GUY
R. FIERI
Keynote Speaker
Food Network: Guy’s Big Bite
Food Network: Diners Drive ins and Dives
Johnny Garlic’s
Inc: Chief Operating Officer (4 Unit Company: Johnny
Garlic’s, Tex Wasabi’s)
National Restaurant Association: Serve Safe Instructor
California Restaurant Association: Board
of Director, Educational Foundation
University of Nevada
Las Vegas: Bachelor of Science in Hospitality
Management, 1990
Guy Fieri began his career in foodservice at the age of
ten, selling soft pretzels in his 3 wheeled bicycle cart
that he built with his father. The “Awesome Pretzel” as
it was known by in his community of Humboldt County was seen
at almost every community event. While washing
dishes and selling pretzels, Guy was able to earn enough
money in 6 years to sponsor himself to study abroad in France.
While in France he gained his true appreciation for food
and culture. Upon returning to the United States he
decided at the age of 17 to forego his senior year of high
school and begin Junior College. While attending college
he held various positions from Flambé Captain to Maitre’d. Guy
attended University of Nevada Las Vegas in 1987 and worked
as a plant supervisor for a meat distribution supplier. Upon
graduating in 1990 with a Bachelors degree in Hospitality
Management, he was recruited by Stouffer restaurants to manage
their flagship restaurant in Long Beach California.
After 3 years with Stouffers he was recruited by a 7 restaurant
unit, Louise’s Trattoria, as a General Manager. There
he was promoted to District Manager of 6 restaurants and
was in charge of recruiting and training for the growing
chain.
In 1996, Guy and fellow District Manager Steven Gruber,
left Louise’s to embark on their own concept, Johnny
Garlic’s. Guy and Steve opened their first Johnny
Garlic’s in the fall of 1995. They opened 2 more
locations within the next 3 years, and then opened their
catering division in 2001. Their most recent ventures,
Tex Wasabi’s, a sushi and southern style BBQ concept
opened in the fall of 2003, and Russell Ramsay’s Chop
House opened in the spring of 2004. Their second
Tex Wasabi’s opened in the spring of 2007, and more
locations are expected in the next coming year.
In the Fall of 2006, Guy entered THE NEXT FOOD NETWORK STAR
on the Food Network and was selected to be one of eight finalists
out of 10,000 entrants. He won the contest and, based
on favorable feedback, went on to do six cooking shows called
GUY’S BIG BITE which ran during the summer of 2006. Guy
has filmed 26 more episodes of Guy’s Big Bite, and
has been contracted to film 52 more shows in 2007 and 2008. During
this time Guy has also taken on another show for Food Network,
Diners Drive ins and Dives, traveling around the country
visiting the Diners Drive ins and Dives of America. The
show is in it’s 2nd season with 3rd season scheduled
to begin in the spring of 2008. He is also the co-host
of a new culinary challenge show, Ultimate Recipe Showdown,
which airs in February 2008.
During this time Guy currently serves on the Board of Directors
for the Educational Foundation of the California Restaurant
Association, is a national culinary competition judge and
competes on a professional BBQ team. Guy and Lori have
two sons, Hunter and Ryder, and live in Northern California.
LORI DANIEL
Conference Emcee
Lori Daniel is co-founder and Chief Inspiration
Officer of Two Chefs on a Roll. She founded the company
in 1985 with partner, Eliot Swartz. Lori and Eliot
began as a wholesale dessert company with the idea of baking
and selling an American line of high quality desserts to
their peers, other chefs. Two Chefs on a Roll has grown
to be recognized as one of the foremost designers and producers
of custom sauces, dips, soups and desserts. They produce
these fine products in a 100,000 sq. ft. facility in Carson,
CA. The facility is 100% organic, Kosher, and USDA-ready. With
a new plant on the East Coast, its customer list spans the
country and includes foodservice and retail companies.
