu in 2003 and decided to head West to San Jose, CA, where he secured a job at McCormick & Schmick’s Seafood Restaurants. After seven years, he returned to Chicago, where he became the sous chef for the Chicago Bears, before moving on to a series of restaurants working as a successful chef and restaurateur. Moore has had the privilege of cooking for Super Bowls, NBA Finals, and even Barack and Michelle Obama on multiple occasions, but he admits his grandmother will always be his first and biggest fan.Moore has appeared on popular culinary competition shows like Bravo TV’s “Welcome to Waverly” and Food Network’s “Chopped.” “Beat Bobby flay and Food Network’s “Vegas Chef Prizefight,” where he earned and won head chef of the all-new $10 million steakhouse, Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. Moore believes food is an opportunity to step back from the world and connect with people on a deeper level and has brought this spirit to the fast-paced world of Las Vegas. While Moore has enjoyed many successes, there is still more he wishes to achieve-- he strives to prove to his family and himself that all his hard work has not gone in vain, and that he can represent both the South and the South Side in the bright lights of Vegas. Now as Executive Chef at Bronzeville Winery, where he brings American and southern influences to Chicago in the near future.Chef Lamar Moore’s advice to aspiring chefs: don’t stop cooking, feel food from your soul, take care of your team, never ever stop learning, and humble your ego.Chef Lamar Moore was born and raised in the South Side of Chicago. He began showing his love for the culinary arts at the age of eight. Growing up in a large family, Moore learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. His grandmother was extremely influential in his culinary journey. Hailing from Mississippi, she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul. Since catching the culinary bug as a young boy, Moore has dedicated years of blood, sweat and tears to get where he is. He graduated from Le Cordon Bleu in 2003 and decided to head West to San Jose, CA, where he secured a job at McCormick & Schmick’s Seafood Restaurants. After seven years, he returned to Chicago, where he became the sous chef for the Chicago Bears, before moving on to a series of restaurants working as a successful chef and restaurateur. Moore has had the privilege of cooking for Super Bowls, NBA Finals, and even Barack and Michelle Obama on multiple occasions, but he admits his grandmother will always be his first and biggest fan.Moore has appeared on popular culinary competition shows like Bravo TV’s “Welcome to Waverly” and Food Network’s “Chopped.” “Beat Bobby flay and Food Network’s “Vegas Chef Prizefight,” where he earned and won head chef of the all-new $10 million steakhouse, Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. Moore believes food is an opportunity to step back from the world and connect with people on a deeper level and has brought this spirit to the fast-paced world of Las Vegas. While Moore has enjoyed many successes, there is still more he wishes to achieve-- he strives to prove to his family and himself that all his hard work has not gone in vain, and that he can represent both the South and the South Side in the bright lights of Vegas. Now as Executive Chef at Bronzeville Winery, where he brings American and southern influences to Chicago in the near future.Chef Lamar Moore’s advice to aspiring chefs: don’t stop cooking, feel food from your soul, take care of your team, never ever stop learning, and humble your ego.Chef Lamar Moore was born and raised in the South Side of Chicago. He began showing his love for the culinary arts at the age of eight. Growing up in a large family, Moore learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. His grandmother was extremely influential in his culinary journey. Hailing from Mississippi, she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul. Since catching the culinary bug as a young boy, Moore has dedicated years of blood, sweat and tears to get where he is. He graduated from Le Cordon Bleu in 2003 and decided to head West to San Jose, CA, where he secured a job at McCormick & Schmick’s Seafood Restaurants. After seven years, he returned to Chicago, where he became the sous chef for the Chicago Bears, before moving on to a series of restaurants working as a successful chef and restaurateur. Moore has had the privilege of cooking for Super Bowls, NBA Finals, and even Barack and Michelle Obama on multiple occasions, but he admits his grandmother will always be his first and biggest fan.Moore has appeared on popular culinary competition shows like Bravo TV’s “Welcome to Waverly” and Food Network’s “Chopped.” “Beat Bobby flay and Food Network’s “Vegas Chef Prizefight,” where he earned and won head chef of the all-new $10 million steakhouse, Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. Moore believes food is an opportunity to step back from the world and connect with people on a deeper level and has brought this spirit to the fast-paced world of Las Vegas. While Moore has enjoyed many successes, there is still more he wishes to achieve-- he strives to prove to his family and himself that all his hard work has not gone in vain, and that he can represent both the South and the South Side in the bright lights of Vegas. Now as Executive Chef at Bronzeville Winery, where he brings American and southern influences to Chicago in the near future.Chef Lamar Moore’s advice to aspiring chefs: don’t stop cooking, feel food from your soul, take care of your team, never ever stop learning, and humble your ego.

