Worlds of Flavor®


2020 Worlds of Flavor® International Conference & Festival Moves Online

Given the ongoing government public health guidance around the COVID-19 pandemic and significant reduction in global travel, we have decided to re-imagine this year’s in-person 22nd Annual Worlds of Flavor International Conference & Festival, originally scheduled for November 4-6 in Napa, CA, as a virtual event taking place November 10-13.

Recognizing both the impact of the pandemic on our industry as well as the vital role that our Worlds of Flavor conference series has played over the past two decades in both driving menu innovation and also curating top culinary talent from around the world—and making that talent more accessible to American chefs and operators—we are bringing the Worlds of Flavor program to the online world this November with a new theme, World Kitchens, World Tables: A Celebration of Chefs and Community.

With World Kitchens, World Tables: A Celebration of Chefs and Community, we’re bringing the travel, the road—the taco stand, the street food vendor, the world class cooking suite, the wood fire, the barbecue pit, the culinary garden, the dumpling maker, the flavor innovator—to you. You’ll get to watch demos and presentations, ask questions, network, interact, meet cookbook authors, participate in a cook-along, join discussion tables, and pop up on screen if you want. Check out our overview for more details on the theme of our first ever virtual conference.

Watch this space for upcoming news about the 2020 Worlds of Flavor International Conference & Festival: Virtual Edition, taking place November 10-13. Better yet, sign up to request an invitation, as space is limited and we anticipate selling out quickly. We will notify you when registration opens in September. In collaboration with our sponsors, we are making this virtual edition of WOF available tuition-free to foodservice operators on a space available basis.

Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators.

We will be reaching out to all registered attendees regarding registration transfer and refund options. If you have any questions in the meantime, please email us at