Lengua Conference: The Future of Food
09th April - 10th April, 2025
The Hub Miami
- 00 months
- :
- 02 weeks
- :
- 06 days
Two full days of delicious food and inspiring talks about the future of food business. Hear some of the best chefs and F&B executives discuss the trends shaping tomorrow's industry. If you're a chef, business owner, or F&B executive, Lengua is for you. See the program below.
Speakers
-
Food journalist, Presenter of BBC Radio 4 ‘The Food Programme’
Dan Saladino
-
Chef & Restaurateur: Cafe La Trova & More
Michelle Bernstein
-
CEO, KM Zero
Beatriz Jacoste
-
Chief Product Officer, Resy
Elizabeth Vakil
-
Culinary Director, NotCo
Paula Pesse
-
Culinary Scientist, NotCo
Bernardo Moltedo
-
CPG Executive - former President, Ghetto Gastro
Sushma Dwivedi Jindal
-
Director of Brand Marketing & Communications, Village Farms Greenhouse Grown
Helen Aquino
-
Co-Founder and COO, Livestock Labs
Andrew Sayles
-
Founder, The Haitian Croissant
Ayida Solé
-
Chef & Partner of Rezdôra & Massara
Stefano Secchi
-
Chef & Co-Founder, Pubbelly Sushi
Jose Mendin
-
Executive Chef & Partner Acru
Daniel Garwood
-
Chef Owner Tb Hospitality Group
Timon Balloo
-
Executive Chef, Sunny's
Aaron Brooks
Wednesday / April 09th
2025 Program
day 1 of 2
2025 Program
day 1 of 2
-
09:30Breakfast by Caracas Bakery
-
10:30 . Keynote. Keynote Bytes of Creativity: How AI Inspires Creative Food SolutionsPaula Pesse, Bernardo Moltedo NOTCO
-
11:05 . Panel. Panel AI-generated recipes for the good of humanityChef (to be announced), Paula Pesse, Bernardo Moltedo
-
11:30 . Keynote. Keynote Revolutionizing Protein: The Promise of Cell-Cultivated MeatAndrew Sayles LIVESTOCK LABS
-
12:15 . Panel. Panel Regional Cuisines Shaping the Global Dining Scene: the diaspora effectAyida Solé, Chef Stefano Secchi, Chef Timon Balloo
-
13:00Lunch by Chef Chintan Pandya // powered by RESY & Gluttonomy
-
14:15 . Firechat Keynote. Firechat Keynote The Evolving Landscape of Chefs, Restaurants and CPGSushma Dwivedi ex-GHETTO GASTRO
-
15:00 . Keynote. Keynote The Future of Farming: From Urban Farms to Edible GardensHelen Aquino VILLAGE FARMS
-
15:40 . Featured Keynote. Featured Keynote Eating to Extinction: Cultivating Biodiversity and Preserving It for the FutureDan Saladino
-
16:30Book Signing 'Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them' Dan Saladino
-
16:30Happy Hour with Cowy Burger & Love Life Cafe
Conference pass and daily tickets available.
Thursday / April 10th
2025 Program
day 2 of 2
2025 Program
day 2 of 2
-
09:30Breakfast by Facade Bakery
-
10:30 . Panel. Panel The Future of Dining: Lessons from Top Chefs in HospitalityChef Michelle Bernstein, Chef Aaron Brooks, Chef Jose Mendin
-
11:50 . Keynote. Keynote Protecting the Future of KitchensRyan King ROOTED AGENCY
-
12:15 . Panel. Panel Wellness in the Chef CommunityChef Daniel Garwood, Ryan King
-
13:00Lunch by Chef Chintan Pandya // powered by RESY & Gluttonomy
-
14:15 . Keynote. Keynote 10 Keys for the Future of FoodBeatriz Jacoste KM ZERO
-
15:00 . Firechat Keynote. Firechat Keynote The Future of Dining Experiences: How Restaurants Can Leverage DataElizabeth Vakil RESY
-
15:45 . featured keynote. featured keynote The Future of Contentto be announced
-
16:30Happy Hour with The Wolf of Tacos & Midorie
Conference pass and daily tickets available.
the venue / The Hub Miami
A collaborative event space on a mission to become a low-waste gathering venue for innovative changemakers in Miami.
