Culinary Talent

Incredible food doesn't happen by chance. SHFM extends our deepest gratitude to the Culinary Advisors for their invaluable expertise in shaping the conference menus, thoughtfully prepared and served by the hotel team. A highlight of the conference? The Industry Networking Event (INE), a one-of-a-kind collaboration with the culinary advisors and our host companies. Don't miss this signature conference experience — Tuesday, October 6 promises to be an unforgettable evening.

Culinary Advisors

Nick Cavaretta 300 X 300

Nick Cavaretta

Executive Chef

Restaurant Associates @ World Bank Group

Nick Cavaretta

Executive Chef, Restaurant Associates @ World Bank Group

Nick Cavaretta has been with Compass Group for 17 years, the last 6 of which have been as the executive chef at the World Bank in DC. His focus is on bringing eclectic, authentic world flavors to diners in a sustainable manner. Nick was named the Chef of The Year by Restaurant Associates in 2023, he received the Culinary Award of Excellence in 2022, and was the Culinary Innovator of the Year in 2014. Prior to his time with Compass Group, Nick served as the captain of the Cayman Islands National Culinary Team, and has also worked in top kitchens in the US Virgin Islands and Hawaii.

Speaker Bio
Robin Hernaez

Robin Hernaez

Vice President of Culinary
West Division

Eurest

Robin Hernaez

Vice President of Culinary, West Division, Eurest

Chef Robin began his career in his uncle’s restaurant at the age of 10, as a bus boy, dish washer and tea pourer working for tips. Robin’s experience and skill in the culinary field advanced as he attended Triton College in Chicago, Illinois and worked in venues from hotel convention centers to Chicago’s prestigious catering company, Blue Plate Events. Robin’s appreciation for fresh, quality ingredients came in part from living and working in Asia, the Caribbean and Hawaii.

Robin found his place in Business and Industry with Compass Group as the Executive Chef of AON Center and Hyatt Center in downtown Chicago. Robin grew within Compass from Executive Chef to Regional Chef and into his current role as Vice President of Culinary. Robin has culinary responsibility for locations across the Western Division of Eurest, spanning from Ohio to California. His energy and passion for food inspire chefs to innovate and strive for greatness.

Speaker Bio
Randall Prudden

Randall Prudden

Executive Chef

Good Eating Company

Randall Prudden

Executive Chef, Good Eating Company

Randall Prudden brings nearly two decades of culinary expertise to the role. Renowned for his creativity, precision, and professionalism, he seamlessly blends culinary artistry with operational excellence. His career includes experience in world-renowned and Michelin-starred kitchens across the globe, luxury resorts, as well as leadership roles in high-profile projects and portfolios. These experiences have shaped his understanding of how food enhances the overall guest experience.

Randall is a firm believer in the power of food to connect people and prioritizes workplace culture rooted in positivity and collaboration. He recently represented North America at the Sodexo Cook for Change competition and won the Impact at Scale award at the global finals in London. 

Speaker Bio
John Ryan 300 X 300

John Ryan

Chief Culinary Officer

LifeWorks Restaurant Group

John Ryan

Chief Culinary Officer, LifeWorks Restaurant Group

Chef John is an accomplished professional who brings almost 35 years of culinary experience to his role as Chief Culinary Officer for LifeWorks Restaurant Group. He is responsible for business growth, mentoring and training chefs, opening new accounts, cultivating local restaurant partnerships, designing a national catering program, and nationwide quality control of all LifeWorks accounts.

Chef John has worked at prestigious hotels and Fortune 500 companies in the U.S. and abroad. His work has won him many accolades and prestigious awards. In addition to culinary excellence, Chef John is accomplished in strategic leadership, operations management, food costing, sales growth, concept development, project management, and sales forecasting.

Speaker Bio
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