Embrace an Authentic Experience
Join Steelite International for our annual Trends Connect Conference, where experts will discuss global food & beverage trends emphasizing authenticity’s role in distinguishing brands, connecting with customers, and boosting profits.
Authenticity builds trust, showcases identity, and fosters loyalty in the competitive hospitality landscape. Trends Connect will focus on ‘The Art of Authenticity’ and how authentic practices will enrich the guest experience and differentiate your business. You won’t want to miss these thought-provoking discussions and insights. Check out the highlights from past conferences.
Join Steelite International for our annual Trends Connect Conference, where experts will discuss global food & beverage trends emphasizing authenticity’s role in distinguishing brands, connecting with customers, and boosting profits.
Authenticity builds trust, showcases identity, and fosters loyalty in the competitive hospitality landscape. Trends Connect will focus on ‘The Art of Authenticity’ and how authentic practices will enrich the guest experience and differentiate your business. You won’t want to miss these thought-provoking discussions and insights. Check out the highlights from past conferences.
Trends Connect 2024 Guest Speakers:
Maeve Webster
President of Menu Matters
Topic: Modern Hospitality and Future Trends
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
Topic: Modern Hospitality and Future Trends
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.
Rainer Zinngrebe
Principal Owner of HKB-Designs
Topic: Authenticity in Luxury Hospitality Design
Rainer established HKB-Designs a global independent Food and Beverage Consultancy
Group in September of 2020 focusing on Food service design, concepting, branding and
establishing OS&E direction/selection/specification for all areas related to Food and
Beverage projects such has hotels, restaurants and bars.
Principal Owner of HKB-Designs
Topic: Authenticity in Luxury Hospitality Design
Rainer established HKB-Designs a global independent Food and Beverage Consultancy
Group in September of 2020 focusing on Food service design, concepting, branding and
establishing OS&E direction/selection/specification for all areas related to Food and
Beverage projects such has hotels, restaurants and bars.
Jason Lapin
President of Elizabeth Blau & Associates
Topic: Strategic Restaurant Planning & Development
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 2003, Lapin has spearheaded several of Blau & Associates high profile projects and successfully opened group partnership ventures.
President of Elizabeth Blau & Associates
Topic: Strategic Restaurant Planning & Development
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 2003, Lapin has spearheaded several of Blau & Associates high profile projects and successfully opened group partnership ventures.
Jaclyn Ochwat
F&B Operations Professional, Operational Project & Financial Leadership at HouseGuest Consulting
Topic: Sobering Stats – Why Alcohol-Free Beverages are the Future
With 20 years of experience in the hospitality industry, Jaclyn specializes in Food & Beverage operations within luxury hotels and resorts. Her career began at Hyatt Hotels & Resorts, where she gained foundational back-of-house experience in culinary, catering, and events. Jaclyn further developed her operational expertise at IHG's Corporate Offices and served as Director of Openings and Transitions for Hilton Hotels for the Americas Region.
F&B Operations Professional, Operational Project & Financial Leadership at HouseGuest Consulting
Topic: Sobering Stats – Why Alcohol-Free Beverages are the Future
With 20 years of experience in the hospitality industry, Jaclyn specializes in Food & Beverage operations within luxury hotels and resorts. Her career began at Hyatt Hotels & Resorts, where she gained foundational back-of-house experience in culinary, catering, and events. Jaclyn further developed her operational expertise at IHG's Corporate Offices and served as Director of Openings and Transitions for Hilton Hotels for the Americas Region.
Gavin Kaysen
Chef and Founder of Soigné Hospitality Group
Topic: Authenticity, from the Chef’s Table
Gavin Kaysen is an award-winning chef and founder of Soigné Hospitality Group in Minneapolis, and is known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. In October of 2022, Kaysen released his first cookbook titled “At Home” filled with approachable recipes to inspire novices and professionals alike.
Chef Kaysen is passionate about mentorship and creating a more professional work environment for hospitalitarians. He is the proud recipient of two James Beard Awards, “Rising Star Chef of the Year” in 2008, and “Best Chef: Midwest” in 2018. He is the executive culinary producer for the 2022 reboot of “Iron Chef” on Netflix.
Chef and Founder of Soigné Hospitality Group
Topic: Authenticity, from the Chef’s Table
Gavin Kaysen is an award-winning chef and founder of Soigné Hospitality Group in Minneapolis, and is known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. In October of 2022, Kaysen released his first cookbook titled “At Home” filled with approachable recipes to inspire novices and professionals alike.
Chef Kaysen is passionate about mentorship and creating a more professional work environment for hospitalitarians. He is the proud recipient of two James Beard Awards, “Rising Star Chef of the Year” in 2008, and “Best Chef: Midwest” in 2018. He is the executive culinary producer for the 2022 reboot of “Iron Chef” on Netflix.
Paul Gebhardt
Gebhardt Creative
Topic: Design Optimism
Mr. Gebhardt draws inspiration from a spectrum of influences that include
Fine and Performing Arts, Architecture and the natural world. He is most recognized for
his long career with Oneida Ltd., leading the company’s portfolio of foodservice,
consumer, and international business as Design SVP and Creative Director. Paul has
developed products and branding for retail and commercial trade globally. Partnering with
inspirational leaders throughout his career, his design experience ranges from tableware
and housewares, to furniture and jewelry.
Gebhardt Creative
Topic: Design Optimism
Mr. Gebhardt draws inspiration from a spectrum of influences that include
Fine and Performing Arts, Architecture and the natural world. He is most recognized for
his long career with Oneida Ltd., leading the company’s portfolio of foodservice,
consumer, and international business as Design SVP and Creative Director. Paul has
developed products and branding for retail and commercial trade globally. Partnering with
inspirational leaders throughout his career, his design experience ranges from tableware
and housewares, to furniture and jewelry.
James Viney
Executive Director of Sodexo Live! Hong Kong
Topic: Creating Unique Customer Experiences: Putting Your Venue on the Map
James Viney has more than 30 years of experience in high end hospitality and catering. He is currently the Executive Director for Sodexo Live! James has worked on permanent and task force assignments in more than 20 countries, and has over 20 years of experience in APAC for premium brands.
Executive Director of Sodexo Live! Hong Kong
Topic: Creating Unique Customer Experiences: Putting Your Venue on the Map
James Viney has more than 30 years of experience in high end hospitality and catering. He is currently the Executive Director for Sodexo Live! James has worked on permanent and task force assignments in more than 20 countries, and has over 20 years of experience in APAC for premium brands.
Juan Gomez
Culinary Director of SLS Barcelona
Topic: How The Spanish Culture Contributes to the Evolution of Authentic Culinary Trends
Juan is an accomplished Executive Chef with wide international experience and more than 35 years of comprehensive experience as a culinarian. He specializes in Mediterranean and Modern European cuisine with expertise in Asian and Middle Eastern gastronomy.
Culinary Director of SLS Barcelona
Topic: How The Spanish Culture Contributes to the Evolution of Authentic Culinary Trends
Juan is an accomplished Executive Chef with wide international experience and more than 35 years of comprehensive experience as a culinarian. He specializes in Mediterranean and Modern European cuisine with expertise in Asian and Middle Eastern gastronomy.
Greg Best
Owner / Head Bar Keep of the Ticonderoga Club
Topic: Setting the Bar for an Authentic Guest Experience
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.
Owner / Head Bar Keep of the Ticonderoga Club
Topic: Setting the Bar for an Authentic Guest Experience
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, Viñedos Imports
Topic: The Authenticity of Family Estate Experiences
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.
Proprietor, Viñedos Imports
Topic: The Authenticity of Family Estate Experiences
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.
