By Flavor & The Menu
January 9, 2023

CHRIS AQUILINO is an award-winning chef, culinary leader, sustainability expert, culinary architect, brand ambassador advisor, author and artist with 30-plus years of industry experience. He is the culinary driving force behind numerous multi-million dollar national foodservice concepts and brands specializing in recipe development, branded content creation, smart menu design, culinary sustainability, food waste management and recovery, food styling and photography. Chris is the Chief Culinary Officer for Further Culinary Group, a boutique foodservice consulting and creative firm out of Charlotte, N.C.; the photographer, food stylist and Culinary Ambassador for Forever Oceans; and the VP of the Charlotte Chapter of the American Culinary Federation. [email protected]

CHARLIE BAGGS is Executive Chef/Founder and creative fire behind 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 while 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. [email protected]

MICHAEL BUONONATO has been developing iconic foods and beverages for thirty years. As Senior VP of Creative Food Solutions, he guides the innovation and commercialization of a new era of products for manufacturers, restaurants and retail establishments. Along with being a graduate of The Culinary Institute of America in baking and pastry, Michael has also earned certificates in the culinary arts, applied food science and flavor chemistry, ensuring he’s at the top of his game in providing clients with industry-leading concepts and formulations. [email protected]

DANIEL CARPENTER is a trained attorney and chef, who has acted as Principal of a culinary consultancy; Vice President of Culinary at Nextbite, a national virtual kitchen company; and Managing Director of Culinary at Sterling-Rice Group (SRG) in Boulder, Colo. Prior to joining SRG full-time, Daniel served as a longstanding member of SRG’s renowned Culinary Council, a group of elite chefs, food scientists, authors and restaurateurs who consult with the agency on food trends that inform its work for clients. Daniel started his career in fine dining in Denver, Colo., and Stamford, Conn., acting as Executive Chef in a range of restaurants. As he transitioned into consulting, he developed capabilities in restaurant operations, F&B menu design, commercial real estate and Front of House leadership. His tenure as a consultant at SRG was marked by projects with national-scale consumer packaged goods, restaurant chain and commodity board clients. [email protected]

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. As 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. [email protected]

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. [email protected]

ROBERT DANHI, Curator of Cultures, is a 36-year veteran and thought leader in the F&B industry. Robert leverages his deep knowledge and passion as a consultant to the F&B community of foodservice operators, CPG companies, commodity boards and educational organizations. He has worked as a restaurant chef, a chef instructor at The Culinary Institute of America and as a consultant for more than 10 Fortune 500 companies. He is also a James Beard award-winning Southeast Asian cookbook author; TV show host of “Taste of Vietnam,” a 26-episode docuseries broadcast globally; and was a judge on every episode of “Top Chef Vietnam.” He is honored to have started his master’s degree in Gastronomy at Boston University. Chef Danhi & Co. [email protected]

ROSALYN DARLING specializes in insights-based culinary innovation that spans across away-from-home and retail channels. Plant-forward foods, reducetarian culture and alternative mixology have been her current areas of focus in the kitchen, working with both Fortune 500 CPGs and top 200 foodservice operators to bring this sprouting trend to shelves and menus across the nation. A taste of what Rosalyn has experienced during her dynamic career as a hybrid of marketing and culinary innovation includes: Strategic Consulting Partner with The Culinary Institute of America, Culinary Instructor for Premier Culinary Clinics, Speaker at National Restaurant Association’s Foodamentals Studio & Culinary Experience Center, Master Trainer for dairy-free beverage mixology at N.Y. and L.A. Coffee Festivals, and Flavor & The Menu Culinary Roundtable Presenter and Panelist. Rosalyn holds a bachelor’s degree in Marketing, Management and Entrepreneurship from the University of Illinois Chicago and a culinary degree from the International Culinary School at the Illinois Institute of Art Chicago. Darling Culinary [email protected]

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. [email protected]

JOHN FRANKE graduated in 1994 from Johnson & Wales University and began his professional career in Dallas with Harvey Hotels, Neiman Marcus and Pappas Restaurants. In 2003, he embarked on multi-year missions and humanitarian work in Burkina Faso, Africa. John then joined Front Burner Restaurants as VP of Culinary Operations, leading the culinary development for multiple brands during his 11-year tenure. His focus was driven toward building relationships with local farmers and ranchers to produce unique but approachable offerings for all-scratch, high-volume kitchens. In 2019, John founded Franke Culinary Consulting, where he provides extensive expertise in menu development, team building, vendor relationships and kitchen design to all his clients. John sits on the board of directors for Our Daily Bread, a non-profit homeless outreach in Denton, Texas. [email protected]

NIKKI FREIHOFER is Strategy Director at The Culinary Edge, a San Francisco-based culinary consultancy. After pivoting from academic food anthropology and paying her dues in the kitchens of Hillstone and Chez Panisse, she now thrives on building better food and beverage brands that prioritize equity, deliciousness, sustainability and gumption. [email protected]

STEVEN GOLDSTEIN has been recognized as a leader in the food industry for more than 30 years. He is the founder of FoodThinque, providing food and beverage innovation that connects brands and consumers, and an Executive Strategist with The Halverson Group, helping food and hospitality companies design the guest experiences and operations systems that deliver sustainable growth. He has worked as a chef, a corporate change agent and a leader in the consulting field for emerging and established food and beverage companies, thriving at the intersection of growth, ambition, creativity and intentional change. He spent 10 years as a partner at The Culinary Edge, leading the firm’s business development efforts and guiding project teams from business challenge definition to the development of optimized products, services and experiences, and is a founding partner of Starbird Chicken. A graduate of the Hilton College at The University of Houston and of The Culinary Institute of America, Hyde Park, N.Y., Steven is a recognized industry speaker on consumer trends and the strategies that companies can leverage to enhance their standing in the evolving marketplace. [email protected]

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 journeys. 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. [email protected]

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 A.V. 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. [email protected]

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 and beverage consultant. Mike Leitner Consulting [email protected]

JEFF MILLER is Founder and Co-CEO of Cutting Edge Innovation, specializing in foodservice sales strategy, business development and brand menu strategy. He has spent over 20 years in the food and beverage industry, driving sales by creating world-class teams and products, including as the VP & Executive Chef of Dunkin’ and Baskin-Robbins. 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 product categories. [email protected]

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. [email protected]

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., an advisory focused on the future of food. [email protected]

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. [email protected]

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. [email protected]

PAM 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 is the host and emcee 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. She is also Culinary Director for Flavor Forward Events, a powerhouse boutique company that works closely with leading-edge culinary and mixology experts to turn creative visions into unforgettable events. [email protected]

MAEVE WEBSTER is a leading 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 to understand data but to also 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 Menu Matters 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. [email protected]