2 DAYS OF LEGENDARY CHEFS, THOUGHT LEADERS AND CATALYSTS

This will not be your typical chef conference. No hotel ballrooms, no typical animal breakdowns – although there might be an opah, no subpar food – this will be Chef’s Roll all the way – you know how we roll! #ROLLWITHUS April 8 & 9th 2019 in San Diego. More details soon and registration opens in January.


Chef Jeremiah Tower
Culinary Pioneer

Chef Grant MacPherson
Chef / Owner – Scotch Myst

Chef Barbara Lynch
Restaurateur / CEO – Barbara Lynch Gruppo

Chef Ali Bouzari
Culinary Scientist / Co-Founder – Pilot R&D / Render

Chef Olivier Dubreil
Exec Chef – The Venetian & The Palazzo Hotel

Chef Gerard Bertholon
Chief Strategy Officer – Cuisine Solutions


Chef Claudette Zepeda-Williams
Exec Chef / Partner – El Jardin

Chef Francisco Migoya
Head Chef – Modernist Cuisine

Farmer Lee Jones
The Chefs Garden

Chef Brad Kilgore
Exec Chef / Owner – ALTER

Chef Jamie Simpson
Exec Chef Liaison – The Culinary Vegetable Institute

Chef Drew Deckman
Exec Chef / Owner – Deckman’s en el Mogor

Chef Timothy Hollingsworth
Exec Chef / Owner – Otium

Tommy Gomes
Fish Monger – Catalina Offshore Products

Chef Rainer Zinngrebe
Corporate Chef – Marriott Luxury Brands

Farmer Paul Greive
Pasturebird




AND MORE!


SESSIONS INCLUDE

Ingredients as a Catalyst: X-Ray Vision For Cooks

Legacy: Mentoring Tomorrow’s Leaders

Technique as a Catalyst: Cryoconcentration

Becoming a Catalyst: with a focus on sustainable aquaculture

The new farm to table: Farmers/Fishermen to Chef

The Future of Food Media

 


WITH OUT OF THIS WORLD CUISINE INCLUDING

 


 

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