Category: 2018 (Page 2 of 6)

Jesse Gideon

President and Corporate Chef
Fresh to Order (f2o) and Fresh To Order Catering Companies

Jesse Gideon’s career has taken him through hotels, restaurants, country clubs and catering companies in New York City, Boston, Rhode Island, Tampa and Atlanta. Responsible for creating some of Atlanta’s most renowned cuisine at restaurants such as Stoney River, Brookwood Grill and Fresh To Order. Jesse also currently services as corporate chef and director of purchasing for QS America, Brookwood Grill and Brookwood Catering. For Fresh To Order (f2o), Jesse played a central role in developing the menu and concept that centers around fresh, healthy, quality cuisine for around $10 in less than 10 minutes.

Steve Hammel

Dining Services Program Manager
U.S. Navy Regional Southwest

Hammel helped shape the food and beverage operations of major hotels including Marriott, Hyatt, Playboy and Radisson. He developed food and beverage operations for Disneyland’s California Adventure and was responsible for retail quality assurance for Starbucks Coffee. Hammel heads a US Navy operation of 40 retail foodservice facilities serving 16,000 meals daily. Additionally, more than 900,000 meals are served to active duty military in 11 Navy five-star rated galley operations also under his leadership. Hammel has developed quick foodservice branch operations such as Take Five Coffee Bistros, Kingpin Cafes and Flightline Cafes. Hammel also established the only Navy MWR-operated Starbucks licensed stores on three bases.

Luis Haro

Director of Culinary Development
Logan’s Roadhouses Culinary Innovation Center

Luis Haro is an Ecuador native who moved to Tennessee over 25 years ago with his family. He attributes his passion for cooking to his grandparents who cooked every Sunday for the entire family. His Ecuadorian background exposed him to unique flavors and ingredients, which are key components of his cooking style and help, ignite his creativity in the kitchen.

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Wendy Reinhardt Kapsak

President and CEO
Produce for Better Health (PBH) Foundation

Wendy Reinhardt Kapsak, MS, RDN, is the President and CEO of the Produce for Better Health (PBH) Foundation. At PBH, she guides the Foundation’s efforts to work with more than 500 industry and government partners to advance the overall effort of increasing fruit and vegetable consumption through all produce forms – fresh, frozen, canned, dried and 100% juice. Prior to joining PBH, Wendy was the Global Lead for Food, Nutrition and Health Partnerships at the Monsanto Company. Prior to Monsanto, Wendy served as Senior Director of Health and Wellness at the International Food Information Council (IFIC) and IFIC Foundation in Washington, DC.

Bob Karisny

Vice President, Menu Strategy and Innovation
Taco John’s International

Bob Karisny has been in the food service industry for over three decades. A graduate of the Culinary Institute of America, Bob has honed his profession from line cook to Vice President. After years of working in and leading individual kitchens Bob started his 30-year-plus career in research and development where he worked at Long John Silver’s, Jerry’s Restaurants, Village Inn, Boston Market and currently over 10 years at Taco John’s® International.

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