CHARLIE BAGGS founded Charlie Baggs Culinary Innovations (CBCI) in 1999 with his wife and partner, Kathy Baggs. They currently run the company with four areas of focus: innovation, foodservice strategy and menu development, events and education. CBCI celebrated its 25th anniversary in 2024. [email protected]

JEREMY BRINGARDNER is an innovator in the fast-casual dining space, bringing craveability and excitement to everyday foods. Jeremy holds degrees in culinary arts and culinary nutrition from Johnson & Wales University and spent a decade refining his craft under world-renowned chefs, including Charlie Trotter and Jean Joho. His passion for building bold flavors with a nutritional edge led him to develop the nationally acclaimed culinary program for LYFE Kitchen, where he helped grow the brand from start-up to 17 locations and pioneered the “great tasting, good for you” food revolution. Now in his ninth year as Corporate Executive Chef of Mendocino Farms, a Southern California-based sandwich and salad chain, Jeremy drives menu innovation for the company’s 75 locations, elevating fast-casual dining and redefining what’s possible in the category.

DANIEL CARPENTER is a trained attorney and chef who has served as principal of a culinary consultancy; VP 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, 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 at SRG has been marked by projects with national manufacturers of consumer packaged goods, restaurant chains and commodity board clients. [email protected]

KATHY CASEY is a celebrated chef, mixologist and pioneer in the bar-chef movement. She has been touted as the “original Bar Chef,” one of the top 10 most influential bar people of the past 25 years and a Food & Wine-awarded top 10 chef. She also won VIBE’s Innovator of the Year award in 2023. Kathy is owner of 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, Norwegian Cruise Line and Monin. She and her team have created multiple award-winning concepts, menus and programs for clients. Her own hospitality brands include Dish D’Lish, a “Food T’Go Go” concept, Rel’Lish Burger Lounge, Lucky Louie Fish Shack and Chicky, a pop-up concept. The author of 10 cookbooks, Kathy lives in Seattle. [email protected]

CLAIRE CONAGHAN is an Associate Director and Trendologist at Datassential, in charge of its syndicated content for Datassential’s Report Pro. When she applied for her role at Datassential more than a decade ago, her cover letter stated, “I am not only passionate about market research and data analysis but have a love for all things culinary. I enjoy dining out, cooking in and introducing people to new foods,” a philosophy that holds true today. Datassential’s tools are her happy place. Claire earned a B.S. in decision science and a B.A. in Hispanic studies from Carnegie Mellon University and is a hobby vegetable gardener and a mom to two budding foodies. [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 applies 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 thought leader in the food and beverage industry. Chef Danhi & Co.leverages Robert’s deep knowledge and passion as a consultant to the community of foodservice operators, CPG companies, agricultural boards and educational organizations. He has worked around the globe, including as a restaurant chef and as a chef instructor at The Culinary Institute of America. He is also a James Beard award-winning Southeast Asian cookbook author and TV show host of “Taste of Vietnam,” a 26-episode docuseries highlighting the country’s vibrant lives of farmers, artisans, cooks, chefs and street-food vendors. Robert also served as a judge of “Top Chef Vietnam, Season 1.” He is honored to have started his master’s degree in gastronomy at Boston University. [email protected]

TJ DELLE DONNE, CEC, MAT, is Assistant Dean at Johnson & Wales University College of Food Innovation & Technology in Providence, R.I. He holds a bachelor’s 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. Dedicated to his students, TJ works closely with industry partners to ensure quality experiential education and career opportunities. [email protected]

JUSTIN FONG has 17 years of experience in the food and beverage industry, including ownership and management oversight in four restaurant concepts over the last 11 years. Currently, he is Food & Beverage Director, and an investor, for Buckhorn BBQ + Grill and Operating Partner, Food & Beverage for Buddha Bowls + Rolls, both in Sacramento, Calif. His experiences have sharpened his acumen in many areas, including menu creation, restaurant construction management, supply chain management, special events organization and business development planning.

