Gastronomy and Beyond (G+B) aims to unite individuals who contribute to innovation in the realms of culture, products, territories, sustainability, and community.

Our mission is to expand horizons, foster creativity, and explore a myriad of concepts. 

SESSION 5 - Fall 2025

Tracy Chang - PAGU Restaurant | October 28

Chef Tracy Chang is the visionary chef-owner of Pagu, a Japanese-Spanish tapas restaurant located between Kendall and Central Squares in Cambridge, MA. Her culinary journey draws on a diverse set of influences — from her early days working in her grandmother’s Japanese restaurant to advanced training in France and an apprenticeship with Chef Martín Berasategui at his three-Michelin-star restaurant in Spain.

Jocelyn Brown Hall | November 18

Jocelyn Brown Hall is the Director of the Food and Agriculture Organization (FAO) Liaison Office for North America, based in Washington, D.C. She assumed this role in June 2021, leading FAO's engagement with Canada and the United States to advance sustainable, inclusive, and resilient agri-food systems. 

Begoña Perez Villarreal | December 9

Begoña Pérez Villarreal is the Director of the EIT Food Innovation Hub for Southern Europe, covering regions including Spain, Portugal, Italy, Greece, Türkiye and Israel.  With a BSc in Pharmacy from the Universidad de Navarra and advanced studies in business management for food companies, she brings more than 25 years of experience in R&D and technology transfer in the agri-food sector—particularly in product development, traceability, authenticity and sustainability of food systems.