Global Local Movement

“Think global, eat local” may seem contradictory at first, but in this session, panelists will lead us to explore a balance between the two choices. Chefs, food researchers and startup CEOs from America, Norway, Italy and all over the world will be here to represent their local culinary culture. They will also talk about how they entered the global market while keeping their food’s authentic taste and original identity. Join us with a global audience’s state of mind!

Gabriela Ruiz Lugo

Chef and Owner, Gourmet MX and Chata Pandal

Passionate about cooking and chocolate, Gabriela is originally from Comalcalco, Tabasco, Mexico’s birthplace of cocoa. She is the Chef and Owner of Gourmet MX and Chata Pandal restaurants. She has been nominated the Chef Revelation and her restaurant voted Mexico’s Best New Restaurant by the Food and Travel Magazine.

She represented Mexico at the 8th International Chocolate Festival in Miami, where she presented the demo-conference "Cocoa in Mexico’s Kitchens", and at the World’s Nations Festival at Castle Diedersdorf in Germany. In San Pellegrino Young Chef contest in Brazil, she was one of 10 representatives from Latin America and the Caribbean and won the Young Masters award by Millesimé Mexico in 2015.

Danny Kou

Executive Chef, La Mar

Danny Kou is the executive chef at La Mar, an upscale Peruvian restaurant in San Francisco. Kou moved from Lima to the United States when he was 21. It was 2001, and back then, Peruvian cuisine was still unfamiliar in North America. But in the last few years, there's been an explosion of Peruvian restaurants in major cities all over the U.S. Kou is passionate about sharing his heritage and culinary traditions of Peruvian food to others.


Parke Ulrich

Partner and Executive Chef, EPIC Steak and Waterbar

Parke Ulrich attributes his life-long interest in cooking and food to his German heritage, large family and mealtimes that were always social gatherings, inspirations that have brought him to the position of executive chef at both EPIC Steak and Waterbar in San Francisco. The Philadelphia native’s passion for excellence and dedicated advocacy of sustainably-sourced meat and seafood along with fresh, local, organically-grown produce are the guiding forces of EPIC Steak’s and Waterbar’s menus.

Ulrich’s goal is to serve simple, delicious food that is unified and clear in its taste and presentation, and to create an atmosphere in which food is celebrated as a daily ritual. Ulrich sees his role as chef encompassing the ongoing education of both staff and customers in the vital importance of sustainability, presenting a daily-changing menu of fresh, healthful and environmentally friendly selections.