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.
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 2020 speakers:
Setting the Table for Tomorrow's Service: The Present & the Future
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.
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.
No-Waste Kitchen & Local Sourcing
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.
Chef Fink, named one of FOOD & WINE Magazine’s “Best New Chefs”, a 2018 James Beard semifinalist and 2019 finalist for "Best Chef Southwest", and in 2017 he received the StarChefs Rising Star award recipient, has opened renowned Emmer & Rye, Henbit and TLV (located in Fareground), Hestia, and Kalimotxo.
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, holding the same Restaurant Magazine rank for three years following The French Laundry. From there, Fink continued on to 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, 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.
Chef Fink, named one of FOOD & WINE Magazine’s “Best New Chefs”, a 2018 James Beard semifinalist and 2019 finalist for "Best Chef Southwest", and in 2017 he received the StarChefs Rising Star award recipient, has opened renowned Emmer & Rye, Henbit and TLV (located in Fareground), Hestia, and Kalimotxo.
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, holding the same Restaurant Magazine rank for three years following The French Laundry. From there, Fink continued on to 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.
Hotel Trends and the Role of Food
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
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.
The Art of Mixology & Profiting Through Beverage Innovation
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, 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.
Wine 20/20: The current state of the business and demystifying the language of emerging trends in winemaking & marketing
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 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.
New Foundations: Flavor, Technique, and Business
Antoinette Bruno, CEO & Editor-in-Chief, StarChefs.com
As CEO since 1999, Antoinette Bruno has transformed StarChefs into an industry authority on chefs, food trends, and the culinary world. The Rising Stars Awards created in 2002, serve as a platform for young chefs to be recognized broadly. StarChefs International Chefs Congress, now in its 15th year, is where chefs and hospitality professionals come to be apart of the incomparable culinary conversation that fuels the industry inside and out.
Antoinette Bruno, CEO & Editor-in-Chief, StarChefs.com
As CEO since 1999, Antoinette Bruno has transformed StarChefs into an industry authority on chefs, food trends, and the culinary world. The Rising Stars Awards created in 2002, serve as a platform for young chefs to be recognized broadly. StarChefs International Chefs Congress, now in its 15th year, is where chefs and hospitality professionals come to be apart of the incomparable culinary conversation that fuels the industry inside and out.
PLATE & PALATE: The Value of Creative Collaboration
Christian Arkay-Levieler, Arkay-Levierer Creative Consultancy LLC
Innovation through inspiration Christian Árkay-Leliever received his Masters from “Pratt Institute” in New York City. He brings refinement and hospitality to brand experiences. Working as the Director of Strategic Innovation for world renowned architecture firm Skidmore, Owings & Merrill, he had the opportunity to develop his talent for innovation and collaboration amongst many leading companies such as Philips, Hansgrohe and Herman Miller. Having lead the Products team at Rockwell Group, Christian Árkay-Leliever merged the power of craft, innovation and production techniques to develop many award winning experiences in products and environments. He has an ability to not only create solutions but to monetize them and offer value, which is key to success today. Christian Árkay-Leliever has authored several patents and much of his work has been featured in shows and publications throughout the world. Christian now is founder and creative director for Árkay-Leliever, LLC. based in CT.
Christian Arkay-Levieler, Arkay-Levierer Creative Consultancy LLC
Innovation through inspiration Christian Árkay-Leliever received his Masters from “Pratt Institute” in New York City. He brings refinement and hospitality to brand experiences. Working as the Director of Strategic Innovation for world renowned architecture firm Skidmore, Owings & Merrill, he had the opportunity to develop his talent for innovation and collaboration amongst many leading companies such as Philips, Hansgrohe and Herman Miller. Having lead the Products team at Rockwell Group, Christian Árkay-Leliever merged the power of craft, innovation and production techniques to develop many award winning experiences in products and environments. He has an ability to not only create solutions but to monetize them and offer value, which is key to success today. Christian Árkay-Leliever has authored several patents and much of his work has been featured in shows and publications throughout the world. Christian now is founder and creative director for Árkay-Leliever, LLC. based in CT.
