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.
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.
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 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 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.
Chris Clunk, Bear Robotics
Chris has a diverse 30 years of experience in the commercial foodservice industry. He has worked for some of the most admired companies in the industry. Chris began his career with The Wasserstrom Co in 1990 where he worked in both regional & national account markets. In 1998 he joined Steelite International team in the US. While at Steelite International Chris focused on key dealer account relationships & national account development. Chris opened his own independent rep group in 2008 covering the MD, DC & VA markets. He left the industry in 2018 but recently accepted a position with Bear Robotics to help open the US market for the leader in Foodservice AI Robotics.
Bear Robotics is a true Silicon Valley startup that is “helping clients provide outstanding hospitality by automating the hustle behind it”. Bear’s Service Robot “Servi” is revolutionizing the way operators provide a better level of service with fewer staff in the post pandemic world.
Chris has a diverse 30 years of experience in the commercial foodservice industry. He has worked for some of the most admired companies in the industry. Chris began his career with The Wasserstrom Co in 1990 where he worked in both regional & national account markets. In 1998 he joined Steelite International team in the US. While at Steelite International Chris focused on key dealer account relationships & national account development. Chris opened his own independent rep group in 2008 covering the MD, DC & VA markets. He left the industry in 2018 but recently accepted a position with Bear Robotics to help open the US market for the leader in Foodservice AI Robotics.
Bear Robotics is a true Silicon Valley startup that is “helping clients provide outstanding hospitality by automating the hustle behind it”. Bear’s Service Robot “Servi” is revolutionizing the way operators provide a better level of service with fewer staff in the post pandemic world.
Christian P. Árkay-Leliever, Árkay-Leliever Creative Consultancy LLC
Christian attended Ontario College of Art & Design and received his masters from Pratt Institute. 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. 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 attended Ontario College of Art & Design and received his masters from Pratt Institute. 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. 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.
Gina Luari, Founder and CEO, The Statement Group and The Place 2 Be
As Founder and CEO of The Place 2 Be, Gina Luari has created a marketable restaurant concept – from menu to décor -- married with an innovative system of processes and management that are continuing to propel The Place 2 Be on its successful trajectory. A young entrepreneur, Gina grew up in the restaurant industry here in the USA after she and her family fled a war-torn Albania quite literally in the middle of the night. It was while working at her parents’ diner in Connecticut that Gina realized the demand for breakfast-style food, regardless of the time of day – an idea that would later become The Place 2 Be.
She went on to complete her undergraduate studies in Business from Central Connecticut State University and later served as the Rocky Hill Chamber of Commerce’s Executive Director before opening The Place 2 Be’s first location in 2016. After the success of The Place 2 Be’s first location in the South End of Hartford, Gina expanded to three more locations in Connecticut & Massachusetts, with an additional three coming soon. Furthermore, in 2022, she launched The Statement Group – the singular female-only solely owned and led restaurant group in Connecticut. As part of TSG, she is leading the restaurant group to six openings in less than two (pandemic) years.
As Founder and CEO of The Place 2 Be, Gina Luari has created a marketable restaurant concept – from menu to décor -- married with an innovative system of processes and management that are continuing to propel The Place 2 Be on its successful trajectory. A young entrepreneur, Gina grew up in the restaurant industry here in the USA after she and her family fled a war-torn Albania quite literally in the middle of the night. It was while working at her parents’ diner in Connecticut that Gina realized the demand for breakfast-style food, regardless of the time of day – an idea that would later become The Place 2 Be.
She went on to complete her undergraduate studies in Business from Central Connecticut State University and later served as the Rocky Hill Chamber of Commerce’s Executive Director before opening The Place 2 Be’s first location in 2016. After the success of The Place 2 Be’s first location in the South End of Hartford, Gina expanded to three more locations in Connecticut & Massachusetts, with an additional three coming soon. Furthermore, in 2022, she launched The Statement Group – the singular female-only solely owned and led restaurant group in Connecticut. As part of TSG, she is leading the restaurant group to six openings in less than two (pandemic) years.
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.
Andrew Klimecki, VP of Design at Steelite International
Andrew Klimecki has over 30 years experience within the design industry, having designed for Hornsea Pottery, Wedgwood, Mason’s Ironstone, Habitat, Laura Ashley, Marks & Spencer in the UK and Williams-Sonoma and Pottery Barn in the USA. As Head of Design at Steelite for the last 23 years, his work ranges from new product development
to shape design and trend research.
Andrew Klimecki has over 30 years experience within the design industry, having designed for Hornsea Pottery, Wedgwood, Mason’s Ironstone, Habitat, Laura Ashley, Marks & Spencer in the UK and Williams-Sonoma and Pottery Barn in the USA. As Head of Design at Steelite for the last 23 years, his work ranges from new product development
to shape design and trend research.
Frederic Monti, Facility Team Leader, Whole Foods Market
Frédéric Monti, originally from the south of France, began his career at the age of 16, learning the fine art of pastry in a culinary apprenticeship in Avignon. He then trained at Lenôtre Restaurant & Bakery in Paris. He moved to New York in the early '90s where he worked under Eric Ripert of the famous 3 Michelin star restaurant Le Bernardin. Later he served as the executive pastry chef for the Ritz-Carlton Buckhead in Atlanta, the Ritz-Carlton Naples, and finally joining the prestigious Greenbrier Resort. He has been named one of the Top Ten Pastry Chefs in America, has coached many culinary competing teams, winning gold.
