Print

Presenters

Kyle Scheele

Kyle Scheele

Innovation Expert

The Patron Saint of Crazy Ideas

Kyle Scheele

Innovation Expert; The Patron Saint of Crazy Ideas

Kyle Scheele has been called "the patron saint of crazy ideas". Whether he's having a Viking funeral for the regrets of 21,000 people, hosting the world's first fake marathon or gaining a million TikTok followers in just 25 hours, he is always on the lookout for crazy ideas that produce wildly outsized outcomes. Over the last decade, Kyle’s projects have been featured in outlets like Fast Company, WIRED, The Washington Post, Yahoo!, BuzzFeed, UpWorthy, Goalcast, and more. His videos have been viewed over 250 million times, and he has spoken to hundreds of thousands of audience members across the United States. More than anything, Kyle hopes that his story can inspire others to chase their own crazy ideas and become the people they were meant to be.

Speaker Bio

Beyond Brainstorming: Inspire Your Inner Idea Factory

Michele Gendreau

Michele Gendreau

Director of Food & Beverage

Disneyland Resort

Michele Gendreau

Director of Food & Beverage, Disneyland Resort

Michele Gendreau is the Director of Food & Beverage for the Disneyland Resort in Anaheim. In this role, Michele is responsible for the strategic development, revenue growth and standards integration for the 170+ Food & Beverage locations within the two theme parks, three resort hotels and the Downtown Disney district.       

With over 40 years of experience in the Food & Beverage industry, she began her Disney career in 2006, as the director of Concept and Product Development for Walt Disney Park & Resorts. Michele then became the general manager of Food & Beverage and Merchandise for Disney California Adventure Park. She was responsible for the guest and cast experience in all food and beverage locations, as well as all retail operations.

Before joining The Walt Disney Company, Michele worked for Spartan Shops, Inc. at San Jose State University where she held the position of director of Dining Services, overseeing residential dining, catering, vending and 13 retail restaurants on campus. Michele holds a Bachelor of Science degree in Hotel Restaurant Management from California State Polytechnic University, Pomona.

Speaker Bio

The Power of Storytelling: Elevating Hospitality Excellence 

Jessica Zucker 300 X 300

Jessica Zucker

Vice President of Marketing Innovation & Strategy

Eurest/Compass Group (Moderator)

Jessica Zucker

Vice President of Marketing Innovation & Strategy, Eurest/Compass Group (Moderator)

Jessica Zucker is a passionate hospitality leader who thrives at the intersection of creativity, innovation, and results. With a career that began in college and evolved through roles at Marshall Field’s, Lettuce Entertain You, and Eurest, she brings deep operational and marketing expertise to the table. Jessica leads strategy, innovation, and retail, driving growth, building strong teams, and elevating the guest experience.

She is also deeply involved in industry leadership as an active member of SHFM. She currently serves as Co-Chair of WISE, is a member of the DEI Committee, Co-Chair of the 2025 National Conference, and will proudly Chair the 2026 National Conference. As a continuing SHFM Foundation Board Member, Jessica is passionate about giving back, especially to students and military members, helping shape a more inclusive, dynamic and forward-thinking future for the hospitality industry.

Known for her love of great coffee, bold ideas, and making work fun, Jessica is a Columbia College Chicago grad, a travel enthusiast, and a yoga fan who finds joy in brainstorm sessions and meaningful connections with family, friends, and colleagues.

Speaker Bio

My Flavor: How I Found It and Why I Share It

Kwame Onwuachi

Kwame Onwuachi

Chef, Restaurateur, Author

Kwame Onwuachi

Chef, Restaurateur, Author

Kwame Onwuachi’s, a James Beard Award-winning chef, impressive career includes being named a Food & Wine’s Best New Chef, Esquire Magazine’s 2019 Chef of the Year and he was recently announced on Time’s 100 Most Influential People of 2025. Raised in New York City, Nigeria and Louisiana, Kwame’s culinary journey began in his mother’s modest Bronx apartment and eventually he trained at the Culinary Institute of America. By 30 he had opened six restaurants, including the groundbreaking Afro-Caribbean eatery Kith/Kin in Washington, D.C.

He hosted the James Beard Awards twice and frequently appears as a judge or talent on various TV shows. He’s curated the menu for the 2025 Met Gala, is a Centurion Lounge Chef, a Lexus Culinary Master and Executive Producer for Food & Wine.

In addition to his memoir, Notes from a Young Black Chef, he released his first cookbook, My America: Recipes from a Young Black Chef. Onwuachi’s restaurant, Tatiana in Lincoln Center received multiple accolades, including the "#1 Restaurant in New York" by the New York Times for two consecutive years and “The One to Watch” by World’s 50 Best Restaurants.

