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 presenters from the 2017 conference. Check back soon for information about 2018 presenters!

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

Michiel Bakker
Director, Global Food Services, Google, Inc. (Mountain View, CA)

Brad Barnes '87, CMC, CCA, AAC
Director of CIA Consulting and Industry Programs, The Culinary Institute of America (Hyde Park, NY)

Marc Blazer
Owner of Restaurant Noma and Managing Partner of Overture Investment Partners

Ed Brown '83
Chef/Innovator and Senior Vice President at Restaurant Associates at Restaurant Associates (New York, NY)

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)

Tony Cochones
Vice President of Culinary Operations at Glory Days Grill (Washington, DC)

Dan Coudreaut '95
Executive Chef and Vice President of Culinary Innovation, McDonald's (Oak Brook, IL)

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

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

Bill Dewey
Director of Public Affairs at Taylor Shellfish Farms (Bow, WA)

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)

Mark Erickson '77, CMC
Provost of The Culinary Institute of America (Hyde Park, NY)

Ramon Estruch, MD, PhD
Associate Professor at the University of Barcelona (Barcelona, Spain)

Jessica Fanzo, PhD
Bloomberg Distinguished Associate Professor of Ethics and Global Food and Agriculture at Johns Hopkins Berman Institute of Bioethics (Baltimore, MD)

Jonathan Farnell
CEO, EAT Foundation (Oslo, Norway)

John Fraser
Chef and Owner, Dovetail, Narcissa, and Nix (New York, NY)

Victor E. Friedberg
Co-Founder of S2G Ventures, Founder and Chairman of FoodShot—MoonShots for Better Food, and Executive Chairman of Lavva

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)

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

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

Line Gordon, PhD
Deputy Director, Stockholm Resilience Centre (Stockholm, Sweden)

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)

Andrea Illy
Chairman and CEO of illycaffè (Trieste, Italy)

Amber Johnson
Manager of Market Promotions for (Saskatoon, Saskatchewan)

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

Brent Kim, MHS
Program Officer, Food Production and Public Health at the Johns Hopkins Center for a Livable Future (Baltimore, MD)

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

Dan Kluger
Chef/Owner of Loring Place (New York, NY)

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

Corby Kummer
Senior Editor, The Atlantic (Jamaica Plain, MA)

Jon Luther
Retired CEO and Board Chairman, Dunkin' Brands, and Chairman, Board of Trustees, The Culinary Institute of America

Anne E. McBride, PhD
Adjunct Professor in Food Studies, New York University (North Plainfield, NJ)

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)

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

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)

Erik Norell
Investment Associate at Armonia LLC (Greenwich, CT)

Carolyn O’Neil, MS, RD
Cookbook Author and Columnist at the Atlanta Journal-Constitution (Atlanta, GA)

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

Becky Ramsing
Senior Program Officer, Johns Hopkins Bloomberg School of Public Health Center for a Livable Future (Baltimore, MD)

Eric Rimm, ScD
Professor of Epidemiology and Nutrition at Harvard T. H. Chan School of Public Health and Harvard Medical School; Director of the Program in Cardiovascular Epidemiology (Boston, MA)

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

Mary Stebbins
Director of Operations, Mark's Feed Store BBQ (Louisville, KY)

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

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

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

Russell Walker, PhD
Clinical Professor of Managerial Economics and Decision Sciencesat the Kellogg School of Management at Northwestern University (Evanston, 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
Chairman of the Menus of Change Scientific and Technical Advisory Council, Professor of Epidemiology and Nutrition and former Chairman of the Department of Nutrition at Harvard T. H. Chan School of Public Health, Professor of Medicine at Harvard Medical School, and former Chair of Menus of Change Scientific and Technical Advisory Council, (Boston, MA)

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