2019 Presenters

We are proud to welcome the following presenters to Mise 2019:​​​​​​​



Chef Chad Minton

​Conceived in the Westside of Los Angeles in 2008 and born in New York City in 2014 TrueCooks has taken the world by storm, uniting cooks and chefs from all backgrounds and skill levels in a common cause; a genuine love and respect for "What We Do".

TrueCooks is the creation of Chad Minton. A 25-year kitchen veteran, Chad was most recently Executive Chef of the historic Highlands Inn, Carmel California. Prior to that Chad served as Executive Chef at the ultra-chic Andaz 5th Avenue in Midtown Manhattan and Ritz-Carlton in Los Angeles. Chad is also the creative force behind TrueCooks and creates and designs everything for the brand. He credits a lifetime of mincing shallots as his inspiration for the line and preaches the qualities of "Humility, dedication and sacrifice" as keys to success in the restaurant/hospitality industry.


                                                    
Chef Chris Cosentino

​Passionate author, chef, cyclist and philanthropist, Chris Cosentino is co-owner of San Francisco’s celebrated Cockscomb restaurant, Jackrabbit in Portland, OR, and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley, with partner Oliver Wharton and parent company Delicious MFG & CO.

A graduate of the culinary program at Johnson & Wales University, Cosentino cooked at some of the country’s most beloved restaurants, before opening Incanto, his first executive chef position. At Incanto, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking.  During Incanto’s twelve-year tenure, Cosentino mastered the art of hand-crafted cured meats and helped raise awareness about utilizing the entire animal, including its offal.  

In 2014, Cosentino opened Cockscomb, showcasing a range of sustainable meat cuts and dishes inspired by the city’s rich culinary and artistic history.  Drawing inspiration from Portland’s history, Cosentino and Wharton opened Jackrabbit in spring 2017 to highlight the Pacific Northwest’s rich ingredient palate and talented artisans, followed by Acacia House in summer 2017 at Las Alcobas Napa Valley to rave reviews. 

Author of the James Beard Award nominated cookbook for a single subject, Offal Good: Cooking from the Heart with Guts (2017), celebrating whole-animal cooking, and 2012 cookbook Beginnings: My Way to Start a Meal. Cosentino also collaborated with Marvel and wrote Wolverine: In The Flesh. Cosentino won season four of BRAVO's "Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation, and he is a member of Chefs Cycle, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry. Most recently, Cosentino launched Pavé, an all-natural, gluten-free energy bar.

He lives in San Francisco with his wife Tatiana, and son Easton.


Chef Gerry Ludwig, Gordon Foodservice

​Chef Gerry Ludwig is a nationally recognized food writer, speaker and trend tracker, and leads the Culinary R&D department for Gordon Food Service, based in Grand Rapids, Mich. Through ongoing analysis of foodservice-related statistical, media and empirical data, Gerry creates trends-based menu solutions that are executed at the operator level by the company’s team of Culinary Specialists. He is a columnist and editorial board member for the foodservice trend magazine Flavor & The Menu, conducts seminars and workshops at numerous industry events, and executes restaurant research tours in major cities throughout the United States.


Pete Pe
arson, Senior Director, Food Loss and Waste, World Wildlife Fund
Pete Pearson works on food waste prevention and food recovery, helping businesses understand the intersection of agriculture and wildlife conservation. For almost a decade, he has been working as a change agent within various businesses and non-profits on regenerative agriculture, sustainability, and corporate social responsibility (CSR).

Pete has led local and national sustainability programs within the retail grocery sector across 2,000 grocery stores in 37 states. He also has over 10 years of technology experience with companies including Hewlett-Packard, Accenture and Albertsons. He has worked with public schools and hospitals as an independent sustainability consultant, co-founded a non-profit focused on sustainable agriculture, and has also co-produced a documentary film on local food production. Pete currently lives in Washington DC and enjoys fly fishing, boating, and exploring the outdoors with his family.

 
Brad Nelson, Vice President Global Discipline Leader, Culinary, Marriott International
With over 6,500 hotels worldwide, serving nearly 1 million guests a day, Brad certainly has no problem with boredom. Directing the global portfolio culinary strategy for Marriott International’s 30 Global Brands, including The Ritz-Carlton, Marriott, Westin, Renaissance, Courtyard, Aloft (plus 24 more) it is not an understatement to say his plate is always full. A Seattle native, in his 20 years with Marriott, the company has grown from 1200 hotels to the largest Hotel company in the world. He has been honored by the Int’l Food Manufacturers Assoc. as the 2014 Silver Plate “Foodservice Operator of the Year”, cooked at the Beard House, and authored food blogs. A Board of Trustee for The Service Source Foundation, Brad has helped raise over $5 million over 10 years to directly fund programs and services for people with disabilities and their families Never one to be content, his motto is “you’re only as good as your last meal”, good advice from a humble CIA grad.


