Vanessa Ali M.A.T
Assistant Professor | College of Food Innovation and Technology
JWU Providence Campus

Vanessa Ali, a proud Colombian and Palestinian, is an accomplished culinary professional and educator with a passion for fostering cultural awareness and culinary innovation. She holds a master’s degree in Arts of Teaching from Johnson & Wales University, where she now serves as a full-time faculty member. Throughout her diverse career, Ali has worked across various areas of the culinary industry, including front-of-house operations, research and development, catering, event planning, and private chef services.
In addition to her teaching role, Ali is dedicated to empowering the next generation of culinary leaders by co-advising Culinaria Latina, a student-led club at Johnson & Wales University. She also contributes her expertise as a consultant and trainer for Clarke Living, a distinguished Sub-Zero/Wolf kitchen showroom, and plays a key role as operations coordinator for The Flavor Experience, an exclusive food and beverage conference.
Ali is also an organizer for the Tastes of the World Chef’s Culinary Conference at UMass, where she focuses on developing workshops that promote healthier culinary concepts and sustainable food practices.

Dan Barber is chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Barber’s opinions on food and agricultural policy have appeared in The New York Times and other publications. He also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and Outstanding Chef (2009). President Barack Obama appointed him to serve on the President’s Council on Physical Fitness, Sports & Nutrition. Barber continues his work to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.

Deanne Brandstetter has over thirty years of experience in the food and nutrition business. As Vice President of Nutrition & Wellness for Compass Group, North America, she leads a team that coordinates wellness programs for foodservice clients and develops innovative & award winning cross sector nutrition & wellness initiatives. She also directed the nutrition program for the 2002 Winter Olympic Games in Salt Lake City, Utah as part of the Compass Olympics Lead Management Team.

Deanne’s marketing background and passion for great food has fueled her goal of creatively translating medical and nutrition science into innovative exciting food concepts for Compass Group customers.

She earned an American Culinary Federation Silver medal for Healthy Cuisine, and has presented at meetings in the US and globally. Deanne is a Culinary Institute of America Fellow, was a member of the Academy of Nutrition and Dietetics Sustainable Food Systems Roundtable and Task Force on Menu Labeling, Past-Chair of the Academy of Nutrition and Dietetics Nominating Committee, member of the Academy IDEA Committee, Past-Chair of Dietitians in Business & Communications, 2022-23 Treasurer of the Academy of Nutrition & Dietetics and is the 2024-25 Academy President-Elect. She also serves on the Advisory Board to the Dean of the School of Education, Health and Society at Miami University. She was awarded a WELL Community Award in 2021 and the Dietitians in Business & Communications Outstanding Leader in 2022.

Matthew Britt is a chef and associate professor contributing his years of experience running restaurants in Washington, DC to New England’s growing culinary scene. Britt has experience in several types of cuisines but specializes in tying New England tradition with world flavors. He currently works as a full-time faculty member at Johnson & Wales University, where he also serves as the lead organizer of the annual FIT Symposium.

Growing up in Nashua, New Hampshire, Britt became a dishwasher at the age of 16 and worked to advance his skills as a line cook at local restaurants. Like many in his field, Britt attended the Culinary Institute of America, graduating in 2004. He went on to work at the Ritz Carlton in Boston and for the Back Bay Restaurant Group in that same city. In 2006, Chef Britt moved to Washington, DC and joined the Passion Food Hospitality family where rose to become the executive chef at the Latin inspired Ceiba, in 2011. After several years leading the Ceiba team, Britt and his wife Erin decided to relocate, returning to their roots in New England. There, Britt landed teaching positions at Le Cordon Bleu and then Johnson & Wales. Chef Britt holds a Master’s Degree in Education and celebrates incorporating the natural world into everything he cooks and teaches. From leveraging global flavors, to celebrating what thrives in our local eco-system, his goal is make every dining experience memorable.

Chrissy Carroll is a vibrant Registered Dietitian with 18 years of experience in the nutrition field. She has tackled many roles, including nutrition education in both the K-12 and collegiate settings, corporate wellness programming for local businesses, and administration of a food and fitness curriculum at a homeless shelter.

For the last 10 years, Chrissy has worked primarily as a content creator and speaker. Her website, Snacking in Sneakers, shares nutrition tips, training information, and recipes for runners, attracting over 100,000 views each month.

Chrissy has carved out four primary areas of expertise through her diverse roles throughout her career: sports nutrition, content creation, general artificial intelligence, and leadership development. She enjoys breaking down complex topics into practical, actionable insights, helping dietitians navigate these evolving landscapes.

In addition to being an RD, Chrissy also holds a professional certificate in Next-Generation Learning with Generative AI, as well as certifications as a running coach and triathlon coach. She was named the Massachusetts Dietitian of the Year in 2020.

Ashley Carter is a registered dietitian who believes in providing nutrition education with a culturally focused approach. She is the co-founder and director of EatWell Exchange, a 501(c)(3) nonprofit that helps improve access to healthier foods, and initiatives to teach low-income, minority communities how to cook nutritious and affordable foods. Based in Miami, she works with communities throughout the nation to help increase access, knowledge, and affordability of healthier foods. Her specialty involves simplifying scientific and nutritional information for communities to understand. Ashley graduated from Florida State University with a degree in dietetics and a minor in religion and obtained her master’s in nutrition with a focus on health informatics from the University of North Florida. She is the author of the children book, Enoch’s Little Lunch where she brings focus to cultural foods at lunchtime. She is an adjunct professor at Florida Agricultural and Mechanical University teaching Science of Nutrition. Ashley has been featured in Eating Well, Today’s Dietitians, Essence, Miami Times, VeryWell Fit, Well+Good, and Kids Eat in Color. She was included as “40 Black Dietitians, Nutritionists, Chefs, and Food Influencers To Know and Love” by Loseit.com. Her goal is to provide realistic generational changes using foods accustomed to different cultures to decrease negative health outcomes like diabetes, cancer, and cardiovascular diseases.

Master Baker Lumi Cirstea is an educator driven by a passion to inspire, empower, and elevate the next generation of baking and pastry professionals. With over a decade of experience in both United States and European pastry labs, Lumi developed extensive expertise in bread and pastry making, refining her craft through hands-on and academic experiences

During her eleven years as a faculty member at Johnson & Wales University in Providence, RI, Lumi mentored hundreds of students, instilling in them the same relentless pursuit of excellence that defines her own career. “To wake up each day with a desire to be better than yesterday” is Lumi’s philosophy and helped her to earn the Master Baker title as well as a Master of Business Administration with a concentration in Hospitality. This combination of academic, artisan and business acumen has shaped Lumi’s well-rounded approach and dedication to the art of baking and pastry under the food service management umbrella.

