Stanford Food Institute Conference - Speakers

Stanford Food Institute Conference Meet the Speakers

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KEYNOTE SPEAKERS

Shirley J. Everett, EdD, MBA

Senior Associate Vice Provost
Residential & Dining Enterprises
Founder, Stanford Food Institute

Eric Montell

Assistant Vice Provost for R&DE Stanford Dining, Hospitality & Auxiliaries
Residential & Dining Enterprises
The Culinary Institute of America, '89

Tanya Holland

Celebrity Chef, 15th Season of Top Chef
Owner & Author, Brown Sugar Kitchen

STANFORD SPEAKERS

Maya Adam, MD

Director of Health Education Outreach,
Stanford Center for Health Education
Clinical Assistant Professor,
Stanford University School of Medicine, Department of Pediatrics

Patrick Archie, PhD

Lecturer,
Stanford University Earth Systems Program

Markus Covert, PhD

Associate Professor of Bioengineering,
Stanford University
Director, Paul G. Allen Discovery Center
for Systems Modeling at Stanford

Alia Crum, PhD

Assistant Professor in Psychology,
Stanford University Mind & Body Lab

Marissa Duswalt Epstein, MBA, RDN

Lecturer
Stanford Graduate School of Business

Christopher Gardner, PhD

Rehnborg Farquhar Professor of Medicine
Stanford Prevention Research Center

Michelle Hauser, MD, MS, MPA, FACLM

Clinical Associate Professor
Stanford University School of Medicine

Erica Holland-Toll

Executive Chef of the Stanford Flavor Lab,
R&DE Stanford Dining

Daniel E. Ho, PhD, JD

William Benjamin Scott and Luna M. Scott Professor of Law, Professor of Political Science & Senior Fellow at the Stanford Institute for Economic Policy Research

Szu-chi Huang, PhD

Associate Professor of Marketing
Stanford Graduate School of Business

David Iott

Culinary Educator & Training Executive Chef
R&DE Stanford Dining

Anisha Patel, MD, MSPH

Associate Professor,
Stanford University, School of Medicine, Department of Pediatrics
& Affiliate Faculty, UCSF Philip R. Lee Institute
for Health Policy Studies