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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.
ENCOUNTERS - BEYOND VIRTUAL
28 January
Peter Loge
Peter Loge is the Director of the School of Media and Public Affairs at The George Washington University, an Associate Professor in SMPA, a Senior Fellow at the Agirre Lehedakaria Center in Bilbao, the founding director of the Project on Ethics in Political Communication, and a strategic communication consultant. Loge is also an affiliated faculty member at the Institute for Public Diplomacy and Global Communication at The George Washington University and an Associate Fellow at Timothy Dwight College at Yale University.
25 February
Dr. Carlos Martin-Rios
Carlos Martin-Rios (PhD, Rutgers University) is Associate Professor at the EHL (EHL, Switzerland). Dr Martin-Rios holds Master’s degrees in Management, Strategic Human Resource Management, and Statistics and a Ph.D. in Management and Labor Relations from the Rutgers University (USA). Professor at Ecole hôtelière de Lausanne, Switzerland, previously Dr. Martín-Rios held appointments at Rutgers University, University Carlos III of Madrid (Spain), University of Maine (USA), and academic visiting position at the Universidad de Antioquia (Colombia).
18 March
Dr. Juan Carlos Arboleya
Dr. Arboleya is a professor and researcher at the Basque Culinary Center, part of Mondragon Unibertsitatea in Spain, where he leads the Food Industry Program within the Bachelor's Degree in Gastronomy and Culinary Arts. Additionally, he serves as the Program Director of the Master’s (MSc) in Gastronomic Sciences.
Beyond his research and teaching responsibilities, Dr. Arboleya is the Editor-in-Chief of the International Journal of Gastronomy and Food Science, published by Elsevier, where he oversees the dissemination of interdisciplinary research bridging gastronomy and food science.
15 April
Katherine Miller
Katherine Miller, recognized by Fortune and Food & Wine as one of the most innovative women in food and beverage, collaborates with foundations, nonprofits, and socially responsible companies to create and assess impactful social strategies. She previously served as vice president of impact at the James Beard Foundation and was the founding executive director of the Chef Action Network. As the first food policy fellow at American University’s Sine Institute for Policy and Politics and a Distinguished Terker Fellow at George Washington University, she has shaped key discussions on food advocacy.
An adjunct professor at the Culinary Institute of America, she teaches Leadership, Engagement, and Impact. Her book, At the Table: The Chef’s Guide to Advocacy, is hailed as essential reading by Food Tank and Civil Eats. She has served on the boards of RAINN and NARAL Pro-Choice America and is a member of Les Dames d'Escoffier. Currently, she sits on the board of directors for the New Venture Fund and ReHER.