By Flavor & The Menu
January 14, 2022

BARBARA AKIN is a beverage R&D consultant for suppliers, hotels and restaurants. Her razor-sharp focus on menu analysis and innovative mixology has landed hundreds of recipes on menus across the globe. Barbara develops collaborative, interactive and brand-specific training for both U.S.-based and international restaurant corporations and is an expert in bar layouts for operational efficiency. She has over 17 years in event management and has managed the execution and flow of all beverage events for the Flavor Experience and VIBE conferences, including tastings and networking parties for over 600 people. [email protected]

CHRIS AQUILINO is an award-winning chef, culinary architect, food stylist and photographer, with 30-plus years of industry experience in numerous facets of independent, multisite, national brand and corporate dining. He is a proven strategic operation and thought leader fostering innovation and on-trend foodservice solutions. He specializes in recipe development, culinary sustainability, food waste management and recovery, branded content creation, food safety, smart menu design, food styling and photography. Chris is the Director of Culinary for The LAB Culinary Studio & Test Kitchen in Charlotte, N.C., and Chief Culinary Officer for Chef Aquilino Consulting, a full-service, end-to-end commercial foodservice consultation agency serving all sizes of foodservice businesses.
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CHARLIE BAGGS is Executive Chef/Founder and creative fire behind Charlie Baggs Culinary Innovations in Chicago, leading a team of chefs, food scientists, nutritionists, brand specialists/marketers, food stylists and photographers to develop innovative foodservice solutions. For more than 20 years, he has consulted on product development, with a focus of integrating an innovative, quality approach that ensures every client meets their culinary business goals. Building strategy, managing finance, creating and implementing marketing plans, sales forecasting and planning, and designing technical and culinary programs are just a few of the skills he has honed running his company. He deploys his skills with Culinary in Motion virtual tasting using his BASICS taste and flavor model to drive home craveability. Charlie has a B.S. in management and an A.O.S. in nutrition from Purdue University, as well as an A.O.S. in culinary from The Culinary Institute of America, where he is a newly inducted Fellow. He is also an Adjunct Professor at Illinois Institute of Technology.
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JESSICA BOGRAD is Director of Culinary Innovation & Strategy at CSSI Marketing + Culinary, a Marlin Network Agency in Chicago, specializing in insights-based culinary strategy, ideation and menu concept development. She leads a team of chefs who work hand-in-hand with industry-leading manufacturers and foodservice operators to help execute on-trend menu development processes. Jessica is a long-time competition barbecue pitmaster and award-winning culinary competition chef.
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MICHAEL BUONONATO has been developing iconic food and beverage products for more than 25 years. As Senior VP of Creative Food Solutions, he has led sales teams and been the steward of commercialization and innovation for clients ranging from manufacturers to restaurant chains and grocers. As a graduate of The Culinary Institute of America, Michael is committed to continuing his education. He has earned certificates in culinary arts, applied food science and flavor chemistry, ensuring he’s at the top of his game and providing clients with industry-leading concepts and formulations.
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KATHY CASEY is a celebrated chef, mixologist and pioneer in the bar-chef movement. She is touted as the original Bar Chef and was named one of the top 10 most influential bar people of the past 25 years. Kathy is Owner, Chef and Mixologist with Kathy Casey Food Studios – Liquid Kitchen, a full-service global agency specializing in food, beverage and concept development, as well as brand launch opening assistance and training. Her clients include ACCOR Hotels & Resorts, Monin and the National Honey Board. She and her team have created multiple award-winning concepts, menus and programs for clients. Also a brand owner, Kathy understands operations. Her hospitality brands include: Dish D’Lish a “Food T’Go Go” concept and the companion line of foodservice products, Rel’Lish Burger Lounge, Lucky Louie Fish Shack and Chicky, her new virtual concept. She has been featured in numerous national publications and has appeared on “Good Morning America,” Food Network’s “Unwrapped” and Travel Channel’s “Cooking Across America,” among others. Kathy is the host of PBS’s “Cooking in the Beautiful Northwest” and Small Screen Network’s “Kathy Casey’s Liquid Kitchen” cocktail show. The author of 10 cookbooks, Kathy lives in Seattle.
