Drexel Announces All-Star 2019 Philly Chef Conference Line-Up

On Sunday, March 10 and Monday, March 11, Drexel University’s annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Hospitality Management Program Director Mike Traud is proud to announce this year’s impressive roster of participants and panelists.

Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon.

The 2019 Drexel Chef’s Conference will begin on Sunday, March 10. Participants will include:

Karen Akunowicz, Fox & the Knife, Boston, MA
Reem Assil, Reem’s California and Dyafa, Oakland, CA
Mashama Bailey, The Grey, Savannah, GA
Kristian Baumann, 108 and The Corner, Copenhagen, Denmark
Victoria Blamey, chef
Cristina Bowerman, Glass Hostaria, Rome, Italy
Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC
Marco Canora, Hearth, Zadie’s Oyster Room and Brodo, New York, NY
Hillary Dixler Canavan, Eater National
Tim Carman, Washington Post
Nicholas Coleman, Grove and Vine
Devita Davison, FoodLab Detroit, Detroit, MI
Angela Dimayuga, The Standard, multiple locations
Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories”
Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skilletand Skirt Steak
Osayi Endolyn, writer
Joshua Evans, University of Oxford (formerly of the Nordic Food Lab)
Tiffani Faison, Tiger Mama, Boston, MA
Genevieve Gergis, Bavel and Bestia, Los Angeles, CA
Jeff Gordinier, Esquire
Michael Harlan Turkell, author, podcaster and photographer
Jorge Hernandez, Minibar by Jose Andres, Washington, DC
Arielle Johnson, MIT Media Lab
Carlin Karr, Frasca Food and Wine, Boulder, CO
Amanda Kludt, Eater National
Priya Krishna, writer
Julia Kramer, Bon Appetit
Lior Lev Sercarz, La Boîte, New York, NY
Malcolm Livingston, Ghetto Gastro
Michael Lynn, Cornell University and Tipping Research
Jamie Malone, Grand Cafe, Minneapolis, MN
Brett Martin, GQ
Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA
Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY
Harold McGee, On Food and Cooking: The science and Lore of the Kitchen
Joshua McFadden, Six Seasons: A New Way with Vegetables
Misti Norris, Petra & the Beast, Dallas, TX
Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN
Matt Orlando, Amass Restaurant, Copenhagen, Denmark
Diego Prado, Basque Culinary Center, Donostia, Spain
Stefen Ramirez, Tea Dealers and 29B, New York, NYNikita Richardson, writer
Jordana Rothman, Food & Wine
Adam Sachs, writer
Lane Selman, Oregon State University and Culinary Breeding Network
Mike Solomonov, Zahav, Philadelphia, PA
Kim Severson, The New York Times
Khushbu Shah, Thrillist
Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle
Chris Shepherd, Underbelly Hospitality, Houston, TX
Ben Shewry, Attica, Melbourne, Australia
Elle Simone, SheChef Inc.
Jeremiah Stone and Fabian von Hauske, Contra and Wildair, New York, NY
Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table
Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH
Adam Vavrick, The Publican, Chicago, IL
Lars Williams, Empirical Spirits, Copenhagen, Denmark
Ben Wurgaft, MIT
Marco Zappia, Martina and Colita, Minneapolis, MN