Bringing Sustainability to the Main Stage at LA Chef Con

When I co-created the first-ever Sustainability Summit at LA Chef Con, my goal wasn’t just to talk about sustainability—it was to put it in the spotlight where it belongs. Alongside Brad Metzger and Corey Peet, we built a full-day program that tackled the issues chefs face beyond the plate, focusing on the triple bottom line: People, Planet, and Profit.

The summit featured 21 guest speakers, from chefs and scientists to journalists and social justice leaders. Our conversations ranged from sustainable sourcing and ocean health, to labor equity, mental health, and the evolving role of chefs as advocates in the food system.

We explored hard questions about the future of hospitality:

• How do we feed people well without feeding climate collapse?

• What does it mean to support the people behind the food?

• How can restaurants survive—financially and ethically—in a system that often rewards the opposite?

Every session was designed to spark action, not just inspiration. Whether it was a deep dive into aquaculture, a panel on equitable kitchens, or a conversation about burnout and chef mental health, the summit created space for real talk—and real solutions.

It also didn’t hurt that the room was filled with some of the best chefs in Los Angeles—many of whom are close friends and people I admire deeply. I was honored to share space with Nyesha Arrington, Mary Sue Milliken, Susan Feniger, Brian Borneman, Ray Garcia, Jeremy Fox, Keith Corbin, Michael Reed, Timothy Hollingsworth, and Suzanne Goin—a crew that brings both heart and heat to this industry.

The energy in the room was electric. People didn’t just attend—they engaged. And that’s the kind of momentum we need if we’re serious about changing this industry from the inside out.

Big thanks to LA Chef Con for making space for this conversation—and to every speaker, chef, and attendee who showed up ready to listen, share, and grow.