| Company Name | Booth Label |
|---|---|
| Alimentos Verde Flor | 321 |
| Amanda | 321 |
| Argentina Pavilion | 321 |
| CBSe | 321 |
| Cooperativa Agricola de Andresito – Yerba Mate | 321 |
| Cooperativa Liebig Ltda. – Playadito | 321 |
| Don Yeyo S.A. | 321 |
| Instituto Nacional de la Yerbe Mate | 321 |
| KRAUS SA | 321 |
| Nucete | 321 |
| Pistachos Riojanos SA | 321 |
| Rosamonte | 321 |
| VALLESOL | 321 |
| 229 |
Damián Barboglio Murra, CEO Comal Foods
Cuenta con una tradición familiar de más 40 años en el diseño, elaboración y empaque de alimentos preparados de la tradicional cocina mexicana como: carnitas, barbacoa, pork belly, guisos de carnes deshebradas entre otros guisos tradicionales, preparados con carne de res, cerdo y pollo.
Especializado en productos preparados, “listos para calentar y servir”, tanto congelados (prácticos y listos para freír o calentar en minutos) como esterilizados (shelf-stable): con vida de anaquel de hasta 18 meses, sin necesidad de refrigeración.
Con una trayectoria de 15 años exportando sabores a Estados Unidos para cadenas de supermercados, clientes institucionales y programas de foodservice.
Antonio Mora Ochoa
Maestro confitero
Con más de 30 años de experiencia familiar en la fabricación y comercialización de dulces típicos, especialmente “ate” y dulces enchilados a base de membrillo, guayaba, perón, tejocote y tamarindo y para el caso de los dulces enchilados, el chile natural mexicano.
Apasionado de la calidad la innovación y perfeccionamiento para deleitar a las personas con dulces de frutas naturales.
Damián Barboglio Murra, CEO Comal Foods
It has a family tradition of more than 40 years in the design, preparation and packaging of prepared foods of traditional Mexican cuisine such as: carnitas, barbecue, pork belly, shredded meat stews among other traditional stews, prepared with beef, pork and chicken.
Specialized in ready-to-heat and serve ready-to-serve products, both frozen (convenient and ready to fry or heat in minutes) and shelf-stable: shelf life of up to 18 months, no refrigeration required.
With a 15-year track record exporting flavors to the United States for supermarket chains, institutional clients and foodservice programs.
Antonio Mora Ochoa
Master confectioner
With more than 30 years of family experience in the manufacture and marketing of typical sweets, especially “ate” and enchilado sweets based on quince, guava, perón, tejocote and tamarind and in the case of enchilado sweets, the Mexican natural chili.
Passionate about quality, innovation and perfection to delight people with natural fruit sweets.
David Dávila es un chef peruano con más de 14 años de experiencia profesional en la cocina. Estudió Artes Culinarias en Perú y creció en una familia fuertemente conectada con las tradiciones gastronómicas peruanas, que dieron forma a la base de su cocina. Con el tiempo, desarrolló un enfoque en la cocina nikkei y peruana, combinando sabores clásicos con un enfoque moderno.
Pasó cinco años como chef ejecutivo en Bachour Miami, donde el restaurante ganó el premio Michelin Bib Gourmand durante cuatro años consecutivos. Su trabajo también apareció en la revista Star Chefs en enero de 2025.
David es actualmente el Chef Ejecutivo Socio de Pisco y Nazca en Coral Gables, donde continúa compartiendo su herencia y pasión por la cocina peruana con un público más amplio.
David Dávila is a Peruvian chef with more than 14 years of professional kitchen experience. He studied Culinary Arts in Peru and grew up in a family strongly connected to Peruvian food traditions, which shaped the foundation of his cooking. Over time, he developed a focus on Nikkei and Peruvian cuisine, blending classic flavors with a modern approach.
He spent five years as Executive Chef at Bachour Miami, where the restaurant earned the Michelin Bib Gourmand Award for four consecutive years. His work was also featured in Star Chefs Magazine in January 2025.
David is currently the Executive Chef Partner at Pisco y Nazca in Coral Gables, where he continues to share his heritage and passion for Peruvian cuisine with a wider audience.
Chef cubano con más de 12 años de experiencia gastronómica internacional que incluye hoteles como Meliá, Accor, Hilton y Marriott. Así como actualmente en el hermoso Hotel Novotel Miami Brickell.
Chef Ejecutivo certificado por la Federación Culinaria Americana, graduado del Instituto Educativo de Florida (escuela culinaria). Especializado en técnica francesa con ingredientes locales, mediterráneo y por supuesto comida latina.
¡Mi objetivo es tener mi primer libro de recetas con diferentes fusiones con ingredientes locales para hacer que la cocina sea fácil y divertida!
Pasión: Soy muy creativo, apasionado y un curioso insaciable por la ciencia de mi arte, desafiándome constantemente a mí mismo como a los que me rodean; Vivo y respiro mi profesión.
Cuban Chef with more than 12 years of international gastronomic experience that includes hotels such as Melia, Accor, Hilton, and Marriott. As well as currently at the beautiful Hotel Novotel Miami Brickell.
Executive Chef certified by the American Culinary Federation, graduated from the Florida Educational Institute (culinary school). Specialized in French technique with local ingredients, mediterranean and of course Latin Food.
My goal is to have my first recipe book with different fusions with local ingredients to make the kitchen easy and fun!
Passion: I am very creative, passionate and an insatiable curious about the science of my art, constantly challenging myself as those around me; I live and breathe my profession.
