HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.

Bringing behind-the-scenes talent in hospitality to the forefront.

Our inaugural summit, took place Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn, and it was a smashing success! The day featured informative panels, one-on-one interviews, and inspiring speakers — creating a forum for the exchange of ideas, innovation and networking opportunities. Top hospitality and culinary leaders featured on Shari Bayer’s popular Heritage Radio Network podcast, All in the Industry, supported this an all-day, interactive and educational conference for, and about, the dynamic hospitality industry. To join us next year be sure to join our mailing list here.

Just a Taste of Who Went #ALLIN…

DANA COWIN
Chief Brand Advisor, Dig Food Group & host Speaking Broadly
Episode #129 (listen)

Dana Cowin, best known for her two decades as the Editor-in-Chief of Food & Wine, is a tastemaker, talent scout, consultant, author, lecturer and radio show host. During her tenure at the award-winning magazine (1995-2016), she oversaw every editorial aspect of the brand from print to web to books to social media. After Food & Wine, Cowin founded DBC Creative, a brand consultancy with clients such as Dig and Neiman Marcus. She is host of “Speaking Broadly” on Heritage Radio Network where she interviews extraordinary women in the food industry about their greatest challenges and triumphs. She has also launched a coaching business to help people figure out what to do next. A sought-after speaker, Cowin has been a judge on Bravo’s “Top Chef,” a presenter at TedXManhattan, a motivational speaker for brands like Bacardi, lecturer at the Food & Wine Classic and multiple other food festivals and other events. For her many contributions to the culinary world, Cowin was inducted in to the James Beard Foundation's Who’s Who of Food & Beverage in America.

LORI BALTER CEO, Balter Sales Company Episode #239 (Coming Soon!) Lori Balter is the CEO of Balter Sales Company, a leading distributor of tabletop and foodservice equipment. Following in her Grandfather and Father's footsteps, Lori leads the compa… — **LORI BALTER**
CEO, Balter Sales Company
Episode #239 (Coming Soon!)

Lori Balter is the CEO of Balter Sales Company, a leading distributor of tabletop and foodservice equipment. Following in her Grandfather and Father's footsteps, Lori leads the company which has been in business for ninety years. Her expertise is revered and she has garnered national attention as one of the most successful women in the hospitality industry. She has developed a following as "The Queen of the Bowery" collaborating and developing tabletops for top chefs and restaurants in the food service industry. She has made the Balter showroom the place to visit for the latest looks in dinnerware, glassware, and flatware. Lori's passions will find her in New York City's most celebrated restaurants, supporting her client base and observing trends in the industry. She is a dedicated pilates practitioner, and mother to Zach and Sydney. She lives on the Upper East Side of Manhattan.

KRYSTLE MOBAYENI Co-Founder & CEO BentoBox Episode #10 (listen) Krystle Mobayeni is Co-Founder and CEO of BentoBox, a platform that empowers restaurants to own their presence, profits and relationships, directly through their website. Krystle h… — **KRYSTLE MOBAYENI**
*Co-Founder & CEO BentoBox*
Episode #10 (listen)

**Krystle Mobayeni** is Co-Founder and CEO of BentoBox, a platform that empowers restaurants to own their presence, profits and relationships, directly through their website. Krystle has spent over 12 years working as a digital designer in New York City. She started her career at some of the top digital agencies in the city, working with world-class brands like British Airways, Adobe, William Grant & Sons and more. During that time, she developed her innate skill of being able to solve business problems through design and technology and went on to start a boutique digital creative agency in 2009. Her work has won Webby Awards and has appeared in TechCrunch and Communication Arts. Several years later, by working closely with some of the best restaurants in the world, Krystle recognized that restaurants were in need of a platform to be able to deliver the same great hospitality experience online that they delivered inside of their restaurants. BentoBox was launched in late 2013 with this mission and works with thousands of restaurants worldwide.

ERIC BRUNER-YANG Chef/Owner of Foreign National Episode #173 (listen) An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and spac… — **ERIC BRUNER-YANG**
Chef/Owner of Foreign National
*Episode #173 (listen*)

An agent of alternatives, Erik Bruner-Yang creates space. Through his Washington, D.C.-based concept development company, Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress.
Bruner-Yang’s restaurants are instinctual; contemporary yet habitual, including Maketto, a three-level Asian market with a retail store, coffee shop, and restaurant; and at the LINE DC hotel – Brothers and Sisters, serving American classics from Taiwanese and Japanese points of view; and Spoken English, a standing-room-only space modeled after Japanese tachinomiyas. His restaurants have received numerous accolades, from Bon Appetit magazine’s 50 Best New Restaurants 2018; to Thrillist’s Best New Restaurants 2018 and RAMMY’s Best New Restaurant 2019 for Spoken English.
Born in Taiwan and raised in the States, Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground. He is a multi-James Beard finalist, and was named Starchefs’ Rising Star D.C. Restaurateur 2018. His latest collaboration is as Executive Chef with &pizza.

