Conference Breakout Sessions

Ecolab Theater (1st floor)

For generations, preserved foods have helped communities capture the flavors of the harvest, extend seasonal abundance, and create depth in everyday cooking. In this session, chefs from Korean and Japanese culinary traditions explore how these foundational ingredients continue to evolve as they move across regions, cultures, and generations. Through culinary demonstrations and conversation, participants will discover how traditional methods of preservation are being adapted to new ingredients, new locations, and contemporary menus, where dynamic dishes balance enduring staples with the freshest products of the season.

Host:
Andrew Hunter ‘88 (Corporate Chef, Kikkoman Sales USA, Inc.; Los Angeles, CA)

Presenters:
Gary Matsumoto (F&B Consultant/Private Chef; Monterey Park, CA)
Ji Hye Kim (Chef and Owner, Miss Kim and Little Kim; Ann Arbor, MI)

Sponsored by Kikkoman Sales USA, Inc.

Napa Valley Vintners Theater (1st floor)

From the home kitchens of Korea to the vibrant Korean American food scenes of Los Angeles and New York, comfort foods have long served as a connection to family, culture, and community. This session explores how everyday dishes built around tofu, vegetables, soups, and other pantry staples continue to inspire both home cooks and chefs today. Through the perspectives of two chefs who have helped shape Korean food culture on opposite coasts, participants will discover how tradition, nourishment, and flavor come together in dishes that are timeless, deeply satisfying, and increasingly relevant to contemporary diners.

Host:
Eric J. Sauber ‘07  (Assistant Professor—Culinary Arts, CIA; New York)

Presenters:
Esther Choi (Chef and Owner, Mŏkbar; New York, NY)
Monica Lee (Author, Chef, and Founder, Beverly Soon Tofu; Los Angeles, CA)

Sponsored by Pulmuone Foods USA

Private Dining Rooms 1 & 2 (1st floor)

Across Asia, the first meal of the day is often more than breakfast. It is a reflection of culture, seasonality, family traditions, and everyday life. From the savory morning dishes of Vietnam to the carefully composed foods that define the Japanese breakfast table, this tasting session explores how breakfast traditions express local ingredients, culinary values, and regional identity. Through tastings and conversation, participants will discover how these nourishing and deeply rooted morning meals continue to inspire contemporary chefs while offering fresh perspectives for today's diners and menus.

Host:
Jennifer Breckner (Worlds of Flavor Program Lead and Director—Programs and Special Projects, CIA; Napa, CA)

Presenters:
Maya Okada Erickson (Executive Pastry Chef, Langbaan; Portland, OR)
Sam Tran (Chef and Owner, Gia; Hanoi, Vietnam)

Connect Lounge (1st Floor)

Don't miss this unique opportunity to hear leading voices from across the conference come together for a candid discussion of the ideas, challenges, and innovations that emerged during Worlds of Flavor 2026, and what they mean for the future of the industry.

Presenters to be announced soon!

Chuck Williams Culinary Arts Museum Stage Kitchen (2nd floor)

Across Asia, some of the most memorable dishes begin with the broths and stocks, as foundational ingredients that create depth, balance, and character. In this session, chefs explore the flavor-building traditions that underpin Japanese and Singaporean cuisines, from clear, nuanced broths to richly layered stocks that serve as the backbone of countless dishes. Here, participants will discover how these foundational techniques can elevate ingredients, inspire menu innovation, and provide practical approaches for incorporating Asian flavors into American menus.

Host:
Helene York (Adjunct Faculty, Master’s in Sustainable Food Systems, and Research Fellow, CIA; Santa Rosa, CA)

Presenters:
Kazushi Iwane (Chef, Kubara Honke Group Co.; Fukuoka, Japan)
Lih Guah (Co-Founder and Chef, Journe; Singapore)

Sponsored by KAYANOYA

Copia Restaurant Kitchen Counter (1st floor)

For centuries, fermentation has been one of the defining forces behind Japanese cuisine, shaping the flavors and traditions that continue to influence how food is prepared and enjoyed today. This session explores the role of koji, the fermentation culture behind staples such as shio koji, and its importance as a foundation of Japanese cooking. As more American chefs look to Japan for inspiration, koji has emerged as a powerful ingredient for building flavor, balance, and umami, demonstrating how traditional culinary knowledge continues to inform and enrich contemporary kitchens around the world.

Presenter:
Marley Brown ‘12 (Head Chef of Creative Development, SingleThread; Healdsburg, CA)

Sponsored by Hanamaruki

Wood Stone Outdoor Live Fire Kitchen (1st floor)

Few ingredients are as essential to Vietnamese cooking as fish sauce and fermented shrimp paste. Used for centuries to build flavor and bring balance to everything from sauces and marinades to grilled meats and broths, these ingredients remain at the heart of Vietnamese cuisine today. This session examines how traditional flavor-building techniques are inspiring contemporary chefs and demonstrates how fermented seafood ingredients can be incorporated into Western-style dishes to create menus that are both approachable and deeply flavorful.

