José Andrés, ThinkFoodGroup
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Named as one of Time’s “100” Most Influential People and awarded “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup.  A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning group of 21 restaurants, located throughout the country in Washington, DC, Miami, Puerto Rico, Las Vegas and Los Angeles. He is a committed advocate of food and hunger issues and is known for championing the role of chefs in the national debate on food policy. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty by using the power of food to empower communities and strengthen economies. Andrés also serves as Culinary Ambassador for the Global Alliance for Clean Cookstoves. Andrés’ work has earned him awards and distinctions such as Outstanding American by Choice, awarded by President Barack Obama and the Refugees International McCall-Pierpaoli Humanitarian Award. In 2015, he was named EY Master Entrepreneur of the Year in Greater Washington for his leadership and impact on the global business community, and also became a Presidential Ambassador for Citizenship and Naturalization to help increase awareness regarding the contributions of new Americans. 

Rick Bayless, Frontera Grill, Topolobampo, Xoco, Founding Member of Chefs Collaborative
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Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine. His highly rated Public Television Series, Mexico–One Plate at a Time, is in its ninth season and is broadcast coast to coast. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Rick has eight cookbooks. His second book, Mexican Kitchen, won the Julia Child IACP cookbook of the year award in 1996, and his fourth book, Mexico–One Plate at a Time won James Beard Best International Cookbook of the Year award in 2001. Fiesta at Rick’s spent a number of weeks on The New York Times best seller list.

Rick has received a great number of James Beard Award nominations in many categories, and he has won six: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, plus two for his cookbooks. The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people. Recently, Rick finished up a sold-out 5-week run on stage at Lookingglass Theatre, where he created Cascabel–offering theater goers the story of a meal, told through flavor, memory, song, dance and amazing physical feats.

Victoria Baxter, Weber Shandwick
Baxter_Victoria_(2)Victoria considers herself one of the lucky ones who have had the opportunity to build a fulfilling career out of supporting good causes and great organizations. Victoria is a Senior Vice President and the Americas lead for Weber Shandwick’s Social Impact team, a global specialty practice that works at the intersection of corporate social  responsibility, sustainability and social issues. She helps clients develop public education and issues advocacy campaigns that are not only creative, but result in progress for communities in the U.S. and around the world. She recognizes the beauty in melding an artistic ideal with a well-designed strategy and that there is magic to be found in a perfectly told story. When she isn’t reading about trends in social media and cause marketing or keeping her Spanish-language skills sharp, you’ll find her in the kitchen making gourmet menus for her next dinner party or planning her next travel adventure. Despite the (wicked) native Boston accent that sneaks out every once in a while, Victoria has made Washington, D.C. her home for more than 20 years. 

Jane Black
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Jane Black is a food writer based in Washington, D.C. She covers food politics, culinary trends and sustainable agriculture. Her work appears in the Wall Street Journal, the Washington Post, New York magazine and Saveur, among others.




Jeni Britton-Bauer, Jeni’s Splendid Ice Creams
Jeni Britton Bauer, Founder and Chief Creative Officer at Jeni’s Splendid Ice Creams in Columbus, Ohio, is the author of Jeni’s Splendid Ice Cream Desserts and the James Beard Award-winning Jeni’s Splendid Ice Creams at Home.

Time called Jeni’s ice creams “America’s best,” while Food & Wine proclaimed, “No one makes ice creams like Jeni.”


Sara Brito, Chefs Collaborative
Sara Brito is the Executive Director of Chefs Collaborative. Before joining Chefs Collaborative, Sara worked with mission-driven CEOs, entrepreneurs, creative agencies, and nonprofits to help them grow their organizations to the next level. Sara brings 15+ years of senior leadership experience with nationally recognized culinary brands and industry organizations (The Kitchen family of restaurants and nonprofit, Snooze A.M. Eatery, Chefs Collaborative, Slow Food NYC), top creative and digital agencies (Crispin Porter + Bogusky, Digitas) and Fortune 100 companies (Bloomingdale’s, Lord & Taylor).

Corie Brown, Fast Company, Zester Daily, Chefs Collaborative Board Member
Corie Brown is the co-founder and general manager of Zester Daily, an online source of high-quality food and drink content with 65 professional journalists and authors writing from around the world. A former editor and writer with the Los Angeles Times, she received the 2008 University of Missouri Lifestyle Award for her article about climate change and wine, A Scorching Future, and currently is writing a book on that subject. In 2006, she won both first and second prize for news reporting from the Association of Food Journalists. Corie was awarded a fellowship by the Foreign Press Center of Japan and worked in Japan in June 2010, during which she wrote a story on Koshu wine for the New York Times later republished in “The New York Times Book of Wine.”

