SPEAKERS
2025 Symposium
SESSION SPEAKERS
Opening Keynote - Phil Gwoke
As an internationally recognized speaker, Phil
has spoken in 47 different states and four continents to over a quarter of a million people. He continues to inspire audiences with valuable insights that are the result of working with people for over 25 years as a high school teacher, college admissions professional, marketing coordinator, corporate trainer, and even small business owner. He is a mentor and consultant to young entrepreneurs and employs his diverse background and skill set as the CEO of the BridgeWorks team.
Phil brings his unique humor, experiences, research, and generational expertise to every keynote, workshop, and training session he delivers. He is a firm believer that with the proper motivation, training, and support system, members of any generation are capable of remarkable accomplishments. With his down-to- earth, relatable style, and dedication to presenting research in a digestible, entertaining way, Phil has become a fast favorite with audiences around the country both virtually and in person.
Phil is a firm believer that with the proper motivation, training, and support system, members of any generation are capable of remarkable accomplishments.
Closing Keynote - Tom Pesce
Known for combining his unique brand of fast-paced high-octane magic with his genuine ability to connect deeply with any audience, Tom has created a visual performance and speaking style that will leave your clients and guests talking about him for years to come. Â
Tom's ability to consistently create new jaw-dropping and hilarious illusions has defined him as one of magic's most creative innovators, speakers, and mind-readers. From his highly visual and interactive stage programs to his famous close-up miracles taking place right in the hands of his spectators, Tom's live shows and keynote speaking events are unlike any you've ever seen.
 Whether he’s entertaining an audience on stage, hosting a conference of thousands, or coaching your employees to achieve maximum personal results, Tom Pesce always creates an experience that is totally unique and absolutely unforgettable. Utilizing technology, music, humor, psychology, choreography, and pure sleight-of-hand skill, Tom will captivate your imagination with what is truly possible.Â
Sojo Alex
Sojo’s background spans over 18 years in the higher education hospitality industry. She is highly experienced in master planning, dining assessments, facility planning, marketing and strategic planning for complex foodservice programs. Sojo has worked on nearly every type of project from market research activities, meal pan assessment, student union programming  to providing comprehensive support for the firm’s strategic planning work. Sojo is an active member of FCSI.
Primary focus:Â Master planning, program review and assessment, facility planning studies and market research
Has presented to:Â National Association of College and University Food Services (NACUFS); National Association of College Auxiliary Services (NACAS)
Has published writing in: Food Management magazine, On-Campus Hospitality magazine, Foodservice Consultant magazine
Chosen as:Â 2019 NACUFS National Conference Task Force, Member-at-large; NACUFS 2020-21 Industry Advisory Task Force, NACUFS 2023-2025 Industry Board of Trustees, FCSI Educational Foundation Foodservice Essentials for Effective Design (FEED) Mentor, Recipient of the 2024 Daryl Van Hook Industry Award at NACUFS.
Sean Callnin, FCSI
Sean has been a foodservice design consultant for over 31 years. After starting his career in the hotel development and operations industry, he quickly realized his passion for food & beverage and transferred his project management experience to the design profession in 1991. He joined Ricca Design Studios early in 2002 after two positions with other prominent foodservice design firms. Â His lengthy consulting career includes all aspects of the field, from programming and concept design, to design documentation and construction administration. Other focused specialties include BOH planning, logistic planning, laundry design, and solid waste planning. His deep project experience includes sports and public assembly facilities, hotels, resorts, clubs, colleges and universities, healthcare, corporate, primary and secondary schools, prisons, and restaurants. Sean is a seasoned veteran of design with a keen sense for efficient operations, and creative planning and design. As President, Sean will work closely with the internal studio and wider design team to ensure the highest levels of coordination and documentation are delivered.
