Vice President Foodservice and Website, Idaho Potato Commission
Don Odiorne joined the Idaho Potato Commission in 1989. During his tenure he has also served on the foodservice boards of United Fresh Fruit & Vegetable, the Produce Marketing Association and was treasurer and then president of IFEC, the International Food Editors Council. His foodservice career began in fast food and at country clubs in the Denver area.
Senior Director of Culinary InnovationAt California Pizza Kitchen, Paul Pszybylski’s focus is on new menu development in the United States, as well as supporting CPK’s franchise partners around the world. He also works closely with Nestlé’s development team to create new California Pizza Kitchen Oven Ready Pizzas.
Michael Sabourin is currently a Corporate Chef for Windstar Cruises. Chef Michael spends a lot of his time travelling through Europe, looking for the best quality products for his work.
Chef Michael grow up in Montreal, Quebec Canada where he attended French culinary school, after which he worked 3 years in France and Japan. Michael was previously Executive Chef of the largest cruise ship in the world, the Oasis of the Seas, Sandals Resorts in the Caribbean.
Corporate ChefBorn and raised in a small town just outside of Tampa, FL, Shane has been in the industry since the age of 14. He has worked in all facets of the industry from small, locally owned casual dining spots to high end hotels and everything in between.
Culinary Strategist for the Mushroom CouncilAs Culinary Strategist with the Mushroom Council, Steve is responsible for foodservice strategy, menu development, communication, education and promotion. He has worked with countless chains to get mushrooms on the menu and is the point person for the Council’s new “Blended Burger,” a growing concept which adds ground mushrooms to meat in burgers, meatballs and other iconic products for better flavor, nutrition and sustainability.
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