Since 2007, Stephen Satterfield has devoted his career to redefining food and beverage as means to organize, activate and educate. He saw the need for more inclusive storytelling and a media company dedicated to food origins and culture from around the world.

Prior to his career in media, Stephen Satterfield was a sommelier and social entrepreneur promoting wine as a catalyst for socioeconomic development for Black wine workers in South Africa. He is "one of the country’s most respected food journalists" (Eater), and host of the acclaimed Netflix docuseries, High on the Hog. The Peabody Award-winning project is now entering its highly anticipated second season.

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Ashli is committed to elevating communities and creating wealth through hospitality ownership and leadership. Privileged to work with industry leaders at some of the country’s premier hotels, and hospitality organizations, including the Walt Disney World Resorts, Marriott International, Hyatt Hotels & Resorts, Loews Hotels, WaterColor and WaterSound Resorts, Hilton Worldwide and the famed Fontainebleau Miami Beach.

She is the Founder of conference programs specifically benefiting underrepresented minorities in the hospitality industry; HLT100 (Hospitality Leaders Today) and Hospitality Hued. Ms. Johnson is proud to be serve on the boards of and participate in organizations such as the National Society of Minorities in Hospitality, the National Association of Multicultural Hotel Owners, Operators & Developers, NBMBAA and has served as Chair Emeritus of the American Hotel & Lodging Association’s Gateway Council and Finance Director for NSMH's National Professional Extension.

Founder, CEO and president of EDWINS Leadership & Restaurant Institute Brandon Edwin Chrostowski is renowned for changing culinary and hospitality training—in and out of the nation’s prisons—while preserving French cooking traditions.

His mission-driven effort to train and staff former prison inmates at his flagship French restaurant and nonprofit has created a national model for re-entry and an educational pipeline for formerly incarcerated to learn the discipline and skill of fine dining. A classically trained chef and sommelier, Chrostowski honed his skills at fine dining establishments in Paris, New York, and Chicago, including Lucas Carton, Chanterelle, Picholine, Le Cirque and Charlie Trotter’s.

Recognition of his culinary efforts include 2022 James Beard Award Semifinalist; IFMA’s 2020 Silver Plate, CNN 2016 Heroes, Crain’s “40 under 40” Awards; The Richard C. Cornuelle Award from the Manhattan Institute for Social Entrepreneurship; being featured as the subject of the Academy Award nominated documentary Knife Skills; and features in notable national media outlets, including The New York Times, Washington Post and TODAY. Chrostowski earned an Associate’s degree in Culinary Arts and a Bachelor’s degree in Business and Restaurant Management from The Culinary Institute of America. He resides in Cleveland with his wife Catana and their children, Leo, Lilly and Lynx.

Fort Worth-based entrepreneur Jonathan Morris set out to create a fresh take on the barbershop experience in Fort Worth. In 2014, Fort Worth Barber Shop officially opened its doors and quickly became one of the city’s premier men’s grooming establishments. Morris is also the co-founder of Memo Hospitality Group, the developers of the recently opened Hotel Dryce, a 21-room craft hotel in Fort Worth’s Cultural District. He is also the host of Magnolia Network’s “Self Employed.” In this docu-series, Morris travels the country to share the inspirational stories and new challenges of fellow small business owners and their journeys to building their dream jobs.

Greg Harris was named President and Chief Executive Officer of the Rock and Roll Hall of Fame and Museum in December 2012. Harris joined the Rock and Roll Hall of Fame and Museum in 2008, where he oversaw development, special events, membership, board relations and government affairs. He also assisted in numerous other areas, including strategic planning and institutional marketing, and helped to acquire archival collections for the Museum’s Library and Archives. Harris has been a driving force behind growing the Museum’s philanthropic support and was a key figure in fundraising, planning and execution of the successful 2012 Hall of Fame Induction Week.

