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