Chef Keith Brunell has worked as an aspiring culinary leader in the industry for over 30 years and is currently the Director of F&B ~ Glorified Chef from Nordstrom Restaurant Group, overseeing 16 concepts and 200 plus units. His creative food journey has taken him all over the globe cooking and guiding scratch kitchens in Michelin-star restaurants, hotels, airlines, catering, and consulting. His focus is grounded around the craveable design of recipes, orchestrating intelligent and holistic menus, and engineering best-in-class food experiences that can be replicated in operations, kitchens, and at home. He believes the real power lies in creating a culture of hospitality experts and admirers through education, training, knowledge, and compassion for wholesome products and building a more sustainable planet. He has always had an infinity for taking the highest quality ingredients, handling them with respect, and building them into preparations that pay homage to cultural flavors, and regional classics, and preserving the history and identity of people and food that paved the way before us.

Diana Blass is a journalist and video producer specializing in technology and cultural trends. She is the founder of Diana Blass Productions and a contributor to Nation's Restaurant News. Her work has been featured on Fox Television Stations, the Discovery Channel, CRN, Light Reading and other digital platforms.