Jimmy Carbone, Jimmy’s No. 43 and Beer Sessions Radio
Jimmy Carbone
Jimmy Carbone is a NYC-based restaurateur, dedicated social entrepreneur, and event producer. In addition to owning Jimmy’s No. 43, an East Village bar and restaurant with a focus on unique beers and a greenmarket menu, Jimmy is the host of Beer Sessions Radio on Heritage Radio Network. He also founded Food Karma Projects, a creative producer of food and media events throughout the New York area. Jimmy has always had an interest in local food systems, going back to when he turned 18 and traveled the world looking for a good lunch. He attended Columbia University and became involved in restaurants and food production in the city, being featured on Martha Stewart Radio, in Edible Magazines, and on Mike Colameco’s Food Show.

Michael Cimarusti, Providence, Connie & Ted’s
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At his Los Angeles restaurant Providence, Executive Chef Michael Cimarusti has created stunning and contemporary seafood-centric cuisine for a decade. The chef and the restaurant have earned national accolades that include several James Beard Award nominations and two highly coveted Michelin stars. Prior to Providence, Cimarusti dedicated six years to serving as executive chef at downtown L.A.’s famed seafood restaurant Water Grill. The New Brunswick, NJ, native was first lured to L.A. by Wolfgang Puck to become chef de cuisine at the celebrity chef’s original Spago. Cimarusti also worked notable stints at fine-dining institutions in the U.S. and abroad, including New York City’s Osteria del Circo; the Michelin three-starred Arpège with Chef Alain Passard in Paris; and Le Cirque from Restaurateur Sirio Maccioni, at which he had the opportunity to cook with French chefs Paul Bocuse, Roger Vergé, and Gérard Boyer. Today, he and his business partner, pastry chef, and wife Cristina Echiverri operate Providence and Connie & Ted’s, the West Hollywood eatery they opened in 2013.

Tom Colicchio, Crafted Hospitality, Food Policy Action
TomColicchioTom Colicchio was awarded his first three stars from The New York Times as executive chef of Mondrian. Since then he has seen similar acclaim for Gramercy Tavern (with Danny Meyer), his signature venture Craft (2002), and Colicchio & Sons (2010), all in New York.  Craft was awarded The James Beard Foundation Award for “Best New Restaurant” in 2002, the same year Colicchio received The Bon Appétit American Food and Entertaining Award for “Chef of the Year.” The New York Times revisited Craft in September 2011, ten years after its debut, upholding its three stars and stating that the restaurant is “as magical and delicious as it was when it opened.” Read more.

Amanda Cohen, Dirt Candy
Amanda Cohen
Amanda Cohen is the chef and owner of Dirt Candy, her award-winning vegetable restaurant on the Lower East Side. The first vegetarian restaurant in seventeen years to receive two stars from the New York Times, it has been recognized by the Michelin Guide seven years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others.

She was the first vegetarian chef to compete on Iron Chef America and her award-winning comic book cookbook Dirt Candy: A Cookbook is the first graphic novel cookbook to be published in North America.

Adam Danforth, Author, Butcher, Chefs Collaborative Board Member
Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops and lectures nationwide for venues such as Stone Barns Center for Food & Agriculture.

Adam lives in Ashland, Oregon and is on the Board of Chefs Collaborative. @adam_danforth


Mitchell Davis, James Beard Foundation
Mitchell Davis is the Executive Vice President of the James Beard Foundation and the Author of Kitchen Sense. With the James Beard Foundation since 1993, Mitchell is a cookbook author, a food journalist, and a scholar with a Ph.D. in Food Studies from NYU. He has created and overseen many important initiatives at the Beard Foundation, including an annual conference on sustainability and public health in the food system. Most recently he was on loan to the USA Pavilion at Expo Milano where he served as Chief Creative Officer, directing the design, content, and programming for the pavilion’s American Food 2.0: United to Feed the Planet theme—with 6.2 million visitors, the most popular at the world’s fair. Davis holds a chair on the Academy of the London-based World’s 50 Best Restaurants program. His most recent cookbook, an electronic collaboration with chef Laurent Gras, called My Provence, won two IACP awards in 2013. @kitchensense.

