Conference Speakers Full Bios

Elaine Wynn

  • Elaine Wynn is a prominent philanthropist, business leader, and arts advocate known as the "Queen of Las Vegas" for her transformative impact on the hospitality and entertainment industries. As the co-founder of Wynn Resorts and former director of MGM Resorts International, Wynn played a pivotal role in shaping Las Vegas into a global luxury destination.

    Beyond her business success, Wynn is deeply committed to education, the arts, and social equity. She serves as the chair of the board of the Los Angeles County Museum of Art (LACMA) and has championed initiatives like the Nevada Education Foundation to improve public education. Known for her leadership, vision, and dedication to community impact, Wynn continues to inspire as a trailblazer in business and philanthropy.

Elizabeth Blau

  • Elizabeth Blau is a trailblazing restaurateur, entrepreneur, and hospitality industry leader, renowned for her innovative approach to restaurant development and operations. As the founder of Blau & Associates, a leading hospitality consulting firm, Blau has played a pivotal role in transforming the dining landscape, bringing world-class concepts and culinary experiences to life. Her expertise spans every aspect of the restaurant business, from conceptualization and design to management and marketing, positioning her as one of the most influential figures in the hospitality industry.

    Blau’s career began in New York City, where she worked with some of the most prominent figures in the restaurant world, including the legendary chef Wolfgang Puck. Her entrepreneurial journey took off when she moved to Las Vegas, where she became a key figure in the development of high-end restaurant concepts, working with major hotels and casinos to create award-winning dining experiences. As the co-founder of Honey Salt, a beloved restaurant concept with locations in Las Vegas, Blau’s work reflects her commitment to seasonal ingredients, community-building, and delivering exceptional dining experiences.

    Throughout her career, Blau has been a passionate advocate for women in hospitality, championing gender equity and empowering the next generation of female leaders in the industry. Her leadership and mentorship have inspired many to pursue careers in the restaurant business, and she continues to be a vocal supporter of initiatives that promote diversity and inclusion. In addition to her work as a restaurateur and consultant, Blau is actively involved in charitable endeavors, supporting causes related to women’s health, education, and community development.

    Blau’s work has earned her numerous accolades, including recognition from the James Beard Foundation and numerous culinary publications. A sought-after speaker and thought leader, she regularly contributes to industry discussions on the future of dining, hospitality innovation, and entrepreneurship. Her impact on the restaurant industry has left an indelible mark, making her a respected and admired figure in the world of food, business, and beyond.

    Elizabeth Blau continues to push boundaries, reinventing the hospitality experience and inspiring others to build their own successful businesses. Her legacy is one of vision, leadership, and dedication to creating exceptional dining experiences that elevate both the food and the communities they serve.

Tiffany Derry

  • Beaumont, Texas native Tiffany Derry is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts, the Texas - based purpose - driven hospitality group behind Roots Chicken Shak, Roots Southern Table, and ‘Shef Tiffany spice and apparel line. Denied from her first cooking job at the age of 15 because of her race and gender, Tiffany has risen her way through the culinary ranks to run her own restaurant concepts, appear as a contestant and judge on Top Chef and Top Chef Junior and as a regular advisor on Bar Rescue, and cook for President Obama at the White House. A fierce advocate for sustainable and nutritious food policies as well as gender and racial equity, Tiffany serves as a member of Les Dames d’Escoffier , a spokesperson for the James Beard Foundation’s sustainability efforts, and sits on the Board of Directors for Food Policy Action.

Lorena Garcia

  • Lorena Garcia is an acclaimed Venezuelan-born chef, restaurateur, television personality, and author, widely recognized for her vibrant and innovative approach to Latin cuisine. With a passion for honoring her heritage while infusing modern culinary techniques, Garcia has become one of the most influential Latina chefs in the industry. She is the founder of Chica, a successful restaurant concept with locations in Las Vegas and Miami, where her bold flavors and contemporary takes on traditional Latin dishes are celebrated.

    Garcia’s career spans multiple culinary arenas, including television, where she has made memorable appearances on shows like Top Chef Masters, America’s Next Great Restaurant, and The Talk. As a passionate advocate for healthy eating, Garcia uses her platform to promote nutrition education and accessibility to wholesome food, particularly for underserved communities. She has also authored several cookbooks and launched her own line of cookware, sharing her culinary expertise with a broader audience.

