San Francisco / Bangkok / Angeles / Portland / Laguiole / Oakland / Kennedy Town / Freeport / Helena / Los Angeles / Copenhagen / Glasgow / St. Helena / Salzburg / Paris / Tokyo / Healdsburg / New York City / Sacramento / Lincoln / Melaka / Shanghai / Francisco / Rosa / New York / Canberra / New Orleans / Seoul / Melbourne / Long Island / London / /
Company
Women Chefs / Olive Garden / Diageo / The Spectator / Drink / BBC / Williams Sonoma / Chef Danhi & Co / CNN / Ten Speed Press / The New York Times / Shoals Marine Laboratory / Financial Times / Parr / San Francisco Chronicle / Brunswick / The Japan Times / L.A. Weekly / Spencer / Food Cultures Around / Altamarea Group / Michelin / Los Angeles Times / The Week / Darden Restaurants / Littlefield Studies / Roehampton / Mixology / Myu Planning Inc. / Unilever Food Solutions / Whisky Magazine Japan / Food Studies Research Group / Rowman / Wolfgang Puck Worldwide / Kikkoman / Prospect / Wine Spectator / Sam / Lobster Ink / South China Morning Post / Bompass / /
Continent
America / Asia / Europe / /
Country
Thailand / Afghanistan / United Kingdom / China / Scotland / Italy / Malaysia / Spain / France / Japan / Canada / Australia / Korea / Philippines / India / Wales / Sweden / Indonesia / Austria / United States / Vietnam / Singapore / /
EntertainmentAwardEvent
the American Academy of Chefs’ Chairman Award / the Bowdoin International Music Festival / the Gourmand World Cookbook Awards / Emmy / /
Event
Person Travel / M&A / /
Facility
Restaurant Magazine’s / Noodle Bar / The Culinary Institute / Sichuan Institute of Higher Cuisine / San Francisco State University / Shoals Marine Laboratory / Harraseeket Inn / Baozi Inn / Loyola University / University of California / Bar Jules / Sophia University / Best Restaurant / The Culinary Institute of America / Club Grand Prix / Restaurant Ikarus / Zuni Café / University of Gastronomic Sciences / Sciences’ Institute of Medicine / Barshu Sichuanese restaurant / University of San Francisco / Duke University / Bar Agricole / Red Bull Hangar / University of Roehampton / New College / café Kohori-Noan / UC Davis’ Agricultural Sustainability Institute / CIA’s California campus / Art Institute of Chicago / /
Holiday
Thanksgiving in Afghanistan / /
IndustryTerm
on-line spirits / food scientists / food rich city / food / manufacturing partners / food culture / retail market / food history reader / ready-to-use sauce solutions / high energy / food heritage / healthcare customers / death metal / passion food / food manufacturers / freelance food / stainless steel tanks producing thousands / hospitality training / digital media / beverage industry / public relations / /
Movie
Black & White / /
NaturalFeature
Maine island / National Geographic Channel / Napa Valley / Spago Beverly Hills / /
Organization
U.S. Special Forces / Taste / University of Gastronomic Sciences in Italy / American Culinary Federation / U.S. embassy in Tokyo / University of Roehampton in London / Agricultural Trade office of the U.S. / Southern California School of Culinary Arts / Harvard School of Public Health / University of the Pacific / San Francisco State University / Sonoma County Culinary Guild / Momofuku Culinary Lab. / American Academy of Chefs / Art Institute of Chicago / California Culinary Academy / UC Davis’ Agricultural Sustainability Institute / Sophia University in Tokyo / University of California / Irvine / International Association of Culinary Professionals / Taste & Flavour / New College / Duke University / Sichuan Institute of Higher Cuisine in Chengdu / Guild of Food Writers / Westbury Vocational School for the Culinary Arts / L’Ecole Amys / Tippling Club / Counter Intelligence / NYU / Les Dames d’Escoffier / Women Chefs & Restaurateurs / Thai PBS / UCLA / MIT / Harvard / Yale / San Francisco Wine School / Committee on Strategies / Maine Organic Farmers and Gardeners Association / Olive Center / National Academy of Sciences’ Institute of Medicine / Loyola University / James Beard Foundation / WildChina / Culinary Institute of America / Hunan Government / Kwangjuyo / Hwayo / and Gaon Society / University of San Francisco / /
Person
KOTARO ISHIZUKI / MATT ABERGEL / Gary Danko / Larry Forgione / Chinatown / Marco-Pierre White / KYLE CONNAUGHTON / Masayoshi Takayama / Moon Café / ROBERT JÖRIN / RYAN CLIFT / Michael Tusk / ROBERT DANHI / Ferran Adrià / ZAIYU HASEGAWA / Danny Meyer / SAM HAYWARD / Creative Belly / Kirk / HEE KYUNG LUCIA CHO / KEN ALBALA / Ben Spalding / Jane Grigson / DYLAN JONES / JONATHAN GOLD / DAN FELDER / Loulou / CATHY JÖRIN / Jan / ALEX HOZVEN / DAVE BROOM / MELINDA JOE / NOBUAKI FUSHIKI / Shannon Bennett / Barbara Tropp / Michael White / Bowdoinham / Maria / CHRIS JAECKLE / Lindsay Lang / KEVIN FARLEY / Heston Blumenthal / Cynthia Kueppers / JOSHUA ABRAMS / STEVEN JILLEBA / GREG DRESCHER / Emmanuel Renaut / James Beard / Victor Lean / CHRISTIE DUFAULT / ANDREW HUNTER / Jordan Mackay / EMA GOTO / BRANDON JEW / /
Position
photo-journalist / Captain / co-founder /executive chef and proprietor/chef / development chef / consultant / and researcher / Mobile Chef / author / head chef / professor of history / vice president of sales and marketing / vice president of culinary development / curator / director of special projects and planning for strategic initiatives / ACF Central Region Chef / restaurant critic / editor / board member / traveling and recording musician / food and wine specialist / chef / busboy / associate director of education / professor and team leader / critic and the author / editor-in-chief / Hunter / journalist / lecturer / national culinary competition chairman and national youth team manager / foodservice and industrial chef / President / chef at Bar Agricole / proprietor and chef / vice president of strategic initiatives & industry leadership / founding chef / principal lecturer in the department / Advocate / director of business analysis / internationally acclaimed pastry chef / head chef of research and development / series editor / executive chef / television show host / and R&D chef / director of the food / co-founder / wine director / corporate executive chef / co-director / features editor / Chairman / sous chef / head of research and development / writer / liaison and project leader for strategic initiatives and associated business development / columnist / judge / co-editor / journalist in Tokyo specializing / instructor / founder / /
ProvinceOrState
Bali / Ohio / Maine / Louisiana / California / Hawaii / New York / Rhode Island / Kanagawa / /
PublishedMedium
Wine Spectator / San Francisco Magazine / The Cuisine Magazine / the International Journal / Financial Times / The Japan Times / The New York Times / the Los Angeles Times / Bon Appétit / The San Francisco Examiner / the San Francisco Chronicle / The Wall Street Journal Asia / /
Region
western New York / New England / Southern California / Southeast Asia / South China / Northern California / /
Presenter Biographies MATT ABERGEL has always had a passion food and art, but rather than cultivate these interests through formal education, he was consistently drawn to the path of hands-on experience. This path took h