the feast - Les Dames d'Escoffier - Vol. 3 Iss. 1

From the Editor

Dear Dames,

One of the things I love most about winter is the invitation to go deeply inward; an opportunity to connect on a level only these longer nights could possibly nurture. I treasure this season of coziness when hearty roasts and stews beckon small groups to candlelit tables, books brimming with distant worlds, inspiring thoughts, and new recipes piled high by my bedside and, of course, frosty walks with my pup, Otis, spying on those tiny buds at tips of branches encased in ice offering their hope for spring.

This winter issue of the feast was a pure joy to curate, and I hope you’ll curl up with a mug of something warm to enjoy it.

First up, Third VP Dame Kate Howell (London) and her Communications Committee share their collage of Dames as we prepare for our Annual Conference in Las Vegas this coming April. We reimagined the social campaign in “What Conference Means to Me” (page 4) and hope you’ll have fun clicking around the map to view messages of encouragement from our Dame sisters far and wide. The 2026 Legacy Experiences (page 8) are next level! Do you know any women in your circle who could benefit from these? Please share them! Applications are due March 31. Our two features propel us into the future and take us back in time. Dame Melissa Abbott (Seattle) brings us up to speed on how Artificial Intelligence (AI) is affecting gastronomy and hospitality in “Augmented Appetite” (page 10). Be sure to register for the Live Online event Why Food Still Needs Women’s Leadership in an AI Age on February 24. Then, buckle up in the Delorian and go back with Dame Jen Greenhalgh (London) to explore how LDEI founder Grande Dame Carol Brock planted the seeds for our international chapters in “Going Global” (page 12). As always, none of this would be possible without the guidance, input, support, and expertise of so many amazing Dames; and extra gratitude to the following: President Marilyn Freundlich, Immediate Past President Stephanie Jaeger, Second VP Beth D’Addono, Conference Chair and Past LDEI President Jennifer Goldman, Past LDEI President Deborah Mintcheff, co-editor Susan Slack, Executive Director Greg Jewell, and LDEI Designer Joni Keith.

Happy reading and healthy eating!

(Cover) Dame Maria Gomez-Laurens gets a loving squeeze from Grande Dame and Les Dames d’Escoffier founder Carol Brock, during the inaugural Flavors of Mexico. (L) The 2026 Legacy Award experiences feature career propelling opportunities for six deserving women. (R) Grande Dame Carol Brock with Dame Rachel Mueller of Monterey Bay during the first Edible London tour in 2014.

5 WHAT CONFERENCE MEANS TO ME

10 AUGMENTED APPETITE

14 CHAPTER PROGRAMS

8 LEGACY EXPERIENCES

12 GOING GLOBAL

26 MEMBER MILESTONES

partner spotlight

“The inroads women have made [in the industry] have not been because we are women, but because we are capable, determined, passionate professionals who show up and earn trust every day.”

Lisa Nuccio, Senior Manager of Strategic Giving at Tito’s Handmade Vodka and former LDEI Member

Lisa Nuccio joined the Tito’s Handmade Vodka team in 2018, but her relationship with the brand began more than 20 years earlier. At a time when the spirits industry was dominated by big-name vodkas and male sales teams, Lisa earned a position with one of the country’s largest distributors. Her sharp instincts and ability to tell a compelling story quickly set her apart, and within a few years she rose into management, becoming one of the first female managers in her region.

As her career advanced, so did her community. New relationships led her to Les Dames d’Escoffier, where she connected with accomplished women shaping the food and beverage industry. Eventually, she was nominated for membership.

“I remember thinking, why would these icons in our industry nominate me?” she recalls. “Joining the Austin Chapter early in my career was incredibly inspiring. I was surrounded by driven, entrepreneurial women shaping an emerging food and beverage scene in Austin and beyond.”

With her experience with the Dames, and the support of so many along the way, she built a successful career in distribution and eventually joined the Tito’s team.

“I moved to Tito’s because of the culture of giving and

the people who make up the organization. It felt like coming home.”

Once inside the brand working in sales and marketing, Lisa seamlessly expanded Tito's presence from the source. Whether in the field or speaking with accounts, she consistently wove philanthropy—one of Tito’s core pillars—into her work. Through the Love, Tito’s program, the brand teams up with nonprofits around the world to donate, volunteer, and create meaningful local impact. Employees are encouraged to support causes they care about, with Tito’s matching their efforts.

