Senior Advisor for Strategic Initiatives, The Culinary Institute of America

Greg Drescher is senior advisor for strategic initiatives at The Culinary Institute of America (CIA). Previously, and most recently as CIA vice president for strategic initiatives and industry leadership, he oversaw (for 27 years) the college’s leadership initiatives, including academic and strategic partnerships, conferences, and other global initiatives. He is the co-creator of Menus of Change and Healthy Kitchens, Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 60 leading colleges and universities; and the annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform. In 2005, Greg was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America, and subsequently shared a second and third Beard Award for the CIA’s World Culinary Arts digital media series.  He served on the National Academy of Medicine’s Committee on Strategies to Reduce Sodium Intake in the United States. In the early 1990’s, before joining the CIA, he jointly spearheaded a collaboration of some of the world’s leading health experts and organizations in authoring The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating.



Professor of sensory science and co-director of the Coffee Center at the University of California, Davis.

Trained as a food and agricultural engineer in France, he earned master’s degrees in sensory physiology and food science/Enology, and a PhD in microbiology from UC Davis. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages and other consumer products.

He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide. Over the past 15 years, Dr. Guinard has served in various administrative roles for international education at the University of California and for the Robert Mondavi Institute at UC Davis. He currently serves as chair of the Research Working Group for the Menus of Change University Research Collaborative and is a member of the Scientific & Technical Advisory Council for Menus of Change.



Medical Doctor, specialized in Intensive Medicine, MPH Univ Columbia. Director of Málaga Hospital. Deputy Director of INSALUD. President of the European Council Bioethics Committee Director. Vice-president EC Ethics European Group. Director of International Affairs, Spanish Health Ministry. Coordinator humanitarian aid in Rwanda, Burundi, Bosnia, Kosovo. Director Scientific divulgation programs in TVE2. Director of Scientific Research in the EC in Health, Energy, European Research. Director of PRIMA Foundation since 2017.


was born and raised in Southern Africa and holds post graduate degrees in Food Science and Marketing from the University of Pretoria in South Africa as well as Business Leadership qualifications from IMD, Lausanne, Switzerland. Complimented by professional chefs’ qualifications, she has extensive expertise in the Food industry She has held various positions within the international food industry including: • Director of the South African Chef’s Association • Honorary member of the Indian Federation of Culinary Associations • Program Director Worldchefs Academy. Career history: • Assistant Vice president for Business capability development, Nestle Professional • Owner & Founder We-Me Collaborations • Research & Development director, Nando´s • Business Development Manager with Firmenich Currently based in Germany, Rochelle is Head of Marketing for Griffith Foods, Europe & Africa, a position that allows her to inspire people to think differently about for food, foodservice, nutrition and sustainability. Her professional travels have taken her all over the world and shaped her unique understanding of diverse cultures and cuisines and how these have fused internationally. Rochelle is dynamic, inspired and remains passionately African