COVID-19 all but grounded the food industry. With restaurants shuttered and tourism at a stand-still, many chefs and restauranteur took the time to reflect, rethink, and even restart businesses, not just to survive, but thrive. Now, as the pandemic subsides, what do today's top chefs see as the future of cuisine? How are chefs and restauranteurs reigniting the passion for a new food culture in a transformed world? 

Opening Remarks

Melissa Stevens

Executive Vice President, Philanthropy, Milken Institute

Moderator

Veronica Phua

Foodie and Digital Content Creator

Speakers

Daniel Boulud

Chef and Restaurateur

Nobu Matsuhisa

Chef and Restaurateur

Wolfgang Puck

Chef and Restaurateur

Closing Remarks

Belinda Chng

Senior Director, Asia Center, Milken Institute