    Beyond her restaurants and television appearances, Garcia is committed to social causes, particularly those focused on childhood obesity, hunger, and empowering women in the culinary field. She actively works with various organizations to promote wellness and education in communities, making her a beloved figure not only for her culinary skills but also for her philanthropy.

    Garcia’s dynamic career continues to inspire and influence aspiring chefs and food lovers around the world, making her a trailblazer in the modern culinary world.

Nicole Gajadhar

  • Nicole Gajadhar is a talented chef and entrepreneur, known for her work with Golden Age Hospitality, where she serves as the Executive Chef and Co-Owner. Nicole has made a name for herself in the culinary world by seamlessly blending traditional Caribbean flavors with contemporary culinary techniques. Her work at Golden Age Hospitality has earned her recognition as a dynamic force in New York’s food scene, and she continues to push boundaries with her innovative approach to cuisine.

    Originally from Trinidad, Nicole’s passion for cooking was cultivated at an early age by the rich culinary traditions of her homeland. She moved to the United States to pursue a culinary education at the Culinary Institute of America, where she refined her skills and gained exposure to a variety of culinary styles and techniques. This experience paved the way for her career as she began to develop her unique culinary identity.

    As Executive Chef of Golden Age Hospitality, Nicole oversees a diverse portfolio of restaurants and food concepts, including Ase Restaurant, where she brings her Caribbean roots to life through inventive dishes that showcase vibrant, bold flavors and high-quality ingredients. Her menu embraces the spirit of the Caribbean while incorporating modern techniques, creating an elevated and exciting dining experience.

Lena Ciardullo

  • Lena Ciardullo is the Executive Chef at Union Square Café, one of New York’s most iconic and beloved restaurants. Known for her innovative approach to modern American cuisine, Lena has played a significant role in maintaining and elevating the restaurant’s reputation for exceptional food and hospitality.

    As Executive Chef, Lena leads a talented culinary team, overseeing the creation of a menu that highlights the best local and seasonal ingredients. Her commitment to sustainability and community sourcing aligns perfectly with Union Square Café’s ethos of supporting local farms and purveyors, and she continues the restaurant’s tradition of crafting dishes that celebrate fresh, vibrant flavors.

    Lena’s journey to becoming Executive Chef at Union Square Café began after she graduated from the Culinary Institute of America. With years of experience working in various prestigious kitchens, Lena joined the team at Union Square Café, where she quickly made a name for herself with her ability to create both innovative and approachable dishes. Her leadership style is centered around mentoring and fostering creativity within her team while ensuring that every dish that leaves the kitchen is of the highest standard.

    Under Lena's guidance, Union Square Café continues to embody the restaurant's commitment to excellence. Her culinary expertise and dedication to quality ensure that each guest experience is exceptional, from the carefully curated menu to the welcoming ambiance of the restaurant. Lena remains a key figure in New York’s dynamic dining scene, and her contributions to Union Square Café solidify her place as an influential leader in the industry.

Jason Hammel

  • Jason Hammel is a highly respected chef and restaurateur known for his commitment to seasonal, locally-sourced ingredients and a distinctive approach to modern American cuisine. With a career that spans nearly two decades, Hammel has built a reputation for creating dishes that are rooted in the principles of sustainability and simplicity while elevating the flavors of fresh, high-quality ingredients.

    Hammel’s culinary journey began in Chicago, where he was born and raised. His interest in food was sparked at an early age, and after working in various kitchens throughout his youth, he decided to pursue a career in the culinary arts. He attended the esteemed Culinary Institute of America in New York and, after graduation, went on to work in some of the country’s most renowned kitchens. His formative experiences included time at the highly acclaimed Per Se in New York City, where he honed his skills and developed a deep understanding of technique and fine dining.

    In 2000, Hammel opened Lula Café in the Logan Square neighborhood of Chicago. The café quickly became a beloved staple of the city’s food scene, renowned for its commitment to locally sourced, organic ingredients and its farm-to-table philosophy. Known for its seasonal menu that celebrates the best of fresh produce, Lula Café has been a pioneer in Chicago’s sustainable dining movement. The café’s approach to simple, flavorful dishes made it an instant favorite among food enthusiasts, and its success laid the groundwork for Hammel’s future endeavors.

