In a world where hospitality is constantly evolving, creating an exceptional experience has become an art.
Trends Connect 2027: The Art of Hospitality celebrates the visionaries shaping memorable experiences
and explores the many disciplines that come together to define extraordinary hospitality.
We will bring together chefs, designers, hoteliers, operators, beverage leaders, and trendsetters to share
their perspectives on the art of food, cocktails, wine, design, luxury, service, and the
ever-changing expectations of the guest.
Hosted by Steelite International, Trends Connect is a two-day exchange of ideas, inspiration,
and experiences that reflects our commitment to creativity, innovation, and community.
It is where thought leaders from across the industry
come together to challenge the conventional and share new perspectives.
Because great hospitality is never defined by one element.
Trends Connect is an invite-only event.
For inquiries, please contact [email protected].
Trends Connect 2027: The Art of Hospitality celebrates the visionaries shaping memorable experiences
and explores the many disciplines that come together to define extraordinary hospitality.
We will bring together chefs, designers, hoteliers, operators, beverage leaders, and trendsetters to share
their perspectives on the art of food, cocktails, wine, design, luxury, service, and the
ever-changing expectations of the guest.
Hosted by Steelite International, Trends Connect is a two-day exchange of ideas, inspiration,
and experiences that reflects our commitment to creativity, innovation, and community.
It is where thought leaders from across the industry
come together to challenge the conventional and share new perspectives.
Because great hospitality is never defined by one element.
Trends Connect is an invite-only event.
For inquiries, please contact [email protected].
Trends Connect 2027 Guest Speakers:
Maeve Webster
President of Menu Matters
Maeve Webster, President of Menu Matters, is a leading consultant for foodservice manufacturers and operators. She has spearheaded hundreds of major industry studies during her 20 years as a foodservice specialist, and today runs a private consultancy focused on helping manufacturers and operators analyze, understand, and leverage foodservice trends. Maeve’s expertise is in the areas of trend analysis, market assessment, consumer behavior, product testing, and brand optimization.
President of Menu Matters
Maeve Webster, President of Menu Matters, is a leading consultant for foodservice manufacturers and operators. She has spearheaded hundreds of major industry studies during her 20 years as a foodservice specialist, and today runs a private consultancy focused on helping manufacturers and operators analyze, understand, and leverage foodservice trends. Maeve’s expertise is in the areas of trend analysis, market assessment, consumer behavior, product testing, and brand optimization.
Sam Gordon
Potter, Owner, Off Grid Studio
Ceramics have been woven into the fabric of Sam Gordon’s life for as long as he can remember. Born into a multi-generational family of potters, Sam grew up immersed in the rhythms of production pottery, developing deep technical expertise over the decades. While he mastered the science of ceramics, his true passion lies in the organic, almost living nature of clay. Sam lives off the grid with his wife, Carrie, and their three children on a property that borders a national park, an environment that constantly inspires his work.
His studio, nestled in this natural setting, is where he creates original pieces by hand on the potter’s wheel. Blending artistry
with utility, Sam’s ceramics are intended as functional art, pieces that are both beautiful and built to endure the demands of restaurant service. Each creation reflects a deep respect for craft, nature, and the tactile experience of handmade pottery.
Potter, Owner, Off Grid Studio
Ceramics have been woven into the fabric of Sam Gordon’s life for as long as he can remember. Born into a multi-generational family of potters, Sam grew up immersed in the rhythms of production pottery, developing deep technical expertise over the decades. While he mastered the science of ceramics, his true passion lies in the organic, almost living nature of clay. Sam lives off the grid with his wife, Carrie, and their three children on a property that borders a national park, an environment that constantly inspires his work.
His studio, nestled in this natural setting, is where he creates original pieces by hand on the potter’s wheel. Blending artistry
with utility, Sam’s ceramics are intended as functional art, pieces that are both beautiful and built to endure the demands of restaurant service. Each creation reflects a deep respect for craft, nature, and the tactile experience of handmade pottery.
Charlotte Voisey
Executive Director, Tales of the Cocktail Foundation
A leading figure in London’s early 2000s cocktail renaissance, she was named U.K. Bartender of the Year (2004) and won silver at the 2006 IBA World Female Bartending Championships. While managing London’s Apartment 195, she joined William Grant & Sons USA as a brand ambassador, later becoming Head of Brand Ambassadors for brands like Hendrick’s Gin and Sailor Jerry. Her cocktail creations have appeared on menus from London’s Dorchester Hotel to the Mandarin Oriental in Las Vegas.
