Presenters | The Culinary Institute of America's Worlds of Flavor® International Conference & Festival

Keith Corbin

Alta Adams

https://www.altaadams.com/

Biography coming soon!

Seamus Mullen

Chef, restaurateur and cookbook author

Tertulia, El Colmado

https://www.seamusmullen.com/

More information coming soon!

Steve McHugh

Chef/Owner

Cured

More information coming soon!

Todd Gray

Chef/Owner

Equinox

More information coming soon!

Ellen Kassoff Gray

Owner

Equinox

More information coming soon!

Anahita Dhondy

Chef Partner

Cyber Hub, Gurgaon, SodaBottleOpenerWala

@anahita_dhondy @anahitadhondy

More information coming soon!

Pasquale Cozzolino

Chef/Partner and Founder

Ribalta, NY, NY

http://www.ribaltapizzarestaurant.com/NYC/AboutUs

More information coming soon!

Thomas Zacharias ‘09

The Bombay Canteen

More information coming soon!

Yiannis Tsivourakis

Minoa Hotel

https://www.minoapalace.gr/cretan-cuisine

More information coming soon!

Diana Tandia

Berber Street Food

https://berberstreetfood.com/

More information coming soon!

Scott Tacinelli

Don Angie

https://www.donangie.com/

More information coming soon!

Jamie Simpson

Culinary Vegetable Institute

https://culinaryvegetableinstitute.com/main/

More information coming soon!

Alon Shaya ‘99

Saba, Safta

https://eatwithsaba.com/ @alonshaya @AlonShaya

More information coming soon!

Mayukh Sen

http://www.mayukh-sen.com/

More information coming soon!

Brett Schulman

Cava

https://cava.com/

More information coming soon!

Antonella Scatigna

La Taverna Del Duca

http://www.tavernadelducascatigna.it/

Scatigna

Vasco Coelho Santos

Euskalduna Studio

http://www.euskaldunastudio.pt/

More information coming soon!

María José San Román

Monastrell

https://monastrell.com/en/

More information coming soon!

Hanif Sadr

Komaaj

http://www.komaaj.com/ @komaajfood @komaajfood

More information coming soon!

Angie Rito

Don Angie

https://www.donangie.com/

More information coming soon!

Uyen Pham ’04

The Culinary Institute of America

https://www.ciachef.edu/uyen-pham-bio/

More information coming soon!

Laura Ozyilmaz ‘14

Noosh, Istanbul Modern SF

https://www.nooshsf.com/

More information coming soon!

Sayat Ozyilmaz ’14

Noosh, Istanbul Modern SF

https://www.nooshsf.com/

More information coming soon!

Melba Nunis

Simply Mel's

http://www.simplymels.com/

More information coming soon!

Samir Mogannam

Beit Rima

http://beitrimasf.com/

More information coming soon!

Dimitris Mavrakis

Kritamon

http://www.kritamon.gr/en/

More information coming soon!

Jesus Lee

Jesus é Goês

https://www.facebook.com/Jesus-%C3%A9-Go%C3%AAs-334007756699073/

More information coming soon!

Fabrizia Lanza

Anna Tasca Lanza Cooking Experience

https://www.annatascalanza.com/

More information coming soon!

Aglaia Kremezi

Aglaia's & Costas Table in Kea Cyclades

https://www.aglaiakremezi.com/

More information coming soon!

Diane Kochilas

Cooking School Owner, Cookbook Author

My Greek Table, PBS Committee Rest, Glorious Greek Cooking School

https://www.dianekochilas.com/ @DianeKochilas @dianekochilas

More information coming soon!

David Hodson

Bouchon

https://www.thomaskeller.com/bouchonyountville

More information coming soon!

Anissa Helou

Anissa's

https://www.anissas.com/

More information coming soon!

Teresa Gutiérrez

Azafran

http://www.azafranvillarrobledo.com/

More information coming soon!

Suzette Gresham

Acquerello

http://www.acquerello.com/

More information coming soon!

Hugo Ferreira

More information coming soon!

Zachary Engel

Galit

More information coming soon!

Sarita DSouza

Yummilicious

https://yummilicious.business.site/

More information coming soon!

