Jun 04 - 07, 2023
FoodOvation #33 (Non-Commercial)
Commercial Exchange

The 33rd  FoodOvation exchange is for non-commercial operators and manufacturers only.

Relationships are the currency of successful businesses! Great business is built upon relationships cultivated out of meaningful, shared experiences. FoodOvation is a hand-crafted exchange designed to forge partnerships and drive innovation by providing participants opportunities for genuine interactions.

Through intimate group sizes, FoodOvation cultivates powerful interactions between decision-making peers that both provide insights that spark vibrant, collaborative, concentrated culinary discussions and ideas, as well as fosters the building of relationships in order to take action and win in the marketplace. This is not watching a speaker, but an exchange of ideas and birthplace of connection. Attendees leave FoodOvation invigorated with new ideas, new experiences, and new relationships.

Saturday - June 3rd, 2023
Time Event Location
2:00 - 5:00PM Registration (Sponsors) Columbine Room - SV Inn
Sunday - June 4th, 2023
Time Event Location
12:00 – 5:00PM Registration Columbine Room - SV Inn
5:50 - 6:20PM Transportation to Trail Creek Bus Baldy Loop
6:00 – 9:00PM Welcome Reception & Dinner Trail Creek Cabin
8:45 - 9:30PM Transportation back to Sun Valley Resort
Monday - June 5th, 2023
Time Event Location
7:45 – 8:20AM Breakfast Village Homes
8:20 – 12:00PM Morning FoodOvation Sessions Village Homes
12:00 - 1:00PM Break
1:20 - 3:00PM Afternoon FoodOvation Sessions Village Homes
3:15 - 5:15PM Group Activities Various Locations
5:15 - 6:00PM Relax & Refresh
5:50 - 6:20PM No Transportation needed Baldy Bus Loop
6:00 – 9:00PM Reception & Dinner Limelight Terrace - SV Inn
8:45 - 9:30PM Transportation back to Sun Valley Resort
Tuesday - June 6th, 2023
Time Event Location
7:45 - 8:20AM Breakfast Village Homes
8:20 – 12:00PM Morning FoodOvation Sessions Village Homes
12:15 - 1:15PM Break
1:20 - 5:00PM Afternoon FoodOvation Sessions Village Homes
5:00 - 6:00PM Relax & Refresh
5:50 - 6:20PM Transportation to Sun Valley Clubhouse Baldy Bus Loop
6:00 - 9:00PM Reception & Dinner Sun Valley CLubhouse
8:45 - 9:30PM Transportation back to Sun Valley Resort
Wednesday - June 7th, 2023
Time Event Location
All Day Departures As Scheduled
Committed Sponsors
Committed Restaurateurs/Operators

BYU Dining Services

John McDonald, Executive Chef

Chartwells Higher Education

Allison Trinkle, VP of Culinary Development & Supplier Diversity

Corporate Chefs

David Weigold, Corporate Chef Professional Dining

Meals at work should be a break from work. We are serving up great food, service and smiles to make every workday a better day. That is the goal of our Corporate Chefs team for all of the services we provide.

Cura Hospitality

Lance Franklin, Corporate Executive Chef

Since 1996, Cura has been curating dining service programs specific to each client’s needs, taking the worry of guest safety and satisfaction, employee development, operational and fiscal challenges off of our clients’ plates.

As our client’s needs evolve, so do we.

Indiana University

Rahul Shrivastav, Executive Director IU Dining & Hospitality

IU Dining is committed to serving the Hoosier community by providing an environment to grow with innovative cuisine and to create shared experiences.

Jackmont Hospitality

Todd Richards, Culinary Director
Rodney Knauf, CFO

Jackmont Hospitality is an award-winning, minority-owned foodservice management company and a leader in airport hospitality. We own and operate restaurants throughout the country on behalf of Atlanta Restaurant Partners* (ARP).

The spirit behind Jackmont Hospitality was born out of the 1930s home and small family resort of the late Maynard H. Jackson, Jr., former Atlanta mayor. “Jackson’s Mountain” provided a retreat for family and friends to enjoy good food and warm, attentive hospitality. Today, Jackmont Hospitality combines the hospitality quality of yesteryear with a modern approach to business and industry solutions.

Marriott International

Brad Nelson, VP of Global Food + Beverage

Offering the most powerful portfolio in the industry, our 30 brands and 8,000+ properties across 139 countries and territories give people more ways to connect, experience and expand their world.

Michigan State University

Kaline Jennings, Chef - Athletics Basketball Operations

Many Spartans may choose the convenience of dining in one of our all-you-care-to-eat locations, or we offer various retail options, including Sparty’s mini-markets, Starbucks, food courts, and more.

