Denver 2009 Featured Speakers
Lynne Rossetto Kasper headlined the Awards Gala while luminaries from all walks of culinary life led the plenary sessions at the start of each day.
Andoni Luis Aduriz is Chef of Mugaritz Restaurant. After following studies at the Hotel Management School of San Sebastian, Aduriz worked with renowned cooks such as Ramón Roteta and Hilario Arbelaitz. In 2002, he received the National Gastronomy Prize of Spain. In 2003, he was awarded the Euskadi Prize for Best Restauranteur by the Basque Academy of Gastronomy. The Lo Mejor de la Gastronomía guide named him Best Cook of the Year and Best Baker of the Year. In 2005, he received his second Michelin star. Moreover, he is the author of Papeles de Cocina, the official publication of Euro-Toques in Spain.
Dan Barber is Executive Chef/Co-Owner of Blue Hill and Blue Hill at Stone Barns. He also serves as a member of Stone Barns Center’s Board of Directors. He has been featured in the New Yorker, CBS Sunday Morning, House and Garden, and Martha Stewart Living; his writing has been incorporated into the annual Best Food Writing anthology for the past five years. As the restaurant’s Executive Chef/Co-Owner and Director of the Stone Barns Center, he works to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.
Kim Jordan is CEO and President of New Belgium Brewing Company of Fort Collins, Colorado, USA. New Belgium has grown to over 300 people in eighteen years and is the third largest craft brewery in the United States. Jordan and her husband, Jeff Lebesch, started the company in the basement of their home in 1991. She is currently a Director for the Brewers Association and an ex officio board member of the Beer Institute. She is a member of a few Fort Collins' community boards as well.
Fred Kirschenmann, Ph.D., is Distinguished Fellow of the Leopold Center for Sustainable Agriculture and President of Stone Barns Center for Food and Agriculture. Kirschenmann has written extensively about ethics and agriculture. He has held numerous appointments, including the USDA’s National Organic Standards Board and the National Commission on Industrial Farm Animal Production operated by the Johns Hopkins School of Public Health and funded by Pew Charitable Trusts. He served as the Center’s second Director from July 2000 to November 2005, when he was named a Distinguished Fellow. He joined the Board of Stone Barns Center for Food and Agriculture in 2004 and was elected President in 2007. In January 2008, he assumed a half-time appointment at Stone Barns. Kirschenmann served as this year's IACP Scholar-in-Residence.
Michel Nischan is Chef/Owner of Dressing Room Restaurant and President and CEO of Wholesome Wave Foundation. Wholesome Wave was created in 2007 with funding from Newman’s Own Foundation and the Betsy and Jesse Fink Foundation, and is now supported in part by funding from Grow for Good, a philanthropic initiative of Food & Wine magazine. Wholesome Wave and Dressing Room work in tandem to create grassroots initiatives that celebrate local food systems and heritage recipes.
Walter Robb is President and COO of Whole Foods Market. Robb currently oversees six of Whole Foods Market’s 11 regions and serves on the Whole Planet Foundation Board of Directors. Robb served two years on the Board of Directors of the Organic Trade Association and is a founding and current board member of the Organic Center for Education and Promotion. In addition, he served on the Board of PotBelly Sandwich Works. Robb was named a member of Natural Foods Merchandiser’s initial Dream Team in 1990.
Lynne Rossetto Kasper is Co-Creator and Host of public radio’s national food show, The Splendid Table®, from American Public Media. In June 2008, The James Beard Foundation named The Splendid Table® the Best National Radio Show on Food. Kasper and the show’s producer, Sally Swift, co-authored the newly published The Splendid Table®’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award Winning Food Show (2008).
Kim Severson joined The New York Times in 2004. She writes about food, nutrition, and cultural trends. She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing. Her first cookbook, The New Alaska Cookbook, was published in 2001. Her second book, The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet, was published by Ten Speed Press in 2003.