Naz Deravian

Bottom of the Pot

http://bottomofthepot.com/

More information coming soon!

Marina Senna-Fernandes

More information coming soon!

Musa Dagdeviren

Owner, Executive Chef

Çiya Sofras

http://www.ciya.com.tr/ @ciyasofrasi

More information coming soon!

José Chesa

Ataula

https://www.ataulapdx.com/

More information coming soon!

Vincent Carvalho

Chef-Instructor

The Culinary Institute of America

https://www.ciachef.edu/vincent-carvalho/

More information coming soon!

Floyd Cardoz

Bombay Bread Bar

@floydcardoz @floydcardoz

More information coming soon!

Ivan Brehm ’05

Nouri

http://nouri.com.sg/

More information coming soon!

Shirel Berger ‘14

Opa

https://www.opatlv.co.il/en

More information coming soon!

Najmieh Batmanglij

https://www.najmieh.com/ @najmieh @najmieh

More information coming soon!

Maksut

Neolokal

http://neolokal.com/en

More information coming soon!

Ali Saboor

Chef

Sofreh

https://www.sofrehnyc.com/

More information coming soon!

Nasim Alikhani

Chef

Sofreh

https://www.sofrehnyc.com/

More information coming soon!

Einat Admony

Chef

Kish-Kash, Balaboosta

https://www.kishkashnyc.com/

More information coming soon!

Daniel Olivella

Chef-Owner, Barlata

Austin, TX

https://www.barlataaustin.com @BarlataATX @barlataatx

DANIEL OLIVELLA is the chef and managing partner of Barlata tapas bar in Austin, TX. Born in Vilafranca del Penedes Barcelona, Daniel has been living in the U.S. since 1980. He began his career as a teenager in his hometown at L’Era, which was one of the first international restaurants in Barcelona. He moved to Chicago to work for his uncle at La Paella. It was in Chicago when he had his first experience with Richard Melman’s restaurant group, Lettuce Entertain You, working at Café Babareeba and Shaw’s Crab House. Daniel ventured west to California to pursue his goal to become a chef, first in Palm Desert working for Sydney Chaplin at Chaplin’s Bistro, continuing on to San Francisco renowned Zuni Café owned by the late Judy Rodgers. Given the opportunity to return to his home country (Catalunya) Daniel returned to Barcelona in 1992 where he worked as a general manager for Servicio Wilson, one of the premier restaurants during the Olympic year. He then returned to San Francisco where he continued his career working for all sorts of chefs and cuisines. He opened Thirstybear Brewing Co where he got the accolades of the Bay Area food critics for his authentically-cooked Spanish food. In 1999 he opened B44 Catalan Bistro in San Francisco, perhaps the first Catalan restaurant in the U.S. In 2001, Daniel was named San Francisco Rising Star Chef of the Year by San Francisco Magazine. B44 has been featured in numerous magazines both in the U.S. and Spain. Daniel opened his first Barlata concept in the Temescal neighborhood of Oakland in 2008, moving it to Austin’s S. Lamar district in 2012. His upcoming cookbook, to be published by Clarkson Potter in fall 2018, will be the first Catalan cookbook done by a Catalan chef in the U.S. Daniel has been a part of numerous lectures and retreats at the Culinary Institute of America, helping to bring Spanish food to the U.S.

MARIA GODOY

Editor, NPR’s The Salt

Washington, DC

https://www.npr.org/sections/thesalt/ @mgodoyh @mgodoyh

MARIA GODOY is a senior editor with NPR’s Science Desk and the host of The Salt, NPR’s food vertical. Maria covers the food beat with a wide lens, investigating everything from the health effects of caffeine consumption to how what we eat defines our cultural and personal identities. With her colleagues on the food team, she’s won a James Beard Award for best food blog, first place in the blog category from the Association of Food Journalists, and a Gracie Award for Outstanding Blog from the Alliance for Women in Media Foundation. Previously, Maria oversaw political, national and business coverage for NPR.org. Her work as part of NPR reporting teams has been recognized with several awards, including a 2010 Alfred I. DuPont-Columbia University Silver Baton for coverage of race and the 2008 presidential election, and a 2009 DuPont for a series on the sexual abuse of Native American women. Born in Guatemala, Maria now lives in the suburbs of Washington, D.C., with her husband and two kids.