Piper Davis, Chefs Collaborative Board Member
Piper Davis
Piper is an avid baker and cook who inherited her ease in the kitchen from her mother, Grand Central Bakery founder, Gwyneth Bassetti. Piper is the driving force behind Grand Central Bakery’s commitment to sourcing excellent local ingredients. Piper received training in pastry at the National Baking Institute, where she completed the Viennoiserie program. She is a member of the Chefs Collaborative, The Bread Bakers Guild of America, Slow Food and currently she is serving on the national board for Chefs Collaborative. Piper lives in Portland Oregon, with her partner David, where she enjoys riding her bike and skiing as much as throwing a dinner party.

Laura del Campo, Heritage Foods USA
Laura del Camp
Laura del Campo is the Director of Client Relations, and runs Heritage Foods USA’s test kitchen, where heritage breed meats are assessed for flavor and quality before being made available to customers nationwide.

Laura began urban farming in 2005 while at the University of Victoria. In 2010 she returned to her family’s farm and turned horse pasture into gardens. Stonybrook Meadows Farm is now home to heritage breed hogs, laying hens, and herbal tea. At the same time she earned her stripes working the line at Elements, Princeton. Laura has eaten extensively in over 15 countries and is a passionate advocate of the language and culture of food. She holds international sustainability, food policy and permaculture credentials, and an MBA in from St. Joseph’s University.

Derek Denckla, Denckla Projects + Slow Money NYC
Derek Denckla
Derek Denckla is an impact investor, strategic advisor and serial social entrepreneur. He advises early stage for-profit and non-profit enterprises seeking sustainable success. He founded and directs non-profit Slow Money NYC since 2011 – a growing community of 1300 linked through networking events aiming to increase investment in and success of local, sustainable food and farm businesses, such as the annual Food + Enterprise Summit. Denckla manages Foodshed Investors NY, first angel investor network dedicated to funding local and sustainable food business guided by Slow Money Principles. He provides private investment capital and sustainable business advice through his firm, Denckla Projects, advising and investing in such companies as Egg Restaurant,, Liddabit Sweets, Cracked Candy, MetaMenu, C-Fu Foods, Brooklyn Food Works, Red Hook Community Farm, Local Farms Fund, Blue Marble Organic Ice Cream, Greenbelt Condos and others. Denckla is invited to write and speak regularly on impact investing and sustainable food and farm enterprise development.

Adam Dulye,
Adam DulyeAdam Dulye is the executive chef for the Brewers Association and Adam is a Culinary Institute of America graduate and oversees SAVOR®: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival® and the World Beer Cup®.



Sally Ekus, The Lisa Ekus Group
Sally Ekus
Sally Ekus is a Manager at Literary Agent with The Lisa Ekus Group. She represents a wide range of culinary talent, from first-time cookbook authors and seasoned chefs, to professional food writers and bloggers, with a few television personalities as well. Sally loves being the liaison between an author and their publisher, and takes great pride in guiding authors toward their dreams of publication. From concept to contract, she has brokered more than thirty book deals with many of the top US publishers. @SallyEkus


Geoff Eisenberg, Ecosystem Integrity Fund
GeoffEisenbergGeoffrey Eisenberg is a Principal at the Ecosystem Integrity Fund, and has been a member of the EIF investment team from its inception. His responsibilities include investment due diligence, sector research, strategy development, and deal sourcing. Geoff serves as a board observer for T-Rex. Prior to joining EIF, Geoff worked as a Senior Consulting Associate at Cambridge Associates, a global institutional investment consulting firm. In addition to his role at EIF, Geoff is a mentor for the Hawaii Energy Exelerator, helping clean energy start-ups scale. He also serves as a director to the Forsythia Foundation, a non-profit focused on the commercialization of safer green chemistry replacements for toxic chemicals in our products and environment.

Renee Erickson, The Whale Wins, Boat Street Café, The Walrus and Carpenter, Barnacle
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One of the country’s most acclaimed chefs, Renee Erickson is a James-Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson’s food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

Jackson Fager, VICE
Jackson Fager is a Documentary filmmaker for the Emmy award winning television series VICE on HBO.  With a career in Journalism spanning over a decade, Fager has presented numerous films and series including Afghanistan After Us, a profile of the war torn country that America is leaving behind, and Coming to America in which he rode the infamous ‘La Bestia’ train and reported on the flight of Central American Migrants.  Producing for VICE, Fager has covered news, culture, and conflict in over 50 countries.  He currently resides in Brooklyn, New York.

