Alan Phillips

Alan Philips, REEF’s Chief Creative Officer, is a creative executive, entrepreneur, writer, &amp; speaker specializing in guiding &amp; inspiring individuals and organizations on the path to discovering their purpose &amp; unlocking their creative potential. Alan has over two decades of experience in hospitality, food &amp; beverage, real estate, and entrepreneurship, working with some of the world’s most recognized organizations, people, and brands. Alan’s career began with a culinary stage with chef Wolfgang Puck at the original Spago restaurant on Sunset Boulevard. Later, he maintained positions with Myriad Restaurant Group &amp; Strategic Group. From there he launched a hospitality consulting firm, Sky Group, developing hospitality projects nationally &amp; internationally and brought the first “pop up” restaurants to New York, going on to execute more than a dozen such ventures and helping ignite the trend. Alan has also led concepting, marketing, &amp; development of boutique hotels with Morgans Hotel Group, served as Senior Vice President of Brand Experience with The We Company (formerly WeWork), and led marketing, digital and innovation as Chief Marketing Officer at Turnberry. Most recently Alan managed the development of brand and product for Mint House, a technology enabled short-term rental start-up developing the first purpose built hotel for business travelers.

Alan Philips, REEF’s Chief Creative Officer, is a creative executive, entrepreneur, writer, &amp; speaker specializing in guiding &amp; inspiring individuals and organizations on the path to discovering their purpose &amp; unlocking their creative potential. Alan has over two decades of experience in hospitality, food &amp; beverage, real estate, and entrepreneurship, working with some of the world’s most recognized organizations, people, and brands. Alan’s career began with a culinary stage with chef Wolfgang Puck at the original Spago restaurant on Sunset Boulevard. Later, he maintained positions with Myriad Restaurant Group &amp; Strategic Group. From there he launched a hospitality consulting firm, Sky Group, developing hospitality projects nationally &amp; internationally and brought the first “pop up” restaurants to New York, going on to execute more than a dozen such ventures and helping ignite the trend. Alan has also led concepting, marketing, &amp; development of boutique hotels with Morgans Hotel Group, served as Senior Vice President of Brand Experience with The We Company (formerly WeWork), and led marketing, digital and innovation as Chief Marketing Officer at Turnberry. Most recently Alan managed the development of brand and product for Mint House, a technology enabled short-term rental start-up developing the first purpose built hotel for business travelers.

Steve Herz

Steve Herz is President of The Montag Group, a sports and entertainment talent and marketing consultancy. He is also a career advisor to CEOs, lawyers, entrepreneurs, and young professionals. Prior to joining TMG, Steve was the President and Founding Partner of IF Management, an industry leader whose broadcasting division became one of the largest in the space, representing over 200 television and radio personalities. The agency represents some of the biggest names in sports and news media, including NBC Sports Mike Tirico, ESPN’s Scott Van Pelt and Dan Shulman and CNN Chief International Correspondent Clarissa Ward.  Herz received his bachelor’s degree in political science from the University of Michigan and his J.D. from Vanderbilt University Law School. Herz is involved with several charities, including serving on the local leadership council at Birthright Israel. He has also been a volunteer tutor at the Horizon High School at Rikers Island Prison in NYC and the Harlem Academy Charter School. Steve is married with two children and lives on the Upper West Side of New York City.

Steve Herz is President of The Montag Group, a sports and entertainment talent and marketing consultancy. He is also a career advisor to CEOs, lawyers, entrepreneurs, and young professionals. Prior to joining TMG, Steve was the President and Founding Partner of IF Management, an industry leader whose broadcasting division became one of the largest in the space, representing over 200 television and radio personalities. The agency represents some of the biggest names in sports and news media, including NBC Sports Mike Tirico, ESPN’s Scott Van Pelt and Dan Shulman and CNN Chief International Correspondent Clarissa Ward.  Herz received his bachelor’s degree in political science from the University of Michigan and his J.D. from Vanderbilt University Law School. Herz is involved with several charities, including serving on the local leadership council at Birthright Israel. He has also been a volunteer tutor at the Horizon High School at Rikers Island Prison in NYC and the Harlem Academy Charter School. Steve is married with two children and lives on the Upper West Side of New York City.

Will Steinberg

Will Steinberg is the Co-President and Co-Founder of Zinc Agency. Zinc is an agency focused on curating creative, one-of-a-kind experiences both virtually and in-person that leverage the power of talent in sports, music, fashion, the culinary world, theater, and any of life’s other passions. Prior to starting Zinc Agency, Will was a Co-founder of Goviva which was acquired by Creative Artists Agency and later became CAA / EBG Premium Experience. When not quarantining in the Catskills, Will resides on the Upper West Side of Manhattan with his wife, baby girl Teddi and puppy Griffy.

Will Steinberg is the Co-President and Co-Founder of Zinc Agency. Zinc is an agency focused on curating creative, one-of-a-kind experiences both virtually and in-person that leverage the power of talent in sports, music, fashion, the culinary world, theater, and any of life’s other passions. Prior to starting Zinc Agency, Will was a Co-founder of Goviva which was acquired by Creative Artists Agency and later became CAA / EBG Premium Experience. When not quarantining in the Catskills, Will resides on the Upper West Side of Manhattan with his wife, baby girl Teddi and puppy Griffy.

Nick Mangold

Nick Mangold is a former American football center. He played college football at Ohio State, and was drafted by the New York Jets in the first round of the 2006 NFL Draft. Mangold was a seven-time Pro Bowl selection with the Jets and a three-time All-Pro selection, and was considered to be among the best at his position. Off the field he supports a number of local and national charitable organizations including “Answer The Call” which supports the families of fallen New York Police, Fire &amp; Transit Workers; Little St. Nick Foundation and Wounded Warrior Project. He is the Jets spokesperson for the Taste of the NFL to help raise money to fight hunger in the metropolitan area. A self-proclaimed "foodie," Mangold is also the founder of 74 BBQ sauces.

Nick Mangold is a former American football center. He played college football at Ohio State, and was drafted by the New York Jets in the first round of the 2006 NFL Draft. Mangold was a seven-time Pro Bowl selection with the Jets and a three-time All-Pro selection, and was considered to be among the best at his position. Off the field he supports a number of local and national charitable organizations including “Answer The Call” which supports the families of fallen New York Police, Fire &amp; Transit Workers; Little St. Nick Foundation and Wounded Warrior Project. He is the Jets spokesperson for the Taste of the NFL to help raise money to fight hunger in the metropolitan area. A self-proclaimed "foodie," Mangold is also the founder of 74 BBQ sauces.

