May Asian Heritage Month
Creating Your Own Recipe For Success
Collaborating with Campbell Soup and KPMG, this event will center on celebrating Asian American and Pacific Islander Heritage Month, a celebration of the culture, traditions, and history of Asian Americans and Pacific Islanders in the United States.
What better way to celebrate Asian American and Pacific Islander Heritage Month then through food?
Opening Remarks from Luca Mignini, Chief Operating Officer of Campbell Soup
Hear from Tien Ho, Global VP of Culinary and Hospitality at Whole Foods – On his success from his time as a chef at some of the best restaurants in the U.S to the corporate environment working with grocery juggernaut Whole Foods
Enjoy a live food demo by the chefs at Campbell Soup where they will prepare various Asian dishes for everyone to taste! Each dish prepared represents a different Asian culture and background.
Learn from an esteemed group of panelists that will include -
- Tien Ho, Global VP of Culinary and Hospitality at Whole Foods
- Yin Rani, VP of Integrated Marketing at Campbell Soup
- Jela Foote, Managing Director at KPMG
Network with professionals from KPMG, Campbell Soup, and Ascend
4.00pm.–4:30p.m.: Sign-in/registration and networking
4:30pm.–5:00p.m.: Keynote Speaker on professional development and experiences as Asian American
5:00pm.–6:00p.m.: Chef tasting demo on various Asian culinary foods
6:00pm.–6:30p.m.: Panel discussion on creating your own recipes for success
Whole Foods Market
Tien Ho is the global vice president of culinary and hospitality at Whole Foods Market and he leads the Prepared Foods and Bakery team, ensuring that it consistently delivers the highest quality and excellence through existing and new concepts that deliver great customer experiences.
Mr. Ho joined Whole Foods Market from Morgans Hotel Group, where he was responsible for all aspects of the culinary department across the group’s portfolio of 10 hotel brands, including Mondrian, Hudson, Morgans, Royalton, Delano, Shore Club, Clift, Sanderson, St Martins Lane and others in development around the world. While there, he led all kitchen design and concept development, orchestrated strategic partnerships with celebrity chefs, created and managed critical path and standard operating procedures for Morgans Hotel Group’s culinary team, and oversaw the recruitment of all culinary positions.
Prior to his tenure at Morgans Hotel Group, Mr. Ho held chef and partner positions at a number of prestigious, cutting-edge restaurant brands in New York, including Little Wisco, Momofuku Ssäm Bar and Má Pêche. Ho began his culinary career in Texas at top-tier hotel restaurant venues, including Four Seasons Hotel Houston and The Driskill Hotel in Austin, until he relocated to New York in 2002 to serve as a sous chef at the award-winning Café Boulud and Café Gray.