Category: 2018 (Page 1 of 4)

John Coker

Senior Vice President, Supply Chain Management
Compass Group of North America

John Coker is a 30-year veteran of the hospitality industry. He is also a noted speaker on public health and nutrition for corporations and universities across the United States. Currently, John serves as senior vice president of supply chain management for the Compass Group of North America. Previously, he led AVI Foodsystems as chief creative officer and executive vice president of corporate strategy for more than 12 years.

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Brandon C. Cook

Executive Chef of Culinary R & D
The Cheesecake Factory

With over 25 years of culinary experience working in casual and upscale dining establishments, Chef Brandon Cook has spent the last 18 of those years working side-by-side with Corporate Executive Chef Bob Okura and David Overton, the CEO and Founder of The Cheesecake Factory.

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Dan Coudreaut

Coudreaut & Associates

Chef Dan Coudreaut has over 30 years’ experience in the restaurant industry and is a graduate from the prestigious Culinary Institute of America. From the white table cloth restaurants at the Four Seasons Hotel to the Drive-Thru at McDonald’s, Chef Dan has created and articulated a culinary vision that inspired real change in food quality, brand trust and all while driving the business.

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Jann Dickerson

Think Food

Widely known for her insights to create compelling vision, setting strategic direction, and increasing consumer demand for agribusinesses and ag marketing boards, Jann’s food career has spanned working at General Mills, Ketchum Food Marketing and the Alaska Seafood Marketing Institute.

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Steve Hammel

Program Manager
Dining Service (N95), Community Support Programs, NRSW

Mr. Steve Hammel has an extensive hospitality and operational management background achieved over 40 years. Hammel graduated from the University of Nevada Las Vegas with a degree in hotel administration and holds a Masters degree from DePaul University in Chicago with an emphasis on Business Ethics.

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