Naomi Leslie

Tracie Franklin

With everyone spending more time at home these days, we know many of you have been perfecting your cocktail (or just plain boozing) skills. So today we have an extra special spirituous episode featuring two ladies of whiskey - Naomi Leslie, East Coast Brand Ambassador for Balvenie, and Tracie Franklin, Brand Ambassador for Glenfiddich. Naomi LeslieAfter years of honing her skills in the bartending and craft cocktail industry in New York, Naomi Leslie joined The Balvenie as the east coast US brand ambassador in 2018.Born in Massachusetts, Naomi earned a Bachelor of Arts degree from Muhlenberg College in Pennsylvania, then moved to New York to begin her journey in the spirits industry. Her career began at the highly revered cocktail bar Dear Irving, where she rose through the ranks and worked with the management team to open a new bar, The Bennett. During her time at Dear Irving and The Bennett, Naomi also trained at Bobby Flay’s Bar Americain where she explored food and Scotch-specific pairings, piquing her initial interest in single malts. Following, Naomi’s most recent role was at critically acclaimed bar BlackTail in lower Manhattan, where she led staff trainings pertaining to bartending technique and product and category knowledge, while taking courses on her own that focused on branding, social media and distillation. She took an active role in helping to develop the highly regarded, award-winning cocktail menu throughout her time at BlackTail. Naomi has taken part in a variety of cocktail training curricula across the country, including Tales of the Cocktail’s Cocktail Apprentice Program and Cocktails in the Country with Gaz Regan. Additionally, she has led tastings, workshops, seminars and dinners across the Eastern US, highlighting topics ranging from rare prestige variants, to new releases, to encouraging diversity and advocacy for women in the cocktail and whisky worlds. Her inventive cocktail creations have been featured in Forbes and Liquor.com, among others.In her free time, Naomi is an avid traveler and a photographer, specializing in beverage, food and travel.Tracie FranklinTracie Franklin’s path to the role of brand ambassador for Glenfiddich has been anything but linear. Growing up in a military family, she learned to love travel and admire the cuisines and cultures that came along with it. She was introduced to the dazzling world of theatre by her military father and followed her heart to the stage where her presence and melodic voice landed her leading roles. She has performed in productions from Thailand to London and New York City. While traveling, her adventurous spirit drove her to seek out unique food and beverages from around the world. This passionate pursuit was a powerful asset once she took the next turn on her path into the world of hospitality. Tracie has held nearly every front of the house position in the restaurant business, but she was able to shine as a bartender is some of New York’s cocktails bars. It wasn’t until she tasted her first Single Malt Scotch Whisky that she realized the next phase in her life was down the whisky rabbit hole. That taste of malt, saline, and fruity sweetness sent her to classes and trainings with the best teachers in the whisky community. After years of studying, internships and whisky work she founded Whersky, an organization bringing together whisky drinkers of all backgrounds to build a more diverse, inclusive whisky culture. Most recently, Tracie was awarded “Scotch Ambassador of the Year 2020” by Whisky Magazine.Tracie currently resides in Washington D.C. and is serving as the Glenfiddich Ambassador for the East Coast.  

With everyone spending more time at home these days, we know many of you have been perfecting your cocktail (or just plain boozing) skills. So today we have an extra special spirituous episode featuring two ladies of whiskey - Naomi Leslie, East Coast Brand Ambassador for Balvenie, and Tracie Franklin, Brand Ambassador for Glenfiddich. Naomi Leslie After years of honing her skills in the bartending and craft cocktail industry in New York, Naomi Leslie joined The Balvenie as the east coast US brand ambassador in 2018. Born in Massachusetts, Naomi earned a Bachelor of Arts degree from Muhlenberg College in Pennsylvania, then moved to New York to begin her journey in the spirits industry. Her career began at the highly revered cocktail bar Dear Irving, where she rose through the ranks and worked with the management team to open a new bar, The Bennett. During her time at Dear Irving and The Bennett, Naomi also trained at Bobby Flay’s Bar Americain where she explored food and Scotch-specific pairings, piquing her initial interest in single malts. Following, Naomi’s most recent role was at critically acclaimed bar BlackTail in lower Manhattan, where she led staff trainings pertaining to bartending technique and product and category knowledge, while taking courses on her own that focused on branding, social media and distillation. She took an active role in helping to develop the highly regarded, award-winning cocktail menu throughout her time at BlackTail. Naomi has taken part in a variety of cocktail training curricula across the country, including Tales of the Cocktail’s Cocktail Apprentice Program and Cocktails in the Country with Gaz Regan. Additionally, she has led tastings, workshops, seminars and dinners across the Eastern US, highlighting topics ranging from rare prestige variants, to new releases, to encouraging diversity and advocacy for women in the cocktail and whisky worlds. Her inventive cocktail creations have been featured in Forbes and <a href="http://Liquor.com" rel="nofollow" target="_blank">Liquor.com</a>, among others. In her free time, Naomi is an avid traveler and a photographer, specializing in beverage, food and travel. Tracie Franklin Tracie Franklin’s path to the role of brand ambassador for Glenfiddich has been anything but linear. Growing up in a military family, she learned to love travel and admire the cuisines and cultures that came along with it. She was introduced to the dazzling world of theatre by her military father and followed her heart to the stage where her presence and melodic voice landed her leading roles. She has performed in productions from Thailand to London and New York City.  While traveling, her adventurous spirit drove her to seek out unique food and beverages from around the world. This passionate pursuit was a powerful asset once she took the next turn on her path into the world of hospitality. Tracie has held nearly every front of the house position in the restaurant business, but she was able to shine as a bartender is some of New York’s cocktails bars.  It wasn’t until she tasted her first Single Malt Scotch Whisky that she realized the next phase in her life was down the whisky rabbit hole. That taste of malt, saline, and fruity sweetness sent her to classes and trainings with the best teachers in the whisky community. After years of studying, internships and whisky work she founded Whersky, an organization bringing together whisky drinkers of all backgrounds to build a more diverse, inclusive whisky culture. Most recently, Tracie was awarded “Scotch Ambassador of the Year 2020” by Whisky Magazine. Tracie currently resides in Washington D.C. and is serving as the Glenfiddich Ambassador for the East Coast.

Naomi Leslie and Tracie Franklin

Morgan Margolis

From growing up within a dedicated show business household to becoming the CEO of an ever-expanding organization with over 20 + years of Hospitality and Entertainment experience, Morgan Margolis has been on a long journey that continues to move forward and upward. At the beginning of 2000, Margolis signed with Knitting Factory Entertainment (KFE) as Operations Manager at the newly opened Knitting Factory Club in Los Angeles. At the time, KFE’s enterprises included only the Hollywood venue, and the well-known Manhattan avant-jazz club (established in 1987) and a catalog of independent music on the Knitting Factory label. Margolis took over as Vice President of West Coast Operations as the company expanded to the Pacific Northwest, where KFE opened concert houses in Boise, Idaho, and Spokane, Washington, and also produced tours and concerts at other high-capacity venues throughout the nation. In 2007, after successfully running Pacific Northwest operations, Margolis was promoted to Vice President of National Operations. Within a year, Margolis was named CEO of Knitting Factory Entertainment and for the last nine years has helmed the company. Guiding the corporation from a three-unit venue business, with $5 million in  yearly gross revenues, to a twenty unit multiple tiered operation and portfolio company to north of $40 million a year in grosses and 600 employees nationally. 

