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Featuring tourism thought leaders, industry innovators, and experts from across the food tourism value chain.
From entrepreneurial trailblazers to visionary thinkers, this carefully curated roster promises insights that will elevate your understanding of how and why to build your destination’s tastes of place. Your ticket to a transformative experience in culinary tourism awaits!
More speaker announcements to come.
Rodrigo Pacheco is an Ecuadorian chef, who fulfills the diplomatic role as Goodwill Ambassador in Ecuador, at UN FAO. He developed the Largest Biodiverse Edible Forest in the world as an environmental conservation mechanism catalyzed by gastronomy through the Bocavaldivia Foundation. He is currently Executive Chef of the Bocavaldivia Restaurant, located in Puerto Cayo, Manabí, and of the Foresta restaurant located in Quito, the capital of Ecuador.
Connect with Rodrigo on LinkedIn.
Nikos, born in Rural Northern Ontario and raised on a family farm, developed a unique connection to Northern foods through farming, livestock, hunting, and fishing. A graduate of Confederation College’s Culinary Management program, Nikos further honed his skills with an apprenticeship in Southern Ontario. After working at renowned establishments like Aberfoyle Mill and Langdon Hall, he reshaped institutional food services towards a “cook from scratch” approach, emphasizing local ingredients. In 2013, he founded Pinetree Catering, followed by Nomad in 2018—a Bake Shop and Gourmet Sandwich Bar. Nikos, now president of both, oversees one of Canada’s first locally-owned International Airport Food Service operations. His vision is to create a distinct “Taste of Place” for Thunder Bay and Northwestern Ontario, positioning the brands as industry leaders. Connect with Nikos on LinkedIn.
Eric Pateman, a global culinary tourism and aviation consultant, uniquely blends a chef background with an MBA in Finance, boasting international experience in 100+ countries. Founder of ESP Culinary Consulting, Edible Canada Bistro, and Sea to Sky Seasonings, he’s worked on diverse projects worldwide. A passionate Canadian cuisine advocate, he supports artisan food businesses, serving as a judge for enRoute Canada’s best new restaurants. In 2022, Eric became the Director of Culinary Experience at the Vancouver Airport Authority, later assuming the role of Chief Experience Officer & VP, Passenger Experience, overseeing YVR’s end-to-end passenger experience, including retail, F&B, and commercial services.
Connect with Eric via Linkedin.
Pay Chen is a seasoned TV host, writer, and producer, known for her love of food, fitness, and travel, with a particular fondness for pastries and dairy. She often appears as a guest expert or host on shows like Breakfast Television Toronto, CTV Morning Live, and Cityline. Beyond hosting, Pay has ventured into acting, featuring in series like “Degrassi- Next Class” and “Mary Kills People.” She’s also contributed to various publications, covering food, travel, and lifestyle topics. With roots in Taiwan and Nova Scotia, Pay brings a unique blend of culinary and cultural expertise to her diverse career.
Connect with Pay here!
Barb, Co-founder, co-owner, and CEO of Black Fox Farm and Distillery, tends to grains, fruits, and flowers with her husband John, crafting award-winning gin and whisky. Their spirits reach global markets, from Saskatchewan to China and the distillery invites visitors for tastings, tours, and flower-picking in the acres of blooms. Barb, a University of Saskatchewan College of Agriculture graduate, previously managed Lumec Farms and co-owned North Sask Agro. A Nuffield Scholar, recognized as the Outstanding Young Agrologist of Saskatchewan and Canada, Barb has been awarded an honorary life membership from the Saskatchewan Ag Grads Association and the Queens Platinum Jubilee medal. Barb’s extensive board service spans organizations like Nuffield Canada, Ag West Bio, and Civil Aviation Search and Rescue. Connect with Barb on LinkedIn.
Kate Dingwall is a writer, editor and sommelier who has spent the last ten years weaving together tales of terroir, place, people, and culture. In the United States, her work frequently appears in Forbes, Vogue, Wine Enthusiast, Food & Wine, MAXIM, SevenFifty Daily, Elle Canada, and Serious Eats. She’s a writing and media awards judge at Tales of the Cocktail and a Food & Wine Global Tastemaker. In Canada, she handles nice drinks for Toronto Life, travel at The Toronto Star, and restaurant and beverage coverage at Canada’s 100 Best Restaurants. She has travelled to 37 countries and currently lives in Toronto.
Connect with Kate here!
As a member of the Innu First Nation of Pessamit, Pierre Kanapé has now lived in Quebec for twenty years. Having spent part of his youth in the community of Essipit, Pierre was quickly introduced to traditional activities such as hunting and fishing and still practices these activities on the Nitassinan. In the past 15 years, he has travelled and discovered most of the Indigenous communities in the province of Quebec, which quickly gave him the desire to introduce visitors from here and elsewhere to the riches of these people and territories. He has always taken an interested look at the tourist experiences offered by his peers and believes in this way of discovering our cultures. Participating in the development of Indigenous tourism is therefore a project that has greatly motivated him since he arrived at ITQ. In addition, he’s the internal resource responsible for the sustainable development component for the Shipeku initiative, which aims to support Indigenous tourism leaders in their transition to more eco-responsible practices. Connect with Pierre!