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Hari Pulapaka PhD, CEC

Associate Professor of Mathematics | Stetson University

Hari Pulapaka is a full-time, tenured Associate Professor of Mathematics in his twenty-second year at Stetson University. After completing a Ph.D. in Mathematics at the University of Florida in 1995, a professional midlife crisis led to a fast-paced, top-of-the-class graduation from classical culinary school in 2004. Hari, a four-time James Beard Best Chef semifinalist has cooked at the historic James Beard House on many occasions, and was recognized as a GRIST 50 fixer for his work in the area of food waste reduction. Hari is a Worldchefs Certified Master Chef and a Certified Executive Chef of the American Culinary Federation. Hari serves as strategic advisor for Postelsia, is a member of the Chief Sustainability Officer Group of Food Tank, is a Chef/Partner for Enroot Organics, PBC, and has published multiple books - his latest, co-authored with his wife, Dr. Jenneffer Pulapaka is due to be released on November 29th, 2022 by Hatherleigh Press and distributed by Penguin Random House.

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Juan Alfonso Ramos

Fort Worth Meat Packers, CEO

Juan Alfonso Ramos is the CEO of Fort Worth Meat Packers, a USDA meat packer providing custom processing services and a meat purveyor of beef, bison, wild boar, pork, lamb, and goat in Fort Worth, TX.  He serves as the packer's principal manager, overseeing all operations, sales, business development, financial and legal. Juan is a sixth-generation cattleman, having grown up on the family ranch in New Mexico, which he helps manage. He is also a Texas licensed attorney, having practiced corporate law prior to vertically integrating the family business from ranch to fork with the inception of the meat packer.

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Chris Ray

CHOW Representative

Starting in the service industry at age 14, Chris has been a dishwasher, prep and line cook, sous chef, server, bartender, server, and owner. From a pizza shop in a whiskey town in southern Indiana, to the coastline of NH,  a bar on Lake Tahoe, to the city center of Cincinnati, and now the northern Rockies in Steamboat Springs, CO, Chris has seen many working landscapes. The successes and pitfalls of this life led Chris to a life of long term recovery from substance use disorder over 4 years ago, after almost three decades of active addiction. Getting back to the industry after finding recovery, Chris saw an opportunity with CHOW to spread the word of self care, mental health, and well being while thriving both at work and at home. Working as a Peer Specialist for The Health Partnership and founder of the Recover Community Organization,SoBoat Steamboat, Chris focuses on whole health for all. Battling the moniker of a  "Drinking town with a Skiing problem." Chris still serves tables at a local restaurant and has helped spread the benefits of breaking down stigma within the service industry and beyond. 

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Christopher Ridenhour

Wizard of Workplace Culture

For the last 20 years, Christopher has served as the Chief Learning Officer for several Healthcare management organizations. His areas of expertise includes World Class Hospitality, Elevated Employee Retention, and Diversity Equity and Inclusion. During this same time, Christopher has traveled extensively across North America and Canada keynoting at hundreds of events and has been the featured speaker for the Association for Healthcare Foodservice (AHF) and the Association of Nutrition and Food Service Professionals. As a card-carrying Shenanigan Enthusiast, you can expect a mix of theatrics, storytelling, and authentic belly laughs to highlight researched-based, outcome-driven organizational best practices. Strap in!

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Stefan Riemer

Pastry Culinary Director | Walt Disney World Resort

Chef Stefan Riemer is the Pastry Culinary Director for the F&B Line of Business at Walt Disney World® Resort. Riemer started his Disney career in 1999 and after leading the pastry kitchens at both Disney’s Yacht and Beach Club Resorts and Disney’s BoardWalk Resort and Inn, he joined the Culinary Development team. In his current role, Riemer blends classic recipes, health and wellness, current trends and modern techniques to create, develop and implement pastry menus and new pastry brands such as Amorette’s Patisserie and The Ganachery at Disney Springs. He grew up in Berlin, Germany, where his father owned a gelato business. Encouraged by his family, he started a pastry apprenticeship at age 16. “I was classically trained in Europe and I’m always respectful of the ingredients and always keep the pastry fundamentals in mind,” he says. Riemer became a certified master pastry chef in 1993 and worked as a pâtissier (pastry chef), chocolatier and confectioner in bakeries, hotels, restaurants and entertainment companies including Germany, Switzerland, Indonesia, India and the United States. Riemer was named a Top Ten Pastry chef In North America by Dessert Professional (2017) and most recently recipient of the Walt Disney Legacy Award, an award selected by leaders and peers who consistently “dream, create and inspire” the business objectives and goals of Walt Disney Parks and Resorts. 

