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 list of confirmed presenters for the fifth annual conference. We will update this page as more are confirmed.

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

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

Stephanie Chenevert
Director of Global Programs at Google Food (Mountain View, CA)

Christy Consler
Founder and CEO of Sustainable Leadership Advisors (San Francisco, CA)

Paul Damico
President, North America, at Focus Brands (Atlanta, GA)

Jonathan Davis
Senior Vice President, Culinary Research at La Brea Bakery (Los Angeles, CA)

Greg Drescher
Vice President of Strategic Initiatives & Industry Leadership at The Culinary Institute of America (St. Helena, CA)

Sophie Egan
Director of Programs and Culinary Nutrition, The Culinary Institute of America (St. Helena, CA)

Victor E. Friedberg
Co-Founder and Managing Director, S2G Ventures (Chicago, IL)

Raimundo Gaby '97
Associate Professor of Business Management at The Culinary Institute of America (Hyde Park, NY)

Christopher Gardner, PhD
Professor of Medicine at Stanford University, Director of the Nutrition Studies Group and the Postdoctoral Research Fellow Training Program at Stanford Prevention Research Center (Palo Alto, CA)

Daniel Giusti '04
Chef/Owner of Brigaid (Washington, DC)

Sara Grady
Vice President of Programs, Glynwood (Cold Spring, NY)

Michael W. Hamm, PhD
C. S. Mott Professor of Sustainable Agriculture at Michigan State University (East Lansing, MI)

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

Dan Kittredge
Founder and Executive Director, Bionutrient Food Association (Brookfield, MA)

Elizabeth Kucinich
Policy Chair, Rodale Institute (Washington, DC)

Jehangir Mehta '95
Restaurateur (New York, NY)

Elizabeth Meltz
Director of Environmental Health at Batali & Bastianich Hospitality Group (New York, NY)

Bart Minor
President and CEO of the Mushroom Council (San Jose, CA)

Ted Monk
Vice President, Sustainability and Corporate Responsibility at Sodexo (San Francisco, CA)

Ellen Morrisey
Editorial Director, Special Projects Group at Martha Stewart Living Omnimedia (New York, NY)

Darryl Mosher
Assisant Professor of Culinary Arts at The Culinary Institute of America (Hyde Park, NY)

Kimbal Musk
Co-Founder of The Kitchen and The Kitchen Community (Boulder, CO)

Steven Petusevsky '77
Founder and Principal, Steven M. Petusevsky Enterprises (Plantation, FL)

Diana Simmons
Senior Director of Product and Process for Clif Bar & Company (Emeryville, CA)

Jen Stack ‘03 '03, RDN, CDE
Associate Professor of Culinary Science at The Culinary Institute of America (Hyde Park, NY)

Rafi Taherian '95, CEC
Executive Director of Yale Dining (New Haven, CT)

Merlin Vernier
Co-Founder and Culinary Director, Next Door (Boulder, CO)

Matt Wadiak ‘99 '99
Co-Founder and COO, Blue Apron (New York, NY)

Russell Walker, PhD
Associate Director of the Zell Center for Risk Research, Clinical Associate Professor of Managerial Economics and Decision Sciences at the Kellogg School of Management at Northwestern University (Highland, IL)

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)

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

Joe Yonan
Food and Travel Editor, Washington Post (Washington, DC)