CULINARY DEMONSTRATIONS

Owner/Chef, Bauhaus Biergarten

Chef Jennifer Hill Booker has taken her Southern culinary heritage, her belief in healthy, seasonal foods and her classic French training to create a unique cuisine — Modern Southern Healthy Cuisine with a French Accent.

Chef’s cooking style is a modern reinvention of Southern cuisine that incorporates the traditional use of seasonal ingredients, important to maintain a healthy lifestyle, with French culinary techniques she learned from her training at the Le Cordon Bleu College of Culinary Arts in Paris, France.

Who is Chef Jennifer Hill Booker? She’s an African American woman of strength and character who can creatively meet life and culinary challenges with grace. Her passion for the culinary world knows no boundaries from creating new recipes, to teaching culinary arts, presenting live cooking demonstrations, keynote-speaking engagements and in the digital world where she engages with her online community. Her focused attention to detail came through loud and clear when she was a contestant on the Food Network’s Cutthroat Kitchen competition food show. Life experiences have given her a special sensitivity to sharing her joy of cooking with others including single, working moms and military families. She takes pleasure in teaching people to cook healthy and delicious food. With her extensive culinary endeavors as a professional chef, culinary arts instructor and cookbook author, Chef Jennifer Hill Booker is like having your favorite chef in the kitchen with you! She is an inspiration and role model for girls and modern women who are balancing life’s many challenges.
Chef Jennifer opened her first restaurant, Bauhaus Biergarten, in Springdale Arkansas the fall of 2022. This German inspired venue mirror’s her culinary experiences while living-and cooking in Germany. Bauhaus Biergarten offers authentic German and EU beers, German style sausages and Bavarian pretzels;all to be enjoyed in a picturesque outdoor beer garden.
Her first cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent. (Pelican Publishing, 2014) includes original recipes that will help you create healthy, delicious meals for your family. Using Southern upbringing and French training as the basis for culinary exploration in her second cookbook, Dinner Déjà Vu: Southern Tonight, French Tomorrow, (Pelican Publishing, 2017), uses one list of fresh ingredients to create two meals, one Southern and one French. Combined grocery lists provide time-saving tools for recipes from cocktails to desserts and everything in between. In her first illustrated children's book, Jelly Fries A Fish For Dinner, (Tallahatchie Tales, 2021), Chef Jennifer highlights the foods of the Mississippi Delta, through the eyes of her daughter Jenelle. Duke Eats Ants For Lunch, (Tallahatchie Tales, 2023), the second in her illustrated children’s book series, revisits the Mississippi Delta through the adventures of her nephew.

Chef Jennifer’s culinary path has not always been a linear one. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class;eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to a United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation-a female African American chef, living abroad. As a result, her culinary company Your Resident Gourmet was born. During her time living in Germany, Jennifer honed her culinary talents by providing cooking classes for both military and German families. She was also able to fulfill a lifelong dream of attending Le Cordon Bleu College of Culinary Arts in Paris, where she once again graduated top of her class. Years later Jennifer finds herself once again blazing culinary trails as she wears many culinary hats as chef, cookbook author, reality TV personality, culinary educator restaurant owner and fierce advocate for food equity.

Chef Jennifer is the 2022-2023 President of the prestigious Atlanta chapter of Les Dames d’Escoffier International, a member of SlowFood-Atlanta and of Atlanta’s No Kid Hungry Atlanta Society. Chef Jennifer currently sits on the James Beard Foundation Sustainability Council. She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel and the founder of Southern Divas of the New South* Dinner Series.

Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Jennifer created a unique style of cooking that she terms Modern Southern Healthy Cuisine with a French Accent. Chef Jennifer shares this brand of cooking through her many guest chef television appearances, with original recipes in such publications as Waste Not Cookbook, Southern Living Magazine, Garden & Gun and Essence Magazine. During her Food Network debut as a finalist on Cutthroat Kitchen, Chef Jennifer was able to showcase her love of Southern cuisine with a French accent, and again when her family was featured on an episode of Andrew Zimmern's show, Family Dinner-found on Magnolia Network. Her website provides information about healthy eating, culinary trends, travel, and recipes that reflect her culinary point of view of Modern Southern Healthy Cuisine with a French Accent.

She spends her free time in her kitchen, garden, or the farmer’s market with her two daughters Jenelle and Regine and their KorgieJack, Pudge.

Founding Member, Chefs Feeding Kids

Matt is a highly accomplished professional in the food service industry, renowned for his extensive experience and expertise in both manufacturing and distribution. With over 25 years of dedicated service, Matt has made significant contributions to the industry, particularly in his role as the Vice President of Sales for Bellissimo Foods.

