A panel of foodservice consultants share insights and inspiration from years of experience and address how to bridge technology and design, common kitchen design missteps and more.
We took a deep dive into what foodservice operations will look like in the future. The conversation included equipment trends and innovations in the back of the house.
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Moderator
Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies
Panelist
Niccolò Angius
Co-Founder/ Partner
Cesarina Restaurant Group
A serial entrepreneur and passionate gourmand, Niccolò Angius is the Italian-born restauranteur behind San Diego’s budding hospitality collective, Cesarina Restaurant Group. Inheriting his father's penchant for the restaurant business, Niccolò spent his formative years pitching in at their family-owned trattoria in Trastevere, Rome. While working a waitstaff position at a fine dining concept, Niccolò met fellow foodie and his future wife, Cesarina Mezzoni. Together, they immigrated to California in 2015, quickly making their first imprint on San Diego’s slow food movement with the launch of their farmer’s market pop-up, offering vegan handmade pastas and all-natural sauces. Aspiring restauranteurs, the pair worked tenaciously for several years to grow the roving business, eventually acquiring a brick-and-mortar venue in San Diego’s coastal Point Loma neighborhood.
Alongside his wife, who serves as the executive chef, and their longtime friend/business partner, Giuseppe Capasso, Niccolò opened doors to Cesarina back in February 2019. The restaurant was met with an incredible early run, emerging as one of the city’s “Best Restaurants of the Year” and a top destination for authentic Italian cuisine. Since then, Cesarina has earned itself a Michelin Bib Gourmand honor, alongside many other plaudits and accolades. Today, the team is underway with plans to open their highly-anticipated sophomore concept: Angelo. The forthcoming pizzeria will be situated directly across the street from Cesarina Ristorante and next door to the company’s forthcoming production headquarters—which will house Chef Cesarina’s subsidiary concepts, including a made-to-order cake factory, gourmet retail and off-site catering.
Panelist
Ryan Conklin CEC
Director & Executive Chef, Culinary and Nutritional Services
UNC Rex Healthcare
Ryan is the Past President for The Association of Healthcare Foodservice. This was the first time a chef has led this association, which truly is a testament to the evolving landscape of chefs in the healthcare and senior dining industry.
Ryan is a proud advocate for all things culinary in healthcare. He has been featured in numerous industry trade magazines such as Modern Healthcare, Food Management Magazine, Foodservice Director, Today’s Dietician, Foodservice Equipment & Supplies, as well as a guest on NPR Radio and numerous television outlets.
After his formal training at The Culinary Institute of America, he worked for the Four Seasons Hotel in New York City, and continued sharpening his skills as a restaurant chef in Limerick Ireland, Sarasota, Florida and New York’s Hudson Valley Region. He has been managing healthcare foodservice for the past 18 years in both New York and North Carolina, and is completely committed to reinventing modern healthcare cuisine, thus removing the label of “Hospital Food.”
He is a Certified Executive Chef through The American Culinary Federation.
Panelist
Sharon Eliatamby
Senior Project Manager
World Bank Group
Sharon Eliatamby is a seasoned professional with over 25 years of well-developed knowledge and experience in the hospitality industry. Raised in Malaysia, Sharon comes from a multinational background and is fluent in English, Bahasa Malaysia, Cantonese, Hokkien and German.
Sharon is a graduate of Johnson and Wales University and is currently working at the World Bank Group (WBG) as the Senior Program Manager overseeing the Food and Catering, Conference Services, Office Hoteling and Event Set-up Services as well as the conference center at the World Bank office in Paris.
Before joining WBG, Sharon was the Director of Food and Beverage at the Ronald Reagan International Trade Center. Sharon has worked with exclusive hotels, convention properties, catering organizations, high-profile events and clients. Sharon has an impressive and successful track record working as a leader and helping increase service standards, quality, and profitability. She has impeccable interpersonal skills and professionalism when handling international protocols.
Sharon has received numerous awards for exceptional service and performance. She is the recipient of the “President’s Award” and Directors Award for Leadership from SHFM and the Spark Plug Award from International Food Manufacturers Association (IFMA) for her dedication and devotion to the industry.
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