Tim Fitzgerald, Fishery Solutions Center, Environmental Defense Fund
Enviromental Defense Fund 0131Tim leads EDF’s global programs on seafood markets, supply chain engagement and fisheries finance. He serves on the boards of the California Fisheries Fund, Ecofish LLC and GulfWild®, and is also an advisor to the Conservation Alliance for Seafood Solutions and Fair Trade USA. Tim is trained in shark biology and marine ecology, appearing on Discovery Channel’s Shark Week and National Geographic Explorer. He has been featured in Time, The Wall Street Journal, the New York Times, and NPR’s Fresh Air, in addition to invited testimony to the President’s Commission on the BP Deepwater Horizon Oil Spill.

Andrew Friedman, Toqueland and The Front Burner with Jimmy and Andrew
Andrew FriedmanAndrew Friedman, founder of the chef-focused Toqueland blog, has collaborated on more than 25 cookbooks and memoirs with many of America’s finest and most well-known chefs including Michael White, Paul Liebrandt, Alfred Portale, and former White House Chef Walter Scheib. He co-edited the popular anthology Don’t Try This at Home and is a two-time winner of the IACP Award for Best Chef or Restaurant Cookbook.  In 2009, he published his first nonfiction book, Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or, the World’s Most Prestigious Cooking Competition. Currently, Andrew co-hosts the Heritage Radio Network podcast The Front Burner with Jimmy and Andrew, and is writing a history of the American chefs of the 1970s and 1980s, to be published by Ecco Press.

U.S. Senator Kirsten Gillibrand
Senator Gillibrand
Born and raised in upstate New York, Senator Gillibrand’s home is in Brunswick, New York, with her husband, Jonathan Gillibrand, and their two young sons, twelve-year-old Theodore and seven-year-old Henry.

Throughout her time in Congress, Senator Gillibrand has been committed to open and honest government. When she was first elected, she pledged to bring unprecedented transparency and access to her post. She became the first Member of Congress to post her official public schedule, personal financial disclosure, and federal earmark requests online. The New York Times called Gillibrand’s commitment to transparency a “quiet touch of revolution” in Washington, and The Sunlight Foundation, the leading advocacy organization dedicated to making government more open and transparent, praised Senator Gillibrand as a pioneer for her work. Read her full bio here.

Evan Hanczor, Egg
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The restaurant critics at The New Yorker and New York Magazine recognize that chef Evan Hanczor’s commitment to local and heirloom ingredients and his strongly held values about sustainable agriculture are the foundation of his contemporary American cooking that puts him and his restaurant Egg in the center of the Brooklyn culinary renaissance. And while Hanczor is famous for the brunches he serves at Egg, he was equally celebrated for the sophisticated, seasonal farm-to-table food he prepared at Parish Hall and now reprises in the evenings at Egg. This is the cooking that has brought him media attention and adoring fans at special James Beard Foundation dinners and programs, such as the Foundation’s Chefs Boot Camp for Policy and Change. Whether it’s a comforting brunch or an elegant evening affair, Hanczor is a rising star of American cuisine and the issues shaping our food future.

Julia Herz,
JuliaHerzJulia Herz is the Craft Beer Program Director for the Brewers Association, co-author of the free Beer & Food Course, as well co-author of Beer Pairing(Voyageur Press). She is a life-long homebrewer, BJCP beer judge and Certified Cicerone®. Despite her extensive experience, she will always consider herself a beer beginner on an unending journey to learn more about craft beer.



Saru Jayaraman, Restaurant Opportunities Centers United (ROC United) 
Screen Shot 2015-12-07 at 10.00.40 AMSaru Jayaraman is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC United) and Director of the Food Labor Research Center at University of California, Berkeley. After 9/11, together with displaced World Trade Center workers, she co-founded ROC, which now has more than 18,000 worker members, 150 employer partners, and several thousand consumer members in over 30 cities nationwide. The story of Saru and her co-founder’s work founding ROC has been chronicled in the book The Accidental American. Saru is a graduate of Yale Law School and the Harvard Kennedy School of Government. She was profiled in the New York Times “Public Lives” section in 2005, named one of Crain’s “40 Under 40” in 2008, was 1010 Wins’ “Newsmaker of the Year” and New York Magazine’s “Influentials” of New York City. She was listed in CNN’s “Top10 Visionary Women” and recognized as a Champion of Change by the White House in 2014, and a James Beard Foundation Leadership Award in 2015. Saru authored Behind the Kitchen Door (Cornell University Press, 2013), a national bestseller, and has appeared on CNN with Soledad O’Brien, Bill Moyers Journal on PBS, Melissa Harris Perry and UP with Chris Hayes on MSNBC, Real Time with Bill Maher on HBO, the Today Show, and NBC Nightly News with Brian Williams.  Her forthcoming book Forked: A New Standard for American Dining (Oxford University Press) is due out in February 2016.