Ayves Lalumière was appointed in August 2013 as President and Chief Executive Officer of Tourisme Montréal. Active in the tourism industry since 1986, Mr. Lalumière holds a Bachelor’s degree in Business Administration with a concentration in Tourism from the Université du Québec à Montréal (UQÀM). Mr. Lalumière previously served for more than 20 years in management positions within American Express, particularly in the areas of business travel, air agreement negotiations and affairs with the Government of Canada. He joined Transat Distribution Canada (TDC) in 2006 as Vice President, Operations and Business Development, and was appointed Vice President, Distribution Network, in 2008. In November 2009, he was named Vice President and General Manager of Transat Distribution Canada and in 2011, assumed the role of President of Canada’s leading retail tour operator. In 2016, he was appointed Grand Ambassador of the School of Management at the Université du Québec à Montréal. Throughout his career, he has served on multiple boards of directors, such as C2 MTL and the Alliance de l’industrie touristique du Québec, and is a member of the World Tourism Cities Federation.
After completing his studies and specializations at the École hôtelière de la Capitale, chef and pastry chef Maxime Lizotte continued his career in the best gastronomic and bistronomic kitchens in Quebec City. His Indigenous roots from the Wolastoqiyik Wahsipekuk First Nation are a source of inspiration and have defined his cuisine. Very early in his career, he immersed himself in the discovery and gathering of wild plants from Quebec, as well as in the research of fermentation techniques from different cultures. His personal identity as well as his various professional experiences have shaped his culinary style, which he describes as local and eco-responsible. This indigenous-influenced cuisine has led him to represent Quebec gastronomy as far as the other side of the Atlantic, in Belgium and France, as well as at various events in Quebec. In August 2022, he left his first restaurant to work on important projects with his community.
Connect with Maxime!
Genevieve is an experienced aviation professional with a diverse background in the industry. She began her career at Air Transat, then spent a decade at Emirates, where she played a crucial role in enhancing passenger experiences and ensuring operational excellence. Since joining Air Canada in January 2019, she has occupied various roles in the inflight department and now works with the product team. In her current position, she manages the Maple Leaf Lounges across Canada and internationally, as well as overseeing the Signature Suites’ food and beverage portfolio. This role seems tailor-made for her, allowing her to merge her passions for gastronomy, curating beverage selections and wine lists, customer service, and aviation.
Beyond her expertise in aviation, Genevieve is a committed lifelong learner with education in diverse fields. She studied at WSET in London to become a sommelier and earned a degree in communication and journalism from the University of Montreal.
Outside of her professional life, Genevieve has a deep passion for natural horsemanship and mountaineering. Driven by her love for aviation and an insatiable thirst for knowledge, she continuously seeks new opportunities for growth and impact, focusing on enhancing customer experiences and improving the journey for passengers.
Connect with Genevieve on LinkedIn.
Émilie Gaudreault is a diversified entrepreneur and owner of the ÉCONOMUSÉE Délices du Lac-Saint-Jean located in Nord-du-Québec. At 35, she plays an important role in inter-entrepreneurial collaboration and inspires many companies in the agritourism sector, known for her innovative approaches and positive leadership. Émilie has been growing wild blueberries since the age of 14 and her contribution to the culinary identity of this fruit in Lac-Saint-Jean is considerable and palpable. Her passion has kept her highly involved in her business community and she currently serves as president of the Société du réseau ÉCONOMUSÉE board of directors, as a director at the Alliance de l’industrie touristique du Québec (AITQ) and as a director with the Centre québécois de développement durable. Connect with Émilie on LinkedIn.
Lisa Olie is the General Manager of Liquid Assets NS, a unique retail concept at Halifax Stanfield International Airport. Since opening in 2016, Lisa has led Liquid Assets to have the highest sales of locally produced beverage alcohol at any single store in Nova Scotia. Lisa has built individual relationships with over 65 local producers to source the best Nova Scotia has to offer. With an education and background in horticulture and tourism and over 30 years of retail management experience, Lisa has become a leader in the Nova Scotia beverage alcohol scene and its’ tourism outflow. Lisa’s experience as an instructor for Farmers’ Markets of Nova Scotia and previous management positions in local farm markets, premium handcraft retail, and horticulture operations have qualified her to uniquely understand the grain-to-glass and farm-to-bottle experiences tourists seek in her home province. Liquid Assets NS welcomes 50,000 customers a year to its space after security in Halifax Stanfield. Lisa has developed the store as a key tourism component at the airport, for people arriving who want suggestions for a great visit to the province, and those leaving who want to take a slice of their Nova Scotia visit home with them. Connect with Lisa on LinkedIn.
