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Sept 20-23 ◈ Sun Valley, ID

SUMMER 2020 Operators

Aramark

Paolo Stefani Regional Executive Chef – Higher Education
Nicolo Meli Director of Culinary – Aramark Canada

Chef Paolo is responsible for all things culinary in the Central Region of the US, which is made up of 10 states (Arkansas, Illinois, Indiana, Kentucky, Maryland, Michigan, Missouri, Ohio, West Virginia, Wisconsin) and 45 accounts. He focuses heavily on catering and special events throughout the region and works with his teams to develop menus, logistical information and execution. Chef Paolo also has responsibility for sustainability when it comes to local food and purchasing. Chef Nicolo leads culinary development for all of Aramark Canada, including 45+ accounts in C&U, senior living, B&I, and healthcare segments.

Benchmark Global Hospitality

Olivier Gaupin Director of Culinary Operations

BENCHMARK®, a global hospitality company with a combined portfolio of over 70 properties in the US and internationally, is a trailblazer in the development, management, marketing and owner-advisory services of resorts, hotels, conference centers and exclusive private clubs. In addition to the company’s established, iconic Benchmark Resorts & Hotels portfolio, the newly-branded Gemstone Collection is a distinctive luxury portfolio of independent hotels & resorts in highly select and preferred destinations.

Boston College

Tom Williams Assistant Director of Procurement – Auxiliary Services

Boston College Dining Service is a self-operated program with a team of over two hundred full-time employees and several hundred part-time employees who strive every day to provide excellence in service and food. Our daily mission is to make healthy, delicious, and sustainable food for the BC Community. Boston College Dining serves over 22,000 meals daily to students, faculty, and guests, and, with so many palettes to please, our chefs and culinarians recognize the importance of continuing to introduce diverse and delicious new dishes to our menus.

Brooke Army Medical Center

Carol Brock Executive Chef

Brooke Army Medical Center, in San Antonio, Texas, features five dining locations that serve 3,000 – 4,000 people daily. In addition to serving patients in its 400-bed hospital, BAMC customers also include residents and retired veterans from Fort Sam Houston, local residents, plus hospital staff and guests. Dining locations include cafes, grab-and-go options, and a large dining room run by Chef Carol.

Creative Dining Services

Jim Eickhoff President & CEO

Creative Dining launched out of a passion to disrupt the hospitality management industry by bringing personalized dining programs that custom-fit client needs. We differentiated ourselves with complete financial transparency and a heightened level of oversight while operating with a strong set of core values. What started with two higher education clients 30 years ago has grown to over 75 in 12 states in multiple markets, including 30 business and industry corporate kitchens and senior living facilities. Today, we are still guided by the same founding principles and an unfaltering passion to deliver an exceptional dining experience.

Henry Ford Health System

Julie Carrigan Director of Support Services, South Market

Henry Ford Health System is a $6.5 billion integrated health system comprised of six hospitals, a health plan, and 250+ sites including medical centers, walk-in and urgent care clinics, pharmacy, eye care facilities and other healthcare retail located in the Detroit, Michigan area. Established in 1915 by Henry Ford, the health system now has 32,000 employees and remains home to the 1,900-member Henry Ford Medical Group, one of the nation’s oldest physician groups. An additional 2,200 physicians are also affiliated with the health system through the Henry Ford Physician Network. An active participant in medical education and training, the health system has trained nearly 40% of physicians currently practicing in the state.

Hilton Worldwide

Lolly Block F&B Customer Experience & Innovation
Adam Mickenberg F&B Customer Experience & Innovation

Hilton is a leading global hospitality company, with a portfolio of 18 world-class brands comprising more than 6,100 properties and more than 977,000 rooms in 118 countries and territories.

