Contact us
About Food & Success Speaker Bureau
This is an opportunity to get world-class speakers for your events. World best experts in the field of gastronomy, restaurant management and kitchen management will share their experiences with your audience.
We provide the best speakers for your events
— We can participate in the concept creation of your event to maximize your success
— We select speakers according to your needs
— We take care of the contracts and negotiations
— We help speakers to prepare their presentations according to the event's topics and values
— We can facilitate the stage and topics
— We assist speakers during the event for their best performance
— We select speakers according to your needs
— We take care of the contracts and negotiations
— We help speakers to prepare their presentations according to the event's topics and values
— We can facilitate the stage and topics
— We assist speakers during the event for their best performance
F&S
Latest Speakers Projects:
MARK LEAVITT
Investment Director, Union Square Hospitality Group.
- USHG is also involved in the hotel and technology investment strategy.
- Partner and member of the Enlightened Hospitality Investments Investment Committee, a growing USHG-affiliated equity fund with capital commitments worth more than $ 200 million. US dollars.
STUART GILLIES
Ex-CEO of the Gordon Ramsay Group, the right hand of Michelin-starred chef and restaurateur Gordon Ramsay for 15 years.
Under his management, the Restaurant Group reduced its losses from minus $ 8.2 million (2013) to plus $ 900,000 (2015) and increased sales by 12.6% to $ 64.5 million.
Speaker of F&S Leadership Courses for Restaurateurs in London.
Under his management, the Restaurant Group reduced its losses from minus $ 8.2 million (2013) to plus $ 900,000 (2015) and increased sales by 12.6% to $ 64.5 million.
Speaker of F&S Leadership Courses for Restaurateurs in London.
JOE WARWICK
The creator of the Oscar for Chefs is The World's 50 Best Restaurants, a food journalist, restaurant critic, and author of the world-famous bestseller Where Chefs Eat is Joe Warwick.
Speaker at the F&S Leadership Courses for restaurateurs in London, speaker at the RestArt'20 forum.
Speaker at the F&S Leadership Courses for restaurateurs in London, speaker at the RestArt'20 forum.
DOUG SATZMAN
A great communicator and an authentic leader.
The experience of managing organizations with billions of budgets makes him a unique expert in the business world. From 2000 to 2014, Doug built his career at Starbucks from retail development manager to vice president of business development and retail licensing in 35 countries in the EMEA region. For 14 years at Starbucks, his team has achieved an increase in the number of cafes from 2,000 to 20,000 worldwide, opening 25-30 new establishments per year!
Since October 2017, Doug has been working as CEO at the Joe Coffee Company, a coffee shop chain that serves top-quality coffee in a relaxed and friendly atmosphere, plans to bring the Joy Coffee brand to the world level. Doug is an investment partner for Danny Meyer, a well-known restaurateur, businessman and CEO of Union Square Hospitality Group.
F&S Speaker at the Leadership Course for Restaurateurs in New York.
Forum speaker RestArt'18.
Speaker of Novikov Business School 2019.
The experience of managing organizations with billions of budgets makes him a unique expert in the business world. From 2000 to 2014, Doug built his career at Starbucks from retail development manager to vice president of business development and retail licensing in 35 countries in the EMEA region. For 14 years at Starbucks, his team has achieved an increase in the number of cafes from 2,000 to 20,000 worldwide, opening 25-30 new establishments per year!
Since October 2017, Doug has been working as CEO at the Joe Coffee Company, a coffee shop chain that serves top-quality coffee in a relaxed and friendly atmosphere, plans to bring the Joy Coffee brand to the world level. Doug is an investment partner for Danny Meyer, a well-known restaurateur, businessman and CEO of Union Square Hospitality Group.
F&S Speaker at the Leadership Course for Restaurateurs in New York.
Forum speaker RestArt'18.
Speaker of Novikov Business School 2019.