Emily Haynes, born and raised in Nova Scotia’s Annapolis Valley with a family history of farming dating back to the late 1800s, first found her love for food on her grandparent’s farm in Waterville. As the Executive Director of Taste of Nova Scotia, she manages over 200 members from diverse sectors like restaurants, farmers, and artisans. Her role involves advancing industry awareness, member development, marketing, events, export, culinary tourism, and promoting local products. Active in various boards and committees, Emily contributes to culinary tourism, export development, and economic growth. She is a part of the Culinary Tourism Alliance Board of Directors, the Discover Halifax Board of Directors, and export teams for both the Atlantic Canada Seafood Sector and the Food and Beverage Sector. Beyond her professional pursuits, Emily enjoys spending time with her husband and two daughters, engaging in activities such as camping, paddling, gardening, cooking, and travelling. They explore and enjoy the rich culinary offerings of Nova Scotia, Canada, and the wider world. Discover more at www.tasteofnovascotia.com and follow @TasteofNS.
Jean-Martin (JM) Fortier is an organic farmer, author, educator and internationally recognized advocate for regenerative, human-scale and profitable agriculture. His life’s work has been to share his vision and expertise to promote the growth of small ecological farms and a global transition toward food systems rooted in nature and the community. Connect with Jean-Martin on LinkedIn.
Erin Crane is the CEO of Tourism Lethbridge, a beautiful city located in southern Alberta. She recently became a Canadian Citizen and loves sharing her passion for tourism and Canada with others. For the last 30 years, she’s worked in many aspects of tourism, from coordinating world championship boxing events to working in a spaceship on the Canadian prairies. Erin loves talking about food and how important it is to understanding place and culture. Tourism Lethbridge was the first recipient for the Culinary Tourism Award at the Tourism Industry Association of Canada’s Tourism Awards and Erin looks forward to sharing their journey and future goals. Connect with Erin on LinkedIn.
#SouthernAlbertaFeedsTheWorld
Since 2013, Carl-Éric Guertin has been the Executive Director of the ÉCONOMUSÉE Network Society (ENS) overseeing the Canadian and International development of the organization. Established in 1992, the ENS, a not-for-profit organisation, is the founder, owner and promoter of the ÉCONOMUSÉE® concept. Now grown into an international organization with its head office in Québec City, Canada, the network of partners shares the same goals – the continuation, protection and promotion of traditional trades and know-how in the craft and agri-food sectors.
Carl-Éric Guertin has twenty-five years of experience in management positions within business associations. A recognized developer and visionary, a change agent, a leader with a collaborative approach, passionate about strategic planning and implementation, motivated by economic, regional and sustainable development, he has great ease in public speaking, persuasive communication and creating mobilizing partnerships. Connect with Carl-Éric via LinkedIn.
Arlene Stein is the founder and Executive Director of the Terroir Symposium, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. Since 2006, Terroir has convened international and Canadian industry leaders annually at a two-day symposium in Toronto—and since 2014 at off-shoot events across Europe and North America—for education, networking and inspiration. From her current home base in Berlin, Arlene travels globally to research responsible food systems and gastronomic innovations. Connect with Arlene via LinkedIn.
Patrick Dupuis is a businessman and the owner of Old School Cheesery, a family-run business located in Vermilion, Alberta. Having amassed 25 years of experience in the explosives and ammunition field, Patrick is currently a retired military personnel. During his military service, he completed a Bachelor’s degree in commerce and later a Master’s in business administration. After retirement, he participated in a vocational change program that led him to discover the cheese industry. That is when his journey in the world of artisanal cheese production began.
Proud of his Quebec heritage, especially regarding the production of artisanal cheese, Patrick passionately tries to introduce it to consumers in Western Canada. Old School Cheesery offers a variety of cheeses including the famous cheese curds – a typically Quebecois food item. Among the list of products to taste, there are also cheddar and a selection of aged cheeses. Patrick is currently promoting other artisanal gourmet products, made by local craftsmen, by selling them in the cheesery.
Patrick and his daughter Valérie (now a cheesemaker) have opened their doors to visitors and gourmet tourists with the help of the ÉCONOMUSÉE Network Society, the Alberta Economic Development Council, Travel Alberta, and the federal government. Patrick and Valérie are pleased to share their experiential knowledge with visitors eager to learn more about the artisanal cheese-making process.
Nadia Dufour is a culinary tourism customer experience consultant for Terroir et Saveurs du Québec since 2016. Graduated in Sommellerie from the Ecole hôtelière des Laurentides and from the Wine & Spirit Education Trust of ITHQ, she is also currently undertaking a Bachelor’s degree in professional education from UQAM. She has been striving to support business development and has collaborated on numerous projects with Terroir et Saveurs du Québec. This work has led her to support nearly 350 producers, artisans, chefs and managers of the tourism and services industry from all regions of Quebec in adopting good business practices. Her numerous gourmet culinary tours have allowed her to perfect her learning. She enjoys enthusiastically sharing her knowledge with like-minded foodies and wine lovers. Connect with Nadia via Linkedin
