The 2019 Philly Chef Conference will be held March 10-11, 2019

Participants are Subject to Change

Karen Akunowicz: Chef/Owner Fox & the Knife; James Beard Award Winner, Best Chef Northeast; Author, Myers+Chang at Home

Reem Assil, owner of Reem’s California and Dyafa Restaurant in Oakland

Mashama Bailey, Chef at The Grey (Savannah), 2018 James Beard winner Best Chef Southwest

Kristian Baumann, Chef & co-owner of restaurant 108 and The Corner (Copenhagen)

Victoria Blamey, chef

Katie Button, Executive Chef/Owner, Katie Button Restaurants: Cúrate, Nightbell and Button & Co. Bagels

Marco Canora, chef/founder of Hearth restaurant, Zadies oyster room, and Brodo Broth co.

Hillary Dixler Canavan, Restaurant Editor at Eater

Tim Carman, food reporter for The Washington Post

Nicholas Coleman, international olive oil expert, educator, speaker and co-founder of Grove and Vine

Devita Davison, Executive Director of FoodLab Detroit

Angela Dimayuga, Creative Director of Food and Culture for The Standard

Lisa Marie Donovan, chef/author

Charlotte Druckman, author

Osayi Endolyn: James Beard Award winning writer and editor, member of Equity at the Table

Joshua Evans, University of Oxford, formerly of the Nordic Food Lab

Tiffani Faison, chef/restaurateur

Genevieve Gergis: co-owner and pastry chef of Bavel and Bestia (Los Angeles)

Jeff Gordinier, journalist (Esquire)

Michael Harlan Turkell, author Acid Trip: Travels in the World of Vinegar

Jorge Hernandez, head chef of Minibar by Jose Andres

Arielle Johnson, MIT Media Lab

Carlin Karr, Frasca Food and Wine, wine director

Amanda Kludt, Editor In Chief of Eater

Priya Krishna, food writer (The New York Times, Bon Appétit, and The New Yorker)

Julia Kramer, journalist (Bon Appetit)

Edward Lee: chef and restauranteur, author of Buttermilk Graffiti

Lior Lev Sercarz, spice specialist, La Boite

Hunter Lewis, Food & Wine Magazine, Editor-in-Chief

Malcolm Livingston II, Ghetto Gastro

Michael Lynn, Cornell University

Jamie Malone, Chef at Grand Café (Minneapolis)

Brett Martin, journalist (GQ)

Ignacio Mattos, chef/owner of Estela, Altro Paradiso, Flora Bar

Harold McGee, food scientist and author of On Food and Cooking

Joshua McFadden, chef/author (Six Seasons: A New Way with Vegetables)

Misti Norris, Petra and the Beast (Dallas)

Christina Nguyen, Chef/Owner of Hai Hai & Hola Arepa (Minneapolis)

Matt Orlando, Chef/Owner Amass Restaurant (Copenhagen)

Natasha Pickowicz, pastry chef of Estela, Altro Paradiso, Flora Bar

Diego Prado, BCulinaryLAB Coordinator, Basque Culinary Center

Stefen Ramirez, Tea Dealers (NYC)

Nikita Richardson, journalist (New York Magazine’s Grub Street)

Missy Robbins: chef/owner of Misi and Lilia

Jordana Rothman, Food and Wine Magazine

Adam Sachs, journalist

Lane Selman, Oregon State University, Founder/Director of the Culinary Breeding Network

Kim Severson, journalist for The New York Times

Khushbu Shah, Senior Food Editor for Thrillist

Nik Sharma, author of Season: Big Flavors, Beautiful Food and food writer for San Francisco Chronicle

Chris Shepherd, James Beard Award winning chef of Underbelly Hospitality (Houston)

Ben Shewry, chef/owner Attica (Melbourne)

Elle Simone, SheChef Inc.

Jeremiah Stone and Fabian von Hauske: chef/owners of Contra and Wildair

Julia Turshen: Author of Now & Again and Feed the Resistance, founder of Equity at the Table

Jeremy Umansky, Larder (Cleveland)

Adam Vavrick, Publican, beverage director

Lars Williams, Empirical Spirits (Copenhagen)

Ben Wurgraft, MIT                

Marco Zappia, beverage specialist for Martina and Colita (Minneapolis)