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Sebastien Salomon

Freelance Chef | Kuisine Katers

Born and raised in Port-Au-Prince, Haiti, Chef Sebastien Salomon’s grandmother introduced him to cooking at a young age. Sebastian graduated from the Art Institute of Philadelphia in 2011 with a degree in Culinary Arts. After graduation, his career skyrocketed to include positions such as head chef at the White House, and resident chef for the Embassy of Haiti in Washington, D.C. He recently worked as a sous chef at Gravitas DC (1 Michelin star) and competed on The Food Network. Sebastien aspires to own the very first 3 Michelin Star restaurant that highlights the historic influence of Haitian culture and cuisine around the world.

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Leah Sarris, MBA, RDN, LDN

Educator, Chef, and Dietitian

Leah Sarris is an educator, chef and dietitian with over 15 years experience in innovative industry training, strategic planning and program implementation. Her wide-ranging professional experience spans from foodservice to agriculture, education, administration, and community engagement. In her current role as Director of Culinary Marketing & Education at Wild Hive (wildhive.com), Leah brings a unique combination of culinary education, culinary medicine, and business acumen to develop and implement innovative educational experiences that showcase clients’ products to a diverse range of stakeholders. Leah is particularly excited to provide professionals and community members alike the opportunity to learn how to create and eat great food that just happens to be good for them. Prior to Wild Hive, Leah helped pioneer the culinary medicine movement by developing and implementing the United States’ premier interdisciplinary culinary medicine program at Tulane University, which is now being utilized by over 50 medical schools across the country. She also served as the executive director for the nonprofit New Orleans Culinary & Hospitality Institute, navigating the business through its startup and the pandemic. Leah has been an educator and innovator throughout most of her career, and other past roles included improving food within K-12 schools through training and advocacy, teaching Culinary Nutrition at Johnson & Wales University, farming, product development and foodservice consulting. Leah has a Bachelor of Science in Culinary Nutrition from Johnson & Wales University and a Master of Business Administration from Tulane University. Leah was honored as a Top Female Achiever by New Orleans Magazine in 2018, awarded Gambit’s 40 Under 40 in 2014, and presented with a Best Chefs Louisiana designation from American Culinary Federation New Orleans in 2017. She currently serves on the Culinary Medicine Specialist Board and is a board member of SPROUT NOLA.

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Drew Sayes, CMC

Culinary Arts Instructor | Schoolcraft College

Chef Drew Sayes is currently a full time Culinary Arts Instructor at Schoolcraft College in Livonia, Mich. Schoolcraft Culinary is nationally recognized for its commitment to hands-on education, promotion of student development, and is supported by a team of dedicated and distinguished professional leaders. In January 2017, Chef Sayes was appointed executive chef of Walnut Creek Country Club in South Lyon, Mich.  As the Club’s executive chef, Sayes was responsible for conception and execution of the fine dining outlet, Fireside Grill and the casual dining outlet, The Creek Pub.  In addition to overseeing the restaurant dining at Walnut Creek, he also oversaw the banquet/catering operation and poolside dining. Prior to Walnut Creek, he was executive chef at the four-star four diamond property, Townsend Hotel in Birmingham, Mich. Before joining The Townsend Hotel, he was executive chef at the prestigious Atlanta Athletic Club in Johns Creek, Ga., as well as the Ritz Carlton Hotel Company. During his tenure with Ritz Carlton, Sayes served at various property locations throughout the U.S., including Dearborn, Mich., Marina del Rey, Calif., New Orleans, La. and Buckhead, Ga. A native of the metro Detroit area, Chef Sayes received his formal training at the Culinary Studies Institute located at Oakland Community College in Farmington Hills, Mich., and further honed his skills through cooking competitions and time working for some of the area’s top chefs.  In March 2015, Sayes was named 2015 American Culinary Federation Central Region Chef of the Year.  In October 2022, Chef Sayes became a Certified Master Chef through the American Culinary Federation after successfully completing the eight day exam. Sayes, who has had the privilege of working for some of the luxury dining industry’s best American chefs in classic food cities like Los Angeles, Chicago, New Orleans, and Atlanta, brings a focus on local, sustainable, fresh, quality, and most importantly, approachable foods. “Fine dining doesn’t have to mean pretentious dining”, Chef Sayes takes pride in serving his guests only the finest quality products from his kitchen.  He is an avid supporter of local farms and supporting sustainable practices.  He focuses on regional cuisine rooted in French technique with approachable, unpretentious flavors.   His approach to cuisine is “sophisticated, not complicated”.