Greg Gorgone
Greg has been working on hospitality, healthcare and restaurant development projects for over 15 years. Prior to that, he worked for over 14 years in hotel and resort management positions from Restaurant Manager to Banquet Manager to Hotel General Manager. Â He is an experienced coach and consultant whose goal is to improve foodservice in Healthcare through a holistic approach by enhancing employee engagement, process improvement, kitchen and dining room design and proper investment. Greg is a former Executive Chef and Chef Instructor at Johnson and Wales University.
Marc Hans
Doug Huber, CFA, CFSP, FCSI
Doug has over 35 years of experience in the foodservice industry as a finance consultant to multi-unit restaurant operators and franchise companies and a foodservice equipment manufacturers’ representative, and he has also held various management positions within the casual dining sector.Â
Doug holds the designations of Chartered Financial Analyst (CFA) and Certified Foodservice Professional (CFSP), and he is ServSafe Food Protection Manager certified. He is a professional member of Foodservice Consultants Society International (FCSI) and is a member and past chairman of the Council for Professional Standards Committee. He received his BBA from James Madison University and his MBA from Rollins College.
Joshua Miller
I stepped away from the corporate world to embrace entrepreneurship, fueled by my belief in problem-solving and making a difference. My mission is crystal clear: to elevate academic foodservice by prioritizing high-quality programs that cater to the student's desires while improving the experiences for the dedicated individuals "behind the scenes" who tirelessly provide exceptional food and service.
Certified Professional - Food Safety (CP-FS)
Certified AllerTrain®, AllerTrainer™, MenuTrinfo®
Scott Reitano, FCSI
Scott is Principle at Reitano Design Group. Through his 34 years in the foodservice industry, Scott Reitano has become highly regarded for his change leadership, creativity, and his passion for serving others. He brings high-energy and an infectious enthusiasm to all the opportunities and challenges he is afforded in life. Scott believes in the concept of Project Leadership. To that end, he is committed to using his foodservice industry knowledge, design expertise, and project process understanding to guide his clients and advise his design partners throughout the completion of facility design and construction.
Spencer Ressa, FCSI
Bio coming soon
Tarah Schroeder, FCSI, LEED AP
As Vice President and Shareholder at Ricca Design, Tarah is heavily involved in planning, concept, and schematic design, and oversees the design process. Her designs will fit the vision and financial goals of the team, with a focus on green and sustainable approaches to operations. Tarah will work closely with her team during the completion of design and construction documentation, overseeing all project deliverables. She works with in-house quality control personnel to ensure the highest levels of coordination and documentation are delivered. Â She is instrumental in keeping the design team on schedule to meet all milestone deliverable dates.
Tarah started her foodservice journey at Whole Foods Market helping to develop their Rocky Mountain presence and Green Mission program.  Now with Ricca for fifteen years, Tarah promotes the client’s vision and is a good listener that is able to elicit key information from the project team.  She proactively engages all team members, building trust and consistency, and sees the big picture to come up with collaborative solutions.
​Tarah is a sought-after expert on sustainability in the foodservice industry. She is one of the main authors of the National Association of College and Universities Food Services (NACUFS) Sustainability Guide and has presented numerous speeches on sustainable foodservice design to engineers, architects, and others within the foodservice industry.
Kristin Sedej, FCSI
Kristin is Owner and Pricipal of S2O Consultants, Kristin brings a strong operational background to the firm by drawing on her extensive hospitality experience as well as her in-depth knowledge of all facets of the food design service industry. She holds a BS in Hospitality Management from Roosevelt University and currently is a Professional member of the Foodservice Consultants Society International. In 2014, FE&S magazine awarded Kristin the Consultant Top Achiever of the year award.
Kristin began her career in food service management. After gaining hands on experience in the industry, she joined Cini-Little International and quickly became known for her personal drive, ability to learn quickly and strong personal skills. She, along with fellow S2O partner Harry Schildkraut, left the company to form Schildkraut, Schroeder, Sedej & Associates in 2003. After that firm was dissolved in 2008, Kristin and Harry formed S2O Consultants and continue to provide a broad range of specialized consulting services to the Sports, Corporate, Educational and Hospitality industries in the area of food service. She is both a facilities designer and operational consultant.