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. John then joined Front Burner Restaurants as VP of Culinary Operations, leading the culinary development for multiple brands during his 11-year tenure. 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 also serves on the board of directors for Our Daily Bread, a non-profit homeless outreach in Denton, Texas. [email protected]

JASON HERNANDEZ is Corporate Executive Chef at Ascent Hospitality Management, where he oversees culinary & beverage innovation and operations for Perkins American Food Co. and Huddle House. Prior to this role, he launched Blade & Tine Culinary Consulting in 2019, following more than 25 years in culinary roles at brands including Old Chicago, BJ’s Restaurants and Eureka!. Under the Blade & Tine banner, he opened Graze Street AMI, a chef-driven market in Florida with wife and partner, Heather Hernandez, who oversees and operates both brands. [email protected]

HENRY HILL holds expertise and experience that transcends conventional boundaries. From humble beginnings as a dishwasher and prep cook in suburban Chicago restaurants, he ascended through the ranks of elite kitchens, including the Michelin-starred Alizé of the Palms hotel in Las Vegas, the restaurant at The NoMad Hotel in New York and world-renowned Eleven Madison Park. At just 24, Hill was awarded one Michelin Star during his time as Executive Chef of Dusek’s & Thalia Hall. His culinary journey paved the way for Hill’s Research Kitchen, where he offers comprehensive food and beverage consulting backed by a deep understanding of culinary and brand strategy, product development, manufacturing, innovation and commercialization. [email protected]

GRAHAM HUMPHREYS has spent the last 20 years designing experiences to delight our senses, fulfill our needs and build our businesses. Working with diverse teams has taught him an empathic, human-centered approach to design. Graham is the President of The Culinary Edge, leading his team to invent the future of food & beverage, partnering with brands including Dunkin’, Tropical Smoothie, Noodles & Company, Hormel, McCain and First Watch. Prior to The Culinary Edge, Graham learned about innovation at some of the world’s leading design firms, marshaling over 250 programs for organizations including PepsiCo, General Electric, PayPal, Nivea and Starbucks. [email protected]

NANCY KRUSE is a well-known menu analyst in the foodservice industry and a recognized authority on food, menu and restaurant trends in great demand as both a speaker and a contributor to leading industry publications. Nancy is president of The Kruse Company, which is dedicated to assessing trends and directions in food, menu and restaurant concepts. Prior to founding her own company, Nancy served as Executive Vice President for Technomic, Inc., where she conducted a wide range of consulting assignments for Fortune-500 food and restaurant companies. She has served on several boards and she been an active member of the Women’s Foodservice Forum and Les Dames d’Escoffier International. In addition, Nancy has been named one of LinkedIn’s Top 100 Influencers in the U.S., and she contributes regularly to the business networking platform. [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, he 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, Food Futurist, is a food & beverage industry vet with pedigree from The Culinary Institute of America and over two decades of brand, culinary, hospitality and CPG experience. She is a globally recognized trendologist who both predicts and sets global trends. Liz is a strategic advisor to leaders and investors in restaurant, CPG, hospitality and artificial intelligence tech companies at the intersection of food and technology and has worked with most of the top CPG companies and restaurant chains in the U.S. 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 concept, menu and product development pipelines, as well as off- and on-premise consumer behavior. [email protected]

REBECCA PEIZER, CEC, CHE, is a seasoned culinary professional with 26 years of industry experience. She is Owner/Founder of All Things Culinary, a consultancy that specializes in forward-thinking culinary ideation, menu development and educational expertise. Rebecca serves as a brand ambassador, presenter and demonstrator for many foodservice clients and commodity boards. A member of the Research Chefs Association, she is a also a professor and consultant at The Culinary Institute of America, leading various programs, strategic initiatives and digital media projects. Her expertise spans multiple culinary and wine disciplines, including farm-to-table cuisine, where she applies a chef’s perspective when educating students about agriculture, sustainability and community. Rebecca is the Corporate Chef for George Chiala Farms and does pro-bono work writing the culinary training program for the Salvation Army and serving as the Culinary Director at Gray Haven Health & Wellness in Napa, Calif., a program for adults with mental health challenges. Rebecca is also an active forager and herbalist. [email protected]

TONY PEREYRA is a seasoned Bar & Beverage Specialist and the proud owner of The Spirits In Motion, a leading beverage consultancy with over a decade of excellence working directly with independent and national chain operators on best-in-class training, menu innovation and bar analytics. With an impressive 20-plus years in the hospitality industry, Tony combines his passion and expertise to craft unforgettable experiences through his creative beverage recipes. His latest endeavor, Mix Right Creative, directly collaborates with beverage brands to drive new product development with fresh innovation, multi-media production and the creative spark for in-market activations. Tony continues to redefine the beverage landscape with his expertise in bar operations and creative flair for beverage innovation. [email protected]

