HOSPITALITY TRENDS BEYOND BOUNDARIES
Trends Connect is a two-day event that inspires your mind with current and future trends in the food & beverage industry. This unique conference is a great way to network with food & beverage professionals in an intimate setting by allowing ample time for one-on-one discussions, amazing dining experiences, and valuable takeaway information. Check out the highlights from past conferences.
Trends Connect is a two-day event that inspires your mind with current and future trends in the food & beverage industry. This unique conference is a great way to network with food & beverage professionals in an intimate setting by allowing ample time for one-on-one discussions, amazing dining experiences, and valuable takeaway information. Check out the highlights from past conferences.
ENGAGE IN CONVERSATIONS WITH INDUSTRY EXPERTS
Featuring a brilliant class of speakers, this intimate gathering highlights informative and interactive sessions discussing the latest trends in F&B. Guests can exchange thoughts and ideas as we explore topics pertaining to the hospitality industry. Here are our 2021 speakers:
Featuring a brilliant class of speakers, this intimate gathering highlights informative and interactive sessions discussing the latest trends in F&B. Guests can exchange thoughts and ideas as we explore topics pertaining to the hospitality industry. Here are our 2021 speakers:
Jason Lapin, President of Elizabeth Blau & Associates
In collaboration with principals Elizabeth Blau and Kim Canteenwala, Jason Lapin has built Blau & Associates into an internationally recognized food service development company with an impressive and extensive client roster. Since his start with Blau & Associates in 2004, Lapin has spearheaded several of Blau & Associates high profile projects and successfully opened group partnership ventures.
In collaboration with principals Elizabeth Blau and Kim Canteenwala, Jason Lapin has built Blau & Associates into an internationally recognized food service development company with an impressive and extensive client roster. Since his start with Blau & Associates in 2004, Lapin has spearheaded several of Blau & Associates high profile projects and successfully opened group partnership ventures.
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.
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.
Greg Best, Mixologist at Ticonderoga Club
Greg Best is most notably recognized for and oft credited with igniting the craft cocktail movement in Atlanta and the greater Southeast. During his nearly 18 years behind the bar Best has created and implemented multiple beverage programs; two of which (Holeman and Finch Public House and Ticonderoga Club) have earned him a finalist position for the James Beard Award for Outstanding Bar Program. Best’s innovative drinks can be found in several award-winning cocktail tomes, including a recent piece in B.T. Parson’s 2019 release: Last Call.
Greg Best is most notably recognized for and oft credited with igniting the craft cocktail movement in Atlanta and the greater Southeast. During his nearly 18 years behind the bar Best has created and implemented multiple beverage programs; two of which (Holeman and Finch Public House and Ticonderoga Club) have earned him a finalist position for the James Beard Award for Outstanding Bar Program. Best’s innovative drinks can be found in several award-winning cocktail tomes, including a recent piece in B.T. Parson’s 2019 release: Last Call.
Barry Walsh, Proprietor, Vinedos 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 Vinedos. 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.
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 Vinedos. 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.
Gavin Kaysen, Chef and Founder of Soigné Hospitality Group
Gavin Kaysen is an award-winning chef and founder of Soigné Hospitality Group in Minneapolis known for his nationally recognized group of restaurants as well as his leadership in the culinary profession. His restaurants in the North Loop neighborhood of Minneapolis include Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; Demi, an intimate 20-seat tasting menu experience ranked #3 on Robb Report’s list of the “10 Best Restaurants in North America”; and Bellecour Bakery at Cooks of Crocus Hill, which serves an array of French bistro inspired pastries, desserts, sandwiches, and more. His catering company, KZ ProVisioning, created in partnership with Chef Andrew Zimmern, fuels the Minnesota Wild and the Minnesota Timberwolves. In October 2020, Chef Kaysen launched GK at Home, a bi-weekly live, interactive cooking class that explores recipes and techniques for every level of home cook. The latest project, announced in March 2021, is a restaurant and café in collaboration with United Properties and the Four Seasons Minneapolis with an opening date scheduled in 2022.
Chef Kaysen’s vision to create a more professional work environment for hospitalitarians has inspired activism in the local community and change on a national level through his involvement in the Independent Restaurant Coalition. For his own team, he serves as the co-founder of Heart of the House Foundation, a non-profit created at the start of the pandemic to sustain the growth, health, and prosperity of the Soigné Hospitality family now and in the future.
With the aim of supporting the next generation of young culinarians, Chef Kaysen serves as the President of the ment’or BKB Foundation Team USA where he collaborates with two of his mentors, and the world’s most celebrated chefs, Daniel Boulud and Thomas Keller.
As part of his non-profit work, Chef Kaysen is also on the board of directors for the Fastbreak Foundation, the official charity for the Minnesota Timberwolves, Minnesota Lynx, T-Wolves Gaming and the Iowa Wolves, which offers multi-year and annual grants that focus on the areas of Education, Inclusion and Wellness.