    After the success of Lula Café, Hammel expanded his restaurant portfolio, opening The Publican in 2009, a concept that focused on communal dining, locally sourced meats, and an innovative approach to classic American dishes. The Publican quickly gained critical acclaim and established Hammel as one of Chicago’s leading culinary figures. He later expanded his restaurant group to include Avec, another of his celebrated establishments that offers Mediterranean-inspired cuisine with an emphasis on fresh, seasonal ingredients.

    Beyond the kitchen, Hammel is deeply committed to the values of sustainability, food justice, and community engagement. His commitment to local sourcing and working closely with farmers and artisans has allowed him to support small-scale producers and contribute to the growth of Chicago’s local food economy. He is also an advocate for responsible sourcing, sustainable practices, and minimizing food waste, often working with his team to ensure that nothing goes to waste in the kitchen.

    Hammel’s influence extends into the culinary community as a mentor and role model. He has been a guest chef at numerous food festivals, taught culinary classes, and spoken about the importance of sustainability in the restaurant industry. He is also a passionate advocate for mental health in the culinary profession, promoting open discussions around stress, burnout, and the mental well-being of chefs and restaurant workers.

Esther Choi

  • Esther Choi is an innovative chef, restaurateur, and entrepreneur who has made a significant impact on the culinary world with her bold, contemporary approach to Korean cuisine. Known for her vibrant flavors and dynamic culinary techniques, Choi has gained recognition as one of the most influential voices in the culinary scene, blending her cultural heritage with modern culinary trends to create unforgettable dining experiences.

    A graduate of the prestigious Institute of Culinary Education in New York, Choi's early career took off quickly. After honing her skills at renowned restaurants, she opened Mokbar, a popular ramen and Korean BBQ-inspired concept in Brooklyn, which has become a cornerstone of the city's culinary scene. Her cooking reflects her deep connection to her Korean roots, while also embracing global influences that make her dishes unique and innovative. Mokbar’s success led to her expanding the brand with additional locations and continuing to influence the development of Korean food culture in the United States.

    Choi’s culinary talents have earned her numerous accolades and recognition, including a spot as one of Food & Wine's "Best New Chefs." She has also appeared on the Food Network's Chopped and Beat Bobby Flay, where her creative and fearless approach to food stood out. Additionally, Choi is passionate about breaking barriers in the traditionally male-dominated restaurant industry. She uses her platform to mentor and encourage women in the culinary field, aiming to inspire a new generation of chefs to embrace their creativity and pursue their culinary dreams.

    Beyond her role as a chef and restaurateur, Choi is also an advocate for elevating Korean cuisine and culture in the broader food world. She has been an active participant in numerous food festivals and events, where she promotes the richness of Korean flavors while collaborating with other chefs and industry leaders to push the boundaries of what is possible in the kitchen.

    Choi's influence extends beyond her cooking, as she is deeply involved in creating a more inclusive, equitable food industry. She advocates for diversity and representation and actively supports organizations focused on empowering women and minority chefs.

Hollis Silverman

  • Hollis Wells Silverman is the Founder and CEO of Eastern Point Collective, a Washington, D.C.-based restaurant group that includes acclaimed establishments such as The Duck & The Peach, La Collina, and The Wells. With a career spanning over two decades in the hospitality industry, Hollis has been instrumental in shaping the dining landscape of the nation's capital.

    Before establishing Eastern Point Collective, Hollis served as Chief Operating Officer at ThinkFoodGroup, where she played a pivotal role in expanding José Andrés's restaurant empire. Her leadership and vision have earned her recognition as a James Beard Award semifinalist for Outstanding Restaurateur in 2024.

    A graduate of Cornell University, Hollis is committed to fostering a supportive and inclusive work environment. She advocates for equitable pay and growth opportunities, particularly for women and caregivers in the industry. Under her guidance, Eastern Point Collective has implemented policies such as paid maternity and paternity leave, reflecting her dedication to creating a better life for team members, community members, and guests.

Angie Mar

  • Angie Mar is an acclaimed chef and restaurateur, known for her innovative approach to modern cuisine with a specialization in meats. As the owner and Executive Chef of Beatrice Inn, a celebrated New York City restaurant, she has gained recognition for her exceptional culinary talent, especially in her mastery of dry-aged meats and bold, flavorful dishes that push the boundaries of traditional cooking.

