11th Annual StarChefs International Chefs Congress

11th Annual StarChefs International Chefs Congress

For the 11th annual StarChefs International Chefs Congress, we're gathering some of the industry's most formidable professionals to bring you the future of food and drink. For three days, October 23 to 25, we'll explore the most cutting edge techniques, trends, and products—through the theme, "What Is Progress." ICC is host to Main Stage Cooking Demonstrations, Hands-on Savory, Pastry, and Bartender Workshops, Wine Tasting Seminars, and Business Panels.


ICC Presenters

Main Stage
Elena Arzak (Arzak), Antonio Bachour (Bachour Bakery + Bistro), Jonathan Benno (Lincoln Ristorante), Chris Cosentino (Cockscomb), Iván Domínguez (Restaurante Alborada), Spike Gjerde (Woodberry Kitchen), Bobby Heugel (OKRA Charity Saloon), Eric Kayser (Maison Kayser), Kenji Lopez-Alt (Serious Eats), Elise McDonough (High Times), Richie Nakano (IDK), Mindy Segal (Hot Chocolate), Chris Shepherd (Underbelly), Mitsuharu Tsumura (Maido), Miguel Trinidad (Jeepney), Jorge Vallejo (Quintonil), Philip Wolf (Cultivating Spirits)

Savory Workshops
Abe Conlon (Fat Rice), Matthew Delisle and Cynthia Gold (L’Espalier), Francis Derby and Christian Pappanicholas (Cannibal), Brad Kilgore (Alter), Thomas Lents (Sixteen), Manish Mehrotra (Indian Accent), Jason Neroni (Rose Cafe), Shola Olunloyo (Studiokitchen), Giorgio Rapicavoli (Eating House), Daniela Soto-Innes (Cosme), Johnny Spero (Reverie)

Signe Birck (Signe Birck Photograhy), Aaron Bludorn (Café Boulud), Alvin Cailan (Unit 120), Joe Carroll (Fette Sau), Pilar Chapa (Propelled Hospitality), Steve Cook (Cook + Solo), Suzy deYoung (La Soupe), Maureen Drum Fagin (Institute of Culinary Education), Marc Djozlija (Wright & Co.), Ronny Emborg (Atera), Ben Hall (Russell Street Deli), Daniel Holzman (Meatball Shop), Eric Korsh (North End Grill), Dave Kwiatkowski (Detroit Optimist Society), Ted Lee (The Lee Bros.), Arjun and Nakul Mahendro (Badmaash), Claus Meyer (Great Northern Food Hall), Kris Moon (James Beard Foundation), Johnathan Sundstrom (Lark), Dale Talde (Talde), Andrew Whitcomb (Colonie), Matthew Weingarten (Dig Inn)

Chad Arnholdt and Claire Sprouse (Tin Roof Drink Community), Yannick Benjamin (Wheeling Forward), Fred Dexheimer (Standard Foods), Aurélien Dufour (Dufour Gourmet), Elizabeth Falkner (Falk Yeah! Productions), Jared Gadbaw (Vaucluse), Giuseppe González (Suffolk Arms), Jeremy Hansen (Inland Pacific Kitchen), Lynnette Marrero (Drinks at 6), Eric Montagne (Standard Foods), Kara Newman (Wine Enthusiast), Joaquín Símo (Pouring Ribbons), Rajeev Vaidya (Dinex Group), Hristo Zisovski (Altamarea Group)

Jason Bond (Bondir), Jamilka Borges (Spoon), Eli Cayer (Urban Farm Fermentory), Christine Cikowski and Josh Kulp (Honey Butter Fried Chicken), Joe Cicala (La Virtu), Melissa Denmark (Gracie’s), Shane Devereux (Monday Nights at DD), Andre Fowles (Miss Lily's), Michael Gulotta (MOPHO), Kriss Harvey (The Bazaar by José Andrés), Bill Kim (Belly Shack), David Kuzma (Yale University), Benjamin Lambert (Restaurant 701), Kate Lasky and Tomasz Skowronski (Apteka), Irene and Margaret Li (Mei Mei), John Little (TBD), Vuong Loc (China Pie), Ilma Lopez (Piccolo),  Edward Martinez (Lazy Bear), José Mendín (Pubbelly), Jake Novick-Finder (Gristmill), Jeff O'Neill (Barton G.), Ian Palazzola (Mourad), Niven Patel (Ghee), Joe Ritchie (Goldfinch Tavern), Steve Santana (Taquiza), Roxanne Spruance (Kingsley), Johnathan Sundstrom (Lark), Sother Teague (Amor y Amargo)


Antonio Bachour (Bachour Bakery + Bistro) Enrico Cerea (Da Vittorio) Chris Ford (Beverly Wilshire Hotel), Johnny Iuzzini (Iuzzini Chocolatiers), Sam Mason (OddFellows Ice Cream), François Payard (FP Patisserie) Mikiko Yui (Statebird Provisions), Zac Young (Craveable Hospitality Group)


Michel Bras at ICC 2015



What Is Progress? 
Defining success in a new age of influence and opportunity

Progress isn’t about the number of stars before your name anymore. It’s about doubling down on craft, building a business with integrity, and supporting the community you live in. Progress is facing labor shortages and rising rents head-on—with the grit and ingenuity it takes to get through Saturday night service. It’s making headway toward happiness in an industry in flux. At the 11th Annual StarChefs International Chefs Congress, we’re gathering the boldest thinkers, tinkerers, and technicians to share how they’re moving their businesses forward on the line, on the floor, and in their own lives. Join the conversation October 23 to 25 in Brooklyn. 


All passes include three days of Main Stage Demonstrations, Competitions, access to the Chefs Products Fair, Eat@ICC, and Congress Cocktail.

Working Pass: $250 
Working passes are for all chefs, pastry chefs, bartenders, sommeliers, and general managers working in a restaurant or hotel. 
Industry Pass: $449 
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.