These expert instructors will lead you through hands-on, culinary demonstrations as you rotate across the six Copia Hestan Kitchens.
Chef Thomas Griffiths, CMC
Chef & Owner of Global Cuisine Consulting
Thomas Griffiths is the chef and owner of Global Cuisine Consulting, specializing in ‘Transforming Culinary & Science into Commercial Reality.’ He is an expert in culinary ideation, trends research and product development and is passionate about preparing delicious and wholesome food for everyone.
Chef Griffiths, CMC is a strategic culinary and product development leader with a history of accomplishment spanning CPG, food, restaurant, international food service and catering, with additional experience as a professor with the Culinary Institute of America (CIA) and a Certified Master Chef (CMC) in the ACF. As global vice president of culinary for Campbell Soup, he led a team of highly credentialed chefs and culinologists. Chef Griffiths inspired his team of twenty chefs worldwide to create innovative, on-trend products while improving the quality of flavors and introducing bold, new and authentic ingredients to the Campbell portfolio. Chef Griffiths traveled throughout Western Europe and South East Asia to study and research the foods and cooking of the world.
He also built a culinary consulting team of CIA graduates, and celebrity chefs such as Spike Mendelsohn , Richard Blaise, Maneet Chauhan, Roy Choi and more to support culinary innovation at Campbell.
Chef RJ Harvey RDN, CEC
Culinary Director, Potatoes USA
Chef Harvey is a Certified Executive Chef (CEC) as well as a registered dietitian/nutritionist (RDN) who loves to create delicious, beautifully presented food that is healthful for the mind, body and soul. Over the past several years Chef RJ has lent his expertise to the revitalization of hospital cuisine at Morrison Healthcare, where he developed award winning concepts featured in Food Management magazine. In 2016 he launched a mobile teaching kitchen for Chartwells K-12 School Dining Services, a program tailored to teach students the importance of cooking at home for optimal flavor and nutrition. He currently oversees the culinary department for Potatoes USA, both foreign and domestic. He works closely with all marketing programs to promote the usage and increase the demand for U.S. grown potatoes.
He is a member of the Academy of Nutrition and Dietetics, American Culinary Federation as well as the Research Chefs Association.
Chef Junnie Lai, MBA
Principal, Global Cuisine Consulting
Chef Junnie Lai is a creative culinary consultant who specializes in Southeast Asian cuisines—Chinese, Indian, Malay, and Thai—as well as baking and pastry. With an MBA and 15 years of experience in Research & Development, Junnie is an accomplished research chef who excels in product development. Her insight into culinary trends has allowed her to revolutionize the product-launching process and increase sales while keeping costs low. Known for her creativity, organization skills, and eye for detail, Junnie has also been a great asset on many successful product launches. Her ability to excel in dynamic, demanding environments while remaining pragmatic and focused makes her an asset to any team.
With a passion for healthy foods and extensive knowledge of functional ingredients, Junnie has spent her career creating organic recipes that emphasize nutrition. Her recipes accommodate today’s popular diets such as vegetarianism, veganism, and gluten-free diets. Junnie’s desire to discover foods and recipes that heal have inspired her to pursue a Ph.D. in Natural Medicine. Her hope is that her educational experiences, combined with the extensive accomplishments throughout her career, will allow her to prepare delicious, fresh, and healthy cuisine that promotes proper nutrition.
Director of Egg Product Marketing, American Egg Board
Elisa Maloberti is the Director of Egg Product Marketing for the American Egg Board (AEB). She has worked with AEB for more than 25 years where she has held numerous positions, including Foodservice Assistant, Consumer Information Coordinator, and Egg Product Marketing Assistant. She has a B.S. degree in Food Science and Nutrition from Dominican University in River Forest, IL. Elisa is responsible for AEB's egg product marketing program, which includes advertising and promotions targeting food manufacturers, educational programs, and research.
Chef Emily Munday
Director of Operations, CuliNex, LLC
Emily Munday is the Director of Operations at CuliNex, the industry’s premier firm providing product development & strategic business consultancy services focused exclusively on clean label food products. CuliNex works with a diverse range of companies from international brands to family-owned businesses, assisting them in planning and executing their product development strategies across all food categories. Emily holds an Associate degree in Culinary Arts and a Bachelor of Science degree in Culinary Nutrition from Johnson & Wales University.