From growing up within a dedicated show business household to becoming the CEO of an ever-expanding organization with over 20 + years of Hospitality and Entertainment experience, Morgan Margolis has been on a long journey that continues to move forward and upward. At the beginning of 2000, Margolis signed with Knitting Factory Entertainment (KFE) as Operations Manager at the newly opened Knitting Factory Club in Los Angeles. At the time, KFE’s enterprises included only the Hollywood venue, and the well-known Manhattan avant-jazz club (established in 1987) and a catalog of independent music on the Knitting Factory label. Margolis took over as Vice President of West Coast Operations as the company expanded to the Pacific Northwest, where KFE opened concert houses in Boise, Idaho, and Spokane, Washington, and also produced tours and concerts at other high-capacity venues throughout the nation. In 2007, after successfully running Pacific Northwest operations, Margolis was promoted to Vice President of National Operations. Within a year, Margolis was named CEO of Knitting Factory Entertainment and for the last nine years has helmed the company. Guiding the corporation from a three-unit venue business, with $5 million in  yearly gross revenues, to a twenty unit multiple tiered operation and portfolio company to north of $40 million a year in grosses and 600 employees nationally.

With the recent economic and health crisis and outbreak of coronavirus, on this episode with Chef Akhtar Nawab we discuss the fate of our industry, what actions need to be taken immediately, and how brands/companies can help support their favorite restaurants, bars, and chefs. Akhtar Nawab is chef and owner of Alta Calidad in New York, advisor at Prather’s on the Alley in D.C. and Otra Vez in New Orleans.With nearly 25 years of experience in the kitchen, the Kentucky-born chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating.Nawab’s ‘less-is-more’ style of cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft, the latter of which received three stars from The New York Times and won the James Beard Foundation’s “Best New Restaurant” Award during Nawab’s tenure. Nawab moved on to serve as the executive chef of East Village gastropub The E.U., for which he received StarChef’s “Rising Star Chef” award before striking out on his own as a partner at Elettaria. Moving towards Mexican cuisine, Nawab took the helm at popular NYC hotspot La Esquina.  In 2017, Nawab opened Alta Calidad in Prospect Heights, Brooklyn. There he serves his smart and creative take on Mexican cuisine in a vibrant neighborhood atmosphere, earning a Michelin Bib Gourmand in 2018. The same year, he opened Prather’s on the Alley in Washington D.C., a modern take on a classic American restaurant with a focus on local ingredients. In April 2019, Nawab will open to Otra Vez at The Standard in the South Market District in New Orleans. Much like his own culinary style, Nawab has long admired the diverse cuisines and gastronomic influences represented in New Orleans. At Otra Vez, Nawab will continue to build on his refined style of cooking, with dishes rooted in the big, classic flavors associated with Mexican cuisine incorporating the ingredients of Louisiana. Later this spring, Nawab will open ACTQ, a more casual version of Alta Calidad serving tacos, tortas and Mexican roti at Time Out Market in downtown Brooklyn.Building on his vast food hall experience, with Choza and Indie Fresh, In May 2019 Nawab will open the Inner Rail Food Hall in Omaha, NE.  His vast and intimate knowledge of food halls makes Nawab an expert in the field of operations management. Nawab has been featured in various publications, including Food &amp; Wine, Bon Appetit and Eater, and has appeared on Food Network’s “Iron Chef America.” He was included in acclaimed cookbook Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Phaidon, 2009) and will release his first cookbook Good For You, all about his unique take on healthy food, in 2020. 

With the recent economic and health crisis and outbreak of coronavirus, on this episode with Chef Akhtar Nawab we discuss the fate of our industry, what actions need to be taken immediately, and how brands/companies can help support their favorite restaurants, bars, and chefs. Akhtar Nawab is chef and owner of Alta Calidad in New York, advisor at Prather’s on the Alley in D.C. and Otra Vez in New Orleans. With nearly 25 years of experience in the kitchen, the Kentucky-born chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating.Nawab’s ‘less-is-more’ style of cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft, the latter of which received three stars from The New York Times and won the James Beard Foundation’s “Best New Restaurant” Award during Nawab’s tenure. Nawab moved on to serve as the executive chef of East Village gastropub The E.U., for which he received StarChef’s “Rising Star Chef” award before striking out on his own as a partner at Elettaria. Moving towards Mexican cuisine, Nawab took the helm at popular NYC hotspot La Esquina.  In 2017, Nawab opened Alta Calidad in Prospect Heights, Brooklyn. There he serves his smart and creative take on Mexican cuisine in a vibrant neighborhood atmosphere, earning a Michelin Bib Gourmand in 2018. The same year, he opened Prather’s on the Alley in Washington D.C., a modern take on a classic American restaurant with a focus on local ingredients. In April 2019, Nawab will open to Otra Vez at The Standard in the South Market District in New Orleans. Much like his own culinary style, Nawab has long admired the diverse cuisines and gastronomic influences represented in New Orleans. At Otra Vez, Nawab will continue to build on his refined style of cooking, with dishes rooted in the big, classic flavors associated with Mexican cuisine incorporating the ingredients of Louisiana. Later this spring, Nawab will open ACTQ, a more casual version of Alta Calidad serving tacos, tortas and Mexican roti at Time Out Market in downtown Brooklyn.Building on his vast food hall experience, with Choza and Indie Fresh, In May 2019 Nawab will open the Inner Rail Food Hall in Omaha, NE.  His vast and intimate knowledge of food halls makes Nawab an expert in the field of operations management. Nawab has been featured in various publications, including Food &amp; Wine, Bon Appetit and Eater, and has appeared on Food Network’s “Iron Chef America.” He was included in acclaimed cookbook Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Phaidon, 2009) and will release his first cookbook Good For You, all about his unique take on healthy food, in 2020.

Akhtar Nawab

Clay Conley

Zach Bell

Chef Clay Conley has worked his way around the kitchen since he started washing dishes as a teenager. Raised on 30 acres in rural Maine, in a 19th century home heated only by wood fire, Conley’s childhood was defined by chopping wood, tending to farm animals and a garden, and planting a 1000-tree orchard, which instilled his love of fresh, seasonal ingredients and the full-flavored, wood fired dishes that have become his signature as a chef.Conley moved to Boston after college to work for Todd English, ultimately serving as the celebrity chef’s Director of Culinary Operations, overseeing 18 restaurants around the world.  Upon his return to South Florida, Conley received accolades for his tenure as Executive Chef at Azul in the Mandarin Oriental Miami before relocating to Palm Beach to open his first chef-helmed venture –Buccan – in 2011.  The modern American restaurant, which continues to be one of the island’s toughest reservations, focuses on complex yet balanced small plates, and is credited with revolutionizing the Palm Beach dining scene.  Chef-driven cuisine in a sophisticated, relaxed atmosphere was a new phenomenon on the tony island, and Conley followed Buccan’s success with Imoto (“little sister”), a Japanese/Asian concept next door inspired by his time living in Tokyo.  In 2016, Conley opened Grato, a neighborhood Italian concept West Palm Beach, which features a wood-burning oven, grill and rotisserie.  He is currently working on a new venture, Chateau Miami, to open winter 2020.Five-time nominee for a James Beard Award as a “Best Chef in America: South,” Conley and his restaurants have been recognized in national and international publications including New York Times, Wall Street Journal, Travel + Leisure, NY Post, Robb Report, Conde Nast Traveler, Miami Herald, Complot, Boston Globe, Fodor’s and USA Today. Buccan has been praised by Forbes as one of the best restaurants in Palm Beach and has received “Best Restaurant” honors from all area publications. Clay has also cooked on Emeril’s Florida, featured on both the Food Network and Cooking Channel, PBS’s The Victory Garden, The Today Show and Fox and Friends.---------------------------------------Chef Zach Bell, a four-time James Beard Award finalist for Best Chef: South, spent his formative years in New York working alongside Chef Andrew Carmellini with culinary legend Daniel Boulud.  A Florida native, Bell returned to Palm Beach in 2003 to open Boulud’s first venture outside New York City, the award-winning Café Boulud, and later opened Boulud’s Miami restaurant.  In 2011, Bell joined Delray Beach’s exclusive Addison Reserve Country Club, the #7th ranked private club in America, as Executive Chef.  At Addison Reserve, Bell oversaw seven separate dining venues, as well as all private dining and special events for the club.In 2019, Bell joined friend and colleague Chef Clay Conley and his acclaimed Palm Beach County-based restaurant group to oversee culinary operations for Buccan, Grato, Imoto and the Buccan Sandwich Shop. Alongside his extensive fine dining experience, Bell boasts unparalleled knowledge of restaurant operations – from developing comprehensive training programs to overseeing all aspects of day-to-day management. Bell’s passion for recognizing and training talented chefs began while studying at Johnson &amp; Wales and working in their Career Development Office. He brings this unique and highly valued expertise to the company as they expand and explore new opportunities for growth.