MELANIE DUNEA Photographer, Author & Project Queen Episode #131 (listen)Melanie Dunea is an award-winning American photographer and author, best known for the book series My Last Supper as well as her revealing portraits of some of the world’s m… — **MELANIE DUNEA**
Photographer, Author & Project Queen
Episode #131 (*listen*)
Melanie Dunea is an award-winning American photographer and author, best known for the book series *My Last Supper* as well as her revealing portraits of some of the world’s most celebrated artists, chefs, politicians, and intellectuals. Dunea’s unique ability to produce both intimate photographs and revealing writing has been the driving force behind the publication of five books, including two much-lauded editions of *My Last Supper*. Her works have been translated into several languages and have sold more than 70,000 copies worldwide. Her success and widespread appeal have also led Dunea to starring roles on such projects asher own twelve-episode series for Martha Stewart and SiriusXM; an eighteen-episode video series for Yahoo; guest judging onTop Chef: All Stars; and appearances on *The Today Show*, the *Rachael Ray Show*, NPR’s *The Splendid Table*,and the award-winning *The Mind of a Chef*. A classically trained photographer who has worked with Richard Avedon, the Gamma Agency in Paris, and New York’s Industria Superstudio, Dunea has established herself as a premier portraitist. She has photographed a wide variety of subjects, from actors such as Steve Martin, Mary Louise Parker, Sir Ian Murray McKellen, Geena Davis, and Javier Bardem, to musicians like Kanye West, Taylor Swift, Kenny Chesney, Tony Bennett, andSting, to chefs including Anthony Bourdain, Eric Ripert, Ina Garten, David Chang, Lidia Bastianich, Daniel Boulud,and Jose Andres. She has also photographed other prominent figures like Misty Copeland, Christiane Amanpour, John McEnroe, Amy Sherald, Daniel Barenboim, Quincy Jones, and Oliver Sacks. She was the last person to photograph former First Lady Barbara Bush for the book *Our Shoes, Our Selves*. Dunea’s photographs are often commissioned and used for magazines, book covers, and corporate clients such as *Vanity Fair*,*Bon Appetit*,*Condé Nast Traveler*, *The Guardian*, *Town & Country*, *Travel + Leisure*, *Food & Wine*, *Hollywood Reporter*, *Parade*, *People*, Penguin Random House, JP Morgan Chase, Moët & Chandon, Sony Music, Capitol Records,illy Coffee, Victorinox, Casa Dragones, Jim Beam, NBC Universal,The Cosmopolitan, Estée Lauder, and Sony BMG. She has received photographic awards from American Photography, PDN, Communication Arts,Graphis,theSociety of Publication Designers,International Photography Awards, and the Lucie Foundation.My Last Supper, The Next Course won the GourmandAward forBest in the World-USA for Photography. Dunea is currently at work on a new photographic series called *Don’t Play with Your Food*, which will be created and exhibited in various cities across the US and Europe. She is also focused on writing a memoir detailing her journey as an artist and exploring the essence and root of creativity.When Dunea is not traveling the world on assignment, she works to support several international charities close to her heart, including *Food Bank for New York City*,*Wellness in the Schools*,and *Edible SchoolyardNYC*. She has also been honored with Operation Smile’s Universal Smile Award for her work in Brazil, China, Kenya, and India. A native of Chicago, Dunea makes her home in New York City’s Tribeca neighborhood,where she has resided since1995.

KATHLEEN SQUIRES Food and Travel Writer; Columnist, Wall Street Journal Episode #44 (listen)Kathleen Squires is a food and travel writer whose work spans book, blog, newsprint and glossy, appearing regularly in The Wall Street Journal, Los Angeles T… — **KATHLEEN SQUIRES**
Food and Travel Writer; Columnist, Wall Street Journal
Episode #44 (*listen*)
Kathleen Squires is a food and travel writer whose work spans book, blog, newsprint and glossy, appearing regularly in *The Wall Street Journal*, *Los Angeles Times*, *Food & Wine*, *Saveur*, *Conde Nast Traveler* and many other publications. She is the co-author of the cookbooks *The Coolhaus Ice Cream Book* with Natasha Case and Freya Estreller (Rux Martin, 2014); *The QuickSix Fix* with Stuart O’ Keeffe (William Morrow, 2016); the IACP award-winningThe Journey (Alta Editions, 2014); and the IACP award-winning and James Beard Award-nominated *The Book of Greens* with Jenn Louis (Ten Speed, 2017). Kathleen was also a nominee for the IACP Bert Greene Award for Excellence in Food Journalism and was awarded first prize of Les Dames d’Escoffier International’s M. F. K. Fisher Award for Excellence in Culinary Writing. As the co-producer the documentary film *James Beard: America’s First Foodie*, she was nominated for an Emmy Award along with the entire 2017 American Masters season for best documentary series. She is also the “Cutting Class”columnist about home butchery for the *Wall Street Journal’s* Off Duty section. Kathleen, her husband Ronnie, and part-time dog Riggins, live in New York City,where she is currently finishing a book and film about the legendary SoHo restaurant Raoul’s.

BRANDON HOY Co-Owner, Roberta’s Episode #184 (listen) Brandon Hoy is the co-owner of the iconic Roberta’s in Bushwick, Brooklyn. Celebrating its 10-year anniversary in 2018, the restaurant has become a neighborhood institution, an international cul… — **BRANDON HOY**
Co-Owner, Roberta’s
Episode #184 (*listen*)

Brandon Hoy is the co-owner of the iconic Roberta’s in Bushwick, Brooklyn. Celebrating its 10-year anniversary in 2018, the restaurant has become a neighborhood institution, an international culinary destination, and an incubator for progressive entrepreneurship. The acclaimed restaurant, and surrounding compound, includes Roberta’s Garden, Roberta’s Bakery, To-Go and Delivery as well as a Tiki bar, and two Michelin-starred fine dining destination, Blanca. Alongside Co-Owner and Chef Carlo Mirarchi, Hoy founded Roberta’s in 2008 with the goal of providing a previously underserved neighborhood with artisanal food and drinks and an artsy, cool vibe. Hoy’s commitment to innovating and enlivening culinary experiences resulted in Roberta’s growth into a Brooklyn icon. “The intent was always to be hospitable, like a house party – pizza-centric, seasonal and chef-driven,” Hoy says. At the helm of daily operations, Hoy also spearheads the art department, which designs seasonal merchandise, packaging, and more.
IG
robertaspizza
robertasbakery
cateredbyrobertas
eatblanca

JASMINE MOY Owner, Jasmine Moy Law P.C Episode #224 (listen) Jasmine is a transactional business attorney and consultant whose concentration is in the formation and negotiation of agreements required for a successful food & beverage operation.… — **JASMINE MOY**
Owner, Jasmine Moy Law P.C
Episode #224 (*listen*)

Jasmine is a transactional business attorney and consultant whose concentration is in the formation and negotiation of agreements required for a successful food & beverage operation.She represents many of the best chefs in the country in matters relating to entertainment deals, a wide variety of consulting agreements and also hotel F&B management agreements. Jasmine also consults for developers and hotel owners and operators who are searching for culinary talent. In her spare time, Jasmine is a published author and freelance writer.

