Sheraton Denver Downtown Hotel

PRESENTERS, INE FEATURED CHEF AND CONFERENCE CULINARY ADVISORS

Presenters

Calhoun Jenna

Jenna Calhoun

Principal Sundae Tucker

Kickstarter Session – Intentional Hospitality & the Changing Work Environment

Monday, October 17

Jenna Calhoun is the owner of Sundae Tucker Consulting, a boutique consultancy focused on educating, supporting and amplifying emerging F&B brands and elevating leaders in foodservice and hospitality. Prior to starting her own firm, Jenna held multiple positions with Nestle USA leading commercial strategy, national distribution and strategic accounts within the coffee, dairy, baking and water categories. She began her career in foodservice & hospitality with PepsiCo in Chicago, before joining Massimo Zanetti Beverage USA, a global coffee manufacturer, in a handful of sales, leadership, and strategy roles. People, progress and authentic, sincere, mutually beneficial relationships drive her day in and day out. An eternal optimist with an exhaustive commitment to self-improvement and education, she loves her work and this industry.

Jenna is a three-time SHFM Rising Star, recipient of the Young Professional of the Year Award (2020) and SHFM Director’s Spirit Award (2022). She is a proud volunteer of the SHFM Foundation eagerly focused on engaging rising talent through its student chapters, as well as a member of the Industry Advisory Board. You may also recognize her as this year’s conference chair, a humbling honor she has both thoroughly enjoyed, and is happy to pass onto the lucky leader next year!

LI: Jenna Calhoun

Cheeseman Patrick

Patrick Cheeseman

Managing Director, Workplace Experience
CBRE I Americas Consulting

Kickstarter Session – Intentional Hospitality & the Changing Work Environment

Monday, October 17

A hotelier with nearly 20 years of experience delivering world-class hospitality and a human-centered sales philosophy, Patrick Cheeseman has made a career out of empowering distributed and centralized teams to deliver outstanding, frictionless experiences built around a human touch. At CBRE, he led the Experience Services product team at Host, building a differentiated workday experience with world class, personalized service and enabling technology.

Currently, Patrick is leading operations and solutions for the Workplace Center of Excellence in Americas Consulting. He is providing operational and thought leadership for his team and for clients looking to CBRE to help them create world-class experiences for employees through service, technology, placemaking and culture.

LI: Patrick Cheeseman

Antonio Gray

Antonio Gray

SVP, Global Food, Enterprise Services Executive
Bank of America

Kickstarter Session – Intentional Hospitality & the Changing Work Environment

Monday, October 17

Antonio Gray is responsible for the enterprise-wide strategic and operational oversight for Enterprise Services. His team’s accountability spans a variety of services including food and beverages across cafes, corporate dining rooms, cafeterias, conference center management, catering services and more.

Antonio joined Bank of America in 2020 after extensive experience in the food services and hospitality sector, holding leadership roles with Compass Group, Food & Beverage Director of The Watergate Hotel and John F. Kennedy Center for the Performing Arts in Washington D.C.

Antonio majored in Psychology at East Carolina University and is a native of Washington DC.

LI: Antonio Gray

Mboone 2022

Mboone Umbima

VP, Brand Strategy
David Rio Chai and Tea

Kickstarter Session – Intentional Hospitality & the Changing Work Environment

Monday, October 17

With a background in Organizational Change, Mboone Umbima has earned the reputation of a genuine change agent and a trailblazing brand and marketing executive. Coupled with her experience as an executive coach and corporate social responsibility leader, few people have the depth and breadth of experience that she has. With 15 years of experience spanning multiple industries, banking, food service, philanthropy and now the beverage industry, Mboone has been recognized for her bold thinking and cutting edge ideas. During her time at the Compass Group, she chaired the B&I Diversity and Inclusion Action Council, establishing a mentorship program to create growth opportunities for women and people of color.

In 2016, she took a sabbatical year in Kenya where she headed the communications for Kenya’s largest foundation, the Equity Group Foundation, working on socioeconomic transformational programs aimed at servicing the poor through education and financial inclusion.