Chef Pierre Thiam
Pierre Thiam es un célebre chef, restaurador, autor de libros de cocina galardonado y empresario. Nacido y criado en Senegal, es conocido por su estilo de cocina innovador, a la vez moderno y ecléctico, pero arraigado en las ricas tradiciones culinarias de África Occidental. Su restaurante neoyorquino, Teranga, aclamado por la crítica, introdujo comida informal rápida y saludable obtenida directamente de los agricultores de África Occidental. Es el fundador de Yolélé Foods, que distribuye productos alimenticios africanos en los EE. UU., Introduciendo ingredientes como Fonio, un grano antiguo resistente y nutritivo de la región del Sahel en África Occidental. Pierre es autor de cuatro libros de cocina, incluido el último, Simply West African: Easy, Joyful Recipes for Every Kitchen, publicado en 2024 que fue nombrado mejor libro de cocina del año por Los Angeles Times, Sand Francisco Chronicle, Epicurious, Smithsonian y varios otros medios. Ha ganado numerosos premios y reconocimientos por su cocina y defensa. En 2024 fue nombrado miembro del Salón de la Fama de los Libros de Cocina de la Fundación James Beard. Forma parte de la junta directiva de tres organizaciones globales sin fines de lucro, IDEO.org, SOS Sahel y Corps Africa, y del consejo asesor del Culinary Institute of America (CIA).
Nacido y criado en Dakar, Senegal, el estilo de cocina de Thiam es a la vez moderno y ecléctico, arraigado en las ricas tradiciones culinarias de África Occidental. Ha cocinado para el rey de Marruecos, el presidente francés Emmanuel Macron y el ex secretario general de la ONU Ban Ki Moon. A través de su defensa y muchas apariciones en los medios, se ha dado a conocer como embajador culinario, dedicado a promover la cocina de África Occidental en todo el mundo. Su TEDTalk, impartido en TEDGlobal 2017 en Arusha, Tanzania, ha sido visto más de un millón de veces. Thiam forma parte de la junta directiva de IDEO.org y SOS Sahel.
Veetee inspira lo inesperado en la comida. Somos un fabricante de alimentos que se enorgullece de seleccionar la fusión de ingredientes frescos con productos no perecederos. Lideramos con arroz, sin embargo, invertimos significativamente en innovación. Lanzamiento de fideos, macarrones con queso, salsa, pasta y muchos otros productos y categorías. Nuestros productos consisten en la mejor calidad procedente de todo el mundo y producidos mediante un proceso patentado, para producir alimentos finos, asequibles y convenientes.
Chef Ajit Kumar Singh
Ajit Kumar Singh es un chef experimentado con más de 15 años de experiencia en la industria culinaria. Comenzó su carrera después de completar un curso de administración hotelera de IHM Hajipur en 2007. Su viaje culinario lo ha llevado por todo el mundo, desde trabajar como Commi Chef en el Hotel Sayaji en Pune hasta Chef de Partie en el Manhattan Hotel en Dubai. Perfeccionó aún más sus habilidades como Sous Chef en Emirates Taste Catering en Abu Dhabi y como Jefe de Cocina en The Belgium Fries, un QSR en Delhi. Actualmente, se desempeña como jefe de aplicación en Pansari Group, donde continúa aprovechando su amplia experiencia y pasión por la comida.
Chef Pierre Thiam
Pierre Thiam is a celebrated chef, restaurateur, award-winning cookbook author, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style, at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. His critically acclaimed New York restaurant Teranga, introduced healthy fast casual fare directly sourced from farmers in West Africa. He is the founder of Yolélé Foods, which distributes African food products across the USA, introducing such ingredients like Fonio, a resilient and nutritious ancient grain from the Sahel region of West Africa. Pierre is the author of four cookbooks including his latest, Simply West African: Easy, Joyful Recipes for Every Kitchen, released in 2024 that was named best cookbook of the year from the Los Angeles Times, Sand Francisco Chronicle, Epicurious, Smithsonian and several other outlets. He has won numerous awards and accolades for his cooking and advocacy. In 2024 he was named to the James Beard Foundation’s Cookbook Hall of Fame. He is on the board of directors for three global nonprofits, IDEO.org, SOS Sahel and Corps Africa and on the Advisory board of the Culinary Institute of America (CIA).
Born and raised in Dakar, Senegal, Thiam’s cooking style is at once modern and eclectic, rooted in the rich culinary traditions of West Africa. He has cooked for the King of Morocco, French President Emmanuel Macron, and Former UN Secretary General Ban Ki Moon. Through his advocacy and many media appearances, he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times. Thiam sits on the board of directors of IDEO.org and SOS Sahel.
Veetee inspires the unexpected in Food. We are a food manufacturer that prides itself on curating the fusion of fresh ingredients with shelf stable products. We lead with rice, however, significantly invest in innovation. Launching noodles, mac and cheese, sauce, pasta and many other products and categories. Our products consist of the best quality sourced from around the world and produced using propriety process, to product fine, affordable and convenient food.
Chef Ajit Kumar Singh
Ajit Kumar Singh is a seasoned chef with over 15 years of experience in the culinary industry. He began his career after completing a hotel management course from IHM Hajipur in 2007. His culinary journey has taken him across the globe, from working as a Commi Chef at the Sayaji Hotel in Pune to a Chef de Partie at the Manhattan Hotel in Dubai. He further honed his skills as a Sous Chef at Emirates Taste Catering in Abu Dhabi and as a Head Chef at The Belgium Fries, a QSR in Delhi. Currently, he serves as the Head Application Chef at Pansari Group, where he continues to leverage his extensive experience and passion for food.