DREW NIEPORENT Founder, Myriad Restaurant Group Episode #176 (listen) Drew Nieporent, one of America's most respected restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu Fifty Seven, … — **DREW NIEPORENT**
Founder, Myriad Restaurant Group
Episode #176 (*listen*)

Drew Nieporent, one of America's most respected restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu Fifty Seven, Nobu Downtown, Nobu London, Bâtard, the Porsche Grille at Citi Field (home of the NY Mets), Daily Burger at Madison Square Garden, and Crush Wine & Spirits. Over the last 33 years, Myriad has opened and operated over 40 restaurants around the world including San Francisco, Seattle, Louisville, Martha’s Vineyard, Boca Raton, London, and Moscow.
His restaurants have received countless accolades. Tribeca Grill (1990), with partner Robert De Niro, opened to national acclaim and continues to be a New York landmark, with a wine list that has received Wine Spectator’s Grand Award every year since 2002. In 1994, Nieporent launched Nobu in New York. Nobu New York, Next Door Nobu, now Nobu Downtown (2017), and Nobu Fifty-Seven (2005) have all earned three-star ratings from The New York Times. Montrachet (1985) earned three stars from The New York Times and kept that rating for 21 years. In 2008, the original Montrachet space became Corton, maintaining its three New York Times stars and receiving two Michelin stars. Nieporent reopened the space as Bâtard (2014) with chef-partner Markus Glocker and John Winterman, again earning three stars from The New York Times, New York Magazine, and a coveted Michelin star. Bâtard won Best New Restaurant in America at the 2015 James Beard awards.
Drew donates his time to dozens of charities. He is on the board of Citymeals on Wheels and Garden of Dreams, an Honorary Chair of the City Harvest Food Council, and Culinary Director of the Jackson Hole Wine Auction. He has been honored by Careers Through Culinary Arts Program (2009), the American Heart Association (1999), the Tourette Syndrome Association (2000), the Food Allergy Initiative (2001), the American Liver Foundation (2003), the Cancer Research & Treatment Fund (2005), and the Kristen Ann Carr Fund (2006). Drew’s many personal honors include induction into “Who’s Who of Cooking in America” (1992) by the James Beard Foundation. He was named the Beard Foundation’s Outstanding Restaurateur (2009) and Humanitarian of the Year (2000). Other recognition includes 2011 Hospitality Innovator by the Cornell Hotel School (from which he graduated in 1977) and the American Cancer Society (2016). He is the first New Yorker to receive the TORCH award (2016).

SAL RIZZO Owner & Director, De Gustibus Cooking School Episode #15 (listen) Salvatore Rizzo can say with certainty that he has dined with more than 100 of the world’s top chefs, including Jacques Pepin, Daniel Boulud and Daniel Humm. As owner a… — **SAL RIZZO**
Owner & Director, De Gustibus Cooking School
Episode #15 (*listen*)

Salvatore Rizzo can say with certainty that he has dined with more than 100 of the world’s top chefs, including Jacques Pepin, Daniel Boulud and Daniel Humm. As owner and director of De Gustibus, the preeminent cooking school in New York City, Rizzo hosts the most lauded food and wine experts as they share their stories and demonstrate their favorite recipes for guests to taste. Every night at De Gustibus, Rizzo exhibits natural ease as the consummate host, drawing on more than 25 years in the culinary community.
The son of immigrants from Italy, Rizzo spent every Sunday helping his mother prepare their weekly family dinner where uncles, aunts, and cousins would gather around the table for a traditional Sicilian supper. His parents believed strongly in making their food from scratch, so every summer Rizzo helped his mother gather tomatoes from their modest garden in Brooklyn and make batches of tomato sauce to bottle and enjoy during the winter months. When October arrived, Rizzo’s attention turned to winemaking. Instead of buying their wine, he and his father produced two barrels of red house wine with grapes they bought from a local New York State farmer. This early introduction to food and wine would eventually develop into a life-long pursuit.
As a teenager, Rizzo took a job at a famous Brooklyn restaurant, Circles, where he worked part-time for 15 years, climbing the ranks from busboy to server and then manager. In the meantime, he attended the New York College of Technology and received his degree in Hotel and Restaurant Management and the Distinguished Alumni Award in 2007 for his tireless support of the school’s Department of Hospitality Management. He is also on the board of both Spoons Across America and the Friends of the French Culinary Institute.
Throughout the course of his young adulthood, Rizzo developed a strong magnetism toward hospitality and decided to pursue a career that complemented his natural ability to connect with people with his other passion—food. It led him to the Italian Culinary Institute where Rizzo became the Director of Events in 2000 and remained there for several years, after which he took the position as Director of House Operations and Events at the prestigious James Beard Foundation. He spearheaded the first major renovation of the famed James Beard House kitchen in 2005 and the complete overhaul of the dining room, offices, basement and attic in 2006.

Over nine years ago, Rizzo approached De Gustibus founder and then director Arlene Feltman Sailhac about his interest in the company and began negotiations with her to acquire the business. In April 2008, Rizzo became the new owner and continued the tradition of securing culinary and wine talent for the distinguished series. He relies on his long-standing relationships with a respected roster of chefs, wine producers, and others to continue the De Gustibus legacy of offering the best to New Yorkers and out-of-towners alike. Salvatore Rizzo is also a proud supporter of the Make-A-Wish Foundation of Metro New York, assisting them in putting together culinary wish experiences for children.
A true master of hospitality, Rizzo fosters an environment where people can come together and share incredible food and wine moments, mirroring his experiences growing up in a Sicilian household that reinforced the inherent beauty and simplicity of food.

JJ JOHNSON Chef & Owner, FieldTrip Harlem Episode #209 (listen) JJ Johnson is a James Beard Award winning chef and author best known for cooking the food of the African Diaspora. He is a Chef on Buzzfeed’s Tasty platform and a television host o… — **JJ JOHNSON**
Chef & Owner, FieldTrip Harlem
Episode #209 (*listen*)

JJ Johnson is a James Beard Award winning chef and author best known for cooking the food of the African Diaspora. He is a Chef on Buzzfeed’s Tasty platform and a television host on *Just Eats with Chef JJ* airing on TV One’s new network Cleo TV.
Chef JJ is the founder of Ingrained Hospitality Concepts LLC, a collaboration of industry professionals dedicated to creating great restaurants while sharing international cuisine with amazing hospitality. The group recently opened **FIELDTRIP** a study of rice and grains. The quick-casual rice bowl shop in Harlem highlights rice traditions from around the world with globally-inspired flavors and techniques.
Chef JJ’s signature style was inspired by the Caribbean tastes he grew up with, inspiration from his travels and his signature R+B and hip-hop playlist. Chef JJ published his first cookbook in 2018, “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day” (Flatiron Books). He serves on the James Beard Impact Programs Advisory Committee and sits on the junior board of Food Bank for New York City, taking action to end hunger. Follow JJ on social media: @chefjj