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CHRIS CASSON honed his culinary career in chef positions at noted Colorado venues, including The Flagstaff House, Restaurant Kevin Taylor, Mexico-Modern Mexican and the historic Brown Palace Hotel. Growing up on a farm in Illinois, Chris has always been passionate about agriculture and food. He is now VP of Sales, Produce and Specialty Foods for Shamrock Foods Company, a leading broadline distributor in the Western United States.
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ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.
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ROBERT DANHI is Curator of Cultures and Co-Founder & CIO of Flavor360 Solutions. As a 35-year veteran and thought leader in the F&B industry, Robert funneled his deep knowledge, passion and expertise into co-founding the Flavor360 software platform, a suite of mobile apps and interactive R&D database. Flavor360 Solutions partners with F&B organizations’ R&D, innovation, sales and marketing teams to increase speed-to-market, improve data quality and deliver on consumer expectations. Robert has worked as a restaurant chef, chef-instructor at the CIA and as a consultant for 10 Fortune 500 companies. He is also a James Beard award-winning Southeast Asian cookbook author, host of “Taste of Vietnam,” a 26-episode TV docuseries broadcast globally, and a judge on every episode of Top Chef Vietnam.
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TJ DELLE DONNE, CEC, MAT, is Assistant Dean at Johnson & Wales University College of Food Innovation and Technology’s Providence, R.I., campus. He holds a Bachelor’s degree in Culinary Arts from Johnson & Wales and a Master’s degree in Education. A Certified Executive Chef through the American Culinary Federation, he has been invited to cook all over the world, most notably in Lyon, France, São Miguel Island and the famed James Beard House in New York. He also served as Executive Chef of the Flavor Experience for 11 years and is a contributing expert for Flavor & The Menu. Dedicated to his students, TJ works closely with industry partners to ensure quality experiential education and career opportunities for them.
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JESSICA FOUST, RDN, was VP of Culinary Innovation & Nutrition for The Food Group for three years, where she provided creative culinary and nutrition leadership for the Chicago culinary innovation center. Over the last 15 years, she has provided culinary and nutrition direction for restaurants, hotels, manufacturing, health care and spa settings across the country. Jess holds degrees from The Culinary Institute of America and Johnson & Wales, and completed her dietetic internship at California Polytechnic University. She recently joined Little Caesars Pizza, serving as Director, Global Product Development & Menu Management.
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JASON HERNANDEZ started Blade & Tine Culinary Consulting in 2019 after more than 25 years working in culinary operations, including as Executive Kitchen Manager at Old Chicago in Colorado, and as Executive Banquet Chef at Wynkoop Brewing Co. in Denver. He went on to become Director of Culinary for BJ’s Restaurants, and then St. Elmo Steak House in Indianapolis. After serving as VP of Culinary & Kitchen Operations for Los Angeles-based burger, whiskey and beer concept Eureka!, Jason decided it was time to support other restaurant groups, independents and corporations on their culinary journey. He continues to build his brand with new clients, local partnerships and new business ventures, offering virtual videos, menu development, social influencing and live demonstrations. He opened his first brick-and-mortar brand Graze Street AMI in Florida with wife and partner Heather Hernandez.
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DONNELL JONES-CRAVEN also known as Chef Dondari, is a well-versed culinary and hospitality professional with over 25 years of experience in foodservice environments ranging from corporate foodservice and an upscale steakhouse to medical and retirement facilities and independent eateries. He is a short- and long-term culinary project specialist who brings unprecedented revenue growth, customer satisfaction and loyalty, staff engagement, and operational strategies and solutions to start-up and existing restaurants. He has a wealth of experience running successful foodservice and restaurant operations, a keen sense of food trends, concept styles and branding of menu offerings for various environments to increase revenue and build a loyal customer base.
