Amanda Archibald, Renee Brewer, Taria Camerino, Richard Hait, Tim Harlan, Rachel Herz, Dietmar Krautwurst, John McGann, Chris Morris, Nisha Pradhan, Jong Rho, Gordon Shepherd, David Shields, Dana Small

Amanda Archibald, RD

Analyst & Nutritionist
Field to Plate
Boulder, Colorado

Amanda Archibald has combined her unique training as an analyst and a nutritionist (RD) with her culinary expertise to pioneer a new conversation in nutrition. Amanda’s work is redefining the food, nutrition and cooking education footprint in ways that are understandable, meaningful and fundamentally achievable for all Americans. Her cutting edge work in Culinary Genomics, unveiled in 2015, has created a new frontier fusing the fields of Nutrigenomics with the Culinary Arts. Through this work, Amanda is positioning the kitchen and the plate at the epicenter of healing and igniting a new food conversation for the world.

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Renee Brewer, CS,CSW

Wine + Market and Enoteca
Lexington, Kentucky

Wine + Market and Enoteca owner and Lexington native Renée Saunier Brewer has worked extensively in the wine industry for several years. Renée graduated from the University of Kentucky where she studied Agricultural Economics and French, and was also involved in Kentucky wine industry marketing research. After graduating, Renée worked briefly at Kentucky winery Equus Run Vineyards (where she met her husband, Seth) before moving to Paris to begin an intensive masters course in international wine marketing and management with an inter-governmental organization called the O.I.V. Through this program Renée travelled to the world’s leading and emerging wine markets to study their industry structure by visiting private and public industry businesses and taking specialized wine courses in finance, marketing, law, viticulture, enology and sensorial analysis. To complete her OIV practicum, Renée moved to California to work a harvest at the Napa winery Blankiet under acclaimed winemaker Helen Turley. At the end of the harvest season Renée took a job at wine marketing firm Balzac. In 2006 Renée moved back home to Kentucky and worked for boutique wine distribution company Bacchus Wine & Spirits as a central Kentucky sales manager for several years before working at Wine + Market. On November 1st 2011, Renée purchased Wine + Market and has developed the wine program offering a great value boutique wine selection, wine club of the month, hosts private wine events and teaches wine classes. In July of 2013, Renée and Seth opened Enoteca – a wine and tapas bar. The carefully curated beverage list features wines from around the world, as well as craft beers and an extensive bourbon selection. Both business are on the corner of Jefferson and Second Streets in downtown Lexington. Renée is also a Certified Sommelier (CS) and a Certified Specialist of Wine (CSW).

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Taria Camerino

Award-winning Chef & Food Stylist
Sugar Coated Radical
Atlanta, Georgia

Chef Taria Camerino has lived a life made entirely of taste. With a self-described addiction to spices, she has practiced her trade across the globe, studying, teaching and cooking. Taria is also a gastoral synaesthete who has dedicated her life’s work to engaging methods of communication that share her unique observations in ways that others can digest. In much in the same way some synaesthetes see specific colors when they hear musical notes, Taria’s synesthesia enjoins her to use the vocabulary of flavors to express her expertise, and this medium proves to be her greatest resource for collecting, distilling, and feeding back familiarity. Being also a chef with training in classical French pastry, Japanese confectionery, coastal Italian cooking and extensive training in chocolate and the ideas of terroir, Taria parses bits of information and translates them into the energetic vibrations ascribable to their equivalents on the flavor spectrum. It is with an insatiable need for knowledge and the intimate relationship she has developed with not only food, but with flavor itself, that this chef has found a way to share, feed anyone who is willing to taste the listening to an album or the flavors from a 10 hour train ride through hillside Vietnam. Having worked closely with contemporary art galleries, like the Tate Modern, as well as being a member of the International Association of Synaesthetes, Artists and Scientists (IASAS), she is well adept at communicating the essential of how we taste. By working with the International Society of Neurogastronomy, Chef Taria hopes to make full use of this unique gift.