AARON ARIZPE Principal, Pocketfork LLC Episode #53 (listen) Aaron Arizpe AKA @pocketfork is an independent hospitality consultant, writer, and photographer based in New York City. He spent the last decade working for prestigious restaurant groups i… — **AARON ARIZPE**
Principal, Pocketfork LLC
Episode #53 (*listen*)

Aaron Arizpe AKA @pocketfork is an independent hospitality consultant, writer, and photographer based in New York City. He spent the last decade working for prestigious restaurant groups including Momofuku and Chefs Club,where he orchestrated pop-ups and long-term residencies featuring nearly 200 star chefs from around the world. Now he’s launched his own consultancy, Pocketfork LLC, which focuses on connecting chefs, identifying and pursuing opportunities on their behalf, and helping to tell their stories. His writing has been featured in prominent publications like TIME Magazine, Bon Appétit, and a National Geographic travel series, and his photos have graced the pages ofThe Wall Street Journal, Food & Wine, and Rolling Stone.

ALICE CHENG Founder & CEO, Culinary Agents Episode #59 (listen)Alice Cheng is the Founder & CEO of Culinary Agents, a professional networking and job marketing website designed for the hospitality industry. Having spent 13 years working at I… — **ALICE CHENG**
Founder & CEO, Culinary Agents
Episode #59 (*listen*)
Alice Cheng is the Founder & CEO of Culinary Agents, a professional networking and job marketing website designed for the hospitality industry. Having spent 13 years working at IBM helping companies apply technology to solve business problems, Alice brings her experience into the hospitality industry to solve inefficiencies and gaps around talent sourcing and career development.
Passionate about helping people build careers, Alice takes leadership roles in mentoring across all industries with a focus on helping talent succeed in their careers. She currently serves as an advisor for Food X, an accelerator program for food-related tech startups and for Women in Hospitality United, a non-profit that works towards developing new standards for equity, ccountability, and transparency in the hospitality industry. Alice is also a member of the Society of Fellows for the Culinary Institute of America.

Follow Culinary Agents on social media: @culinaryagents

KEITH DURST Founder & Principal, FOC Episode #50 (listen)Founder & Principal of FOC, Keith Durst is highly regarded for his expertise in providing Strategic F&B Consulting & Advisement across global portfolios over the past decade. H… — **KEITH DURST**
*Founder & Principal, FOC*
Episode #50 (listen)
Founder & Principal of FOC, Keith Durst is highly regarded for his expertise in providing Strategic F&B Consulting & Advisement across global portfolios over the past decade. His creative approach leverages hospitality focused experiences to create new value and drive revenue. Durst provides his clients with representation, works closely to seek unique real estate opportunities,curates hospitality concepts, oversees food and beverage strategy,and everything in between.He is known for his passion, integrity, reliability and his success opening multiple restaurants earning multiple Michelin Star.

JEN PELKA Founder & Owner, The Riddler (SF & NYC) & Magnum PR Episode #236 ((listen))Jen Pelka in the Founder and CEO of The Riddler, the popular all-women funded champagne bar. The Riddler's first location in San Francisco was named "Wi… — **JEN PELKA**
Founder & Owner, The Riddler (SF & NYC) & Magnum PR
Episode #236 ((*listen*))
Jen Pelka in the Founder and CEO of The Riddler, the popular all-women funded champagne bar. The Riddler's first location in San Francisco was named "Wine Bar of the Year" by Eater and "Best Concept" by StarChefs, and a second location in New York's West Village has just opened. With over 15 years of experience in restaurant and food marketing, Jen is an ace at community building and an experienced profit-focused operator.Jen is also the Founder of Magnum PR, the leading restaurant PR agency in San Francisco, managing communications for Shake Shack, Sweetgreen, Mister Jiu’s, Traci Des Jardins, FortPoint Beer, and beyond.Jen’s career in restaurants began at Chef Daniel Boulud’s iconic New York Restaurant DANIEL,where she served for five years across a broad range of roles-kitchen stagier, Boulud’s Research Assistant, and eventually as the US Competition Director for the Bocuse d’Or under Daniel Boulud and Thomas Keller. She went on to lead influencer marketing, content strategy, and media relations in-house at OpenTable, Gilt Taste, and Tumblr. She has been named Forbes “30 Under 30” for Food & Wine, Details “Digital Maverick, and a Cherry Bombe “It Girl.” She was a recurring guest as a secret diner on Season 1 of Bravo TV’s “Best New Restaurant,” and a guest on Season 6 of “Top Chef.” Jen won an IACP Award Winner for Best Culinary or Brand Site in 2012, and was a James Beard Award nominee for Best Food Coverage in a Food Publication. Jen is an alumna of Stanford University and the London School of Economics, where she studied the Philosophy of Science.

@jenpelka | @theriddlernyc | @theriddlersf

ALISON ARTH Founder & Principal, Salt & Roe Episode #130 (listen)Born in San Francisco and bred in the bed and breakfast that her parents ran out of their home, Alison was raised to provide and deeply appreciate the importance of service and… — **ALISON ARTH**
Founder & Principal, Salt & Roe
Episode #130 (*listen*)
Born in San Francisco and bred in the bed and breakfast that her parents ran out of their home, Alison was raised to provide and deeply appreciate the importance of service and the far-reaching impact of taking care of others. Grateful to have found a home in the hospitality profession, she pursued a business degree from Cornell University’s School of Hotel Administration.
Recruited by Daniel Boulud’s Dinex Group immediately after graduating, Alison served in an operations-heavy leadership role that was intensely focused on executing successful restaurant openings, conducting team training, and managing large-scale creative projects during the company’s most significant chapter of growth. After returning to San Francisco, she held leadership positions at the Delfina Restaurant Group and as The Battery’s opening Director of Food and Beverage.
Alison’s passion for leading purpose-driven, hospitality-first businesses to sustainable success inspired her to found Salt & Roe in 2014. In support of that mission, she authored her first book, "How to Open a Restaurant” in 2016. Today, she supports hospitality business leaders nationwide in finding clarity in their creative vision, creating a shared sense of purpose among teams, teaching communication and leadership skills, conducting service and hospitality training, and providing practical coaching to develop operations managers.
She serves on the Board of Directors for La Cocina, a San Francisco-based non-profit organization that provides industry-specific technical assistance and access to market opportunities for low income women looking to launch, formalize, and grow their own food businesses.