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Michael Scott CEC, AAC, FWMCS

Corporate Chef and Sales

Michael grew up in California and started his culinary career at the age of 13 at a local restaurant where he assisted the kitchen. He quickly moved up the ranks at Sausalito restaurants, including Zack’s Flynn Landing, Houlihan’s, and The Charthouse. His first big break was at Sushi Gen Japanese Restaurant, where he trained under Master Chef Shoji Yan in Tokyo. After returning to the states, Michael spent the next ten years working at California restaurants, hotels, and country clubs; working his way up to General Manager, Managing Partner and Executive Chef of Los Robles Restaurant in Santa Rosa. In 1997, Michael moved to Texas and became the Executive Chef at Lakewood Country Club in Dallas. By 2004, he started as the Corporate Chef at Yama Beef where he trained chefs and sold Kobe beef. In 2004, he opened the Beverly’s Restaurant in Athens, Texas. A year later, he became the Executive Chef at Northwood Country Club in Dallas, Texas. In October of 2015, Chef Scott became the Executive Chef and Sales Manager for Rosewood Ranches Wagyu Beef in Dallas, Texas. Over the years, Chef has hosted a wide array of food festivals and nonprofit events in the Dallas area. He is an Award-Winning World Master Chef and is an active member of the American Academy of Chefs Honor Society. Chef Michael is entertaining, attentive, friendly, and the perfect host. He enjoys teaching young culinarians and sharing his experiences in the food industry. His passion for food has enabled him to travel worldwide- cooking, competing, and continually learning his craft.

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Marshall Shafkowitz, CEC

Executive Director | Brightwater

Marshall Shafkowitz Executive Director – Brightwater: A Center for the Study of Food With over 20 years of professional experience in culinary education, including K-12 and higher education arenas, and 27 years of restaurant and hospitality industry experience in the U.S. and Europe, Brightwater Executive Director Chef Marshall Shafkowitz has built a career out of his love for food and a passion to share his knowledge. Prior to beginning his role as Brightwater’s Executive Director in 2019, Shafkowitz held the position of Executive Dean at Washburne Culinary and Hospitality Institute at the City Colleges of Chicago. He was the ninth chef in the school’s history to hold such a title. Shafkowitz also held various positions at Le Cordon Bleu Schools North America. Positions included Director of Academic Operations, where he managed the development of curriculum and instruction for 14 campuses, as well as the Executive Chef to the Vice President of Academic Affairs and Student Services for Le Cordon Bleu Chicago. Shafkowitz earned a Masters of Arts in Teaching at Alan Shawn Feinstein School of Teaching and a Bachelor of Science in Culinary from Johnson & Wales University. Shafkowitz currently holds a position on the SkillsUSA Culinary Arts Technical Committee/ World SkillsUSA Advisor and is a member of several industry organizations. He was named the American Culinary Federation Chicago Chapter Chef Educator of the Year for 2016.

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Elle Simone Scott

Chef/TV Personality/Industry Advocate

Since 2016 Elle has been a cast member of America’s Test Kitchen, the highest-rated cooking show on public television. She is also the host of The Walk-In, an upcoming podcast featuring in-depth, authentic conversations with a cross-section of culinary visionaries. In addition to serving as an executive editor at America’s Test Kitchen, Elle is the Inclusion Leader that guides the company’s Diversity Council within its mission to promote a culture of inclusion with a specific focus on recruiting, mentorship, representation, equity, and retention at America’s Test Kitchen.As one of the most visible black women on food television, Elle has used her platform to advocate and open doors for others. She has lobbied for the protection of the Supplemental Nutrition Assistance Program (SNAP) benefits and is a staunch advocate for ovarian cancer research. She serves on the boards of Women Chefs & Restaurateurs, NECAT, Women In Hospitality United, and the Ovarian Cancer Research Alliance. Elle is the founder of SheChef, Inc., a professional networking organization and social enterprise, where she provides mentoring to women chefs of color in the Food, Beverage & Hospitality spaces.With her creative eye for telling a story with food and her unique contribution to the dialogue surrounding women and minorities in business, Elle has traveled the country advocating for social justice and participating in high-profile panels. Elle has contributed to Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew, and Bravo’s Chef Roble and Co. Elle has been featured in stories in the Boston Globe, Forbes, Food & Wine, Black Enterprise, Essence, Eater, the Tom Joyner Morning Show, and National Public Radio.