Chef Clay Conley has worked his way around the kitchen since he started washing dishes as a teenager. Raised on 30 acres in rural Maine, in a 19th century home heated only by wood fire, Conley’s childhood was defined by chopping wood, tending to farm animals and a garden, and planting a 1000-tree orchard, which instilled his love of fresh, seasonal ingredients and the full-flavored, wood fired dishes that have become his signature as a chef. Conley moved to Boston after college to work for Todd English, ultimately serving as the celebrity chef’s Director of Culinary Operations, overseeing 18 restaurants around the world.  Upon his return to South Florida, Conley received accolades for his tenure as Executive Chef at Azul in the Mandarin Oriental Miami before relocating to Palm Beach to open his first chef-helmed venture –Buccan – in 2011.  The modern American restaurant, which continues to be one of the island’s toughest reservations, focuses on complex yet balanced small plates, and is credited with revolutionizing the Palm Beach dining scene.  Chef-driven cuisine in a sophisticated, relaxed atmosphere was a new phenomenon on the tony island, and Conley followed Buccan’s success with Imoto (“little sister”), a Japanese/Asian concept next door inspired by his time living in Tokyo.  In 2016, Conley opened Grato, a neighborhood Italian concept West Palm Beach, which features a wood-burning oven, grill and rotisserie.  He is currently working on a new venture, Chateau Miami, to open winter 2020. Five-time nominee for a James Beard Award as a “Best Chef in America: South,” Conley and his restaurants have been recognized in national and international publications including New York Times, Wall Street Journal, Travel + Leisure, NY Post, Robb Report, Conde Nast Traveler, Miami Herald, Complot, Boston Globe, Fodor’s and USA Today. Buccan has been praised by Forbes as one of the best restaurants in Palm Beach and has received “Best Restaurant” honors from all area publications. Clay has also cooked on Emeril’s Florida, featured on both the Food Network and Cooking Channel, PBS’s The Victory Garden, The Today Show and Fox and Friends. --------------------------------------- Chef Zach Bell, a four-time James Beard Award finalist for Best Chef: South, spent his formative years in New York working alongside Chef Andrew Carmellini with culinary legend Daniel Boulud.  A Florida native, Bell returned to Palm Beach in 2003 to open Boulud’s first venture outside New York City, the award-winning Café Boulud, and later opened Boulud’s Miami restaurant.  In 2011, Bell joined Delray Beach’s exclusive Addison Reserve Country Club, the #7th ranked private club in America, as Executive Chef.  At Addison Reserve, Bell oversaw seven separate dining venues, as well as all private dining and special events for the club.In 2019, Bell joined friend and colleague Chef Clay Conley and his acclaimed Palm Beach County-based restaurant group to oversee culinary operations for Buccan, Grato, Imoto and the Buccan Sandwich Shop. Alongside his extensive fine dining experience, Bell boasts unparalleled knowledge of restaurant operations – from developing comprehensive training programs to overseeing all aspects of day-to-day management. Bell’s passion for recognizing and training talented chefs began while studying at Johnson &amp; Wales and working in their Career Development Office. He brings this unique and highly valued expertise to the company as they expand and explore new opportunities for growth.

Clay Conley and Zach Bell

Joe Flamm

Winner of Bravo's Top Chef Season 15, Joe will open his debut restaurant in the Chicago’s Fulton Market, summer 2020. The menu will focus on Adriatic drinking food from Croatia and Italy. Most recently, Joe worked as Executive Chef at Chicago's Michelin-starredSpiaggia and Cafe Spiaggia for 5.5 years. There, he cooked and learned alongside the one-and-only Chef Tony Mantuano, aka the Godfather of Italian fine-dining in America, who’s forever family. Prior to Spiaggia, Joe worked in other iconic Chicago kitchens, starting with GrandmaMary's. She taught him how to cook for their big family. Pastas, ravioli, pizzas — all made by hand. He refined his culinary skills alongside Chicago's best chefs, including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ. Joe has staged in some of Italy's best kitchens, too, including Glass Hostaria in Rome and Del Pescatore in Mantova, a genuinely magic place. He's cooked for presidents, celebrities, the James Beard Foundation and more, but his favorite person to cook for is his wife/roommate, Hillary. In his free time, Joe enjoys dayoffing with Hillary and their son, Luka, who couldn’t be more awesome.

Winner of Bravo's Top Chef Season 15, Joe will open his debut restaurant in the Chicago’s Fulton Market, summer 2020. The menu will focus on Adriatic drinking food from Croatia and Italy.  Most recently, Joe worked as Executive Chef at Chicago's Michelin-starred Spiaggia and Cafe Spiaggia for 5.5 years. There, he cooked and learned alongside the one-and-only Chef Tony Mantuano, aka the Godfather of Italian fine-dining in America, who’s forever family.  Prior to Spiaggia, Joe worked in other iconic Chicago kitchens, starting with Grandma Mary's. She taught him how to cook for their big family. Pastas, ravioli, pizzas — all made by hand. He refined his culinary skills alongside Chicago's best chefs, including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ. Joe has staged in some of Italy's best kitchens, too, including Glass Hostaria in Rome and Del Pescatore in Mantova, a genuinely magic place.  He's cooked for presidents, celebrities, the James Beard Foundation and more, but his favorite person to cook for is his wife/roommate, Hillary. In his free time, Joe enjoys dayoffing with Hillary and their son, Luka, who couldn’t be more awesome.