Lori is a proud graduate of the Culinary Institute of America. She
currently serves on the CIA’s Board of Trustees. She
is active in the Women’s Foodservice Forum and received
the 2004 Entrepreneur of the Year Award from WFF. She
also serves on the board of the Research Chefs Association
and the Food Products Association. Lori has served
as a guest lecturer for MBA programs at prestigious schools
such as Pepperdine University and California Polytechnic
Collins School of Hospitality Management where she has been
a member of the TEC Executive committee for over five years. She
has been a mentor to many and has used her foodservice knowledge,
her contacts, and generosity to support the Heiffer Society
that is concerned with ending world hunger and caring for
the earth by building and supporting sustainable communities
that provide food and protect and rejuvenate the land in
under-developed countries.
ALISON BRUSHABER
Alison Brushaber is the President of Chef
Consortium an agency providing strategically focused product
development and marketing services to food manufactures,
food retailers and restaurant operators.
Her thirty-five year career as a Research Chef and Food
Scientist for restaurant chains has produced award winning
menus and innovative new food, beverage and equipment products.
Under her culinary leadership in Quick Service, Family Dinning,
and Casual Dinning restaurant chain operations experienced
solid growth. In equipment technologies, she was a key developer
of speed cooking ovens and helped launch innovative cooking
technologies at TurboChef Technologies.
Active in the Restaurant Industry, she has been on the Board
of Directors for the Women’s Foodservice Forum, an
active member of the Research Chef’s Association and
has been a featured speaker at industry conferences MUFSO,
COEX and NRA. Alison holds a Bachelors degree in Food Science
from the University of Minnesota and has completed further
studies at the Culinary Institute of America.
MARIA CARANFA
Maria Caranfa has been one of the driving forces
behind Mintel Menu Insights. She is well known for
her analysis and commentary regarding national foodservice
trends. Her
key responsibilities have included providing in-depth editorial
analysis for clients and evolving the Menu Insights product. Caranfa
is also a noted speaker, presenting key restaurant foodservice
findings to COEX, IFT, the Flavor Experience, and NRA tradeshow
attendees.
Her passionate commentary has been featured in numerous
media outlets, including the Nation’s Restaurant News,
Restaurant Business, The Washington Post, Flavor & the
Menu, Associated Press and The San Francisco Chronicle. Caranfa
is also a regular contributor to The American Dietetic Association
Times, Prepared Foods and Flavor and the Menu magazines. As
a registered dietitian and certified health and fitness instructor
from the American College of Sports Medicine (ACSM), she
has been able apply her background to communicating the latest
health and food trends and their impact on the food industry
in both presentations and print. Caranfa received her
Bachelor’s degree in Dietetics and Nutrition, Fitness
and Health.
KATHY CASEY
Kathy Casey is celebrated as a frontrunner
chef—paving the way for the emergence of women chefs
and Northwest cuisine on a national level—and as a
mixologist and pioneer in the bar-chef movement. She was
hailed as an "inventor of dishes that dazzle the eye
and the palate" by the New York Times and named as one
of 25 "hot new American Chefs" by Food & Wine
magazine
She is the owner of Kathy Casey Food Studios® and Liquid
Kitchen™, specializing in food, beverage and concept
consulting as well as product development. National clients,
including Monin, Fairmont Hotels, Restaurants Unlimited,
Unilever, Monterey Gourmet Foods, and national spirit brands,
have sought out her advice and expertise. She is also the
co-owner of Dish D’lish® cafes and gourmet products,
with locations including Sea-Tac International Airport.
As a style setter and trend spotter in food, drinks and
entertaining, Kathy is a sought-after speaker. She is a frequent
TV guest and speaker on trends and has been featured in numerous
national publications, including USA Today, People Magazine,
The San Francisco Chronicle and the New York Times. She also
appears frequently on the Food Network, The Travel Chanel,
Fine Living Network and PBS. Kathy also has been featured
at such industry events as the Cheers Beverage Conference,
the Vegas Bar Show, and the 2008 RCA Convention.