Lumi’s work has been featured in leading publications, including Bread Lines, Baking and Pastry of America, and The Providence Journal. She is a passionate advocate for artisan bread baking, constantly pushing boundaries with innovative techniques and a steadfast commitment to excellence.

Currently, Lumi is an Associate Professor at the Culinary Institute of America in Hyde Park, NY, where she fosters the growth of future leaders in the baking and pastry industry.

Kristy Del Coro, MS, RDN, LDN is a culinary nutritionist based in Southern Maine. With over 15 years of experience, Kristy combines her strong foundation in clinical nutrition with her professional culinary skills to develop healthy flavorful recipes and educate others on how to apply nutrition science in the kitchen.

Kristy is the co-founder of the Culinary Nutrition Collaborative, a platform that provides culinary focused nutrition education to thousands of healthcare professionals nationwide. In addition, Kristy is a freelance food and health writer, recipe developer, consultant, and media spokesperson.

Kristy’s career spans a wide range of roles, including working as part of the culinary management team of a groundbreaking Michelin-starred restaurant group recognized for its sustainable and health-forward approach to food. She has also consulted for top-tier food service operations and global food companies and served as an adjunct faculty member at her alma mater, New York University. Recognized as a thought leader in her field, Kristy is frequently quoted in media outlets for her expertise and has been recognized in national and international publications including The New York Times, The Wall Street Journal, and Bon Appétit among others.

Whether in her writing or in her recipes, Kristy is committed to highlighting foods and products that are healthy for both individuals and the planet, combining her values that support a sustainable food system as well as personal health. Living in Maine within close proximity to both farmland and ocean, Kristy often draws culinary inspiration from her local food community while also embracing her deep Greek roots.

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

MA, Assistant Professor Johnson & Wales University | College of Food Innovation & Technology

Gennaro DeMaria, my father, proudly served as the proprietor of LaSalle Bakery in Providence, Rhode Island for four decades. My journey with the bakery began at the tender age of ten, where I enthusiastically tackled various tasks and odd jobs. Over the years, I honed my baking expertise across a spectrum of delights including danishes, muffins, croissants, breads, and cakes, dedicating myself to mastering each craft.
At the age of 22, after years of dedicated service, I transitioned to Marriott Hotels, where I spent the ensuing seven years refining my culinary skills. During this time, I delved deep into the intricacies of cooking, further enriching my repertoire.
Beyond my professional endeavors, I find immense fulfillment in sharing the art of Old-World Italian pastry, alongside the nuances of bread and roll production, with student clubs. It brings me joy to impart my knowledge and passion to aspiring bakers, preserving and perpetuating these cherished culinary traditions.

Connie Diekman, M.Ed., RD, LD, FADA, FAND is a Food and Nutrition Consultant in St. Louis, Missouri. Diekman is the former Director of University Nutrition at Washington University in St Louis, a Former President of the Academy of Nutrition and Dietetics and a former chair of the American Heart Association – Missouri affiliate.

Diekman worked as a television nutrition reporter for close to 15 years in St Louis, Missouri. For fifteen years Diekman was the voice of the “Eating Right” minute which aired on radio station WBBM in Chicago. She continues to be quoted regularly by the media on food and nutrition issues.

Diekman is the author of “The Everything Mediterranean Diet Book: All You Need to Lose Weight and Stay Healthy!” and the book “SuperFood Nuts”.

Honors received include; the Academy of Nutrition and Dietetics Medallion award, the Alumni Distinguished Service Award from Fontbonne University, the Outstanding Dietitian of the Year Award from the Missouri Dietetic Association, the Recognized Young Dietitian of the Year from the Missouri Dietetic Association, and the Dr. Arthur Strauss Award, from the American Heart Association – St. Louis.

Jason Evans is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food & Beverage Entrepreneurship and Sustainable Food Systems on its campuses in Providence, RI and Charlotte, NC. Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York’s College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture & Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007.

Tamara Duker Freuman, MS, RD, CDN, is a New York City-based registered dietitian with 15 years of experience in clinical gastroenterology practice settings, specializing in the dietary management of digestive symptoms and diseases. She holds a master’s degree in clinical nutrition from New York University and completed her undergraduate education at Duke University. She is currently employed at New York Gastroenterology Associates and lectures nationally at academic conferences on the topic of dietary management of digestive disease.

Freuman is also a nationally known health writer and the author of two books, “The Bloated Belly Whisperer” (2018) and “REGULAR” (2023), which have been translated into five languages and published in over a dozen countries worldwide. She has written close to 300 articles for U.S. News & Health Report’s eat + run blog, and currently serves on their Medical Advisory Board.

Tareq Hadhad is telling his story. He was a Syrian refugee and now living his new life with his entrepreneurial family in Canada’s east coast. He is the founder and CEO of Peace by Chocolate, and most recently been recognized as one of the Top 50 CEOs in Atlantic Canada by Atlantic Business Magazine.

In 2012 the Hadhad’s home and factory that housed the family chocolate-making business were destroyed which forced them to seek safety in other countries. A former medical student at Damascus University and long-time peacekeeping advocate, Tareq joined medical relief efforts after arriving in Lebanon. A new life began when Tareq and his family were welcomed to Canada on a community-based sponsorship.

Passionate about peace and entrepreneurship, his family relaunched the family business to recreate the chocolates they once exported across the Middle East and their story has turned into an international inspiring phenomenon.

Tareq and his family have a focus on job creation, utilizing a network of local community members and refugees from across Nova Scotia and Canada to help support the local economy. Now that their chocolates are distributed across Canada, they look to offer more employment and exporting opportunities as their business grows.

Author, Jon Tattrie wrote a book about the Hadhad’s story which has become a bestseller. A feature film, Peace by Chocolate, also based on the family’s story premiered at the Tribeca Film Festival and launched in Cineplex theaters across Canada in the spring of 2022. The film won several film festivals awards and accolades.

In January 2020, Tareq received his official Canadian Citizenship which garnered international attention and has become one of the greatest accomplishments of his life. He has had the privilege to meet former President of the United States, Barack Obama, Canadian Prime Ministers, and has had conversations with many World Leaders. He was named a Top 30 Under 30 Innovator by Atlantic Business Magazine in 2022, a recipient of the EY Entrepreneur of The Year 2021 for Atlantic, named one of the Top 25 Canadian Immigrants, selected by Google as the National Hero Case, was awarded RBC’s Entrepreneur of the Year in 2020  and Queen Elizabeth II’s Platinum Jubilee Medal. All of this has happened since Tareq’s arrival on Canada’s East Coast in December 2015 as a Syrian-Canadian newcomer.

Tareq has spoken at the Summit of The Americas, Amnesty International’s Human Rights Conference, TEDx events, and Chambers of Commerce Dinners. He has delivered keynote presentations in the  United States, Mexico, Jamaica, the UK, France and Denmark, spoke to several corporate and government organizations both in person and virtually, and done over 1000 interviews with various news teams across the globe. Tareq speaks on the compelling story of his family, the positive impact of newcomers, and the spirit of resiliency, entrepreneurship and giving back.