For Lisa, her passion for giving back was a natural fit. She immersed herself in Love, Tito’s initiatives and officially transitioned to the Love, Tito’s team in 2025.

Here, her focus on philanthropy and her time spent as a Dame truly shines through.

“Early on in my career, Les Dames d’Escoffier helped me find my voice and confidence as I navigated my roles as a woman in the industry, a wife, a mother, and a committed servant for the greater community.”

To learn more about Love, Tito’s and how Tito’s Handmade Vodka is turning spirits into love and goodness, visit lovetitos.com.

What Conference Means to Me

As anticipation amps up for the LDEI Conference in Las Vegas this April, Dames share and reflect on why they attend.

The social media campaign led by Third VP, Dame Kate Howell (London), and her Communications Committee, features videos and images from Dames far and wide as they look forward to reuniting with friends, colleagues, and fellow Dames this spring.

Ready to attend? Register via the “Events” tab in the LDEI Member Center and book your room with special rates at the beautiful Cosmopolitan Hotel of Las Vegas here.

Still have questions? Learn more about programming, speakers, special events and features in the digital program or visit the website. There is more to come and much to look forward to, but don’t wait too long.

“Strip the expense to get there, the meticulous planning to take time off from work, rid any socializing fears, and you are left with an unshakable invigorating spirit of connection that can only be gotten when a group of powerhouse women leaders in hospitality get together.”

DAME DORALICE HANDAL, SONOMA

“The most valuable part of attending the LDEI Conference is meeting women from across the country—and the world— who are equally invested in lifting up other women in our field. Learning from those who have paved the way is both incredible and humbling. That kind of selfless camaraderie isn’t found at typical industry conferences”

DAME ANNA TAUZIN, AUSTIN

“For me, the Conference is all about connecting. As women, we don’t always put ourselves first and I feel like the Conference is a chance for me to fill my cup with meaningful and joyous moments of connection.”

DAME ERIN MURRAY, NASHVILLE

A MESSAGE FROM KEYNOTE SPEAKER, ELIZABETH BLAU watch now watch now

NASHVILLE SONOMA ATLANTA

ST. LOUIS

DAME MARILYN FREUNDLICH, ST. LOUIS LDEI PRESIDENT

LAS VEGAS

AUSTIN HAWAI'I

“I love Conference! It’s a time I can reconnect with my sister Dames, learn about new trends in the culinary world and experience a city on a deeper culinary level.”

“The LDEI Conference is a vital source of professional inspiration, connection, and meaningful conversation. I cherish the friendships and unwavering support I’ve found within this remarkable network.”

DAME HAYLEY MATSON-MATHES, HAWAI’I

DAME BETH PAV, AUSTIN

CHARLESTON

“Attending our Annual Conference is one of the highlights of my year. I always come home recharged and grateful after being surrounded by women who don’t just make things happen for themselves, but help others shine as well.”

DAME ROBIN LEE GRIFFITH, CHARLESTON

“At Conference, I’ve made and maintained some of my dearest friendships with Dames. And, of course, the Legacy Award Luncheon is very near and dear to my heart. To finally meet these inspiring women in person; to hear their stories; and to connect with other Legacy committee members is very meaningful.”

DAME JULIE CHERNOFF, CHICAGO

“Attending this conference feels like coming home to a family reunion—one I’m truly excited to be part of."

DAME ANASTASIA NICKERSON, BOSTON

“Conference is a vital opportunity for members from chapters across the U.S. and beyond to come together, exchange ideas, and learn from one another. Personally, I’ve built meaningful new relationships, gained fresh insights, and shared my own experiences. It’s truly inspiring to spend time with such a diverse group of accomplished women who so generously offer their wisdom, expertise, and friendship.”

DAME CATHY SLOMAN, LONDON

CHICAGO CHARLESTON BOSTON NEW YORK LONDON

“From my very first Conference in 2005, I knew I wanted to one day serve as an International Board Member. That experience sparked my passion—to deepen my understanding of the organization and connect with other chapters.”

DAME BARBARA PIRES, ATLANTA

“Since my first Annual Conference in 1996, each gathering has felt like a reunion of brilliance, heart, and purpose. I come to reconnect, to grow, to explore, and to leave enriched—grateful to stand among the inspiring women of Les Dames d’Escoffier."