Chef Rico
El programa de entrevistas Rico No Suave es un programa de alta energía y transmisión mundial conocido por sus conversaciones sin censura, invitados eclécticos y estilo atractivo. Desde su lanzamiento en 2018, el programa se ha convertido en una plataforma internacional que se presenta en los principales festivales de cine, eventos de alfombra roja e incluso NASCAR. Arraigado en su herencia afrocubana y su educación en Chicago, Rico aporta carisma, humor y profundidad cultural a cada actuación.
Ampliando su versatilidad, Rico también creó Cooking with Rico, un programa culinario inspirado en el amor de su madre por la cocina y su pasión por los sabores globales. Juntos, estos proyectos muestran la presencia dinámica de Rico en el escenario, en la cocina y en los medios internacionales, donde continúa entreteniendo, inspirando y conectando con audiencias de todo el mundo.
Chef Luis Zavala
Nacido en México DF en 1979, el chef Zavala comenzó su carrera cuando tenía solo 15 años, el día que comenzó a trabajar como lavaplatos en un restaurante chino en la Ciudad de México, donde comenzó su increíble pasión por la comida. Con el tiempo y la voluntad de aprender más sobre las artes culinarias, comenzó a ascender y, después de 2 años, se convirtió en el chef del restaurante.
Su conocimiento y experiencia en comida asiática le abrieron las puertas a nuevas oportunidades, y pronto se convirtió en el Chef de Mandarin House, un restaurante muy reconocido en la ciudad, donde trabajó durante 2 años adquiriendo más habilidades y descubriendo nuevos sabores.
Su profesionalismo y creatividad no pudieron mantenerse, y pronto fue llamado a ser el chef ejecutivo de Melée, un famoso asador en el corazón de la Ciudad de México que más tarde, bajo su mando, abrió 2 locales más en colonias cercanas, terminando siendo el Chef Ejecutivo de 4 restaurantes durante los siguientes 13 años.
Luego fue invitado a trabajar en Florida, en Bice Grand Café en Bonita Springs donde trabajó durante 6 años, para luego abrir el primer Divieto Ristorante en Doral, que se convirtió en uno de los favoritos de los lugareños. Después de notar lo mucho que los huéspedes disfrutaron de la ubicación en la costa este, Bice cerró sus puertas para iniciar una renovación completa y abrir nuevamente como Divieto Ristorante, con el mismo menú que le dio su popularidad.
El chef Luis crea constantemente nuevos platos, con almuerzos y cenas especiales que cambian varias veces durante el año, para llevar nuevos sabores a los paladares de los clientes habituales y nuevos comensales que visitan Divieto por primera vez.
El chef Zavala ha abierto dos restaurantes adicionales, uno en Aventura Mall, que abrió en noviembre de 2018, y otro en Coral Springs en abril de 2024, ambos locales han tenido mucho éxito y han contribuido al crecimiento de Divieto como marca, con planes de expansión para los próximos años.
Chef Rami
El viaje de Rami comenzó en ingeniería, donde la curiosidad por cómo funcionan las cosas lo llevó a una experiencia arraigada en la lógica y el detalle. Una oportunidad inesperada en el mundo del chocolate reveló una nueva pasión: el arte de transformar el cacao en experiencias sensoriales. En lugar de elegir entre estos caminos, Rami los fusionó, estudiando elaboración de chocolate en un renombrado instituto franco-canadiense y combinando precisión técnica con estilo creativo. Esta fusión de habilidades y pasiones preparó el escenario para lo que se convertiría en Rami Chocolates.
De esta fusión surgió Rami Chocolates, una marca donde los sabores originales y el diseño llamativo reflejan tanto la precisión de la ingeniería como la imaginación artística. Un taller de chocolate boutique gourmet dedicado a elaborar delicias que despiertan los sentidos.
Desde nuestras exclusivas barras de chocolate sólidas y rellenas hasta bombones hechos a mano, nueces recubiertas de chocolate y más productos de chocolate, cada creación refleja nuestro compromiso con el cacao premium, combinaciones de sabores inesperadas y presentaciones bien pensadas.
Arraigado en el ritual y el descubrimiento, Rami Chocolates transforma cada momento, ya sea un descanso tranquilo o una celebración compartida, en una experiencia memorable y de sabor.
Como Rami suele decir: “Mi forma de traer felicidad y alegría a este mundo es a través de cada trozo de chocolate que confeccionamos, este es mi propósito en la vida”.
Chef Fernando Desa
Fernando Desa es el chef ejecutivo corporativo y gerente de desarrollo de productos de Goya Foods, la compañía de alimentos de propiedad hispana más grande de Estados Unidos. Nacido y criado en Puerto Rico, el chef Desa combina su herencia cultural con las experiencias únicas que ha encontrado en sus viajes por todo el mundo. Trabaja para resaltar el sabor de la cocina latinoamericana mientras utiliza nuevos métodos que los chefs cotidianos pueden recrear y disfrutar en casa.
El chef Taek “Taka” Lee nació y se crió en Corea, donde su temprano interés por la cocina japonesa provocó un viaje que lo llevaría a través de países y cocinas en busca de la excelencia culinaria. Decidido a dominar el oficio, Lee se mudó a Japón sin hablar el idioma y trabajó en múltiples trabajos para sumergirse y comprender la cultura japonesa. Mientras se entrenaba con un maestro chef, adquirió una experiencia invaluable en el trabajo con cuchillos y las técnicas disciplinadas que continúan definiendo su cocina en la actualidad.