Before joining the Rock Hall, Harris spent 14 years at the National Baseball Hall of Fame and Museum in Cooperstown, N.Y., where he advanced from curating the Hall of Fame Library and Archives broadcast collection to serving as vice president of development. During his tenure, he worked directly with Baseball Hall of Fame inductees and created a strong national network of donors, sponsors and influencers and represented the institution in Washington, D.C. where he built a successful government affairs practice for the Museum.

Zack Neumeyer is an investor, hotelier, and philanthropist.

He is Chairman and co-founder of Sage Hospitality, a company specializing in creating, investing, and operating lifestyle hotels and restaurants nationally. Zack believes that Sage’s responsibility is to serve its communities, investors, guests and associates and has been dedicated to that effort since co-founding the company in 1984. He is, or has been, an investor and board member of private companies in the communications, manufacturing, senior housing, banking, retail, venture and service industries.

Zack is member of the Board of the Directors of the Museum of Contemporary Art in Denver. He is a past trustee of the University of Denver. He was one of the founders of the Denver PreSchool Program which provides universal preschool for every child in the city. He is a past board member and was recognized by the Colorado Children’s Campaign as one of the 20 most influential Coloradans for children’s welfare. Zack has taught or lectured at Cornell University, University of Colorado, Harvard University, and the University of Denver.

Zack has worked with state government as a business and community leader, serving in various capacities for Colorado Governors Hickenlooper, Ritter and Owens.

As Director of the Texas Music Office, Brendon Anthony sets the agenda for business development, helping music industry professionals navigate their entry into the Texas market, as well as moving their businesses to Texas (including corporations, start-ups, and everything in between). Appointed by Gov. Greg Abbott in 2015, Brendon provides the link between the Office of the Governor's Economic Development & Tourism Division executive staff, private sector music industry businesses, and non-governmental music organizations and trade associations. In addition to leading the Texas Music Office, Brendon is also the point person for the Music Friendly Communities program which helps connect the various music markets throughout the state with one another, establishes best practices for economic development success, and fosters the development and connection of higher education music programs to real-world music business opportunity.

Channing Henry joined the PKF hospitality group in 2019 as Managing Director | Head of US, leading the US consulting practice from the New York office. With more than 15 years in hospitality development and consulting, she brings a development perspective to the firm’s extensive advisory work. Channing advises hotel developers and owners on highest and best land use analyses, capital strategies and fundraising services, brand positioning and negotiation, and planning and development services in the US, Canada, the Caribbean, and Latin America. Channing co-developed the 148-key Downtown LA Proper Hotel, a historic rehabilitation project, in partnership with the Kor Group. She also partnered with BV Resorts on a 1,500-acre luxury resort master plan in Baja Mexico and a New York consortium on a 400-acre sustainable master plan in Dominical, Costa Rica. Channing has led the pre-development and performed extensive advisory work for urban hotels in Atlanta, Los Angeles, Fort Worth, and Todos Santos, Mexico, for brands ranging from Aman Resorts to Bunkhouse and Soho House. Channing previously worked as a development manager for the Kor Group, where she helped expand the Viceroy and Tides brands in Latin America and Miami. She began her career in real estate as a consultant with Robert Charles Lesser (RCLCo) in Los Angeles, where she performed market and feasibility studies for public and private sector developments across all land uses. Channing is on the Leadership Committee for ULI’s Recreational Development Council and an Executive Committee member of the South Park Business Improvement District (BID) Board in Downtown Los Angeles.

A local Hawaiian girl at heart, hospitality is in my blood.

While pursuing an architecture program at Notre Dame, I had the opportunity to study abroad in Italy, where I fell deeply in love with espresso, pasta, Italian wine, the two-hour lunch, and the four-hour dinner. After graduating, I eventually found myself in Austin in search of warmer weather and community.

A part-time job at Sway turned into a newfound passion for wine and I was able to test for the wset ii + iii with the support of my restaurant team. Stars aligned when I was able to return to my love of Italian culture at il brutto. Bonuses: i get to curate an exclusively Italian wine list, an exciting amari + vermouth program, eat the best cured meats and cheeses on a daily basis, and work with chef Erind, who is the yin to my yang.