Kat Kinsman, Tasting Table
Kat Kinsman 11/05/13 CNN Digital Expansion New York,NYKat Kinsman is editor at large and former editor-in-chief of Tasting Table. Prior to that, she was the managing editor of CNN Eatocracy, writer and editor for CNN Living and senior editor for AOL Food and Slashfood. Her debut book “Hi, Anxiety” will be published by Dey Street Books in August, 2016. She recently founded Chefs With Issues to address the ongoing mental health crisis in the food industry.



Katherine Miller, Chef Action Network
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Katherine Miller is the Founding Executive Director of Chef Action Network. Katherine is an award-winning communications executive and campaign strategist with nearly 20 years of experience in politics, business, philanthropy and new media. In 2012, Katherine founded Table 81, a full-service communications firm that works with clients in the nonprofit, philanthropy, and socially responsible business fields. Katherine designs global communication campaigns to raise awareness about important issues, inspire people to take meaningful action, and result in lasting changes in policy, politics, and business practices. Her clients include the Bill and Melinda Gates Foundation, MacArthur Foundation, Knight Foundation, Aspen Institute, and James Beard Foundation. @ChefAction

Kristopher Moon, James Beard Foundation
KristophermoonAs Vice President of the James Beard Foundation, Kris Moon oversees the foundation’s development activities, corporate sponsorship initiatives, and a growing roster of thought leadership programs around important food system issues. Moon has also been instrumental in launching the Chefs Boot Camp for Policy and Change, which was piloted in summer 2012 and officially launched in spring 2013. This new program teaches established chefs necessary policy and advocacy skills for creating food system change. @kristophermoon

Kamal Mouzawak, Souk el Tayeb
Screen Shot 2016-04-02 at 5.13.50 PMKamal is the founder of Souk el Tayeb. As the son of a farmer and producer, food and agriculture have always been Kamal’s passion. From food and travel writer to a macrobiotic cooking teacher, to hosting a TV show about healthy living, Kamal has long been a proponent of good food and the values of family, friendship and hospitality that surround it. He created Souk el Tayeb in 2004 and has actively developed and built the institution. Kamal is in charge of the strategic development of the institution as well as its promotion.


Kimbal Musk
Kimbal Musk HeadshotKimbal Musk is on the board for Chipotle Mexican Grill, Tesla Motors and SpaceX. His personal mission is to strengthen communities through food.Kimbal is a co-founder of The Kitchen, a growing family of restaurants that sources directly from local farmers, stimulating the local farm economy to the tune of millions of dollars a year, and creating quality jobs. In 2011, Kimbal co-founded The Kitchen Community, a complementary non-profit organization. The Kitchen Community builds Learning Gardens in schools around the U.S. reaching hundreds of thousands of students every school day, improving their vegetable intake and academic achievements. Follow Kimbal on Twitter @Kimbal and Instagram @KimbalMusk.

Marion Nestle, New York University
Marion Nestle, Bill Hayes Photo
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003.  She is also Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell.   Her research examines scientific and societal influences on food choice, obesity, and food safety, emphasizing the role of food marketing.  She is the author of five prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety;What to Eat; Why Calories Count: From Science to Politics; and Eat, Drink, Vote: An Illustrated Guide to Food Politics.  Her most recent book isSoda Politics: Taking on Big Soda (and Winning).  She has received many awards from groups such as the American Public Health Association, California Public Health Association, The International Association of Culinary Professionals, The James Beard Foundation, and the US Healthful Food Council.  From 2008 to 2013, she wrote a monthly Food Matters column for the San Francisco Chronicle.  She blogs daily (almost), and twitters @marionnestle (ranked by Time Magazine, Science Magazine, and The Guardian as among must reads in health and science).

Michel Nischan, Wholesome Wave
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Michel Nischan is a three-time James Beard Foundation award winning celebrity chef with over 30 years of leadership experience advocating for a more healthful, sustainable food system. He is Founder and CEO of Wholesome Wave, Co-Founder of the Chefs Action Network, as well as Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. He and his Wholesome Wave team were successful at influencing legislative language for the recently passed Federal Farm Bill, supporting affordable access to healthy, locally grown fruits and vegetables for low income consumers. He’s also the author of three cookbooks and a variety of articles focused on sustainable food systems and social equity through food. A lifetime Ashoka fellow, he serves on the board of the Amazon Conservation Team, and The National Young Farmers Coalition. Just this spring, Nischan was named James Beard Foundation’s 2015 Humanitarian of The Year.