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Amy Sins

Founder of Langlois

New Orleans-born, Louisiana native, Chef Amy Sins is an award-winning cookbook author, radio host, media personality, former sales & marketing executive, hotelier, and founder of Langlois., Chef Amy Sins has played many roles over the course of her professional journey. She wants to do it all – help people, feed people, teach, cook, write, publish, inspire, and travel. Through a superhuman level of energy, a deep well of empathy, and the inability to accept the word “no,” she’s accomplishing all that and more.Her determination to “pay it forward” after losing everything when the levees failed in the aftermath of Hurricane Katrina, this self-described “girl with a cell phone” developed a template for quick and effective disaster relief; her love of food and Louisiana & the land has resulted in an international award-winning cookbook, a profitable boutique Creole hotel, a publishing company, a successful culinary event business, a radio show, and a reputation as a culinary anthropologist; her self-directed mandate to take on new challenges and learn about the world increased her focus beyond Louisiana to the rest of the world.Born and raised in nearby Gonzales, Louisiana (the Jambalaya Capital of the World and home of the best damn brown jambalaya around), Amy didn’t follow the typical path of a New Orleans chef.  Her company, Langlois, encompasses all of her professional endeavors and passions. She built Langlois on the back of her 20+years of experience in sales, business, management, hospitality, and disaster relief, and that experience is still relevant today. She’s the spark of energy that inspires and creates enthusiasm within her community to encourage everyone to gather around a cause or follow their own dreams. Let her be your spark for speaking on any number of topics including welcome to New Orleans keynotes, leadership, setting & achieving goals, community care taking, and managing human logistics & networks.Some of Chef Sins other notable achievements include; Author of “Ruby Slippers Cookbook: Life, Culture, Family & Food after Katrina” Her business, Langlois has been named one of the “Best Cooking Schools Around the World” by Travel + Leisure Winner of the GSN reality show cooking competition, “Beat the Chefs”. She was an honoree in the prestigious American Culinary Federation of New Orlean’s “The Best Chefs of Louisiana: Up and Coming Chefs (2014).Amy also specializes in Louisiana Cajun & Creole cuisine history and culture. She’ll plumb the depths of her Louisiana roots and passion to achieve your purpose, whatever it may be. Follow her on Instagram @chefamysins.

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Andrew Snyder

Director, Distillation Science Professor | Grayson College

Andrew Snyder, CSW, CSS is the Viticulture and Enology Program Director and Distillation Science Professor for Grayson College. He has taught in higher education for the past 25 years. Professor Snyder earned three master’s degrees from the University of Oklahoma in Human Relations, Adult Education and Communications from the University of Oklahoma. He earned his undergraduate degree in Business from Schiller International University in Heidelberg, Germany where he lived for 14 years. His viticulture, enology and distilling training include coursework from UC Davis, SIU in Strasbourg, France, M. University in Louisville, KY as well as the Grayson program.

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Gerald Sombright

Executive Chef | The Dunes of Naples Country Club

Gerald Sombright is the Executive Chef at The Club at the Dunes, part of The Dunes of Naples private residential community in Naples, FL, leads its culinary operations. Chef Sombright oversees all facets of food service and preparation, across all five of the Club’s dining venues, including The Royal Palm Room, the Terrace, the Tiki Bar, resort-style pool and Sandbar.He most recently served as the chef de cuisine at Knife and Spoon at the Ritz Carlton Orlando alongside celebrated Chef John Tesar. During his tenure, the Orlando Sentinel named Knife and Spoon “Best New Restaurant.” This past June, the Knife and Spoon was awarded a star by Le Guide Michelin, the acclaimed awards program that identifies a city’s top restaurants. Sombright and Chef Tesar were on hand to receive the prestigious award.Born in St. Louis, Missouri, Chef Sombright has 20-plus years of experience in the restaurant and hospitality industries. Sombright began his career at the Westin St. Louis Cupples Station Hotel, where he worked his way from dishwasher to chef de cuisine. He would go on to work with and train under former James Beard Award nominee, Chef Lou Rook at the iconic St. Louis restaurant Annie Gunn’s Smokehouse and Market. Throughout his career, Sombright has served as a sauté cook, chef de partie, a sous chef, and a chef de cuisine at restaurants in St. Louis; Baltimore, Maryland; as well as Orlando and Marco Island, Florida. 