As the VP of Brand Strategy at David Rio Coffee and Tea, she is responsible for the organization’s philanthropic programs working with the International Fund for Animal Welfare supporting conservation programs all over the world. Mboone is passionate about the impact of effective leadership. She cares deeply about Africa’s wild life and loves super spicy masala chai.

Killian

Kelly Smith Killian

Chief Content Officer
Wright Creative

The Function & Future of Workplace & Workspace

Opening General Session – Tuesday, October 18

Kelly Smith Killian is a career journalist and creative leader with a record of reimagining and launching innovative content programs for major brands. Her roles in media have included overseeing editorial for Foodservice Equipment Reports, Foodservice Director and Restaurant Business, and serving as editor-in-chief of Restaurants & Institutions. Kelly’s work spans B2B, B2C and consumer media—including Martha Stewart Living Omnimedia—and she’s covered everything from restaurants to real estate to weddings. Currently, as chief content officer of Wright Creative, she applies what she knows about creating excellent, effective content to help businesses connect with real people in fearless, authentic and unexpected ways. Kelly studied English at the University of California, Berkeley and is an alumnus of the prestigious Columbia Publishing Course (formerly Radcliffe Publishing Course).

LI: Kelly Smith Killian

Dubisar Kelly

Kelly Dubisar

Design Principal
Gensler

The Function & Future of Workplace & Workspace

Opening General Session – Tuesday, October 18

Kelly Dubisar is an award-winning Design Principal who uses her creative energy to provide tailored design solutions for some of Gensler’s most iconic clients such as Instagram, Facebook and LinkedIn. Her ability to create transformative workplace — rooted in research and a fundamental understanding of a company’s business — makes her a highly sought-after designer. Kelly applies her unique design approach with tech companies to other workplace project types, including the headquarters for Hyatt Hotels in Chicago, IL and E&J Gallo Wines in Modesto, CA. As one of the firm’s design leaders, Kelly brings her knowledge and expertise to shaping the future of workplace design for the San Francisco office, and currently serves as the Regional Design Experience Leader for the Northwest Region. She graduated from the University of Nebraska – Lincoln.

LI: Kelly Dubisar

Freeman Mark

Mark Freeman

Director of Food and Hospitality
LinkedIn

The Function & Future of Workplace & Workspace

Opening General Session – Tuesday, October 18

Mark Freeman is an industry leader with more than 50 years’ experience in the restaurant and onsite foodservice world. At LinkedIn, he drives strategic direction for the increasingly growing and expanding company. Prior to joining LinkedIn, Mark led the global food program at Ford Motor Company where he provided strategic direction to a company transforming its workforce and programs to the digital world. Before joining Ford, he spent 13 years leading the award-winning global food program at Microsoft where he introduced innovative solutions to foodservice including culinary innovation, wellness, sustainability, indoor growing, food waste and a host of other unique aspects related to the food program and industry. He has also been in leadership positions within industry associations, including serving as the SHFM President.

LI: Mark Freeman

Welch Maureen

Maureen Welch

Senior Product Executive, Workplace Management
JLL

The Function & Future of Workplace & Workspace

Opening General Session – Tuesday, October 18

Maureen Welch leads the evolution of game-changing Workplace/Integrated Facilities Management (IFM) solutions to accelerate clients’ transformation and enables them to put their people first wherever and however the work takes place. She works closely with her clients, industry partners and JLL colleagues to navigate through continuous moments of inflection and change to co-create solutions that balance structure and agility. Working at the intersection of work, workforce and workplace ecosystems, Maureen takes a programmatic approach and embeds continuous improvement and innovation to achieve objectives and results. Her expertise includes product management, strategic alignment and operational enhancements, organizational constructs and governance, technology integration and PMO/success management for complex initiatives. With more than 10 years of product/service management and 20 years in management consulting, she has guided dozens of large, global companies through complex transformations in multiple industry sectors.

