Some Big National Names Are Coming to the 2019 Philly Chef Conference
Tickets for the event at Drexel University Center for Food and Hospitality Management go on sale in January.
Philly Chef Conference
The Philly Chef Conference has announced the presenter lineup for its 2019 conference, taking place on Sunday, March 10th and Monday, March 11th at Drexel University’s Center for Food and Hospitality Management.
The lineup includes not only chef luminaries from restaurants around the country, but also several cookbook authors, industry advocates, and lots of food writers. If the upcoming conference is anything like the last one, there will be plenty of, er, lively discussion.
Tickets go on sale on Wednesday, January 16th at 12 p.m. on the conference website; they always sell out, so mark your calendars. That’s also when the full schedule for both Sunday’s public program and Monday’s industry-only program will be announced.
Check out the full list of presenters below.
- Karen Akunowicz, Fox & the Knife, Boston, MA
- Reem Assil, Reem’s California and Dyafa, Oakland, CA
- Mashama Bailey, The Grey, Savannah, GA
- Kristian Baumann, 108 and The Corner, Copenhagen, Denmark
- Victoria Blamey, chef
- Cristina Bowerman, Glass Hostaria, Rome, Italy
- Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC
- Marco Canora, Hearth, Zadie’s Oyster Room and Brodo, New York, NY
- Hillary Dixler Canavan, Eater National
- Tim Carman, Washington Post
- Nicholas Coleman, Grove and Vine
- Devita Davison, FoodLab Detroit, Detroit, MI
- Angela Dimayuga, The Standard, multiple locations
- Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories”
- Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak
- Osayi Endolyn, writer
- Joshua Evans, University of Oxford (formerly of the Nordic Food Lab)
- Tiffani Faison, Tiger Mama, Boston, MA
- Genevieve Gergis, Bavel and Bestia, Los Angeles, CA
- Jeff Gordinier, Esquire
- Michael Harlan Turkell, author, podcaster and photographer
- Jorge Hernandez, Minibar by Jose Andres, Washington, DC
- Arielle Johnson, MIT Media Lab
- Carlin Karr, Frasca Food and Wine, Boulder, CO
- Amanda Kludt, Eater National
- Priya Krishna, writer
- Julia Kramer, Bon Appétit
- Lior Lev Sercarz, La Boîte, New York, NY
- Malcolm Livingston, Ghetto Gastro
- Michael Lynn, Cornell University and Tipping Research
- Jamie Malone, Grand Cafe, Minneapolis, MN
- Brett Martin, GQ
- Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA
- Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY
- Harold McGee, On Food and Cooking: The science and Lore of the Kitchen
- Joshua McFadden, Six Seasons: A New Way with Vegetables
- Misti Norris, Petra & the Beast, Dallas, TX
- Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN
- Matt Orlando, Amass Restaurant, Copenhagen, Denmark
- Diego Prado, Basque Culinary Center, Donostia, Spain
- Stefen Ramirez, Tea Dealers and 29B, New York, NY
- Nikita Richardson, writer
- Jordana Rothman, Food & Wine
- Adam Sachs, writer
- Lane Selman, Oregon State University and Culinary Breeding Network
- Mike Solomonov, Zahav, Philadelphia, PA
- Kim Severson, The New York Times
- Khushbu Shah, Thrillist
- Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle
- Chris Shepherd, Underbelly Hospitality, Houston, TX
- Ben Shewry, Attica, Melbourne, Australia
- Elle Simone, SheChef Inc.
- Jeremiah Stone and Fabian von Hauske, Contra and Wildair, New York, NY
- Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table
- Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH
- Adam Vavrick, The Publican, Chicago, IL
- Lars Williams, Empirical Spirits, Copenhagen, Denmark
- Ben Wurgaft, MIT
- Marco Zappia, Martina and Colita, Minneapolis, MN