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Richard Hait

Chef de Cuisine
Hilary J Boone Center
University of Kentucky
Lexington, Kentucky

Chef de Cuisine, Rick Hait, began his career in the food industry at the age of 15. Since then he has worked in all aspects of the food industry in several of Lexington’s well-known restaurants and catering businesses. His 30 year career includes studying under several talented chefs and experience in each culinary role as a prep cook, line cook, sauté cook, Kitchen Manager, SousChef, and now Chef de Cuisine. He has worked his way through the ranks in every possible role in the restaurant business accumulating a wealth of experience and knowledge resulting in a successful professional culinary career.

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Tim Harlan, MD, FACP

Associate Dean, Clinical Services
Executive Director, Goldring Center for Culinary Medicine
Medical Director, Tulane Medical Group
Tulane University School of Medicine
New Orleans, Louisiana

Timothy S. Harlan, MD, FACP, is a practicing, board-certified Internist. He is currently the Associate Dean for Clinical Services of Tulane University School of Medicine; Executive Director of the Goldring Center for Culinary Medicine; Medical Director for Tulane University Medical Group; Associate Chief of General Internal Medicine; and Associate Clinical Professor of Medicine at the Tulane University School of Medicine in New Orleans, Louisiana.

"Eating well and eating healthy is the same thing," says Dr. Tim Harlan, aka "Dr. Gourmet," who discovered his love of food long before embarking on a successful career as a physician. By the age of 18, Harlan was managing his first restaurant and had learned cooking techniques from some of the finest chefs. He subsequently opened an intimate French Bistro at age 22.

Returning to school to pursue a degree in Hotel and Restaurant Management, Dr. Harlan found his way to medicine. While completing his degree at Emory University School of Medicine, he began writing about the clear link between food and health, blending his extensive knowledge of food and nutrition with his medical expertise.

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Rachel Herz, PhD

Adjunct Assistant Professor
Department of Psychiatry and Human Behavior
Brown University
Providence, Rhode Island

Dr. Herz is a leading world expert on the psychological science of smell, and has been conducting research on olfaction, sensory perception, emotion, motivated behavior and cognition since 1990. She holds an adjunct appointment in the Department of Psychiatry and Human Behavior and sometimes teaches in the Department of Cognitive, Linguistic and Psychological Sciences. Dr. Herz has published over 75 original research papers, received numerous awards and grants and co-authored several college textbooks. Highlights of her research include how odor-evoked memory is emotionally unique and evocative, how emotional associations can change odor perception, and how odors can be conditioned to emotions and subsequently influence behavior. Her work also addresses the connections between taste perception, disgust sensitivity and morality and how emotions, cognition and sensory factors influence food selection and intake. Dr. Herz is the author of two popular science books, The Scent of Desire: Discovering Our Enigmatic Sense of Smell, which was selected as a finalist for the “2009 AAAS Prize for Excellence in Science Books,” and That’s Disgusting: Unraveling the Mysteries of Repulsion, which analyzes the emotion of disgust from culture to neuroscience, and has received numerous accolades from both popular and scholarly presses along with her most recent publication (December 2017, WW Norton & Co), Why You Eat What You Eat, that explores how our senses and psychology govern our perception of food, and the experience and consequences of eating. Dr. Herz is also a professional consultant to various industries on smell, taste, food and flavor.

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Dietmar Krautwurst, PhD

Chair, Chemoreception & Biosignaling
Leibniz Institute for Food Systems Biology Technical University Munich
Freising, Germany

Dr. Dietmar Krautwurst heads the program area of Chemoreception & Biosignaling of the Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany. He is an expert on odor molecules released from foods and beverages, and has long-studied the odorant receptor proteins that noses use to detect odor molecules. He studied biology in Germany and Switzerland, got his PhD at the Pharmacology Institute (Günter Schultz) of the Free University of Berlin, Germany, and did postdoctoral training with Randall R. Reed and King-Wai Yau at Johns Hopkins University in Baltimore, MD, U.S.A. Dr. Krautwurst is a principal investigator at the German Institute of Human Nutrition, Potsdam, Germany, and head of the Physiology Dept. at the German Research Center for Food Chemistry, Freising, Germany.

