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Philly Chef Conference

The Philly Chef Conference is hosted by Drexel University's Food and Hospitality Management Department. The mission of this annual conference is to engage our students with industry leaders while also connecting members of the restaurant community through a day of education.

The conference is an annual event designed to convene the regional food community and to showcase the latest food and beverage ideas and techniques through educational lectures, panel discussions and demonstrations. It brings together the best chefs, food producers and personalities and links established food and hospitality professionals with aspiring students and young industry professionals.

The first day of the conference is open to the general public and features educational lectures on the latest topics of interest in food and beverage.

The second day of the conference is dedicated exclusively to hospitality and restaurant professionals and features educational lectures, industry discussions and demonstrations.

Academic Symposium Tickets

Opening Session Tickets

Day Two Tickets

Full Schedule:

Sunday, April 10, 2022

Academic Symposium

Ticket Price: $95 (includes signed copies of both books)
Location: Academic Bistro, 101 N 33rd Street, Philadelphia, PA 19104
Registration: 10:30–11 a.m.

Dr. Marcia Chatelain, Pulitzer Prize-winning author of Franchise: The Golden Arches in Black America in conversation with Jamila Robinson, food editor for The Philadelphia Inquirer


Harold McGee, author of Nose Dive, in conversation with food scientist Dr. Arielle Johnson

Opening Session

Ticket Price: $125 (includes signed copy of Bourdain: The Definitive Oral Biography and reception)
Location: The Study at University City, 20 S 33rd St, Philadelphia, PA 19104
Registration: 4:45–5:30 p.m.
Conversation: 5:30 p.m.

Laurie Woolever, The New York Times bestselling author of World Travel: An Irreverent Guide and Bourdain: The Definitive Oral Biography, in conversation with Jeff Gordinier

A reception to follow featuring Laser Wolf, Le Cavalier, Friday Saturday Sunday, Kalaya, Irwin’s, Hearthside, Eclat Chocolate, Birchrun Hills Cheese, Di Bruno Bros, Philadelphia Distilling, Dad’s Hat, The Artisan’s Cellar and


Monday, April 11, 2022

Ticket Price: $195
Location: The Study at University City, 20 S 33rd St, Philadelphia, PA 19104

(Subject to Change)
Registration: 8–8:45 a.m.

Breakfast features Baba’s Brew, La Colombe, Rival Bros, Lost Bread Co., Essen Bakery, Federal Donuts, Spread Bagelry, FarmArt and High Street Philly.

Opening Remarks at 8:45 a.m.

9:15–10 a.m. Session

Room A:
Telling My Story
Moderator: Gia Vecchio
Panelists: Lisa Donovan and Suzanne Barr

Room B:
How to Craft Your Food Brand and Image
Moderator: Kayla Stewart
Presenters: Hawa Hassan and Eric Kim

Room C:
The Grain Movement
Moderator: Adam Erace
Presenters: Ryan Morgan, Don Guerra, Sarah Owens and Pamela Yung

10:15–11 a.m. Session

Room A:
Where Do We Go from Here? Considering the Future of Black Voices in Food Media
Moderator: Audarshia Townsend
Panelists: Shanika Hillocks, Aaron Hutcherson and Klancy Miller

Room B:
Who was James Beard?
Moderator: Joey Hernandez
Panelist: John Birdsall

Room C:
You Better Eat Your Vegetables: Connecting Kids with Food
Moderator: Joshua David Stein
Presenters: Sarah Thomas and Dan Giusti

11:15 a.m.–12 p.m. Session

Room A:
The Food Reporter: Hot Topics Roundtable of Current Events
Moderator: Tim Carman
Panelists: Jenn Harris, Hanna Raskin, Brett Anderson and Jamila Robinson

12–1:15 p.m. Lunch

South Philly Barbacoa, Hardena, Mike’s BBQ, Huda, Community Bar, Geno’s, Everybody Eats Philly and Vittles, Caphe Roasters, Amy’s Pastelillos and Brigaid

1:15–2 p.m. Session

Room A:
The Power of Food: Chef Movement for Social Change
Moderator: Kat Kinsman
Panelists: Erik Bruner Yang, Ed Lee and Stephanie Willis

Room B:
4 Color Blocks: A Conversation with Bryant Terry
Moderator: Korsha Wilson

Room C:
Reimagining Indian Cuisine
Moderator: Rachel Gurjar
Panelists: Cheetie Kumar and Chintan Pandya

2:15–3 p.m. Session

Room A:
Restaurant Roundup
Moderator: Krystle Mobayeni
Panelists: Omar Mamoon, Brett Martin, Louisa Chu and Deanna Ting

Room B:
AAPI Issues in the Restaurant Industry
Moderator: Kevin Sintumuang
Panelists: Kevin Tien, Angela Dimayuga, Simon Kim and Christine Lau

Room C:
What's Next in Food Science
Moderator: Dr. Arielle Johnson
Panelists: Harold McGee, Jason White and Jeremy Umansky

3:15–4:00 p.m. Session

Room A:
The Future of the Restaurant Workplace
Moderator: Priya Krishna
Panelists: Devita Davison, Erick Williams, Karyn Tomlinson and Chris Shepard

4:00 p.m.