You can catch her on Dishing with Kathy Casey, every Thursday
on Seattle's KOMO 1000 AM radio or read her most recent musings
at her blog KathyCasey.com. Also an accomplished food writer
and author; her most recent book, Kathy Casey's Northwest
Table, was a James Beard Award nominee. Currently she
is working on her ninth book which will feature creative
cocktails.
DAVID COMMER
David Commer is a chain account specialist with
over 30 years of experience in the hospitality industry.
Since 2001, Commer Beverage Consulting has provided independent
and unbiased beverage services and strategies to many hospitality
clients including TGI Friday’s, AMF Bowling, On The
Border, Smokey Bones and ClubCorp. On a project basis,
Commer has provided sales and marketing strategy services
to many of the top beverage manufacturers as well as product
analysis and recipe development. Mr. Commer brings
a deep and diverse experience in all aspects of restaurant
management and operations to his clients. Commer spent
13 years with TGIF as a General Manager, Regional Manager,
and as Director of Beverage Marketing with a proven record
for increasing beverage sales. David can be reached by
e-mail at dc@liquidassets.org
ROBERT DANHI
Robert Danhi is an expert in the cuisines of
Southeast Asia. Specializing in Malaysia, Singapore, Thailand
and Vietnam and currently authoring a book entitled Southeast
Asian Flavors-Adventures in cooking the foods of Thailand,
Vietnam, Malaysia, and Singapore; release date of October
2008. His food writing and photography have been published
in over a dozen publications and has authored the Asian sections
in the CIAs New Professional Chef and On Cooking Textbooks.
Chef Danhi graduated from the CIA, and later returned as
a Chef Instructor. An educator at heart, Chef Danhi held
the position of Executive Chef of the CSCA, and continues
teaching at the CIA and other schools across the globe. After
two decades in restaurants from Hawaii to New York, and holding
the position of Executive Chef of Two Chefs on a Roll,
a custom food manufacturer; Robert now leads Chef Danhi & Co.
in Los Angeles, consulting with educational organizations,
food manufacturers, restaurant chains and professional associations.
Their principle partners include The Produce Marketing Association,
Wing Hing Foods, Lee Kum Kee, and Goglanian Bakeries. Robert
serves on the Board of Directors for the Research Chefs Association.
Chef Danhi also leads culinary immersion tours for food professionals
that seek a better understanding of the cuisines and cultures
of Southeast Asia.
ALISON DENNIS
Alison Dennis is The Holland, Inc.’s
Director of Supply Chain Management, responsible for applying
the company’s
sustainable values to every link within the supply chain.
Key programs include sourcing and building supplier partnerships,
menu development, biodiesel program and composting and recycling
program. Prior to joining The Holland in 2006, Dennis served
as a business and process improvement consultant and was
Purchasing Director for Oregon Health and Science University.
She holds a bachelor’s degree from Bennington College.
T.J. DELLE DONNE
B.S. in culinary arts
from Johnson & Wales University. Born in Wilmington
DE, developed a love for the culinary arts by growing up
in the highly Italian populated section of the city where
his family owns and operates a restaurant. At the age
of 14 T.J. was mentored and trained by Chef Daniel Dogan
in one of Wilmington’s top kitchens. Upon enrolling
at Johnson & Wales University he trained with Chef Douglas
Rodriquez in the rigors of the Philadelphia restaurant scene
at Alma de Cuba. Later T.J. went on to be
a Teaching assistant and Fellow at the University. After
graduation in 2004 T.J. obtained a position on Fishers Island
New York as Executive Sous Chef at the prestigious Hay
Harbor country club, where he shared the kitchen with
executive chef and Johnson & Wales instructor Kenneth
Wollenburg. In 2006 T.J. was awarded best young chef in the
Northeast region by the Chaine des Rotisseurs. T.J.
is now the Assistant Director of Culinary Events at Johnson & Wales
University and personal chef to the University President,
he has graduated with a Masters Degree in Foodservice Education
in November of 2007.