C.K. Chin is a partner at popular Austin restaurants Swift's Attic, Wu Chow Austin, and Native Hostel. He also has a hand in Hope Outdoor Gallery, a reimagined version of the popular Graffiti Park at Castle Hills with a new location near the Austin airport.

Derrick’s early career was as a nursing assistant, and he later switched to the hospitality industry, earning credits in a culinary arts program.

He first met EDWINS founder Brandon Chrostowski while working at L’Albatross and, after learning his away around some of Cleveland’s best restaurants, he brings more than a decade of guest relations and management experience to EDWINS. He’s naturally engaging and is a skilled relationship builder.

Derrick’s decision to join the EDWINS’ family was based on one thing: “I want to help people. Before, I got to help people with their dining experience; now I get to help people with their lives.”

Derrick assists with programming at our student campus, the EDWINS Second Chance Life Skills Center, working with both students and volunteers. He also oversees EDWINS’ efforts to establish Culinary Clubs in Ohio’s prisons and leads our Town Hall series.

fabrics from heritage mills, our 10 master seamstresses assemble each shirt by hand from designs informed by the landscape of south-central Texas with subtle nods to the lore of the west: pearl snaps, chevron flap pockets, and the occasional arcuate yoke.

Sincere, small-batch, and sure-sewn. Our clothing is sincerely built. For us, to ensure fair labor conditions and the smallest environmental impact has meant that we've focused on producing in-house. Our shirts are small-batch. We are committed to a 200-yard maximum (that's 80 to 130 shirts depending on the cut) for novelty styles in each collection. Small-batch ensures individuality and produces less waste. Every shirt is sure-sewn. We source luxuriously strong fabrics that extend the wearability and life of every garment.

As one of the remaining shirt-makers in the United States, mastery is at the heart of everything we do. Employing a skilled workforce of people who dedicate their lives to the continued mastery of their skills: mechanics, pattern makers and seamstresses. It’s our belief in supporting their mastery that led us to manufacture each shirt in-house.

Heidi Marquez Smith, is an accomplished community and non-profit leader and experienced public servant, as the CEO of the Texas Cultural Trust, Heidi advances arts and culture for our state through strategic partnerships and initiatives. She leads statewide advocacy efforts, directs research and data collection, advances public and private funding, and increases access to the arts for all Texans. Heidi amplifies the Trust’s mission to be the leading voice for the arts in education, advocacy, and economic impact in Texas, spotlighting the artistic excellence of our state. Through Heidi’s leadership, the Trust has unified the voice for the arts and creative industries in order to shape the cultural, economic and educational future of Texas by increasing awareness and support for the arts.

Before returning to Texas in the fall of 2006, Smith worked in Washington DC, where she served as Special Assistant to the President and Director of Cabinet Affairs in the White House. Before her appointment as Director for Cabinet Affairs, Heidi served as Special Assistant to the President and Director for Presidential Correspondence and as Deputy Associate Director in the office of Presidential Personnel where she identified, interviewed, and recommend candidates for presidential appointment to National boards and commissions. She has served and held executive committee roles of the boards of numerous organizations, including: Futuro Fund Austin, the University of Texas 1883 Council, St. David’s Day School Board Directors, Subiendo Academy, Literacy Council of Central Texas, University of Texas Libraries Advisory Council (ex-officio member), Communities in Schools, Legacy of Giving Blue Sky Luncheon Chair, Texas Lyceum (Alum), The Kindness Campaign – Art of Kindness Chair, Dell Children’s Trust, LBJ Library, and City of Rollingwood. She currently serves on the Texas Tribune Board of Directors, Texas Book Festival Advisory Council, St. David’s Foundation – Toast of the Town Committee, and volunteers with various local organizations, including her children’s schools.