    Born and raised in Seattle, Angie’s passion for food began at an early age, leading her to study at the Culinary Institute of America. She worked in prestigious kitchens across New York, including The Spotted Pig, where she honed her skills and refined her culinary style. In 2016, Angie took the helm of the historic Beatrice Inn, transforming it into a must-visit dining destination known for its exceptional approach to meat and innovative menu.

    At Beatrice Inn, Angie specializes in dry-aging meats, with a focus on high-quality cuts of beef, lamb, and pork, creating dishes that showcase the full depth and richness of these proteins. Her expertise in butchery and dedication to using the finest ingredients has solidified her as one of the top chefs working with meat in the country.

    Angie is also a strong advocate for women in the culinary industry, mentoring young women and working to create a more inclusive environment within the kitchen. She is committed to sustainable sourcing, working with local and ethical producers to ensure that the ingredients at Beatrice Inn are of the highest quality.

Opal Poullard

  • Chef Opal Poullard, a two-time Food Network ‘Chopped’ Champion is a Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation. Chef Opal also carries a Professional Chef 1 certification through the Culinary Institute of America and Level 2 Award in Wines through the Wine and Spirit Education Trust in addition to her Bachelor of Arts degree in Hospitality Management.

    Her broad knowledge of Culinary comes from her passion to learn from various cultures when traveling around the world including Italy, Spain, England & France. While serving overseas for 7 years in Asia living in both Okinawa, Japan and South Korea, she spent her free time learning more about the food and culture in those locations.

    After many years abroad and multiple deployments, she served as an Enlisted Aide to various high profile Generals leading to her selection as an Advanced Culinary Instructor at Fort Gregg-Adams. While there she trained over 300 Military Chefs that work for General Officers, The Pentagon and White House.

    Her prestigious accolades led to her selection by the First Lady of the United States of America, Dr. Jill Biden to be a Guest Chef at the White House in 2023.

    As of most recent, Chef Opal has been selected as one of the top 12 Chefs in America set to compete at the Inaugural U.S. Culinary Open in February 2025.

    Chef Opal currently serves as the Vice President of the American Culinary Federation Old Dominion Chapter, as well as an Evaluator, certifying Chefs across America.

    Post retirement after 20 years in the US Air Force, Chef Opal owns a culinary consulting business, Chef Opal LLC.

Cat Cora

  • Cat Cora is a pioneering chef, author, and television personality, renowned for her groundbreaking achievements in the culinary world. As the first female Iron Chef on Iron Chef America, Cora shattered gender barriers and established herself as one of the most prominent and respected figures in the global food industry. With her innovative approach to Mediterranean cuisine, Cora has built a career that spans the realms of television, restaurant ownership, and philanthropy.

    Born and raised in Jackson, Mississippi, Cora’s love for cooking was influenced by her Southern roots, combined with the rich Mediterranean flavors she discovered during her time studying and working abroad. She honed her culinary skills at the Culinary Institute of America and went on to work at various prestigious restaurants. Her talent and unique perspective caught the attention of the television world, and Cora quickly became a fan favorite on cooking shows like Iron Chef America, The Next Iron Chef, and Cat Cora's Kitchen. Her appearances on the Food Network and other media outlets have made her a household name.

    Cora’s restaurant empire includes several successful establishments, with her flagship Cat Cora's Kitchen located in multiple cities, including at the San Francisco International Airport and at the Port of New Orleans. These restaurants reflect Cora’s culinary philosophy: a celebration of fresh, healthy, and sustainable Mediterranean cuisine that is both approachable and innovative. Her cooking emphasizes fresh, high-quality ingredients, balanced flavors, and simple yet bold combinations that draw on her deep understanding of both Southern and Mediterranean food traditions.

    In addition to her culinary achievements, Cora is deeply committed to advocacy and philanthropy. She is passionate about advocating for LGBTQ rights and promoting inclusivity in the culinary industry. She has been an outspoken champion for issues such as food security, nutrition, and diversity, and has worked tirelessly to inspire and support aspiring female chefs. Cora is also passionate about children’s health and nutrition, serving as a board member of several organizations that focus on fighting childhood obesity and promoting healthy eating habits.

    Cora has authored multiple cookbooks, sharing her culinary expertise and personal stories with her fans and followers. Her books reflect her love for simple, healthy, and delicious food, while also emphasizing the importance of bringing people together around the dinner table.