ALEX SADOWSKY graduated from The Culinary Institute of America in 2009 with a bachelor’s degree in culinary arts and hospitality management and returned to Minnesota, his home state, to master his craft in some of St. Paul’s most esteemed kitchens, while opening and operating two restaurants of his own. In 2015, Alex moved to Dallas, where he was the Chef De Cuisine at Whiskey Cake in Plano, helping to develop a menu focused on local sourcing, innovation and seasonality. He transitioned to the position of Regional Chef with the brand’s parent company, where he supported the culinary success and growth for multiple new concepts. In 2018, he joined Twin Peaks, revamping and upgrading all things food and beverage related. Today, as Director of Culinary, Beverage, Menu Innovation, he leads R&D for both kitchen and bar, and has recently begun to curate high-end whiskey, tequila and bourbon lists across the country.

PAM SMITH, RDN, is a culinary innovator, flavor consultant, nutritionist, best-selling author and TV and radio host, providing strategic menu development and insight for clients such as Disney, Royal Caribbean Cruise Lines, Firebirds Wood Fired Grill and Hickory Tavern.  She is the co-creator of Darden Restaurant’s Bahama Breeze and Seasons 52 and, for 24 years, served as the host and emcee of the Epcot International Food & Wine Festival. Pam partners with many commodity boards and brands, including leading foodservice strategy and promotion for The Mushroom Council. As founding principal and CEO of Shaping America’s Plate, Inc.,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 delicious, nutritious and sustainable. [email protected]

KATY VELAZQUEZ leads QDOBA’s culinary innovation as Corporate Executive Chef. She’s a James Beard award-winning, Emmy-nominated lover of Mexican food who has appeared on National Geographic Channel and Food Network. Katy honed her skills while working with the respected chef-restaurateur Rick Bayless. She served as the test kitchen director and culinary producer for his hit PBS series “Mexico: One Plate at a Time,” oversaw the development of his cookbook “More Mexican Everyday,” and was the culinary director of Bayless’ podcast “The Feed.” She served three years as Executive Creative Chef at Puesto, a contemporary, artisan Mexican restaurant with several locations throughout Southern California. Katy has developed menus, opened restaurants and written cookbooks, combining a passion for traditional Mexican flavors with modern preparation and technique.

CHARLIE BAGGS founded Charlie Baggs Culinary Innovations (CBCI) in 1999 with his wife and partner, Kathy Baggs. They currently run the company with four areas of focus: innovation, foodservice strategy and menu development, events and education. CBCI celebrated its 25th anniversary in 2024. [email protected]

JEREMY BRINGARDNER is an innovator in the fast-casual dining space, bringing craveability and excitement to everyday foods. Jeremy holds degrees in culinary arts and culinary nutrition from Johnson & Wales University and spent a decade refining his craft under world-renowned chefs, including Charlie Trotter and Jean Joho. His passion for building bold flavors with a nutritional edge led him to develop the nationally acclaimed culinary program for LYFE Kitchen, where he helped grow the brand from start-up to 17 locations and pioneered the “great tasting, good for you” food revolution. Now in his ninth year as Corporate Executive Chef of Mendocino Farms, a Southern California-based sandwich and salad chain, Jeremy drives menu innovation for the company’s 75 locations, elevating fast-casual dining and redefining what’s possible in the category.

DANIEL CARPENTER is a trained attorney and chef who has served as principal of a culinary consultancy; VP 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, 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 at SRG has been marked by projects with national manufacturers of consumer packaged goods, restaurant chains and commodity board clients. [email protected]

KATHY CASEY is a celebrated chef, mixologist and pioneer in the bar-chef movement. She has been touted as the “original Bar Chef,” one of the top 10 most influential bar people of the past 25 years and a Food & Wine-awarded top 10 chef. She also won VIBE’s Innovator of the Year award in 2023. Kathy is owner of 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, Norwegian Cruise Line and Monin. She and her team have created multiple award-winning concepts, menus and programs for clients. Her own hospitality brands include Dish D’Lish, a “Food T’Go Go” concept, Rel’Lish Burger Lounge, Lucky Louie Fish Shack and Chicky, a pop-up concept. The author of 10 cookbooks, Kathy lives in Seattle. [email protected]