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John McGann, PhD

Associate Professor
Behavioral and Systems Neuroscience
Department of Psychology
Rutgers University School of Arts and Science
New Brunswick, New Jersey

Dr. John McGann is an Associate Professor of Behavioral and Systems Neuroscience in the Psychology Department at Rutgers University. He directs a research laboratory that studies the olfactory system in humans and mice, including both the neural mechanisms by which the brain interprets odors and the psychological and perceptual effects of olfactory experience. His recent paper in Science titled “Poor Human Olfaction is a 19th Century Myth” received international media attention and was included in Discover Magazine’s Top Stories of 2017. He was awarded the Young Investigator Award in Olfaction from the Association for Chemoreception Sciences in 2016. Dr. McGann’s research is funded by grants from the National Institute on Mental Health and the National Institute on Deafness and Other Communication Disorders, parts of the federal National Institutes of Health. Dr. McGann teaches courses on the psychology of sensation and perception, scientific research design and communication, neuroscience methods, sensory neuroscience, and computational neuroscience at Rutgers, which recently honored him with the Distinguished Contribution to Undergraduate Education Award.

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Chris Morris

Master Distiller
Brown-Forman Corporation
Louisville, Kentucky

Chris Morris is the Master Distiller for Brown-Forman Corporation. As a Louisville native, he has spent his working life in the Bourbon industry. He is responsible for maintaining the award-winning taste of the whiskies produced at the Woodford Reserve and Old Forester Distilleries. Additionally, he serves as a brand ambassador for Brown-Forman at numerous trade and consumer functions.

Morris grew up around Bourbon as he is one of three generations of his family to work at Brown-Forman. His career began in 1976 as a trainee in the central lab working for the Master Distiller. In 1988 he went to work for Glenmore Distilleries Company and joined United Distillers through its acquisition of Glenmore in 1991.

In 1997 he returned to Brown-Forman and was chosen to begin training as Brown-Forman Master Distiller, a position he has held since 2003. Morris authored the Society of Wine Educator’s Certified Spirits Specialist program, introduced the use of taste notes for Bourbon in 1992 and developed the Bourbon Flavor Wheel in 2004. In 2015 he was given the additional responsibility of Vice President of Whiskey Innovation for Brown-Forman.

As a Master of his craft, Chris developed the Old Forester Birthday Bourbon product in 2002 and more recently the brand’s Whiskey Row Series. At Woodford Reserve, he is credited with the development of Master’s Collection, Double Oaked, Rye and Distillery Series products.

Morris has served on the Kentucky Distillers Association and Kentucky Bourbon Festival’s Board of Directors and is Chairman of the Order of the Writ Society. He has served as a Whisky judge at the IWSC and ISC competitions and Co-chair of the DISCUS Master Distillers Committee. In 2017, Chris received the honor of being inducted into the Kentucky Bourbon Hall of Fame.

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Nisha Pradhan

Research Study Assistant
Memorial Sloan Kettering Cancer Center
New York, New York

NISHA PRADHAN graduated summa cum laude in cursu honorum from Rosemont College in 2016 with a B.A. in Biology and minors in Business and Biochemistry. She is a leader in the advocacy world of anosmia, where she is invested in human-centered research solutions, in engaging patients to become drivers in their care through independence and knowledge, and in the need to devise better screening guidelines for olfactory dysfunction. Her work has been featured at Stanford Medicine X and in NPR Health. As editor-in-chief of Anosmic Chef, a blog dedicated to the intersection of anosmia and food, Nisha is convinced that the interdisciplinary marriage of neurogastronomy and of anosmia will improve the quality of life for patients with olfactory dysfunction.

