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Jeremiah Tower is considered by many to be the first celebrity chef. Along with Chez Panisse’s Alice Waters, he is viewed as a preeminent pioneer of modern American cuisine. Anthony Bourdain said that “Jeremiah changed the world of restaurants and restaurant cooking. His menus made a complete re-evaluation of not just American food and ingredients – but food.”
Jeremiah Tower was the Executive chef and owner of Stars (1984-1998) in San Francisco, one of the highest grossing, most innovative, and profitable restaurants in the United States. Prior to Stars he was Executive chef and co-owner of the fabled Chez Panisse in Berkeley (1972-1978) where, to quote Anthony Bourdain, “Jeremiah Tower’s menus made Chez Panisse the place that everyone wanted to go.” During his tenure at Chez Panisse, Jeremiah was largely responsible for creating what became known as “California Cuisine, ” and later at Stars a major figure in creating “New American Cuisine.” Since the opening of Stars in 1984 Tower opened restaurants in Hong Kong (The Peak Café) and Stars in Singapore and Manila.
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He is an award-winning chef, including the James Beard Foundation’s “Outstanding Chef of the Year” in America (1996) and “Regional Best Chef” California (1993), as well as an award-winning author of several cookery and related books including the Beard Foundation “Best American Regional Cookbook” for Jeremiah Tower's New American Classics (1986). Tower has since written Jeremiah Tower Cooks (2002), America’s Best Chefs Cook with Jeremiah Tower (2003), a revised edition of Henri-Paul Pellaprat’s The Great Book of French Cuisine (2003), California Dish (2004), Escoffier, A Dash of Genius (2013), Table Manners: How to Behave in the Modern World and Why (2016), Start the Fire (2017), and his first e-book Flavors of Taste (2018).
Tower has appeared on and/or hosted numerous TV shows throughout his career, including Good Morning America and The Late Show with David Letterman and a 13 series show on America’s great chefs for PBS. In 2016 Jeremiah was the subject of the feature length CNN documentary film “The Last Magnificent” produced by Anthony Bourdain which premiered with much acclaim at the Tribeca Film Festival. After a 3-month run on CNN the documentary can now be seen on Netflix. In 2018 were his interview with the BBC’s The Food Chain called “My Life in Five Dishes, ” and WGBH’s film “Moveable Feast” in the Yucatan, Mexico.
Tower is a regular invitee/honoree at numerous hospitality industry events, including as presenter at MAD 4 in Copenhagen, Denmark; Guest of Honor at the Imbibe & Inspire conference, Chicago; Speaker and presenter at numerous James Beard Foundation Award ceremonies; chef/lecturer at both the Oxford and Blenheim Palace (UK) film and literary festivals; keynote speaker at Hospitality Executive Exchange East, Key West. In 2018 Tower was guest of honor at the Hawaii Food & Wine festival, gave dinners at the Oxford Literary Festival, the Pebble Beach Food & Wine Festival; the Patron’s Lunch for the Oxford Culinary Collective; the Hawaiian Food & Wine Festival at the Kahala; and the Chef’s Roll San Diego “Dinner Under the Stars.”
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Other events were as chef/lecturer at as lead chef at the outdoor Tower Bridge Dinner for 800 in Sacramento, California; speaker at the American Cuisine and Hospitality Symposium for the 125th anniversary of Commander’s Palace and in New Orleans for that city’s 300th anniversary; Chef’s Roll in Austin, Texas; a dinner in Las Vegas for the James Beard Celebrity Chef Tour; a dinner, “Cabana under the Stars, ” at the Sands Hotel & Spa, in Indian Wells, California; keynote speaker at the American Culinary Federation “Chef Connect, ” and keynote lecturer on the 2019 Silversea World Cruise; guest judge on the premiere new season Top Chef episode; the Los Angeles Food & Wine Festival; Future events in 2019 are a new book on hospitality, and a farm and restaurant consultancy in Cabo San Lucas, Mexico, where Tower now resides.
Join us for the tremendous opportunity to hear from Jeremiah how he built his prolific career step-by-step, and gain insight into how you can embrace what looks like putting your career at risk and turn it into power for your advancement.
Chris and Jeff Galvin are well known for their culinary expertise and they have received many awards throughout the years including the prestigious ‘Catey’ award for Independent Restaurateurs of the Year 2010, AA Chefs’ of the Year 2011 and Top 100 Most Powerful People in Hospitality in 2012 by Caterer & Hotelkeeper.
