Speakers

 Sylvie Amar

In 1997, after graduating from the ENSCI – les Ateliers (Design School) in Paris, Sylvie Amar set up her own global design studio. She quickly made a name for herself by choosing to specialise in the world of gastronomy.

To ensure she fully understood all the ins and outs of the business, she decided from the outset to take the time to carefully observe what goes on in the finest kitchens and dining rooms in France and worldwide. This in-depth knowledge of the complex hotel and restaurant trade and the beauty of her elegant and practical designs helped her to quickly win commissions from top chefs Pierre Gagnaire, Olivier Roellinger and Jean-Michel Lorain.

Over the past twenty years, she has acquired a rare talent for anticipating trends and designing tableware that aims to simplify actions or improve product aesthetics.
Today, she works hand in hand with industry professionals, using her creative flair and expertise to devise innovative solutions in many fields, from the creation of new pro¬duct ranges or packaging to devising restaurant concepts.


 DANIEL MAJONCHI

Leaders Club’s founder & creator, since the 70’s, of numerous restaurant concepts: Cafeterias, fast food, theme restaurants …
Author & writer of a dozen professional books & videos in foodservice. Marketing expert specifically in services industries.

60 years old with a background in all foodservice aspects, founder (in 1980) & CEO of Chantegrill, a chain with over 40 franchised units in Europe & Japan. Sold in 1995. He was, at this time, Vice President of French Franchise Association.

Adaptor, in France of books, videos & seminars SERVICE THAT SELLS ! ®. Author of SURF MARKETING ®, HOW TO SUCCEED IN HOTEL & RESTAURANT BUSINESS (3 volumes: Marketing, Finance & Management, Human Resources), MENU CONCEPT, etc.

Founder of Leaders Club France & Leaders Club International, a foodservice network of main European restaurant chains & their partners. www.leadersclub.fr & www.leadersclubinternational.com

Expert in new restaurant concepts & F&B trends, he is permanently benchmarking all international new concepts: his data base includes over 3 000 restaurant brands. He leads many international trends tours to explore these new concepts: over 100 professional tours in USA, Western Europe, Russia, Middle East & Asia …

Professor at l’Ecole de Savignac www.ecole-de-savignac.com. Creator, speaker, moderator (often in English) of numerous congress & Forum for Leaders Club (+1000 attendees), Nestlé Waters, Groupe Bertrand, Balladins, Restomarché, Relay H, Migros in Switzerland, Néorestauration/C.I.R. (Rome, Prague …), AECOC (Madrid, London), Bordbia, Failte Ireland, Foodservice Forum in Beirut, in Amman, Philip Morris (Kiev), Mir Restaurants (Moscow), etc. …

Creator & animator of exclusive seminars for restaurant & hotel managers &/or employees around service techniques & sales tools : « Service Passion ».

Main clients : Center Parcs (Netherland & France), La Criée (Training videos), Groupes Bongrain, Bonduelle, Lucien barrière/le Fouquet’s, Espace Expansion, Jeff de Bruges, CEPROC, Restoleil/Bodegon (Training videos), Relay H (Training videos), Failte Board, NTA Russia, etc …


JAVI ESTÉVEZ. “La Tasquería de Javier Estévez”

Javi Estévez is the owner and chef of La Tasquería de Javi Estévez, his personal project and greatest dream, which opened its doors in February 2015. Considered a true temple of modern Spanish cuisine, it is a magnificent example of what this young chef can do with the typical Madrilenian tradition of casquería (offal) and tons of imagination, turning animal’s entrails into real haute cuisine. It’s also a symbol of Javi’s commitment with the city. Thanks to La Tasquería, Javi was declared Best New Cook at the prestigious Madrid Fusión congress in 2016, and has recently been named Brand Ambassador for Alimentos de Madrid M Productos Certificados, the capital’s guarantee mark which assures the origin and fine quality of products made in Madrid.

Javi became a chef more tan 12 years ago. He graduated from the Centro Superior de Hostelería de Galicia, after which he had the chance to be on an internship at the Villamagna Hotel in Madrid and also in the prestigious restaurant Cenador de Salvador. Later, he joined Pepe Vieira restaurant’s staff in Sanxenxo (awarded with one Michelin star). In Madrid, Javi took part in stagges at Tragabuches and El Bohío, both starred restaurants as well.

Working for two years at Villena, the one-starred restaurant runned by the famous chef Julio Reoyo, he was particularly influenced by the renowned cook, who became his mentor.