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CHRIS KOETKE, CEC,
CCE, HAAC, was the Executive Chef at Les Nomades in Chicago for five years and also worked at the famed Le Francais restaurant in Wheeling, Ill. He formerly served as the Executive Director of the Kendall College School of Culinary Arts in Chicago and VP of Culinary Arts for Laureate International Universities, where he was responsible for strategic leadership of culinary arts programs at 48 campuses in 12 countries. Chris is a well-known expert on culinary matters, especially given his global travels experimenting with ingredients and flavors worldwide and his knowledge of amino acids as flavor elements. In 2010, he was given the inaugural Chefs Collaborative Pathfinder Award for his work in making sustainability mainstream within both foodservice operations and education, and he serves as chair of the Feed the Planet Committee of Worldchefs. Chris has an MBA from Dominican University and a BA in French literature from Valparaiso University. He has hosted his own national TV cooking show on the Live Well Network, written for prominent newspapers and trade publications, and authored a well-known culinary textbook, “The Culinary Professional.” He is currently Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc.
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MIKE KOSTYO is the resident Trendologist and Associate Director at Datassential, one of the food industry’s leading market research and trends companies. In this role, he oversees the company’s content division, including its heritage Trendspotting publications and custom client publications, and he leads trend immersion tours and ideation sessions across the country. Mike was a recurring guest on Fusion TV’s “The AV Club Show”; has been featured on WGN Radio, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” Kostyo has a Master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. In his spare time, he teaches cooking classes and participates in a monthly food swap in Chicago, which he co-founded.
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MIKE LEITNER is a culinarian and business leader who has dedicated his 35-plus years of experience in the industry to creating, developing, leading and managing R&D teams that create gold standards, translating into products that are scalable and repeatable in both manufacturing and restaurant environments. Beyond having worked as Culinary Director and Corporate Chef with companies such as Waldorf Astoria NYC, Campbell Soup Company, Lamb Weston and Little Caesars Pizza, Mike is also a two-time winner of the WOW Idea Awards from Yum! Brands Asia. His career highlights include leading operations, R&D, QA, purchasing and supply chain for a manufacturing company, and leading a new product development team for Little Caesars. He is now utilizing his vast experience as a food & beverage consultant. 
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JEFF MILLER is Founder and Co-CEO of Cutting Edge Innovation, specializing in foodservice strategy, sales, business development and innovation. He has spent over 20 years in the food and beverage industry, driving sales by creating world-class teams and products, most recently as the VP & Executive Chef of Dunkin’ Brands, Inc. In this capacity, Jeff led a team of 22 chefs, food scientists, bakers and coffee experts, as he directed global innovation and product development for all Dunkin’ and Baskin-Robbins product categories.
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MARK MOELLER is a national restaurant consultant with nearly four decades of industry experience. His company, The Recipe of Success, has the “secret ingredient” to creating successful restaurants, bars, bakeries and more. Embracing a hands-on philosophy and an entrepreneurial spirit, Mark and his team specialize in bringing structure and innovation to new and growing concepts, from design to menu innovation, operations and adapting to COVID-19 protocols.
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ADAM MOORE is Chef and President of Flashpoint Innovation, a food and beverage innovation network located in Chicago. Over the course of his food-focused career, Adam has served in a variety of roles, from owning a restaurant to innovating new products with Fortune 500 companies around the globe. At Flashpoint, Adam marries that experience with a trusted network of chefs, scientists and strategists to provide culinary support, product development, supply chain and foodservice strategy services to quickly turn ideas into reality.
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LIZ MOSKOW is an F&B industry vet with more than two decades of brand, culinary, hospitality and CPG experience. Liz is considered a global leader in food industry and hospitality trends. She has been tapped by numerous food and beverage, CPG, hospitality, foodtech and virtual restaurant companies as a strategic advisor at the intersection of food and tech. Liz translates for, educates and updates decision makers on the rapidly changing food and beverage landscape and identifies leading-edge culinary trends that will impact menus, product development, and off- and on-premise consumer behavior. She is based in Denver, and is Principal of Bread & Circus Ltd., a consultancy focused on the future of food.
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CAMEON OREL is Senior Associate Chef with Kathy Casey Food Studios – Liquid Kitchen in Seattle. At a young age, Cameon knew her dream was to be a chef. She attended The Culinary Institute of America in New York and then followed her culinary passions back to the Pacific Northwest. She is involved in the Slow Food movement, combining her passion for farm-to-table cuisine and commitment to sustainability. With over 25 years of experience as an Executive Chef for establishments such as Fullers, The Beach Café, The Fall City Roadhouse and Cheesecake Factory, Cameon specializes in modern innovation, concept operational reviews and QA as well as menu and product development for national and global concepts. Her current projects are primarily focused on plant-based proteins utilizing environmentally friendly innovation. When she isn’t in the kitchen, you can find her in the mountains, hiking or skiing.