LI: Maureen Welch

Salvagno Davin

Davin Salvagno

Keynote Speaker & Author

Applying Purpose to Business Transformation

General Session –Tuesday, October 18

Davin Salvagno is the Founder & CEO of PurposePoint, the Cofounder of The Purpose Summit and the author of “Finding Purpose at Work." He is an inspirational speaker and thought leader known for connecting purpose, people and performance. Having spent nearly two decades serving in various leadership roles in finance, human resources, operations and marketing with Fortune 500 companies, Davin’s insights and talks have helped hundreds of organizations across the world engage their purpose and inspire their people. He also serves as a leadership coach, corporate consultant and strategist, helping organizations clearly define their mission, vision and values, and is a subject matter expert on multi-generational shifts, talent attraction, engagement, retention and socialcommunications.

LI: Davin Salvagno

Hall Kindra

Kindra Hall

President and Chief Storytelling Officer
Steller Collective

Stories That Stick: The Irresistible Power of Strategic Storytelling

Keynote General Session – Wednesday, October 19

Kindra Hall is one of the most sought-after keynote speakers and inspires teams and individuals to better communicate the value of their company, their products and their individuality through strategic storytelling. What began as a storytelling assignment in fifth grade, grew into a passion for not only telling stories, but a mastery for teaching others the methods and science of storytelling so they can better tell their own. The blend of inspiration and education in Kindra’s keynotes means that audiences leave feeling excited and equipped to finally put their stories to work in a tangible way. Her book, Stories that Stick: How Storytelling can Captivate Customers, Influence Audiences and Transform Your Business debuted at number two on the Wall Street Journal Bestseller List and Forbes said it “may be the most valuable business book you read."

LI: Kindra Hall

Cook James

James Cook

Americas Director of Retail Research
JLL

Breakout: Tech Bytes: Where Are We Going?

Wednesday, October 19

James Cook oversees JLL’s production of national retail research. His focus includes the development and implementation of research strategy, methodology, platform deliverables and broad sector analyses for the retail property markets in the United States, Mexico and Canada.

He speaks regularly at events about how retail real estate will change with tomorrow’s economy. He was ranked in the 2022 list of top 50 LinkedIn CRE influencers by CREiSUMMIT. He hosts the Where We Buy podcast, a show about retail and real estate. James also co-hosts the weekly live video show Everything We Know About Retail and hosts Building Places, a podcast about the future of commercial real estate.

LI: James Cook

Orman Ted

Ted Orman

Vice President and CIO, Technology
Aramark

Breakout: Tech Bytes: Where Are We Going?

Wednesday, October 19

Ted Orman is the Vice President and CIO, Technology for Aramark’s Workplace Experience Group, responsible for the technology strategic direction, vision and innovation of Aramark’s corporate dining division. As a seasoned professional with more than 25 years of technology hospitality experience, he is known for a client-centric approach to the business by developing high-performing business relationships that consistently provide technology solutions to business agendas to drive profitable growth and enhance business margin. Ted is an American Corporate Partners (ACP) Mentor, a national nonprofit organization focused on helping returning veterans and active-duty spouses find their next careers through one-on-one mentoring, networking, and online career advice. He holds a Bachelor of Science degree from Widener University.

Schumaker Joseph

Joseph Schumaker

Founder and CEO
FoodSpace®

Breakout: Tech Bytes: Where Are We Going?

Wednesday, October 19

After graduating with honors from the California Culinary Academy in San Francisco, Joe Schumaker co-founded Cosmopolitan Catering in Sunnyvale, CA and successfully grew the business to be the largest catering company in Northern California specializing in corporate dining. After exiting Cosmo in 2015, which was acquired by Compass Group, he started FoodSpace® with the goal of creating meaningful food and beverage programs through thoughtful design and innovation. Today, Joe leads a team of experts in kitchen design, foodservice management, food business growth strategy, innovative food technologies and mentorship consulting for some of the top architects and designers across the US.