Después de mudarse a los Estados Unidos, Lee se hizo un nombre en la escena gastronómica del sur de Florida al ganar puestos clave en restaurantes de primer nivel. Se desempeñó como chef ejecutivo de sushi en el mundialmente reconocido Zuma Miami, Makoto en Bal Harbour y como chef ejecutivo en Monkitail dentro de The Diplomat Resort. Sobre la base de su amplia experiencia, Taka dio el siguiente paso en su viaje culinario al abrir Takato, ubicado dentro del Conrad Fort Lauderdale Beach Hotel. El restaurante combina ingeniosamente el alma amada de la ascendencia del chef ejecutivo Taek Lee con un toque contemporáneo que invita a los comensales a un viaje culinario a través de su herencia asiática. Ahora que celebra su quinto año, Takato amplió recientemente su visión con el relanzamiento de Oku by Takato, un salón omakase de 10 asientos dirigido por el propio chef Taka.
En su papel actual como copropietario y chef ejecutivo, Lee continúa liderando Takato con una filosofía basada en la tradición y elevada por la influencia global. En Oku, ofrece una expresión más íntima y refinada de su oficio, presentando a los huéspedes sus creaciones más personales e innovadoras. A lo largo de su carrera de 20+ años, el chef Taka se ha ganado la reputación de honrar la esencia de la cocina coreana y japonesa mientras redefine continuamente los límites de la fusión asiática moderna.
Chef Malyna Si
La chef Malyna Si canaliza su pasión artística en sus esfuerzos culinarios. Originalmente estudiando para convertirse en escultora de vidrio, Si descubrió su verdadera vocación en la cocina mientras trabajaba en restaurantes durante la escuela de arte.
Mientras estudiaba escultura en vidrio, Si aceptó un trabajo en un restaurante donde un cocinero senior la guió hacia una carrera culinaria. Si avanzó a través de varios roles de cocina en Florida, incluida una temporada en el resort The Breakers en Palm Beach, donde desarrolló una pasión por trabajar en resorts de lujo.
Si trabajó más tarde en varias propiedades de Marriott antes de unirse al Four Seasons Resort en Orlando en 2017 como Cook One. Ascendió a Chef De Partie en dos años y se convirtió en Sous Chef en 2020. Para el verano de 2022, había ascendido al puesto de Capa Chef, convirtiéndola en la única chef femenina que dirigía un restaurante con estrella Michelin en Florida. Ocupó este cargo hasta 2024, cuando decidió tomarse un año sabático y dedicarse a proyectos independientes.
Chef con calificación Michelin (galardonado con 1 estrella 2024, 2023, 2022 Embajador Certificado de la Cocina Española 2024 Participante del Programa de Hospitalidad ICEX
Chef Malyna Si
La chef Malyna Si canaliza su pasión artística en sus esfuerzos culinarios. Originalmente estudiando para convertirse en escultora de vidrio, Si descubrió su verdadera vocación en la cocina mientras trabajaba en restaurantes durante la escuela de arte.
Mientras estudiaba escultura en vidrio, Si aceptó un trabajo en un restaurante donde un cocinero senior la guió hacia una carrera culinaria. Si avanzó a través de varios roles de cocina en Florida, incluida una temporada en el resort The Breakers en Palm Beach, donde desarrolló una pasión por trabajar en resorts de lujo.
Si trabajó más tarde en varias propiedades de Marriott antes de unirse al Four Seasons Resort en Orlando en 2017 como Cook One. Ascendió a Chef De Partie en dos años y se convirtió en Sous Chef en 2020. Para el verano de 2022, había ascendido al puesto de Capa Chef, convirtiéndola en la única chef femenina que dirigía un restaurante con estrella Michelin en Florida. Ocupó este cargo hasta 2024, cuando decidió tomarse un año sabático y dedicarse a proyectos independientes.
Chef con calificación Michelin (galardonado con 1 estrella 2024, 2023, 2022 Embajador Certificado de la Cocina Española 2024 Participante del Programa de Hospitalidad ICEX
Chef Rico
The Rico No Suave Talk Show is a high-energy, globally streamed program known for its uncensored conversations, eclectic guests, and engaging style. Since its launch in 2018, the show has grown into an international platform featured at major film festivals, red-carpet events, and even NASCAR. Rooted in his Afro-Cuban heritage and Chicago upbringing, Rico brings charisma, humor, and cultural depth to every performance.
Expanding his versatility, Rico also created Cooking with Rico, a culinary show inspired by his mother’s love of cooking and his passion for global flavors. Together, these projects showcase Rico’s dynamic presence on stage, in the kitchen, and across international media—where he continues to entertain, inspire, and connect with audiences worldwide.
Chef Luis Zavala
Born in Mexico DF in 1979, Chef Zavala started his career when he was only 15 years old, the day he started working as a dishwasher in a Chinese restaurant in Mexico City, where his incredible passion for food started. With time and will to learn more about the culinary arts, he started moving up, and after 2 years, he became the Chef of the restaurant.
His knowledge and experience in Asian food opened the doors to new opportunities, and he soon became the Chef of Mandarin House, a well-recognized restaurant in the city, where he worked for 2 years acquiring more skills and discovering new flavors.
His professionalism and creativity could not be kept, and soon he was called to be the executive chef of Melée, a famous steakhouse in the heart of Mexico City that later, under his command, opened 2 more locations in nearby neighborhoods, ending up being the Executive Chef of 4 restaurants for the next 13 years.