Jason Pfeiffer, Maialino
JasonPfeifferJason Pfeifer is the Executive Chef of Maialino. Raised in Raleigh, NC., his fondest childhood memories centered around eating at family reunions in which his grandfather, who was a talented cook, would prepare whole barbequed pigs, hushpuppies, and sweet tea. From a young age, Jason would experiment with flavors and concepts. At age 18, Jason completed a hike of the Appalachian Trail, walking 2,174 miles for five months where he spent time studying mushrooms and wildflowers and creating gourmet meals with the mise en place he foraged during that day’s route. Driven by this passion for food, Jason attended the Culinary Institute of America, graduating in December of 2006. While a student at the CIA, Jason apprenticed at Union Square Hospitality Group’s renowned Gramercy Tavern, and joined the team there upon graduating. He rotated through all of the different savory stations under Executive Chef Michael Anthony and worked pastry under former Pastry Chef Nancy Olson. After Gramercy Tavern, Jason accepted a Chef de Partie position at Thomas Keller’s Per Se, before finding himself back at Union Square Hospitality Group as an opening Sous Chef at Maialino. In the fall of 2011, Jason voyaged to Denmark to perform a seasonal apprenticeship with Rene Redzepi and his world-renowned team at Noma. He later returned to Maialino and was named the Chef de Cuisine in the spring of 2013 before becoming Executive Chef in 2016.

Krishnendu Ray, New York University
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Krishnendu Ray received his Ph.D. in Sociology from SUNY Binghamton in 2001. He holds a master’s degree in Political Science from Delhi University, India. Prior to joining the NYU faculty in 2005, Krishnendu was a faculty member and an Associate Dean for Curriculum Development at The Culinary Institute of America (CIA).

A food studies scholar, he is the author of The Migrant’s Table: Meals and Memories in Bengali-American Households (Temple University, 2004). He has written several book chapters such as “Exotic Restaurants and Expatriate Home Cooking” in David Inglis and Debra Gimlin, eds., The Globalization of Food (Oxford: Berg, 2009), and articles such as “Nation and Cuisine: The Evidence from American Newspapers ca. 1830-2003,” Food & Foodways, 16, 4 (August 2008): 259-297, “Domesticating Cuisine: Food and Aesthetics on American Television,” Gastronomica 7, 1 (Winter 2007): 50-63, “Ethnic Succession and the New American Restaurant Cuisine,” in David Beriss and David Sutton, eds., The Restaurants Book: Ethnographies of Where we Eat (Oxford: Berg Publishers, 2007), and “Why do Ethnic Restaurants Have Terrible Service?” Gastronomica 3, 3 (Summer 2003): 1-7.

Adam Rein, MissionPoint Capital Partners
Adam Rein
Adam Rein focuses on investments related to sustainability, efficiency and resilience. In 2010, Adam co-founded Altaeros Energies, a startup launched out of MIT to develop the world’s first commercial high altitude wind turbine. Adam is also a Director at Greentown Labs, Boston’s leading early stage incubator of cleantech startups. Previously Adam worked as a strategy consultant for Bain & Company. Adam has an MBA from the MIT Sloan School of Management, an MPA from the Harvard Kennedy School of Government and a BA from Yale University.


Dan Rosenthal, Rosenthal Group
Screen Shot 2015-12-07 at 9.55.10 AMDan Rosenthal has been in the restaurant business nearly 50 years and is President of the Rosenthal Group of 7 restaurants in Chicago, including Trattoria No.10, 5 Sopraffina Market caffès, and Poag Mahone’s. He is also the founder of the Green Chicago Restaurant Coalition and currently serves as Chairman of its Sustainable Meat Committee.  All of his restaurants have been independently certified as sustainable by Green Seal, the nation’s preeminent certifying body for environmentally friendly products and services. His restaurants serve over 30,000 meals a week, and purchase over 600,000 pounds of animal proteins a year, every ounce of which has been certifiably raised without antibiotics.

Steven Satterfield, Miller Union
Steven Satterfield Headshot
Steven Satterfield is executive chef and co-owner of Miller Union, author of James Beard Foundation nominated Root to Leaf, serves on the board of Slow Food Atlanta, started the Atlanta local network of Chefs Collaborative, and is an active member of Georgia Organics and the Southern Foodways Alliance. Satterfield was also nominated for Food & Wine magazine’s “People’s Best New Chef,” following Miller Union’s placement on the “Best New Restaurants in America” lists from Bon Appétit and Esquire, as well as Atlanta magazine’s “Restaurant of the Year” in 2010. The James Beard Foundation first recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010. In 2013, 2014, 2015 and 2016, he was a nominee for Best Chef: Southeast by the James Beard Foundation.

