Latest News & Insight

9:25PM

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.” He also has a signature branded line of Modern Mixologist bar tools that are created & distributed by Steelite International.

Born and raised in Japan, Momose was first introduced to hospitality by her mother, who entertained family guests with a meticulous appreciation for details. Her passion for the bar environment was sparked when she happened upon a discreetly marked, perfectly curated bar in Japan, where the bartender hand-chipped small spheres of ice for simple highball cocktails, demonstrating an attention to excellence. From then on, she was hooked. Her first official role behind the bar was at Rulloff’s Bar & Restaurant in Ithaca, N.Y., while studying Design and Environmental Analysis at Cornell University. From there, she proceeded to work at award-winning restaurants like The Aviary, Oriole and Green River, before opening her own venue, Kumiko, in December 2018. Kumiko is an intimate cocktail bar and restaurant in Chicago’s West Loop neighborhood. It is an expression of elegance, commitment, and passion, from the mind of creative director and bartender Julia.

Greg Best is most notably recognized for and oft credited with igniting the craft cocktail movement in Atlanta and the greater Southeast. During his nearly 18 years behind the bar, Best has created and implemented multiple beverage programs; two of which (Holeman and Finch Public House and Ticonderoga Club) have earned him a finalist position for the James Beard Award for Outstanding Bar Program. Best’s innovative drinks can be found in several award-winning cocktail tomes, including a piece in B.T. Parson’s 2019 release: Last Call.

Andrew Klimecki has over 30 years’ experience within the design industry, and currently serves as Steelite International’s Head of Design. His impressive portfolio includes designs for several household names and high-profile customers, like Hornsea Pottery, Wedgwood, Mason’s Ironstone, Habitat, Laura Ashley, Marks & Spencer in the UK and Williams-Sonoma and Pottery Barn in the USA. Having designed and developed almost all Steelite International’s core range introductions since 1994, Andrew’s work involves the new product development of conceptual ranges, shape design and surface pattern, trend research, customer liaison, creative curation of portfolio ranges, and associated marketing activities. His work is in daily use in over 160 countries worldwide, in some of the most prestigious restaurants and hotels in the world, from casual dining to banqueting and fine dining.

Maham Anjum is an award-winning ceramic designer creating from her workshop studio in London, England. A graduate of the Royal College of Art and Central St Martins, her designs have been used extensively in the hospitality industry as well as creating ranges for international manufacturers. Maham has collaborated with leading chefs and restaurateurs internationally including Jamie Oliver, Asma Khan, Vivek Singh, and Lee Westcott to name a few, to create bespoke tableware. She has partnered with Steelite International to design and create its newest line of tableware: the Maham Studio Collection.

Maeve Webster, President of Menu Matters, is a leading consultant for foodservice manufacturers and operators. She has spearheaded hundreds of major industry studies during her 17 years as a foodservice specialist, and today runs a private consultancy focused on helping manufacturers and operators analyze, understand, and leverage foodservice trends. Maeve’s expertise is in the areas of trend analysis, market assessment, consumer behavior, product testing, and brand optimization.

Farmer Lee Jones is a farmer at the Chef’s Garden in Ohio, the farm his family has owned for decades. They are committed to reviving heirloom vegetables and discovering exciting new varieties, all while telling their stories and farming sustainably so their vegetables are dense with flavor and nutrition. In 2011, Jones was honored with the James Beard Foundation's award for Who's Who in Food & Beverage, and he has spoken across the country as an expert in regenerative agriculture. Whether he's roaming the farm or at a black-tie event, Jones is always seen in his iconic outfit: a white shirt with denim overalls and a red bow tie.

Chef Liaison and Executive Chef Jamie Simpson is a passionate ambassador for using “every part of the plant, from root to tip,” and since the beginning has maintained no-waste policies in the kitchen as part of an overall mission to build a sustainable business model for today and tomorrow. He has traveled the world seeking insight into food, art, psychology, and how they intersect. Born in Charleston, South Carolina, he has worked alongside chefs in Peru, Iceland, England, France, Mexico and all-over North America. Chef Jamie says collaborating with the CVI team in industry changing endeavors to ultimately provide hospitality in its truest form is the best part of his all-consuming career in the kitchen.

Stemming from a royal background, Asma completed her law degree and proceeded to go on to do a PhD in British Constitutional Law at Kings College London. But cooking was her passion, so Asma registered for a food business and began hosting a supper club in her home in Kensington in 2012. In 2015, she opened a pop-up in Soho to much acclaim, and Darjeeling Express the restaurant opened its doors in June 2017 in Central London. Darjeeling Express has since expanded and continues to run its kitchen with an all-women team of housewives, creating homestyle food that is cooked with passion. Asma has been voted ‘Female Entrepreneur of the Year’ at the Asian Restaurant Awards and ‘Entrepreneur of the Year’ in the Asian Women of the Year Awards. Her debut cookbook “Asma’s Indian Kitchen” was published in October 2018, and she is the first British chef to be featured in the Netflix Emmy nominated “Chefs Table” series.

With an impressive career spanning nearly three decades, James Beard Award Nominee Elizabeth Blau is the founder and CEO of restaurant development company Blau + Associates, and is widely credited with transforming Las Vegas into the world-class culinary destination it is today. A renowned restaurateur, Blau’s skilled touch defines her work in Las Vegas and around the world. Blau’s awards and accolades among the industry are numerous, and she is dedicated to serving both her industry and her community.