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March 28-31 ◈ Bluffton, SC

About SPRING Commercial FoodOvation

The SPRING and FALL FoodOvation exchanges are for commercial operators and manufacturers only. If you are interested in participating in our non-commercial FoodOvation, please click on the SUMMER tab in the navigation bar.

Relationships are the currency of successful businesses! Great business is built upon relationships cultivated out of meaningful, shared experiences. FoodOvation is a hand-crafted exchange designed to forge partnerships and drive innovation by providing participants opportunities for genuine interactions.

Through intimate group sizes, FoodOvation cultivates powerful interactions between decision-making peers that both provide insights that spark vibrant, collaborative, concentrated culinary discussions and ideas, as well as fosters the building of relationships in order to take action and win in the marketplace. This is not watching a speaker, but an exchange of ideas and birthplace of connection. Attendees leave FoodOvation invigorated with new ideas, new experiences, and new relationships.

Advisory Council

Keith Anderkin
VP, Supply Chain & Quality Assurance

Ben Carpenter
Associate Brand Manager, Foodservice
Bush Brothers & Company

Stan Dorsey
Corporate Exec. Chef, Director Menu Dev.
Beef 'O' Brady's / The Brass Tap

Jason Dumo
Prepared Foods – Head of Customer Marketing
Pilgrim’s Pride Corporation

Jennifer Fargey
Director of Multi-Unit and Strategic Accounts
Idahoan Foods

Jennifer Holwill
Senior Director of Global Culinary R&D

Jennifer Keil
Senior Culinary Manager

Dan Kish
Food Fixe

Karen Keown
National Accounts Manager, Imports
Savor Imports

Johnny Mosquera
Corporate Executive Chef, Culinary Innovation

Kevin Ripley
Executive Chef Culinary Innovation
Brinker International

Chef Shane Schaibly
Corporate Chef, VP of Culinary Strategy
First Watch Restaurants, Inc.

Preston Simon
Director of Foodservice
Tillamook County Creamery Association

Mike Turner
SVP of Culinary & Supply Chain
Walk-Ons Bistreaux & Bar

Clint Woods
Chief Culinary Officer
Fox Restaurant Concepts

Montage Palmetto Bluff

Bluffton, South Carolina

Nestled along the scenic May River in South Carolina’s Lowcountry, Montage Palmetto Bluff is set within a vibrant 20,000-acre community between Hilton Head Island and Savannah. Providing guests access to all that Palmetto Bluff has to offer, the resort encompasses an extensive nature preserve, two picturesque villages featuring eight Southern-inspired dining options, a riverfront marina and a Jack Nicklaus Signature Golf Course.

Learn more about Montage Palmetto Bluff


Savannah/ Hilton Head International Airport (SAV)

Palmetto Bluff is 23 miles from Savannah's airport. Rental car, ride share, and taxi services are available for transportation. Many flights connect through Charlotte and Atlanta. The area is also two hours from Charleston, S.C. and can accessed via car by I-95.

The resort concierge can also assist you in scheduling transportation at 843-706-6515.

Hilton Head Island Airport (HHH)

Palmetto Bluff is 22 miles from the Hilton Head Island airport. Rental car, ride share, and taxi services are available for transportation.

Once off Hilton Head Island, continue to Hwy 278/SC 46 intersection (5 miles). Go left on SC 46 and proceed to first stop sign (2 miles). Go right and continue on SC 46 to Palmetto Bluff entrance (5 miles). The entrance to Palmetto Bluff will be on your left; proceed to Welcome Gate.

Around Bluffton

Infused with the charming spirit of southern hospitality, Coastal Carolina is a welcoming haven for history buffs, art lovers and outdoor adventurers alike. Whether it is paddle-boarding along the May River, the serenity of a nature walk through the preserve, the challenge of testing your skills at the Shooting Club, or the excitement of catching a largemouth bass - Palmetto Bluff offers the best outdoor experiences of the Lowcountry. Hop on your bicycle and take a self-guided architecture or real estate tour. Grab a chair and a glass of wine on the patio at Buffalo’s and do some people watching, or indulge in an oyster roast along the water’s edge. A place of experiences and connections, discovery, surprise, and authenticity, every day at Palmetto Bluff can have something new to office – for those who seek to find it.


Yes, significant others are welcome and encouraged to join! There is no additional cost for significant others to attend unless they need an additional hotel room. The cost for an extra room depends on the type of room you need. Please contact us for details.
There is no dress code for FoodOvation or Montage Palmetto Bluff. We want you to be comfortable. Some people wear jeans and a pull-over while others wear shorts and sandals.
All necessary equipment for the activities will be provided. You do not need to bring anything with you.
If you know an industry operator or supplier who would be interested in attending FoodOvation, please let us know. We would be happy to extend an invitation for you.
Bluffton in March beautiful; however the temperatures vary drastically. The average high / low temperatures are 70° / 48° in March. Rain is common this time of year and we will be spending time outdoors, so prepare accordingly. Please check the weather forecast for details the week before arrival and bring a warm coat just in case!

Contact Us

Luke Kircher

…until SPRING FoodOvation