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Their collection of restaurants now includes Michelin–starred Galvin at Windows and Galvin La Chapelle, Galvin HOP, Galvin at The Athenaeum and Galvin Green Man in Essex. Chris and Jeff have also recently opened Galvin Tottenham, four luxury restaurants in the new Tottenham Hotspur stadium.
John Placko Culinary Director - Modern Culinary Academy Culinary Director - Bar 120: Cuisine Transformed Chef/Owner - Powder for Texture. Molecular Cuisine Demystified
Modernist chef John Placko is Culinary Director at Modern Culinary Academy, the educational arm of his business, aimed at promoting the awareness and education of molecular cuisine.
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Chef John works as a culinary consultant to food and beverage companies in Canada, USA, Mexico, Singapore and Australia on innovation and new product development.
John’s collaboration with HMS Host to open a molecular cuisine inspired restaurant at Pearson Airport, Toronto called Bar 120; Cuisine Transformed, now in it’s 5th year of operation.
Chef John also has a line of modern pantry ingredients under the brand “Powder for Texture” developed for modern-minded chefs looking for that creative edge with their cuisine.
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Eric Pateman is one of the world's leading consultants on culinary and gastronomy tourism. A chef, strategist and global tastemaker, Eric serves as a storyteller for hundreds of small artisan food companies, farmers, fisherman, foragers, bringing together chefs and influencers from all aspects of the culinary world.
Eric owns and operates the successful brand Edible Canada, which includes a restaurant, retail stores and a culinary travel division. Additionally, Eric also has an award-winning salt company and a consulting practice that keeps him travelling around the world for both public and private sector clients to define cuisines, build brands and shape the future of food. Considered Canada’s leading ambassador of Canadian cuisine, he is regularly sought as an expert for Canadian food and wine for research projects, cooking demonstrations and speaking engagements.
Eric is the co-author and contributor to three books and was named as the recipient of the Mayor of Vancouver’s Art Award for Culinary Arts, one of Business in Vancouver’s Top 40 Under 40 Business People, and one of Western Living Magazine’s Top 40 Foodies Under 40.
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Join Eric as he delves into the world of culinary travel and discusses the benefits of using culinary travel to accentuate your existing offerings and make destinations and packages stand out. With an MBA in finance as well as 25+ years in the industry as an entrepreneur, Eric will take a look at how to use culinary offerings to increase your ROI, differentiate your product offerings, showcase destinations in a new light, and offer a package that engages travelers and provides the WOW factor. Culinary touches every traveler, not just food focused travelers, and this masterclass will look at food as a way to help buyers curate packages that entice new business and charge a premium for value added product.
Born in Australia, Chef Alan Orreal has lived and worked in Asia for much of his life. With 35 years of dedicated culinary experience, ranging from five-star hotels, airline catering, fine dining restaurants and resorts in Singapore, Taiwan, Hong Kong, Sri Lanka, Japan, China and Australia, his style of cuisine can only be described as modern global cuisine that is both dynamic and borderless.
Alan’s influences are driven very much from the great chefs with whom he has trained under, including Cheong Liew, Tony Bilson, Otto Weibel and Peter Knipp. A celebrated culinary professional in his own right, he has carried away coveted trophies and medals from numerous culinary events, including FHA Singapore, Penang Battle of the Chefs and Culinary Art. In 2000 and 2001, Alan won the 'Most Innovative Menu', and the 'Top Restaurant Award' at the Wine and Dine Awards in Singapore.
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As a culinary coach, he led the Japanese National Junior Team to Gold and Silver medals at the 2008 Culinary Olympics. He also coached the China National Culinary team to represent at the Culinary Olympics for the first time in 28 years, where they were awarded three Silver Medals.
Committed to empowering young people through culinary education, Chef Alan serves as Chairman of Worldchefs Committee for the Global Development of Young Chefs, holds an Honorary Distinguished Professorship from the Shanghai Institute of Tourism, and acts as a guest lecturer at numerous food colleges across Asia. He has also served as a host and judge on the award-winning reality television series “The Big Break, ” which helps underprivileged and homeless teens through education and cooking.
Nina Tarasova is one of Russia’s top consultants in the confectionery sector and a leading pastry chef. A representative of
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