Jonathon Sawyer

An old world German chef was the best thing to happen to Jonathon Sawyer. Back in the early 2000’s Sawyer found himself in engineering school staring at an auto-cad program on a computer screen every day and cooking in a local Dayton Ohio restaurant every night. The Chef, staunch in his stubborn ways one day came to Sawyer and said in his thick German accent “you, you are good at cooking.” Surprised &amp; enamored with praise coming from his surly German boss he realized engineering school wasn’t for him and promptly dropped out to attend to culinary school. He would find his love in the kitchen. Not an uncommon occurrence however the years that followed would be. Sawyer would go on to work for Chef Charlie Palmer in New York City before opening a Parea in NYC &amp; Lolita in Ohio for Michael Symon. After his son Catcher was born he headed home to Cleveland where he went on to build a small empire of restaurants including The Greenhouse Tavern, Noodlecat, &amp; Trentina, as well as a probiotic vinegar business. In 2010 Chef Sawyer won the Food &amp; Wine “Best New Chef” award and in 2015 he won the James Beard Foundation Award Best Chef: Great Lakes. When Jonathon is not in the kitchen he is hanging out with his wife Amelia, their two kids Catcher &amp; Louisiana, their three dogs Potato, Clementine Francis Bean, and Brenda Walsh.

An old world German chef was the best thing to happen to Jonathon Sawyer. Back in the early 2000’s Sawyer found himself in engineering school staring at an auto-cad program on a computer screen every day and cooking in a local Dayton Ohio restaurant every night. The Chef, staunch in his stubborn ways one day came to Sawyer and said in his thick German accent “you, you are good at cooking.” Surprised &amp; enamored with praise coming from his surly German boss he realized engineering school wasn’t for him and promptly dropped out to attend to culinary school. He would find his love in the kitchen. Not an uncommon occurrence however the years that followed would be. Sawyer would go on to work for Chef Charlie Palmer in New York City before opening a Parea in NYC &amp; Lolita in Ohio for Michael Symon. After his son Catcher was born he headed home to Cleveland where he went on to build a small empire of restaurants including The Greenhouse Tavern, Noodlecat, &amp; Trentina, as well as a probiotic vinegar business. In 2010 Chef Sawyer won the Food &amp; Wine “Best New Chef” award and in 2015 he won the James Beard Foundation Award Best Chef: Great Lakes. When Jonathon is not in the kitchen he is hanging out with his wife Amelia, their two kids Catcher &amp; Louisiana, their three dogs Potato, Clementine Francis Bean, and Brenda Walsh.

Food Connected is an interview-style podcast hosted by Lonny Sweet, CEO of The Connect Group, a leading full-service culinary marketing agency. As the culinary industry continues to grow, Lonny will speak with executives on the brand, agency and influencer side who are leading the charge within the culinary marketing vertical. Each episode will provide an in-depth look at how these talented individuals are leveraging the food connected consumer passion to drive their brand’s sales and marketing objectives forward.

Crappy sound in the interviewee.  Interviewer says uhmmm

Food Connected 

Sara Kotcher

Sara Kotcher currently serves as the manager of Culinary Programming &amp; Business Development for KAABOO LLC. She handles the talent buying for the PALATE Stage, featuring nationally acclaimed chefs. She has grown KAABOO’s culinary vendor and talent program from a small portion to a major amenity of this show. KAABOO currently has three music festivals annually, in San Diego, Grand Cayman Islands, and Dallas. KAABOO is a new kind of entertainment and arts experience designed around comfort and hospitality. It is uniquely curated to appeal to those who do not want to sacrifice comfort for a great all around experience. She graduated from Emory University with a B.A. in Psychology, and previously worked for Bullfrog &amp; Baum, a high-end hospitality communications firm in New York City. She currently resides in New York City. 

Sara Kotcher currently serves as the manager of Culinary Programming &amp; Business Development for KAABOO LLC. She handles the talent buying for the PALATE Stage, featuring nationally acclaimed chefs. She has grown KAABOO’s culinary vendor and talent program from a small portion to a major amenity of this show. KAABOO currently has three music festivals annually, in San Diego, Grand Cayman Islands, and Dallas. KAABOO is a new kind of entertainment and arts experience designed around comfort and hospitality. It is uniquely curated to appeal to those who do not want to sacrifice comfort for a great all around experience. She graduated from Emory University with a B.A. in Psychology, and previously worked for Bullfrog &amp; Baum, a high-end hospitality communications firm in New York City. She currently resides in New York City.

Kris Moon

Kris Moon is the Chief Operating Officer for the James Beard Foundation, a national culinary non-profit focused on Good Food For Good™. During his tenure, Moon has been responsible for spearheading the strategic planning and launch of the JBF Impact Programs which focus on engaging the culinary community in food policy advocacy.Before moving up the ranks to COO, Moon has held several positions at JBF including: VP; Senior Director, Strategy and Development; Director of Charitable Giving and Strategic Partnerships; and Director of House Operations and House Events.In his role at COO, Moon oversees all revenue, property, IT, and general operations for the Foundation. He has been featured in numerous publications on behalf of the Foundation and also frequently speaks on the Foundation’s work at culinary events and food conferences across America.

Kris Moon is the Chief Operating Officer for the <a href="http://www.jamesbeard.org" rel="nofollow" target="_blank">James Beard Foundation</a>, a national culinary non-profit focused on Good Food For Good™. During his tenure, Moon has been responsible for spearheading the strategic planning and launch of the JBF Impact Programs which focus on engaging the culinary community in food policy advocacy.Before moving up the ranks to COO, Moon has held several positions at JBF including: VP; Senior Director, Strategy and Development; Director of Charitable Giving and Strategic Partnerships; and Director of House Operations and House Events.In his role at COO, Moon oversees all revenue, property, IT, and general operations for the Foundation. He has been featured in numerous publications on behalf of the Foundation and also frequently speaks on the Foundation’s work at culinary events and food conferences across America.

Carl Mittleman

Carl Mittleman is president of Aramark’s Sports and Entertainment division. In this role he provides leadership for more than 120 premier stadiums, arenas, convention centers and cultural attraction venues across North America where Aramark provides award-winning food and beverage, retail service and facility service programs. As president, Mittleman engages with leaders across Aramark in the key areas of healthcare, education, leisure, and corporate dining services.   Mittleman has over 22 years of service with Aramark and most recently served as a Regional Vice President in Sports and Entertainment. Since joining Aramark as a management trainee, he has established himself as a versatile hospitality professional in numerous sales and operational roles across the enterprise, including the parks and destinations and international business units.  Throughout the course of his career, Mittleman has been honored for his work. In 2012, he was recognized with the company’s prestigious Most Valued Partner award for his efforts to expand client partnerships, enhance customer satisfaction and create loyal customers. He was named to Sports Business Journal’s 2013 list of “Forty Under 40,” awarded the 2011 Venues Today Generation Next Award; and twice named Aramark Manager of the Year, in 2004 and 2005.He is currently a member of the Board of Directors for Cholula Holdings, LP, Chairman of the Board of Directors for Techniques for Effective Alcohol Management (TEAM) Coalition, is a member of the Cornell Hotel Society, sits on the Executive Advisory Board for University of Denver, Knoebel School, and the Board of Directors for Spurs Sports and Entertainment.Mittleman is a graduate of Cornell University’s School of Hotel Administration and earned his Executive MBA from the Daniels College of Business at University of Denver.