Presenters:
Don Nguyen (Chef and Co-Owner, Khói; Houston, TX)
Gabriel Boyer ‘06 (Assistant Professor—Culinary Arts, CIA; San Antonio, Texas)

Ecolab Theater (1st floor)

As diners increasingly seek vegetable-centered dishes, chefs are looking to culinary traditions that have long celebrated seasonal produce and ingredient-driven cooking. In this session, presenters examine how Japanese temple cuisine and contemporary Korean-meets-Midwest farm-to-table cooking create depth and satisfaction through vegetables, grains, fermentation, and careful technique. Presentations will explore practical approaches to building flavor, highlighting seasonality, and creating plant-forward dishes that resonate with today's diners while honoring the traditions that continue to shape modern menus. 

Presenters:
Naoyuki Yanagihara, PhD (Executive Chef, Yanagihara School of Traditional Japanese Cuisine; Tokyo, Japan)
Ji Hye Kim (Chef and Owner, Miss Kim and Little Kim; Ann Arbor, MI)

Napa Valley Vintners Theater (1st floor)

For centuries, soba has been a cornerstone of Japanese food culture, reflecting the country's agricultural traditions, regional diversity, and reverence for craftsmanship. Through demonstrations of both fresh and dried preparations, this session explores the role of soba in expressing Japan's regional traditions, seasonal rhythms, and enduring culinary heritage. Participants will explore the many ways soba is prepared and enjoyed today, demonstrating its versatility across both traditional and contemporary menus, from classic preparations to vegan and gluten-free applications.

Host:
Cathy Jörin (Consultant, Santa Rosa, CA)

Presenters:
Yoshinori Horii (Owner, Sohonke Sarashina Horii; Tokyo, Japan)
Mutsuko Soma (Chef and Owner, Komanegi; Seattle, WA)

Private Dining Rooms 1 & 2 (1st floor)

Discover the distinctive beverage traditions of Japan and Korea through a guided tasting that explores everything from traditional Korean spirits and drinking culture to innovative cocktails inspired by Korean pantry ingredients. The session also examines the art of Japanese food and wine pairing, demonstrating how flavor, balance, and hospitality come together at the table. Along the way, participants will gain new insights into cultural traditions and contemporary creativity, shaping the beverage landscapes of both countries.

Presenters:
Haera Shin (Beverage Expert and Author; New Orleans, LA)
Ema Koeda ‘05 (Founder, Food Wine Bridges; Tokyo, Japan)

Private Dining Rooms 3 (1st floor)

Thailand's rich culinary heritage is rooted in an extraordinary diversity of ingredients, many of which remain unfamiliar outside their regions of origin. Through comparative tastings and discussion, participants explore how indigenous ingredients, traditional products, and regional variations contribute to flavor, identity, and sustainability. The session offers a deeper understanding of how biodiversity shapes both the future of food and the experience of eating.

Host:
Jennifer Breckner (Worlds of Flavor Program Lead and Director—Programs and Special Projects, CIA; Napa, CA)

Presenters:
Duangporn “Bo” Songvisava (Chef and Co-Owner, Bo.lan; Bangkok, Thailand)
Dylan Jones (Chef and Co-Owner, Bo.lan; Bangkok, Thailand)

Chuck Williams Culinary Arts Museum Stage Kitchen (2nd floor)

For generations, Korean cuisine has relied on a pantry of carefully crafted ingredients that bring depth, balance, and nourishment to everyday cooking. Rooted in the philosophy of YakSikDongWon ("food is medicine"), this session explores how foundational seasonings, sauces, and flavor-building traditions have shaped Korean culinary culture and continue to influence chefs around the world. As today's consumers increasingly seek foods that support both wellness and flavor, participants will discover how these time-honored ingredients remain remarkably relevant, offering lessons in nourishment, culinary creativity, and the enduring relationship between food, health, and culture.

Presenters:
JongJip Yang ‘11 (Associate Professor—Culinary Arts, CIA; New York)
Jaume Biarnes (Executive Chef, Yondo Culinary Studio; New York, NY)

Sponsored by Sempio

Wood Stone Outdoor Live Fire Kitchen (1st floor)

Both Thai and Vietnamese cuisines are increasingly recognized on the world stage, yet their foundations remain deeply tied to regional traditions, local ingredients, and a strong sense of place. Through a dynamic live-fire demonstration, this session examines how two chefs draw inspiration from their cultural roots while engaging with global audiences and evolving culinary landscapes. Participants will explore how fire, smoke, and flavor become powerful tools for storytelling, helping preserve tradition while creating something entirely new.

Host:
Robert Danhi ‘91 (Chef, Television Host, Educator; Los Angeles, CA, and Melaka, Malaysia) 

Presenters:
Ian Kittichai (Chef, Restaurateur, Author, and TV Personality; Bangkok, Thailand)
Don Nguyen (Chef and Co-Owner, Khói; Houston, TX)