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Justin Sutherland

Celebrity Chef

Justin Sutherland is a nationally recognized celebrity chef and entrepreneur who is the co-host of the syndicated Fast Foodies (TruTV), a producer and host of Taste the Culture (TruTV/HBO Max), a judge on Guy’s Grocery Games, Beat Bobby Flay, Kitchen Crash, Chopped, Guy’s Ranch Kitchen and a notable Food Network Iron Chef winner and Top Chef Kentucky Season Finalist. Sutherland is also a Food Network Tournament of Champions season 2 competitor, a First We Feast Competitor, and a Relish contributor.  He’s been featured on national TV shows, including Rachael Ray and the Drew Barrymore Show. Next, Sutherland will release his new book, Northern Soul, on September 20, 2022 (Harvard Common Press, an imprint of Quarto Publishing Group). He will also be co-hosting the annual Smokeout with Mpls.St.Paul Magazine on October 2nd at Allianz Field in St. Paul, MN.   Sutherland is classically trained in French cuisine but returned to his southern roots when he opened his first restaurant, Handsome Hog, in St. Paul, MN. Justin elevates his pork-centric contemporary southern dishes to the next level by combining his training with traditional ingredients from the south. Justin is a successful entrepreneur who runs multiple restaurants, including Handsome Hog, Big E, Noyes and Cutler, and Northern Soul the Restaurant. He has a line of spices sold locally in grocery chains in the Upper Midwest and a signature whiskey blend with Tattersall Distilling. Sutherland is also a Weber Ambassador. He is also the culinary consultant for Allianz Field, home of the MLS’s Minnesota United. Justin is committed to the social justice community and is the co-owner of Hybrid Nation, a socially conscious streetwear and lifestyle brand that promotes the importance of diversity and social equality. Justin is active in many Twin Cities philanthropic efforts, raising funds and donations for hospitality workers affected by the pandemic through The North Stands, MN Central Kitchen. He is also currently the Vice-Chair of the Leadership Garden, a 501(c)(3). He’s also engaged in the Craftmade Aprons Project Black & Blue, which supports restaurant industry workers dealing with mental, physical, and financial stress.  Justin has also been recognized by local and national publications for his contribution to the culinary world and his philanthropic endeavors, and community involvement. He’s been awarded the 2019 Outstanding Chef, Charlie Awards, an annual event celebrating the exceptional contributions of the Twin Cities-area restaurant, food, and beverage industry. He’s also a two-time Best New Restaurant winner from MSP Magazine.

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Stephanie Swane

Publisher & Editorial Director | Modernist Pizza

Stephanie Swane is the publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab. She develops and leads new publishing projects. She brings over 25 years of experience working on book publishing, global sales, brand management, foreign rights, production, and licensing to the team. In 2017, after four years of compiling research, the award-winning Modernist Bread was published. In 2019, the translations of Modernist Bread in French, German, and Spanish, were published. Over the last six years she has traversed the globe to help the team research bread from every imaginable angle. Stephanie has met with experts in baking, milling, agriculture, production, history, fermentation, equipment and ingredient manufacturers, and beyond. She regularly attends industry workshops and conferences that cover all aspects of baking, from commercial production to cereal science. Stephanie led the editorial team in writing and publishing Modernist Pizza, which will be on sale October 2021. In her role, Stephanie worked to connect with pizza visionaries around the world to help the Modernist Cuisine team learn local styles from the world’s best pizzaioli. She and the team traveled to over 250 pizzerias worldwide and helped put together the book’s travel guide to top pizza destinations across Italy and the United States, Sao Paulo, Buenos Aires, and Tokyo. Prior to joining Modernist Cuisine, Stephanie worked with publishers that include becker&mayer!, Simon & Schuster, Penguin Putnam, Reader’s Digest Children’s Publishing, and Golden Books. She has worked with diverse groups of global brands, retailers, wholesalers, and licensors ranging from CBS/Paramount, Disney/Lucasfilm, Fox Entertainment, Hasbro, NBC/Universal, and Warner Bros. to Amazon Publishing, Barnes & Noble, Costco, Indigo, Target, and Williams-Sonoma. She holds an M.A. in media studies from The New School in NYC and a B.A. in art and a B.A. in art history from the University of Wisconsin-Madison. Stephanie works to raise the profiles of women chefs and bakers in the industry. She recently wrote an essay called The Washington Women’s Cookbook: Good Eats and Votes for Women in 2020 featuring a collection of recipes, essays, profiles, interviews, and art from Pacific Northwest women. When not working on the next Modernist Cuisine project, Stephanie can be found in her Seattle garden and greenhouse. True to her Dakota farming roots, she enjoys growing exotic and native vegetables and fruits, including varieties of grains and tomatoes. She loves all things fermentation- from beer brewing to pickling. Stephanie is also an active member of AACI, ABA, AIB, BBGA, Bakers Against Racism, Cherry Bombe Squad, IACP, Maine Grain Alliance, Northwest Editors Guild, Northwest Science Writers Association, Parabere Forum, Women in Hospitality, PNBA, and The Real Bread Campaign. Stephanie served as a committee member on the 2021 KCLS Foundation Literary Gala and a board member for the KCLS Foundation.