CLAIRE CONAGHAN is an Associate Director and Trendologist at Datassential, in charge of its syndicated content for Datassential’s Report Pro. When she applied for her role at Datassential more than a decade ago, her cover letter stated, “I am not only passionate about market research and data analysis but have a love for all things culinary. I enjoy dining out, cooking in and introducing people to new foods,” a philosophy that holds true today. Datassential’s tools are her happy place. Claire earned a B.S. in decision science and a B.A. in Hispanic studies from Carnegie Mellon University and is a hobby vegetable gardener and a mom to two budding foodies. [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 applies 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 thought leader in the food and beverage industry. Chef Danhi & Co.leverages Robert’s deep knowledge and passion as a consultant to the community of foodservice operators, CPG companies, agricultural boards and educational organizations. He has worked around the globe, including as a restaurant chef and as a chef instructor at The Culinary Institute of America. He is also a James Beard award-winning Southeast Asian cookbook author and TV show host of “Taste of Vietnam,” a 26-episode docuseries highlighting the country’s vibrant lives of farmers, artisans, cooks, chefs and street-food vendors. Robert also served as a judge of “Top Chef Vietnam, Season 1.” He is honored to have started his master’s degree in gastronomy at Boston University. [email protected]

TJ DELLE DONNE, CEC, MAT, is Assistant Dean at Johnson & Wales University College of Food Innovation & Technology in Providence, R.I. He holds a bachelor’s 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. Dedicated to his students, TJ works closely with industry partners to ensure quality experiential education and career opportunities. [email protected]

JUSTIN FONG has 17 years of experience in the food and beverage industry, including ownership and management oversight in four restaurant concepts over the last 11 years. Currently, he is Food & Beverage Director, and an investor, for Buckhorn BBQ + Grill and Operating Partner, Food & Beverage for Buddha Bowls + Rolls, both in Sacramento, Calif. His experiences have sharpened his acumen in many areas, including menu creation, restaurant construction management, supply chain management, special events organization and business development planning.

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. John then joined Front Burner Restaurants as VP of Culinary Operations, leading the culinary development for multiple brands during his 11-year tenure. 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 also serves on the board of directors for Our Daily Bread, a non-profit homeless outreach in Denton, Texas. [email protected]

JASON HERNANDEZ is Corporate Executive Chef at Ascent Hospitality Management, where he oversees culinary & beverage innovation and operations for Perkins American Food Co. and Huddle House. Prior to this role, he launched Blade & Tine Culinary Consulting in 2019, following more than 25 years in culinary roles at brands including Old Chicago, BJ’s Restaurants and Eureka!. Under the Blade & Tine banner, he opened Graze Street AMI, a chef-driven market in Florida with wife and partner, Heather Hernandez, who oversees and operates both brands. [email protected]

HENRY HILL holds expertise and experience that transcends conventional boundaries. From humble beginnings as a dishwasher and prep cook in suburban Chicago restaurants, he ascended through the ranks of elite kitchens, including the Michelin-starred Alizé of the Palms hotel in Las Vegas, the restaurant at The NoMad Hotel in New York and world-renowned Eleven Madison Park. At just 24, Hill was awarded one Michelin Star during his time as Executive Chef of Dusek’s & Thalia Hall. His culinary journey paved the way for Hill’s Research Kitchen, where he offers comprehensive food and beverage consulting backed by a deep understanding of culinary and brand strategy, product development, manufacturing, innovation and commercialization. [email protected]

GRAHAM HUMPHREYS has spent the last 20 years designing experiences to delight our senses, fulfill our needs and build our businesses. Working with diverse teams has taught him an empathic, human-centered approach to design. Graham is the President of The Culinary Edge, leading his team to invent the future of food & beverage, partnering with brands including Dunkin’, Tropical Smoothie, Noodles & Company, Hormel, McCain and First Watch. Prior to The Culinary Edge, Graham learned about innovation at some of the world’s leading design firms, marshaling over 250 programs for organizations including PepsiCo, General Electric, PayPal, Nivea and Starbucks. [email protected]

NANCY KRUSE is a well-known menu analyst in the foodservice industry and a recognized authority on food, menu and restaurant trends in great demand as both a speaker and a contributor to leading industry publications. Nancy is president of The Kruse Company, which is dedicated to assessing trends and directions in food, menu and restaurant concepts. Prior to founding her own company, Nancy served as Executive Vice President for Technomic, Inc., where she conducted a wide range of consulting assignments for Fortune-500 food and restaurant companies. She has served on several boards and she been an active member of the Women’s Foodservice Forum and Les Dames d’Escoffier International. In addition, Nancy has been named one of LinkedIn’s Top 100 Influencers in the U.S., and she contributes regularly to the business networking platform. [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, he 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, Food Futurist, is a food & beverage industry vet with pedigree from The Culinary Institute of America and over two decades of brand, culinary, hospitality and CPG experience. She is a globally recognized trendologist who both predicts and sets global trends. Liz is a strategic advisor to leaders and investors in restaurant, CPG, hospitality and artificial intelligence tech companies at the intersection of food and technology and has worked with most of the top CPG companies and restaurant chains in the U.S. 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 concept, menu and product development pipelines, as well as off- and on-premise consumer behavior. [email protected]