DAME JANEEN A. SARLIN, NEW YORK

SIX NEW LEGACY EXPERIENCES

LAUNCHED FOR 2026

Since 2009, in partnership with the Julia Child Foundation of Gastronomy and the Culinary Arts, Les Dames d’Escoffier International has offered the Legacy Awards: an impactful career-accelerator program providing professional mentorship with hands-on experiences to women desiring to enhance their careers. Each year at Conference, the Legacy recipients share heartfelt stories of their experiences—moving us all with their common themes of inspiration, confidence, connection, and vision. For a woman embarking on her career, this award is a game-changer. An

accelerator, actually, which opens new doors. This year, Dames from the Atlanta, Boston, Hawai’i, Kentucky, London and Portland chapters have curated highly immersive experiences with each being custom tailored to meet the needs of the award recipient.

Consider the women in your sphere who could benefit from such an experience. Our goal is to expand our outreach so we are asking all Dames to motivate three qualified women to apply and support them in submitting their applications. Consider this your call to action!

Vertically Integrated Farming: From Pasture to Plate in Atlanta

The experience is built around a three day intensive at White Oak Pastures in Bluffton, Georgia. White Oaks is a sixth generation, zero-waste, vertically integrated farm where livestock is pasture-raised, slaughtered, butchered, and cooked.

Restaurant Ownership & Hospitality Experience in Boston

Work closely with three awardwinning Dame restaurateurs to cover aspects of owning and operating an independent restaurant. The awardee will learn business planning, menu development, space design and outfitting, marketing, staffing, purchasing and finances, and much more through the experience.

Hawaii’s Big Island Roots & Revenue Experience

This experience introduces the awardee to the multifaceted realm of local agricultural goods and critical revenue streams. In Hawai’i, where 90 percent of foods are imported, she will work with Dames to explore everything from development and marketing to production and distribution.

A most comprehensive experience tracing the eco-system of distilling bourbon and the businesses built from a fine distilled product and brand. A keen focus on the relationships between master distillers, blenders and tasters, brand pioneers and founders will be at the forefront!

Harvesting Knowledge: A Sustainable Food Experience in Ireland

The London Chapter with The Ballymaloe Cookery School and Organic Farm in Ireland will offer their Week of Practical Homesteading course. Led by global food leader Dame Darina Allen, the focus is on regenerative farming, traditional skills, culinary education and food sovereignty.

A week of practical, approachable methods on how to take a delicious idea from early production to maturity and success with Oregon-based, women-owned artisan food brands. An experience aimed to ground and inspire the entrepreneur awardee’s real-life experiences.

AUGMENTED APPETITE: How AI Is Reshaping Food Without Replacing Us

By Dame Melissa Abbott (Seattle)

Artificial intelligence (AI) is already reshaping how we discover and engage with food— emerging as a practical tool for managing everyday food decisions and as a cultural force influencing aspirations and values around food, health, and discovery.

What AI is and what AI is not

Using vast amounts of data, AI is a technology that enables computers to perform some of the thinking tasks people do—like spotting patterns, generating language and images, and helping make predictions or decisions. AI is not sentient and is unable to “understand” in the way humans do. It's a very sophisticated tool for processing and generating text based on patterns, rather than a thinking being with its own mind.

Experimentation Without Abdication

According to a recent study by Hartman Group, a Bellevue, Washington-based food and beverage consultancy, many U.S. consumers are already experimenting with AI in their food lives. Nearly

a quarter of consumers use AI for food-related information, with adoption notably higher among younger people (28 percent of Gen Z and 33 percent of Millennials). Current uses center around exploration and efficiency: searching for new recipes, discovering restaurants, supporting health goals, and identifying new products. Yet even as users experiment with AI, they remain invested in meaningful connections to people, places, traditions, and expertise.

Digital–Physical Dining Ecosystems: Where AI Meets Embodied Experience

As hospitality formats evolve, the digital footprint—its content, engagement, storytelling, and community-building—becomes as important as the on-site experience itself. Emphasizing the importance of connection, Third Vice President, Dame Kate Howell (London), says “What’s emerging is less about 'digital versus physical' and more about a continuous relationship. The most interesting operators aren’t simply

promoting what they do — they’re inviting people into their values, their sourcing, their people, and their wider purpose. They often combine physical warmth with strong digital storytelling, so the sense of ‘welcome’ extends beyond the space itself.”

AI can help diners discover experiences and deepen engagement over time. “Restaurants can benefit most from AI if used properly,” according to Restaurant Strategist Dame Angela Vendetti (Philadelphia). She elaborated by saying, “Unlike other industries, AI is enabling better human interaction and faster decision-making. You can use AI to craft a strategy or response to save time, but make sure you personalize it. It should feel authentic.”