Carl Mittleman is president of Aramark’s Sports and Entertainment division. In this role he provides leadership for more than 120 premier stadiums, arenas, convention centers and cultural attraction venues across North America where Aramark provides award-winning food and beverage, retail service and facility service programs. As president, Mittleman engages with leaders across Aramark in the key areas of healthcare, education, leisure, and corporate dining services.    Mittleman has over 22 years of service with Aramark and most recently served as a Regional Vice President in Sports and Entertainment. Since joining Aramark as a management trainee, he has established himself as a versatile hospitality professional in numerous sales and operational roles across the enterprise, including the parks and destinations and international business units.   Throughout the course of his career, Mittleman has been honored for his work. In 2012, he was recognized with the company’s prestigious Most Valued Partner award for his efforts to expand client partnerships, enhance customer satisfaction and create loyal customers. He was named to Sports Business Journal’s 2013 list of “Forty Under 40,” awarded the 2011 Venues Today Generation Next Award; and twice named Aramark Manager of the Year, in 2004 and 2005. He is currently a member of the Board of Directors for Cholula Holdings, LP, Chairman of the Board of Directors for Techniques for Effective Alcohol Management (TEAM) Coalition, is a member of the Cornell Hotel Society, sits on the Executive Advisory Board for University of Denver, Knoebel School, and the Board of Directors for Spurs Sports and Entertainment. Mittleman is a graduate of Cornell University’s School of Hotel Administration and earned his Executive MBA from the Daniels College of Business at University of Denver.

Welcome from Lonny Sweet!

Andrew Chason

Andrew Chason is Head of CAA’s Culinary Department, which represents many of the world’s most influential chefs and tastemakers, including Gordon Ramsay, Aarón Sánchez, Martha Stewart, Carla Hall, Roy Choi, Christina Tosi, Grant Achatz, Katie Lee, Ted Allen, and Curtis Stone.  Additionally, CAA Culinary leverages it’s deep relationships and influence to create and produce buzz-worthy food-forward experiences on behalf of corporate brands, as well as advising brands on how to tap into the power of food culture as a way to engage consumers and drive business results.A 20-year lifestyle marketing veteran, Chason works across CAA to create culinary-entertainment business opportunities for talent and brand clients in the areas of television, marketing, events, digital media, sponsorship, and corporate hospitality.  Prior to joining CAA, Chason co-founded Vector Eats, specializing in managing the careers of high-profile culinary personalities.  Chason graduated from the University of Massachusetts Amherst with a degree from the prestigious Sport Management program at the Isenberg School of Management.

Andrew Chason is Head of CAA’s Culinary Department, which represents many of the world’s most influential chefs and tastemakers, including Gordon Ramsay, Aarón Sánchez, Martha Stewart, Carla Hall, Roy Choi, Christina Tosi, Grant Achatz, Katie Lee, Ted Allen, and Curtis Stone.  Additionally, CAA Culinary leverages it’s deep relationships and influence to create and produce buzz-worthy food-forward experiences on behalf of corporate brands, as well as advising brands on how to tap into the power of food culture as a way to engage consumers and drive business results.A 20-year lifestyle marketing veteran, Chason works across CAA to create culinary-entertainment business opportunities for talent and brand clients in the areas of television, marketing, events, digital media, sponsorship, and corporate hospitality.  Prior to joining CAA, Chason co-founded Vector Eats, specializing in managing the careers of high-profile culinary personalities.  Chason graduated from the University of Massachusetts Amherst with a degree from the prestigious Sport Management program at the Isenberg School of Management.

Lana Trevisan

During this week's episode, Lonny speaks with Lana Trevisan, Vice President of Restaurants, Bars and Nightlife for Two Roads Hospitality. She currently oversees 20 hotels and resorts, and has successfully opened several notable Two Roads properties, including Chicago Athletic Association, Thompson Playa Del Carmen and The Beekman.  Prior to her tenure at Two Roads Hospitality, Trevisan was Corporate Food and Beverage Director of Gansevoort Hotel Group, where she managed all aspects of Food and Beverage operations at existing properties, as well as new projects under development. Trevisan served as the opening Director of Food &amp; Beverage at Standard High Line Hotel NYC, and assisted on concept and development at Andre Balazs Properties. She managed pre-opening and daily operations at nine of the company’s outlets, including the Standard Grill, Boom Boom Room and The Biergarten. Trevisan also spent seven years with B.R. Guest as a Director of Operations/Partner, where she was responsible for the company’s daily operations and also oversaw opening ten restaurants, including Blue Fin, Blue Water Grill, Dos Caminos and Primehouse. Trevisan began her career with Wolfgang Puck, for which she opened and managed five restaurants in Las Vegas and Chicago, including Spago, Chinois, Lupo and Fiamma. Trevisan holds a B.A. in Hospitality Management from Hotel and Restaurant School at the Northern Arizona University.

During this week's episode, Lonny speaks with Lana Trevisan, Vice President of Restaurants, Bars and Nightlife for Two Roads Hospitality. She currently oversees 20 hotels and resorts, and has successfully opened several notable Two Roads properties, including Chicago Athletic Association, Thompson Playa Del Carmen and The Beekman.  Prior to her tenure at Two Roads Hospitality, Trevisan was Corporate Food and Beverage Director of Gansevoort Hotel Group, where she managed all aspects of Food and Beverage operations at existing properties, as well as new projects under development. Trevisan served as the opening Director of Food &amp; Beverage at Standard High Line Hotel NYC, and assisted on concept and development at Andre Balazs Properties. She managed pre-opening and daily operations at nine of the company’s outlets, including the Standard Grill, Boom Boom Room and The Biergarten. Trevisan also spent seven years with B.R. Guest as a Director of Operations/Partner, where she was responsible for the company’s daily operations and also oversaw opening ten restaurants, including Blue Fin, Blue Water Grill, Dos Caminos and Primehouse. Trevisan began her career with Wolfgang Puck, for which she opened and managed five restaurants in Las Vegas and Chicago, including Spago, Chinois, Lupo and Fiamma. Trevisan holds a B.A. in Hospitality Management from Hotel and Restaurant School at the Northern Arizona University.

Adam Richman

TV personality, culinary traveler, cook and author, was born and raised in Brooklyn, New York. With the diverse culinary mecca of New York City at his fingertips, Adam’s love affair with and intense interest in food and food culture developed at an early age. Though originally he was most widely known as the host of Travel Channel’s “Man V. Food,” Adam’s résumé has since expanded to include host and co-executive producer of five titles across Travel Channel (“Man V. Food Nation,” “Adam Richman’s Best Sandwich in America,” “Fandemonium,” “Carnivore Chronicles” and “Secret Eats”) and host of NBC’s “Food Fighters.” In addition to being a frequent contributor to NBC’s “The TODAY Show,” he is also the author of two books (America the Edible, Straight Up Tasty), and his production company, County of Kings, co-created and co-executive produced “BBQ Champ,” a wildly popular competition series, for ITV in the UK. A Yale graduate, Adam speaks four languages and has traveled the globe – visiting 13 countries alone for season two of “Secret Eats with Adam Richman” – on his quest to highlight local food culture on a national stage and uncover the world’s hidden edible treasures.

