14th Annual StarChefs Congress

14th Annual StarChefs Congress

Join us October 27 to 29 for the 14th Annual StarChefs International Chefs Congress! This year the theme is:
New Foundations: Flavor, Technique, Business  


While we give thanks to our French forebears—béchamel, velouté, espagnole, sauce tomat, and hollandaise—we celebrate the ascendance of belachan, amino sauce, salsa macha, and gochujang and the new foundations of progressive cooking in America. 

What’s your mother sauce and what are the fundamental techniques of your kitchen? For the 2019 Chefs Congress, we’re bringing together chefs and restaurant professionals who are masters in their craft—whether that’s wok frying, fermenting, grilling... 

Bye bye brigade. Our business workshops will reflect new foundations of leading kitchens, recruiting staff, and rising to the challenges that restaurants face today. 

Fortify yourself and your team with three days of main stage cooking demonstrations, hands-on workshops, beverage tastings, business seminars, and competitions. It's your chance to ask questions, take away techniques, and return to your crew with a revitalized vision for your business.

In addition to bringing together some of the world's most inspiring culinary professionals, StarChefs Congress gathers best-in-class producers and equipment manufacturers so you can outfit your kitchen and fill your walk-in with 
exceptional product.

Stay tuned as we sign on 2019 presenters and purveyors (and buy early to secure the lowest ticket prices of the year). We look forward to seeing you in Brooklyn in October!


So far, Drew Adams (Bourbon Steak D.C.), Kiki Aranita (Poi Dog), Jamie Bissonnette & Ken Oringer (Toro), Kirstyn Brewer (Hunky Dory), Trigg Brown (Win Son), Hari Cameron (a(muse).),  Lincoln Carson (Bon Temps), Opie Crooks (A Rake's Progress), Patrice Demers (Patrice Pâtissier), Scott Drewno (ChiKo), Tova du Plessis (Essen Bakery), Sean Feeney (Misi & Lilia), Kelly Fields (Willa Jean), Curtis Gamble (Station), Ruben Garcia (ThinkFoodGroup), Joshua Gaulin (Quince), Keegan Gerhard (D Bar Denver), Spike Gjerde (Woodbury Kitchen), Zachary Golper (Bien Cuit), Kamel Guechida (Wolfgang Puck Fine Dining Group), Matt Harper (Kensington Quarters), Pierre Hermé (Pierre Hermé), Richard Ho (Ho Foods), Will Horowitz (Duck's Eatery), Matt Kuhn (Olivia), Eunji Lee (Jungsik), Belinda Leong (b.patisserie), Diego Oka (La Mar), Ghaya Oliveira (Daniel),  Shola Olunloyo (Studio Kitchen), Kwame Onwuachi (Kith/Kin), Heong Soon Park (Bacco Cafe & Chan), Yael Peet (Fury's), Heather Pelletier (Chumley's),  Mina Pizarro (L'Appart), Eric Plescha (Charcoal ),  Dan Pucci (Wallabout Hospitailty), Carlos Raba (Clavel), Angie Rito & Scott Tacinelli (Don Angie), Daniel Sauer (7A Foods), Sheldon Simeon (Tin Roof Maui), Lucas Sin (Junzi Kitchen), Ohm Suansilphong (Fish Cheeks), Abby Swain (Temple Court), Eric Sze (The 886), Alex Talbot (Curiosity Doughnuts), David Thompson (Nahm), Jonathan Whitener (Here's Looking at You) , David Yoshimura (Californios) and Jaime Young (Sunday Hospitality), and more to be added to the line up throughout the summer!


    Working Pass: $199*
    Working passes are for all chefs, pastry chefs, bartenders, sommeliers, and general managers working in a restaurant or hotel. 
    Industry Pass: $499 
    Industry passes are for other food and beverage professionals, including caterers, consultants, designers, publicists, and non-covering press. This pass excludes those working for a vendor, manufacturer, supplier, or trade organization.
    Vendor and Supplier Pass: $1500 
    Vendor and Supplier passes are for those professionals working for food and beverage vendors, manufacturers, suppliers and/or trade organizations. 

    *Early Bird Special (full price $350)


    72 Noble Street
    Brooklyn, NY 11222