2025 Chef Action Summit
Sun, April 6, 2025
Registration On-Site Opens 4:00 PM
Renaissance Asheville Downtown
31 Woodfin Street
Asheville, NC 28801
Free Admission
$0
The 2025 Chef Action Summit is designed to equip chefs, restaurateurs, food system and industry leaders with the knowledge and tools to navigate the evolving political and economic landscape. The program features a series of keynotes, panels, and workshops covering critical topics such as the impact of climate change on the food industry, sustainable restaurant practices, and innovative business models. Attendees will hear from experts across the culinary, policy, and advocacy sectors on pressing legislative and operational priorities, including how to access state resources, support immigrant workers, and prepare for financial challenges in times of crisis.
The Summit also emphasizes advocacy and community-building, with dedicated sessions on planning effective campaigns, messaging, and storytelling to drive policy change. Chefs will have opportunities to develop strategies for engaging with policymakers and taking action at the local and state levels. Sessions will explore ways to foster a supportive workplace culture, redefine leadership in the restaurant industry, and build resilience against economic and environmental disruptions. The event concludes with hands-on group work, allowing participants to translate their insights into actionable solutions and develop a blueprint for local and state-based action.
This event is free to attend; attendees are responsible for their travel and accommodations.
Chefs and owners: members of your staff are welcome to attend with you. It is a great opportunity to expand the power of both your own voice and that of your team.
JBF reserves the right to decline registration of non-JBF program alumni if space becomes an issue. If you do not hear from us within five business days, your registration is good to go.
Event Details
Chef Action Summit
April 6-8, 2025
Asheville, NC
Registration and Programming (Sunday-Tuesday)
Renaissance Asheville Downtown Hotel
31 Woodfin Street, Asheville, NC
Grand Ballroom, Floor 1
Welcome Reception at Highland Brewing, presented by Explore Asheville
Sunday, April 6th
6:30-8:30 P.M.
Highland Brewing Company
12 Old Charlotte Highway #200, Asheville, NC
Networking Reception
Monday, April 7th
5:30-7:30 P.M.
Renaissance Asheville Downtown Hotel
31 Woodfin Street, Asheville, NC
Patio, Floor 1
Sunday, April 6
3:45-4:30 P.M. Registration
4:30-6:00 P.M. Welcome and Keynote
6:15 P.M. Transportation departs for Highland Brewing
6:30-8:30 P.M. Welcome Reception at Highland Brewing, presented by Explore Asheville
Monday, April 7
7:45-8:30 A.M. Breakfast
8:40 A.M. Programming Begins
12:30-1:15 P.M. Lunch
5:30 P.M. Programming Concludes
5:30-7:30 P.M. Networking Reception
Tuesday, April 8
8:00-8:30 A.M. Breakfast
8:30 A.M. Programming Begins
1:00 P.M. Programming Concludes
1:00 P.M. Lunch
1:30-3:00 P.M. Volunteer Opportunity with Riverlink [Transportation will be provided to and from the Renaissance Hotel to volunteer site locations]
View the full schedule and program here and speaker bios here.
Welcome Keynote: Why Restaurants Matter
Katie Button, Executive Chef and CEO, Katie Button Restaurant Group
Keynote: Making A Difference at the State Level
The Honorable Leslie Herod, LNH Solutions
Greetings From North Carolina Governor Josh Stein
How to Navigate the Current Political Climate
Michael Amato, Founder, Amato Advisors
Patricia Griffin, Partner, NVG
Cheetie Kumar, Chef and Owner, Ajja; Vice President and Board Member, Independent Restaurant Coalition
Michel Nischan, Co-Founder and Chairman, Wholesome Wave
Ademola Oyefeso, International Vice President and Director, Legislative and Political Action Department at the United Food and Commercial Workers International Union
What You Need to Know: Tariffs
Adrian Lipscombe, Chef and Owner, 40 Acres Project
What You Need to Know: Hunger and Nutrition Policy
Earline Middleton, Executive Director, Eva Clayton Rural Food Institute
Ellen Teller, Chief Government Affairs Officer, Food Research & Action Center (FRAC)
The Economic Impacts of Climate Change: Evidence from Fields to Kitchens
Sonya Coté, Owner and Executive Chef, Eden East Farm and Store House Market & Eatery
Emma Jagoz, Founder, Moon Valley Farm
Tara Scully, Director of Curriculum Development, Global Food Institute, George Washington University
Regenerative Ag: A Call for Radical Action with Zero Foodprint
Anthony Myint, Executive Director, Zero Foodprint; Co-Founder, Mission Street Food, Mission Chinese Food, and The Perennial
How to Create a Sustainable and Local Food Community
William Dissen, Executive Chef and Owner, The Market Place Restaurant
Molly Nicholie, Executive Director, ASAP (Appalachian Sustainable Agriculture Project)
Navigating Immigration Today: National Policies, Local Tools, and Worker Support
Ademola Oyefeso, International Vice President and Director, Legislative and Political Action Department at the United Food and Commercial Workers International Union
Nikki Marín Baena, Co-Director, SiembraNC
Hospitality and Care: Building New Models for Industry Resiliency
Molly Irani, Co-Owner and Chief Hospitality Officer, Chai Pani Restaurant Group
Ashleigh Shanti, Chef and Owner, Good Hot Fish
David Viana, Executive Chef and Owner, Back and Forth Hospitality
How to Prepare Your Business for Crisis: Financial Resources and People Planning
Meherwan Irani, Executive Chef and Owner, Chai Pani Restaurant Group
Alexandra Forter Sirota, Executive Director, NC Budget and Tax Center
Maximize the Power of Your Voice: How to Plan an Advocacy Campaign
Michael Amato, Founder, Amato Advisors
Karen Gasper, Founder, KSG Strategies
Patricia Griffin, Partner, NVG (moderator)
Advocacy at Work: A Chef Panel
Bleu Adams, Founder, IndigeHub, General Manager and Executive Chef, The Continental
Mary Sue Milliken, Chef and Owner, Mundo Management Group
Matthew Raiford, Owner and CheFarmer, Strong Roots 9 at Gilliard Farms
Brandon Velie, Chef and Co-Owner, Juniper Restaurant
Get to Work, Together: Regional Advocacy Planning Breakouts
Get to Work: Report Out
Asheville is easily accessible via several transportation options.
The closest airport to downtown Asheville is Asheville Regional Airport (AVL), located about 15 minutes south of the city. From AVL, you can reach the Renaissance Asheville Downtown hotel by taxi, rideshare (Uber or Lyft), or rental car.
Alternatively, you can fly into Charlotte Douglas International Airport (CLT), about two hours away, or Greenville-Spartanburg International Airport (GSP), about an hour and a half away. Both airports offer shuttle services, rental cars, and rideshare options to Asheville.
For those driving, Asheville is well-connected via I-40 and I-26.
Program Sponsors
Official James Beard Foundation Partners
