13th Annual StarChefs International Chefs Congress

13th Annual StarChefs International Chefs Congress
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Join us October 21 to 23 for the 13th Annual StarChefs International Chefs Congress, and fortify yourself and your team with three days of main stage cooking demonstrations, hands-on workshops, beverage tastings, and business seminars—explored through the lens of Cooking with Respect: Better People, Better Food.

We can do better as an industry. 

That’s why StarChefs will bring together more than 150 leaders from around the globe to define what’s good—in kitchen culture, the cuisines we craft, and the profession that drives us—along with the behaviors and practices that we need to root out and smash. There’s an inextricable link between great hospitality, a safe and happy workplace, and exceptional food and drink. Let’s establish that connection at the 2018 Congress. 

Come, ask questions, take away techniques, and return to your crew with a revitalized vision for making your business—and this industry—something we can all be proud of.

 
Presenters Include:
 

Presenters include Karen Akunowitz (Meyers + Chang), Jason Alley (Comfort), Justin Bazdarich (Speedy Romeo), Antonio Bachour (Bachour Bakery + Bistro), Frederick Borgskog, (Gothia Towers), Christina Bowerman (Italy), Stuart Brioza and Nicole Krasinski (The Progress), David Burke (ESquared Hospitality), Dominique Crenn (Atelier Crenn), Alvin Cailan (The Usual), David Chow (David H. Chow Chocolate and Confections), Lauren Corriveau and Natasha David (Nitecap), Abe Conlon (Fat Rice), Jennifer Cox (Levy Restaurants), Mitchell Davis (James Beard Foundation), Fred Dexheimer (Juiceman Consulting), Elizabeth Falkner (Falk Yeah!), Ramón Freixa (Ramón Freixa Madrid), Kevin Fink, Page Pressley & Tavel Bristol-Joseph (Emmer and Rye), Ray Garcia (Broken Spanish), Keegan Gerhard (D Bar), Mackenzie Gibson (Culinary Innovation at Sonic), Bret Heiar (Nico Osteria), Claire Heitzler (Ladurée), Tom Hermerka (Pastry Elite), Matt Jennings (The Townsman), Erin Kanagy-Loux (Mah-Ze-Dahr Bakery), Martin Kastner (Crucial Detail), Carlo Lamagna (Magna), Seng Luangrath (Thip Khao), Danny Meyer (USHG), Daniel Mongraw (Restaurant Toqué) Bonnie Morales (Kachka), Nick Muncy (Toothache), Junghyun Park (Atomix), Naomi Pomeroy (Beast), Richard Rosendale (Roots 657), Cindhura Reddy & Elliot Strathmann (Spuntino), Sean Sherman (The Sioux Chef), Alex Talbot (Curiosity Doughnuts), Katsuji Tanabe (Mexi-Kosher), Sother Teague (Amor y Amargo), Philip Tessier (Chasing Bocuse), Hong Thaimee (Thaimee Table), Jeremy Umansky (Larder), Jesse Vida (BlackTail), Andrew Volk (The Portland Hunt & Alpine Club), Pam Wiznitzer(United States Bartenders Guild), Jennifer Yee (Resurgens Hospitality) and 150 more!

 
Ticket Types
 
Working Pass: $249
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: $1500 
Vendor and Supplier passes are for those professionals working for food and beverage vendors, manufacturers, suppliers and/or trade organizations.