SCOTT GODIN
Scott Godin, graduated in 2008
with a
B.S. in Culinary Arts from Johnson and Wales University. While
attending JWU, Scott became interested in competitions
and not only held a place on the Providence campus Inter-Collegiate
Team where they most recently won a gold medal, but also
competed in La Chaine des Rotisseurs’ “Best Young
Chef” competition and the “Almost Famous Chef” San
Pellegrino competition. He was also employed as sous
chef at the Hay Harbor Country Club on Fisher's Island, New
York, then later worked at the Sterling Country Club in Sterling,
Massachusettes. For the past year, Scott has been employed
at the prestigious Somerset Club in Boston, MA, under Chef
Joseph Leonardi, CEC, a member of the ACF regional team.
STEPHEN GOLDMANN
Stephen Goldmann, Principal of the Culinary
Edge is a well-rounded chef and operator with a BA in Literature
and a culinary degree from the California Culinary Academy.
After the addition of further classical training in Europe
and Asia, he opened restaurants in Paris, Sydney, and Shanghai.
At Bon Appetit Management Company, Stephen developed new
food concepts for leading corporate and educational accounts
and was integral in establishing operations for new properties.
Stephen's breadth of culinary experience has brought a creative
and balanced approach to a broad range of multi-national
clients.
STEVEN GOLDSTEIN
Steven's expertise in strategic development of new food ideas,
products and processes is built on over 25 years experience
in the foodservice and consumer packaged goods industries.
His roles have ranged from Director of Culinary Services
for The Schwan Food Company, to head of Creative Food Solutions,
a division of The Food Group.
Steven holds a Bachelor of Science degree in Hotel and Restaurant
Management from the Conrad N. Hilton College at the University
of Houston, TX, and a postgraduate degree from The Culinary
Institute of America Where he serves as a member of the Society
of Fellows, and leads CIA's Culinary Discovery projects that
help the world's leading food and beverage manufacturers
develop creative and strategic new product ideas, concepts
and protocepts. He is also a member of the Board of Directors
of The Research Chefs Association and is a featured speaker
at numerous industry conferences.
KATHY HAYDEN
Kathy Hayden began as a contributing writer
and editor for Flavor & The Menu in 2001 and became managing
editor in 2003. Flavor & The Menu looks at all facets
of the foodservice business through the lens of flavor and
its impact on menu strategies and business success. Published
five times a year, the magazine provides vital menu development
tools and resources from research and development experts
in the field. Kathy has helped manage the growth of Flavor & The
Menu and has added several new columns and writers. In 2007,
she helped develop the format for the yearly Top Ten Trends
issue, which examines the techniques, ingredients, and other
forces creating menu momentum. Before becoming an editor,
she worked as a freelance writer, a publicist and media relations
expert for book and print media accounts. Kathy has also
taught English at the secondary and post secondary levels.
KEVIN HIGAR
Kevin Higar is a Senior Manager for Technomic,
Inc., responsible for various consulting and research assignments
for food and equipment manufacturers, trade associations,
restaurant operators, and other suppliers to the foodservice
industry. Prior to joining Technomic, Kevin was with Brinker
International for almost thirteen years, most recently as
the organization’s
Corporate External Strategist. During his tenure, Kevin
worked extensively with every Brinker brand, including Chili’s,
Macaroni Grill, On The Border, Maggiano’s, Corner Bakery
and Big Bowl (prior to the sale of the latter two).
Kevin has spoken on numerous occasions at industry events
such as The Flavor Experience, The UCLA Conference and the
IFMA Foodservice and Forecast Outlook Seminar. In addition,
Kevin has been a featured speaker at the Culinary Institute
of America campus at Hyde Park, New York.
Kevin earned his Bachelor of Science degree, and his MBA
from Texas A&M University.