PLATE & PALATE: The Value of Creative Collaboration
Chris Siversen, Owner/Chef of Maritime Parc
Chef Chris Siversen got his first kitchen job as a teenager at a fish house in his hometown of Merrick, Long Island. After discovering his calling, Siversen studied at the French Culinary Institute in New York City, and cooked at landmark restaurants such as Alison on Dominick Street and the ‘21’ Club, and ran the kitchen at Pamela Morgan’s Flavors. After a decade creating and overseeing menus for the Glazier Group’s successful catering businesses as Executive Chef, Chef Siversen opened Maritime Parc in 2009. Located on the Hudson River in Liberty State Park, New Jersey, Maritime Parc offers stunning views and a seasonal modern American menu. Siversen puts a great deal of emphasis on the quality of the ingredients he uses in his dishes. He spent considerable time shaping the menu at Maritime Parc and building relationships with local purveyors. Chef Siversen's current venture, The Feathered Fox, is due to open this winter. Located at the Westminster Hotel in Livingston, New Jersey, The Feathered Fox will focus on new dining experiences that will redefine the steakhouse experience in new and unexpected ways.
Chris Siversen, Owner/Chef of Maritime Parc
Chef Chris Siversen got his first kitchen job as a teenager at a fish house in his hometown of Merrick, Long Island. After discovering his calling, Siversen studied at the French Culinary Institute in New York City, and cooked at landmark restaurants such as Alison on Dominick Street and the ‘21’ Club, and ran the kitchen at Pamela Morgan’s Flavors. After a decade creating and overseeing menus for the Glazier Group’s successful catering businesses as Executive Chef, Chef Siversen opened Maritime Parc in 2009. Located on the Hudson River in Liberty State Park, New Jersey, Maritime Parc offers stunning views and a seasonal modern American menu. Siversen puts a great deal of emphasis on the quality of the ingredients he uses in his dishes. He spent considerable time shaping the menu at Maritime Parc and building relationships with local purveyors. Chef Siversen's current venture, The Feathered Fox, is due to open this winter. Located at the Westminster Hotel in Livingston, New Jersey, The Feathered Fox will focus on new dining experiences that will redefine the steakhouse experience in new and unexpected ways.
Chef-Driven Trends
Rich Rosendale, Chef/Owner of Rosendale Collective
Meet Certified Master Chef Rich Rosendale—trendsetting entrepreneur, seasoned competitive chef, restaurateur and tireless culinary trailblazer. When he’s not consulting and leading world-class workshops with the Rosendale Collective, he’s leading catering projects with Rosendale Events, teaching master classes at the RC Culinary Lab, or sharing expertise on Rosendale Online, his online hub for chefs and home cooks.
You may recognize him from the Emmy-nominated show Recipe Rehab, but it’s possible you know him from any number of things. Rich’s repertoire is a tour de force, from opening multiple restaurants and starting a produce farm as Executive Chef and Director of Food and Beverage of the historic Greenbrier Resort, to opening his restaurant Roots 657, to running his Rosendale Collective empire, Rich is a tireless culinary innovator with relentless expertise and enthusiasm for his craft.
Rich has competed in more than 50 elite culinary competitions, and spent many years competing in the Bocuse d’Or, one of the most demanding culinary competitions in the world, and an intense experience he shared in his documentary, “The Contender.” In 2013, he served as the Bocuse d’Or U.S. Culinary Team Captain in the competition, and helped lead the team to its first U.S. gold medal as one of its advisors.
Rich has been honored to have cooked for a long list of world-renowned celebrities, U.S. presidents, athletes and foreign dignitaries. But no matter the prestige and accolades, Rich calls his mother his biggest influence and inspiration for his success.
Rich Rosendale, Chef/Owner of Rosendale Collective
Meet Certified Master Chef Rich Rosendale—trendsetting entrepreneur, seasoned competitive chef, restaurateur and tireless culinary trailblazer. When he’s not consulting and leading world-class workshops with the Rosendale Collective, he’s leading catering projects with Rosendale Events, teaching master classes at the RC Culinary Lab, or sharing expertise on Rosendale Online, his online hub for chefs and home cooks.