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Mboone Umbima

VP, Brand Strategy | David Rio Chai and Tea

With a background in Organizational Change, Mboone Umbima has earned the reputation of a genuine change agent and a trailblazing brand and marketing executive. Coupled with her experience as an executive coach and corporate social responsibility leader, few people have the depth and breadth of experience that she has. With 15 years of experience spanning multiple industries, banking, food service, philanthropy and now the beverage industry, Mboone has been recognized for her bold thinking and cutting edge ideas. During her time at the Compass Group, she chaired the B&I Diversity and Inclusion Action Council, establishing a mentorship program to create growth opportunities for women and people of color.In 2016, she took a sabbatical year in Kenya where she headed the communications for Kenya’s largest foundation, the Equity Group Foundation, working on socioeconomic transformational programs aimed at servicing the poor through education and financial inclusion.As the VP of Brand Strategy at David Rio Coffee and Tea, she is responsible for the organization’s philanthropic programs working with the International Fund for Animal Welfare supporting conservation programs all over the world. Mboone is passionate about the impact of effective leadership. She cares deeply about Africa’s wild life and loves super spicy masala chai.

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Chris Viaud

Chef/Restaurateur

Chef Chris Viaud, a James Beard nominated chef most recently known for competing on Season 18 of Top Chef, is the Chef/Owner of Greenleaf and Ansanm located in Milford New Hampshire. Chris has always liked to describe his style of cooking as Contemporary American reflecting on his inspirations throughout his journey of becoming a chef. He reflects on his childhood memories when asked how his journey into the culinary industry began. He has distinct memories of sitting on the floor grinding herbs and spices with a mortar and pestle and other food preparation projects to help his mom with family dinners. He later pursued continued education  at one of the nation’s top culinary institutes, Johnson and Wales, and upon graduating with an Associates in Culinary art and a Bachelors in Food Service Management, he left the small state of RI to pursue his dream of working in Boston. Much of his career in Boston was spent at Deuxave in the back bay, one of the top rated French restaurants in the city, where he worked his way through the ranks of the kitchen and achieved a managerial chef position. He likes to refer to his food as simple, yet refined, and honest by not letting over complicated technique override the integrity of the produce that he is working with. Focusing primarily on seasonal produce, some of which grown locally, helps to fuel his passion when creating menus. Chef Chris has continually been working throughout the years to challenge himself by pushing the boundaries and constantly taking himself out of his comfort zone to help hone in on his craft. He is constantly exploring new ideas, styles, trends and concepts to keep fueling his passion and believes that everyday there is the opportunity to learn something new. Chris believes that you eat with your eyes first and that plays into his plating techniques. Through his thoughtful consideration and testing that goes into each dish, he is able to achieve a balanced meal that incorporates different flavors, textures and dimensions that challenge the palate and allow guests to have an unforgettable dining experience.

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Jordan Wagman

Cannabis Culinary Expert

James Beard Nominated Chef | Best Selling Author | Cannabis Culinary Expert | Philanthropist | Psoriasis Advocate | DadJames Beard nominated Chef, bestselling author, philanthropist, sales leader and Psoriasis warrior– Chef Jordan Wagman, wears each title as a badge of honour and takes on each role with precision and tremendous passion. Chef Jordan’s unique culinary journey began over camp fires in Northern Ontario and progressed to the kitchens of some of the top chefs in the culinary world.  At the age of 12, Jordan was diagnosed with Psoriasis, an often debilitating autoimmune disease. He was hospitalized numerous times and took medication that would have lasting negative side effects. He even spent a year of his life in Israel, living in a tent at the Dead Sea, suntanning for 13 hours each day seeking relief from his disease.  Sunshine has always brought Jordan comfort from his symptoms though the benefits were never sustainable.  Fast forward to 2014,  Jordan finally found the second piece to his puzzle. After one meeting with a naturopath, he removed gluten, dairy and refined sugar from his diet and  began taking natural supplements and CBD. Jordan’s life changed forever and he began to live a much healthier existence.  Today, Jordan has a renewed focus on food, health and wellness. Jordan helps others find health through an anti inflammatory diet and proves great, healthy, food can taste incredible too. Jordan is a cannabis advocate and cites the use of THC and CBD as a pillar for his health.  Chef Jordan’s approach to the use of cannabis in food is primarily for health and wellness. Although he sees value in the recreational use of THC, the plant offers other benefits, specifically lowering inflammation. For years Jordan has used both THC and CBD to treat the chronic symptoms of his Psoriasis and has created unique cannabis infused recipes which he shares with guests in the comfort of his kitchen.Chef Jordan has redefined cannabis infused food and his food and dinners are becoming legendary. Chef Jordan applies the same seasonal approach to creating food with the addition of one incredible ingredient, cannabis. Guests are treated to a masterfully designed 12-16 course, chef’s table experience. Each small plate is gluten, dairy and refined sugar-free and incorporates 2-5 mg of either CBD or THC. The Test Kitchen extends to the cannabis space as well. Chef Jordan lends his culinary expertise to licensed producers, contract manufacturers, co-packers, restauranteurs or people in the conceptual stages of business development.Chef Wagman offers chef table experiences in his home which are sold out months in advance. The demand is real.  Jordan is most proud of his philanthropic endeavors advocating for mental health, Psoriasis and his involvement with Sick Children’s Foundation. 

