Chefs from around the globe to convene at the Culinary Institute of America for three days of cultural and culinary exchange

NAPA, Calif., Oct. 15, 2026 /PRNewswire/ — Global cuisine experts from around the globe will convene for three days of culinary exploration at the 28^th annual Worlds of Flavor® International Conference and Festival at the Culinary Institute of America (CIA) at Copia. From November 4–6, leading chefs, food writers, researchers, and food and beverage professionals will explore how kitchens throughout Japan, Korea, Singapore, Thailand, and Vietnam have become laboratories of culinary expression—blending time-honored tradition with boundary-busting creativity—and how they’re influencing global food trends. The conference is designed to provide inspiration, insights, and practical applications for chefs and foodservice operators.

“In recent years, restaurant guests are diving deeper into the flavors and dishes of these five countries, and seeking to understand the stories behind them” said Jennifer Breckner, director of programs and special projects at the CIA. “We’ve gathered a roster of renowned and rising-star chefs from coast to coast and around the globe, who will share the culture and cuisines of these countries to educate and inspire other chefs and foodservice operators.” 

Featured sessions include:

• A Journey Begins: Heritage, Culture, and the Cuisines of Asia – Khir Johari, food ethnographer and author and Naoyuki Yanagihara, PhD, from the Yanagihara School of Traditional Japanese Cuisine in Tokyo will kick off the conference with an exploration of traditions, values, and cultural influences that shape the cuisines of East and Southeast Asia.
• Korean Comfort: From Seoul to the American Table – Esther Choi, chef and owner of Mŏkbar in New York City, and host of Cooking with Choi by Food Network on YouTube, and Monica Lee, author, chef, and founder of Beverly Soon Tofu in Los Angeles, will share how they shaped Korean food culture on opposite U.S. coasts and how comfort foods have long served as a connection to family, culture, and community.
• Southeast Asian Flavors Across the Industry – Emily Lim ’14, Chef and Founder of Dabao Singapore and Alex Ong, Director of Culinary Excellence at the University of Massachusetts Amherst, will use the CIA at Copia’s outdoor live fire kitchen to demonstrate how the flavors and techniques of Singaporean street food can be adapted for new audiences.

Additional presenters include: Kyle Connaughton, chef, culinary educator, cookbook author, and co-founder of three Michelin-starred SingleThread Farm Restaurant Inn and SoNoMa by SingleThread (Kyoto, Japan); Viet Hong, Chef-Owner, CieL (Ho Chi Minh city, Vietnam); Yoshinori Horii, Owner, Sohonke Sarashina Horii (Tokyo, Japan); Ji Hye Kim, Chef and Owner, Miss Kim and Little Kim (Ann Arbor, MI); Ian Kittichai, Chef, Restaurateur, Author, and TV Personality (Bangkok, Thailand); Arnold Myint, Chef and Owner, International Market (Nashville, TN); Don Nguyen, Chef and Co-owner, Khói (Houston, TX); Mai Pham, Author, Chef, and Owner, Lemon Grass Restaurant, Star Ginger (Sacramento, CA); Duangporn “Bo” Songvisava and Dylan Jones, Chefs and Co-Founders, Bo.lan (Bangkok, Thailand); Sam Tran Chef and Owner, Gia (Hanoi, Vietnam); Hajime Yoneda, Chef-Owner, Hajime, (Osaka, Japan); and more.

Worlds of Flavor is open to chefs and foodservice operators from independent and chain restaurants; college, university and K-12 school foodservice; contract foodservice companies; foodservice professionals who work at hotels, resorts, casinos, or cruise lines; and more. For more information or to register, visit www.worldsofflavor.com.

Adjacent to the conference will be a pop-up dinner at the Grove restaurant at the CIA at Copia, featuring Chef Nini Nguyen, a Top Chef fan favorite and cookbook author. Nguyen will host an exclusive VIP meet and greet, multi-course dinner, and cookbook celebration on November 5. Tickets are available. Her menu, which will consist of featured dishes from her debut cookbook, Đặc Biệt: An Extra Special Vietnamese Cookbook, will also be featured at The Grove from November 5–8. Reserve a table.

About the Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is dedicated to developing leaders in food, beverage, and hospitality. The independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies; and master’s degrees in culinary arts, culinary therapeutics, food business, sustainable food systems, and wine and beverage management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services are a valuable resource to industry professionals, and its worldwide network of nearly 60,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.

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SOURCE The Culinary Institute of America