Experience in-depth presentations and insights from some of the top chefs and culinary professionals in the industry. Get to know these pros now and get ready to learn (and taste) their secrets to creating delicious and inspiring culinary creations at the conference!
Born and raised in Atlanta, Gillespie began his culinary education at the Art Institute of Atlanta, using several scholarships he had previously earned from cooking competitions and other academic achievements.
Raised around the catering and events industry, planning parties is in Ashley’s blood. Moving to New York City to attend the Gallatin School at NYU, Ashley worked for several different catering companies and restaurants in the city.
Executive Chef, 24 Carrots Catering & Events, Irvine, CA
Chef Ashley Santo Domingo joined the innovative team at 24 carrots to bring her unparalleled, award-winning food creations to the discerning clients – from brides to corporations – who trust 24 carrots to deliver the absolute finest in cat
Daniel Epting was raised in an event planning family, so naturally a love of entertaining was passed down to him as well. He began as a busser and shortly after began running kitchens for high-end served meals and large scale buffets.
Sous Chef/Assistant to Executive Sous Chef, Daniel et Daniel, Toronto, Ontario, CAN
Hillary Brown attended and graduated from George Brown College in Toronto, Canada with an Honors Diploma in Culinary Management. She has worked at Daniel et Daniel Event Creation and Catering since September 2006.
Jamie Keating, CEC is the management behind The RiverMill Event Centre. He is a graduate of Paul Smith’s College, located in the Adirondacks of New York, and the Culinary Institute at Greystone in California.
Larrian Gillespie has followed her passion for artisanal culinary experiences by holding certifications from the French Pastry School, La Varenne, Le Centre de Formations D’Alain Ducasse, Cal Poly San Luis Obispo in artisanal cheese making
Lee Epting, founder of Epting Events, got his start in private catered events in the late 1960s. Word spread about his delicious food and knack for putting together a fun party and in 1977, Lee Epting Catering was born.
Chef Tyler Stone is one of America's stars in the next generation of chefs. From the time he was 4 years old, Tyler has had a full-blown passion for the culinary arts and has already accomplished much in his career.
Corporate Executive Chef, Proof of the Pudding, Atlanta, GA
As Corporate Executive Chef for Proof of the Pudding by MGR, Inc. Vagn Nielsen emphasizes creativity and flexibility when preparing cuisine for the thousands of clients they serve. From elegant dinners for former President and Mrs.