He was then invited to work in Florida, at Bice Grand Café in Bonita Springs where he worked for 6 years, to later open the first Divieto Ristorante in Doral, which became a favorite for locals. After noticing how much guests enjoyed the location in the East Coast, Bice closed its doors to start a complete renovation and open again as Divieto Ristorante, with the same menu that gave it its popularity.
Chef Luis constantly creates new dishes, with lunch and dinner specials that change several times during the year, to bring new flavors to the palates of regulars and new diners that visit Divieto for the first time.
Chef Zavala has opened two additional restaurants, one in Aventura Mall, which opened in November 2018, and another one in Coral Springs in April 2024, both locations have been very successful and have contributed in the growth of Divieto as a brand, with plans for expansion for the upcoming years.
Chef Malyna Si
Chef Malyna Si channels her artistic passion into her culinary endeavors. Originally studying to become a glass sculptor, Si discovered her true calling in the kitchen while working in restaurants during art school.
While pursuing glass sculpting, Si took a restaurant job where a senior cook guided her toward a culinary career. Si advanced through various kitchen roles across Florida, including a stint at The Breakers resort in Palm Beach, where she developed a passion for working in luxury resorts.
Si worked later at several Marriott properties before joining the Four Seasons Resort in Orlando in 2017 as a Cook One. She moved up to Chef De Partie within two years and became Sous Chef in 2020. By summer 2022, she had risen to the position of Capa Chef, making her the only female chef leading a Michelin-starred restaurant in Florida. She held this role until 2024, when she chose to take a sabbatical and pursue independent projects.
Michelin rated chef (awarded 1 star 2024, 2023, 2022 Certified Ambassador of Spanish Cuisine 2024 ICEX Hospitality Program participant
Chef Rami
Rami’s journey began in engineering, where a curiosity for how things work led to expertise rooted in logic and detail. An unexpected opportunity in the world of chocolate revealed a new passion—the art of transforming cacao into sensory experiences. Rather than choose between these paths, Rami merged them, studying chocolate making at a renowned French-Canadian institute and blending technical precision with creative flair. This fusion of skills and passions set the stage for what would become Rami Chocolates.
From this fusion emerged Rami Chocolates, a brand where original flavors and striking design reflect both engineering precision and artistic imagination. A gourmet boutique chocolate atelier dedicated to crafting delights that awaken senses.
From our signature solid and filled chocolate bars to hand-piped bonbons, chocolate coated nuts and more chocolate products, every creation reflects our commitment to premium cacao, unexpected flavor pairings, and thoughtful presentations.
Rooted in ritual and discovery, Rami Chocolates transforms each moment-whether it’s a quiet break or a shared celebration-into a memorable, taste-forward experience.
As Rami often says, “My way to bring happiness and joy to this world is thru every piece of chocolate we confection, this is my purpose in life.”
Chef Fernando Desa
Fernando Desa is the corporate executive chef and product development manager for Goya Foods, America’s largest Hispanic-owned food company. Born and raised in Puerto Rico, Chef Desa blends his cultural heritage with the unique experiences he has encountered in his travels around the world. He works to highlight the flavor of Latin American cuisine while using new methods every-day chefs can recreate and enjoy at home.
Chef Taek “Taka” Lee was born and raised in Korea, where his early interest in Japanese cuisine sparked a journey that would take him across countries and kitchens in pursuit of culinary excellence. Determined to master the craft, Lee moved to Japan without speaking the language and worked multiple jobs to immerse himself and understand Japanese culture. While training under a master chef he gained invaluable experience in knifework and the disciplined techniques that continue to define his cooking today.
After relocating to the United States, Lee built a name for himself across South Florida’s fine-dining scene by earning key positions at top-tier restaurants. He served as Executive Sushi Chef at the globally recognized Zuma Miami, Makoto in Bal Harbour and as Executive Chef at Monkitail inside The Diplomat Resort. Building on his extensive experience, Taka took the next step in his culinary journey by opening Takato, located within the Conrad Fort Lauderdale Beach Hotel. The restaurant artfully blends the beloved soul of Executive Chef Taek Lee’s ancestry with a contemporary touch that invites diners on a culinary journey through his Asian heritage. Now celebrating its fifth year, Takato recently expanded its vision with the relaunch of Oku by Takato, a 10-seat omakase lounge led by Chef Taka himself.
In his current role as Co-Owner and Executive Chef, Lee continues to lead Takato with a philosophy grounded in tradition and elevated by global influence. At Oku, he offers a more intimate, refined expression of his craft, presenting guests with his most personal and innovative creations. Throughout his 20+ year career, Chef Taka has earned a reputation for honoring the essence of Korean and Japanese cuisine while continuously redefining the boundaries of modern Asian fusion.
Chef Malyna Si
Chef Malyna Si channels her artistic passion into her culinary endeavors. Originally studying to become a glass sculptor, Si discovered her true calling in the kitchen while working in restaurants during art school.
While pursuing glass sculpting, Si took a restaurant job where a senior cook guided her toward a culinary career. Si advanced through various kitchen roles across Florida, including a stint at The Breakers resort in Palm Beach, where she developed a passion for working in luxury resorts.
Si worked later at several Marriott properties before joining the Four Seasons Resort in Orlando in 2017 as a Cook One. She moved up to Chef De Partie within two years and became Sous Chef in 2020. By summer 2022, she had risen to the position of Capa Chef, making her the only female chef leading a Michelin-starred restaurant in Florida. She held this role until 2024, when she chose to take a sabbatical and pursue independent projects.
