Earlier this week, chefs including Ryan Ratino of Jônt, Daeik Kim of Jungsik, and Swedish powerhouses Fredrik Berselius of Aska and Emma Bengtsson of Aquavit hopped a plane and flew across the country to Napa to meet and mingle with west coast icons including Thomas Keller of The French Laundry and Per Se, Josiah Citrin of Citrin and Mélisse, and Michael Tusk of Quince. The purpose was for the two groups to discuss the future of the industry, how hospitality is vital to success, and learn how to make a Rémy Martin cocktail or two while inspiring the next generation of chefs.
After a weekend arrival where chefs and students swapped stories and tips, it was time for the two coasts to head out to local boîtes including Christopher Kostow’s The Charter Oak, Bouchon, and The French Laundry. As the evening progressed, the groups quickly realized that Monday's 8 in the morning start time wouldn’t work. After a flurry of notes to chef Keller, one of the summit’s keynote speakers, Keller responded to the delight of everyone that the day's programming would be pushed back an hour, letting everyone fully enjoy the festivities.
Rejuvenated from their evenings, it was time for the sessions to begin. Dr. Tim Ryan of the CIA kicked off the day inspiring young chefs before William Bradley of Addison shared his journey to Three Stars. Bob Fasce of the Inn at Little Washington honed in on hospitality and the guest experience before chef Keller closed the day discussing the culinary landscape and its future. Afterwards, dinner, drinks—including a session from Erin Schaeferle on how to make some delicious Rémy Martin cocktails—and conversation flowed with the words from the day still resonating with everyone.
Hero Image: Thomas Keller and Yoonjung Oh of Jungsik
All photos by Adahlia Cole and Colin Peck
