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Meet the speakers

At Worldchefs Congress & Expo, you’ll learn from cross-industry leaders about emerging trends set to shape the world of hospitality.

Get acquainted with the trailblazers sharing their ideas at Congress 2022 and sign up to our newsletter for all the latest updates.

Chef Christopher Koetke, CEC CCE HAAC, honed his craft the old fashion way, working in kitchens and learning on the job. Currently Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc., Chris also served as Executive Chef at Les Nomades in Chicago for five years and worked at the famed Le Francais restaurant in Wheeling, Illinois. Formerly the Executive Director of the Kendall College School of Culinary Arts in Chicago and Vice President of Culinary Arts for Laureate International Universities, he was responsible for strategic leadership of culinary arts programs at 48 campuses in 12 countries.

Koetke is a well-known expert on the culinary world, especially given his global travels experimenting with ingredients and flavors worldwide, with expertise in using amino acids as flavor elements. In 2010, he was given the inaugural Chefs Collaborative Pathfinder Award for his work in making sustainability mainstream both within foodservice operations and education, and serves as the Chair of the Feed the Planet Committee of Worldchefs. 

Koetke has a MBA from Dominican University and a BA in French literature from Valparaiso University. He has been honored with the Outstanding Alumni from the Brennan School of Business at Dominican University, Alumni Achievement Award from Valparaiso University, and the Worldchefs Educator Award. He hosted his own national TV cooking show on the LiveWell Network for almost 5 years, written for prominent newspapers and trade publications, and authored a go-to culinary textbook, The Culinary Professional.

Eric Pateman is one of the world’s leading consultants and strategists on culinary tourism. Dubbed “The tastemaker who’s defining countries’ entire culinary strategies” by Forbes, he unites a background as a chef with an MBA in Finance, and international experience in over 100 countries.

His consulting work has taken him from pole to pole and around the globe, with projects in the UK, the Yukon, Antarctica, Fiji, New Zealand and many more. Eric has founded companies including ESP Culinary Consulting; Edible Canada Bistro, and Sea to Sky Seasonings. He spends the bulk of his time working with both public and private sector clients to define cuisines, build brands and shape the future of food.

His consulting work has taken him from pole to pole and around the globe, with projects in the UK, the Yukon, Antarctica, Fiji, New Zealand and many more. Eric has founded companies including ESP Culinary Consulting; Edible Canada Bistro, and Sea to Sky Seasonings. He spends the bulk of his time working with both public and private sector clients to define cuisines, build brands and shape the future of food.


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