Hyatt Hotels

Brian Contreras Corporate Director of Culinary, Hyatt Place & Hyatt House Americas

Chef Brian Contreras leads culinary operations for the Hyatt House (103 locations globally) and Hyatt Place (356 locations globally) properties. Rated the #1 Extended Stay Upscale Brand by Business Traveler News Hotel Brand Survey, Hyatt House hotels offer guests free breakfast plus an Omelet Bar and H BAR lounge with craft cocktails and freshly prepared meals at select locations. Hyatt Place was Rated the #1 Upscale Brand in the 2018 Business Traveler News Hotel Brand Survey, featuring hot breakfast daily plus a 24/7 Gallery Market with prepackaged salads, snacks and desserts.

Indiana University

Andrew Smith Area Retail Manager
Rahul Shrivastav Executive Director, Dining Services

Kettering Health Network

Cheryl Shimmin Network Director of Culinary & Nutrition Care

Lanier Islands

Michael Klein Sr. Director of Food & Beverage

Situated along the shores of Lake Sidney Lanier, Lanier Islands features 1,500 scenic acres, beckoning to families and corporate groups alike. Encompassing immense natural beauty in an intimate setting, our luxury resort is perfect for family vacations, romantic escapes, business conferences, weddings and more. Discover delectable dining options in our restaurants with casual fare indoors or poolside at Bullfrogs Bar & Grille or indulge in chef-crafted delicacies at Sidney’s. During the summer, relax at Paradise Cantina and enjoy all the fun foods you crave at the beach or retreat to Margaritaville and Landshark Bar & Grill.

Morrison Healthcare

Curt Seidl VP, Culinary Support
Deane Bussiere Corporate Executive Chef

For more than 65 years, Morrison Healthcare has specialized in healthcare food service. It’s all we do. Today, we are the ONLY leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems in this country. As part of the Compass Group, Morrison Healthcare has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. And each employee makes a promise to every client that great foodservice starts here. We commit to that promise every meal, every customer, every day.

Ohio University

Erik Keller Executive Chef

Ohio University Culinary Services is a division of Student Affairs. It is responsible for the operation of all food operations on the Athens campus. Culinary Services serves approximately 4 million meals per year and have over 8,300 students on a meal plan. Ohio University Culinary Services is one of the largest self-operated college dining service in the nation with FY18 sales of $46 million. National benchmarking surveys conducted by the National Association of College and University Food Services (NACUFS) have ranked Ohio University Culinary Services as one of the most efficient college food service operations 18 years in a row.

Providence Health

Mark Dunn Executive Director of Food & Nutrition Services

Radisson Hotel Group

Carl Montgomery Category Manager, Strategic Sourcing

Sodexo

Brett Cunningham Senior Manager of Culinary Development

St. Jude Children's Research Hospital

Michael Vetro Jr. Executive Chef

St. Jude Children’s Research Hospital is leading the way the world understands, treats and cures childhood cancer and other life-threatening diseases. Treatments developed at St. Jude have helped push the overall childhood cancer survival rate from 20 percent to 80 percent since the hospital opened more than 50 years ago. St. Jude freely shares the breakthroughs it makes, and every child saved at St. Jude means doctors and scientists worldwide can use that knowledge to save thousands more children. Families never receive a bill from St. Jude for treatment, travel, housing and food — because all a family should worry about is helping their child live.

University at Albany

Steve Pearse Executive Director, University Auxiliary Services

Located in New York’s capital city, the University at Albany is the premier public research University in the Capital Region and offers nearly 19,000 students the expansive opportunities of a large university in an environment designed to foster individual success. UAlbany’s Dining Program supports three dining halls, 18 retail locations housed in a state-of-the-art Campus Center, 3 satellite retail locations, plus concessions and catering.

University of Missouri

Eric Cartwright Executive Chef

Campus Dining Services at the University of Missouri operates more than 25 locations including all-you-care-to-eat, a la carte restaurants, cafés and convenience stores. The award-winning department serves more than 3 million meals annually to a student body of over 33,000.

Vi Senior Living

Mark Southern VP – Food & Beverage

Wyndham Hotels & Resorts

David Marconi Director, Sourcing Operations

…until SUMMER FoodOvation

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