DIDIER ELENA Director of Food & Culture, Hogsalt Hospitality Episode #53 (listen) Having spent over twenty-five years leading kitchens from New York to Tokyo, including those of Alain Ducasse and Paul Bocuse.Although he is a master of classic, … — **DIDIER ELENA**
Director of Food & Culture, Hogsalt Hospitality
Episode #53 (*listen*)

Having spent over twenty-five years leading kitchens from New York to Tokyo, including those of Alain Ducasse and Paul Bocuse.
Although he is a master of classic, fine-dining French cuisine and worked in many top kitchens around the world, the food and culture of the Mediterranean French Rivera is in his blood. Didier grew up in Monaco with his French mother, who was a physician and Italian fisherman father, speaking French, Italian and the hybrid, Monégasque. Didier’s father had a profound impact on his respect for what it takes to bring quality products to the table. He was fortunate to work in the kitchens and restaurants of his uncle during holidays as a young man, where he first developed his indefatigable work ethic and his appreciation for the verve of the restaurant industry.
In 1987, Didier entered Collège de l’Annonciade, Monaco, with the intention of pursuing a career in medicine. In 1988, while getting a routine haircut at Monaco barbershop, Didier sat next to Alain Ducasse and was then introduced by the barber, who knew Didier had spent some time working in restaurants. A few days later, and after Chef Ducasse invited him for coffee, Didier changed career paths and set foot for the first time into the revered kitchen of Alain Ducasse at Louis XV in Monaco, where he worked over the next two and a half years, while also earning a culinary degree from École Supérieure de Cuisine in Paris.
In total, 15 Michelin stars have been awarded to kitchens in which Didier has worked throughout his career over the last two decades. In 2001, as Executive Chef of Ducasse’s first restaurant in the US, Alain Ducasse at the Essex House, he received four stars from The New York Times and was voted Best New Restaurant by The James Beard Foundation. More recently, he has received one Michelin star at Adour Alain Ducasse, NY; two Michelin Stars at Hotel LA Chevre D’Or, FR; and two Michelin Stars at Hotel Château les Crayères, FR, where he was also named Best Chef of the year by the 2006 Champerard and Pudlowski guides.
As a consultant, Didier has also opened seven restaurants with Alain Ducasse around the world, including Ostape in Biddaray, FR, and Beige / Restaurant Chanel in Tokyo. He also co-authored three cookbooks with Ducasse: The Flavors of France, La Bonne Cuisine de Francoise Bernard et Alain Ducasse, and Les Ateliers d’Alain Ducasse.

JEFF GORDINIER Editor & Author Episodes #198 (listen) & #223 (listen) Jeff Gordinier is the food & drinks editor of Esquire magazine and the author of the new book Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef… — **JEFF GORDINIER**
Editor & Author
Episodes #198 (*listen) & #223 (listen*)

Jeff Gordinier is the food & drinks editor of *Esquire* magazine and the author of the new book *Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World*, a travelogue/memoir that explores themes of creative risk and reinvention. He spent six years on staff at *The New York Times*, and over the course of 30 years in journalism he has contributed work to *Details*, GQ, *Elle*, *Outside*, *Spin*, *Real Simple*, *Departures*, *Travel+Leisure*, *Entertainment Weekly*, *Creative Nonfiction*, *Lit Hub*, the *Los Angeles Times*, and the website of the Poetry Foundation. His other books are 2008's *X Saves the World* and 2015'sHere She Comes Now, a collection of essays about women in music, which he co-edited with Marc Weingarten. He lives close to the Hudson River with his wife, Lauren Fonda, and his four children

SEAN FEENEY Co-Founder Grovehouse, Owner of Lilia and Misi Episode #223 (listen) In 2014, Sean Feeney partnered with then-neighbor, Chef Missy Robbins to build their hospitality company, Grovehouse. Together, they’ve opened two Italian Williamsburg… — **SEAN FEENEY**
Co-Founder Grovehouse, Owner of Lilia and Misi
Episode #223 (*listen*)

In 2014, Sean Feeney partnered with then-neighbor, Chef Missy Robbins to build their hospitality company, Grovehouse. Together, they’ve opened two Italian Williamsburg restaurants - Lilia & Misi- both of which received three stars from The New York Times. With fresh eyes on the hospitality industry, Feeney has become a highly regarded, innovative restaurateur by emphatically challenging the way it has always been done. He is driven to find the perfect balance between art and commerce, which has allowed an exciting young company to be as creative and daring as it dreams. Sean is a managing partner of Hometown Barbque (Red Hook & Industry City) and Red Hook Tavern. He sits on the board of the Food Education Fund , a non profit organization that supports the Food & Finance High School in Manhattan. Ultimately, Feeney believes it is his joyful duty in life to help make everyday a good day for anyone he encounters.
Until 2019, Feeney enjoyed a 16 year career in the finance industry as a credit broker at Cantor Fitzgerald, credit trader at Goldman Sachs, and credit investor at Anchorage Capital Group. Prior to graduating from the University of Virginia, Sean grew up on the Jersey Shore where his passion for food, appreciation for hospitality and obsession with dining experiences began. He credits this to his parent’s biggest investment, family. He currently lives in Williamsburg, Brooklyn with his wife Maria and their 3 children.

MARK ROSATI Culinary Director, Shake Shack Episode #204 (listen)Mark Rosati joined the Shake Shack team at the original Madison Square Park location as a Manager in the summer of 2007. Since then, Mark has gone on to help develop permanent menu ite… — **MARK ROSATI**
Culinary Director, Shake Shack
Episode #204 (*listen*)
Mark Rosati joined the Shake Shack team at the original Madison Square Park location as a Manager in the summer of 2007. Since then, Mark has gone on to help develop permanent menu items and local seasonal specials for Shake Shack locations throughout the United States and abroad. Prior to joining Shake Shack, Mark cooked at NYC’s Gramercy Tavern from 2005 to 2007. He grew up in Stonington, CT, where at an early age he enjoyed many of the state’s legendary roadside seafood and burger shacks. Mark was named the Culinary Director of Shake Shack in 2013.