This underscores how people increasingly want to feel part of something larger rather than as a transaction when it comes to food and dining.

As AI accelerates the creation, sharing, and amplification of food information, trust becomes a differentiator—not a given. Trusted AI sources are those which combine:

• credible evidence (named experts, scientists, farmers, or organizations)

• human accountability (demonstrate how food fits into lived, everyday life)

• cultural understanding (producers and narratives rooted in authenticity, rather than with trends)

Preserving Human Connection in a Digital Food World

Food remains fundamentally social and cultural. It carries memory, identity, and care—dimensions that resist automation. The strategic challenge is not whether to use AI, but how to use it as a facilitator of discovery and belonging.

“In terms of pitfalls, I’d be cautious about chasing trends or technology for their own sake,” advises Kate. “AI and digital tools are incredibly powerful, but they should amplify hospitality’s core strengths — care, generosity, and authenticity — not replace them. When brands become overly curated or transactional online, they can lose the very warmth that draws people in offline.”

“AI can enhance human connection by customizing offers, helping hosts keep track of guest preferences, and automating training improvements in a high-turnover industry. It can also help with profitability,” explains Angela. “With [the point of sale program] Toast, I can identify the ‘dogs’ on the menu (low profit/low popularity) or understand my client’s repeat guest rate by month and compare it to the industry average. But it still requires a person to leverage it. It’s giving me better data to work with to help my clients thrive.”

Reference Source: Hartman Group: Food + Technology 2026

About the writer: Melissa leads the Syndicated Studies division at The Hartman Group, a consultancy focused on identifying demand-side trends in the food and beverage industry. She has been tracking cultural trends in food and retail industries for over two decades.

What are the implications of AI?

• AI is rapidly becoming a gatekeeper of discovery. Search results, recipe recommendations, dining suggestions, and expert quotes increasingly come from AI summaries. Owning your intellectual footprint matters more than ever: named authorship, clear credentials, and first-person expertise help AI systems recognize authority.

• The value of professionals shifts from content creation to curation, interpretation, and storytelling. This elevates chefs and educators who can explain process, provenance, and purpose.

• Human interpreters are emerging as a new leadership role. While AI creates efficiency, women food professionals create meaning. AI will not replace women in food—but it will reward those who:

• Claim expertise clearly

• Lead with context, culture, and care

• Use technology intentionally rather than passively

Additional Reading & Resources

• Nation’s Restaurant News, Technology Coverage

• Food Institute, AI & Innovation

• The Spoon, Food + emerging tech

• Set up alerts or newsletters around keywords like “AI food supply chain,” “restaurant personalization AI,” and “AI in hospitality guest experience.”

GOINGGLOBAL

Clockwise from top: London Dame Shelly Nuruzzaman with Carol Brock during the inaugural Edible London tour in 2014; Hayley Matson-Mathes (Hawaii), Carol, Jacqui Pickles (London), and Sue Carter (London) get together at Conference; Carol with Dame Rachel Mueller (Monterey Bay) dine together during Edible London in 2014; Dame Maria Gomez-Laurens (San Diego, Mexico) with Carol during the first Flavors of Mexico. (Opposite page) A treasured handwritten message from Carol to Maria.

CAROL BROCK’S INTERNATIONAL IMPACT

By Dame Jen Greenhalgh (London)

Les Dames d’Escoffier founder, Grande Dame Carol Brock had a fiery passion: bring together diverse women leaders to serve the purpose of bettering themselves, each other, and lifting others along the way. Her vision ignored borders, crossed oceans and took root in four international chapters: British Columbia (1992), London (2010), Mexico (2015), and Italy (2022) Founding members from each remember Carol and describe how they continue to honour her legacy.

London calling, all Dames

London founders Sue Carter and Valentina Harris, the first president, recall that their beginnings were anything but planned.

“The idea began almost accidentally,” Sue explains.

“As I left the Austin Chapter to return to London, a fellow Dame suggested I start a chapter there. I laughed it off at first; I’d been away for 23 years! But once I was home, I realised there was nothing offering the mentoring, philanthropy, and community that Les Dames provided.”

Valentina remembers Carol’s “mischievous laugh, boundless enthusiasm, and unwavering belief in the LDEI principles.” This, she says, were always inspirational to her in the best possible way.

