INTL

SOUS

VIDE

DAY


INNOVATION DAY

The Past, Present, and Future of Food


JANUARY 27, 2025

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Scott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. With a career spanning more than 34 years and an ever-expanding brand, Conant has established himself as one of the world’s leading chefs.

A graduate of the Culinary Institute of America, Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, all of which earned glowing reviews throughout his tenure.

Conant officially put his name on the map when he opened the beloved L’Impero in 2002, which garnered a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine; the latter naming him “Best New Chef” in 2004.

Following the success of L’Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life. In February 2017, he opened Mora Italian, a modern osteria in Phoenix, Arizona, and in April 2018, he debuted Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York.

In 2018, Conant launched his Sprezza line of cooking and pantry essentials, bringing his passion for food culture into homes and giving fans an opportunity to cook with authentic Italian flavor in their own kitchens. The Sprezza collection of nine sauces, spreads, olives and more embody the three tenets of Conant’s brand — honesty, integrity and soul.

Conant is well known for his Food Network appearances, including his long-running role as a judge on Chopped for over a decade. In 2020, he began hosting the dessert-themed spinoff Chopped Sweets and has also served as host of Best Baker in America seasons 2 and 3, Topgolf’s Chef Showdown, and as a recurring co-host on Beat Bobby Flay. In addition, Conant has made frequent guest appearances on The Today Show, Rachael Ray Show and Good Morning America, among others. He has published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook.

As chef Conant continues to embark on new opportunities, he looks forward to sharing his enduring philosophy: savor the pure pleasure of food, down to its last taste.

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In his current position, Franco oversees the company’s global commercial strategy and development, playing a key role in expanding market presence and developing strategic partnerships with foodservice operators, retailers, and other sector leaders across the globe. Under his leadership, the CSI sales team brings Cuisine Solutions’ innovative sous vide products to diverse markets, including restaurants, hotels, airlines, and retail establishments worldwide.

Leaders from across the industry come together to talk about where we’ve been and where we’re headed.

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Scott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. With a career spanning more than 34 years and an ever-expanding brand, Conant has established himself as one of the world’s leading chefs.

A graduate of the Culinary Institute of America, Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, all of which earned glowing reviews throughout his tenure.

Conant officially put his name on the map when he opened the beloved L’Impero in 2002, which garnered a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine; the latter naming him “Best New Chef” in 2004.

Following the success of L’Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life. In February 2017, he opened Mora Italian, a modern osteria in Phoenix, Arizona, and in April 2018, he debuted Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York.

In 2018, Conant launched his Sprezza line of cooking and pantry essentials, bringing his passion for food culture into homes and giving fans an opportunity to cook with authentic Italian flavor in their own kitchens. The Sprezza collection of nine sauces, spreads, olives and more embody the three tenets of Conant’s brand — honesty, integrity and soul.

Conant is well known for his Food Network appearances, including his long-running role as a judge on Chopped for over a decade. In 2020, he began hosting the dessert-themed spinoff Chopped Sweets and has also served as host of Best Baker in America seasons 2 and 3, Topgolf’s Chef Showdown, and as a recurring co-host on Beat Bobby Flay. In addition, Conant has made frequent guest appearances on The Today Show, Rachael Ray Show and Good Morning America, among others. He has published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook.

As chef Conant continues to embark on new opportunities, he looks forward to sharing his enduring philosophy: savor the pure pleasure of food, down to its last taste.

Read More

He has participated multiple times in the James Beard House “Best Hotel Chefs Series” and semi-finalist best chef of the Southwest. Chef Ehrler is the only Chef to have received two AAA 5 Diamonds awards for 2 different restaurants within the same Hotel and has received the coveted Master Chef of France title in 2002 and recognized by the Culinary Academy of France. Leading up to Vice President Culinary-Corporate Chef Americas, for Hilton Worldwide, Chef Ehrler was President of Culinary development and innovation for NDB brands and NDB International, Corporate Chef for Loews Hotels and resorts, executive chef at the Loews Miami Beach Hotel, executive chef with the Ritz-Carlton Hotel Company, La Samanna a Rosewood Hotel on the Island of St. Martin, the K-Club on Barbuda a Bel Air hotel; the Stonehouse Restaurant at San Ysidro Ranch, a Relais et Chateaux in Santa Barbara, California; Antoine at Le Meridien in Newport Beach; La Terrasse at Le Juana in Juan les Pins, France; Westbury Hotel in New York; Maxims de Paris in Paris and New York; Hotel de France in Auch, France.

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A seasoned leader with deep expertise in the restaurant and hospitality industry, Field is passionate about leveraging cutting-edge solutions to meet evolving consumer demands while maintaining Jersey Mike’s commitment to quality and community. His collaborative approach ensures alignment across teams as the brand continues its trajectory of success.

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Jeff has worked in a broad range of consumer-facing industries, including foods, beverages, snacks, foods, paper products, household products, personal care products and consumer durables. He has worked for large publicly-traded companies, large family-held companies and sponsor-owned businesses. He has worked across geographies, including North America, Europe and developing markets.

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Using the juice program as a foundation, he curated a new Crafted Cocktail platform, strategically introducing alcohol to more than 300 First Watch restaurants for the first time in the company’s over 35-year history. Shane also spearheaded the brand’s seasonal menu program, introducing five seasonal menus throughout each year utilizing on-trend, seasonal ingredients and recipes that continue to elevate the brunch experience and differentiate First Watch from industry competitors. In 2021, Shane was honored on Nation’s Restaurant News’ Chef Power List and, in 2022, his limited-time-offer creation, the Short Rib Omelet, was recognized with a MenuMasters Award by Nation’s Restaurant News.

A Celebration of Global Culinary Innovation

Get ready to be captivated by innovative cocktails, rich flavors, and exceptional cooking techniques that make sous vide an unforgettable culinary experience.

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