Tomorrow Tastes Mediterranean | 2020 Edition Presenters
IN ALPHABETICAL ORDER
ALVARO PORRO GONZALEZ | Barcelona City Council Commissioner for Social Economy, Local Development and Food Policy
ANGELO BONAMICI | Regional Director Operations EMEA, Google Food | Milan, Italy.
ANNE E. MCBRIDE | PhD Deputy Director Torribera Mediterranean Center Barcelona, Spain
GREG DRESCHER | Vice President of strategic initiatives and industry leadership at The Culinary Institute of America (CIA), which operates campuses in New York, California, Texas, and Singapore. He oversees the college’s leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college’s Worlds of Flavor International Conference & Festival (now in its 21st year), as well as a portfolio of health and sustainability leadership initiatives including Menus of Change and Healthy Kitchens, Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 50-plus leading colleges and universities; and the recently launched annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform. Co-developer of the CIA’s new partnership with the University of Barcelona—the Torribera Mediterranean Center, with its focus on the healthy, traditional Mediterranean Diet and regional food studies—and a strategic advisor to the European-based EAT Foundation, Greg works internationally to advance innovation at the intersection of health, sustainability, culture, and culinary insight. In 2005, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America, and in 2007 and 2009 he shared a second and third James Beard Award for his team’s work in developing the CIA’s Savoring the Best of World Flavors digital media series, filmed on location around the world. He served on the National Academy of Medicine’s Committee on Strategies to Reduce Sodium Intake in the United States (final report 2010). In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe’s oldest agricultural academy based in Florence. In 2017, Foodservice Director included Greg in its 20 People Shaping American Foodservice Today. Before joining the CIA 24 years ago, he jointly spearheaded a collaboration of some of the world’s leading health experts and organizations—including the Harvard T.H. Chan School of Public Health and WHO—in authoring the The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating. The cumulative results of this research were published in a special edition of the American Journal of Clinical Nutrition (1995), creating an evidence-based foundation for much of the academic, policy, and media interest in the Mediterranean Diet that followed.
JEAN-XAVIER GUINARD | Professor of sensory science and co-director of the Coffee Center at the University of California, Davis. Trained as a food and agricultural engineer in France, he earned master’s degrees in sensory physiology and food science/Enology, and a PhD in microbiology from UC Davis. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages and other consumer products. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide. Over the past 15 years, Dr. Guinard has served in various administrative roles for international education at the University of California and for the Robert Mondavi Institute at UC Davis. He currently serves as chair of the Research Working Group for the Menus of Change University Research Collaborative and is a member of the Scientific & Technical Advisory Council for Menus of Change.
MARIA LOI | Chef and Owner. Loi Estiatorio restaurant. New York.
MARIUS RUBIRALTA | Prof. of Organic Chemistry, Faculty of Pharmacy, University of Barcelona and Rector of the same 2005 – 2008
MICHAEL SPERLING | Vice President of Academic Affairs The Culinary Institute of America Hyde Park, NY USA
OCTAVI QUINTANA | Medical Doctor, specialized in Intensive Medicine, MPH Univ Columbia. Director of Málaga Hospital. Deputy Director of INSALUD. President of the European Council Bioethics Committee Director. Vice-president EC Ethics European Group. Director of International Affairs, Spanish Health Ministry. Coordinator humanitarian aid in Rwanda, Burundi, Bosnia, Kosovo. Director Scientific divulgation programs in TVE2. Director of Scientific Research in the EC in Health, Energy, European Research. Director of PRIMA Foundation since 2017.
RAMON ESTRUCH | MD, PHD, Professor, University of Barcelona | Barcelona, Spain
ROCHELLE SCHÄL was born and raised in Southern Africa and holds post graduate degrees in Food Science and Marketing from the University of Pretoria in South Africa as well as Business Leadership qualifications from IMD, Lausanne, Switzerland. Complimented by professional chefs’ qualifications, she has extensive expertise in the Food industry She has held various positions within the international food industry including: • Director of the South African Chef’s Association • Honorary member of the Indian Federation of Culinary Associations • Program Director Worldchefs Academy. Career history: • Assistant Vice president for Business capability development, Nestle Professional • Owner & Founder We-Me Collaborations • Research & Development director, Nando´s • Business Development Manager with Firmenich Currently based in Germany, Rochelle is Head of Marketing for Griffith Foods, Europe & Africa, a position that allows her to inspire people to think differently about for food, foodservice, nutrition and sustainability. Her professional travels have taken her all over the world and shaped her unique understanding of diverse cultures and cuisines and how these have fused internationally. Rochelle is dynamic, inspired and remains passionately African
TERESA PÉREZ MILLÁN | Manager Interprofessional Aceite de Oliva Madrid, Spain.
XAVIER PELLICER | Chef and Owner. Xavier Pellicer Restaurant Barcelona