@mark_rosati | @shakeshack

JIMI YUI Founding Partner, YuiDesign Episode #127 (listen) James Beard award-winner Jimi Yui speaks the language of chefs, affording him the unique ability to create the stages where they perform. Culinary legends from across the globe have turned … — **JIMI YUI**
Founding Partner, YuiDesign
Episode #127 (*listen*)

James Beard award-winner Jimi Yui speaks the language of chefs, affording him the unique ability to create the stages where they perform. Culinary legends from across the globe have turned to YuiDesign, a boutique commercial kitchen design studio, since Jimi launched the company in 1986. Over 50 of the world’s leading chefs have relied on YuiDesign to help make their visions come to life, including Chefs Thomas Keller, Morimoto, Jonathan Benno, Ed Brown, Gabriel Kreuther, Joël Robuchon, Nobu, Eric Ripert, Michael Lomonaco, Gray Kunz, Michel Richard, Aaron Silverman, Dan Kluger and Alex Stupak. Top restaurateurs, developers and operators who have worked with YuiDesign include Steven Starr, Drew Nieporent of Myriad Restaurant Group, Restaurant Associates, Delaware North,Patina Restaurant Group, Hilton Hotels & Resorts and The Related Companies. Industry innovators with unique culinary concepts approach YuiDesign for innovation around R&D, production and service, including Eataly, Whole Foods, Duke University and Sweet Street Desserts.The firm has designed The Blue Box Café for Tiffany & Co., cafes for Saks Fifth Avenue and the Museum of Natural History, as well as the Bocuse d’Or Team USA Training Center. Based in Takoma Park, MD and Manhattan, the firm also regularly collaborates on projects with world-renowned architectural and interior design studios. Jimi has received wide acclaim, including the James Beard Award—considered the “Oscars” of the restaurant industry—for the SONY Club in New York City, a private dining room designed for Chef Barry Wine and dubbed “the most elegant deal-making space in this country” by *The New York Times*. Jimi’s passions for food and design were cultivated early during his childhood in The GuestHouse, his family’s acclaimed Tokyo restaurant. His interests then took form during four years at Cornell School of Architecture and later at Cornell's School of Hotel Administration,from which he graduated in 1979.

GLEN COBEN Founder & President, Glen & Co Architecture Episode #5 (listen) Glen Coben opened his architecture and design firm, Glen & Company in April 2000, and since then have completed the design of many hotels, restaurants, food hall… — **GLEN COBEN**
*Founder & President, Glen & Co Architecture*
Episode #5 (*listen*)

Glen Coben opened his architecture and design firm, Glen & Company in April 2000, and since then have completed the design of many hotels, restaurants, food halls, retail stores and residential projects around the world.Glen & Company projects have been featured in *Hospitality Design*,*Metropolis*,*Interior Design,and Architectural Digest* and have been cited in The New York Times and the Wall Street Journal.His firm’s design for Romera Restaurant was nominated for a James Beard Award, with Batard winning The Beard Award for Best New Restaurant in 2015.Glen Coben is a member of theBoard of Advisors for thePillsbury Institute for HospitalityEntrepreneurship at Hotel School at Cornell University’s College of Business.Additionally, he is a member ofEditorial Advisory Board of HD Magazine as well as a member of the Board of Advisors of Culintro, a culinary trade organization whose mission is to establish a source that will provide insights on major trend sand serve as a gateway to influence culinary industry development. Glen Coben served as an Assistant Visiting Professor of Interior Design at Pratt Institute from 2008-2009.Glen’s book.“An Architect’s Cookbook, A Culinary Journey Through Design,”takes a peek behind the curtain of many of the firm’s restaurant designs and includes recipe contributions from each chef. The book was published in October, 2018 by ORO Editions

GRACEANNE JORDAN Hospitality, Partnerships & Investments, Milstein Companies Episode #26 (listen)A native of Western New York, Graceanne received degrees in Management and Psychology from the University of Buffalo. She moonlighted in two of the … — **GRACEANNE JORDAN**
Hospitality, Partnerships & Investments, Milstein Companies
Episode #26 (*listen*)
A native of Western New York, Graceanne received degrees in Management and Psychology from the University of Buffalo. She moonlighted in two of the area's best restaurants and, from these experiences, ultimately recognized a true passion for the food and beverage industry.
The springboard for her career in hospitality however, came in 1998 when she moved to New York and joined the service team at Gramercy Tavern. It was here that she established her working relationship with Danny Meyer and Tom Colicchio and was ultimately named Service Director. In her time, the restaurant inched their way up to #1 most popular restaurant by Zagat and received James Beard awards for both Outstanding Service and Outstanding Wine Program.
In 2003, Graceanne ventured forward to bring her abilities and dedication to Jean Georges, where she joined the four-star flagship property as Service Director. During her time, the restaurant was re-reviewed by the *New York Times* and again awarded four stars.
Graceanne re-joined Danny Meyer's Union Square Hospitality Group at The Modern, located in the renowned MoMA, as General Manager. Under her 5-year leadership the restaurant was awarded 3-stars by the *New York Times* and three James Beard awards.
In 2010, Tom Colicchio tapped Graceanne as Director of Operations to help grow the company strong. After stretching their hospitality arms to hotels Tom’s group was named Crafted Hospitality and Graceanne was named Executive Director of Operations. She opened 8 new concepts collaborating on agreements, development, design, recruitment, and operations. Graceanne was integral in building a deep bench as well as expanding the brand to the Hamptons and Miami while growing operations in NYC and Las Vegas in her 6-year tenure.
In 2015 Graceanne, a free agent, spent time on consulting projects from owner representation to new development while supporting young businesses pro bono by sharing her extensive knowledge.
Currently, Graceanne is advising a four-generation real estate and banking family on their hospitality interests as well as building tenant experiences in their portfolio.