Sue vividly remembers her first meeting with Carol at Conference in Atlanta. “I didn’t recognise her at first; an elegant, red-haired woman sat beside me and started chatting. When she realised who I was, she was delighted and so proud of what Valentina and I had achieved in London. It made us both feel very special.”

“It was always that twinkle in her eye and the sense that around Carol things would just always work out,” Valentina says as she remembers her warmth. “She always made me feel welcome.”

Springing from an idea shared by Carol, London began their Edibles Tours in 2014. Despite being well into her 80’s, she attended the inaugural event, missing nothing and delighting everyone with her boundless enthusiasm and joy for connection.

Today, the Edibles Tours remain a hallmark of the chapter’s ethos: celebrate the leading women of the U.K.’s culinary scene while raising funds and awareness for important philanthropic initiatives.

Canada’s Sisterhood

Across the ocean in Canada, Dame Pam Williams, reflects on her chapter’s early days.

“From the very beginning, we knew that building a community here would require imagination and persistence,” Pam says. “We have a relatively small and widely dispersed population of women—every connection counts. Yet over the years, the chapter has awarded hundreds of thousands of dollars in scholarships, a truly remarkable achievement for a province that stretches across territory larger than France, New Zealand, and the U.K. combined! Even in the days before the internet, when fax machines and phones were the tools of the trade, our chapter persisted.”

While an in-depth feature on B.C.’s foundation was published in the November 2025 issue of the feast, it is important to highlight their dedication to diversity, equity, and inclusion—something they do with pride in honour of Carol.

“Diversity has always been our lifeblood,” Pam says. “From day one, we welcomed women of many ethnicities and backgrounds, weaving a global perspective into our events, culinary culture, and hospitality. That spirit of inclusivity reflects Carol’s original vision.”

Dames, Italian style

“Carol embodied the curiosity, generosity, and strength that Les Dames stands for without ego,” says Dame Silvia Mariani, founding member and first president of the Italy Chapter. “She ensured Les Dames wasn’t about hierarchy or prestige, it is about belonging. I wanted to bring that same sense of welcome, mentorship, and shared passion to Italy.”

Creating and building a chapter outside of the U.S. has logstical obstacles that can easily deter even the most eager woman. Carol’s vision and mentorship, however, still empowers Silvia to keep dreaming beyond borders.

“She never saw LDEI as something fixed or limited to one country,” she explains, “she spoke of it as a living idea, women supporting women, wherever they were. Seeing how she trusted that vision inspired me to imagine Italy not as ‘outside’ of LDEI, but as a natural home for it.”

Silvia knew that the Italian chapter had succeeded in honouring Carol’s legacy when the members began saying: “We weren’t copying; we are continuing! The heart remains Carol’s, the voice has become distinctly Italian.”

The soul of Mexico

To Dame Maria Gomez-Laurens (Mexico and San Diego), meeting Carol remains the highlight of her 22 years as a Dame. She treasures a pair of earrings that once belonged to her mentor and affectionately remembers some of the last words Carol said to her: “Believe in yourself, Maria; you can accomplish anything.”

The founding of the Mexico Chapter was not easy, but it is one that exemplifies heart and dedication. “I had to sell the idea to women leaders in my industry,” recalls Maria as she reflects on the geographic and cultural hurdles her and her founding sisters had to overcome. “Charity work in Mexico is not as common as in the U.S. and the mission statement has been a work in progress to keep. This is why Flavors of Mexico was created. It has helped support the chapter by paying their dues and paying for several members to attend Conference; In addition to accomplishing community work.”

Carol has and will always be Mexico’s heartbeat. “In every event we tell her story and thank her for the legacy she left for us,” says Maria. “We were very fortunate to have her attend two Flavors of Mexico. She congratulated us for attention to detail and also for bringing such a strong educational aspect to the event.”

Today, Carol’s influence remains apparent. “We carry the pride of our culture, our history, but also the fact that we belong to a community of strong visionary women. Keeping true to who we are and embracing the power of connectivity and support has strengthened our chapter.” In closing, Pam sums it up best. When asked what she would say if she could have coffee with Carol today: “Thank you. For seeing a need no one else did, and for founding an organisation that continues to inspire, support, and connect women today.”

Words to live by. Thank you, Carol.

