Menus of Change Presenters

Many of the nation’s top chefs and restaurant operators, nutrition researchers, sustainable business entrepreneurs, policy makers, and environmental experts have presented at Menus of Change since the first conference in 2013.

Please see below for the presenters confirmed thus far for the 2018 conference. More are joining the program every week, so stay tuned!

Shannon Allen
Creator of grown (Miami, FL)

Peter Angelis
Assistant Vice Chancellor of UCLA Housing & Hospitality Services (Los Angeles, CA)

Selassie Atadika, MIA
Chef at Midunu (Accra, Ghana)

Allison Aubrey
Food and Health Correspondent, NPR (Washington, DC)

Michiel Bakker
Director, Global Programs for Real Estate & Workplace Services, Google (Los Gatos, CA)

Shelley Balanko, PhD
Senior Vice President of Business Development, The Hartman Group (Bellevue, WA)

Denise Bauer, PhD
Dean of Liberal Arts and Food Studies, The Culinary Institute of America (Hyde Park, NY)

Bill Billenstein '10
Senior Director of Culinary and Nutrition Strategy, Guckenheimer (San Francisco, CA)

Norbert Bomm
Corporate Executive Chef, Morrison Healthcare (Chicago, IL)

Deanne Brandstetter, MBA, RDN
Vice President of Nutrition and Wellness for Envision Group, Compass Group, North America (Rye Brook, NY)

Edward G. Brown '83
President, Restaurant Services, Restaurant Associates (New York, NY)

Sara Burnett
Director of Wellness and Food Policy, Panera Bread (St. Louis, MO)

Kathy Cacciola, MA
Vice President, Enterprise Sustainability, Aramark (Philadelphia, PA)

Chandon Clenard
Culinary Director for Guckenheimer at Google (Scottsdale, AZ)

Stacia Clinton, RD
National Program Director for U.S. and Canada--Healthy Food in Health Care Program at Health Care Without Harm (Portsmouth, NH)

Fabrice DeClerck, PhD
Science Director, EAT Foundation (Montpellier, France)

Greg Drescher
Vice President of Strategic Initiatives and Industry Leadership at The Culinary Institute of America (Sacramento, CA)

Sophie Egan, MPH
Director of Health and Sustainability Leadership & Editorial Director for Strategic Initiatives at The Culinary Institute of America (San Francisco, CA)

Chris Foltz
Director of Operations, Heinen's Fine Foods (Cleveland, OH)

Mark Freeman
Senior Manager of Global Dining, Microsoft (Seattle, WA)

Einav Gefen
Executive Corporate Chef, Unilever Food Solutions (Englewood Cliffs, NJ)

Danielle Gould
Founder of Food+Tech Connect (Brooklyn, NY)

Annette Graham '88, PhD
Dean of the School of Business Administration at The Culinary Institute of America (Hyde Park, NY)

Amy Greenberg ’80
Senior Vice President of Executive Services, Citigroup (New York, NY)

Jean-Xavier Guinard, PhD
Professor of Sensory Science at UC Davis (Davis, CA)

Frank Hu, MD, PhD
Chair of the Department of Nutrition and Fredrick J. Stare Professor of Nutrition and Epidemiology at Harvard T. H. Chan School of Public Health, Co-Director of the Program in Obesity Epidemiology and Prevention, and Professor of Medicine at Harvard Medical School and Brigham and Women’s Hospital (Boston, MA)

Andrea Illy
Chairman, illycaffè (Trieste, Italy)

Fred Iutzi
President, The Land Institute (Salina, KS)

Julia Jordan
Director of Sustainability, Compass Group (Austin, TX)

Anupama Joshi
Executive Director and Co-Founder of the National Farm to School Network (Chicago, IL)

Michael Kaufman, JD
Chair, Menus of Change Business Leadership Council; Partner, Astor Group; and Visiting Lecturer, Harvard Business School (Chappaqua, NY)

Brian Kaywork '02
Lecturing Instructor of American Bounty Restaurant, The Culinary Institute of America (Hyde Park, NY)

Ian Keith '97
Chef Manager at Rutgers Dining Services (New Brunswick, NJ)

Donna Lee
Founder and CEO, Brown Bag Seafood Co. (Chicago, IL)

Jack Li
Builder at Datassential (Chicago, IL)

Xu Lin, MD, PhD
Professor at the Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences (Shanghai, China)

Jenn Louis
Chef/Owner, Ray (Portland, OR)

Donna S. Martin, EdS, RDN
Director of the Burke County, GA School Nutrition Program & President of the Academy of Nutrition and Dietetics (Augusta, GA)

Bruce Mattel '80, CHE
Associate Dean of Food Production, The Culinary Institute of America (Hyde Park, NY)

Tammy McElroy
Senior Director of Sustainability, Sysco (Houston, TX)

Molly McGrath '08
Chef and Culinary Director, Roti Modern Mediterranean (Chicago, IL)

Jehangir Mehta '95
Restaurateur (New York, NY)

Marie Molde, MBA, RD
Account Executive for Client Solutions at Datassential (Chicago, IL)

Eric Montell '89
Executive Director of Residential & Dining Enterprises, Stanford Dining (Palo Alto, CA)

Anthony Myint
Co-Founder of The Perennial, Mission Chinese Food, Commonwealth, and Zero Foodprint (San Francisco, CA)

Anahad O’Connor
Author and Staff Reporter for The New York Times (San Francisco, CA)

Katherine Polenz '73
Professor of Culinary Arts, The Culinary Institute of America (Hyde Park, NY)

Peggy Policastro, RDN, PhD
Director of Behavioral Nutrition, New Jersey Institute for Food, Nutrition, and Health, Rutgers University/Director of Nutrition, Rutgers Dining Services (New Brunswick, NJ)

Jessie Price
Editor-in-Chief of EatingWell (Shelburne, VT)

Allison Rabschnuk
Director of Corporate Engagement, Good Food Institute (Boston, MA)

Michael Ruhlman
Author (Providence, RI)

Rafi Taherian '95
Associate Vice President, Yale Hospitality (New Haven, CT)

Maureen Timmons '92, EdD
Director of Dining Services, Northeastern University (Boston, MA)

Bryan Tobias
Assistant Professor of Culinary Arts--Restaurant Education and High-Volume Production, The Culinary Institute of America (Hyde Park, NY)

Scott Uehlein '85
Vice President of Product Innovation and Development, Sonic Drive-In (Oklahoma City, OK)

Daniel Vennard
Director, Better Buying Lab, World Resources Institute (London, UK)

Brendan Walsh '80, CHE
Dean of Culinary Arts, The Culinary Institute of America (Hyde Park, NY)

Arlin Wasserman
Chair of the Menus of Change Sustainable Business Leadership Council, Principal and Founder of Changing Tastes (Lenox, MA)

Bertrand Weber
Director of Culinary and Nutrition Services for Minneapolis County Public Schools (Minneapolis, MN)

Walter Willett, MD, DrPH
Chair, Menus of Change Scientific and Technical Advisory Council; Professor of Epidemiology and Nutrition; Former Chairman, Department of Nutrition, Harvard T. H. Chan School of Public Health; and Professor of Medicine, Harvard Medical School (Boston, MA)

Rosie Willis
Director of Food Development and Quality Assurance at Pret a Manger (New York, NY)