Dr. Jessica B. Harris is one of the ranking authorities on the culture, cuisine, and community of the African Diaspora. Her New York Times bestselling cookbook, High on the Hog, winner of 2 NAACP Image Awards, was the basis for the acclaimed Peabody Award-winning Netflix series of the same name. Dr. Harris led the Culinary Institute of America’s African Diaspora Foodways Initiative, conceptualized the award-winning cafeteria of the Smithsonian Museum of African American History and Culture, and served as lead curator for the exhibit African/American: Making the Nation’s Table presented by New York’s Museum of Food and Drink. Dr. Harris was a professor at Queens College/CUNY in New York for five decades and is currently professor emerita at that institution while consulting internationally. Dr. Harris’s unique depth of expertise and brilliant intellect inspire every audience member’s thirst for knowledge.

Dr. Harris’s work has been honored with the James Beard Lifetime Achievement Award, and her books were inducted into the James Beard Cookbook Hall of Fame. She was named to the TIME Most Influential People list and is the winner of the 2023 IACP Award for Culinary History. As a speaker, Dr. Harris has been sought by Sysco, Rutgers University, Adobe, and more.

Janet Helm is a registered dietitian and culinary professional with 20+ years PR agency experience helping food and beverage brands and agricultural commodity boards intersect with food culture, tell their story, engage stakeholders and deploy influencers.
As the former Chief Food and Nutrition Strategist for Weber Shandwick, she’s helped turn milk from a commodity to a brand with the iconic got milk? milk mustache campaign, helped tart cherries burst out of the pie shell and onto the superfruit stage, and repositioned pork as “the other white meat” and a lean, center-of-the plate star.
As an experienced food and nutrition strategist and marketer, Janet recently started her own consultancy Food at the Helm. She is a sought-after speaker on food trends at national conferences and has discussed the latest nutrition topics in the media, including segments on Good Morning America, Today and CNN.
She is a former media spokesperson for the Academy of Nutrition and Dietetics and a recipient of the Academy’s Media Excellence Award. As a contributing writer, her work has appeared in Health, Cooking Light, Chicago Tribune, U.S. News & World Report, WebMD and Huffington Post.

Matt Jennings began working in the foodservice business at the early age of 15, as a prep cook and stock boy for a grocery and café in Massachusetts. From here, Matt worked his way through various positions on the line and eventually enrolled at the New England Culinary Institute . Graduating with Distinction, Matt continued to pursue cooking after school, working at noteable restaurants around the United States and abroad, before returning to his native Boston where he would gain invaluable experience in gourmet specialty food retail, as well as falling in love with a baker and wife-to-be Kate. The two moved to California in 2002, allowing Kate to pursue her pastry degree at Culinary Institute Of America at Greystone in Napa Valley.

In 2003 it was time for the couple to move back to New England, where they settled in Providence, Rhode Island to open what would become their highly successful and beloved artisan foods specialty shop and adjacent New England bistro, Farmstead. Matt and Kate owned and operated Farmstead for eleven years, garnering regional and national recognition, including Matt’s four James Beard Foundation nominations for Best Chef Northeast (2011, 2012, 2013, 2014). Matt was also given a nod from Food & Wine, selected as one of the country’s “40 Under 40” for ‘Changing The Way America Eats’ in 2010. Matt was awarded Mother Nature Network’s ‘Most Sustainable Chefs In The United States’ award in 2010 as well, and was chosen as a Coastal New England Rising Star Chef in 2014 by Star Chefs.

In 2014 the couple relocated to Matt’s native Boston, to open Townsman restaurant- their 140 seat, celebrated ‘New England Brasserie’ concept. Townsman went on to receive numerous accolades including Food & Wine Magazine’s 2016 Restaurant Of The Year. In 2017, Matt wrote his first cookbook, ‘Homegrown; Cooking From My New England Roots’. The book garnered much attention and was a finalist for a James Beard Award for best regional cookbook and was shortlisted for IACP’s prestigious ‘Best New Cookbook’ category.

After Matt embraced sobriety and worked through some personal health issues, the restaurant was sold in 2017, allowing Matt to start Full Heart Hospitality – a food, beverage and hospitality consultancy with his partner, Chef Jason Rose.

In July of 2019, Matt and his family relocated to Kate’s native Vermont and purchased a small farm 15 minutes south of Burlington. In February of 2025, Matt launched MAJC- The Operating System for Hospitality. MAJC is the first ever virtual community for hospitality professionals, offering inspiration, insights, tools and resources to help owners, operators and managers be more profitable and sustainable. Obviously, he likes to be busy.

Matt’s food writing and recipes have been featured in Bon Appetit, Food & Wine, Wine Spectator, Sunset Magazine, Yankee Magazine, The New York Times, The Wall Street Journal, The Boston Globe, Saveur Magazine, Esquire and many more. Matt has appeared on PBS, The Travel Channel, The Food Network and many other national programs.

Matt and Kate have two sons, Sawyer (age 11) and Coleman (age 8) as well as Hank, a Bluetick Hound, Stella, a French Bulldog and a smattering of chickens, pigs, sheep and other farm friends.

Amber Johnson, Director of Marketing & Communications, Lentils.org
As Director of Marketing & Communications with Lentils.org, Amber leads efforts to increase the awareness of lentils in the U.S. across the non-commercial and commercial foodservice industries working with chefs, culinary innovators, and industry experts. She holds a Bachelor of Commerce degree in Marketing from the University of Saskatchewan. With 15 years of progressive marketing experience, Amber has a diverse array of knowledge working in agriculture, food, hospitality, tourism, and hotel industries.

Stefanos N. Kales MD, MPH, FACP, FACOEM
Dr. Kales is a Professor of Medicine at Harvard Medical School, and Professor & Director of the Occupational Medicine Residency at the Harvard Chan School of Public Health (HSPH). He is also Chief of Occupational Medicine /Medical Director- Employee Health at the Cambridge Health Alliance, a Harvard-affiliated hospital system.

He organized and hosted Harvard’s groundbreaking 2014 Mediterranean Diet Conference, and he was Scientific Chair of the landmark 2017 Mediterranean Diet & Health Conference in Greece. In 2019, Dr. Kales received competitive funding from Harvard’s Radcliffe Institute for Advanced Study to organize and host the invitation-only Exploratory Seminar: “Mediterranean Diet: Promotion and Dissemination of Healthy Eating”. He is the founder of the Hellenic Center for Excellence in Health & Wellness, and was the scientific organizer of the 2022, 2023 & 2024 Cretan lifestyle conferences.

