Hospitality Trends Beyond Boundries
Experience a fresh take on hospitality trends while connecting with industry leaders at Trends Connect 2023. Hosted by Steelite International, this two-day event will feed your food & beverage senses with inspiring trends in hospitality presented by a carefully selected group of guest speakers. Paired with experiential dining, guests can expect to walk away with valuable knowledge & critical information to enhance their business. Check out the highlights from past conferences.
Experience a fresh take on hospitality trends while connecting with industry leaders at Trends Connect 2023. Hosted by Steelite International, this two-day event will feed your food & beverage senses with inspiring trends in hospitality presented by a carefully selected group of guest speakers. Paired with experiential dining, guests can expect to walk away with valuable knowledge & critical information to enhance their business. Check out the highlights from past conferences.
Gavin Kaysen
Chef and Founder of Soigné Hospitality Group
Topic: Hospitality, 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: Hospitality, 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.
Greg Best
Owner / Head Bar Keep of the Ticonderoga Club
Topic: Setting the Bar: How Hospitality Can Inform A Bar from Programming to Execution
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: How Hospitality Can Inform A Bar from Programming to Execution
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.
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.
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.
Barry Walsh
Proprietor, Viñedos Imports
Topic: Spanish Wine: A Landscape of Tradition, Diversity, Value, and Luxury
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: Spanish Wine: A Landscape of Tradition, Diversity, Value, and Luxury
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.
JR Marland
Head of Creative, Rhubarb Hospitality
Topic: A Journey to CCG, Event Design and Restaurant Aesthetics
JR has over 20 years experience of managing the creative direction for some of London's most prestigious caterers; designing the creative dining experiences, from concept to delivery,
for the likes of Elton John and numerous Royal Families. His eye for detail and knowledge of the hospitality industry means he is able to spearhead the creative direction of RHC from global events to restaurant and bar design in some of London's most iconic venues, ensuring guest experience is paramount.
Head of Creative, Rhubarb Hospitality
Topic: A Journey to CCG, Event Design and Restaurant Aesthetics
JR has over 20 years experience of managing the creative direction for some of London's most prestigious caterers; designing the creative dining experiences, from concept to delivery,
for the likes of Elton John and numerous Royal Families. His eye for detail and knowledge of the hospitality industry means he is able to spearhead the creative direction of RHC from global events to restaurant and bar design in some of London's most iconic venues, ensuring guest experience is paramount.
Antoinette Bruno
Chief Commercial Officer of Upcycled Foods, Inc.
Topic: What’s Up with Upcycled Foods?
Antoinette is the Chief Commercial Officer of Upcycled Foods, Inc, a food system innovator that creates delicious, nutritious food from ingredients that would otherwise go to waste. With over two decades of experience in the food industry, Antoinette has been a driving force in advocating for a more sustainable industry by bringing together an ecosystem of tastemakers spanning the value chain at StarChefs, where she served as CEO and Editor-in-Chief.
At Upcycled Foods, Inc, Antoinette is responsible for developing and executing the company's commercial strategy, building relationships with strategic partners, and driving growth. She is thrilled to be part of a team that shares her values and passion for creating a more sustainable future for the food industry.
Chief Commercial Officer of Upcycled Foods, Inc.
Topic: What’s Up with Upcycled Foods?
Antoinette is the Chief Commercial Officer of Upcycled Foods, Inc, a food system innovator that creates delicious, nutritious food from ingredients that would otherwise go to waste. With over two decades of experience in the food industry, Antoinette has been a driving force in advocating for a more sustainable industry by bringing together an ecosystem of tastemakers spanning the value chain at StarChefs, where she served as CEO and Editor-in-Chief.
At Upcycled Foods, Inc, Antoinette is responsible for developing and executing the company's commercial strategy, building relationships with strategic partners, and driving growth. She is thrilled to be part of a team that shares her values and passion for creating a more sustainable future for the food industry.
Andrea Simon
Founder & CEO of BBG
Topic: Adapting to the Busy Lifestyle Habits of the
Average American and Modern-Day Workforce
Andrea Simon is the owner of a quick service restaurant in NYC’s Grand Central Terminal with Lady Gaga fam & the personal chef of Oprah. Partnered with LiveNation, Andrea led the national expansion and opened 26+ additional locations in a span of 1.5 years. She attended the 2019 Oscars Vanity Fair party with her restaurant as the only tangible food booth invited to the celebrity-filled event. Andrea is the Founder & CEO of BBG: a new quick service restaurant, consumer packaged goods, and catering concept in an untapped niche market that adapts to the busy lifestyle habits of the average American and modern-day workforce. Aside from restaurants, Andrea is an ADDY & Telly Award winner and has launched, branded & created products and successful campaigns from Fortune 500 to start-up companies worldwide. She has been featured on numerous TV shows on HGTV, DIY Network, FYI Network & Animal Planet for her architecture & interior design background as well.
Founder & CEO of BBG
Topic: Adapting to the Busy Lifestyle Habits of the
Average American and Modern-Day Workforce
Andrea Simon is the owner of a quick service restaurant in NYC’s Grand Central Terminal with Lady Gaga fam & the personal chef of Oprah. Partnered with LiveNation, Andrea led the national expansion and opened 26+ additional locations in a span of 1.5 years. She attended the 2019 Oscars Vanity Fair party with her restaurant as the only tangible food booth invited to the celebrity-filled event. Andrea is the Founder & CEO of BBG: a new quick service restaurant, consumer packaged goods, and catering concept in an untapped niche market that adapts to the busy lifestyle habits of the average American and modern-day workforce. Aside from restaurants, Andrea is an ADDY & Telly Award winner and has launched, branded & created products and successful campaigns from Fortune 500 to start-up companies worldwide. She has been featured on numerous TV shows on HGTV, DIY Network, FYI Network & Animal Planet for her architecture & interior design background as well.