Michelin rated chef (awarded 1 star 2024, 2023, 2022 Certified Ambassador of Spanish Cuisine 2024 ICEX Hospitality Program participant
Carlos Bisio es el CEO de FastForward, una agencia global especializada en el cumplimiento de la FDA y la estrategia regulatoria para alimentos, bebidas y suplementos dietéticos. Con experiencia en derecho y educación superior en Harvard y Cambridge, Carlos ha guiado a más de 10,000 empresas internacionales en la expansión al mercado estadounidense. Es un orador frecuente en eventos de comercio internacional y un reconocido defensor de la transparencia regulatoria y el espíritu empresarial latinoamericano.
Registrar Corp provee servicios de cumplimiento para los fabricantes, exportadores e importadores en las regulaciones de la Food and Drug Administration (FDA). Facundo se unió a Registrar Corp en el año 2003, y desde entonces ha ayudado a miles de clientes de la industria alimenticia en las regulaciones de la FDA. Las áreas de especialización del Lic. Ozan Carranza incluyen BTA (Ley contra el Bioterrorismo), FSMA (Ley de Modernización de Seguridad Alimentaria), FCE (Food Caín Establecimiento), Revisión y Adecuación de Etiquetas (Label Review), Alertas de Importación (“DWPE”) y la asistencia de detención. Facundo Ozan Carranza posee una Licenciatura en Administración de Empresas de la Universidad de Ciencias Empresariales y Sociales (UCES) de la ciudad de Buenos Aires, Argentina. También tiene el título de Técnico Superior en Comercio Internacional de la Fundación de Altos Estudios en Ciencias Comerciales (FAECC), el Lic. Ozan Carranza trabajó en la industria alimentaria más de 20 años, con especialización en pescados y marisco, cereales, especias, y también vino.
Como Director Ejecutivo de Abasto Media y HMC, una empresa privada líder en publicación y marketing, Gus supervisa todos los aspectos de las operaciones, desde las ventas hasta la editorial. Actualmente lidera un cambio estratégico fundamental destinado a elevar a Abasto de una potencia editorial nacional a una multinacional. Un elemento central de esta transformación es su liderazgo en la integración de la tecnología de IA en las operaciones de la empresa, posicionando a Abasto a la vanguardia de la innovación en la industria editorial. Sus profundos conocimientos sobre la industria de alimentos y bebidas lo convierten en un experto solicitado, particularmente para las empresas de América Latina (LATAM) que buscan ingresar al diverso y competitivo mercado estadounidense. Estas empresas confían en su experiencia para navegar por las complejidades de la entrada al mercado, confiando en su capacidad para guiarlas hacia el establecimiento de una presencia exitosa en los Estados Unidos. Gus Calabro es licenciado en Historia por el Salem College y licenciado en Marketing por la Universidad de Arquitectura de Buenos Aires. Es miembro activo de la Asociación Nacional de Editores Hispanos, la Alianza de Medios de Comunicación y un orador frecuente en eventos en los Estados Unidos, México y Panamá.
As co-founder of REBU, Fernando’s work has been recognized by prestigious industry awards including: Latin America Design Awards, Fast Company Innovative Brands, Brazil Design Awards and Best of Behance. He’s also a TEDx speaker with over 10 years of experience in major consultancies and agencies, such as Interbrand, Landor and Almap.
Fernando has delivered creative work for global and daring brands such as Itaú, Havaianas, Latam, Bacio di Latte among others. In the field of food and beverage, he has positioned and names such start ups as Dengo, Nude, Hubla, Open Co. and and Trela. Fernando holds Bachelorʼs in Commercial Arts from Framingham University and a Master’s in Branding from the School of Visual Arts in New York.
Diana Cobos is a renowned expert in international trade and U.S.–Latin America economic relations, with over 20 years of experience advising governments, trade agencies, universities, and private sector companies on global expansion. She is the CEO, President, and Founder of Dcobys, a consulting firm specialized in the internationalization of public and private institutions across the Americas. She has played a pivotal role in strengthening cross-border trade by designing and executing high-impact export strategies, soft-landing programs, and B2B matchmaking agendas. Her work has directly contributed to the creation of over 100,000 qualified leads, more than 15,000 B2B business meetings, and upwards of $50 million in potential commercial opportunities between Latin America, Central America, Mexico and the United States. Recognized for her strategic vision and results-oriented approach, Diana is a champion of hemispheric cooperation and a key player in advancing global value chains in today’s interconnected economy.
Carlos Bisio is the CEO of FastForward, a global agency specialized in FDA compliance and regulatory strategy for food, beverages, and dietary supplements. With a background in law and further education at Harvard and Cambridge, Carlos has guided over 10,000 international companies in expanding to the U.S. market. He is a frequent speaker at international trade events and a recognized advocate for regulatory transparency and Latin American entrepreneurship.
Registrar Corp provee servicios de cumplimiento para los fabricantes, exportadores e importadores en las regulaciones de la Food and Drug Administration (FDA). Facundo se unió a Registrar Corp en el año 2003, y desde entonces ha ayudado a miles de clientes de la industria alimenticia en las regulaciones de la FDA. Las áreas de especialización del Lic. Ozan Carranza incluyen BTA (Ley contra el Bioterrorismo), FSMA (Ley de Modernización de Seguridad Alimentaria), FCE (Food Caín Establecimiento), Revisión y Adecuación de Etiquetas (Label Review), Alertas de Importación (“DWPE”) y la asistencia de detención. Facundo Ozan Carranza posee una Licenciatura en Administración de Empresas de la Universidad de Ciencias Empresariales y Sociales (UCES) de la ciudad de Buenos Aires, Argentina. También tiene el título de Técnico Superior en Comercio Internacional de la Fundación de Altos Estudios en Ciencias Comerciales (FAECC), el Lic. Ozan Carranza trabajó en la industria alimentaria más de 20 años, con especialización en pescados y marisco, cereales, especias, y también vino.