Dr. Kales has participated in a wide range of medical/public health research, advisory and teaching activities on five continents resulting in over 250 publications and wide recognition nationally and internationally. He serves on the editorial boards of several biomedical journals and is a faculty member in Harvard’s Cardiovascular Epidemiology Program and Harvard Medical School’s Division of Sleep Medicine.

Dr. Kales has received numerous honors, including the 2013 Kehoe Award for Excellence in Education and Research and 2014 Harriet Hardy Award for outstanding scientific contributions to the field. He has also received honors from the International Association of Fire Chiefs and was inducted into the Order of Emperor Dom Pedro II by the Federal Corp of Brazilian Military Firefighters. He has also received several million dollars in competitive US federal funding, including an ambitious Mediterranean Diet Intervention trial (“Feeding America’s Bravest: Survival Mediterranean Style) among Midwestern firefighters which was awarded the 2017 Silver Medal for Health Research by the Oleocanthal International Society, and another recent grant to create a Healthy Lifestyle smartphone application. He received the 2024 Mentor Award from the American College of Occupational & Environmental Medicine.

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

Breana Lai Killeen is a Senior Food Editor for Food & Wine, a chef, food writer, recipe developer, dietitian, and farmer with 18 years of experience creating editorial and digital content. She has written and edited over 3000 recipes, articles, and presentations for top brands including EatingWell, AllRecipes, Food & Wine, Cabot Creamery, HelloFresh, POM Wonderful, the National Beef Council, and the Dairy Council. Breana has a master’s degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust trained sommelier and is a registered dietitian. Breana loves teaching people how to cook, especially if it involves using up all the bits and pieces left in the veggie drawer to make something seemingly impressive for her 4-year-old twins. When she’s not cooking or chasing toddlers, you can find her out on Killeen Crossroads Farm in Vermont wrangling 200 chickens, 10 cows, 2 dogs and her tractor-loving husband.

Tiffany Leon, MS, RD
As FARE’s Asst. Director of Training and Professional Programs, Tiffany supports the development of educational materials and training programs for key target audiences including registered dietitians or other healthcare professionals, commercial foodservice operators and of course, those with food allergies! Tiffany came to FARE from Georgetown University where she worked in dining services to help students with dietary restrictions navigate their dining options, served as a voice for the students during menu development, and provided food safety training to the campus dining staff. Prior to that she was at a private nutrition and research firm that tailored holistic nutrition programs to boost physical and mental performance.
She has been a Registered Dietitian for 12 years, and earned degrees from James Madison University and Columbia University.

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

A doctor of Educational Sustainability, Chef Branden Lewis is a Professor at Johnson & Wales University in Providence, Rhode Island. He blends his expertise in international and plant-based cuisines with a deep commitment to sustainable food systems and culinary education. A Certified Executive Chef with the American Culinary Federation and a Certified Mushroom Forager, Dr. Lewis is a passionate advocate for sustainability in the culinary world. He believes that culinary education should prioritize sustainability, as chefs have a unique opportunity to influence the food system through responsible sourcing, relationship-building, hunger relief, and advocacy for sustainable practices.

Since returning to his alma mater, Dr. Lewis has spearheaded the development of the Sustainable Food Systems Bachelor’s program and the Culinary Sustainability minor at Johnson & Wales. As the program lead, he mentors students in exploring the complexities of the food web through innovative, experiential teaching methods.

In 2008, Dr. Lewis was honored as one of Edible Rhody magazine’s “Food Heroes” for his work supporting immigrant and refugee communities. In 2013, he was featured in the Rhode Island episode of Bizarre Foods America with Andrew Zimmern, which highlighted sustainably caught local seafood. In 2024, he was also featured in the sustainable seafood documentary Against the Current. Throughout his career at Johnson & Wales, Dr. Lewis has received numerous accolades, including the Distinguished Scholarship Award, Outstanding Service Award, Advisor of the Year, and the Robert M. Nograd Teacher of the Year Award.

Driven by his passion for sustainable food systems, Dr. Lewis continues to make significant contributions to research, program development, and teaching in culinary sustainability, amplifying the impact of both Johnson & Wales and the broader culinary community.

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

Since graduating FIU in 1991, John has dedicated more than 30 years to a career in culinary arts and hospitality, working in both front of house and kitchen/bakery operations for hotels, cruise ships, premiere catering companies, and 2 of the top 3 global foodservice management companies in positions that continually increased his responsibility from an Executive Chef to a Regional Vice President role. John has also had the pleasure of serving as 2-term President of his local ACF chapter in South Florida. Today, John teaches young hospitality professionals, various culinary and other courses as the Lead Culinary Faculty at the Chaplin School of Hospitality Management & Tourism at Florida International University.
In 2011, John formed Hospitality Performance Partners, bringing this same hospitality Passion to a new consulting company focusing on a broad range of activities. The company’s Culinary trainings and Operational Performance “Fresh Eyes” reviews have helped many clients improve their hospitality operations both financially and operationally.

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

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

David Julian McClements is a Distinguished Professor at the University of Massachusetts, an Adjunct Professor at Zhejiang Gongshang University, and a Visiting Professor at Harvard University. He specializes in food biopolymers and colloids, with an emphasis on using structural design principles to improve the quality, safety, shelf-life, sustainability, and nutrition of foods. His recent research focusses on food nanotechnology, colloidal delivery systems, designing healthier processed foods, and creating next generation plant-based foods. He is the author of ten books, including “How to be a Successful Scientist” (2024). “Meat Less: The Next Food Revolution” (2023), “Food Nanotechnology” (2022), “Next Generation Plant-based Foods” (2022), and “Future Foods: How Modern Science is Transforming the Way We Eat” (2019). He has published over 1600 articles in scientific journals (>170,000 citations; H-index 205, Google Scholar, 2024).

Stacy Mirabello M.A., CEPC
Associate Professor | College of Food Innovation and Technology
JWU Providence Campus

My love for food started at a young age, cooking alongside of my grandmother. Throughout the years my passion continued to grow while working in many fine dining restaurants as a pastry chef throughout the US and Europe. While working at the three-starred Michelin restaurant, The Waterside Inn in England, I was given the opportunity to expand my skills and knowledge outside of the pastry kitchen to include fish fabrication and whole animal butchery, and most importantly I learned to respect and appreciate the value of food and what it brings to the table. With this new attitude toward food, I shifted my focus and gradually changed the way I approached cooking to include using it as a resource to promote health and wellness as well as reverence for the environment.

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

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

Marie Molde is a food and beverage industry consultant, speaker and researcher interviewed by leading media and news companies including CBS Sunday Morning, The New York Times, The Washington Post and BuzzFeed. With a strong background in food, nutrition and business, Marie is a registered dietitian and holds an MBA from Dominican University.