CHET HOLDEN
Chet Holden is the director
of Creative Culinary Services™,
a marketing support form that provides cutting edge strategic
and creative services to foodservice operators, suppliers
and communications agencies. Mr. Holden entered the
foodservice industry in 1973. After spending eight
years in exclusive restaurant and hotel kitchens, he spent
four years as senior food editor a prestigious foodservice
trade publication. From 1984 to 1986 he developed research
manuscript for the Culinary Institute of America, and in
1987 launched Creative Culinary Services. Mr. Holden’s
unique approach to product concepting, menu and recipe development,
culinary training, public speaking and writing has been sought
and used by international clients and operators in more than
20 countries. He has served as the principal culinary
resource and industry spokesman for the Allen Canning Company
for the past eight years.
Holden earned his Bachelor of Journalism degree from the
University of Texas, and later attended the Culinary Institute
of America.
In addition to industry magazine articles, he has also written
three foodservice reference books: The 1980 Culinary
Olympics Cookbook, Buffets: A Guide For Professionals,
and most recently Cooking for 50. He is a
past-president of the International Foodservice Editorial
Council (IFEC). Mr. Holden lives and offices in Dallas,
TX.
CATHY NASH HOLLEY
Cathy Nash Holley has been publisher and
editor-in-chief of Flavor & The Menu magazine since it
began nine years ago. Cathy started her publishing career
with Diversified Business Communications, where she worked
as an editor for SeaFood Business and National
Fisherman magazines. In 1998, she joined Media Unlimited Inc., and
worked with founders David Stafford and Mike Wigell to develop
Flavor & The
Menu. It stands as the only magazine dedicated entirely to
the importance of flavor as a business tool, and is directed
at the highest volume and most influential menu developers
in the nation, including the Top 550 chains. Flavor & The
Menu is produced five times a year, and, with its annual
Top Flavor Trends issue, is a valuable resource for the foodservice
industry.
GERRY LUDWIG
Chef
Gerry Ludwig prepared his first batch of Coq Au Vin at age
nine, graduated from culinary school at 18, and became an
Executive Chef at 23. A Certified Executive Chef
with the American Culinary Federation, Gerry has served as
Corporate Consulting Chef for distributor Gordon Food Service,
headquartered in Grand Rapids, Michigan since 1994.
His particular passion is helping independent restaurant
operators thrive in a market increasingly dominated by the
chains. Through ongoing analysis of foodservice-related statistical,
media and empirical data, Chef Gerry creates trends-based
culinary solutions that are executed at the operator level
by the company’s team of menu consultants.
In addition to managing the menu solutions resources at
GFS, Gerry conducts seminars and workshops for key customer
groups and industry events across the country. He contributes
trend data and articles for GFS’s sales and marketing
publications, and hosts annual restaurant trend-tracking
tours in New York City, Chicago and the Bay Area.
JOE MCGARRY
Joe McGarry has been a chef with Bon Appétit
Management Company in Portland, OR for the last 11 years
where the bounty of the Northwest has been a staple of his
menus. While at Bon Appétit he has been committed
to building relationships with chefs, farmers, ranchers,
and fisherman within the state of Oregon and across the country
to create new and enhance existing food distribution networks
for local and sustainable Foods.
THOMAS MCKEOWN
Thomas Mckeown, MAT. in Foodservice education
from Johnson & Wales
University. Born in Ireland, he began cooking at the age
of 14 working at prominent Limerick Golf Club. He completed
his culinary training at the Limerick Institute of Technology
where he won an exchange scholarship to Johnson & Wales
University.
During his time at JWU, Thomas has been an avid
competitor. In November he won a gold medal for his seafood
platter at the Societe Culinaire Philanthropique in New York. He
was also a member of the schools culinary team, twice earning
silver medal, and first place winner of the Jansal Valley Recipe Contest Vegetarian
competition. He has worked as R&D Chef for “Fresherized Foods” where
he showcased some of his food photography and culinary creations at the NRA show
in Chicago.
Thomas is currently Sous Chef at the prestigious Somerset
Club in Boston Massachusetts where he works alongside Executive
Chef and ACF regional team member Jospeh Leonardi CEC. Thomas
is a member of the American Culinary Federation.
