Jun 09 - 12, 2024
FoodOvation #37
Commercial Exchange

The 37th  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 8th, 2024
Time Event Location
2:00 - 5:00PM Registration (Sponsors) Columbine Room - SV Inn
Sunday - June 9th, 2024
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 10th, 2024
Time Event Location
7:30 – 8:30AM Breakfast Village Homes
8:50 – 12:00PM Morning FoodOvation Sessions Village Homes
12:00 - 1:00PM Break
1:05 - 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 11th, 2024
Time Event Location
Village Homes
8:00 – 12:00PM Morning FoodOvation Sessions Village Homes
12:15 - 1:15PM Break
1:20 - 3:10PM 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 - October 12th, 2024
Time Event Location
All Day Departures As Scheduled
Committed Sponsors
Committed Restaurateurs/Operators

Amazon Fresh

Jonathan Hunt, Senior Culinary Product Developer
David Jones, Senior Product Manager

Amazon Fresh is a subsidiary of the American e-commerce company Amazon in Seattle, Washington. It is a grocery retailer with physical stores and delivery services in most major U.S. cities, as well as some international cities, such as Berlin, Hamburg, London, Milan, Munich, Rome, Tokyo, and some other locations in Singapore and India.

Amazon Fresh was initially a delivery service. In 2020 the concept changed to a chain of physical, cashier-less supermarkets.

Boston University

Kris Klinger, VP of Aux Services
Chris Bee, Culinary Director

Boston University is an international, comprehensive, private research university, committed to educating students to be reflective, resourceful individuals ready to live, adapt, and lead in an interconnected world. Boston University is committed to generating new knowledge to benefit society.

Envision Group

Heather Tyson, Sr. Brands Program Director

Envision Group oversees national premium brands of Grab and Go.


Lisa Jackson, Regional Wellness Director
Andrew McClure, Regional Corporate Executive Chef

Founded on the dedication to great food, great service, and great people, we provide delicious, nutritious food to campus communities with our made-from-scratch menus that support local and sustainable agricultural practices.

Together, we strive to nourish a brighter future.

First Hospitality

Over the past 35 years, First Hospitality has successfully invested, built, owned and operated nearly 100 hotels throughout the country, created a proprietary hotel platform, and delivered industry-leading properties. Building on our legacy of success and believe in cultivating innovation. First Hospitality is nationally recognized as a premier hotel operator, specializing in full service properties. First Hospitality offers a turn-key approach to hospitality development. Our veteran team has worked on projects ranging from suburban prototypical, focused-service new builds to boutique, mixed-use, and historic adaptive reuse. We have decades of history working closely with top-tier brand companies, including Hilton, Hyatt, IHG, and Marriott, to bring their projects to life. Currently owners and operators of over 50 hotels, from all brands. Autograph, Marriott, Hilton, Hyatt as well as independent properties. An unparalleled resource for conceptualizing, constructing, and managing award-winning restaurants and bars. Whether it’s casual or fine dining, We’re committed to exceptional execution for each project. That’s why we proactively monitor progress, manage costs through forecasting, and plan contingencies at every phase of the project to eliminate any surprises. First hospitality has been recognized as Forbes America’s Best mid-size employers compilation for 5 years


Kenneth Allard, Category Manager

While traditional food management organizations may provide clients options through a variety of different branded products, ISS Guckenheimer believes that an organization’s culture and brand have the biggest impact on the outcomes achieved through a food program. As such, our experts are compelled by compulsive curiosity about an organization’s culture, values, and portfolio of assets, as we work with clients to develop their food programs.

HMSHost by Avolta

Jeffrey Steelman, VP of Culinary North America

HMSHost is a world leader in creating dining for travel venues. We operate locations all over North America, with our unmatched portfolio consisting of proprietary concepts, local, regional, and national brands, and partnerships with award-winning chefs.

In 2023, HMSHost became part of Avolta AG (SIX: AVOL) following the business combination between Dufry and Autogrill. With the traveler at its core, Avolta seamlessly combines travel convenience, specialty retail, food & beverage, and duty-free concepts across various travel hubs such as airports, motorways, cruises, railways, and beyond. Avolta operates in 75 countries and 1,200 locations, with 5,500 points of sale.

With a presence in over 2,000 restaurant and retail locations throughout North America, Avolta offers an unmatched portfolio of brands, making us an exciting experience for all travelers. At Avolta, we are committed to making every journey as enriching as the destination itself.

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.

Margaritaville Holdings

Tom Kempsey, VP of Culinary Operations

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.

Morrison Healthcare

Chris Richars, Sr. Director of Culinary Procurement
Stephan Naleski, Division Chef

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving over 1000 hospitals and healthcare systems. Morrison has been serving some of the nation’s largest health systems for more than 65 years and leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience.

Morrison Healthcare – Food Service Companies – Hospital Food

Mosaic Foods

Christine Malanga, Senior Culinary Director
Jose Sanchez, Director of Operations

At Mosaic, we believe that eating more plants

is better for our bodies and better for the world.

Plant-centric diets are associated with better health outcomes (like lower risk of blood pressure issues, heart disease, cancer, and diabetes) and lower environmental impact (for example, less greenhouse gas emissions and water consumed per meal).

The journey to eating more plants can be a hard one, but it doesn’t have to be an all-or-nothing change. Every voyage starts with a single step, and you can start eating more plants with just one meal. Regardless of where you are on the journey — from a veggie newbie to a life-long vegan — we’re here to support you and have a delicious time along the way.

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.


Matthew Thompson, Chief Culinary Officer

Phoenix3 Holdings is a Boston-based strategic growth partner that accelerates distributive and lifestyle service companies in the senior living, healthcare, and corporate markets. We are a team of business builders, disruptors, entrepreneurs, and experienced operators. We provide direction and resources along with capital from decades of successful leadership in these market spaces. More information about Phoenix3 Holdings can be found at

We’ve been there, we’ve done it, and are eager to partner with fellow founders, innovators, and entrepreneurs who are driven by a vision and passion for what they do.


Nick Powell, Senior Corporate Chef

QuikTrip Corporation is a privately held company headquartered in Tulsa, Oklahoma. Founded in 1958, QuikTrip has grown to a more than $11 billion company with more than 1,000 stores in 17 states. QuikTrip gives back to the communities it serves, donating five percent of net profits to charitable organizations in those communities.

With more than 31,000 employees, QuikTrip has consistently been ranked as one of the top convenience store marketers in product quality and friendly service.

QT Kitchens® – QuikTrip


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.

University of Michigan

Steve Giardini, Sr. Director Dining
Nicolaus Machinski, Executive Chef

Michigan Dining is comprised of twelve on-campus cafés and seven markets, seven residential dining halls, a line of Blue to Go foods and the Michigan Catering unit. Our emphasis is on creative, healthy and nutritious foods, international cuisines and sustainability throughout all dining operations.

Vail Resorts

Neel Sahni, Corporate Culinary Leader


We own and operate the most renowned destination resorts in the world as well as regional and local ski areas outside major cities and connect them all through one unrivaled network.​

Virginia Tech

Joshua Voris, Food Production Manager
Cameron Cox, Chef de Cuisine

Dining Services at Virginia Tech aims to be the leader of college and university food service by providing innovative and exceptional food, venues, programs, and services while fostering student development and a sense of community.

How can we help you connect and create shared value?