Chef Ricky Moore – the James Beard Foundation winner for “Best Chef Southeast” and self-professed North Carolina seafood evangelist – opened the popular Saltbox Seafood Joint® in 2012 in Durham, North Carolina. Praised by Saveur as “a tiny but mighty seafood shack,” Saltbox Seafood Joint takes inspiration from his native Eastern Carolina coast and its traditional roadside fish shacks. Early in his career, Moore served as a cook in the US Army before attending and graduating from the esteemed Culinary Institute of America. After kitchen stints in some of the world’s most prestigious kitchens from DC to Chicago, Moore’s reputation earned him a spot competing against Chef Michael Symon on “Iron Chef America.” In Durham, Moore found success with Saltbox Seafood Joint and debuted the Saltbox Seafood Joint® Cookbook in 2019 – with 60 recipes celebrating his coastal culinary heritage. In 2020, Discover awarded Saltbox Seafood Joint® $25,000 for its #EatItForward campaign for black-owned restaurateurs and MOFAD included it in its Black History Month exhibit, “African/American: Making the Nation’s Table.” Today Moore continues to fulfill his lifelong dream as an entrepreneur, professional, and preserver of North Carolina fisherman and foodways, and is a member of the NC Oyster Trail and on the Advisory Board for the NC Sea Grant.

Chef Hiroo Nagahara was born and raised in Tokyo but spent most of his adult life honing his culinary career in the United States. He’s worked with some of the finest chefs and restaurateurs in the industry including the late Charlie Trotter. His career blossomed when he landed the executive chef position at Bar Charlie in Las Vegas. Working with Trotter’s team opened doors for Hiroo to stage with some of the world’s most talented Michelin-starred chefs like Guy Savoy (Restaurant Guy Savoy ***), Hideki Ishikawa (Kagurazaka Ishikawa ***) and Yoshihiro Narisawa (Narisawa **).

In 2010, Nagahara moved to San Francisco and partnered with Mobi Munch to launch The Chairman, an award-winning food truck that blurred the lines between fine-dining and street food. After the success of The Chairman, Hiroo went on to open Nomica, a modern Japanese restaurant serving refined rustic cuisine in the heart of the Castro District. And in 2019 with Bao Hiroo, Nagahara brought his pedigreed resume and mother’s cherished recipes for stuffed bao to the Arts District in DTLA. His menu offered a unique mix of sweet, savory, steamed, baked and fried bao, all hand-crafted and delicious. Since then, he has consulted at two 5-Star Hotel Properties in Santa Monica, consulted for the Award-Winning Culinary Program at UMass, cooked privately for high profile clients, and ran numerous successful Residencies at Kimpton La Peer Hotel and The Restaurant at Japan House LA. Currently, he is pursuing opportunities to open foodservice concepts of his own.

Chef Nagahara has earned a number of accolades including a Michelin 1 Star Award while working for Charlie Trotter in Las Vegas. With The Chairman, his truck was named one of America’s Top Asian Food Trucks by Details Magazine as well as Most Mouth-Watering Food Trucks by Maxim. He also competed on Iron Chef Showdown in 2017.

Award winning food and travel journalist, speaker, author, nutrition communications consultant, television personality and registered dietitian nutritionist, Carolyn O’Neil, MS, RDN connects the worlds of food, nutrition and cuisine with a love of global travel and cultural exploration.

Carolyn writes about food, nutrition, travel and healthy lifestyles for numerous publications including VIE Magazine, OLTRE Magazine, Atlanta Homes & Lifestyles Magazine, Southern Living Magazine and Food & Wine Magazines. She is on the Nutrition Review Board for Southern Living Magazine and Forbes Health.

Carolyn’s newly launched podcast is Watch What You Eat with Carolyn O’Neil: seeking the very best in food, nutrition and cuisine. Her social media platforms including her website www.TheHappyHealthyKitchen.com present lively content on food, nutrition, culinary travel and healthy lifestyles with a mission to share what’s “Good for people and the planet!” Carolyn is active in social media, especially Instagram where she shares the best in culinary travel. https://www.instagram.com/carolynoneil/

Carolyn is a member of the invite-only Google Food Lab, an international group of thought leaders in all areas of food from farming to finance. She served on Delta Air Lines Culinary Council as a nutrition consultant to help update and guide the airline’s inflight menu planning for special meals and wellness initiatives.

As a media spokesperson, Carolyn has worked with multiply leading brands including Nestle, The Wonderful Company, Quaker, Sunsweet, Danone, ConAgra and many others.Carolyn has been a professor of nutrition science and nutrition communication for Florida State University’s London Study Centre and professor of journalism for Emory University in Atlanta.

She is a contributor to NBC Atlanta & Company and can be seen as “The Lady of the Refrigerator” on Alton Brown’s Good Eats on Food Network.

Carolyn is the author of Southern Living’s best selling The Slim Down South Cookbook and co-author of The Dish on Eating Healthy and Being Fabulous winner at the World Food Media awards.

A pioneer in food television, Carolyn launched and led CNN’s coverage of food and nutrition for nearly 20 years as anchor and executive producer of CNN On The Menu and was senior correspondent and anchor for CNN’s Travel Now program. She’s earned two James Beard Foundation Awards for excellence in broadcast food journalism and is a member of the James Beard Foundation’s Who’s Who in American Food and Beverage.

She has also been honored by the National Restaurant Association, the American Heart Association, the American Society for Nutrition and the Academy of Nutrition and Dietetics for her pioneering work in nutrition communications.

Her master’s degree in nutrition is from Boston University and undergraduate degree in Foods and Nutrition is from Florida State University. Carolyn lives in Atlanta.

Chef Rebecca Peizer is a seasoned chef, professor, and consultant with over 26 years of experience in the culinary industry. She is known for her innovative culinary ideation, menu development, and educational expertise, spanning multiple culinary disciplines, including sustainable farm-to-table cooking, European and Mediterranean cuisines, wine education, wild foods, foraging and culinary herbalism.
She is the owner and founder of All Things Culinary LLC, a culinary consultancy, focusing on recipe, product and menu development and serves as a brand ambassador, presenter and educator for several esteemed foodservice and Commodity Board clients. She is the Corporate Chef for George Chiala Farms and is a featured Trend Expert and writer for Flavor and the Menu Magazine.

Chef Peizer also serves as a Consulting and Digital Media Chef for the Culinary Institute of America, as well as the Stage Manager for many of the Strategic Initiatives Culinary Conferences help at the California Campus.

As a Professor of Culinary Arts, she helped create the nation’s first farm to table culinary program at the Culinary School of the Rockies and brought that passion to the CIA, educating students about farming, community and sustainable menu development through the eyes of a chef. She is currently writing a Culinary Therapeutics/Food as Medicine curriculum for the CIA in collaboration with Harvard Medical School.

Some of Chef Peizer’s pro-bono work includes writing the culinary training academy curriculum for the Salvation Army, a job training program, and serving as the Culinary Director at Gray Haven Health and Wellness, a re-entry program for adults located in Napa.