Dessert Reception featuring Weckerly's, Second Daughter Baking Co., Darnel's Cakes, Vanilya Bakery, Bassetts Ice Cream, Reading Terminal Market and High Street Philly.



2022 Philly Chef Conference Participants

(Subject to Change)

Brett Anderson: Food writer for The New York Times

Suzanne Barr: Chef and author of My Ackee Tree

John Birdsall: Journalist and author of The Man Who Ate Too Much: A Life of James Beard

Erik Bruner-Yang: Chef/owner of Maketto 1351 and founder of the Power of 10 Initiative

Tim Carman: Food writer at The Washington Post

Marcia Chatelain, PhD: Georgetown University, Pulitzer Prize-winning author of Franchise: The Golden Arches in Black America

Louisa Chu: Food critic at The Chicago Tribune

Devita Davison: Executive director of Food Lab Detroit and Food Lab Sydney

Angela Dimayuga: Author of Filipinx: Heritage Recipes from the Diaspora

Lisa Marie Donovan: Pastry chef and author of Our Lady of Perpetual Hunger

Adam Erace: Food and travel writer

Dan Giusti: Founder of Brigaid and former head chef of Noma

Jeff Gordinier: Writer and author of Hungry

Don Guerra: Barrio Bread (Tucson, AZ)

Rachel Gurjar: Associate food editor for Bon Appetit magazine

Jenn Harris: food columnist at the Los Angeles Times

Hawa Hassan: Author of Bibi’s Kitchen and founder of Basbaas Foods

Joey Hernandez: Deputy food editor at The Philadelphia Inquirer

Shanika Hillocks: Food writer and marketing consultant

Aaron Hutcherson: Food writer and recipe developer for The Washington Post 

Arielle Johnson, PhD: Scientist and author

Eric Kim: Cooking columnist at The New York Times

Simon Kim: Hospitality agent at Cote (NYC and Miami)

Kat Kinsman: Senior editor at Food and Wine

Priya Krishna: Food reporter at The New York Times

Cheetie Kumar: Chef and co-owner of Garland, Neptunes and Kings

Christine Lau: Executive chef at Kimika (NYC)

Edward Lee: Chef of 610 Magnolia and Succotash Prime and founder of The Lee Initiative

Omar Mamoon: Food writer for Esquire, San Francisco Chronicle and Resy

Brett Martin: Food critic for GQ

Harold McGee: Food scientist and author of On Food & Cooking and Nose Dive

Klancy Miller: Founder of For The Culture magazine

Krystle Mobayeni: CEO and founder of BentoBox

Ryan Morgan: Owner and baker at Sixteen Bricks (Cincinnati)

Sarah Owens: Author of Heirloom, Toast & Jam and James Beard-awarded Sourdough

Chintan Pandya: Chef at Adda Indian Canteen, Rahi and Dhamaka

Hanna Raskin: Journalist at The Food Section

Jamila Robinson: Food editor at The Philadelphia Inquirer and the North American Academy chair (East USA & East Canada) for The World’s 50 Best Restaurants

Chris Shephard: Underbelly Hospitality

Kevin Sintumuang: Culture and lifestyle editor at Esquire magazine 

Kayla Steward: Food and travel writer

Joshua David Stein: Cookbook author, co-author journalist and food critic

Bryant Terry: James Beard & NAACP award-winning chef, author and publisher of 4 Color Books

Sarah Thomas: Co-founder and author of Kalamata’s Kitchen

Kevin Tien: Chef at Moon Rabbit (DC) and co-founder of Chefs Stopping AAPI Hate

Karyn Tomlinson: Chef at Myriel Restaurant

Audarshia Townsend: President, Townsend Media Magic, LLC | Food & Beverage Journalist

Jeremy Umansky: Chef/owner of Larder and author of Koji Alchemy

Gia Vecchio: CEO and Founder of Foxglove Communications

Jason White: Director of fermentation at Noma and Noma Projects

Korsha Wilson: Food writer and host of A Hungry Society

Erick Williams: Chef/owner of Virtue Restaurant (Chicago)

Stephanie Willis: Everybody Eats Philly

Laurie Woolever: Author of Bourdain: The Definitive Oral Biography

Pamela Yung: 2021 Chef-in-Residence at Stone Barns 

2022 Philly Chef Conference Sponsors

Chef de Cuisine

Visit Philadelphia

American Express/Resy

The Study at University City


Sous Chef


Rosita Bisani


Pennsylvania Restaurant and Lodging Association

Maxwell McKenny


Diversified Ceramics

Dry Ager


Forbes Industries








Robot Coupe

Service Ideas



In Kind


Birchrun Hill Farms

Eclat Chocolate

Philadelphia Distilling

Artisan’s Cellars

La Colombe

Baba’s Brew

Lost Bread Co.

Rival Bros.

Essen Bakery

Federal Donuts

South Philly Barbacoa

Mike’s BBQ

Geno’s Steaks


Spread Bagelry



Community Bar

Everybody Eats Philly and Vittles

Amy's Pastelillos

Caphe Roasters

Second Daughter Baking Co.

Darnel's Cakes

Vanilya Bakery

Bassetts Ice Cream

Reading Terminal Market