Adam Riess has more than 30 years of experience in the hospitality industry from dishwashing at an early age to restaurant ownership mid-career to partnerships, ownership, investments and consulting currently. Particularly formative roles include front-of-house work at Restaurant La Terrasse in Philadelphia; opening and running Doc’s in New Preston, CT; working for Clark Wolf Company in NYC; and Union Square Hospitality Group for seven years. In 2010 Adam formed Pro Management Co where he managed restaurant openings, including North End Grill, Alder, Giovani Rana and Marta. While ...
Lee Ann Daly
Lee Ann Daly is a globally recognized American marketing and media executive. She provides strategic, trans-media, creative advice and action plans to a broad range of early-stage and established private and public companies. At ESPN, Reuters and Thomson Reuters Markets and Pressed Juicery she was a member of the executive committee, Executive Vice President and Chief Marketing Officer; leading global marketing and communications teams. She was North American Chairman of The Talent Business, a UK based executive search firm. She is a member of the Dean’s Board of Advisors at The ...
After spending more than 20 years practicing law, Esther shifted her professional focus in 2013 to help train—and hopefully inspire—a new generation of food advocates. In furtherance of this mission, Esther teaches courses about food systems, food policy, and food advocacy at NYU and Fordham Law School. She also works with New York City public school’s Office of Food and Nutrition Services, serving as their first ever Farm to School Coordinator, advises advocacy campaigns that seek legislative solutions to food systems issues, including the successful New York Grown for New York K...
Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul and Southern cuisine. A native of Chicago and based in Atlanta since the early 1990s, Richards is a self-taught chef and two-time semifinalist for James Beard Foundation Best Chef: Southeast. Chef Todd is the chef/co-owner of Lake Oak Neighborhood BBQ in Atlanta and previously helmed the kitchens of prestigious hotels and restaurants including White Oak Kitchen Cocktails, The Ritz-Carlton (Atlanta, Buckhead and West Palm Beach) and the Oakroom at the Seelbach Hotel, which garner...
Chadwick Boyd is a food media entrepreneur. He started his first food business at the age of 7, selling hand crafted brownies and fresh lemonade. Today, Boyd’s company, Chadwick Boyd Lifestyle, is a multi-media enterprise that collaborates with magazines, television networks, publishing houses and consumer brands. Chadwick is a longtime fixture on daytime television and in movie theaters. He just launched a new series in collaboration with CNN.com and CNN Airport Network called “Chadwick Has it Made.” He also is the host of “Reel Food,” the first food entertainment series shown on...
Julie Shaffer proves it’s truly possible to move mountains! She became a member of Slow Food in 2000, and then served as the leader of its Atlanta chapter for 10 years. She went on to serve as regional governor for the SE region, before being elected to the board of directors. She is currently co-chair of the Board of Slow Food USA, a member of Chefs Collaborative, Georgia Organics, and Les Dames d’Escoffier. She also owns a stake in Heritage Foods. Julie has the explorer gene, and loves to speak broken French and Italian at every opportunity.
Brandon Hoy is the Co-Owner and COO of Roberta’s, the home of Heritage Radio Network. Roberta’s compound includes the casual Roberta’s—with its wood-fired pizza ovens, on-site garden, bakery, Tiki bar, take out counter, and two Michelin-starred dining destination, Blanca. Hoy also oversees Roberta's LA, a frozen pizza business, and multiple Manhattan kiosk locations.
Brian J. Kenny has excelled in a variety of industries, including software development, media and specialty food production. He is the co-founder of Pacific Sun Olive Oil, an award-winning premium brand. As the Corporate Division Manager for Hearst Ranch Beef, and he helped establish the company as the nation’s largest single-source supplier of grass-fed beef. We’re so thankful for his wise guidance and support of HRN from day one.