JON MILLER
An influential Research & Development champion
with more than 20 years of restaurant industry experience,
Jon is Director of Research & Development for El Pollo
Loco, Inc., the nation’s leading quick-service restaurant
chain specializing in marinated, flame-grilled chicken. Miller
has overall responsibility for menu and product development
for the Mexican chicken chain, which operates more than 400
restaurants in 12 states
Before joining El Pollo Loco in 1996, Miller was Director
of Research & Development for the Coco's and Carrows
restaurant chains. A resident of California since 1961, Miller
holds a bachelor’s degree in business and received
a master’s degree in organizational leadership in May,
2002.
ANITA
JONES-MULLER
Anita founded Healthy Dining with a vision
and dedication to developing a new dimension in nutrition
through the “fusion of culinary excellence with optimal
health.” The National Restaurant Association along
with scores of other organizations partner with Healthy Dining
to promote restaurants offering a selection of Healthy Dining
menu options. The Healthy Dining Program has been featured
in hundreds of media venues. Anita earned a Master’s
Degree in Public Health from San Diego State University and
a Bachelor’s degree in Health Education from Portland
State University in Oregon. She is a recognized health and
nutrition expert for the restaurant industry.
KARA NIELSEN
Kara Nielsen has over 15 years experience in the culinary
industry. As Trendologist at the Center for Culinary
Development, she conducts extensive consumer and culinary
trend research, leads culinary trend tours and produces the
bimonthly Culinary Trend Mapping Report for Packaged Facts.
Nielsen holds a Master’s degree in Gastronomy from
Boston University and has managed educational food and wine
programs at Copia: The American Center for Wine, Food & the
Arts in Napa Valley. Nielsen spent seven years as a pastry
chef in San Francisco Bay Area restaurants. She is a board
member of the San Francisco Professional Food Society.
RICK PEREZ
As founder of Ever Changing Times, Inc. Chef Rick
Perez has over 25 years experience in the foodservice industry.
Chef Perez was with Hilton Hotels Nationwide for over 15
years. As a Certified Executive Chef and member of the American
Culinary Federation, he has won numerous medals including
gold in prestigious national culinary competitions. Chef
Perez has brought together an extensive team of professionals
and is instrumental in developing next generation food products
and concepts for major manufacturers and chain accounts.
As a member of the Research Chefs Association Chef Perez
is an advocate of promoting education and professionalism
in the culinary field.
CHEF STEVEN PETUSEVSKY
Highly acclaimed
chef, Steven Petusevsky is widely known as a pioneer in the
pairing of health and exceptional taste. His culinary studies
have taken him across the globe in search of innovative and
authentic cooking techniques. Robust
earthy flavors and vibrant cuisines capture the influence
and unique reinterpretations of ethnic dishes he is famous
for creating. Steve has been the National Director of Creative
Food Development for WholeFoods Market, the largest natural
food retail chain in the country. He wrote the book on natural
foods, quite literally. He is the author of the WholeFoods
Market Cookbook-The Ultimate Guide to Natural Foods.
Chef Steve is a highly sought after culinary instructor
and teaches classes at top retail markets and cooking schools
across the nation. He is a graduate of the prestigious Culinary
Institute of America in Hyde Park, New York where he was
awarded a fellowship and served as Chef Instructor.
ROBIN SCHEMPP
Robin has always had a proclivity for exploring
and enjoying the many expressions of the table and the bar. She
shares those discoveries as President and Principal of Right
Stuff Enterprises which specializes in creative culinary
concept, product, menu, and market development. From Right
Stuff, Robin has been able to develop several related businesses
including; Chef Stuff, ChefEx and The Mist Grill Café;
all of which have supported her passion for and commitment
to delicious, regional, seasonal and sustainable foods.
Robin contributes to several foodservice publications and
often presents her ideas at food and beverages at conferences
as well as industry events. She puts words into action as
Vice Chair of Chefs Collaborative and President Emeritus
of the Vermont Fresh Network both which strive to connect
chefs with a more sustainable food supply. Robin also plays
an active role on the boards of the RCA and Slow Food Ark
of Taste, chairs the local grassroots committee of International
Association of Culinary Professionals and a is a former National
Director of the AIWF American Institute of Wine and Food.
