10th Annual StarChefs International Chefs Congress
The International Chefs Congress turns 10 this year, and we're gathering some of the industry's most formidable professionals to help us usher in this milestone—and bring you the future of food and drink. For three days, October 25 to 27, we'll explore the theme, Open Source Cooking: The New Era of Collaboration and Connectivity, through Main Stage Cooking Demonstrations, Hands-on Savory, Pastry, and Bartender Workshops, Wine Tasting Seminars, and Business Panels. In our tenth year, StarChefs welcomes Spain as ICC's featured country, and some of its most exciting chefs will join us on the main stage.
José Andrés (minibar by josé andrés), Jamie Bissonnette (Toro), Richard Blais (Juniper & Ivy), Michel Bras (Restaurant Bras), Quique Dacosta (Quique Dacosta Restaurante), Larry Forgione (Conservatory for American Food Studies), Marc Forgione (Marc Forgione), Gavin Kaysen (Spoon and Stable), Melissa Kelly (Primo), Virgilio Martínez (Central), Mattie McGhee (RANGE), Tory McPhail (Commander's Palace), José Ramírez-Ruiz and Pam Yung (Semilla), Graeme Ritchie and Bryan Voltaggio (VOLT), Barton Seaver (Healthy and Sustainable Food Program at The Center for Health and the Global Environment), Mario Sandoval (Coque), Hector Solis (Fiesta), William Werner (Craftsman and Wolves)
Matthew Accarrino (SPQR), David Bazirgan (Dirty Habit), Jose Garces (Garces Group), Markus Glocker (Batard), Mourad Lahlou (Mourad), Jenn Louis (Lincoln), Tory Miller (Estrellón), Shola Olunloyo (Studio Kitchen), Eamon Rockey and Bryce Shuman (Betony), Kari Underly (Muscolo Meat Academy)
Monica Glass (Starr Catering Group), Kriss Harvey (The Bazaar by José Andrés), Aki Kamozawa and Alex Talbot (Ideas in Food), Michael Laiskonis (Institute of Culinary Education), Rachel Sundet (State Park)
Talia Baiocchi (Punch), James Beck (The Patterson House), Jeff Bell (PDT), Juan Coronado (The Pour Group), Julie Dalton (Wit & Wisdom), Natasha David (Nitecap), Fred Dexheimer (Rx Wine Lab), Eben Freeman (AvroKo Hospitality Group), Nacho Jimenez (The Daily), Brent Kroll (Neighborhood Restaurant Group), Geoff Kruth (Guild of Sommeliers), TJ Lynch (Mother’s Ruin), Toby Maloney (The Violet Hour), Jim Meehan (Mixography, Inc.), Ashley Santoro (The Standard), Katie Stipe (Grand Army)
Angus An (Maenam), Tony Bezsylko and Ethan Pikas (Cellar Door Provisions), John daSilva (Spoke), Matt Gennuso (Wurst Kitchen), Phillip Gilmour (Hi Hello), Michael Gulotta (MoPho), Michael Hudman and Andrew Ticer (Porcellino’s), Nacho Jimenez (The Daily), Jessica Koslow (Sqirl), Seng Luangrath (Thip Khao), Mattie McGhee (RANGE), Mina Pizarro (Juni), Gabe Rosen (Biwa and Noraneko), Seth Sempere and Jeff Vance (Spur), Brian Shebario (Crif Dogs), Daniela Soto-Innes (Cosme), Benjamin Thompson (The Rock Barn), Phuket "Cake" Thongsodchareondee (Cake Thai Kitchen), Andrew Whitcomb (Colonie), Lee Wolen (Boka)
Greg Biggers (Sofitel Chicago Water Tower), Will Blunt and Antoinette Bruno (StarChefs), Christine Cikowski and Josh Kulp (Honey Butter Fried Chicken), Thomas Collaro and Susan Isberg (United States Department of Agriculture), Jill Conklin (Salt Block 8), Jennifer Cox (Levy Restaurants), Tom Douglas (Tom Douglas Restaurant Group), James Mallios (Amali), Bridget McManus-McCall (Nestle), Richie Nakano, Marcus Samuelsson (Marcus Samuelsson Group), Joshua Smith (New England Charcuterie), Hilda Staples (VOLT), Mark Stone (Petrus International), Evan Sung (Evan Sung Photography), Rachel Yang (Joule)
Beyond programming, you’ll make connections, network with your peers, and source cutting-edge products from our Chefs Products Fair. You’ll see the return of our exciting Somm Slam and Vitamix Challenge, along with Valrhona’s C3 Pastry Competition that’s moving this year from Europe to NYC, and for the first time ever, ICC attendees will have a chance to compete on the Main Stage at this year's first ever Ramen Battle. And EAT@ICC will return with three pop-up restaurants and more than 20 food carts from the country’s most exciting restaurants. Come one, come all, come hungry.
Open Source Cooking: The New Era of Collaboration and Connectivity
We live, cook, and eat in a post-Ferran world, one where the culinary industry has been opened, examined, and decoded—one service and one innovation at a time. Closed doors and secrets are no longer cornerstones of culinary greatness. Instead, sharing has become the clear path forward to a better, stronger industry—whether it’s through a stage abroad, inclusive menu contribution, pop-up dinners, or a white-hot Instagram feed. This great idea swap, or Open Source Cooking, is the premise of ICC. It’s why we’ve gathered for the last decade to celebrate and learn from the heroes and underdogs of food and drink. We invite you to join us and your culinary comrades for an open exchange of energy, knowledge, enthusiasm, and technical prowess. Together, we’ll plug into Open Source Cooking: The New Era of Collaboration and Connectivity.
All passes include three days of Main Stage Demonstrations, Competitions, access to the Chefs Products Fair, Eat@ICC, and Congress Cocktail.
Working Pass: $299
Working passes are for all chefs, pastry chefs, bartenders, sommeliers, and general managers working in a restaurant or hotel.
Industry Pass: $549
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: $1,500
Vendor and Supplier passes are for those professionals working for food and beverage vendors, manufacturers, suppliers and/or trade organizations.