Throughout her career, Chef Peizer has earned the Certified Executive Chef (C.E.C.) and Certified Hospitality educator(C.H.E.) certifications as well as certifications in Cheesemaking and Permaculture Design, and Sommelier certifications through the Court of Master Sommeliers and the International Wine Guild. She is currently a candidate to become a Certified Research Chef (C.R.C.) through the Research Chef Association.

Chef Peizer has been recognized by Food & Wine Magazine and the San Francisco Chronicle and has earned several notable awards and competitions, including being named one of the Top 10 Sous Chefs in the United States.

Steven Petusevsky works as a culinary resource and industry consultant to innovate and create food service programs for major retail and restaurant chains, University residential dining, and institutions including Google, Lettuce Entertain You Group, Canyon Ranch, UCLA, UMASS, Yale, Roundy’s, Mariano’s, Foodland Farms, and Lucky’s Markets, among others. His passion and expertise in “plant forward”, global, and Mediterranean-inspired cuisine remains the central focus of his work.

He was the National Director of Creative Food Development for Whole Foods Market from 1990 to 2002. Along with creating many of their gold standard recipes that remain, Steven authored The Whole Foods Market Cookbook – A Guide to Natural Foods with 350 Recipes published by Clarkson Potter in the fall of 2002.

His other books, The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills were published by the American Diabetes Association in 2013 and 2014. Chef Steve was contributing editor for Cooking Light Magazine and contributes to several major cooking publications for both consumer and industry professionals.

He has worked with many commodity boards and organizations such as; Avocadoes From Mexico, The Blueberry Council, USA Dry Pea & Lentil Council, & American Pulse Association, and The National Pecan Growers Association. Additionally, Steven works with various national fresh meal programs such as Amazon Go, as an expert resource insuring that all meals meet consumer expectations for quality and authenticity.

Steven Petusevsky can be reached at:
[email protected]
[email protected]
https://www.linkedin.com/in/chefstevenpetusevsky/

Chef Jonathan Poyourow, PhD, RD, CSCS, CSSD, WCEC, WCCE is a full professor at Johnson & Wales University (JWU) and the Culinary/RD Director of the JWU Teaching Kitchen (TK). A graduate of JWU’s Culinary Nutrition program, he completed his Registered Dietitian internship with the U.S. Army, serving as a clinical dietitian and chief of food service. He later became a lead sports dietitian for elite military units, including the U.S. Army Rangers and Special Forces, ultimately serving as Division Dietitian for the 101st Airborne Division and deploying to Afghanistan.
At JWU, Chef Poyourow bridges culinary nutrition with healthcare, partnering with health agencies, insurance companies, and private medical practices to educate patients on disease management through hands-on culinary experiences. He also consults with Division 1 and professional sports teams, optimizing athlete performance through advanced nutrition and training strategies. A regular contributor on NBC 10’s “Cooking with Class” segments, he continues to shape the future of food, health, and wellness through research, education, and real-world application.

Nausica Ronca, born in 1986 in the picturesque Vietri, Salerno, is not just an Italian chef—she is a culinary storyteller whose artful approach to la Cucina Povera revives and reimagines traditional recipes with an almost poetic simplicity. Inspired by the time-honored flavors of her nonna’s kitchen, Nausica has dedicated her life to elevating rustic dishes using a few, impeccably chosen ingredients. Her philosophy is clear: authenticity and quality triumph over extravagance, a belief that shines through in every plate she creates.

At the helm of Nonna Nannina Osteria and a charming pizzeria contadina in Cava de’ Tirreni, she curates experiences that are as nourishing for the soul as they are for the palate. Her career gracefully dances between local traditions and international flair—from her engaging TV and radio programs that celebrate the art of slow food, to her participation in intercultural culinary roundtables that have bridged gastronomic conversations with Egypt and China. Her ventures, including notable appearances on Mediaset and Rai Italia, have cast a spotlight on the power of simplicity in a world often dazzled by complexity.

Balancing a dynamic professional life with the joys of being a wife and mother to two, Nausica’s story is as much about family and heritage as it is about innovative cooking. Her dishes are an ode to a way of life where every ingredient is treasured, every meal tells a story, and every bite carries the warmth of home. In celebrating la Cucina Povera, Nausica Ronca invites us to savor not only the flavors of Italy but also the enduring spirit of its traditions—a truly unforgettable culinary journey.

Kevin Ryan is founder/CEO of Malachite Strategy and Research, a CPG, retail and foodservice-focused insights and innovation agency. Kevin previously served as the Global Strategic Senior Planner at Amazon, overseeing the team responsible for corporate brand and advertising strategies for Global Prime and Non-Prime consumers.

Prior to Amazon, Kevin was Director of Strategy and Innovation at General Mills. For 15 years, Kevin led corporate and brand initiatives to discover new opportunities globally.

Kevin is an expert in the Front End of Innovation, specializing in deep ethnography, strategic mapping, consumer Jobs-to-be-Done development, design thinking, agile methodologies and new product ideation. Kevin holds both a master’s and PhD in Food Science.

Kevin writes a food industry newsletter (FoodStuff) and also hosts a food industry podcast called 3 Squares.

Lauren Sharifi is a Registered Dietitian Nutritionist based in Massachusetts with a virtual private practice specializing in Avoidant Restrictive Food Intake Disorder (ARFID). She offers both individual and group support for adults, teens, and caregivers navigating ARFID.

Lauren is also dedicated to expanding access to neurodivergent-affirming resources and care for those with ARFID. Lauren shares educational and informational resources on neurodivergent-affirming care on her website as well as on social media. She has also facilitated a lived experience webinar series for providers on ARFID and has presented at multiple webinars and conferences.

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

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

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

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

Chef Jet’s culinary operations includes VP Culinary of Pei Wei Group 160 restaurants & Managing Partner Dragon Tiger Noodle Co in Las Vegas. He has partnerships with Compass Group, Schwan’s CJ food, HSN & NBC Universal/DreamWorks. His food reaches millions of people a year.

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

Laura Tillman is the author of the James Beard award-winning book, The Migrant Chef: The Life and Times of Lalo García about one of Mexico’s most influential cultural figures and his journey from migrant worker in the U.S. to famed chef. The Migrant Chef was hailed as one of the best books of 2023 by The New Yorker and NPR, and Alyshia Galvez called it the best food book of 2023 in Gastronomica. She is a graduate of Vassar College and has an MFA in Nonfiction Writing from Goucher College, where she has taught courses in narrative nonfiction. In her spare time, she loves reading, hiking, and cooking with her kids.