STEVE SCHIMOLER
Chef Steve Schimoler
is nationally recognized for his innovation, entrepreneurism
and invention. Self taught in the kitchen, Schimoler opened
his first restaurant at age 23 and within 2 years he had
a total of 4 businesses running simultaneously.
In 1990 Schimoler sold everything and headed to Vermont
to be VP of product development for Cabot Creamery. Schimoler
had invented a process that incorporated liquids into butter. In
no time truck loads of intensely flavored butters were sold
across the nation. Schimoler sold this accidental
discovery that led to an invention to the NutraSweet Company. He
then started a Product Development Firm called Right Stuff. Culinary
Cream was just the first of hundreds of new products he would
develop over the years.
Right Stuff, led to Chef Stuff, where Schimoler attracted
some of his Chef friends to join and create a line of prepared
foods. Chefs Todd English, Rick Bayless, David Burke, Douglas
Rodriquez, Nancy Silverton and Steve Schimoler each inspired
and created signature menus that were produced in a state
of the art manufacturing facility which Schimoler designed
and built.
Next came Chefex.which utilized the internet to distribute
artisan ingredients nationally using service partners AMEX
and FEDEX. Schimoler sold the business to SYSCO and
helped manage its growth as GM of Culinary Business Development. In
1999 he restored a 200 year old Grist Mill in Vermont and
opened The Mist Grill which immediately became VT’s
top destination restaurant and penned The Mist Grill, Rustic
Cooking from Vermont, available nationally.
Schimoler has been featured on Food Nation with Bobby Flay,
PBS Master Chef series, and he is a regularly featured writer
for the magazine Flavor and The Menu and also served as the
President of the Research Chefs Association. In 2006
Steve moved to Cleveland to become Director of Innovation
and Development for Nestlé North America.
Convinced that the rock and roll city was the place to stay,
Schimoler opened CROP Bistro and Bar which embodies all of
Steve’s experience and passion. Schimoler’s unique
blend of diverse culinary experience and expertise in food
science has driven his food to places where few have ventured.
His turns out seemingly very simple preparations, yet the
flavors can be explosive and challenge the sensory experience
of eating. Steve takes an irreverent approach to food and
his sense of humor is always somewhere on the plate.
GLENN SCHMITT
Glenn
began his Hospitality industry career in 1980 while in college.
During his ‘in-restaurant’ tenure,
Glenn waited tables and worked in operations as a General
Manager. In 1986 he became Director of Entertainment Marketing
for Stuart Anderson’s and was part of the team that
developed the “Square
Cow FunBar”, earning industry accolades for innovation and concept marketing.
Starting from a home office, Glenn’s award-winning company, MarkeTeam Inc.
was created in 1991. Since its inception the business has focused on creating
easy, effective and fun Sales Promotions for the hospitality, food & beverage
and leisure industries, now celebrating their 16th year, MarkeTeam has continually
expanded – developing a wide variety of agency services and enjoying a
client list including several of the largest and best known companies in the
country. Based in South Orange County Ca, with offices in Orlando, FL, Dallas,
TX, Chicago, IL, Las Vegas, NV and San Diego, CA MarkeTeam is recognized as a
premier agency in their industry.
Glenn has been a featured speaker at several industry trade shows and is proud
to be a long-standing member of the National Restaurant Association’s Marketing
Executive Group and serve on the Advisory Boards of Oxford Publishing, Cheer’s
Magazine and Thrivant Financial Services.
He lives in Aliso Viejo, CA and enjoys easy golf courses, “boat drinks” and
travel to tropical islands.