TV personality, culinary traveler, cook and author, was born and raised in Brooklyn, New York. With the diverse culinary mecca of New York City at his fingertips, Adam’s love affair with and intense interest in food and food culture developed at an early age. Though originally he was most widely known as the host of Travel Channel’s “Man V. Food,” Adam’s résumé has since expanded to include host and co-executive producer of five titles across Travel Channel (“Man V. Food Nation,” “Adam Richman’s Best Sandwich in America,” “Fandemonium,” “Carnivore Chronicles” and “Secret Eats”) and host of NBC’s “Food Fighters.” In addition to being a frequent contributor to NBC’s “The TODAY Show,” he is also the author of two books (America the Edible, Straight Up Tasty), and his production company, County of Kings, co-created and co-executive produced “BBQ Champ,” a wildly popular competition series, for ITV in the UK. A Yale graduate, Adam speaks four languages and has traveled the globe – visiting 13 countries alone for season two of “Secret Eats with Adam Richman” – on his quest to highlight local food culture on a national stage and uncover the world’s hidden edible treasures.

Margo Sechler

Like her father, Bell &amp; Evans Owner Scott Sechler, Margo grew up on her family’s farm, helping raise chickens and learning the family business from a young age.Passionate about helping others, Margo received her Bachelor of Science in Nursing from Penn State University. She has worked in emergency services as an ambulance EMT and emergency room nurse, and she currently volunteers as a Firefighter/EMT with the local fire company.“I worked hard to earn my nursing license, and I think it’s important to use those skills to give back,” Margo says. “But I always knew I’d wind up in the family business because I love our company and its values. I can be philanthropic through my role and give back to our team members, farm families and local community.”Margo’s education, experience and interpersonal skills serve her well as Bell &amp; Evans Executive Vice President, where she is involved in Live Production, Human Resources and Public Relations.Margo and her brother, Scott Jr., will succeed Scott Sr. as the 5th generation of leaders of the family-owned business.

Like her father, Bell &amp; Evans Owner Scott Sechler, Margo grew up on her family’s farm, helping raise chickens and learning the family business from a young age.Passionate about helping others, Margo received her Bachelor of Science in Nursing from Penn State University. She has worked in emergency services as an ambulance EMT and emergency room nurse, and she currently volunteers as a Firefighter/EMT with the local fire company.“I worked hard to earn my nursing license, and I think it’s important to use those skills to give back,” Margo says. “But I always knew I’d wind up in the family business because I love our company and its values. I can be philanthropic through my role and give back to our team members, farm families and local community.”Margo’s education, experience and interpersonal skills serve her well as Bell &amp; Evans Executive Vice President, where she is involved in Live Production, Human Resources and Public Relations.Margo and her brother, Scott Jr., will succeed Scott Sr. as the 5th generation of leaders of the family-owned business.

Brady Lowe

Today's episode features Brady Lowe, founder of Taste Network and Cochon 555. Taste Network began in 2002, Cochon555 in 2008 and Brady created anchor celebrations at The Food &amp; Wine Classic in Aspen, Toronto Food &amp; Wine Festival and The Cosmopolitan of Las Vegas. The portfolio includes the ground-up creation and cultivation of the festivals: Rioja Wine &amp; Tapas Festival, PeachFest and Mags For Ag; in addition to hosting Kosta Browne’s 20th Anniversary Party that raised over $100,000 for local charities. The mission is simple: Further the conversation of heritage breeds and support family farms on dinner tables worldwide, all to campaign for those championing agricultures with purpose and passion while educating influencers, chefs and buyers on how to sustain small business owners stewarding responsible growing practice.Brady Lowe is a respected authority of fine wine, artisan foods, premier foods, heritage breed pigs and experiential events. He has produced exceptional food events since 2003. It was then, while working in Atlanta at the dawn of the good food movement, that Lowe was amongst the first to unite boutique wines and hard-to-find cheeses for affluent audiences. One taste pairing in particular sparked an ‘out of body experience’ in a customer that Lowe would never forget. At that moment, he devoted himself to transcending the boundaries of the food world, to creating unique combinations, not just with ingredients but among people. Now a food educator and taste influencer, Lowe is passionate about reaching individuals with a social conscience to support a responsible community of local chefs, butchers, winemakers and farmers that we all depend on.Lowe grew up in Iowa reading the “Choose Your Own Adventure” series and his mother’s collection of cookbooks; books that would influence the narrative of his culinary future. At University of Iowa, he studied communications and marketing. Upon graduating, he moved to Atlanta and stepped into the world of fine dining. While selling cigars at the height of the burgeoning cigar culture, he discovered there was a unique vernacular to cigars, a flavor vocabulary that he enjoyed learning and sharing. The ideas translated naturally to other disciplines he wanted to study, those of wine, cheese, chocolate and cuisine.After getting his 90 points of service in hospitality fine-tuned at Atlanta’s premier restaurant group in 2002, his appetite for the larger food movement blossomed and Lowe started hosting larger tasting events for private clients and notable members of the Atlanta food community under Taste Network. Three years later in 2008, he launched Cochon555, a 16-city culinary tour showcasing five chefs, five pigs and five winemakers in a friendly competition to promote heritage breed pig diversity and whole animal utilization. In 2010, Cochon555 teamed up with Food + Wine Magazine as an Official Event of the Food + Wine Classic in Aspen, Grand Cochon became one of the most talked about events of the weekend. What started as 250 million impressions in the media annually has grown to over 1 billion impression in the top media channels worldwide. Now ‘heritage pig is big,’ and Cochon555 is the most talked about culinary competition in North America featuring 100% heritage breed pigs. In 2011, the tour continued to expand with the addition of Heritage Fire, a tribute event to fire cooking and butchery, and later that year was summoned to host the opening festivities for The Cosmopolitan of Las Vegas with the debut of All-Star Cochon, the first ever non-competition event featuring fan favorites and best bites. In 2012, Cochon555 expanded again to release Heritage BBQ, an event dedicated to expose commodity BBQ restaurants and celebrate chefs cooking on community based-platforms that support local family farms. Cochon Island was developed to bring awareness to  water-locked food ecosystems like Hawaii and Puerto Rico.