Lisa Dorfman

​Award winning nutritionist known globally as The Running Nutritionist©, Lisa is leader to industry, Academia, the public and press for more than three decades. she has built a global Integrative Sports Nutrition and Performance Practice, consulting to Olympians, Professionals, Collegiate and Junior athletes, from the NFL and NBA, to US Olympic and Paralympics Teams. She spent a decade at The University of Miami as a professor in the department of Kinesiology & Sport Sciences and left as Director of Graduate Program, Nutrition for Health & Human Performance. Lisa has also taught culinary nutrition at Johnson & Wales University & Miami Culinary Institute (MCI).The author of 8 books, Lisa has made numerous national television and media appearances, and was a National Media Spokesperson for the Academy of Nutrition & Dietetics (AND) & was Recognized Young Dietitian of the Year. A culinary consultant to numerous resorts, spas, & restaurants, Lisa serves as Chairperson of the Miami Culinary Institute (MCI) Advisory Board. In 2014, Lisa & Miami organic restaurateurs launched a Farm to Table Performance Nutrition Delivery Service. She also cofounded the award winning global mobile app called cTHRUNutrition to help consumers find and select optimal foods at groceries and restaurants worldwide.

                               

Leigh Loftus

Leigh Loftus is the founder and CEO of We are Loftus, a photography company based in Chicago, IL. 2019 marks Leigh’s 10th year as a business owner and she’s spent the last decade working along-side the top talent in the hospitality industry and has evolved the company to now offer ongoing solutions to her clients nationwide. She is the official photographer for Women’s Chefs & Restauranteurs, and received the prestigious NAWBO Young Entrepreneur of the Year award in 2017.

We are Loftus works with companies to build annual photography budgets, source photographers on a local level and produce photo-shoots that align with each brand's aesthetics. They work with hotel groups, restaurant groups and corporate companies that need to tell their story continually while keeping the quality higher than that of a cell phone. 
                     

          
Dr. Bruno Goussalt, Chief Scientist, Cuisine Solutions
Dr. Bruno Goussault is recognized as the founder of modern sous vide in 1971. Today, as the chief scientist at Cuisine Solutions, Dr. Goussault continues to refine this revolutionary cooking method—and share his knowledge with world-renowned and up-and-coming chefs alike. He founded the Culinary Research & Education Academy (CREA), where he has taught more than 80 percent of chefs with three Michelin stars, including Thomas Keller, Daniel Boulud, Yannick Alléno, Joël Robuchon, and Anne-Sophie Pic, as well as the next generation of chefs.

Dr. Goussault sits on the board of the Association des Chimistes, Ingénieurs et Cadres des Industries Agricoles et Alimentaires (Association of Chemists, Engineers and Managers of Agricultural and Food Industries) and was recently selected for the prestigious Albert Einstein Legacy Project’s Genius: 100 Visions of the Future initiative.


AJ Schaller, Culinary Specialist, CREA
AJ Schaller is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and managing health department matters - including writing HACCP plans for Sous-Vide. In 2015, after a stint at Corkbuzz as Head Chef, she took the opportunity to work under Bruno Goussault as Culinary Specialist for CREA.
                   

           


Marc Ehrler, Vice President, Corporate Chef, Hilton Americas
A native of Antibes, on the French Rivera between Cannes and Nice, Ehrler trained with world-renowned chefs, including Alain Ducasse, Jacques Maximin and Andre Daguin. Chef Ehrler has been featured in Wine Spectator, Conde Nast Traveler, Travel & Leisure, Gourmet, Tattler and The New York Times, as well as, Lifestyles of the Rich and Famous, the Discovery Channel’s “Great Chefs of the world”, Best 10 Restaurants in the World, CNN International and the Food TV Network. Chef Ehrler is the only Chef to have received two AAA 5 Diamonds awards for 2 different restaurants within the same Hotel and has received the coveted Master Chef of France title in 2002.

Leading up to Vice President Culinary-Corporate Chef Americas, for Hilton Worldwide in 2011, Chef Ehrler was President of Culinary development and innovation for NDB brands and NDB International, Corporate Chef for Loews Hotels and resorts, executive chef at the Loews Miami Beach Hotel, executive chef with the Ritz-Carlton Hotel Company, and many more.

Chef Ehrler was the host of the SoBe Wine & Food Festival for eight years & a ten-year participant; Chef Ehrler received the Master Chefs of France lifetime achievement the “Toque D’Argent”  June 2016.


Dana Pellicano, Vice President, Food & Beverage Experience, Marriott International, The Americas
Dana leads food and beverage for Marriott International - The Americas, drawing on more than 20 years of experience to oversee a team of experts in culinary, events, restaurant and bar, and beverage.  Her love for food & beverage started with her first job as a prep cook in a pizzeria in her hometown of Bloomfield, New Jersey.  Since then, she’s opened a NY Times 4-Star restaurant as kitchen manager, been a general manager for highly regarded restaurants in NYC, and an F&B Director and corporate F&B Director for The Ritz-Carlton Hotel company and Loews Hotels respectively. 

Dana studied International Studies as an undergraduate at Fordham University and Food Studies post-graduate at New York University.  She is an adjunct lecturer in the Preston Robert Tisch School for Hospitality at NYU, where she teaches entrepreneurship in restaurants and bars.   Unable to be without a steady stream of NY bagels or pizza, Dana calls Harlem home. 