LI: Joseph Schumaker

Suber Sonia

Sonia Suber

Vice President, Information Systems and Technology, Business Relationship Management
Sodexo USA

Breakout: Tech Bytes: Where Are We Going?

Wednesday, October 19

Sonia Suber is a global IT leader with a proven track record for driving innovation and business performance. During her tenure at Sodexo, she routinely earned recognition for her many accomplishments and currently leads a team of 25 top technology professionals. As Vice President, Business Relationship Management, Sonia is an integral member of the IS&T Executive Team, reporting directly to the CIO of Sodexo, North America. Her responsibilities include guiding ongoing transformation within the organization throughout Global and US regions bringing to life the vision for supporting business segments, service operations and transversal functions and working with internal marketing and business development teams to mature technology solutions and strategies for Sodexo’s client and customer base. Presently, Sonia is developing an agile model to further support the advancement of innovation within the BRM organization, which will ultimately support client outcomes and strengthen Sodexo IS&T for future challenges.

Alex Howren

Director of Culinary
Guckenheimer @ Google

Breakout: Trends, Tricks & Truths of Food, Wellness & Nutrition!

Breakout Session – Wednesday, October 19

Alex Howren has over 20 years of experience in the culinary world from coast to coast. She joined Guckenheimer in 2015 where she held the role of Regional Executive Chef, South Region and is now the Director of Culinary. Alex champions a variety of sustainability initiatives, "As Director of Culinary at a global company, I have the opportunity to make a big impact. There are sustainability opportunities in everything we do. If we're passionate about embracing those, we can make real significant change."

Alex is a graduate of the University of Southern California, where she double majored in Political Science and Gender Studies. She decided during her junior year that she wanted to be a chef. Her mother, of course, told her she had to finish college first!

LI: Alex Howren

Landry S

Suzanne Landry

Vice President of Wellness and Sustainability
Compass Group North America – Eurest

Breakout: Trends, Tricks & Truths of Food, Wellness & Nutrition!

Breakout Session – Wednesday, October 19

Suzanne Landry is the Vice President of Wellness and Sustainability at Compass Group North America – Eurest USA, and Registered Dietitian Nutritionist. She leads a team that is shaping the future of the food system, creating a positive change for the wellbeing of people and the planet focusing on business growth, client collaboration and strategic partnerships. Suzanne uses her extensive knowledge of nutrition and sustainability with her love for the culinary arts and bringing people together to develop programs and strategy that is inspires meaningful change. For many years, she had a private practice with both individuals and corporations, helping thousands of people optimize their health through innovative wellness programs.

Suzanne has been a wellness consultant for Fortune 500 brand companies, universities, clinical and health research organizations and a supermarket nutrition labeling initiative. When she is not working, she loves to spend time on the ocean kayaking and quohaging, in her greenhouse with her ducks and chickens – Larry and the Ladies.

LI: Suzanne Landry

INE Featured Chef and Conference Culinary Advisors

Brotherluck

Brother Luck

INE FEATURED CHEF
Top Chef Alum, Author, Speaker

Industry Networking Event

Monday, October 17

With a name like Brother Luck it would be easy to attribute success to good fortune, but Brother's is a result of hard work, determination and passion. His culinary journey began in San Francisco shortly after his father passed away when he was 10 years old. Brother and his family fell on hard times and by the age of 14, he was working in professional kitchens. He enrolled in a culinary arts vocational school in Arizona, where the free food was intriguing enough to keep attending the cooking classes. Brother eventually was awarded with enough scholarships to attend the Art Institute of Phoenix. His time in college would lead to a diverse career cooking in places around the world including in Japan, Hong Kong, Chicago, New York City and Colorado Springs. In 2016, Brother was awarded with an alumni scholarship from The Gohan Society to expand his cooking and travel experiences in Japan to extend his training and exposure into China—opportunities that have shaped both his cooking style and personal perspective.