Each neighborhood offers a diverse menu of options, including vegan and vegetarian selections, comfort food, grill items, international cuisine, desserts, pizza, breakfast items, and more!

Norwegian Cruise Line

Michael Koertgen, Corporate Executive Chef

All of our ships offer beautifully crafted menus in up to three Main Dining Rooms, a Buffet and a variety of casual eateries. With our chef’s original dishes made with the finest ingredients, your dining can be as fine or as fun as you want.

When you want a unique culinary experience, our specialty restaurants offer a variety of tastes for every palate. Now through The Norwegian Edge we are bringing an even higher standard of excellence to our dining with upgraded menus and new exciting venues. Whether you’re indulging in succulent meats at Moderno Churrascaria, savoring French cuisine in Le Bistro, or enjoying fresh Mexican flavors at Los Lobos, you’ll be sure to discover menus as fresh as the ingredients and cuisine that looks almost too good to eat.

Pandion Alliance

Terry Ovenshire, Food Service Director

Pandion offers products to organizations in industries including healthcare, education, hospitality, and more. Our history of steady growth provides significant opportunity for supplier sales volume growth and product-line penetration.

Restaurant Associates

Steve Santangelo, VP of Culinary

Innovators in culinary, hospitality, and well-being for over 60 years with a rich history of restaurant and hospitality heritage.


Jason Amell, Director of Culinary Innovation

Sheetz, Inc. is a fast-growing, family-owned, food/convenience company that has been in business since 1952. Sheetz has over 600 locations in Pennsylvania, Ohio, Virginia, West Virginia, Maryland and North Carolina.

Our mission at Sheetz has been to meet the needs of customers on the go. Of course, things have changed over those nearly 70 years. Life is faster and busier, and customers expect us to be there when they need us most. One thing that hasn’t changed is our commitment to our customers, our employees and the communities in which we operate. Sheetz donates millions of dollars every year to the charities it holds dear.


Russel DeCesare, VP of Operations
Jason Foss, Culinary Director

Thanks to its 422,000 employees, Sodexo provides catering, facilities management, employee benefits and personal home services to 100 million consumers daily in 53 countries. At Sodexo we believe in the difference a day makes. That’s why we are proud to focus on people’s essential needs: we see them as key to improve the quality of life. We know that by focusing on the tangible, the real, the concrete improvements, day after day, for millions of people, we have a big impact not only on individuals but also on society and the planet. We believe it all starts with the everyday.

Sprouts Farmers Market

Cynthia Locke, Culinary Manager
Susie Eshet , Director of Business Development, Global - The Federate Group

Sprouts Farmers Market is a specialty grocery store chain that offers a wide variety of fresh, natural and organic foods. With over 300 locations in the United States, Sprouts prides itself on providing high-quality, healthy products at affordable prices. The store features a large produce section with a focus on locally sourced and seasonal fruits and vegetables, as well as a deli and bakery with fresh-made sandwiches and artisan breads. Customers can also find natural and organic meat and dairy products, as well as a selection of vitamins, supplements, and natural body care items. Sprouts’ commitment to sustainability and healthy living make it a popular destination for health-conscious shoppers.

SSP America

Bob Como, VP of Procurement
Chuck Hatfield, Sr. Director of Culinary

We look to bring a sense of place to the food and beverages we offer. We also aim to take maximum advantage of our international scale. That means looking for opportunities to share the great ideas and ground-breaking concepts we create across the many markets we serve.

STM Solutions

Elmer McInnis , President

Thomas Cuisine Management

Shane Lynch, VP of Culinary Excellence
Pamala Padilla, Senior Director of Strategic Purchasing

Thomas Cuisine is a privately held, wellness-driven foodservice management company dedicated to providing scratch-made food to large-scale dining operations. Our services extend to corporations, independent schools, senior living communities, and healthcare providers across America. Through tailored dining programs, our clients achieve their highest vision for onsite café experiences through collaborating with our seasoned foodservice leadership teams. Our foodservice focuses on entities who desire a specialized approach to high quality dining at scale, such as: healthcare settings with patient services and retail provisions, high-end senior living communities, independent schools looking to nourish their students, and businesses who desire a café experience that reflects their culture and wellness initiatives. Through real food ingredients we offer unparalleled access to healthy food created and served by the best chefs, dietitians, and service members in the industry.

Urban Kitchen - Good Eating Company

Christopher Follari, Director of Culinary

Yale University

Rafi Taherian, Associate Vice President, Yale Hospitality
Adam Millman, Senior Director, Yale Hospitality

To nourish a culture in which the interwoven pleasures of growing, cooking and sharing food becomes an integral part of each guest’s experience at Yale. This mission is carried out consistently through our core values, focused on integrity, care, ownership, respect – and our unwavering commitment to excellence.

How can we help you connect and create shared value?