SPOTLIGHTS

The food and beverage industry has evolved over the last two years. We are more innovative and more thoughtful than ever before. No one understands that better than these industry insiders. Uncover the next month, year and even generation of Culinology from each of our spotlight speakers who are constantly changing the playing field.

Mike Kostyo, Trendologist, Datassential

Friday, March 25: 10:30 AM - 11:45 AM

2022 Trends: A New Era

It's not hyperbolic to say that the pandemic changed everything. From a food industry standpoint, every idea and concept we talk about for years to come will be divided into pre-COVID and post-COVID trends. So what does the post-COVID era look like? We'll dive into the data that shows what our food future looks like. What trends actually managed to grow during the pandemic, which means they are safe bets for the years ahead? How do you compete in the "Wild Wild West," where ghost kitchens pop up overnight, supermarkets and c-stores go delivery-only, and the lines between segments are so blurry they may as well not exist at all. And what might the far-off future -- 50 years ahead -- look like for both foodservice and retail?

About Mike: 

Mike Kostyo is the resident Trendologist and Senior Managing Editor at Datassential, the food industry's leading market research and trends company. At Datassential, Kostyo oversees the company's seven TrendSpotting magazines, custom client publications, and he leads trend immersion tours and ideation sessions across the country. Kostyo was a recurring guest on Fusion TV's "The AV Club Show"; has been featured on WGN Radio, CBS Radio, and Gimlet Media's "Why We Eat What We Eat" podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and he was a judge on Food Network's "Eating America." He has a master’s in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine, and artisan cheese production. In his spare time he teaches cooking classes and co-founded a monthly food swap in Chicago.

Suzanne Vizethann, Chef, Founder and Owner, Buttermilk Kitchen

Thursday, March 24: 9:00 AM - 10:15 AM

The Secret to Locally-Source, Sustainable Cooking

Opening a restaurant isn’t an easy task, but it sure is a rewarding one. Hear from Suzanne, the owner of Buttermilk Kitchen since 2012, about the trials and tribulations that go along with starting your own restaurant. Buttermilk Kitchen, which was Suzanne’s second attempt at restaurant ownership, is now a locally-sourced, woman-owned, sustainable powerhouse, located right here in Atlanta, Georgia. Join us to learn how she got to where she is now and what it means to own Buttermilk Kitchen.

About Suzanne: 

Suzanne Vizethann is the chef, founder and owner of Buttermilk Kitchen; the beloved breakfast/brunch restaurant in the Buckhead neighborhood of Atlanta GA.  After working in fine dining restaurants around the city, Suzanne opened the Hungry Peach, a cafe and catering concept in 2009 which later led to the opening of Buttermilk Kitchen in 2012.

The breakfast innovator and brunch queen is a Food Network CHOPPED champion, contestant on the hit show Guy’s Grocery Games, and has also been featured on the Today Show, the Chew, and Diner’s Drive-in’s and Dives.

Suzanne has a whimsical and modernistic approach to the typical American breakfast.  She considers herself to be the “Queen of Brunch”. She recently started an innovative biscuit pop up called Milkdrop that features a fun spin on the Southern staple.

Timothy Gump, Corporate Chef, National Accounts, Dot Foods Inc.

Wednesday, March 23: 2:30 PM - 4:00 PM

Satisfying Consumers’ Cravings: Innovating & Adapting Amidst COVID-19

As the COVID-19 pandemic catapulted the world into a state of uncertainty, the food industry stepped up to keep Americans fueled and fed, adapting rapidly to a new normal. From the rise of contactless delivery to evolving consumer taste preferences, the foodservice industry has seen a multitude of changes in a short period of time. In this session, an expert panel of chain restaurant chefs and distributors come together to discuss these changes – and provide their perspectives on innovating and adapting in the face of COVID. Join us to get their insights on everything from supply chain concerns to consumer trends – and find out which pandemic trends are here to stay.

About Timothy: 

Tim Gump started his culinary career sweeping parking lots in 1965. In 1973, he moved up to join a European-style apprenticeship under Edward J. Sharp, Escoffier winner at the Marriott in Cleveland. He became the corporate chef at US Foodservice in 1997, working with Harry Crane, Mike Minor, and other corporate chefs and manufacturers on USF private and signature product lines. After 12 years at US Foodservice, he became executive chef at Illinois State University for seven years.

In 2014, Tim joined Dot Foods, becoming the first corporate chef for North America’s largest food redistributor. He works directly with Dot’s national account culinary teams, chefs, and research and development departments to assist in sourcing products from Dot’s pantry of over 133,000 items from over 1,000 manufacturer partners. His unbiased support allows them to obtain quality products based on chef specifications.

Dave Wooley, Director Of Deliciousness, Buffalo Wild Wings, Inc.