Chef Kaysen is the proud recipient of two James Beard Awards—Rising Star Chef of the Year in 2008, and Best Chef: Midwest in 2018.
Christian P. Árkay-Leliever, Árkay-Leliever Creative Consultancy LLC
Christian P. Árkay-Leliever attended Ontario College of Art & Design and received his masters from Pratt Institute, but his interest in design began before high school. Starting out in furniture design and craft, Christian showed artistic work at galleries in Toronto, North Carolina and New York. His first full time job was with Exposures Catalog in Norwalk CT, designing everything from holiday cards and home decor, to furniture and lighting. This gave Christian the experience to lead design initiatives for many companies over many years; he joined the Architecture and Interiors world in New York City with Skidmore, Owings and Merrill, and years later with Rockwell Group. Through working with both companies, he became passionate about hospitality and crafting experiences. This was the springboard for Christian to take off on his own and start Árkay-Leliever, LLC in 2004.
Christian P. Árkay-Leliever attended Ontario College of Art & Design and received his masters from Pratt Institute, but his interest in design began before high school. Starting out in furniture design and craft, Christian showed artistic work at galleries in Toronto, North Carolina and New York. His first full time job was with Exposures Catalog in Norwalk CT, designing everything from holiday cards and home decor, to furniture and lighting. This gave Christian the experience to lead design initiatives for many companies over many years; he joined the Architecture and Interiors world in New York City with Skidmore, Owings and Merrill, and years later with Rockwell Group. Through working with both companies, he became passionate about hospitality and crafting experiences. This was the springboard for Christian to take off on his own and start Árkay-Leliever, LLC in 2004.
Kevin Fink, Owner & Chef, Emmer & Rye
Kevin Fink found his love for food, restaurants, and hospitality at an early age when he would trail his father working in the restaurant industry, learning the ins-and-outs of the culinary operations. After the start of his career fifteen years ago, Fink’s culinary achievements include: cooking at 13 Gobbi in Florence, Italy, and front of house service at Thomas Keller’s iconic restaurant, The French Laundry, which was awarded Restaurant Magazine’s
World’s Best Restaurant in 2003. Fink continued his career by staging at Copenhagen’s Noma, and then the competitive Noma Test Kitchen, where he was created unique techniques and dining trends. Fink currently resides in Austin, Texas with his wife Alicynn and son, Hudson.
Kevin Fink found his love for food, restaurants, and hospitality at an early age when he would trail his father working in the restaurant industry, learning the ins-and-outs of the culinary operations. After the start of his career fifteen years ago, Fink’s culinary achievements include: cooking at 13 Gobbi in Florence, Italy, and front of house service at Thomas Keller’s iconic restaurant, The French Laundry, which was awarded Restaurant Magazine’s
World’s Best Restaurant in 2003. Fink continued his career by staging at Copenhagen’s Noma, and then the competitive Noma Test Kitchen, where he was created unique techniques and dining trends. Fink currently resides in Austin, Texas with his wife Alicynn and son, Hudson.
Ria Soler, Director of Education and Advocacy, Tequila Komos
Ria Soler is the National Educational Director for Tequila Komos. Before this role she managed the Diageo World Class Competition, the world’s largest education and competition platform, creating and presenting educational seminars and in-person competitions around the country. In her role as Brand Manager at Sweet&Chilli she helped create marketing programming for Beam Suntory, Seedlip, Ketel One, and Proximo brands, amongst others. She had the great honor of being a steward for the brand Chartreuse in her role as Spirits Specialist for Frederick Wildman Spirits for the Western US for four years prior.
Ria has worked with global companies such as Pernod-Ricard, Chivas Brothers, Peroni, and Merlet Cognac, managing their trade outreach and acting as an ambassador both in the US and abroad. She has worked in acclaimed bars and restaurants around the USA in NYC, Chicago, SF, and LA.
Ria is a BarSmarts graduate, (and was also the Manager of said program), a second-level Sommelier, and was nominated for Ambassador of the Year from TOTC. She modeled and acted before she gave all that up for the glamorous world of hospitality.
Ria Soler is the National Educational Director for Tequila Komos. Before this role she managed the Diageo World Class Competition, the world’s largest education and competition platform, creating and presenting educational seminars and in-person competitions around the country. In her role as Brand Manager at Sweet&Chilli she helped create marketing programming for Beam Suntory, Seedlip, Ketel One, and Proximo brands, amongst others. She had the great honor of being a steward for the brand Chartreuse in her role as Spirits Specialist for Frederick Wildman Spirits for the Western US for four years prior.
Ria has worked with global companies such as Pernod-Ricard, Chivas Brothers, Peroni, and Merlet Cognac, managing their trade outreach and acting as an ambassador both in the US and abroad. She has worked in acclaimed bars and restaurants around the USA in NYC, Chicago, SF, and LA.
Ria is a BarSmarts graduate, (and was also the Manager of said program), a second-level Sommelier, and was nominated for Ambassador of the Year from TOTC. She modeled and acted before she gave all that up for the glamorous world of hospitality.