Ivan Brehm is the owner and head chef of Singapore-based Restaurant Nouri. He has worked at some of the best restaurants in the world, including Per Se in New York, Mugaritz in the Basque Country, and The Fat Duck in England. With a mixed heritage of Italian, German, Russian, Spanish, Lebanese, Syrian, and Brazilian, Ivan has developed a cuisine as eclectic as his own lineage. He has Culinary Arts degrees from both SENAC Hospitality in Brazil and the Culinary Institute of America in the U.S.
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Event Overview
With coronavirus cases currently skyrocketing across the United States and in some areas a long, cold winter ahead, many questions remain as to how the nation’s food and beverage industry can and should respond. Most restaurateurs are eager to reopen but unsure of how to do so safely and responsibly. With restrictions and guidelines varying from state to state, those in the industry are having to plan and adapt as best they can until specific guidelines from health organizations and legislators provide additional parameters.
How does a food and beverage operation that trades in social engagement and interaction create a safe, responsible environment for guests and staff that is both sensitive to the ongoing pandemic and economically viable for its stakeholders?
Many parts of Asia have already begun the process of reopening, with restaurants taking their cues from their governmental guidelines and developing standard operating procedures that address the needs and concerns of both staff and guests. In this webinar, we will hear directly from two Singapore-based restaurateurs and consider their experiences as they share their stories.
How does a food and beverage operation that trades in social engagement and interaction create a safe, responsible environment for guests and staff that is both sensitive to the ongoing pandemic and economically viable for its stakeholders?
Many parts of Asia have already begun the process of reopening, with restaurants taking their cues from their governmental guidelines and developing standard operating procedures that address the needs and concerns of both staff and guests. In this webinar, we will hear directly from two Singapore-based restaurateurs and consider their experiences as they share their stories.
What You'll Learn
- How to create new standard operating procedures to ensure guest and staff safety
- How to address labor issues, such as rehiring staff and training staff members on your new safety measures, procedures, and service models
- Where to invest time and resources for reopening, such as incorporating new technology, redesigning menus, reimagining layout, and exploring new service models
- Advice and best practices from restaurateurs who have successfully reopened their businesses
- What restaurateurs wish they had known before reopening and lessons learned
Speakers
Chef/Owner of Restaurant Nouri
Lecturer, School of Hotel Administration, Cornell SC Johnson College of Business
Lilly Jan is a lecturer of food and beverage at Cornell’s School of Hotel Administration. She brings nearly 15 years of experience in hospitality and foodservice, having worked in restaurants, catering and events, retail, and television production. Prior to joining Cornell, Dr. Jan was the Director of Culinary Operations for Newbury College in Brookline, Massachusetts. She also served as a faculty member and academic advisor at Newbury College, creating and teaching a range of classes across culinary and hospitality management. Dr, Jan has also taught for Le Cordon Bleu and Boston University.
As a chef, product and recipe developer, and foodservice consultant, Dr. Jan has worked with a variety of food-based businesses, including a food truck, on-demand food delivery, food startup, and retail food stores. She specializes in operations management, focusing on ushering food business concepts to market.
A frequent speaker and media contact on food culture, cooking, and Chinese cuisine, Dr. Jan has been featured in print and radio outlets. She worked on TV production for America’s Test Kitchen and was a regular contributor for WGBH’s Boston Public Radio.
Dr. Jan is a two-time graduate of Boston University in Communications (B.Sc.) and Gastronomy (MLA). She earned her Ph.D. from Iowa State University in hospitality management with a focus on food allergy knowledge and training in ethnic restaurants. Dr. Jan’s research interests include workplace training and education in foodservice, career progression in foodservice, food safety and food allergy in restaurants, and culture and cuisine.
Travis Masiero
Travis Masiero Restaurant Group
Travis Masiero Restaurant Group
Owner of Travis Masiero Restaurant Group
Travis Masiero is the owner of the eponymous Travis Masiero Restaurant Group, based in Singapore. Collectively, the group operates four restaurants, including Luke’s Oyster Bar & Chop House and Blue Label Pizza & Wine. A graduate of both the Culinary Institute of America and Cornell University, Travis has been working in restaurants since he was 15 and counts Four Seasons Hotels and Hillstone Restaurant Group among his former employers. He has witnessed and participated in the maturation of the Singapore restaurant industry for the last 14 years. Presently, the group is prepared for sustained growth throughout Asia.
Ivan Brehm
Chef/Owner
Restaurant Nouri
Chef/Owner of Restaurant Nouri
Ivan Brehm is the owner and head chef of Singapore-based Restaurant Nouri. He has worked at some of the best restaurants in the world, including Per Se in New York, Mugaritz in the Basque Country, and The Fat Duck in England. With a mixed heritage of Italian, German, Russian, Spanish, Lebanese, Syrian, and Brazilian, Ivan has developed a cuisine as eclectic as his own lineage. He has Culinary Arts degrees from both SENAC Hospitality in Brazil and the Culinary Institute of America in the U.S.
Lilly Jan
Lecturer
Cornell SC Johnson College of Business
Lecturer, School of Hotel Administration, Cornell SC Johnson College of Business
Lilly Jan is a lecturer of food and beverage at Cornell’s School of Hotel Administration. She brings nearly 15 years of experience in hospitality and foodservice, having worked in restaurants, catering and events, retail, and television production. Prior to joining Cornell, Dr. Jan was the Director of Culinary Operations for Newbury College in Brookline, Massachusetts. She also served as a faculty member and academic advisor at Newbury College, creating and teaching a range of classes across culinary and hospitality management. Dr, Jan has also taught for Le Cordon Bleu and Boston University.
As a chef, product and recipe developer, and foodservice consultant, Dr. Jan has worked with a variety of food-based businesses, including a food truck, on-demand food delivery, food startup, and retail food stores. She specializes in operations management, focusing on ushering food business concepts to market.
A frequent speaker and media contact on food culture, cooking, and Chinese cuisine, Dr. Jan has been featured in print and radio outlets. She worked on TV production for America’s Test Kitchen and was a regular contributor for WGBH’s Boston Public Radio.
Dr. Jan is a two-time graduate of Boston University in Communications (B.Sc.) and Gastronomy (MLA). She earned her Ph.D. from Iowa State University in hospitality management with a focus on food allergy knowledge and training in ethnic restaurants. Dr. Jan’s research interests include workplace training and education in foodservice, career progression in foodservice, food safety and food allergy in restaurants, and culture and cuisine.
Travis Masiero
Travis Masiero Restaurant Group
Travis Masiero Restaurant Group
Owner of Travis Masiero Restaurant Group
Travis Masiero is the owner of the eponymous Travis Masiero Restaurant Group, based in Singapore. Collectively, the group operates four restaurants, including Luke’s Oyster Bar & Chop House and Blue Label Pizza & Wine. A graduate of both the Culinary Institute of America and Cornell University, Travis has been working in restaurants since he was 15 and counts Four Seasons Hotels and Hillstone Restaurant Group among his former employers. He has witnessed and participated in the maturation of the Singapore restaurant industry for the last 14 years. Presently, the group is prepared for sustained growth throughout Asia.
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