REBECCA PEIZER, CEC, CHE, is a seasoned culinary professional with 26 years of industry experience. She is Owner/Founder of All Things Culinary, a consultancy that specializes in forward-thinking culinary ideation, menu development and educational expertise. Rebecca serves as a brand ambassador, presenter and demonstrator for many foodservice clients and commodity boards. A member of the Research Chefs Association, she is a also a professor and consultant at The Culinary Institute of America, leading various programs, strategic initiatives and digital media projects. Her expertise spans multiple culinary and wine disciplines, including farm-to-table cuisine, where she applies a chef’s perspective when educating students about agriculture, sustainability and community. Rebecca is the Corporate Chef for George Chiala Farms and does pro-bono work writing the culinary training program for the Salvation Army and serving as the Culinary Director at Gray Haven Health & Wellness in Napa, Calif., a program for adults with mental health challenges. Rebecca is also an active forager and herbalist. [email protected]

TONY PEREYRA is a seasoned Bar & Beverage Specialist and the proud owner of The Spirits In Motion, a leading beverage consultancy with over a decade of excellence working directly with independent and national chain operators on best-in-class training, menu innovation and bar analytics. With an impressive 20-plus years in the hospitality industry, Tony combines his passion and expertise to craft unforgettable experiences through his creative beverage recipes. His latest endeavor, Mix Right Creative, directly collaborates with beverage brands to drive new product development with fresh innovation, multi-media production and the creative spark for in-market activations. Tony continues to redefine the beverage landscape with his expertise in bar operations and creative flair for beverage innovation. [email protected]

ALEX SADOWSKY graduated from The Culinary Institute of America in 2009 with a bachelor’s degree in culinary arts and hospitality management and returned to Minnesota, his home state, to master his craft in some of St. Paul’s most esteemed kitchens, while opening and operating two restaurants of his own. In 2015, Alex moved to Dallas, where he was the Chef De Cuisine at Whiskey Cake in Plano, helping to develop a menu focused on local sourcing, innovation and seasonality. He transitioned to the position of Regional Chef with the brand’s parent company, where he supported the culinary success and growth for multiple new concepts. In 2018, he joined Twin Peaks, revamping and upgrading all things food and beverage related. Today, as Director of Culinary, Beverage, Menu Innovation, he leads R&D for both kitchen and bar, and has recently begun to curate high-end whiskey, tequila and bourbon lists across the country.

PAM SMITH, RDN, is a culinary innovator, flavor consultant, nutritionist, best-selling author and TV and radio host, providing strategic menu development and insight for clients such as Disney, Royal Caribbean Cruise Lines, Firebirds Wood Fired Grill and Hickory Tavern.  She is the co-creator of Darden Restaurant’s Bahama Breeze and Seasons 52 and, for 24 years, served as the host and emcee of the Epcot International Food & Wine Festival. Pam partners with many commodity boards and brands, including leading foodservice strategy and promotion for The Mushroom Council. As founding principal and CEO of Shaping America’s Plate, Inc.,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 delicious, nutritious and sustainable. [email protected]

KATY VELAZQUEZ leads QDOBA’s culinary innovation as Corporate Executive Chef. She’s a James Beard award-winning, Emmy-nominated lover of Mexican food who has appeared on National Geographic Channel and Food Network. Katy honed her skills while working with the respected chef-restaurateur Rick Bayless. She served as the test kitchen director and culinary producer for his hit PBS series “Mexico: One Plate at a Time,” oversaw the development of his cookbook “More Mexican Everyday,” and was the culinary director of Bayless’ podcast “The Feed.” She served three years as Executive Creative Chef at Puesto, a contemporary, artisan Mexican restaurant with several locations throughout Southern California. Katy has developed menus, opened restaurants and written cookbooks, combining a passion for traditional Mexican flavors with modern preparation and technique.