 Barton Seaver, Harvard University

BartonSeaver_MEfishmarketBarton Seaver is the Director of the Healthy and Sustainable Food Program with the Center For Health and the Global Environment and Harvard School of Public Health. Barton is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. He believes food is a crucial way for us to connect with the ecosystems, people, and cultures of our world. After graduating with honors from the Culinary Institute of America, a transformative trip to Morocco landed him in the seaside village of Essaouiera, where survival is directly linked to the oceans. His time spent with the locals taught him generations-old fishing methods and shaped his belief that, at its root, sustainability is both an ecological and a humanitarian issue.

As an executive chef, Seaver opened seven restaurants and gained numerous awards and acclaim for his food and for the environmentally conscious businesses he ran. Highlights of his culinary career include three times being named a Rising Culinary Star, twice earning Best New Restaurant awards, and being honored in 2009 byEsquire magazine as Chef of the Year. His restaurant Hook was named by Bon Appetit magazine as one of the top ten eco-friendly restaurants in America.

Simran Sethi, Journalist and Educator
Simran SethiSimran Sethi is a journalist and educator focused on food, sustainability and social change. Named the environmental “messenger” by Vanity Fair,  a top 10 eco-hero of the planet by the U.K.’s Independent, and designated one of the top eight women saving the planet by Marie Claire, Simran is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love, about the story of changes in food and agriculture told through bread, wine, chocolate, coffee and beer. She is an associate at the University of Melbourne’s Sustainable Society Institute in Australia, a contributor for Orion Magazine and a recent visiting scholar at the Cocoa Research Centre in St. Augustine, Trinidad.

Kim Severson, The New York Times
Screen Shot 2015-10-01 at 3.21.35 PMKim Severson is a New York Times domestic correspondent covering food trends and news across the United States. She was previously the New York Times Atlanta bureau chief and, before that, a staff writer for the Dining section of The Times. Since she arrived at the Times in 2004, she has pushed the food beat in interesting directions and onto Page One. She previously wrote about cooking and the culture of food for the San Francisco Chronicle, after a seven-year stint as an editor and reporter at the Anchorage Daily News in Alaska. Before writing about food full time, she covered crime, education, social services and government for daily newspapers on the West Coast.

Ms. Severson has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing.

She has written four books, “The Trans Fat Solution,” “The New Alaska Cookbook,” a memoir called “Spoon Fed: How Eight Cooks Saved My Life,” and, in 2012, “Cook Fight!” a collaborative cookbook with fellow New York Times food writer Julia Moskin.

Sabrina Sexton, Institute of Culinary Education
chef-instructor-sabrina-sextonSabrina is the Program Director, Culinary Arts at Institute of Culinary Education. She joined Gramercy Tavern in 1996, where she first worked in the pastry department with fellow ICE graduate Claudia Fleming before switching to the culinary side and becoming the restaurant’s Tavern Chef. In 1999, she made the move to full-time teaching. Sabrina loves her students and is continually inspired by their drive and enthusiasm: “We’re constantly dealing with students from so many backgrounds: those from the food industry, lawyers, firefighters, homemakers… you need to think of new ways, try new methods to reach students with different goals and expectations. I’m constantly finding ways to connect with people.”

 Andrew Tarlow, Wythe Hotel, Marlow & Sons, Diner, Reynard & More
Restaurateur Andrew Tarlow is widely recognized for pioneering the artisanal food movement in Brooklyn with his collection of acclaimed restaurants, which focus on sustainable, seasonal and locally sourced ingredients. Andrew and his partners opened the Wythe Hotel and its ground floor restaurant Reynard in 2012, housed in a turn-of-the-century factory building in Williamsburg, Brooklyn. In 1999, Andrew opened his first restaurant, Diner, which serves locally-sourced, New American food inside a refurbished 1927 dining car in the industrial neighborhood of South Williamsburg. Marlow & Sons, a restaurant, oyster bar, and general store, soon followed next door, functioning as a cafe by day and a raw bar and restaurant by night. Other culinary ventures include Marlow & Daughters in Williamsburg, a butcher shop specializing in locally sourced grass-fed meat and house-made sausages; and Roman’s in Fort Greene, Brooklyn, an Italian-inspired restaurant with a three-course menu that changes daily. Most recently, Andrew opened Achilles Heel, a bar and café in Greenpoint, Brooklyn, and launched She Wolf Bakery – making the bread that has been served at his restaurants since 2009 available for purchase to the public for the first time. Andrew is also the founder and publisher of Diner Journal, a quarterly magazine with original art, literature, and recipes, that is distributed in his restaurants and select bookstores throughout the world.