RITA JAMMET Chief Bubble Officer, La Caravelle Champagne Episode #32 (listen) Rita and her husband André Jammet owned and operated the iconic New York French restaurant, La Caravelle. The New York Times described La Caravelle as a “French Legend an… — **RITA JAMMET**
Chief Bubble Officer, La Caravelle Champagne
Episode #32 (*listen*)

Rita and her husband André Jammet owned and operated the iconic New York French restaurant, La Caravelle. *The New York Times* described La Caravelle as a “French Legend and a Paris in Manhattan experience to food enthusiasts and the A-list of American society.” Rita oversaw all aspects of this restaurant’s business management, legal, financial, marketing and public relations, many of the operational details that made La Caravelle excel. As all working mothers, Rita learned to juggle successfully her family and professional duties.
After closing La Caravelle restaurant in 2004, and pursuing her passion for Champagne, Rita started to market and distribute La Caravelle Champagne and Bordeaux, available in a growing number of distinguished New York (and other States) hospitality, restaurant and retail establishments. An avid Champagne lover, Rita promotes not only her La Caravelle Champagne but the Champagne region and wines in general. Capitalizing on her 25+ years of hospitality experience and her extensive network of colleagues that include chefs and restaurateurs worldwide, Rita formed Bouquet Ventures Hospitality Consulting in 2004, undertaking various industry projects.
In recognition for her services to the food, wine and hospitality worlds, Rita was just bestowed the Order of Agricultural Merit by France’s Ministry of Agriculture and Food.
Giving back to her community and supporting the members of this community are major components of Rita’s life. Rita was a principal architect of “*The Days of Taste*”, *“Spoons Across America”*, a wonderful program teaching young students about food in conjunction with AIWF and the James Beard Foundation. In addition to being a member of the Restaurant Committee of *NYC and Company* , Rita takes an active part in *Les Dames d’Escoffier,* New York Chapter.

MARIE ELENA MARTINEZ
Founder, Meets NYC/Co-Founder, New Worlder
Episode #103 ((listen))

A former literary publicist turned freelance writer and editor after a six-continent trip around the world, Marie Elena Martinez has written for publications including The New York Times, The Wall Street Journal, The Guardian, and Condé Nast Traveler. On her return, she was tapped as Founding Editor of The Latin Kitchen in 2012, a food site backed by Latina Media Ventures, publisher of Latina magazine. Martinez launched her first brand, Meets NYC, in 2014, which produces destination-based food festivals and culinary events including Baja Meets NYC and Puerto Rico Meets NYC. In 2016, she co-founded the award-winning New Worlder, a Latin American culinary travel site. Martinez frequently speaks on Latin American food and culture for organizations including The Culinary Institute of America and the American Society of Journalists and Authors, and consults for brands looking for direction in the food and travel spaces. A native New Yorker, Marie Elena resides in Williamsburg, Brooklyn with her daughter, Grace. Twitter: @mariesworlds Instagram: @mariesworld

2020 Schedule of Events

ARRIVALS

9AM - 10AM

REGISTRATION & CHECK-IN

Check-in and fuel up before programming begins. Light bites from Breads Bakery, Du’s Donuts, Ora King Salmon, and Afficionado Coffee will be served.

MORNING SESSION

10AM - 12:30PM

The Making of a Deal: A Real Estate Approach to Hospitality

Ever wonder how deals are put together, details negotiated, and partnerships structured? Our expert panelists will dive into deal-making 101 for burgeoning restaurateurs and real estate stakeholders alike.

Panelists:
Keith Durst, Principal & Founder, FOC
Graceanne Jordan, Hospitality, Partnerships & Investments, Milstein Companies
Jasmine Moy, Founder, Jasmine Moy Law P.C.

Moderator:
Kathleen Squires, Food & Travel Writer; Columnist, The Wall Street Journal; Co-Producer, James Beard: America’s First Foodie

Restaurants & Risks: AN INDUSTRY Perspective

Listen in as our esteemed panel of chefs, restaurateurs, and industry-insiders discuss the reality of opening and running a restaurant and what it takes to make it in today’s dining landscape.

Panelists:
JJ Johnson, Chef-Founder, FieldTrip
Didier Elena, Executive Director of Food Quality & Culture, Hogsalt Hospitality
Alison Arth, Founder & Principal, Salt & Roe

Moderator:
Jeff Gordinier, Food & Drinks Editor, Esquire

Changing Neighborhoods, Changing Needs - Brooklyn and beyond

From ever-developing communities, to new hiring practices, trends and technology, our panelists will dive into the changes and issues facing our industry today, and how to manage them for success.

Panelists:

Brandon Hoy, Co-Owner, Roberta’s
Alice Cheng, Founder & CEO, Culinary Agents
Sean Feeney, Co-Founder, Grovehouse; Owner, Lilia & Misi

Moderator: Marie Elena Martinez, Founder, Meets NYC; Co-Founder, New Worlder

Past, Present & Future of Restaurants: LESSONS FROM A LEGENDARY RESTAURATEUR

Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL, in Conversation with Drew Nieporent, Founder, Myriad Restaurant Group

In a career that spans more than 30 years, restaurateur Drew Nieporent, has opened and operated nearly 40 restaurant concepts - and he has seen it all! In this one-on-one discussion, modeled after Shari’s All In The Industry interview format, guests will hear about his secret to success, his take on the current state of the industry and what lies ahead.

LUNCH

12:30PM - 2PM

Leisurely Lunch (included)

Mix and mingle over lunchtime eats courtesy of Breads Bakery with fellow attendees in the foyer and event spaces adjacent to the Main Stage. Power up with Afficionado Coffee’s ready-to-drink beverages, which utilize all parts of the coffee plant. Treat yourself with sweets from Baked by Melissa and Caffè Panna, Hallie Meyer’s new ice cream shop. Additional snacks provided by The Matzo Project.

“Curated ConversationS” Luncheon (additional $50)

Take part in an elevated lunch experience at Leuca, Chef Andrew Carmellini’s Southern Italian restaurant at The William Vale. Led by some of our esteemed program speakers, “Curated Conversations” will offer an intimate, family-style meal while conversing about relevant hospitality industry topics.