Throughout his career, Matt has demonstrated an unwavering commitment to excellence and a strong culinary-driven focus. His deep understanding of the industry, coupled with his exceptional leadership skills, has enabled him to drive sales growth and maintain strong relationships with clients and partners.

In addition to his professional achievements, Matt is a compassionate individual with a genuine passion for making a difference in the lives of others. He shares this passion with his wife of 23 years, as they jointly run a non-profit organization called Santinos Voice. The organization is named after their youngest son and aims to raise funds and awareness for the autism community.

Matt Catherincchia's remarkable journey in the foodservice industry, combined with his commitment to philanthropy, exemplifies his exceptional character and leadership. His expertise, passion, and dedication continue to make a lasting impact on the industry and the lives of those he serves.

Founding Partner and President, Morph Hospitality Group

Maneet Chauhan is an award-winning chef, author, television personality and founding partner and president of Morph Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012 James Beard Foundation Broadcast Media Award for her role as a permanent judge on Food Network’s “Chopped” and was honored with an Augie Award by The Culinary Institute of America in 2022. In addition to her many roles on Food Network, Maneet also competes at the highest level and has won Guy Fieri's Tournament of Champions both in 2021 and 2024, with over 15.6 million viewers tuning in to see her become the first-ever, two-time champion.

Born in Punjab, India, chef Chauhan worked in some of the country’s finest hotels before moving to the U.S. to study at the Culinary Institute of America. She went on to work as executive chef in some of New York City and Chicago’s top restaurants, which received national acclaim under her leadership. After relocating to Nashville, Tennessee, Chauhan and her husband, Vivek Deora, co-founded Morph Hospitality Group, opening their first restaurant, Chauhan Ale & Masala House in 2014. With the goal of filling gaps in Nashville’s culinary landscape, the group opened The Mockingbird, a global diner, in 2017. Chef Chauhan is also a co-founder of Hop Springs, home to the state’s largest craft brewery and a fun-filled 84-acre beer park located in Murfreesboro, Tennessee. In fall 2023, chef Chauhan expanded her restaurant group to Orlando with the opening of eet by Maneet Chauhan in Disney Springs.

Chauhan is the author of two cookbooks, Flavors of My World and Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India, which was released in October 2020. Published by Clarkson Potter, the book was inspired by Maneet's epic cross-country railroad expedition that brought her to local markets, street vendors and the homes of family & friends. Chaat was recognized as one of the most anticipated cookbooks in 2020 and appeared in the New York Times, Food & Wine, Travel + Leisure, Martha Stewart Living, Saveur, Food Network Magazine, and more. It also received the IACP Cookbook Award in October 2021.

A leader in the Nashville community, Chauhan has been honored as one of the Nashville Business Journal’s “40 under 40”, which highlights young, successful business leaders and was recognized in Nashville Lifestyles’ Women in Business, which showcases local women who are at the top of their respective industries.
When she’s not in the kitchen or traveling, chef Chauhan can be found at home in Franklin, Tennessee, with her husband, Vivek Deora, their daughter, Shagun, and their son, Karma.

CEO, A Dash of Coco, LLC

Chef Kareen is the CEO of A Dash of Coco, LLC. She is a recipient of multiple awards, including Disciple d’Escoffier, National Cutting Edge Award #6 by American Culinary Federation (ACF), and Top 100 Leaders in Education Award 2020 by Global Forum for Education and Learning (GFEL).

Michelin Trained, Private Chef

Chef Alex Trim hails from the northern suburbs of London, born to a mother with classical French culinary training and a father deeply rooted in the hospitality and retail industry. Extensive travels across Europe fueled Alex's profound understanding and admiration for European culture and fine dining.

In his early teens, Alex crossed the Atlantic to the US, completing high school before settling in Florida. After honing his culinary skills in the Sunshine State, he made a pivotal move to Chicago. There, he worked at Michelin-starred Alinea, and eventually took on the role of Sous Chef at the prestigious Tru, boasting two Michelin stars. 

Alex continued his culinary journey with the renowned restaurant group LEYE, contributing to menu concepts and participating in the launch of multiple establishments. Mid 2021, Alex shifted gears towards private dining. Since then, Alex has focused on demystifying fine dining and has emerged as the go-to expert for high-end Michelin-style recipes solidifying his position as a tastemaker and innovator in the culinary world.

