With breakfast being regarded as the most important meal of the day, consumers are craving adventure to liven up their morning routine. From the idea of Breakfast-all-Day offerings, eating on the go or Plant-based alternatives to Culture cuisine, we will never view breakfast the same way again! In this event, we will take a dive into those trends to discover how brands are incorporating global flavors and reinventing the age-old breakfast menu.
Moderator:
Mark Graham Director, Global Culinary- Kellogg Company career highlights over 25 years of experience in the food and beverage industry. From his work as a Corporate Executive Chef with Basic American Foods to a Product Development Manager at Starbucks Coffee. Mark has served as the Executive Chef for local television and radio station NBC Chicago and the Walnut Room in Marshall Field’s State Street, Chicago and was the Chef/Owner of the Winking Sow. In addition to his work at Kellogg, Mark is a freelance contributor to the Food & Dining section of the Chicago Tribune. Mark has immersed himself in understanding global palates, flavors, rituals, trends and how breakfast can play a role in all occasions.
Panelists:
Anouck Gotlib, Belgian Boys
As CEO of Belgian Boys, Anouck is on a mission to turn up the happy – one sweet moment at a time. Launched in 2015, Belgian Boys is in the business of fun, offering a delicious assortment of treats, breakfast, and desserts available in 5000 stores and online. She leads a passionate team dedicated to growing more than just a revenue-driven business – creating joy for customers and spreading sweetness in people’s lives.
Yuta Katsuyama, Onigiri Kororin
Yuta is the Co-founder and CEO of Onigiri Shuttle KORORIN, a food startup delivering handy, healthy, and tasty onigiri (Japanese riceball) around the city. He is originally from Tokyo, Japan. After arriving in Chicago to study business and design at Illinois Institute of Technology, he saw a complete absence of onigiri in Chicago. Last summer, he launched KORORIN through the Hatchery’s six-month incubation program, Sprouts. Now, KORORIN is expanding its pickup locations and services to make onigiri the next popular Japanese food like sushi or ramen.
Mindy Friedler, Fiya
Mindy is the Co-Owner of MomNPop Hospitality, a restaurant group which includes Fiya, Jerry’s and Geraldine’s. Prior or owning multiple restaurants. Mindy practiced law with a mid -size firm in Chicago and then spent several years as a law firm consultant with Hildebrandt, Inc. In 2002, looking for a change of pace, she joined Mark (Husband) at the original Jerry’s, a sandwich shop in the West Loop. She became the director of catering as well as the front-of-the-house manager. As MomNPop expanded, Mindy has focused on front-of-the-house while Mark concentrates on back-of-the-house. She is currently the Executive Chef at Fiya.
Ashley is the Co-Founder and CEO of MUSH, ready-to-eat oats, made with clean ingredients. Ashley co-founded MUSH in 2015 with the conviction that easy, delicious, and nutritious food can elevate the world in powerful ways. She began her career as a trading analyst, and like many others in finance, started each day with a run. Realizing that nutritious food was hard to access, even on Wall Street, her discovery journey began. Today MUSH is the leading brand in its category, powered by a small but mighty team of a passionate individuals who love to help others feel, think, and do better.