Cathy Nash Holley

Editor in Chief and Publisher, Flavor & The Menu

Freeport, ME

https://www.getflavor.com @getflavor @getflavor

Cathy Nash Holley has been publisher and editor-in-chief of Flavor & The Menu since it began nearly 20 years ago. With its annual Top 10 Trends issue, Flavor & The Menu is a valuable resource for the foodservice industry, serving as a source of flavor and menu trends, strategies and innovation. In addition to overseeing the magazine, Cathy gives presentations on flavor trends at industry events, and is immediate past-president of the International Foodservice Editorial Council. She lives in Maine with her teenage twins.

Reem Assil

Chef-Owner, Reem's and Dyafa

Oakland, CA

http://reemscalifornia.com @reems133 @reemscalifornia

REEM ASSIL founded Reem’s California with a passion for the flavors of Arab street-corner bakeries and the vibrant communities where they’re located. Growing up in a Palestinian-Syrian household, Reem was surrounded by the aromas and tastes of food from the homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and brings the warmth of community to all her cuisine. She has worked with Bay Area’s esteemed cooperative bakery Arizmendi Bakery & Pizzeria, Grace Street Catering, Penelope Bar & Restaurant, and several local chefs. In 2017 she graduated from the competitive food business incubator program, La Cocina and Oakland-based accelerator business program, ICA Fund Good Jobs. It was there she defined her concept and was armed with the ideas and resources to make her dreams of opening her own successful restaurant a reality. In 2018, she opened Dyafa with Daniel Patterson.

Abraham Conlon ‘01

Chef-Owner

Fat Rice, Mama's Nuts; Chicago, IL

http://www.eatfatrice.com/ @AbeConlon @abeconlon

Abraham Conlon ‘01 is the chef-owner of Fat Rice and author of The Fat Rice Cookbook.

Michael Gulotta

Chef-Owner

MOPHO and Maypop; New Orleans, LA

http://mophonola.com/ @MGulottaNO @michaelgulotta

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at age 17. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August under Chef John Besh. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening. He was named chef de cuisine in 2007 and led the award-winning kitchen for six years, while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. Located in New Orleans’ Mid City, MOPHO strives to be a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry. In its first year, MOPHO was nominated for America’s Best New Restaurant by Bon Appétit and named Restaurant of the Year by New Orleans Magazine. In 2016, Michael was named one of Top 30 Chefs to Watch in the nation by Plate, a New Orleans Rising Star by StarChefs, and a 2016 Best New Chef by Food & Wine. His team recently opened its second full-service restaurant, Maypop, in the Central Business District of New Orleans, where he serves an expanded menu of Southeast Asian-inspired dishes with regional touches.

Marie Elena Martinez

Co-Founder and Founder

New Worlder + Meets NY; New York, NY

http://www.marieelenamartinez.com/ @mariesworlds @mariesworld

In 2005, New Worlder Co-Founder Marie Elena Martinez ditched her publishing job and bought a ticket to Quito, Ecuador, beginning the journey of a lifetime. Six continents, and over sixty countries later, she began contributing to print publications such as The New York Times, The Wall Street Journal, Newsday, Boston Globe, Miami Herald, and websites like The Huffington Post, The Daily Meal, Condé Nast Traveler, Fodors, The Latin Kitchen, The Guardian, Delta Sky, and Men’s Fitness, as well as various Fodor’s Guide books and Wallpaper City Guides. During her tenure as founding editor of The Latin Kitchen, she created Meets NYC, culinary destination showcases which fused her publicity and marketing background with her love of food, wine, and travel through paired chef dinners, wine events and walk-around tastings. Baja Meets NYC (2014) and Puerto Rico Meets NYC (2015) soon followed, with Israel Meets NYC upcoming (2017). A LatAm consultant for corporate brands including Unilever, Symrise, and others, she is based in New York City.