Brother also has an impressive array of television appearances that include appearing on Food Network as a Chopped finalist and Bravo’s Top Chef Season 15 and 16. Since his global travels, he stepped into the role as entrepreneur opening his signature southwestern concept, Four by Brother Luck and a modern Asian eatery, Lucky Dumpling in Colorado Springs, Colorado. More recently, Brother was nominated as a James Beard “Best Chef” Semi-Finalist for the Mountain Region.

Bustamante Brielle

Brielle Bustamante

INE HOST CHEF LEADER & CULINARY ADVISOR
Regional Executive Chef
ISS Guckenheimer

Industry Networking Event

Monday, October 17

Brielle Bustamante always strives to keep guests happy while honing her craft and feeding her passion. She knew she wanted to be a chef since she was seven years old and has been fulfilling that dream since graduating from the Art Institute of Dallas in 2007. She earned her ProChef Level II and Level III certifications from The Culinary Institute of America.

She has competed in many chef cook offs and competitions including winning the South Regional Culinary competition, excelling in the North American Culinary Competition and an episode of the Food Network’s Cooks vs. Cons. Brielle is also a huge pop culture buff and always happy to chat with you about anything comic-related or nerd culture-related.

Ivens Brown Chris

Chris Ivens-Brown

INE HOST CHEF LEADER & CULINARY ADVISOR
Chief Culinary Officer, Corporate Executive Chef
Eurest, Compass Group

Industry Networking Event

Monday, October 17

Chef Chris Ivens-Brown was born and raised in the south of England. At just sixteen years old, he was accepted into the prestigious Academy of Culinary Arts program at London’s Academie de Culinaire de France. In 1995, Chef Chris moved to the United States and started his career working for Compass Group. In recognition of his exemplary performance, achievements and leadership, he was promoted to Chief Culinary Officer in 2018.

Chef Chris’s passion for advocating for culinary sustainability has been discernable over the past decade. He has made it his mission to educate the food industry, as well as the home cook, about simple and effective methods for cooking and eating fresh, seasonable and sustainable foods. Chef Chris has also had the honor of cooking for a myriad of celebrities and public figures - Phil Collins, Martha Stewart and Queen Elizabeth to name a few.

Melody Miranda

Melody Miranda

INE HOST CHEF LEADER & CULINARY ADVISOR
Senior Culinary Director
Good Eating Company, US

Industry Networking Event

Monday, October 17

Melody is an executive chef with over 20 years in the culinary field. Her culinary spark was fueled early on during her frequent family outings to various restaurants of new, exciting and ethnic cuisines, and collecting the restaurant receipts as souvenirs along the way.

Melody began her culinary career at the age of 14 at an historic bed and breakfast inn among the Sierra Nevada foothills of California where she was raised. She continued developing her artistic talents for food decoration and presentation. After Melody graduated from the California Culinary Academy in 2000, Melody started her own private chef business. In addition, she has become a corporate chef and a self-proclaimed food nerd (note the above restaurant receipt collection). Lastly, Melody is a certified Soil Advocate and has a passion for all things regenerative in the food and farm world.

Ryan John

John Ryan

INE HOST CHEF LEADER & CULINARY ADVISOR
Chief Culinary Officer
Lifeworks Restaurant Group

Industry Networking Event

Monday, October 17

John Ryan began his career in Ireland where he attended culinary school, and after seven years, returned to New York City to work at the Carlyle Hotel in Manhattan. In his next career move, he purchased a restaurant/catering business in New Jersey and after tackling his own business, decided to pursue business dining. John is the recipient of many prestigious awards and honors including Executive Chef of the Year, a James Beard Foundation Guest Chef and Aramark Northeast Region Culinary Excellence Award. He had the honor of cooking as an Aramark representative at the United Nations, where he was personally congratulated by former President George Bush II.

John looks at the everyday like it is a new day to learn, teach and serve. He takes great pride in creating culinary delights for his guests, and more importantly, training his team to do the same. John believes you can make someone’s day in many ways and food usually plays a big part of that. Making people happy, creating memories and seeing people smile at something unexpected in their restaurants is what it is all about for him.