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Jong Rho, MD

Professor & Chief, Pediatric Neurology
Department of Pediatrics
Alberta Children's Hospital
Alberta, Calgary, Canada

Dr. Rho is a Professor of Paediatrics, Clinical Neurosciences, Physiology and Pharmacology at the University of Calgary, Section Chief of Paediatric Neurology at the Alberta Children’s Hospital, and the inaugural holder of the Dr. Robert Haslam Chair in Child Neurology. He received an undergraduate degree in molecular biophysics and biochemistry at Yale University, and an M.D. from the University of Cincinnati. Dr. Rho has held faculty appointments at the University of Washington (Seattle), the University of California at Irvine, and the Barrow Neurological Institute in Phoenix, Arizona. Dr. Rho's main research interests are the mechanisms underlying the anti-seizure and neuroprotective effects of metabolism-based treatments such as the ketogenic diet. His research activities have been sponsored by research grants from the NIH, CIHR, Brain Canada, and a variety of intramural and extramural public and private sector sources.

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Gordon Shepherd, MD, DPhil

Professor of Neuroscience
Yale Medical School
New Haven, Connecticut

Gordon M. Shepherd grew up in Iowa, and received his B.S. at Iowa State College in 1955, M.D. at Harvard in 1959, and D.Phil. at Oxford in 1962. After postdoctoral training at NIH, MIT and the Karolinska Institute he joined the faculty at Yale Medical School, where he is Professor of Neuroscience. He introduced the olfactory system as a model for analyzing the properties of neurons and synapses in the brain and the formation of neural images of olfactory molecules. His research has contributed to properties of neuronal dendrites and spines, olfactory processing, and development of the new fields of computational neuroscience, brain microcircuits, neuroinformatics, and neurogastronomy. He has trained over 70 graduate students, postdoctoral fellows and visiting scientists, and published over 280 articles and reviews, with continuous grant
support since 1966. His books include The Synaptic Organization of the Brain (5 ed.), Neurobiology (3 ed.), Handbook of Brain Microcircuits, and Neurogastronomy; in the history of neuroscience are Foundations of the Neuron Doctrine, Creating Modern Neuroscience, and Mosso's Circulation of Blood in the Human Brain.

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David Shields, PhD

Carolina Distinguished Professor
University of South Carolina
Chairman of the Carolina Gold Rice Foundation
Columbia, South Carolina

Dr. David S. Shields is the Carolina Distinguished Professor at the University of South Carolina and the Chairman of the Carolina Gold Rice Foundation. He has published 13 books in three fields: early American literary culture, American performing arts photography, and food studies. In October 2017 The University of Chicago Press published the his historical collection of American chef biographies, The Culinarians; Lives and Careers from the First Age of American Fine Dining. His 2017. In 2015 it published Southern Provisions: the Creation and Revival of a Cuisine (University of Chicago 2015), chronicling the emergence in the 1800s of a distinctive set of foodways along the southeastern coast of the United States. As Chair of the CGR Foundation, Shields provided the research enabling Glenn Roberts and Dr. Brian Ward to recover and put into commercial production classic southern ingredients, such as benne, sea island white flint corn, purple straw wheat, purple ribbon sugar cane, the Carolina African runner peanut, and the Bradford watermelon

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Dana Small, PhD

Professor of Psychiatry
Director, Modern Diet and Physiology Research Center
Yale School of Medicine
New Haven, Connecticut

Dana Small is Professor of Psychiatry at Yale School of Medicine and Director of the Modern Diet and Physiology Research Center. Her research focuses on understanding how sensory, metabolic and neural signals are integrated to determine food choices and on how the dysregulation of these systems contribute to the development of obesity, diabetes and cognitive impairment. Dana is currently the program chair for the Society for the Study of Ingestive Behavior, Executive editor at Appetite andBiological Psychiatry and is a member of the National Academy of Sciences Board on Behavior, Cognitive and Sensory Sciences.

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