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Davin Wickstrom

Foundation Board Director | Society for Hospitality and Food Service Management (SHFM)

Davin Wickstrom, with over 20 years in the coffee and water industry, currently serves as Director of Industry Relations forVivreau Advanced Water Systems.   Davin currently serves in the following roles within various foodservice associations:  Society for Hospitality and Foodservice Management – Foundation Chair, Senior Dining Association – Industry Partner Action Council, Association for Healthcare Foodservice – Industry Advisory Board, Association of Nutrition & Foodservice Professionals –Industry Advisory Council Davin has a Social Work degree from Western Illinois University, naturally he is in the Foodservice industry.  Seeking to “Lean In” Davin lives as a servant leader, looking to elevate the foodservice community through vision, action, mentorship & an unrelenting passion to create.

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Dr. Robert E. Williams

Executive Director of American Wagyu Association

Robert Williams is the Executive Director of the American Wagyu Association. He earned his B.S. in Animal Science from Oklahoma State University Department of Animal Science and has been recognized there as a Graduate of Distinction for his career contributions to the beef cattle industry. After 10 years working in the beef industry Williams returned to graduate school completing his M.S. and Ph.D. in Beef Breeding and Genetics at the University of Georgia. There his research focused on use of ultrasound technology for carcass trait prediction and genetic selection of fertility. Williams directed the release of the U.S. beef industry’s first web-based customizable decision support and selection index, directed the development of the first suite of carcass EPD using ultrasound as a corelated trait and authored the concept of offering multiple options for whole herd enrollment programs. Williams has served multiple terms on the Board of Directors for the Beef Improvement Federations (BIF), serving as chairman for multiple committees including the Live Animal Carcass and End Product committee, Frank Baker Award Committee, Eighth Revision of the BIF Guidelines and currently serves as Historian. Williams was also honored with the 2005 BIF Continuing Service Award. Furthermore, Williams was instrumental in the organization of the Ultrasound Guidelines Council (UGC) for the seedstock beef industry as a founding director and serving either as the chairman of the board or on its board of directors since its inception in 2002 through 2015. Additionally, Williams served two years on the board of directors for the United States Livestock Genetics Export Association and currently serves as the Vice Chairman of the US Beef Breeds Council. Williams has authored or co-authored numerous research papers and educational articles, has traveled extensively promoting U.S. genetics worldwide in addition to serving as a beef cattle judge and invited speaker both domestically and internationally.

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Joseph Yoon

Founder of Brooklyn Bugs

“We are currently transforming a global mindset towards the acceptance of edible insects, and historically defining Insect Agriculture for humanity.”Edible Insects and Insect Agriculture can enhance food security, create innovative food systems with alternative proteins, provide livelihoods in rural and urban areas, and support a healthy and biodiverse ecosystem. Joseph Yoon, an Edible Insect Ambassador, is a world renowned chef and thought leader in entomophagy (or eating insects), and tours around the world to share the incredible potential of not only edible insects, but the burgeoning innovation in Insect Agriculture to address the challenges of food security, climate change, and sustainability.Brooklyn Bugs was founded in 2017 by Chef Yoon with the mission to normalize edible insects through delicious, creative, and educational programming.  Brooklyn Bugs receives grants and funding from universities, museums, and institutions with their outreach and advocacy reaching millions of households through regular press and television appearances globally.  Yoon views his participation in this global food movement as an extension of his commitment to his community and the environment. Website:  https://www.brooklynbugs.com/Media Links:  https://linktr.ee/brooklynbugs

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Anthony Zamora, RD

Vice President - Nutrition, Culinary and Hospitality | Utah Jazz

Anthony Zamora is one of the leading performance nutrition chefs and sports dietitians in the country. He strives to help others and has spent several years working with athletes in the NFL and NBA. Anthony embraces the attitude that he is a student of life and works daily to be his best self physically, mentally, and spiritually.Growing up in East Tennessee, Anthony attended the University of Tennessee and graduated with a nutrition degree. He earned a chef certificate from Boston University and completed his dietetic internship with Wellness Workdays to become a registered dietitian. Through study, practice, and apprenticeships outside of the classroom, Anthony continues to refine and develop his culinary style and approach to sports dietetics and counseling.