Bill Telepan, Telepan
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Bill Telepan is the chef/owner of Telepan in New York. One of New York’s first and most acclaimed devotees of “greenmarket cooking”, utilizing the freshest ingredients from local markets; Bill Telepan is committed to showcasing the season’s bounty through his cuisine. He insists on understanding where his ingredients come from, how they’ve been cared for, and using the best of what is available—a thoughtfulness that’s reflected in the vibrant dishes he creates at his namesake restaurant.

Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Bill has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences. Bill currently lives on the Upper West Side with his wife and daughter.

Rob Trice, Mixing Bowl Hub, Better Food Ventures
RobTriceRob Trice is the Founder of the Mixing Bowl Hub and Better Food Ventures. He is leveraging his background in telecom, mobile and internet venture capital to explore the application of IT to the food and agriculture sectors. The Mixing Bowl Hub is a forum to link food, agriculture and IT innovators. Better Food Ventures makes seed-stage investments aligned with the theme of applying IT to food and agriculture. Rob previously worked at Swisscom Ventures, SK Telecom Ventures, Nokia Growth Partners and Nokia Venture Partners (now BlueRun Ventures). Prior to his days in venture capital, he worked at DIRECTV in LA and at a think-tank in DC, The Center for Strategic & International Studies.  He also founded the non-profit Corporate Innovators Huddle and serves on the board of San Francisco-based engaged philanthropy organization, Full Circle Fund.

Derek Wagner, Nicks on Broadway, Chefs Collaborative Board Member
At the age of 24, Derek opened Nick on Broadway. Eleven years later, it has expanded from its modest eighteen seat beginnings to its current 55 seat, acclaimed restaurant. Staying connected to the community is paramount to Derek and the philosophy that has come to shape Nicks on Broadway.  Starting years ago, Derek has developed and fostered strong relationships with local growers, producers, farmers, fishermen and artisans.  His efforts and passions have also lead him to establish on premise herb and vegetable gardens, the planting fruit trees in his near-by yard, and composting for local farms and the following years on-site gardens. Derek has been nominated for The James Beard Rising Star Award twice, been featured on TV’s Food Network several times, written about in Food & Wine, Esquire Magazine, Travel & Leisure, Clean Eating Magazine, The New York Times, The Boston Globe, and The London Independent, to name a few.  Nicks has been named “One of the Worlds Best Restaurants” by Fodor’s International Travel Guide for the third year in a row.

Ari Weinzweig, Zingerman’s
Ari is the CEO and co-founding partner of Zingerman’s: The Zingerman’s Community of Businesses (ZCoB) has annual sales of over $45 million and includes Zingerman’s Delicatessen, Zingerman’s Bakehouse, Zingerman’s Creamery, Zingerman’s Mail Order, Zingerman’s Coffee Company, Zingerman’s Roadhouse, Zingerman’s Candy Manufactory and ZingTrain–a consulting and training company that shares Zingerman’s approach to business with like-minded organizations from around the world.Ari is the author of a number of articles and books, including Zingerman’s Guide to Better Bacon(Zingerman’s Press), Zingerman’s Guide to Giving Great Service(Hyperion), and Zingerman’s Guide to Good Eating (Houghton Mifflin).  Ari’s newest books are Zingerman’s Guide to Good Leading, Part One; A Lapsed Anarchist’s Approach to Building a Great Business and Zingerman’s Guide to Good Leading, Part Two: A Lapsed Anarchist’s Approach to Being a Better Leader.

Paul Willis, Niman Ranch
Paul Willis is the Co-Founder and Manager of Niman Ranch. Paul holds immeasurable knowledge of the pork farming industry. Willis has always raised pigs the old-fashioned way on open pasture and deeply bedded pens. He uses no antibiotics or artificial growth hormones, believing that the humane treatment of animals results in better-tasting meat. Willis and Niman Ranch formed a partnership in 1995, and since then Willis has acted as a “hog farming crusader,” encouraging more than 400 like-minded family farmers to raise free range pigs exclusively for Niman Ranch Pork Co.

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