Clockwise from top left: Valeria Molinelli, Flavor Experience’s Executive Chef and the force behind the event’s immense culinary undertaking, shares a moment with Johnson & Wales culinary intern Kaitlyn Handwork and the Flavor Experience’s Beverage Director Renee Gemmer; Menu Matters’ Maeve Webster breaks down shifting consumer behaviors; Jack Goldburg and Liam Henning (not pictured), the duo behind viral sensation Jack’s Dining Room, showcase inspiring bites from their global travels; Ashley Ceraolo, Senior VP of Marketing with California Pizza Kitchen and Raymond Martin, Corporate Executive Chef of Sharky’s Woodfired Mexican Grill, enjoy networking with Marc Mays and Jimmy McLaughlin of Daybreak Citrus; Cathy Nash Holley, President of Flavor Experience and Publisher/Editor-in-Chief of Flavor & The Menu, welcomes attendees to the 20th annual Flavor Experience.
Flavor Experience celebrated its 20th anniversary in August, showcasing three days of flavor trends and consumer insights, along with food and beverage inspiration—all aimed at giving high-volume menu developers a roadmap to menu success in 2025 and beyond. Presented by Flavor & The Menu magazine, this singular annual event explores the ever-evolving world of flavor, marking two decades of inspiring innovation in foodservice.
About the Author
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]
