Local Culinary Experts to Take Center Stage at Chef Assembly in Charlotte

The Chef Assembly is an ongoing series of gatherings across the country that bring leaders in the hospitality industry together to discuss topics that are critical to the success of restaurants facing a difficult future. The group has convened in the past in major culinary hubs like New York City, Philadelphia and Los Angeles and is making its first swing through the South with a weekend in Charlotte Nov. 2-3.

Several local culinary luminaries are on the docket, either as moderators or panelists during the two days of presentations at Johnson & Wales Charlotte, the esteemed cooking school. The conversation-driven conference encourages open dialog about tough topics, and they have invited important leaders to share their thoughts.

“Hosting the Chef Assembly positions Charlotte as a national leader in culinary excellence, bringing together top chefs, food writers and industry influencers for a premier gathering of talent and ideas,” says CRVA chief brand and strategy officer Laura White in the official announcement of the event. “The conference generates strong media opportunities, elevates local chefs alongside national voices and reinforces the city’s growing reputation as a dynamic food destination.”

Mackensy Lunsford of The Tennessean is moderating a panel titled “Next Generation Notes: Mentorship.” She will lead the discussion between E.J. Lagasse, the executive chef at the two-Michelin-starred Emeril’s in New Orleans; Cheetie Kumar, chef and restaurateur at Raleigh’s Ajja; and Chad Williams, the chef of Friday Saturday Sunday in Philadelphia.

Washington Post food journalist Tom Sietsema will moderate a discussion on modern restaurant criticism that will feature Nashville’s own Erin Byers Murray, editor-in-chief at The Local Palate. She’ll be joined on the panel by several other national food writers and editors.

Finally, The Food Section founder Hanna Raskin is leading a discussion of what might be a spicy topic: “Chef Branding: Awards, Accolades, and Events.” Henrietta Red and Judith executive chef Julia Sullivan will represent Nashville on the panel, joining Susan Bae, the pastry chef at Moon Rabbit; Karl Gorline, chef and owner of Avize in Atlanta; and Charlestonian James London of Chubby Fish.

Best of luck to all the Nashville participants this weekend!