Maeve Webster, President, Menu Matters

Maeve Webster is a lead consultant for foodservice manufacturers and operators. She has spearheaded hundreds of major industry studies during her 18 years as a foodservice specialist. Today, Maeve focuses her consultancy on helping manufacturers, operators, commodity boards, and marketing firms leverage food and consumer trends, using her expertise in trends analysis, market assessment, consumer behavior, product testing and brand optimization. Maeve has an MBA from the University of Illinois, a culinary degree from Le Cordon Bleu in Chicago, and owns a cafe in Bennington, VT, in which she runs the kitchen and designs the menu. She is a regular speaker at industry events and a contributor to major media outlets and industry publications, including Flavor & The Menu.


Tony Pereyra, The Spirits in Motion
Mixing and shaking up cocktails for well over a decade, Tony Pereyra has expertise in every facet of the bar and beverage industry: delivering innovations in mixology, developing structured bar programs, establishing strategic partnerships and creating positive training experiences. Today his passion for flavor, recipe development and sourcing the best ingredients, along with training & education keeps Tony busy throughout the year. From developing beverage programs across the globe, to competing in national cocktail competitions, Tony continues to make his mark.

He currently co-runs Los Angeles-based beverage consultancy The Spirits In Motion with co-founder and business partner Phil Wills, started in 2011. By attending and speaking at various seminars and national conferences as an industry influencer, and applying hours of real-time research, Tony stays ahead of the game, able to deliver top notch bar and beverage solutions for his clients.


Joe Schumaker, Principle Design Consultant, SCG FoodSpace
After graduating with honors from the California Culinary Academy, San Francisco, Joe co-founded Cosmopolitan Catering in 2006.  Instrumental in growing the business to over $25M in revenue, he exited to begin SCG FoodSpace in 2015. Cosmo was later acquired by Compass Group.  Today with both SCG and foodspace+co Joe consults as an expert in kitchen design, foodservice management, food business growth strategy and mentorship.






Chandra Ram, PLATE Magazine
As the editor of Plate, Chandra Ram lives and breathes food and what’s exciting in restaurants today. She spent 15 years working as a cook, server and consulting chef before turning to food writing and editing Plate, an award-winning food magazine that challenges chefs to take food further. She holds a bachelor’s degree in journalism from Loyola University Chicago, an associate’s degree in culinary arts from The Culinary Institute of America, and has passed the certificate level of the Court of Master Sommeliers exam. She is a member of Les Dames d’Escoffier and the James Beard Foundation Award judging committee, and has won multiple awards for her writing and editing, including the Jesse H. Neal awards, the Folio awards, the Association of Food Journalists award, and the McAllister Editorial Fellowship. She is the co-author of The Eiffel Tower Restaurant Cookbook (Chronicle Books). Twitter/Instagram: @chandrasplateagazine


Chef Jeb Aldrich, Tiny Lou’s
Aldrich launched his career at Peninsula Grill in Charleston, where he toiled during his time in culinary school. Proving that the apple doesn’t fall far from the tree, Aldrich moved to Alpharetta, Ga. following graduation to work for his father, award-winning chef and restaurateur Jay Swift, at the Rainwater restaurant. Eventually, he took his talents elsewhere, working with celebrated chef Carvel Grant Gould at Canoe and chef Joël Antunes at Joël, one of Atlanta’s most critically acclaimed restaurants. Wanderlust later drew him to Europe, where he cooked at properties in Austria and Italy before returning stateside in 2008 to join his father at 4th & Swift as chef de cuisine. Now, Aldrich helms the kitchen of the swinging French-American brasserie, Tiny Lou’s, presenting a playful approach to French favorites.

As his passion for the industry extends far beyond the kitchen, Aldrich maintains involvement with an array of national and local organizations, including the American Liver Foundation and Share Our Strength. Just as the famed guests from Hotel Clermont’s past have received critical acclaim, Aldrich was named as one of FSR Magazine’s “40 Under 40 Rising Stars” in 2014.



Chef John Franke, Franke Culinary Consulting 
John Franke graduated from Johnson and Wales University in Providence, Rhode Island with an Associates in Culinary Arts and a Bachelors in Food Service Management in 1995. After relocating to Dallas, John began his professional career with Harvey Hotels as a sous chef. 

John later became the concept chef for Pappadeaux. While at Pappadeaux John lead the kitchen opening teams for 8 locations.  In 2003 he left for Africa to embark on missions and humanitarian work in Burkina Faso.  After returning to the States, John worked as a Research and Development Chef in Houston, TX with Pappas Restaurants working with Pappasito’s, Pappadeaux and Pappas Seafood House. 

In June of 2008, John moved back to Dallas to join forces with Front Burner Restaurants as the Corporate Chef and then Vice President of Culinary Operations.  During his 11 year tenure, John led the culinary development, kitchen layout, and culinary team building for multiple brands, including Twin Peaks, Whiskey Cake, Velvet Taco, and Mexican Sugar. John founded Franke Culinary Consulting in 2019 where he specializes in menu development, team building, vendor relationships, kitchen design and high volume execution.




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