Managing Partner , Connors Davis Hospitality, LLC

Brian P. Connors is a visionary leader and industry innovator with over two decades of expertise in hospitality, higher education, and business development. As Managing Partner of Connors Davis Hospitality, LLC, Brian has been instrumental in developing transformative strategies and forging strategic partnerships with premier hospitality and beverage brands worldwide. His consulting portfolio includes high-impact projects for global corporations such as Bacardi North America, Royal Caribbean International, and Sandals Resorts International. Brian is the Director of Innovation & Strategy and a lead facilitator for Accelerating Leaders, that collaborates with industry and academia to design cutting-edge solutions for operational training, leadership development, and educational resources. He is also an Advisory Board Member for growth and partnerships for Cecilia.ai. the world’s first interactive bartender utilizing artificial intelligence.

Previously, Brian served as the Senior Director of Global Food & Beverage Innovation and Founding Faculty Director of the Bacardi Center of Excellence at Florida International University’s Chaplin School of Hospitality & Tourism Management. During his tenure, he established the groundbreaking Bacardi Spirits Management Major and launched innovative digital learning platforms such as Future Proof and BacardiTeach. He also hosted the acclaimed BacardiTalks series and the 2 Barstools & a Knife podcast. Brian managed the Bacardi Innovations Fund, which introduced Cecilia.ai, the world’s first interactive robot bartender, a project that garnered national attention on NBC’s Today Show, FOX & Friends, and other international media outlets.

A recognized thought leader, Brian was named one of the "30 Most Influential Educators in Global Hospitality" by The International Hospitality Institute in 2023 and was invited to deliver a TEDx Talk, sharing his insights on innovation and risk-taking in a presentation titled “Be Curious & Take Risks.”

Brian’s extensive consulting work spans various sectors, including independent and multi-unit restaurant groups, hotels, resorts, entertainment venues, private clubs, hospitality REITs, the mega yacht industry, and global cruise brands. As the Wine Consultant for Celebrity Cruises, he played a pivotal role in developing their award-winning beverage programs and trained one of the largest teams of Sommeliers worldwide across a fleet of ten ships.

An engaging speaker, Brian is frequently invited to present at national forums on topics such as innovative education, food and beverage trends, modern wine education, strategic marketing, and leadership. His expertise has been featured on the Travel Channel’s Trip of a Lifetime and in numerous national television and print media outlets.

Brian holds a master’s degree from the Rosen College of Hospitality Management at the University of Central Florida, a Bachelor of Science from the School of Hotel Administration at Cornell University and has a degree in Culinary Arts from Johnson & Wales University. He is a Certified Specialist of Wine (CSW), an International Bordeaux Wine Educator (IBWE), and a Certified Hospitality Educator (CHE). Additionally, he has trained for his Sommelier certification at the Culinary Institute of America in Napa Valley and is certified by the Court of Master Sommeliers.

Owner, NONA Slice House

Jamie is thrilled to bring 28 years of experience and passion to beautiful downtown Safety Harbor, Florida. Showcasing multiple styles of pizza from around the world, The NONA features only the best ingredients, the highest quality cheeses, and dough made fresh by hand daily. Jamie’s hard work and dedication to his craft have led him to win a multitude of awards including four world championships. Well-known and loved in the industry, Jamie has learned from the best and delighted many pizza connoisseurs with his delicious creations. He has devoted much of his career to mentoring countless hardworking, passionate pizzaiolo around the country, including all of the employees right here at The NONA! The NONA Slice House is named after Jamie’s two children, Noah and Naomi, who inspire him to be the best he can be every day and share his love for pizza.

Corporate Executive Chef, Gordon Food Service

ACF Chef Kurt Kwiatkowski joined Gordon Food Service in January 2023, as their Corporate Executive Chef, after working in professional kitchens for more than 35 years with chains such as Houston’s Restaurant, Paragon Restaurant Group, Morrison’s Restaurant Group, Hyatt Hotels, and independent restaurants in Atlanta, Wisconsin, and Michigan. Before coming to Gordon Food Service, Chef Kurt has been the Senior Executive Chef of the award-winning Culinary Services Residential Dining at Michigan State University. As the Senior Executive Chef, he set the standards for all menus in MSU’s residential dining halls, monitors, ran the research and development of new menu items and recipe development, and developed culinary training for all full time and management staff that produced almost 40,000 meals per day. Chef Kurt is an active member in the American Culinary Federation, winning over 30 medals in culinary competitions and several certifications, as well as presenting at regional and national conferences. He was voted Chef of the Year for the Detroit Chef De Cuisine Association in 2018 and in August of 2019, Chef Kurt was inducted into the American Academy of Chefs.