LEARN MORE >

AFTERNOON SESSION

2PM - 5PM

Behind the Design: A Collaboration Between Front- and Back-of-House

Glen Coben, Founder & President, Glen & Co Architecture in Conversation with Jimi Yui, Founding Partner, YuiDesign

In this intimate conversation, two of the country’s top hospitality designers will discuss how they work together with chefs to create functional kitchens and elegant dining rooms for projects ranging from stand alone fast-casual concepts to fine dining restaurants, hotels and more.

Branding in THE Digital Age

In an ever-evolving digital world of developing technology it can be challenging to keep up - especially when marketing your business. Our seasoned panelists, who have each figured out their own best practices for standing out in the crowd, will discuss branding strategies and how best to separate yourself from the competition in a crowded field.

Panelists:
Krystle Mobayeni, Co-Founder & CEO, BentoBox
Jen Pelka, Founder & Owner, The Riddler (SF & NYC) / Founder, Magnum PR
Melanie Dunea, Photographer, Author & Project Queen
Erik Bruner-Yang, Chef/Owner of Foreign National (Maketto, Brothers And Sisters, Spoken English, Shopkeepers, ABC Pony, Hometown Newsstand)

Moderator: Dana Cowin, Chief Brand Advisor, Dig Food Group; Host, Speaking Broadly

Industry News Discussion: The State of our hospitality BUSINESS

Watch one of All In The Industry's signature segments LIVE! Our in-the-know panelists will review some of the industry’s biggest stories and hot topics, providing their unique perspectives on relevant industry news.

Panelists:
Mark Rosati, Culinary Director, Shake Shack
Aaron Arizpe, Principal, Pocketfork LLC
Rita Jammet, Chief Bubble Officer, La Caravelle Champagne
Lori Balter, CEO of Balter Sales Company

Moderator:
Salvatore Rizzo, Owner & Director, De Gustibus Cooking School

Keynote Address: WHAT IT TAKES TO BE “ALL IN”

Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL

CLOSING RECEPTION

5PM

LET’s party

Celebrate and further connect with fellow attendees, panelists and moderators at this end-of-day reception featuring a variety of food and drink — a perfect end to an inspiring day! Specialty cocktails will be provided by Woodford Reserve and Our/New York Vodka, the first distillery in Manhattan since Prohibition, along with sips from La Caravelle Champagne, Ithaca Beer, Kim Crawford, Ruffino, RAMONA, Curious Elixirs, and more. We’ll cap off the day with delicious bites from La Palapa, Greenpoint Fish & Lobster Co. and The Meatball Shop.

This event has already occurred.
Be sure to join our mailing list here for news and information about next year’s event.

MONDAY,
JANUARY 27, 2020

The William Vale
111 North 12th Street
Williamsburg, BKLYN, NY, 11249

GENERAL ADMISSION - $245
CURATED CONVERSATIONS LUNCHEON - $50

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Your HOST, Shari Bayer

Shari Bayer is the founder and president of Bayer Public Relations, a full-service public relations, consulting and marketing agency in NYC that specializes in culinary and hospitality. Established in 2003, her company offers personalized service, working with each client to not only meet their needs, but also exceed their expectations. Shari’s recent clients have included Erik Bruner-Yang (Maketto; Spoken English, and Brothers And Sisters, The LINE Hotel DC); Spike Gjerde and Opie Crooks (A Rake’s Progress, The LINE Hotel DC); Jim Lahey (Sullivan Street Bakery); Russell Jackson (Reverence); and Don Pham (Sushi Ishikawa), as well as Cafe D’Avignon, La Palapa, Holiday Cocktail Lounge, Torst, Serafina Restaurant Group, and Gumption Coffee in NYC.

Shari is also the host and producer of All in the Industry on Heritage Radio Network, a weekly internet-based radio program/podcast that is dedicated to the behind-the-scenes talent in the hospitality industry. With over 25 years of experience in “the industry” from Charlie Trotter’s to Food Arts, Shari loves having a platform to interview passionate professionals about their expertise.

A native of Miami, Florida, Shari earned a bachelor’s degree in Organizational Studies from The University of Michigan, and a Culinary Certificate from the Cooking Academy of Chicago. Shari studied abroad for a semester in Florence, Italy and attended NYU’s Graduate Food Studies program. She has been living in Manhattan since 1998.

Shari is a past president of the New York Women’s Culinary Alliance, and a member of Les Dames d’Escoffier NY, and the James Beard Foundation. She is also a contributing writer for Fathom, and a fearless solo diner and traveler.

Follow her adventures in radio, PR, travel, dining and more @ShariBayer and at ShariBayer.com

FAQs

WILL THE CONFERENCE BE STREAMED ONLINE?

While the conference will not be live-streamed it will be recorded for future streaming and airing on Heritage Radio Network, plus podcast platforms, including iTunes, Stitcher, and Spotify. Be sure to sign up for our email list here to stay informed as to when these shows will launch.

HOW DO I GET TO THE WILLIAM VALE?

The L to Bedford Avenue and G to Greenpoint Avenue will leave you less than a 10 minute walk to the hotel. We are also pleased to extend a discount for VIA rides to new and existing users with the codes below:

VIAHOSTNEW - $10 ride credit for new users only.
VIAHOST20 - 20% off shared rides To/From The William Vale on 1/27/20

I’M TRAVELING TO ATTEND. CAN YOU HELP ME WITH A HOTEL ROOM?

A room block at The William Vale is being held for attendees the nights of Sunday, January 26 and Monday, January 27 at a discounted rate of $229/night. Reservations can be made online here or by calling (718) 631-8400 with the information below.

Group Name: All In The Industry
Group ID: 4892036

CAN TICKETS BE REFUNDED?

Unfortunately, all ticket sales are final. Tickets may be transferred, but arrangements must be made at least one week in advance. For inquiries of this nature please contact Erica Feiler at erica@allintheindustry.com.

WHAT IS THE “CURATED CONVERSATIONS” LUNCHEON?

While all ticket sales include a thoughtful buffet lunch, guests interested in investing additional time with our speakers and moderators have the opportunity to upgrade their experience by purchasing a seat at this intimate family-style lunch in Andrew Carmellini’s restaurant, Leuca, located just off the lobby of The William Vale. This curated lunch experience will include dining and casual industry-related discussion with some of our esteemed panelists in an informal setting.