Jack Hott started in the restaurant industry as a teenager and worked his way up to Sommelier and Beverage Manager at the acclaimed Castagna Restaurant in Portland, Oregon. After a stint at Watershed Communications, advising nationally recognized hospitality businesses, he joined the team at Poached, the leading marketplace for hospitality labor. As Director of Product Management, Jack works to understand the needs of both sides of the hospitality hiring equation and how technology can simplify ongoing labor challenges. In his time at Poached, Jack brought to market the Poached App, with over 250,000 downloads within the first year, and the on-demand labor platform, Poached Shifts.

For over three decades Jeffrey Stephen Parker has been a leader in hotel and restaurant hospitality, with the last twenty-five focused on hospitality technology. He specializes in the technologies that guests interact with directly and the ones that enable hotel teams to better enhance guest experiences.

Parker has created and implemented the technology systems that facilitated the growth of a regional brand, managing both operational and capital budgets to balance the needs of the operations versus tax and capital implications. In addition, he has worked for some of the largest management companies in the world, leading teams that handled major technology projects for franchised and independent hotels. Jeff worked with a top-ten US franchise company with eleven brands including over 1,000 select-service hotels. He currently works with the Sage Hospitality team as the Vice President of Property Technology where his team handles over forty branded hotels and over 20 food & beverage outlets. .

Leveraging new technologies Parker has been able to reduce costs and improve customer service and guest retention, specifically working with disparate partners to develop or improve integrations with Property Management Systems, Messaging System, Reputation Management Systems, Central Reservations Systems, Sales & Catering and Global Distribution Systems.

Ranger Cattle was founded by Josh Eilers and is located East of Austin. Josh was a Sergeant and served as team leader in the U.S. Army’s elite First Ranger Battalion. After the military, Josh started to follow his passion for the beef industry by starting one of the first true vertically integrated Farm-to-Table Wagyu operations in the United States. His herd consists of both Fullbloods and F1’s and is free to graze over 3000 acres in Austin Texas and supply over 40 local restaurants. He is a pretty badass dude producing some badass beef and marketing directly to consumers via his on-farm tasting room, food trucks, and multiple restaurants.

Lauren has seen first-hand the role that businesses can play in transforming lives through their purchases. One of her family members who has a disability, regained confidence and independence, when Fortune 500 companies started buying their original art for their corporate facilities. Lauren launched Procure Impact to make it easier for companies to leverage their purchasing power to uplift and empower individuals with barriers to work.

Lauren is also the Founder of CALLIOPE, a mission-driven impact studio and consulting firm that builds, grows, scales, and invests in models that maximize human dignity, transformation, and social impact. Lauren previously served as Executive Vice President of the Stand Together Foundation, where she co-developed the vision, model, and approach to the foundation's venture philanthropy that helps grow and scale innovative models that help break the cycle of poverty.

Prior to joining Stand Together, Lauren served as vice president of strategic development for the National Association of Manufacturers. Lauren held additional roles in external relations at the National Alliance on Mental Illness (NAMI) and the Mercatus Center at George Mason University. She is currently on the board of directors for the National Black Bank Foundation, dedicated to revitalizing black banks and closing the racial wealth gap and The Phoenix, a sober active community which has helped over 60,000 people grow stronger together, overcome the stigma of addiction, and rise to their full potential.

fabrics from heritage mills, our 10 master seamstresses assemble each shirt by hand from designs informed by the landscape of south-central Texas with subtle nods to the lore of the west: pearl snaps, chevron flap pockets, and the occasional arcuate yoke.

Sincere, small-batch, and sure-sewn. Our clothing is sincerely built. For us, to ensure fair labor conditions and the smallest environmental impact has meant that we've focused on producing in-house. Our shirts are small-batch. We are committed to a 200-yard maximum (that's 80 to 130 shirts depending on the cut) for novelty styles in each collection. Small-batch ensures individuality and produces less waste. Every shirt is sure-sewn. We source luxuriously strong fabrics that extend the wearability and life of every garment.