In 2010, the young chef signed with Euroambrosías and also tought a course in culinary excellence at Tomás Urrialde cooking school, which belongs to the Venta Magullo restaurant, in Segovia. Until december 2014, he established as head chef at Mesón de Doña Filo, in Colmenar del Arroyo (Madrid), also under Reoyo’s wing.

Another important moment in Javi’s life was his taking part in the Cocinero del Año (Cook Of The Year) contest, in two different occasions. The first time, he was awarded the Aperitivo Codorníu Prize; the second, he won the semi-final in Madrid and Castilla-La Mancha as well as the Aperitivo Codorníu Prize. He also reached the third position at Alimentaria 2012

At the end of the year he begun his labour as culinary consultant of Pura Tasca in Santo Domingo (Dominican Republic). The following year, he joined Julio Reoyo as culinary consultant at La Estancia, restaurant owned by La Finca de Jiménez Barbero, a pioneer livestock farming firm. There, Javi and Julio also manage every aspect of research and development of La Finca’s line of meat-based products.

In 2013, Javi was one of the finalists in the first edition of the TV programme Top Chef, increasing his popularity.



MICHAEL WIGHTMAN

Michael Whiteman, president of the renowned Joseph Baum & Michael Whiteman Company, is considered this country’s leading food and restaurant consultant. With his partners of 37 years, he has forged a “world view” of an ever-changing industry. He is respected for a keen sense of architecture, design, social dynamics and consumer taste trends.

His company’s best known projects include master planning and operation of the magical Rainbow Room atop Rockefeller Centers and all the restaurants in the New York World Trade Center. He also initiated the renewed Windows on the World project as served as design management and operations consultant there until 11 September 2001.

A much sought-after speaker, he has lectured at Cornell University; at meetings of the International Council of Shopping Centers in three countries; at the Institute of International Research in Singapore; and New York Technical College, as well as for private companies. He recently has appeared at food and beverage conventions for Starwood Hotels Bangkok, Taj Hotels, Mumbai, Club Corporation of America, Austin, Culinary Institute of American, Napa Valley.

He is a Permanent Member of the Corporation of the Culinary Institute of America, sits on the Board of Directors of the Project for Public Spaces, is Advisor to the Board of American Institute of Wine & Food, and is on the Board of Directors of the Greyston Foundation.

His firm has worked around the globe, researching and planning food and beverage services for the Raffles Hotel Group, creating the first fast food courts in Europe and Japan; developing signature restaurants for Hotel Arts Barcelona, the Regent of Sydney and the Beverly-Wilshire Hotel; enhancing visitor experiences at the Metropolitan Museum and National Gallery of Art.

Mr. Whiteman was founding editor of Nation’s Restaurant News, making a young industry’s first newspaper the most powerful trade publication, and giving shape to an industry that was just entering its years of booming growth.

His successes have been featured in the New York Times, USA Today, Business Week, Newsweek, Restaurant-Hospitality, Restaurant Business, Food Arts, and numerous overseas publications. He acts as mentor and advisor to students in the culinary world. He graduated from Syracuse University and did graduate studies in economics at the New School for Social Research.


Doug ​​Satzman
CEO ​​at ​​Le ​​Pain​​ Quotidien​​ US

An energising and highly successful General Manager with a 20+ year track record of high revenue growth, profit achievement and talent development with blue-chip multi-channel retailers in the US and EMEA. A change agent and innovator, a brand expert with the experience and skill to identify opportunities that others miss and to lead the response to the changing demands of the customer. A strategic operator, powerful communicator and authentic leader with a high degree of emotional intelligence combined with vision, drive and unwavering ethics and integrity. Collaborative and motivational, with the ability to inspire people at all levels and across all disciplines to pull together and achieve more than they believed possible. Financially astute, having led billion dollar organisations, a high growth development and relationship management specialist with a proven track record of successful business transformations. Known for ability to focus teams on growing sales, market share, and profit while delivering dramatic improvements in efficiency and productivity.

  • Sales and Profit: A key leader in the turn-around of Starbucks Coffee’s EMEA business trading in over 35 countries.
  • Business Transformation: Led the integration of 2 business units into a single, highly profitable billion dollar US organisation. Met or exceeded all AOP metrics during the year of transition with significant improvements in employee and customer engagement scores.
  • Strategic: Created the first multi-channel development strategy that revolutionized the go to market model and created a new competitive advantage. This resulted in double digit growth in revenue & profit.
  • Innovation: Consistently pushing the envelope of thinking. Led teams who broke new ground for Starbucks including: 1st SBUX on a cruise ship, 1st “ski in/ ski out” SBUX, 1st SBUX on a train, 1st SBUX inside a Disney park.