Ana Torrealba is the Chef de Cuisine at El Naranjo restaurant in Austin, Texas. She was born in Mexico City, growing up in the beautiful city of Oaxaca in Southwest Mexico, a city well known for its food. She grew up at her family’s restaurant, El Naranjo, always surrounded with the aromas of corn, chiles and freshly baked bread. During school vacation, she helped her parents bake bread and make desserts. In 2006, she moved to the United States and eventually realized that she wanted to make a career in the food industry too and got her start working at various bakeries and restaurants.

Torrealba graduated from The Culinary Institute of America with an Associate’s Degree in Baking and Pastry. Then, she returned to Austin to work at her family’s restaurant for a couple of years. In 2015, Zagat included her in their list “30 under 30” best chefs in Austin. Since she was deeply interested in learning more about the process and chemistry of food, in 2016 she moved to Mexico City to study a career in food engineering. She graduated in 2020.
Since her return to Austin, chef Torrealba has been working at El Naranjo, developing various breads, desserts, and pastries, as well as other parts of the savory menu of the restaurant and gradually taking over the whole menu.

Iliana de la Vega is an award-winning Mexican-born chef who has dedicated her professional life to the study and dissemination of the Mexican gastronomy. She is an educator, a restaurateur and culinary consultant. She also works with different communities of rare chiles of Oaxaca.
She is the Executive chef and owner of El Naranjo Restaurant, a traditional Mexican restaurant in the heart of Austin, Texas.

Before coming to the United States Chef de la Vega won worldwide acclaim for her interpretation of Oaxacan cuisine at her restaurant and cooking school, El Naranjo, in Oaxaca, Mexico—a restaurant she ran with her husband Ernesto Torrealba for 10 years. El Naranjo in Oaxaca was a trend-setter and was featured in prestigious newspapers and magazines, such as The New York Times and Bon Appetit, among others.
In 2006, Chef de la Vega and her family were forced to close the restaurant and relocate to Texas due to political unrest in their community that collapsed the local economy They eventually reopened their restaurant in May 2012 in Austin, where it has since flourished in the community. El Naranjo has been recognized as the best Mexican restaurant in Austin, and it has been named among the top 10 restaurants in the city.

Before reopening El Naranjo in 2012, Chef de la Vega served as the Mexican/Latin Cuisines Specialist for the Culinary Institute of America (CIA) from 2007 to 2012. At The CIA, she conducted research, developed curricula and taught undergraduate, graduate and continuing education courses on Mexican and other Latin cuisines while creating and launching the Latin Cuisines Certificate Program.

For over two years, Chef de la Vega had a radio show: Platicando y Cocinando en Español, with the goal of supporting and improving the lifestyle and health of the Spanish-speaking population of Austin and surrounding areas.

Throughout her culinary career, de la Vega has been presented with numerous awards. In 2014, the Mexican Government recognized her work to further Mexican gastronomy with the prestigious Ohtli award same year she was also named Hispanic Female Entrepreneur of the Year. She was a double James Beard Award semifinalist (2019, 2020) and winner of the James Beard Award for Best Chef: Texas in 2022. Most recently, she was named Chef of the Year for Bar & Restaurant Expo’s 2024 Industry Excellence Awards, showcasing her inclusive culture and sustainable, ethical practices She also has the honor to be the Texas representative and delegate for the Conservatorio de la Cultura Gastrónomica Mexicana. She is also a member of the American Culinary Corps.

After working together for several years, earlier this year Chef iliana named her daughter and Chef Ana as the Chef de cuisine of El Naranjo Restaurant, they still work close together in the creation of new dishes and Chef iliana supervise the whole functioning of the restaurant.

For the last 9 years Chef has been consultant-partner of Stanford University where she creates menus, teach and train Chefs and staff . She also consults to UMASS, and other universities all over the US as well as hotels and restaurants .

In order to create awareness of the value, diversity and sophistication of Mexican cuisine and culture, chef iliana and her journalist daughter Isabel lead culinary trips to various regions of Mexico, including Oaxaca, Mexico City, Michoacán and Mérida through their gastronomic tour company Mexican Culinary Traditions.

Fleur Veldhoven is Vice President of Marketing – Culinary with Nestlé Professional Solutions. In this role, Fleur leads the culinary business for Nestlé’s out-of-home division, managing a team of marketers, business development managers, nutrition and sustainability leaders, event managers, and innovation and development chefs responsible for brands including MINOR’S®, STOUFFER’S®, and CHEF-MATE®. Fleur’s team leads development of all customized food solutions for national restaurant chains.

Fleur’s career with Nestlé Professional extends across 19 years in expanding foodservice marketing and business leadership roles, including leading the savory foodservice category globally at the Nestlé headquarters in Vevey, Switzerland.
Prior to Nestlé Professional Solutions, Fleur led multiple marketing and sales roles in other industries including retail consumer products and travel.
Fleur is experienced in managing businesses and teams, driving marketing and sales strategy, planning and execution, and leading digital, event, product innovation and sustainability initiatives.

Fleur Veldhoven earned a Master of Business Administration (MBA) from Stanford University and a Bachelor of Arts (BA) in Economics from Northwestern University.

Alice Waters is a chef, author, food activist, and founder of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local organic agriculture for over four decades. In 1995, with a background in Montessori education, she founded the Edible Schoolyard Project at Berkeley’s Martin Luther King, Jr. Middle School. Applying the Montessori philosophy of learning-by-doing, the program uses an organic garden and on-site kitchen classroom to teach all academic subjects. The Edible Schoolyard Project model has been replicated in over 6,000 schools around the world.

In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act. In 2022, she was awarded the inaugural Carver Carson Award for American innovation in environmental protection and agriculture from the Henry Ford Museum. In 2023, she received the No Kid Hungry Humanitarian Award from Share Our Strength in Los Angeles, and in 2024 she was honored to receive the Julia Child Award from the Smithsonian Museum in Washington, DC. Alice is the author of sixteen books including her latest, We Are What We Eat: A Slow Food Manifesto.

Maeve Webster, President of Menu Matters LLC, is a consultant and thought leader for the food and beverage industry 25 years of experience. In 2025, Menu Matters LLC will celebrate its 10th anniversary of supporting clients with exceptional one-on-one expertise in understanding, prioritizing and leveraging insights and trends. What Maeve and the team at Menu Matters excels at is helping clients find the critical, relevant meaning within data and insights, and using those insights to inform innovation, messaging and strategy. Maeve has practical foodservice experience, having owned a café in Bennington, VT, for four years and is a regular speaker at leading industry events and a resource for national and international media including BBC Radio, NPR, New York Times, and Sunday Morning.