As the Executive Director at Abasto Media and HMC, a leading privately held publishing and marketing company, Gus oversees all aspects of operations, from sales to editorial. He is currently leading a pivotal strategic shift aimed at elevating Abasto from a national to a multinational publishing powerhouse. Central to this transformation is his leadership in integrating AI technology into the company’s operations, positioning Abasto at the forefront of innovation in the publishing industry. His profound insights into the food and beverage industry make him a sought-after expert, particularly for companies from Latin America (LATAM) aiming to enter the diverse and competitive U.S. market. These companies rely on his expertise to navigate the complexities of market entry, confident in his ability to guide them toward establishing a successful presence in the United States. Gus Calabro holds a BA in History from Salem College and a degree in Marketing from the University of Architecture in Buenos Aires. He is an active member of the National Association of Hispanic Publishers, the News Media Alliance, and a frequent speaker at events in the United States, Mexico and Panama.
Alexis Pascual is a seasoned commercial banker with over 27 years of experience in the financial services industry. He currently serves as the Commercial Lending Group Head at First American Bank, where he leads strategic efforts to grow the bank’s commercial portfolio and deepen client relationships. Throughout his career, Alexis has worked across a wide spectrum of institutions—from global banks to regional and community banks—specializing in business development and relationship management. He combines a strong credit foundation with well-honed sales and interpersonal skills, enabling him to deliver tailored, value-driven financial solutions in collaboration with internal partners and product specialists. Known for building trusted advisor relationships, Alexis consistently aligns client needs with strategic banking solutions to support long-term success. Prior to joining First American Bank, he held senior roles at Amerant Bank and at First Horizon as Commercial Relationship Manager, and at BBVA USA as a Corporate Banker. He holds a Bachelor of Science in Mechanical Engineering from Universidad Metropolitana in Caracas, Venezuela, and an MBA from the University of Iowa.
Fernando Mendoza is a manufacturing strategist and business advisor with close to 20 years of experience driving process improvement, operational excellence, and workforce development across industries. His expertise includes Lean Six Sigma, quality systems, and cross-platform integration, with a proven record of increasing productivity, reducing costs, and building strong leadership teams. As a business advisor with the South Florida Manufacturers Association (SFMA) and FloridaMakes, Fernando has worked with companies ranging from food processing and packaging to aerospace and advanced manufacturing, helping them adopt best practices, implement new technologies, and strengthen competitiveness. At the Americas Food & Beverage Show, Fernando will bring this perspective to highlight how food and beverage companies—whether in baking, bottling, labeling, or packaging—qualify as manufacturers and can access the same resources available to Florida’s industrial base. He has guided dozens of firms in leveraging training, workforce investment, and strategic development programs to expand market opportunities, attract talent, and improve profitability. His mission is to empower small and mid-sized manufacturers to grow, sustain jobs, and remain competitive in a rapidly evolving marketplace.
Jose Esquerdo started his career with other Big 4 CPA firms where he gained foundational experience in corporate taxation that would shape his future endeavors. Subsequently, he joined other firms where he gained broad experience with corporate taxation, high-net worth individuals, tax holidays, and expatriate taxation. A member of the American Institute of Certified Public Accountants, he is recognized for his expertise and contributions to the field and has been actively involved in civic and educational initiatives, including as an instructor for various seminars with the PR CPA Society. He has been recognized with the Pórtico Medal for Leadership and Personal Development by Sacred Heart University, named among Forbes’ Best CPAs in Florida in April 2025, and recognized by Marquis Who’s Who Top Executives in June 2025. Esquedo has an undergraduate degree in accounting from Sacred Heart University in Puerto Rico in 2002 and a Master of Science in finance from the University of Miami in 2023.
Luis Noriega serves as a Lender Account Manager at the Export-Import Bank of the United States (EXIM). He counts over 30 years of deep experience in credit, commercial banking, international banking, corporate finance, global trade, structured and export credit agency finance.
Andrea Orioli is the Territory Sales Manager for South Florida at Coface. Joining Coface in 2015, Andrea began her career with Coface Chile. Over the last few years, Andrea has been managing the team in Florida. Andrea has over 10 years of sales and trade finance experience and a bachelor’s degree in business administration. Andrea has extensive knowledge of the US and Latin American markets, making her an asset in navigating the complexities of international trade.
Zadok Cattle is a leader of North American Business Information Sales and has been with Coface since 2022. As VP Sales for Business Information, Zadok helps companies leverage data to drive smarter sourcing, supply-chain optimization, and growth strategies. With over a decade in banking, a background in economics, and a securities license, Zadok brings a unique blend of financial expertise and market insight to the B2B space.
Marcos Carias is Coface’s economist for North America. He joined Coface in 2019 as a Country Risk Economist covering Southern Europe, where he specialized in studying the behavior of business insolvencies during the pandemic and the energy crisis. He holds a PhD. in financial macroeconomics from the University of Bordeaux and has taught at the Sorbonne School of Management.