Wednesday, March 23: 2:30 PM - 4:00 PM

Satisfying Consumers’ Cravings: Innovating & Adapting Amidst COVID-19

As the COVID-19 pandemic catapulted the world into a state of uncertainty, the food industry stepped up to keep Americans fueled and fed, adapting rapidly to a new normal. From the rise of contactless delivery to evolving consumer taste preferences, the foodservice industry has seen a multitude of changes in a short period of time. In this session, an expert panel of chain restaurant chefs and distributors come together to discuss these changes – and provide their perspectives on innovating and adapting in the face of COVID. Join us to get their insights on everything from supply chain concerns to consumer trends – and find out which pandemic trends are here to stay.

About Dave: 

Cooking at four- and five-star restaurants in Florida, New Mexico and Colorado, Chef Woolley has always wanted to further expand and explore the culinary world through flavor & inspiration while either apprenticing at fine dining restaurants in Walt Disney World, perfecting cowboy cuisine at his family-owned Antero Grill restaurant in Colorado, being mentored by culinary historian Sam Arnold at The Fort, or inspiring culinary research and development at Red Robin Gourmet Burgers. 
Also, in 2013, he also used creative and entrepreneurial spirit to form CD Culinary Approach, a consulting company that helps inspire food service and retail brands through passionate innovation, ideation and initiation. Working with clients like the Idaho Potato Commission, National Watermelon Promotion Board, California Avocado Commission and National Mango Board where Chef Woolley offered collaborative and cutting-edge menu innovations, creative solutions to support operations, department integration, recipe standardization and raw material sourcing. Woolley took this new learning experience and recently brought it to his current role at Buffalo Wild Wings in Atlanta Georgia, as Director of Culinary Innovation AKA “Director of Deliciousness”. 

Arnold Gashoff, Vice President Marketing & Merchandising, Innovative Food Holdings, Inc.

Wednesday, March 23: 2:30 PM - 4:00 PM

Satisfying Consumers’ Cravings: Innovating & Adapting Amidst COVID-19

As the COVID-19 pandemic catapulted the world into a state of uncertainty, the food industry stepped up to keep Americans fueled and fed, adapting rapidly to a new normal. From the rise of contactless delivery to evolving consumer taste preferences, the foodservice industry has seen a multitude of changes in a short period of time. In this session, an expert panel of chain restaurant chefs and distributors come together to discuss these changes – and provide their perspectives on innovating and adapting in the face of COVID. Join us to get their insights on everything from supply chain concerns to consumer trends – and find out which pandemic trends are here to stay.

About Arnold: 

Arnold Grashoff is a Specialty, Import, Gourmet & eCommerce food industry professional. Over 30 years’ experience in working in the U.S. Specialty Retail, Natural, Specialty Foodservice & eCommerce food space.  Arn began his career in sales developing new markets for specialty cheese and Scandinavian Imports with a small Chicago based importer and distributor of Scandinavian foods.  Arn then went on to serve a 21-year career as Senior Director- Fresh Products with KeHE the U.S.’s largest privately held specialty food distributor servicing Retail & Natural Food accounts nationally focusing on Specialty Cheese, Prepared foods, Bakery and Deli products. From there he moved to the role as Director of Marketing and Procurement with European Imports- (a Sysco subsidiary) overseeing all Importing of Gourmet Goods, product assortment, and marketing supplying for foodservice and retail accounts nationally with specialty domestic and imported product assortments. Arn’s current role is that of Vice President of Marketing and Merchandising with Innovative Food Holdings Inc. Innovative Food Holdings Inc. is a multifaceted national provider in the specialty foods space to foodservice and direct-to-consumer through multiple operations which includes igourmet.com the country’s largest ecommerce store for specialty gourmet cheese, Food Innovations, Artisan Specialty Foods, Mouth.com, Gourmet Foodservice Group and For the Gourmet.

Scott Rodriguez, SVP Menu Strategy & Innovation, Papa Johns

Wednesday, March 23: 2:30 PM - 4:00 PM

Satisfying Consumers’ Cravings: Innovating & Adapting Amidst COVID-19

As the COVID-19 pandemic catapulted the world into a state of uncertainty, the food industry stepped up to keep Americans fueled and fed, adapting rapidly to a new normal. From the rise of contactless delivery to evolving consumer taste preferences, the foodservice industry has seen a multitude of changes in a short period of time. In this session, an expert panel of chain restaurant chefs and distributors come together to discuss these changes – and provide their perspectives on innovating and adapting in the face of COVID. Join us to get their insights on everything from supply chain concerns to consumer trends – and find out which pandemic trends are here to stay.

About Scott: 

Scott Rodriguez is currently Senior Vice President of Menu Strategy and Product Innovation at Papa Johns Inc, the world’s third-largest pizza delivery company with more than 5,300 restaurants in 48 countries and territories.
Scott has over 20 years of culinary innovation and menu strategy expertise for leading national restaurants. Previously at BJ’s Restaurants, Inc. where he spent over ten years and most recently was the SVP, Culinary and Kitchen Innovation. Prior to that, Scot spent over seven years at Original Roadhouse Grill where he was the Food and Beverage Manager.
Scott graduated in Food Service Management, Culinary Arts from Johnson and Wales University.