Senior Vice President of Supply Chain Management, Brinker International
CEO, Union Square Hospitality Group; Founder, Shake Shack
Director of Food Culture, Sizzler USA, Inc.
Chef Tamra Scroggins is responsible for the successful development, testing and implementation of new menu items, products, food sourcing and nutritional development for Sizzler’s franchise system, which includes more than 134 restaurants in 10 U.S. states. Scroggins joined Sizzler USA in 2008 with more than 30 years of experience in the restaurant and hospitality industry. Prior to her role as director of food culture, Scroggins previously served as the brand’s research and development manager for five years. Before joining Sizzler USA, she owned and operated her own restaurant, Our Filling Station, in Canadian, TX for 10 years. An Oregon native and third generation chef, Chef Tamra Scroggins graduated from University of Wisconsin - Stout with a B.S. in Hotel and Restaurant Management, and now resides in Southern California. She is one of the top 200 Chefs of the International Corporate Chef’s Association (ICCA), a Barilla brand ambassador, advisory board member of Flavor Experience and a featured Menu Masters chef.
Chef and Food Network Star
Chef, culinary anthropologist, entrepreneur, culinary world record holder and Food Network star, Jet Tila has roots deeply embedded in the industry and ones that significantly establish him firmly in the art form he is most passionate about: storytelling through food. Named Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General, Tila has shared his stories through notable appearances and contributions to projects that include No Reservations, Parts Unknown, Chopped, Iron Chef America, Cutthroat Kitchen, Beat Bobby Flay, Guy’s Grocery Games, and the Today Show. Born from the first Thai food family of Los Angeles, California, a family which established the first Thai markets and restaurants in the U.S.—Tila brings innovation and artistry into the traditional Thai food fold to create a signature style that is at heart, his own. Affecting change and inspiring a healthier eating movement has always been a core tenet of Tila’s culinary philosophy. As Tila moves between chef, media and culinary icon, artist, and father, he is in constant search of, what he calls, authentic flavors.
President, Markon Cooperative, Inc.
Mr. York has over forty years’ experience in the produce and foodservice industries. He began his career in 1977 at H. Hall & Company, a grower/shipper of strawberries and mixed vegetables. Mr. York joined Markon in 1985 as Purchasing Director. Markon is a purchasing, marketing, and logistics cooperative serving North America’s leading independent foodservice distributors. Based in Salinas, California, Markon distributes produce to over seventy-five distribution centers in the U.S. and Canada. He was promoted to his current position of President in 1990. Mr. York has held numerous committee and task force positions, including Chairman of PMA’s Foodservice Division (1994-1996), and Chairman of the Produce Marketing Association (2002-2003), and Member, USDA Fruit and Vegetable Advisory Council. He is currently a member of the Canadian Produce Marketing Association Board of Directors. Mr. York was instrumental in bringing buyers and sellers together in 1996 to address the food safety crisis and has been a strong advocate for specific, measurable, and verifiable food safety programs. He was instrumental in the formation of the Center for Produce Safety in 2007, and was its Chairman from 2007-2012 and is current chair. He remains involved in several multi-stakeholder collaboratives working on food safety, food waste, sustainability, and environmental protections.