As one of the remaining shirt-makers in the United States, mastery is at the heart of everything we do. Employing a skilled workforce of people who dedicate their lives to the continued mastery of their skills: mechanics, pattern makers and seamstresses. It’s our belief in supporting their mastery that led us to manufacture each shirt in-house.

David Corsun is director of the Daniels College of Business’ Fritz Knoebel School of Hospitality Management and an associate professor since 2007. After receiving his PhD in 1999 from Cornell University’s School of Hotel Administration, Corsun was named assistant professor at Washington State University. After a year in Washington, he moved to the University of Nevada, Las Vegas, and was subsequently named associate professor and coordinator of international relations for the University’s Harrah College of Hotel Administration. Corsun also held academic positions with Cornell University and New York University while a graduate student.

Michael Fojtasek opened his inaugural restaurant, Olamaie, in August of 2014. It was the culmination of a lifetime spent appreciating the power food has to bring people together around a table. As a child, he discovered the draw of cooking watching his mother and grandmother, “Big Ola,” prepare meals, eventually working beside them. A stint at FINO (Austin) solidified his desire to commit himself to a career in hospitality. Fojtasek went on to attend The Culinary Institute of America in St. Helena, expanding upon that education with positions at Kent Rathbun’s restaurant Abacus (Dallas), Thomas Keller’s Per Se (New York) and The French Laundry Garden (Napa), and Jonathan Benno’s Lincoln (New York). His culinary skills and dedication earned him a sous chef position at Jon Shook and Vinny Dotolo’s Son of a Gun (Los Angeles), where his bi-weekly trips to the Santa Monica Farmer’s Market instilled him with a love of using his creativity to feature seasonal, local produce.

At Olamaie, his experience and passion melded, and Austin quickly took notice of his modern interpretations of traditional Southern dishes. In addition to Fojtasek’s three James Beard finalist nominations for Best Chef and one for Best New Restaurant, Olamaie has been named Austin’s best restaurant three times by the Austin American Statesman (placing in the top five every year since its inception). The restaurant and its team have garnered numerous awards from CultureMap including Restaurant of the Year, Chef of the Year, Bartender of the Year, and Pastry Chef of the Year. At Little Ola’s Biscuits, Fojtasek turned a “pivot” into another award-winning restaurant. Recognized by The New York Times, the Austin American Stateseman, and Eater National as one of the best things to come out of restaurants during the pandemic, the neighborhood biscuit shop is already seeking a second location. More recently, at Maie Day in the South Congress Hotel, Chef Fojtasek gets to find the middle ground between Olamaie and Little Ola’s by taking the preconceptions of a steakhouse and throwing them in the fire. At each of these endeavors, Fojtasek’s leadership and vision foster a culture that inspires originality, enthusiasm, camaraderie, and excellence.

A native Texan, Rick began his culinary journey as an intern at Oakland House Inn in Maine. He then returned home to San Antonio, where he worked for Chef Scott Cohen in La Mansion’s Las Canarias. Rick began a stage at New York City’s Café Boulud, which led to a full-time position under future James Beard ‘Rising Star Chef’ Gavin Kaysen. Returning to Texas in 2009, he was soon given the opportunity to become Sous Chef alongside Executive Chef Rene Ortiz at La Condesa. He was promoted to Chef de Cuisine after his first year, and was named Executive Chef of the restaurant in August 2013. Under the direction of Rick Loez, La Condesa was nominated for 'Outstanding Restaurant of the Year' by the James Beard Foundation in 2023.

Ryan McCarthy is a 20-year hotel industry veteran with extensive experience in all aspects of lodging and hospitality including operations, asset management, strategic planning, and acquisitions. A graduate of the Cornell School of Hotel Administration, Mr. McCarthy currently oversees asset management and is a co-founder of Soul Community Planet (SCP).

During his career, Mr. McCarthy has been involved in over $1.5 billion of hotel real estate transactions and $750 million of asset-managed hotel properties.