Renee Lee Wege is a Trendologist and Senior Publications Manager with Datassential, the leading global food and beverage intelligence company. Renee (literally) grew up in the restaurant industry and is an expert and lover of all things related to food, drink, and the color pink (if you ever want to say hello at a conference, just look for her signature color!). Through the course of a decade with Datassential, Renee has researched, written, and edited hundreds of food and beverage trend reports and is a regular co-host and presenter on Datassential’s Simply Smarter webinars, where she’s shared her expertise with peak audiences of 2,000-plus industry members. When she’s not researching, writing, or spotting trends, Renee polishes her presenting prowess with Toastmasters and serves as the Vice President of Public Relations with Toastmasters of Lincoln Park. Renee is an aspiring storyteller and speaker who has commanded audiences as small as one (in front of her favorite three-nager Luke or “dog-ter” Franny), to as large as 400 at Flavor Experience. She has also been quoted in Food Business News and The New York Times.

Ms. Weir is a James Beard award-winning cookbook author, international cooking teacher, PBS television cooking show host, restaurateur, and renowned chef. A fourth-generation professional chef, Ms. Weir spent five years cooking with Alice Waters at Chez Panisse in Berkeley, California and studied with Madeleine Kamman in France, where she was awarded a Master Chef Diploma with honors. Her ultimate calling is teaching others to cook in the United States and throughout the world — Europe, Australia, New Zealand, Asia, UK, South America, Mexico, and Canada.

Joanne won the inaugural International Association of Culinary Professionals Cooking Teacher Award of Excellence in 2010. In 2015, Joanne won the Tour Operator of the Year Award also from the International Association of Culinary Professionals for her highly acclaimed Culinary Tours. She spends several months of the year touring the globe sharing her extensive cooking background, knowledge, and experience.

Ms. Weir has a twenty-three-year history as a host for her award-winning cooking shows which air nationally on Public Television and Create TV. Her current television series, “Joanne Weir’s Plates and Places” won several Taste Awards. Several of her 17 cookbooks have received James Beard nominations and awards including Weir Cooking in the City (Simon & Schuster, 2004) her first book, From Tapas to Meze (Crown, 1994,) You Say Tomato (Broadway Books 1998) and More Cooking in the Wine Country (Simon & Schuster 2001). She also authored a food memoir, Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Oxmoor House, 2015) which features a foreword by Alice Waters.

Her book called Tequila, a Guide to Flights, Types, Cocktails & Bites (Ten Speed Press, 2009) is the impetus for Joanne and partners to open her first restaurant in 2012 called Copita, a tequileria & restaurant in Sausalito, California. November, 2023, Joanne opened her second Copita located in the heart of Silicon Valley. The restaurant features two floors complete with a rooftop bar and an extensive tequila and mezcal collection. Ms. Weir is the Chef Ambassador for the European Union supported campaign for Icons of European Taste promoting Prosciutto di Parma, Prosciutto di San Danielle and Grana Padano. She is also the acting Guest Chef for Sonoma International Film Festival. Joanne was appointed as one of 60 American chefs to the American Chef Corp by the US State Department, 20 of whom are women.

Weir has written and been featured in many national and international magazines and websites and appears frequently on national television. Her real love is the tours that she hosts in the countries that surround the Mediterranean. http://www.joanneweir.com

In her spare time, you will find Joanne working on various design projects, doing yoga, walking in the hills of her hometown of San Francisco, traveling the Mediterranean and cooking, of course.

Jasmine is a Registered Dietitian Nutritionist and Certified Diabetes Care and Education Specialist residing in Raleigh, North Carolina. She earned her Bachelor of Science in Nutrition Dietetics from the University of Tennessee at Chattanooga and her Master’s in Nutrition Education from Rosalind Franklin University in Chicago. Her interest in nutrition blossomed from health problems dominating her and her family’s lives but could have been corrected through preventive diet measures. She co-founded EatWell Exchange Inc., a 501(c)(3) nonprofit organization with the primary goal of bridging the gap in health outcomes by guiding communities in making positive life-long changes while respectfully maintaining their culture. The nonprofit organization started after working for Women, Infants, and Children (WIC) for over three years. She provides group classes focused on preventing diabetes, diabetes management, kids and teens culinary programs, and community outreach cooking demonstrations, just to name a few.
As a media dietitian and CEO of Nourish through Nutrition, she has been featured on many local and national media outlets such as Today’s Dietitian, WFLA Tampa, Philadelphia 17, CBS 17 Railegh Durham, NBC Miami, Real Simple, Self, Essence Magazine, and many more TV stations and publications. She was included as one of the “40 Black Dietitians, Nutritionists, Chefs, and Food Influencers To Know and Love” by Loseit.com. She also counsels clients about building a healthy relationship with food to prevent and treat medical conditions while improving longevity and quality of life.

Sharniquia is a Registered Dietitian and Chef. She is the current Resident Dining Dietitian at her alma mater, the University of North Carolina at Greensboro and supports Greensboro College.

Sharniquia holds an Associate in Culinary Arts from Lenoir Community College, a Bachelor in Health and Human Nutrition and Dietetics with a minor in Communication Studies, and a Master in Nutrition Science from The University of North Carolina at Greensboro.

With over 10 years in the food and hospitality industry, Sharniquia has worked in various settings such as
fine dining, college dining halls, hospitals, and long term care.

Sharniquia previously served as a member on the Guilford County Cooperative Extension Health and Wellness Advisory Committee from 2021 to 2023 and has served as a Master Food Volunteer for the past five years. As a graduate assistant, Sharniquia focused primarily on developing and presenting Culinary Medicine programming to the facility and staff of UNC Greensboro. Her research examined the role of culinary nutrition in the primary school setting and its impact on overall health and well-being.
Her professional interests are in finding ways to bridge the gaps between culinary and nutrition. She specializes in culinary demonstrations and recipe development.

As a Campus Dining Dietitian she is dedicated to supporting students through food allergy management, dietary accommodations, focus areas are food allergies, dietary accommodations, nutrition education, and fostering community partnerships.

Dr. Walter Willett is Professor of Epidemiology and Nutrition at the Harvard T.H. Chan School of Public Health and served as Chair of the Department of Nutrition at Harvard for 25 years. Much of his work has focused on the effects of diet on the occurrence of major diseases among nearly 300,000 men and women who he has followed for up to 40 years. He has published over 2,000 research papers and has written the textbook, Nutritional Epidemiology, and four books for the general public. He is a member of the National Academy of Medicine.

Chef Hoss Zaré is a visionary chef and culinary storyteller, renowned for his innovative approach to Persian cuisine.

Born in Tabriz, Iran, Chef Hoss grew up immersed in the vibrant culinary traditions of his homeland. After immigrating to the United States, he initially pursued a career in medicine, but his deep-seated passion for food ultimately led him to the kitchen, where he quickly gained acclaim.

As the creative force behind San Francisco’s iconic Zaré at Flytrap, Chef Hoss earned acclaim for blending ancient Persian techniques with modern culinary artistry, creating dishes that transcend borders and tell stories. He is deeply committed to sustainability, healthful cooking, and preserving the cultural heritage of Persian cuisine while inspiring chefs to embrace its adaptability and soulful connection to the land.