Cristina Martinez

Cristina Martinez is giving a voice to the controversial struggle of those who work without papers in Donald Trump’s America. She has led the initiative #Right2Work to promote a public dialogue about the conditions for undocumented workers in the restaurant industry and to generate meeting spaces for exchanging information and support for those who need

Anne McBride

Dr. Anne E. McBride is vice president of impact at the James Beard Foundation, overseeing JBF’s initiatives around policy advocacy, research, and training. She holds a PhD in food studies from New York University and wrote her dissertation on the changing role of the chef in the 21st century. Previously, Anne was deputy director of

Alina Alam

Alina Alam started MITTI CAFE at the age of 23, with the dream of showing the world the magic ofabilities. MITTI CAFEs work towards economic independence and dignity for persons with disabilities. The organization’s outreach initiative helps create awareness about inclusion and disability rights.Alina is a 4 time TEDx speaker and has been featured in

Francesca Zampollo

Dr. Francesca Zampollo is a Design Theory and Food Design researcher, consultant, teacher, and keen public speaker. She is the author of the Food Design Thinking methodology which she brings to companies, schools, and professionals. Francesca is the founder of the OSFD Online School of Food Design© (onlineschooloffooddesign.org), the founding editor of the International Journal of Food Design

Fabio Parasecoli

Fabio Parasecoli is Professor of Food Studies in the Nutrition and Food Studies Department at New York University. His research explores the politics of food, particularly in media, design, heritage, and international affairs. Recent books include Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market(2017), Food (2019), Global Brooklyn: Designing Food Experiences in World

Emma Blecker

Emma Blecker is a New York-based restaurant executive with career experience spanning New York City and London. Starting in the industry at 15, she refined her expertise alongside celebrated restaurateurs like Richard and Oliver Gladwin, Michelin-starred chef Adam Byatt, and James Beard Award winner® Gabrielle Hamilton. Since joining Boqueria in 2018 as chief of staff,

Megan Storms

Megan Storms is the Associate Director of Women’s Leadership Programs at The James Beard Foundation. In her 5+ years at JBF, Megan has contributed to all facets of the Foundation’s industry facing work and currently oversees the programmatic and community building work supporting hundreds of women business owners across the country by providing key resources,

Kristin Reynolds

Dr. Kristin Reynolds is Chair and Associate Professor of Food Studies, and Founding Director of the Food and Social Justice Action Research Lab in the Schools of Public Engagement at The New School. As a critical food geographer, her scholarship centers questions of power, scale, spatiality, and social justice. She is author of numerous publications

Katherine Miller

Katherine Miller is a proven expert in helping foundations, nonprofits, and socially responsible companies connect with consumers, activists, and other partners through strategic programs and communications.  Katherine spent several years as the James Beard Foundation’s vice president of impact, working with food system leaders to create new and innovative programs that address gender equity, sustainability, food waste, and

Karen Washington

Karen Washington is a farmer and community activist, striving to make the New York a better place to live. As a former community gardener and current board member of the New York Botanical Gardens, she worked with Bronx neighborhoods to turn empty lots into community gardens. As an advocate, and former president of the New

Joanna Savill

Joanna Savill is a longtime journalist and events director who specialises in food, travel and gastronomy. She has written for most major food publications in Australia, edited the country’s most prestigious restaurant guide and presented a long-running TV series on Australia’s many diverse food cultures, farmers and artisan producers. She is widely known for her

Ireland

Jess Murphy

Jess Murphy is an award winning chef and co-owner of the iconic Kai Restaurant, located in the heart of Galway City. Coming from Wairoa New Zealand, Jess moved to Ireland in 2003. She has since made Galway her home. After opening up Kai Restaurant in 2011 with her husband Dave Murphy, this extraordinary husband-wife team

Ruth Reichl

Ruth Reichl has been writing about food since 1971, when she wrote her first cookbook. She was the restaurant critic of the Los Angeles Times, the New York Times and the Editor in Chief of Gourmet Magazine. She has written 5 memoirs and 2 novels and produced Food and Country, a movie about our broken

Pia Sörensen

Dr. Pia Sörensen leads Harvard’s Science and Cooking Program, which includes research, teaching, and outreach at the intersection of science and food.  The program impacts over five million learners from around the world. She developed the online classes Science&CookingX and Food FermentationsX which have close to a million subscribers world wide.  She is author and editor of several books, including the