You may recognize him from the Emmy-nominated show Recipe Rehab, but it’s possible you know him from any number of things. Rich’s repertoire is a tour de force, from opening multiple restaurants and starting a produce farm as Executive Chef and Director of Food and Beverage of the historic Greenbrier Resort, to opening his restaurant Roots 657, to running his Rosendale Collective empire, Rich is a tireless culinary innovator with relentless expertise and enthusiasm for his craft.
Rich has competed in more than 50 elite culinary competitions, and spent many years competing in the Bocuse d’Or, one of the most demanding culinary competitions in the world, and an intense experience he shared in his documentary, “The Contender.” In 2013, he served as the Bocuse d’Or U.S. Culinary Team Captain in the competition, and helped lead the team to its first U.S. gold medal as one of its advisors.
Rich has been honored to have cooked for a long list of world-renowned celebrities, U.S. presidents, athletes and foreign dignitaries. But no matter the prestige and accolades, Rich calls his mother his biggest influence and inspiration for his success.
Successful Initiatives = Award Winning Films
Amy McDaniel, Founder of McDaniel Advisors
A Cornell graduate and 30-year veteran of every aspect of the hospitality business, Amy is equal parts inspiration, innovation and perspiration. She’s earned a corner office, but don’t look for her there. Amy is an energetic, motivational, hands on leader known for her professional approach to partnerships and her content-rich communication across the industry. Amy manages with vision and purpose and is a tireless champion for everyone who works for her. She’s the living embodiment of the adage you can accomplish anything when you don’t care who gets the credit.
Amy started her career in 1990 with the spirited, entrepreneurial leaders at Harvey Hotels/Bristol Hotels & Resorts where she emerged as a hospitality force to be reckoned with receiving six promotions in seven years. In her last position as GM of the Crowne Plaza in Pleasanton, California, Amy increased the hotel’s guest service brand ranking from 82nd to 8th in just 12 months and the industry took notice.
Recruited away to Remington Hotels in Dallas, Amy spent nearly two decades elevating the performance of the company first as Vice President of Food and Beverage, then as Senior Vice President of Strategy and Administration serving as the de facto Chief of Staff to the company president.
In 2019, Amy founded McDaniel Advisors, a Dallas-based consultancy committed to advising companies throughout the hospitality industry. Presently, Amy is serving as an in-house consultant with ClubCorp, the nation’s largest owner and operator of private clubs with more than 200 country clubs, city clubs, athletic clubs and stadium clubs.
Amy McDaniel, Founder of McDaniel Advisors
A Cornell graduate and 30-year veteran of every aspect of the hospitality business, Amy is equal parts inspiration, innovation and perspiration. She’s earned a corner office, but don’t look for her there. Amy is an energetic, motivational, hands on leader known for her professional approach to partnerships and her content-rich communication across the industry. Amy manages with vision and purpose and is a tireless champion for everyone who works for her. She’s the living embodiment of the adage you can accomplish anything when you don’t care who gets the credit.
Amy started her career in 1990 with the spirited, entrepreneurial leaders at Harvey Hotels/Bristol Hotels & Resorts where she emerged as a hospitality force to be reckoned with receiving six promotions in seven years. In her last position as GM of the Crowne Plaza in Pleasanton, California, Amy increased the hotel’s guest service brand ranking from 82nd to 8th in just 12 months and the industry took notice.
Recruited away to Remington Hotels in Dallas, Amy spent nearly two decades elevating the performance of the company first as Vice President of Food and Beverage, then as Senior Vice President of Strategy and Administration serving as the de facto Chief of Staff to the company president.
In 2019, Amy founded McDaniel Advisors, a Dallas-based consultancy committed to advising companies throughout the hospitality industry. Presently, Amy is serving as an in-house consultant with ClubCorp, the nation’s largest owner and operator of private clubs with more than 200 country clubs, city clubs, athletic clubs and stadium clubs.