Bites and Sites | Challenge the Food Connoisseurs

Creating the perfect menu is a challenge regardless of the size of your event. Join us on the Accelerate Stage for tips and insights on how to work with your chef to create an innovative food experience that has various options to accommodate all your attendees and how to combat #FORO (fear of running out) at your next event.

Part one of this session is at 1:15pm, but don't let that stop you from joining in for part two!

Clock Hours: .5
Domain: Domain A: Strategic Planning
Session Type: Innovate + Elevate Hub

Studio: Accelerate Stage
Areas of Interest: Event Experience Design, Event Strategy + Design,

Brought to you by Louisville Tourism

Individual Session Link

Heather Seasholtz

Heather Seasholtz is the Director of the Meetings and Events Division at Talley Management Group. Since 2000, Heather has been in the meeting and event management industry on both the supplier partner and client sides of our industry. While at TMG, Heather co-managed the 50,000+ attendee, 2015 International Convention of Alcoholics Anonymous. She also provided oversight to the meeting management team handling the 21,000+ attendee World Meeting of Families and Papal Visit. She is a member of various PCMA committees and is active at Penn State through mentorship and alumni initiatives.

John Lechleidner

John Lechleidner is Chef at WP24 and a veteran of the Wolfgang Puck group who has cooked at Postrio at the Venetian, Spago at the Forum Shops at Caesars, Wolfgang Puck American Grille at the Borgata and Wolfgang Puck Bar & Grill at L.A. LIVE.

After earning his degree from the Academy of Culinary Arts in New Jersey, Lechleidner began his career as a sous chef at Postrio and did stints at Spago and Wolfgang Puck American Grille in Atlantic City. Lechleidner relocated to Los Angeles to become the opening chef at Wolfgang Puck Bar & Grill.

David Danielson

Chef David Danielson is Executive Chef at Churchill Downs Racetrack and applies classic French training with fresh and local flavor.

As executive chef of the historic Churchill Downs Racetrack (home to the Kentucky Derby),
Danielson celebrates authentic southern flavors with the richness of fresh and local ingredients. He brings over 20 years of hands-on experience in the hospitality industry with classic training to multiple restaurant formats offered at the track. In 2011, Danielson joined the Levy Restaurants team at Churchill Downs as an executive sous chef and was named executive chef in 2013.

Prior to joining Churchill Downs, Danielson held executive chef positions at Rockefeller Center (New York), United Nations Plaza Hotel, and The Palmer House Hilton in Chicago. Danielson’ s expertise extends into the world of catering and special events, through managing and organizing world-class events throughout the world. He has recently overseen Kentucky Derbies 2011–2016, the 2011 Super Bowl, US Open Tennis Championship, 2016 Rio Olympics, 2014 Sochi Winter Olympics, 2010 Vancouver Winter Olympics, 2008 Beijing Olympics, Chicago Gourmet, Lollapalooza, Red Bull Air Races, and the Lexus tour.

Danielson trained at Dumas Pere school of French cooking and later continued at the renowned hotel school Ecole Hotelier Tain l’ Hermitage in France. He further developed his craft working alongside some of the industry’s greatest legends in North America, Europe, the Caribbean, Asia, and South America.

Eric Klein

Chef Eric Klein is Vice President of Culinary and Partner at Wolfgang Puck Catering. Eric’s culinary artistry, passionate hands-on leadership, and outgoing nature will help him transition seamlessly into our team. Eric’s philosophy, “I try hard each day to make a difference, to make everyone feel special and know that I care. For the most part, I grew up in Wolfgang’s kitchen, so taking care of his brand and his reputation is paramount for me.”

Born and raised in Alsace, Klein began his career in France where he received his diploma in 1991 from Lycee Professional and joined the French military in 1992, working as an officer’s chef. In 1995, Klein came to the United States to assist German chef and restaurateur Hans Rockenwagner open his restaurant in Santa Monica,
California.

Thanks to an auspicious meeting at the farmer’s market, Klein joined the Wolfgang Puck team and held positions throughout the organization including Asian concepts Obachine and Chinois on Main, and the flagship Spago. Eric created rustic yet simple dishes incorporating influences from his native town, earning three stars from The Los Angeles Times and received multiple accolades including being named one of the Top 10 Best Chefs in America by Food & Wine magazine.

In January 2005, Klein moved to Las Vegas to launch his first steakhouse, SW Steakhouse at Wynn Las Vegas. In April 2006, he brought his talents to the AAA Five Diamond Bellagio resort, as executive chef of FIX, the wildly popular restaurant from The Light Group. After embarking on a variety of roles and challenges within the fine
dining industry, Klein rejoined the preeminent Wolfgang Puck Fine Dining Group to take the helm of Spago, Wolfgang’s first restaurant in Las Vegas.

Eric and his wife Tori will be relocating to Los Angeles this fall.

Susan Feniger

Susan Feniger is the co-chef and co-owner of the Border Grill empire in collaboration with longtime business partner Mary Sue Milliken, with three locations in the Los Angeles area, two in Las Vegas, and one very busy Border Grill Food truck. She is a prolific cookbook writer with six titles in publication. Her latest book, Susan Feniger’s Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes, debuted in 2012.

Susan grew up in Ottawa Hills, OH. “I was totally inspired by my mom,” says Susan. “She’s a fantastic cook and makes wonderful brisket, noodle pudding, and homemade fudge.” While studying business and economics at Pitzer College, Susan worked at the school cafeteria. Her supervisor, a former Army cook, recognized Susan’s affinity for the kitchen and suggested culinary school. She convinced her economics professor to let her complete her degree by doing an independent study at The Culinary Institute of America and never looked back.

After graduation, Susan landed a job at Chicago’s famed Le Perroquet, where she met her future business partner, Mary Sue, followed by stints at Wolfgang Puck’s Ma Maison in Los Angeles, and Restaurant L’Oasis in Mandelieu-la-Napoule, France. Susan and Mary Sue convened in Paris and spent a month cooking, eating, and exploring the city. “One night we made dinner and we were probably on our second bottle of wine when we sort of decided we would open a restaurant together,” recalls Susan. The duo opened the 11-seat City Café in Los Angeles. Their success led to the larger CITY restaurant, where the menu was influenced by Susan’s trip to India. “The flavor profile in India really woke up something inside of me,” she says. “I felt my taste buds shift and it changed the direction of my career.”

Julia Child was an early fan of City Cafe and invited Susan and Mary Sue to appear on her PBS series Cooking with Master Chefs. The two proved to be telegenic and personable—qualities the Food Network was looking for—and so began their 396 episode run of Too Hot Tamales and Tamales World Tour.