Speakers

    • Chef Brian Malarkey

      Chef Brian Malarkey

      Chef Brian Malarkey 

      In just three years, Chef Brian Malarkey, together with business partner James Brennan, have created 7 wildly successful restaurants across the United States. The restaurant group, Enlightened Hospitality, includes Searsucker (San Diego, Del Mar, Austin), Herringbone (La Jolla and Los Angeles), and Green Acre (San Diego), his fast-casual concepts each with an organic garden. Each restaurant opened to rave reviews, including Time Magazine naming Searsucker the country’s #2 hottest restaurant. The accolades continue to roll in. Brian currently has 3 restaurants on Open Table’s list of the “10

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    • Devon Broglie, MS

      Devon Broglie, MS 

      Master Sommelier Devon Broglie lives and works in Austin where he is the Executive Coordinator of Purchasing for Whole Foods Market’s Southwest region. Upon graduation from Duke University, Devon began a five-year stint in the restaurant industry, working his way up through every aspect of the business, from busboy to management. His true passion for wine developed in the late 1990’s as the Manager of Brightleaf 905 restaurant, declared one of Esquire’s Best New Restaurants of 1999 by food writer John Mariani. In 2000 Devon packed his bags and followed his love to Spain where he worked the har

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    • Erik Deutsch

      Erik Deutsch

      Erik Deutsch 

      Erik Deutsch (@erikdeutsch) is a media strategist with more than 15 years of experience in PR and buzz marketing. As principal of ExcelPR Group, he has created award-winning campaigns for tech, healthcare and entertainment clients. Erik teaches social media best practices at UCLA Extension and currently blogs at www.PRmashup.com.

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    • testimonial - Virginia Wood

      Virginia Wood 

      Virginia B. Wood is the food editor of the Austin Chronicle, a locally-owned alternative newsweekly in Austin, Texas. Over the 20 years she has written about food in Austin, the city has changed from a sleepy college town known for Tex-Mex and barbecue into thriving metropolitan area with a vibrant local food scene. It's an exciting time to have her job. Read some of Virginia's writing.

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    • Felecia Hatcher

      Felecia Hatcher

      Felecia Hatcher 

      Coming Soon

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