Sergio Andreu

Chef, La Pepita; Barcelona, Spain

La Pepita

http://www.lapepitabcn.com/ @lapepitabcn

SERGIO ANDREU was born and raised in Alicante, Spain 35 years ago. He studied and worked as an industrial designer before dropping out, deciding to turn up his life and dedicating himself professionally to cooking. He studied cooking and pastry at the remarkable Hofmann cooking school in Barcelona, then he moved to Paris to work with Alberto Herráiz at Fogón Restaurant. In 2010, he went back to Barcelona and together with his wife, Sofia Boixet, opened La Pepita, a modern and innovative tapas restaurant that leads them to quickly become a gastronomic reference in Barcelona. In late 2014, they opened their second restaurant, La Cava.

Chandra Ram ‘99

Editor, Plate

Chicago, IL

http://www.plateonline.com/ @chandrasplate @chandrasplate

CHANDRA RAM ‘99 is the editor of Plate, an award-winning food magazine read by chefs all over the country. She spent more than 15 years in the restaurant industry as a cook and consulting chef before turning to food writing and editing. She holds a bachelor’s degree in journalism from Loyola University Chicago, an associate’s degree in culinary arts from The Culinary Institute of America, and has passed the certificate level of the Court of Master Sommeliers exam. She is a member of Les Dames d’Escoffier, and has won multiple awards for her writing and editing, including eight Jesse H. Neal awards and the McAllister Editorial Fellowship. She is the co-author of The Eiffel Tower Restaurant Cookbook (Chronicle Books) and Korean BBQ: Master Your Grill in Seven Sauces (Ten Speed Press).

Greg Drescher

Vice President of Strategic Initiatives & Industry Leadership

The Culinary Institute of America

http://www.ciaprochef.com/strategic/ @CIALeadership @ciaindustryleadership

Greg Drescher is vice president of strategic initiatives & industry leadership at The Culinary Institute of America (CIA), where he oversees leadership initiatives for the foodservice industry, including conferences, invitational leadership retreats, digital media, and academic and strategic partnerships. He is the creator of the college’s Worlds of Flavor® International Conference & Festival and a portfolio of initiatives jointly organized by the CIA and Harvard T.H. Chan School of Public Health including Worlds of Healthy Flavors; Healthy Kitchens, Healthy Lives; and the Teaching Kitchen Collaborative. Greg also launched a complementary initiative, the Menus of Change University Research Collaborative, co-presented by the CIA and Stanford University in association with 30 leading American colleges and universities. In 2005, he was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America, in 2006 was honored with Food Arts Silver Spoon Award, and in 2007 and 2009 shared a second and third James Beard Award for his team’s work in developing the CIA’s Savoring the Best of World Flavors digital media series, filmed on location around the world. Before joining the CIA 21 years ago, he jointly spearheaded a multi-year collaboration of some of the world’s leading health authorities—including the Harvard Chan School and the World Health Organization—in researching and authoring The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating. In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence.

Anne E. McBride

Worlds of Flavor Program Director

North Plainfield, NJ

http://annemcbride.net @annemcbride @aemcbride

ANNE E. MCBRIDE, PHD is the program director for the Worlds of Flavor® International Conference & Festival and Flavor Summit at The Culinary Institute of America. She holds a doctorate in food studies from New York University, where she regularly teaches; her research focuses on the changing role of the chef in the 21st century. Anne writes on topics related to professional and experimental cooking for both academic and consumer audiences, including past contributions to Bake from Scratch, New Worlder, Roads & Kingdoms, Plate, Food Arts, Gastronomica, The Oxford Companion to Sugar and Sweets, Savoring Gotham, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is the co-author of Les Petits Sweets and Les Petits Macarons with Kathryn Gordon, of three books with famed pastry chef François Payard, including Payard Cookies and Chocolate Epiphany, and of Culinary Careers: How to Get Your Dream Job in Food. Anne is the director of the Experimental Cuisine Collective at NYU, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts. A native of Switzerland, she sits on the board of the Association for the Study of Food and Society, chairs the James Beard Foundation’s Leadership Awards Committee, and was a two-term board member of the New York Women’s Culinary Alliance and past board member of The Culinary Trust. She is a frequent presenter and moderator at scholarly and trade conferences.

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