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MICHAEL PARLAPIANO is the Strategy Director for The Culinary Edge, where he researches food trends and leads the space in menu innovation and restaurant concept evolution. Over the last decade, Michael has had the pleasure of helping organizations of all sizes realize their potential, building lasting models for impactful food and beverage experiences. His clients have included First Watch, Buffalo Wild Wings, Starbucks and sweetgreen. 
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DINA PAZ has over 20 years in the food and beverage industry, during which she has gained broad experience in helping national foodservice chains innovate, develop and scale brand-sincere products. After earning her culinary degree from the Colorado Institute of Art, she trained in esteemed, fine-dining restaurants in Denver, then transitioned her focus to food R&D. As Managing Director, Culinary for SRG (Sterling-Rice Group), she has been successful in bringing to market numerous CPG products, as well as participating in menu development and innovation for national chains.
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TONY PEREYRA has developed his expertise in every facet of the bar and beverage industry, delivering innovations in mixology, developing structured bar programs, establishing strategic partnerships and creating positive training and educational experiences. His Los Angeles-based beverage consultancy, The Spirits In Motion, co-founded with business partner Phil Wills, has kept him involved with developing top-shelf beverage logistics since 2011. By attending and speaking at seminars and national conferences as an industry influencer, and applying countless hours of real-time research, Tony stays ahead of the game with industry trends to deliver top-notch bar and beverage solutions.
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IAN RAMIREZ has over 20 years of experience in the culinary industry. After serving as Executive Chef of several restaurants, he made a transition to the private chef and corporate world. Currently, he serves as Director of Culinary Innovation & Operations for Creative Dining Services, where he oversees the Culinary Innovation Division as well as the culinary technology infrastructure for the organization. In addition, he chairs the CIC (Culinary Innovation Council), a group that focuses on staying ahead of food trends, annually hosting a three-day hands-on chef training summit called Chef Lab, with an emphasis on topics like flavor mapping, advanced plating techniques, brain science of creativity and food photography.
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NANCY JO SEATON has held many diverse roles in the food industry that allow her to pioneer an innovative and customized approach to product evaluation. Combining organoleptic assessment with Good Lab Practices, she has successfully executed this evaluation system for many years. Nancy and her expert team at Seaton Food Consultants offer practical advice to ensure a consistently delicious product every time.
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PAMELA SMITH, RDN, is a nutritionist, culinary innovator and flavor consultant, best-selling author, TV and radio host, and provides strategic menu development and insight for clients such as Disney, Firebirds Wood Fired Grill and many commodity boards. She is the co-creator of Darden Restaurant’s Bahama Breeze and Seasons 52, and the host and emcee of all 24 years of the Epcot International Food & Wine Festival. As founding principal of Shaping America’s Plate and P.S. Flavor! Artisanal Spice Blends, and co-chair of The Culinary Institute of America’s Healthy Menus R&D Collaborative, Pam works to increase offerings of fresh, innovative and tasty menu options that are both delicious and nutritious.
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MAEVE WEBSTER is a lead consultant and thought leader for foodservice manufacturers, operators and other professionals. She has spearheaded hundreds of major industry studies during her 20-plus years as a foodservice specialist. Today, Maeve focuses her consultancy on helping manufacturers, operators, commodity boards and marketing firms understand, prioritize and leverage food and consumer trends. Key areas of focus include consumer behavior, trend analysis, product design/testing and menu optimization. Maeve specializes in helping her clients not just understand data, but pull out the most critical threads and stories within the data that can inform both tactical and strategic decision-making. In addition to running her MenuMatters consultancy, Maeve owned and operated a café in Bennington, Vt., for four years. It was awarded “best coffeehouse” in Bennington each of the years it was in operation. She has an MBA from the University of Illinois Chicago and a culinary degree from Le Cordon Bleu in Chicago. She is a regular speaker at industry events and a contributor to major media outlets and industry publications, including Flavor & The Menu.
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