In 2009, Voisey launched The Proper Pour with Charlotte Voisey, an online mixology series. She’s been named “Best American Brand Ambassador” (2007, 2009), Wine Enthusiast’s “Mixologist of the Year” (2011), and recognized by the James Beard Foundation. She has also appeared on The Next Iron Chef America and Top Chef Masters.
Executive Director, Tales of the Cocktail Foundation
A leading figure in London’s early 2000s cocktail renaissance, she was named U.K. Bartender of the Year (2004) and won silver at the 2006 IBA World Female Bartending Championships. While managing London’s Apartment 195, she joined William Grant & Sons USA as a brand ambassador, later becoming Head of Brand Ambassadors for brands like Hendrick’s Gin and Sailor Jerry. Her cocktail creations have appeared on menus from London’s Dorchester Hotel to the Mandarin Oriental in Las Vegas.
In 2009, Voisey launched The Proper Pour with Charlotte Voisey, an online mixology series. She’s been named “Best American Brand Ambassador” (2007, 2009), Wine Enthusiast’s “Mixologist of the Year” (2011), and recognized by the James Beard Foundation. She has also appeared on The Next Iron Chef America and Top Chef Masters.
Olivia Campbell
Kitchen Manager, Raffles London
If hospitality is the art of making people feel something, then Olivia Campbell has built a career mastering exactly that. As Restaurant Manager of The Drawing Room and Pillar Kitchen at Raffles London at the OWO, Olivia is known for looking beyond service and focusing on experiences. For her, hospitality begins long before the first cup of tea is poured and continues long after a guest leaves. Every interaction, every movement, every detail matters. She believes that the smallest moments often create the most lasting memories.
Originally from Limerick, Ireland, Olivia's journey began with a degree in Business and International Hotel Management from the prestigious Shannon College of Hotel Management before taking her talent to some of London's most celebrated luxury hotels, including Mandarin Oriental Hyde Park, Jumeirah Carlton Tower and Sofitel St James.
Kitchen Manager, Raffles London
If hospitality is the art of making people feel something, then Olivia Campbell has built a career mastering exactly that. As Restaurant Manager of The Drawing Room and Pillar Kitchen at Raffles London at the OWO, Olivia is known for looking beyond service and focusing on experiences. For her, hospitality begins long before the first cup of tea is poured and continues long after a guest leaves. Every interaction, every movement, every detail matters. She believes that the smallest moments often create the most lasting memories.
Originally from Limerick, Ireland, Olivia's journey began with a degree in Business and International Hotel Management from the prestigious Shannon College of Hotel Management before taking her talent to some of London's most celebrated luxury hotels, including Mandarin Oriental Hyde Park, Jumeirah Carlton Tower and Sofitel St James.
Chef Jamie Simpson
Executive Chef, Culinary Vegetable Institute
Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He hails from a small town in Summerville, S.C. and is en route to becoming a young highly sought after chef. He began his culinary career in a serendipitous fashion after leaving the music industry and his job at a recording studio. His journey continued to one of Charleston’s most acclaimed restaurants, The Charleston Grill, which gave him opportunities to explore other globally recognized kitchens and work with countless talents.
Chef Jamie is passionate about exploring different cultures, the connection between art and food, and the relationship between unconscious process and creativity. Producing beautifully dressed and garnished dishes that marry complex flavors with technical expertise, he uses luxurious ingredients as well as odd cuts and guts. His creative approach of taking raw product and turning it into something unique and inspiring piques the interests of others. Simpson’s reputation for the use of unusual ingredient combinations, tastes and textures has led him to direct one of the most prestigious kitchens in the country.
At The Culinary Vegetable Institute, he designs dishes around what is available on the farm that day, and his commitment to micro seasonal cooking opens the door for him to be more creative while respecting the plants. His dishes look astonishing, always play tricks on the senses and are constantly evolving.
Executive Chef, Culinary Vegetable Institute
Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He hails from a small town in Summerville, S.C. and is en route to becoming a young highly sought after chef. He began his culinary career in a serendipitous fashion after leaving the music industry and his job at a recording studio. His journey continued to one of Charleston’s most acclaimed restaurants, The Charleston Grill, which gave him opportunities to explore other globally recognized kitchens and work with countless talents.
