Michael Whiteman, president of the renowned Baum+Whiteman, is considered this country's leading food and restaurant consultant. With his partners, he has forged a "world view" of an ever-changing industry. He is respected for a keen sense of architecture, design, social dynamics and consumer taste trends.
His company's best known projects include master planning and operation of the magical Rainbow Room atop Rockefeller Center and all the restaurants in the New York World Trade Center. He also initiated the renewed Windows on the World project as served as design management and operations consultant there until 11 September 2001.
A much sought-after speaker, he has run seminars and conferences for hotels, trade associations, restaurant groups, schools, and food manufacturers in cities around the world.
He has been on the boards of directors of the Culinary Institute of America, the Project for Public Spaces,the American Institute of Wine & Food and the Greyston Foundation.
His successes have been featured in the New York Times, USA Today, Business Week, Newsweek, Chicago Tribune, Business Insider, Forbes, Restaurant-Hospitality, Restaurant Business, Food Arts, and numerous overseas publications.
Rozanne Gold is one of the most prominent women in the food world. An award-winning chef, author, journalist and restaurant consultant, she helped shape America’s culinary landscape as a pioneer in the food revolution that began in the 1970s.
A four-time winner of the James Beard Award and recipient of the Julia Child/IACP award, she began her remarkable career at the age of 23 as first chef to New York Mayor Ed Koch and later became the youngest female executive chef in the country for Lord & Taylor’s thirty-eight restaurants.
As Chef-Director of the renowned hospitality group, Baum + Whiteman, Ms. Gold helped create New York’s magical Rainbow Room atop Rockefeller Center (where she was co-owner and consulting chef for 15 years), Windows on the World, and three of New York’s three-star restaurants, including the Hudson River Club in 1987 where she helped launch today’s locavore movement.
Gold is the author of thirteen cookbooks, including the revolutionary 1-2-3 series that gave rise to the Minimalist column in the New York Times. Gold’s Radically Simple: Brilliant Flavors with Breathtaking Ease, was chosen as one of the most important cookbooks of 2010 by The New York Times, Good Morning America, and People magazine and was named one of the most important books of the past 25 years by Cooking Light magazine.
Known as the “food expert’s expert,” she has set the Gold Standard for a style of cooking that has inspired professional chefs and home cooks alike to “keep it simple.” A respected food-trends pundit, Ms. Gold invents concepts that give restaurants and food companies their competitive edge.