Prior to serving as Head of Asset Management, Mr. McCarthy was interim CFO and General Manager of Salishan Coastal Lodge, an affiliated property to SCP, where he began the repositioning of the prominent asset. He was also recently the Director of Acquisitions at Sunstone Hotel Investors ("Sunstone"). During his time at Sunstone, Mr. McCarthy played a key role in over $750 million of transactions including the acquisitions of the Hyatt Regency San Francisco and the Wailea Beach Marriott Resort & Spa.

Integrated Capital Strategies works with founders and family offices who seek to use an expanded toolbox to bring positive social change, including grants, impact investments, public-private partnerships, advocacy and even operating entities. Current and past clients include Giving Pledge signatories, Forbes 100 members and impact investors.

Founder Sharon Schneider was the founding Director of the Walton Personal Philanthropy Group, which provides services to the family of Sam and Helen Walton to support their individual philanthropic activities. She served as Executive Director of the Telluray Foundation in Colorado.

She was also co-founder and CEO of the tech startup Moxie Jean, an online marketplace for high quality, gently used clothes. Moxie Jean won a Chicago Innovation Award in 2013 and was a 2012 portfolio company of renowned tech accelerator Excelerate Labs (now TechStars Chicago). Moxie Jean was acquired by Schoola in 2015.

Before starting Moxie Jean in 2011, Sharon spent 12 years as a staff member and consultant to private foundations, including the Bill & Melinda Gates Foundation, the Pew Charitable Trusts, and dozens of small family foundations, on issues ranging from strategic planning and outcome management to engaging your family in philanthropy.

Tracy is the Senior Manager of Corporate and Foundation Relations at World Central Kitchen, where she plays a pivotal role in fostering partnerships to advance the work of WCK.

Her passion for purpose-driven work is reflected in her extensive experience in the nonprofit sector, which includes serving as the Development Director at Horizons Greater Washington, serving on the Board of Directors of Many Hands DC, and volunteering as a nonprofit strategy consultant for Compass Pro Bono and as a reviewer for the Catalogue for Philanthropy.

Tracy's career also includes time in the travel industry, where she developed marketing programs at American Airlines, USAirways, and Marriott International, in addition to managing the corporate travel program at Coopers & Lybrand.

With a dedication to creating a better world through collaboration, Tracy seeks to build strong partnerships that drive meaningful change.

Trevor Warner is the founder and president of Warner Consulting Group and has been providing IT asset management services in the hospitality industry for over 25 years. Warner Consulting Group is based in Columbus, OH and currently serves over 1000 hotels domestically through more than 60 ownership and management companies. Trevor previously served as the President for the Columbus HFTP chapter (Ohio Valley). Outside of the office Trevor is involved in charity/volunteer organizations, operating community sports leagues, coaching youth teams, and volunteering for church community outreach programs. Trevor is married with four kids and resides in Columbus, OH.

Wes Adams is the founder and CEO of SV Consulting Group and co-author of the upcoming book Meaning at Work: How Exceptional Leaders Combine Community, Contribution, and Challenge to Unleash Potential and Inspire Greatness (PublicAffairs/Hachette).

He brings more than two decades of experience as a successful entrepreneur and strategic partner for Fortune 500s, startups, and NGOs. He’s hired and developed talent on five continents and built thriving teams located around the globe.

Wes has been featured at SXSW and the Nobel Peace Prize Forum, and his work has been covered by the New York Times, BBC News, Forbes, Business Insider, and Fast Company. He’s led teams to win multiple Webby Awards and recognition as one of Fast Company’s Most Innovative Brands. His early career was spent launching and managing high-profile hospitality businesses for which he was nominated twice for a coveted James Beard Award.

Wes trained as a Master Facilitator for the Penn Resilience Program, the world’s leading provider of resilience skills for business, healthcare, government, and law enforcement.

In addition to his focus on leadership, resilience, and meaning at work, Wes is passionate about social impact. He helped produce a documentary for HBO, The Out List, and a book highlighting leaders in sustainability space, I Am EcoWarrior.