Team 2018 - Rome

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Chris Abayasinghe

University of Notre Dame

Livia Augustin is a nutrition researcher in Naples and Toronto (Canada). She is currently conducting a multicenter study on lifestyle modifications.

Dr. Livia Augustin

Nutrition researcher

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Fabio Bacchi

HO.RE.CA, Bartales

Prof. Antonino De Lorenzo is Director of the Specialization School in Food Science at the University of Rome "Tor Vergata".

Prof. Antonino De Lorenzo

University of Rome Tor Vergata

Immaculata De Vivo | Associate Professor of Medicine at Harvard Medical School

Immaculata De Vivo

Harvard Medical School

Dan Henroid is the director of the Department of Nutrition and Food Services at the University of California, San Francisco (UCSF).

Dan Henroid

University of California

Robert Holden serves as the Associate Vice President for Auxiliary Services. In that role, he leads the Auxiliary Services Division.

Robert Holden

Auxiliary Services

Phil Kafarakis is president of the Specialty Food Association (SFA), a not-for-profit organization whose members are specialty food artisans, importers, buyers, and entrepreneurs. Overall specialty food sales in the U.S. totaled over $140 billion in 2017.

Phil Kafarakis

Specialty Food Association

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Jim Krzywicki

WebPort Global

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Prof. Prokopios Magiatis,
Ph.D., M.Sc.

University of Athens

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Anne E. McBride, PhD

Torribera Mediterranean Center

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Dr. Eleni Melliou

Laboratory Teaching Personnel

Mary Angela Miller MS RDN LD FADA | Ohio State University Wexner Medical Center

Mary Angela Miller
MS RDN LD FADA

Ohio State University
Wexner Medical Center

Originally from Brooklyn, New York, Angelo Mojica has earned a Bachelor’s degree in dietetics, a Master’s degree in public Health, a Culinary Arts degree and has recently completed a Doctor of Public health degree in health leadership and holds the distinction of being the only Certified Executive Chef and Registered Dietitian to practice at the Doctoral level. He has worked for nearly twenty 27 years in foodservice management in a variety of acute and long term care settings. Angelo is fortunate to have worked at such prestigious institutions as UNC Health Care, Cleveland Clinic and Johns Hopkins Medicine. He has taught at several universities including his most recent position at the UNC Gillings School of Global Health.

Angelo Mojica

Senior Director

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Giovanni Scapagnini

University of Molise

Rafi Taherian | Yale Dining

Rafi Taherian

Yale Hospitality

Ken Toong | Executive Director of University of Massachusetts, U-Mass Dining

Ken Toong

U-Mass Dining

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Antonia Trichopoulou,
MD, PhD

Hellenic Health Foundation

Chef

Heinz Beck specializes in Naturopathy, having obtained an advanced degree with a thesis entitled Natural Bio Energies (2018 Popular University of Arezzo).

Heinz Beck

Chef

Cristina Bowerman's first book captures and describes the exciting life of a brave chef. The dream of a future where women can make active contributions.

Cristina Bowerman

Chef

Roy Salomon Caceres managed to impose his talent for cooking in more influential ways, resulting in jobs in the kitchens of Cortina and Forte dei Marmi.

Roy Salomon Caceres

Chef

Inspired by his experience in a small pastry shop in the center of Giaveno, Italy, Guido Castagna, understood the need to become a "chocolate pastry chef".

Guido Castagna

Chef

Salvatore De Riso represents the inspiration, passion and the art of pastry of his territory, whose symbol is widely represented in his creations.

Salvatore De Riso

Chef

Salvatore Lo Porto is a craftsman of “white art” from an early age, where enlightening professional meetings with "institutions in their field".

Salvatore Lo Porto

Chef

Gianfranco Pascucci matured his art by gaining experience while working in his grandfather’s restaurant, overlooking the fishing boats of Rome’s coastline.

Gianfranco Pascucci

Chef

Giorgio Pomi is an author of scripts for television between 2000 and 2016 and producer of many of the most famous television formats in the world.

Giorgio Pomi

Chef

Gino Sorbillo was born into one of the oldest and most revered families of pizza makers in Naples. His grandparents founded the first pizzeria in 1935.

Gino Sorbillo

Chef

Stefano Vola is spontaneous and talented: these are the characteristics of a pizza creator whom we will hear from again and again in the future.

Stefano Vola

Chef