In 2009, he joined the PreGel AMERICA culinary staff as a corporate pastry chef, where he created the 5-Star Chef Pastry Series training pastry chefs from all over the world. His most recent position was COO/Culinary Director at Norman Love Confections, where he spearheaded operations and branding. One of his favorite experiences was working for Oprah at special events in her home in Maui and Santa Barbara.
In his spare time, he's an avid cyclist and a big fan of the Tour de France.
Frédéric Monti, originally from the south of France, began his career at the age of 16, learning the fine art of pastry in a culinary apprenticeship in Avignon. He then trained at Lenôtre Restaurant & Bakery in Paris. He moved to New York in the early '90s where he worked under Eric Ripert of the famous 3 Michelin star restaurant Le Bernardin. Later he served as the executive pastry chef for the Ritz-Carlton Buckhead in Atlanta, the Ritz-Carlton Naples, and finally joining the prestigious Greenbrier Resort. He has been named one of the Top Ten Pastry Chefs in America, has coached many culinary competing teams, winning gold.
In 2009, he joined the PreGel AMERICA culinary staff as a corporate pastry chef, where he created the 5-Star Chef Pastry Series training pastry chefs from all over the world. His most recent position was COO/Culinary Director at Norman Love Confections, where he spearheaded operations and branding. One of his favorite experiences was working for Oprah at special events in her home in Maui and Santa Barbara.
In his spare time, he's an avid cyclist and a big fan of the Tour de France.
Stephen Kilroy, Senior VP Hospitality & Marketing, The Connell Company
Stephen Kilroy has spent his entire career in the hospitality and food & beverage industries – a career that spans
more than 35 years. Growing up on the North Shore of New England, he had the privilege of working for numerous acclaimed chefs, restaurateurs and privately-held boutique resort hotels. He honed his skills in high-end catering, serving luxurious dining along the New England coast— valuable work that helped him understand the role that
white-glove level service played in elevating the customer experience. With this service-oriented foundation and passion in place, Kilroy attended Johnson & Wales University in Providence, R.I., earning degrees in Culinary Arts
and Hotel Management.
Holding positions with Wyndham Hotels & Resorts, Shula’s Steak House, as well as the South Hampton Beach Resort Bermuda has allowed him to hone his craft in hospitality. He also held various positions with Davidson Hotels & Resorts over a 12-year tenure, where he directed the resort’s event and customer dining experiences, food & beverage concept development, and amenity programming.
When he was approached by The Connell Company, he immediately gravitated to their vision for The Park—to reimagine the 185-acre campus into a thriving, hospitality-driven ecosystem centered around the aspiration of promoting a true focus on work/life balance.
Stephen Kilroy has spent his entire career in the hospitality and food & beverage industries – a career that spans
more than 35 years. Growing up on the North Shore of New England, he had the privilege of working for numerous acclaimed chefs, restaurateurs and privately-held boutique resort hotels. He honed his skills in high-end catering, serving luxurious dining along the New England coast— valuable work that helped him understand the role that
white-glove level service played in elevating the customer experience. With this service-oriented foundation and passion in place, Kilroy attended Johnson & Wales University in Providence, R.I., earning degrees in Culinary Arts
and Hotel Management.
Holding positions with Wyndham Hotels & Resorts, Shula’s Steak House, as well as the South Hampton Beach Resort Bermuda has allowed him to hone his craft in hospitality. He also held various positions with Davidson Hotels & Resorts over a 12-year tenure, where he directed the resort’s event and customer dining experiences, food & beverage concept development, and amenity programming.
When he was approached by The Connell Company, he immediately gravitated to their vision for The Park—to reimagine the 185-acre campus into a thriving, hospitality-driven ecosystem centered around the aspiration of promoting a true focus on work/life balance.
Peter Kreinheder, Owner, Ellicottville Brewing Company
Upon graduating from Geneseo, a liberal arts college of New York, Peter Kreinheder explored several careers from sales to marine education until he found his niche as an award-winning brewer. After traveling to Toronto for sales training at a high-end photography & print company, Kreinheder caught the beer-brewing bug and decided to attend brewing school in California instead. He opened his first brewpub – Ellicottville Brewing Company – in 1995 in the small Southern Tier town of Ellicottville, NY. Since opening, Peter has steadily grown his brewing and distribution channels, and has designed a fully-automated brewery which allows him to operate his brew house 24/7.
Upon graduating from Geneseo, a liberal arts college of New York, Peter Kreinheder explored several careers from sales to marine education until he found his niche as an award-winning brewer. After traveling to Toronto for sales training at a high-end photography & print company, Kreinheder caught the beer-brewing bug and decided to attend brewing school in California instead. He opened his first brewpub – Ellicottville Brewing Company – in 1995 in the small Southern Tier town of Ellicottville, NY. Since opening, Peter has steadily grown his brewing and distribution channels, and has designed a fully-automated brewery which allows him to operate his brew house 24/7.