LISA STRICK
Lisa Strick has over 15 years of marketing innovation
experience working with leading global manufacturers such as Procter & Gamble,
General Foods, Unilever, and ConAgra to
create new products and to revamp brand imagery and sales for
some of the strongest brands in the United States. A creative
ideation facilitator and certified in the proven Osborn-Parnes
Creative Problem Solving Process, Lisa was also an instructor
of Creative Problem Solving & Brainstorming. For
the Center of Culinary Development, Lisa guides research to
identify key consumer & category insights, translates trends
into innovative product platforms, leads culinary ideation & strategy
sessions and manages the team to develop strong new product
pipelines that satisfy unmet needs.
ELLEN BURKE VAN SLYKE
Ellen Burke Van Slyke’s seasoned career has
been taken around the world to create countless award-winning
dining programs and establishments. Growing up in large Metropolitan
areas, Burke Van Slyke was exposed to many great restaurants – from
French Five-Star dining rooms to neighborhood joints full of
ethnic food and customs. Starting at The Union Oyster House
in Boston and Chez Colette in Minneapolis while she worked
her way through college, Burke Van Slyke is now armed with
35 years of experience; including 10 years spent owning and
operating her own restaurant. Burke Van Slyke currently serves
as Loews Hotels’ Corporate Creative Director of Food & Beverage
where she maintains the luxury hotel chain's prestigious reputation
as an industry leader.
Her extensive portfolio includes establishing one of San
Diego’s first sustainable restaurants at Loews Coronado
Bay Resort; and prior to that, garnering the prestigious
AAA Five Diamond for the Ventana Room at Loews Ventana Canyon
Resort in Tucson, Ariz. Under her direction, Loews Hotels
was the first hotel brand in the U.S. to ban the use of artificial
trans-fats.
SUZANNE VIEIRA
A
passionate advocate for nutrition and food safety, Suzanne
Vieira is an associate professor and department chair of
the Culinary Nutrition program in the College of Culinary
Arts at Johnson & Wales University in Providence, R.I.
The Culinary Nutrition Program was the first program in the
country to effectively combine culinary passion with the
science of nutrition.
A
member of the American Culinary Federation, the American
Dietetic Association, the American School Foodservice Association
and the Research Chef Association, Vieira is a noted lecturer
in these fields. Most recently, she presented ideas for cost-effective
healthy meals — “Design on a Dime” — to
the Massachusetts School Foodservice Association.
Vieira has been at Johnson & Wales since 1990. In addition
to her work at the University, she consults with local restaurants
and the Somerset, Mass. public school system. Prior to joining
Johnson & Wales, Vieira was an outpatient dietitian at
St. Anne’s Hospital in Fall River, Mass., and conducted
research at the New England Medical Center in Boston, Mass.
Vieira has a bachelor’s degree in Nutrition from Framingham
State College and a master’s degree in Food Science
Nutrition from the University of Rhode Island.
STEPHEN B. WINDOW
Originally from the U.K., Window attended culinary school near Manchester, and
spent the early years of his career working around Great Britain. While at the
Stanneylands Hotel, he won Young Chef of the Year award, and soon after was recruited
by Westin Hotels.
In 1998, Window moved to San Diego to work with owner Sami
Ladeki in creating the menu for Roppongi’s. The restaurant’s
menu would offer 50-60 dishes served in smaller portions
providing the guests with the ability to order exatly what
they wanted. Many of the dishes created for the tasting are
still on the menu today. “The Crab Stack is number
one selling,” and the
Ahi Napoleon is another popular original dish. New additions
to his menu include, “The
Hot Rock”, which is as it sounds an oven heated rock
wich gives guests the ability to cook food to their liking
in almost a fundu type manor.
When asked if he has wanderlust—after
all, he has worked all over the world, he replies: "the
thing about this business is that there are so many opportunities
if you want to travel. I've been to the most beautiful places
in the world—I'm
a golfer, and I've been to some of the most beautiful golf
courses in the world. But you have to have passion here”—he
points to his heart—“there
are lots of opportunities but you need passion to do it." In
essence, Window is at home in the kitchen, where ever in
the world that kitchen may be.