Jennifer Diaz is a Chambers ranked, Board Certified international attorney, author, and public speaker and is the founder of Diaz Trade Law, the woman-led, multi-lingual law firm that specializes in import and export transactions, compliance with U.S. federal government agencies laws and regulations, and enforcement mitigation. Diaz is an expert in working with the many Federal agencies that regulate trade, including the U.S. Food & Drug Administration (FDA), U.S. Customs and Border Protection (CBP), U.S. Department of Homeland Security (DHS), U.S. Environmental Protection Agency (EPA), and Alcohol and Tobacco Tax and Trade Bureau (TTB). She is passionate about assisting clients with successfully navigating CBP detentions, seizures, forfeitures, and mitigating of fines and penalties assessed by CBP. Named to the Super Lawyers List as a “Top International Attorney” since 2017, Diaz is a frequent contributor to Bloomberg Law, the American Bar Association (ABA), and The Florida Bar, authoring numerous articles and chapters of leading books on import, export, customs laws and international trade. She is also the editor of the prominent “Customs & International Trade Law” blog, listed as a top web resource under the United States Library of Congress. Diaz received her Juris Doctor from Nova Southeastern University and Bachelors of Science from the University of Miami. She was a cohort participant in the Goldman Sachs 10,000 Small Business Program at Miami-Dade College, an internally-recognized top accelerator to advance small businesses and entrepreneurship globally.
Deborah Stern is a Member in the Import and Export Practice Group of Sandler, Travis & Rosenberg, P.A., resident in the Miami office. She advises domestic and multinational clients on both U.S. and foreign customs compliance and other trade and concentrates her practice in traditional customs areas, such as tariff classification, seizures and penalties, country of origin marking, valuation, trademark infringement, broker compliance, bonded warehouses, government procurement, trade preference programs and free trade agreements, as well as the World Customs Organization’s Harmonized System. Prior to joining STR, Stern spent five years with U.S. Customs and Border Protection in Washington, D.C., where she authored nationally binding interpretive rulings and agency determinations on tariff classification. She previously served in the international law section of the American Bar Association, the international section of the Florida Bar Association, and Customs Lawyers Association. Stern holds a B.A. from Florida State University and a J.D. from FSU’s School of Law, graduating with cum laude distinction for both degrees.
Nidal developed a career in management consulting, and became an entrepreneur in the mobile, technology and media industry. He is the co-founder and director of Gluttonomy in Miami, FL. Gluttonomy is a marketing and strategy agency for the food industry, building and implementing conceptual and business strategies for restaurants and brands. Among others, Nidal works with many globally renowned chefs and Fortune 500 companies.Nidal has spent the last thirty years traveling the world visiting from 3-Star Michelin restaurants to traditional markets and street food stalls, and for many years wrote about his culinary adventures for digital and print publications both in Spanish and English, sharing food and travel experiences. He has been a speaker in culinary conferences such as Mesamerica (Mexico) and Dialogos de Cocina (Spain) and a judge in international restaurant awards and lists. His work has been awarded by his Alma Mater, University of Delaware. Today, Nidal is an investor and incubator in food tech startups, and founded the award-winning Food Marketing event Lengua Conference, and hosts One of Each podcast. He is an Economist and MBA graduate from University of Delaware.
Prior opening Craft Dummy, Ricardo was the Marketing Director at World of Beer Franchising in Tampa dedicated to the enjoyment of beer and education of the beer enthusiast. He was also the owner at H.E. Buzz Group. Cabrera attended the University of South Florida for a Bachelor of Arts (B.A.), Communications & Political Science.
Se requiere aprobación previa y solicitud
El Programa de Compradores Invitados de la Americas Food & Beverage Show está diseñado para conectar a compradores de alto nivel con los principales proveedores globales de alimentos y bebidas en un entorno altamente curado y eficiente. La participación es únicamente por aprobación, basada en una evaluación rigurosa de las credenciales y el rol profesional de cada solicitante. Las solicitudes incompletas o la falta de documentación requerida resultarán en la descalificación.
¿Quiénes deben postularse?
Aceptamos solicitudes de profesionales establecidos en EE. UU. e internacionales que sean:
Los participantes elegibles deben ser ejecutivos de alto nivel o responsables de toma de decisiones directamente involucrados en la compra, abastecimiento, negociaciones u operaciones de importación.
Los Compradores Invitados reciben una serie de beneficios exclusivos diseñados para mejorar su experiencia y maximizar sus oportunidades comerciales, entre ellos:
Con más de 750 expositores de más de 25 países, la Americas Food & Beverage Show es el principal evento comercial enfocado exclusivamente en profesionales de la industria de alimentos y bebidas. El evento atrae a más de 10,000 tomadores de decisiones, incluyendo compradores, importadores, distribuidores y minoristas—convirtiéndolo en una poderosa plataforma para abastecer productos, explorar tendencias y formar alianzas estratégicas.
Postúlese ahora para formar parte de este programa exclusivo y obtenga acceso directo al encuentro más influyente de profesionales de alimentos y bebidas en las Américas.
The Hosted Buyers Program at the Americas Food & Beverage Show is designed to connect high-level buyers with top global food and beverage suppliers in a highly curated and efficient setting. Participation is by approval only, based on a thorough evaluation of each applicant’s credentials and professional role. Incomplete applications or failure to provide required documentation will result in disqualification.
We welcome applications from established U.S. and international:
Eligible participants must be senior-level executives or decision-makers directly involved in purchasing, sourcing, negotiations, or import operations.
Hosted Buyers receive a range of exclusive benefits designed to enhance their experience and maximize business opportunities, including:
With over 750 exhibitors from 25+ countries, the Americas Food & Beverage Show is the premier trade event focused exclusively on food and beverage industry professionals. The show attracts more than 10,000 decision-makers, including buyers, importers, distributors, and retailers—making it a powerful platform to source products, explore trends, and form strategic partnerships.
Apply now to be part of this exclusive program and unlock direct access to the most influential gathering of food and beverage professionals in the Americas.