ALBERT ADRIA
The cult chef, one of the most influential chefs and famous restaurateurs in the world.
Now owns the elBarri restaurant group, which includes:
Forum speaker RestArt'18.
Now owns the elBarri restaurant group, which includes:
- the famous Tapas bar Tickets *, where dinner turns into a real show,
- Classical Spanish institution Bodega 1900,
- Peruvian restaurant Pakta *,
- the concept of modern street Mexican cuisine El Nino Viejo,
- Hoja Santa *, a Mexican gourmet establishment, inspired by a trip to Oaxaca - Green Antequera,
- the gourmet restaurant Enigma *, where a special code is encrypted in each dish,
- Restaurant Heart, emotional gastronomic theater in the style of Cirque du Solei
Forum speaker RestArt'18.
BEN ORPWOOD
Ben's career began with his training with the famous Chef Hans Schwietzer, and in 2005 he began working in the famous Zuma restaurant chain with the Chef, who later became a mentor and role model - Colin Klag.
Ben's career went uphill; in the following years, he began to launch new ZUMA restaurants in Istanbul, Dubai, and Hong Kong.
When Ben wanted to change, he left by invitation to Sydney, where for 5 years he worked and gained experience with the best chefs in various famous restaurants.
In 2015, Ben moved to London at the invitation of the famous glamorous
Asian-fish restaurant - Sexy Fish in London, where he showed amazing results and after which he was invited to work in the Gordon Ramsay Group.
Ben became the Executive Head Chef of The Maze by Gordon Ramsay and received a Michelin star.
Forum speaker RestArt'18.
Ben's career went uphill; in the following years, he began to launch new ZUMA restaurants in Istanbul, Dubai, and Hong Kong.
When Ben wanted to change, he left by invitation to Sydney, where for 5 years he worked and gained experience with the best chefs in various famous restaurants.
In 2015, Ben moved to London at the invitation of the famous glamorous
Asian-fish restaurant - Sexy Fish in London, where he showed amazing results and after which he was invited to work in the Gordon Ramsay Group.
Ben became the Executive Head Chef of The Maze by Gordon Ramsay and received a Michelin star.
Forum speaker RestArt'18.
SIMON TAYLER
Head of the business development department of the international restaurant holding company Condé Nast, whose portfolio includes Vogue Café and TATLER Club in Moscow, Vogue Lounge in Bangkok, Vogue Cafe and GQ Bar in Dubai.
Speaker at the F&S Leadership Courses for restaurateurs in London, speaker at the RestArt'18 forum.
Speaker at the F&S Leadership Courses for restaurateurs in London, speaker at the RestArt'18 forum.
LEE SHELDON
Founder of MMU / Managing multiple units, former director of training and development of retail and food and beverage personnel.
It specializes in team motivation, in training restaurant chain managers to work efficiently, productively and independently.
Speaker of the Leadership Course for Restaurateurs in London.
It specializes in team motivation, in training restaurant chain managers to work efficiently, productively and independently.
Speaker of the Leadership Course for Restaurateurs in London.
ALAN YAU
One of the strongest restaurateurs in the world and the legendary speaker who instilled in Great Britain a love of Asian cuisine.
Investor, businessman, founder of the legendary Wagamama, Hakkasan, Princi UK (sold Starbucks), Yamabahce, Yauatcha 1 * Michelin, Busaba Eathai.
He performed at Leadership F&S course for restaurateurs in London, speaker of the RestArt'18 forum.
Investor, businessman, founder of the legendary Wagamama, Hakkasan, Princi UK (sold Starbucks), Yamabahce, Yauatcha 1 * Michelin, Busaba Eathai.
He performed at Leadership F&S course for restaurateurs in London, speaker of the RestArt'18 forum.
Make a request
Just type your contacts
Main
Special Requests:
Food&Success is a global agency for education, research, consultancy and event management in HoReCa
All Rights Reserved, 2025
Contact us
