Chefs From Around the Globe To Convene at CIA for Three Days of Cultural and Culinary Exchange
Napa, CA, October 15, 2026 – Global cuisine experts from around the globe will convene for three days of culinary exploration at the 28th annual Worlds of Flavor International Conference and Festival at the Culinary Institute of America (CIA) at Copia. From November 4–6, leading chefs, food writers, researchers, and food and beverage professionals will explore how kitchens throughout Japan, Korea, Singapore, Thailand, and Vietnam have become laboratories of culinary expression—blending time-honored tradition with boundary-busting creativity—and how they’re influencing global food trends. The conference is designed to provide inspiration, insights, and practical applications for chefs and foodservice operators.
“In recent years, restaurant guests are diving deeper into the flavors and dishes of these five countries, and seeking to understand the stories behind them” said Jennifer Breckner, director of programs and special projects at CIA. “We’ve gathered a roster of renowned and rising-star chefs from coast to coast and around the globe, who will share the culture and cuisines of these countries to educate and inspire other chefs and foodservice operators.”
Featured sessions include:
- A Journey Begins: Heritage, Culture, and the Cuisines of Asia – Khir Johari, food ethnographer and author and Naoyuki Yanagihara, PhD, from the Yanagihara School of Traditional Japanese Cuisine in Tokyo will kick off the conference with an exploration of traditions, values, and cultural influences that shape the cuisines of East and Southeast Asia.
- Korean Comfort: From Seoul to the American Table – Esther Choi, chef and owner of Mŏkbar in New York City, and host of Cooking with Choi by Food Network on YouTube, and Monica Lee, author, chef, and founder of Beverly Soon Tofu in Los Angeles, will share how they shaped Korean food culture on opposite US coasts and how comfort foods have long served as a connection to family, culture, and community.
- Southeast Asian Flavors Across the Industry – Emily Lim ’14, chef and founder of Dabao Singapore and Alex Ong, director of culinary excellence at the University of Massachusetts Amherst, will use CIA at Copia’s outdoor live fire kitchen to demonstrate how the flavors and techniques of Singaporean street food can be adapted for new audiences.
Additional presenters include: Kyle Connaughton, chef, culinary educator, cookbook author, and co-founder of three Michelin-starredSingleThread Farm Restaurant Inn and SoNoMa by SingleThread (Kyoto, Japan); Viet Hong, chef-owner, CieL (Ho Chi Minh city, Vietnam); Yoshinori Horii, owner, Sohonke Sarashina Horii (Tokyo, Japan); Ji Hye Kim, chef and owner, Miss Kim and Little Kim (Ann Arbor, MI); Ian Kittichai, chef, restaurateur, author, and TV personality (Bangkok, Thailand); Arnold Myint, chef and owner, International Market (Nashville, TN); Don Nguyen, chef and co-owner, Khói (Houston, TX); Mai Pham, author, chef, and owner, Lemon Grass Restaurant, Star Ginger (Sacramento, CA); Duangporn “Bo” Songvisava and Dylan Jones, chefs and co-founders, Bo.lan (Bangkok, Thailand); Sam Tran, chef and owner, Gia (Hanoi, Vietnam); Hajime Yoneda, chef-owner, Hajime, (Osaka, Japan); and more.
Worlds of Flavor is open to chefs and foodservice operators from independent and chain restaurants; college, university and K-12 school foodservice; contract foodservice companies; foodservice professionals who work at hotels, resorts, casinos, or cruise lines; and more. For more information or to register, visit worldsofflavor.com.
Adjacent to the conference will be a pop-up dinner at The Grove Restaurant at CIA at Copia, featuring Chef Nini Nguyen, a Top Chef fan favorite and cookbook author. Nini will host an exclusive VIP meet and greet, multi-course dinner, and cookbook celebration on November 5. Tickets are available. Her menu, which will consist of featured dishes from her debut cookbook, Đặc Biệt: An Extra Special Vietnamese Cookbook, will also be featured at The Grove from November 5–8. Reserve a table.
Media Contact:
Hilary Lyons
Industry Marketing Manager
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About the Culinary Institute of America:
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master’s degrees with majors in Baking and Pastry Arts, Culinary Arts, Culinary Science, Culinary Therapeutics, Food Business, Food Studies and Sustainability, Hospitality Management, and Wine and Beverage Management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 55,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
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