Chef Jamie is passionate about exploring different cultures, the connection between art and food, and the relationship between unconscious process and creativity. Producing beautifully dressed and garnished dishes that marry complex flavors with technical expertise, he uses luxurious ingredients as well as odd cuts and guts. His creative approach of taking raw product and turning it into something unique and inspiring piques the interests of others. Simpson’s reputation for the use of unusual ingredient combinations, tastes and textures has led him to direct one of the most prestigious kitchens in the country.
At The Culinary Vegetable Institute, he designs dishes around what is available on the farm that day, and his commitment to micro seasonal cooking opens the door for him to be more creative while respecting the plants. His dishes look astonishing, always play tricks on the senses and are constantly evolving.
Michiel Bakker
CEO, Culinary Institute of America
Michiel Bakker is the sixth president of the Culinary Institute of America (CIA), bringing three decades of global leadership and expertise in the food, hospitality, and service industries. His career is marked by enduring commitments to hospitality, innovation, sustainability, and food systems stewardship. Bakker came to the CIA from Google, where he spearheaded the transformative evolution of its Food at Work program, which harnessed the power of food to foster joy, health, and well-being. Prior to Google, Bakker spent 17 years at Starwood Hotels & Resorts Worldwide, Inc., holding key roles in hotel and global food and beverage operations.
CEO, Culinary Institute of America
Michiel Bakker is the sixth president of the Culinary Institute of America (CIA), bringing three decades of global leadership and expertise in the food, hospitality, and service industries. His career is marked by enduring commitments to hospitality, innovation, sustainability, and food systems stewardship. Bakker came to the CIA from Google, where he spearheaded the transformative evolution of its Food at Work program, which harnessed the power of food to foster joy, health, and well-being. Prior to Google, Bakker spent 17 years at Starwood Hotels & Resorts Worldwide, Inc., holding key roles in hotel and global food and beverage operations.
Abby Lowe
Deputy Editor, Supper Magazine
Abby is the deputy editor of Supper, the leading global magazine for hotel food and drink. Published bi-monthly, it covers new restaurant and bar concepts worldwide, gaining exclusive insight from operators, F&B directors, chefs, mixologists, designers and consultants, as well as all those involved in creating memorable hospitality experiences.
Deputy Editor, Supper Magazine
Abby is the deputy editor of Supper, the leading global magazine for hotel food and drink. Published bi-monthly, it covers new restaurant and bar concepts worldwide, gaining exclusive insight from operators, F&B directors, chefs, mixologists, designers and consultants, as well as all those involved in creating memorable hospitality experiences.
Jason Lapin
Principal, JSL Hospitality
Principal, JSL Hospitality
Barry Walsh
Owner, Viñedos Imports
Barry is a 30+ year veteran of wine & spirits distribution, sales, marketing and importation.
He has traveled widely to both historic and emerging wine growing regions, balancing his time both in the cellar and the vineyard. He began his wine career with the Wirtz Corporation in Chicago in the 1980’s working with many of the top chefs & sommeliers. He later moved onto senior management roles with top importers such Frederick Wildman and The Australian Premium Wine Collection.
His love of great wines from around the world coupled with his extensive experience translating the evolving needs of top restaurateurs has culminated in the formation of his new company Viñedos. Barry is now hand-selecting wines from top
estates from around the globe and bringing them into the US market. Barry has been a frequent presenter & featured
speaker at a wide range of industry events, festivals and seminars focusing on wine growing, wine making, emerging
trends and food & wine pairings.
Owner, Viñedos Imports
Barry is a 30+ year veteran of wine & spirits distribution, sales, marketing and importation.
He has traveled widely to both historic and emerging wine growing regions, balancing his time both in the cellar and the vineyard. He began his wine career with the Wirtz Corporation in Chicago in the 1980’s working with many of the top chefs & sommeliers. He later moved onto senior management roles with top importers such Frederick Wildman and The Australian Premium Wine Collection.
His love of great wines from around the world coupled with his extensive experience translating the evolving needs of top restaurateurs has culminated in the formation of his new company Viñedos. Barry is now hand-selecting wines from top
estates from around the globe and bringing them into the US market. Barry has been a frequent presenter & featured
speaker at a wide range of industry events, festivals and seminars focusing on wine growing, wine making, emerging
trends and food & wine pairings.
Check out highlights from the last Trends Connect
