Claus Meyer is an internationally-renowned Danish culinary entrepreneur and joins us as our keynote presenter. Meyer is a driving force behind the Nordic food revolution: he is an architect of the New Nordic Food Manifesto; co-created Noma (voted the world’s best restaurant four times by Restaurant Magazine); and launched an indigenous food movement in Bolivia, sharing his values and talents to inspire the next generation of socially-conscious chefs. The Nordic food revolution is marked by several core principles, which include working sustainability, using local ingredients, and maintaining a social conscience in business. Meyer’s two recent US projects are located in in New York City's Grand Central Terminal – the Great Northern Food Hall, and the restaurant Agern with Icelandic chef Gunnar Gíslason – and bring Nordic philosophy and values to a large American audience.
In celebration of the Finnish Centennial, the 2017 conference will feature an enhanced Finnish component, courtesy of world-renowned Finnish chef Sasu Laukkonen. Chef Laukkonen’s restaurant, Chef & Sommelier, received a Michelin star rating and focuses on organic and wild produce, as well as local and fair-trade ingredients. Laukkonen will offer two distinct programs: the first focusing on traditional Finnish baking with recipes from his own grandmother; and the second surveying the modern practices of contemporary Nordic chefs.
Swedish-born food writer, media entrepreneur, and Nordic food expert, Kalle Bergman, is widely considered one of the foremost authorities on the subject of Nordic cuisine in the United States.
Swedish chef Titti Qvarnström is a chef and co-owner of the restaurant Bloom in the Park in Malmö, and is the first female Swedish chef to receive a Michelin star rating.
Agern Executive Head Chef Gunnar Gíslason is the chef and restaurateur behind the critically lauded Dill in Reykjavík, Iceland. He has been at the forefront of shaping new Nordic cuisine, and will bring his love of local ingredients and artisanal producers to the conference. In 2014, Gíslason published his cookbook NORTH - The New Nordic Cuisine of Iceland, which offers an unprecedented look into the food and culture of Iceland.