Kwame’s most recent venture, Patty Palace by Chef Kwame, is now in Citi Field with a food truck debuting at Lincoln Center’s Summer for the City. Later this year, he will expand his restaurant portfolio to the West Coast with a partnership with SAHARA Las Vegas.

Speaker Bio

My Flavor: How I Found It and Why I Share It

Helen Wechsler 2024

Helen Wechsler

Senior Director of Global Food Program, Google
Moderator

Helen Wechsler

Senior Director of Global Food Program, Google

Helen joined Food at Google in 2013 as the Lead for the Bay Area program, overseeing diverse food operations including 70 cafes, 570 MicroKitchens & coffee bars, an off-premise catering operation, four childcare centers, a mobile food program with 50+ food trucks, and on-the-go meal offerings supporting 60+ Bay Area locations. In 2023, she became the Senior Director of Global Food Program, focusing on building a diversified set of products and programs that enable Google to thrive.  Helen and her team drive a program-wide focus on agility and innovative products, ideas, solutions and strategies that meet the moment for Google.

Helen's passion for food is apparent through her 35+ years of experience in the food service industry, from owning her own catering business to leading a division of consulting and training at New England Culinary Institute, to serving as Director of Dining for Boston College.  Throughout her years in the food business, Helen has been resolute in her pursuit of creating best-in-class food and hospitality experiences that respond with velocity to evolving business needs.

Speaker Bio

Amplifying the Amenity Experience: A Taste of What’s Possible

Christine Gurtler Headshot 300 X 300

Christine Gurtler

Associate Principal /
Design Director

Jacobs | Doland | Beer

Christine Gurtler, FCSI, LEED AP

Associate Principal / Design Director, Jacobs | Doland | Beer

Christine Gurtler is a foodservice design consultant and oversees the firm’s creative processes and documentation, ongoing training and education and project execution. She has extensive foodservice consulting experience in hospitality and in the corporate sector, including work with top technology, finance and law firms. Christine's experience also includes work in higher education, entertainment, retail and sports facilities. She holds a bachelor’s degree from Cornell University’s School of Hotel Administration, where she concentrated in foodservice operations and hospitality design. She also holds a degree from Parsons School of Design in Interior Architecture. Christine is a professional member of FCSI (Foodservice Consultants Society International) and a LEED-accredited professional.

Speaker Bio

Amplifying the Amenity Experience: A Taste of What’s Possible

Barry Lloyd Nc Website 300 X 300

Barry Lloyd

Senior Manager, Support Services

Qualcomm

Barry Lloyd

Senior Manager, Support Services, Qualcomm

Barry Lloyd is a seasoned leader in strategic planning, team development, operational efficiency and concept innovation. Following a long career in the luxury resort industry, Barry made the transition to B&I operations. At Qualcomm, Inc. he focuses on workplace amenities including multiple domestic cafes and conference meeting space. He oversaw recent renovations of Qualcomm’s Santa Clara café coming out of the pandemic with an approach grounded in employee feedback, flexibility and operational efficiency. Barry's work has introduced scalable self-service concepts, including expanded 24-hour Marketplaces, and piloted concepts tailored to hybrid work patterns. Future planned renovations are being driven by return-to-office expectations with a collaboration with all stakeholders and senior leadership to ensure alignment with culture, brand and future adaptability.

Speaker Bio

Amplifying the Amenity Experience: A Taste of What’s Possible

Sally Minier

Sally Minier

Head of Workplace Strategies

Jane Street Capital

Sally Minier

Head of Workplace Strategies, Jane Street Capital

In Sally Minier’s current role, she focuses on design and development of employee amenities and hospitality spaces. Prior to this role, she spent eleven years as the Global Head of Office Administration at the firm, overseeing all foodservice, travel and hospitality in NY, London, Hong Kong, Amsterdam and Singapore. 

Before coming to Jane Street, Sally owned and operated Sweet Sally’s Bakeshop, an online and wholesale baking company that specialized in Jewish pastries and nostalgic baked goods. She spent many years as the foodservice Client Liaison at Lehman Brothers, Goldman Sachs and Viacom/MTV.  Earlier in her career, Sally worked in hotel sales and operations for Loews hotels and The Ritz-Carlton Hotel Company.

She is very involved in the foodservice industry and served as President of SHFM in 2006-2007. Sally graduated from Wellesley College with a Bachelor of Arts in Economics and holds a Master of Science in Hospitality Industry Studies from New York University.

Speaker Bio

Amplifying the Amenity Experience: A Taste of What’s Possible

Join US
Join US
LOGIN
LOGIN
Cart
Shopping Cart

Start typing and press enter to search

Scroll to Top