Key projects have included renovations to the New Orleans Superdome, starting in 2005 after Hurricane Katrina up to the current renovations slated for completion in 2025, LAFC-new soccer stadium in Los Angeles, working on the renovations to the United Center, home of her favorites, the Chicago Bulls and the Blackhawks and multiple projects at Churchill Downs, Home of the Kentucky Derby.
Kristin resides in the city of Chicago and is enjoying being an empty nester. She enjoys dining out and traveling with friends and her 2 adult children.
Andrey Teleguz, FCSI
Andrey is the President of Scopos Hospitality. He considers himself to be a natural problem solver. He grew up in a system that punished thinking and ideas. Once free, he wanted to question everything. To Andrey, success is having the opportunity to improve lives through innovation, constant learning, and collaboration. He believes that nothing is impossible, and every day he is driven to prove it."
Rob White
Rob White is President of Envision Strategies. Rob's career spans over 30 years in hospitality operations, management and consulting, and he has earned a national reputation for his consulting expertise among all segments of the hospitality industry.Â
Rob has completed over 200 college and university, healthcare, corporate, government and hospitality projects. He excels at partnering with clients to build consensus around creative and innovative solutions.
Primary focus: Master planning, capital project planning, program review and assessment, and operations analysis
Has presented to: National Association of College and University Food Services, American Society of Hospital Administrators, Society for Hospitality and Foodservice Management, American School Foodservice Association, National Association of College Auxiliary Services, Association of College Unions International, Society for College & University Planning, Association of Healthcare Foodservice Management, Multi-Unit Foodservice Operators Conference, Foodservice Consultants Society International, School Nutrition Association, Michigan State University School of Hospitality Business, Pennsylvania State University School of Hospitality Management
Has published writing in: Food Management magazine, Restaurants and Institutions magazine, School Nutrition magazine, NACAS College Services journal, Food Service Equipment & Supplies Specialist magazine
Brendan Wright
Brenden Wright is the Founder of Visual Conquest, a design visualization company which provides interactive, immersive and virtual environments for businesses.
Prior to launching his business Brenden spent over a decade in sales and marketing for global foodservice equipment manufacturers promoting, selling, training and developing solutions for the food service and architectural industry across the globe. This led him to seeing the need for a greater level of visual experiences.
This growing demand led to over a decade of 3D modeling and BIM software development as a way to show clients equipment combinations and solutions. It allowed for greater informed and accurate decisions prior to purchasing. These 3D renderings were helpful but still not complete enough. It was missing the ability to interact in real-time and react quickly if changes were needed.
After years of studying game engine programming and learning to combine it with immersive design technology it gave him the ability to create a new experience with 3D modeling and design. Combining an interactive gaming experience with design and product training now paves a new way for businesses to educate and operators to visualize their space accurately prior to breaking ground. Brenden’s goal and desire to establish a service providing immersive, interactive experience for companies has now come to life and is deployable through a web browser to your desktop or mobile device and virtual headset.
In addition to his passion for bringing the business world into the Metaverse he’s continually researching new technology and solutions and strives to enhance user’s 3D immersive and interactive experience for a more engaging presentation and meeting.
Richard Young
Richard is the Director of Outreach at the Frontier Energy FSTC. Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team over 34 years ago. He is a contributor to the U.S. Green Building Council's LEED rating system and the EPA’s ENERGY STAR® program. He currently focuses most of his efforts on translating Frontier Energy's 35 years of foodservice research into practical information. He has created and delivered over 1,000 presentations and classes on energy efficiency and authored numerous research reports and articles in magazines, newsletters, and web publications. Richard is also the creator and author of the online Foodservice Energy Efficiency Expert (Fe3) training and certification program.
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