Today's episode features Brady Lowe, founder of Taste Network and Cochon 555. Taste Network began in 2002, Cochon555 in 2008 and Brady created anchor celebrations at The Food &amp; Wine Classic in Aspen, Toronto Food &amp; Wine Festival and The Cosmopolitan of Las Vegas. The portfolio includes the ground-up creation and cultivation of the festivals: Rioja Wine &amp; Tapas Festival, PeachFest and Mags For Ag; in addition to hosting Kosta Browne’s 20th Anniversary Party that raised over $100,000 for local charities. The mission is simple: Further the conversation of heritage breeds and support family farms on dinner tables worldwide, all to campaign for those championing agricultures with purpose and passion while educating influencers, chefs and buyers on how to sustain small business owners stewarding responsible growing practice. Brady Lowe is a respected authority of fine wine, artisan foods, premier foods, heritage breed pigs and experiential events. He has produced exceptional food events since 2003. It was then, while working in Atlanta at the dawn of the good food movement, that Lowe was amongst the first to unite boutique wines and hard-to-find cheeses for affluent audiences. One taste pairing in particular sparked an ‘out of body experience’ in a customer that Lowe would never forget. At that moment, he devoted himself to transcending the boundaries of the food world, to creating unique combinations, not just with ingredients but among people. Now a food educator and taste influencer, Lowe is passionate about reaching individuals with a social conscience to support a responsible community of local chefs, butchers, winemakers and farmers that we all depend on. Lowe grew up in Iowa reading the “Choose Your Own Adventure” series and his mother’s collection of cookbooks; books that would influence the narrative of his culinary future. At University of Iowa, he studied communications and marketing. Upon graduating, he moved to Atlanta and stepped into the world of fine dining. While selling cigars at the height of the burgeoning cigar culture, he discovered there was a unique vernacular to cigars, a flavor vocabulary that he enjoyed learning and sharing. The ideas translated naturally to other disciplines he wanted to study, those of wine, cheese, chocolate and cuisine. After getting his 90 points of service in hospitality fine-tuned at Atlanta’s premier restaurant group in 2002, his appetite for the larger food movement blossomed and Lowe started hosting larger tasting events for private clients and notable members of the Atlanta food community under Taste Network. Three years later in 2008, he launched Cochon555, a 16-city culinary tour showcasing five chefs, five pigs and five winemakers in a friendly competition to promote heritage breed pig diversity and whole animal utilization. In 2010, Cochon555 teamed up with Food + Wine Magazine as an Official Event of the Food + Wine Classic in Aspen, Grand Cochon became one of the most talked about events of the weekend. What started as 250 million impressions in the media annually has grown to over 1 billion impression in the top media channels worldwide. Now ‘heritage pig is big,’ and Cochon555 is the most talked about culinary competition in North America featuring 100% heritage breed pigs. In 2011, the tour continued to expand with the addition of Heritage Fire, a tribute event to fire cooking and butchery, and later that year was summoned to host the opening festivities for The Cosmopolitan of Las Vegas with the debut of All-Star Cochon, the first ever non-competition event featuring fan favorites and best bites. In 2012, Cochon555 expanded again to release Heritage BBQ, an event dedicated to expose commodity BBQ restaurants and celebrate chefs cooking on community based-platforms that support local family farms. Cochon Island was developed to bring awareness to  water-locked food ecosystems like Hawaii and Puerto Rico.

Charles Duque

Charles Duque is currently Managing Director, Americas for CNIEL based in New York, NY.  He also oversees the French Cheese Board, a retail and event space for promoting French cheeses in New York City.For over two years, Charles’ main objective is to serve as the point of contact for the French cheese companies in the American continent and inform them of actions to promote their products as well as working with implementing agencies executing information provision and promotion measures in the USA and Brazil.Previously, Charles worked for Savencia Fromage &amp; Dairy, which is among the world’s leading milk processors, the No. 2 cheese group in France and the No. 5 worldwide, where he implemented a retail concept with US based supermarket chains to support quality cheeses.Charles’ previous experiences took him to San Francisco to open the US subsidiary of Richart Chocolates and as the Director of the AgroTech sector of BusinessFrance: The French Trade Office helped over 300 French companies enter the U.S. market to do business.Charles is a member of The Order of Agricultural Merit; an order bestowed by the French Republic for outstanding contribution to agriculture and an inductee in the International Cheese Guild.  Charles is fluent in four languages especially in cheese!

Charles Duque is currently Managing Director, Americas for CNIEL based in New York, NY.  He also oversees the French Cheese Board, a retail and event space for promoting French cheeses in New York City.For over two years, Charles’ main objective is to serve as the point of contact for the French cheese companies in the American continent and inform them of actions to promote their products as well as working with implementing agencies executing information provision and promotion measures in the USA and Brazil.Previously, Charles worked for Savencia Fromage &amp; Dairy, which is among the world’s leading milk processors, the No. 2 cheese group in France and the No. 5 worldwide, where he implemented a retail concept with US based supermarket chains to support quality cheeses.Charles’ previous experiences took him to San Francisco to open the US subsidiary of Richart Chocolates and as the Director of the AgroTech sector of BusinessFrance: The French Trade Office helped over 300 French companies enter the U.S. market to do business.Charles is a member of The Order of Agricultural Merit; an order bestowed by the French Republic for outstanding contribution to agriculture and an inductee in the International Cheese Guild.  Charles is fluent in four languages especially in cheese!

David Sabin

...and we're back! Welcome to Season 2 of Food Connected! Kicking off our new season is David Sabin, Festival Organizer of Palm Beach Food &amp; Wine Festival and President of Brickhouse PR &amp; Special Events (and a recent new Dad!). With a background in design and public relations for local, national and international brands, David created Brickhouse Public Relations &amp; Special Events to provide a unique experience and unlimited opportunities for clients. As a passionate foodie, David is the organizer of the exponential growth of the Palm Beach Food &amp; Wine Festival. David’s commitment and tenacity has brought star talent and legendary celebrity chefs to the Palm Beaches for this annual event. 

...and we're back! Welcome to Season 2 of Food Connected! Kicking off our new season is David Sabin, Festival Organizer of Palm Beach Food &amp; Wine Festival and President of Brickhouse PR &amp; Special Events (and a recent new Dad!). With a background in design and public relations for local, national and international brands, David created Brickhouse Public Relations &amp; Special Events to provide a unique experience and unlimited opportunities for clients. As a passionate foodie, David is the organizer of the exponential growth of the Palm Beach Food &amp; Wine Festival. David’s commitment and tenacity has brought star talent and legendary celebrity chefs to the Palm Beaches for this annual event.

DeLu Jackson

In this episode, Lonny speaks with DeLu Jackson, Vice President of Precision Marketing at Conagra Brands. DeLu leads the company’s marketing transformation and demand acceleration through increased data intelligence, agility, always-on content and dynamic measurement. He is responsible for various facets of integrated marketing for the organization, including design, advertising, media, e-commerce, agile content and consumer data.DeLu has over 20 years of marketing experience with well-known consumer brands. Prior to joining Conagra Brands, he was vice president of digital acceleration for Kellogg Company and previously served as corporate vice president of global marketing at McDonald's Corporation where he led marketing, social media and customer engagement. DeLu has also served in leadership roles in marketing for Nissan, Audi, Subaru and Ford.He grew up in Dallas and has lived in Princeton, NJ, St. Louis, Kansas City, New York City, Detroit, Philadelphia, Tokyo and now Chicago. He has been married to Anna for 13 years and has two daughters, Mia (12) and Harper (8), and one son, Nikko (5).

In this episode, Lonny speaks with DeLu Jackson, Vice President of Precision Marketing at Conagra Brands. DeLu leads the company’s marketing transformation and demand acceleration through increased data intelligence, agility, always-on content and dynamic measurement. He is responsible for various facets of integrated marketing for the organization, including design, advertising, media, e-commerce, agile content and consumer data. DeLu has over 20 years of marketing experience with well-known consumer brands. Prior to joining Conagra Brands, he was vice president of digital acceleration for Kellogg Company and previously served as corporate vice president of global marketing at McDonald's Corporation where he led marketing, social media and customer engagement. DeLu has also served in leadership roles in marketing for Nissan, Audi, Subaru and Ford. He grew up in Dallas and has lived in Princeton, NJ, St. Louis, Kansas City, New York City, Detroit, Philadelphia, Tokyo and now Chicago. He has been married to Anna for 13 years and has two daughters, Mia (12) and Harper (8), and one son, Nikko (5).

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