About the writer: Jen has been a chef for 30 years and now runs her own consultancy business. Sample her hot sauces and seasonings at Two Dogs and read her musings under the Substack of the same name.

chapter programs

By Dame Nichole Bendele (San Antonio)

ARIZONA

by Shannan Perciballi

In mid-November, 21 members of our chapter gathered at The Phoenician Resort in Scottsdale for a holiday celebration. Event & Programs Team Leader Dame Lisa Mercer and her staff curated an outstanding spread of sweet and savory bites to complement the many, delightfully varied tea options. This quiet, intimate gathering in a stunning setting with gorgeous live piano music was the ideal opportunity to welcome two new Arizona Dames: Erin Coopey and Jennifer Davis Page. Several chapeaux were donned and champagne flowed, as we reconnected and made merry before the holiday hustle and bustle began. As always, we appreciated the Tucson Dames for making the two-hour drive to gather in person!

BIRMINGHAM

by Donna Cornelius

October 19 was the date for our chapter’s annual Champagne & Fried Chicken fundraiser, an event that combined community spirit, great food and a lot of fun. Co-chairs Lindsey Noto King, Chae Richards, Kathy G. Mezrano and Kay Reed designed the festive picnic party at Birmingham’s Pepper Place. Several Dames cooked fried chicken at the venue, and others contributed dishes made from some of their favorite recipes. Guests could pick up their food-filled totes, champagne and dahlias grown by Dames Deborah Stone and Alexandra Stone-Flowers via a drive-through line or choose to stay and dine onsite.

The 2025 edition of Champagne & Fried Chicken raised more than $75,000 in sponsorships, which will enable our chapter to provide scholarships and business grants. We’re already gearing up for 2026: The date for next year is October 4.

(Top) Maureen Holt (left) and Clara Darling (right) were part of the team of Dames who fried the chicken on site at the fundraiser— delivering it hot and crispy to the guests. (Center) Champagne & Fried Chicken is always a team effort. All of our members work together to make it a success—and improve on it year after year. (Bottom) This year the focus was on enhancing the inperson Fried Chicken & Champagne party under the twinkly lights at Pepper Place. It was a hit with our guests.

BOSTON

by Lara Zelman

The Boston Dames were honored to receive NECAT’s (New England Culinary Arts Training) Culinary Partner of the Year award at the 2025 Best of NECAT Gala. NECAT empowers adults facing barriers to employment through culinary training, social-emotional development, and career readiness. Boston Dames proudly support this mission through the Susan Chused Still Memorial Fund, providing knife kits to student leaders in each graduating cohort. The evening was especially meaningful as students and faculty shared success stories. We heard how Dame Susan Lane, Dame Pascale Martineau, and Dame Michelene Desormeau contribute their special skills to fostering culinary careers. Dame Patricia Estorino served as guest chef, collaborating with students on a spectacular Cuban feast. Our focus on philanthropy continued with a $3,000 donation to Food Link MA to support their important mission to create a more equitable food system throughout Greater Boston by rescuing and distributing high-quality, customized food and by advocating for systems change. Boston Dames also partnered with The Epicurean Club of Boston for Chefs Feeding Vets, where Epicurean chefs prepared a multi-course meal and Dames helped serve those who served our country. We wrapped up the year with a “trip” to Havana at Dame Patricia Estorino’s Gustazo Cuban Kitchen, enjoying a festive Cuban dinner and holiday fun. Thanks to Dame Paula Collins for introducing us to the Christmas Cracker tradition!

(Top) Dames receiving the NECAT Culinary Partner Award: (L-R) Patricia Estorino, Michelin Desormeau, Pascale Martineau, Lara Zelman, Robin Cohen, Hannah Bartholomew, Paula Collins, Susan Lane, Victoria Fabbo. (Bottom) Dames enjoying our holiday dinner! (L-R) Susan Brennan, Susanne Greelish, Joellen Margarita, Justine Chuairy

BRITISH COLUMBIA

by JoAnne Lauzer

In November, we held our AGM in Vancouver with 52 Dames in attendance from across the province. Outgoing President, Lee Murphy, welcomed Jenice Yu as the new President, passing the “silver spoon” which has made a fun comeback as the official gavel. The new board was appointed and LDEI Immediate Past President, Stephanie Jaeger was on hand to address the group. We also inducted six new members who continue to provide broad representation of the food, beverage and hospitality industry from across British Columbia.

Following the AGM, attendees celebrated the evening with an elegant reception followed by an unforgettable dinner at Sutton Place’s Boulevard Kitchen & Oyster Bar. The menu featured some of B.C.’s best products, including a stunning seafood tower, local honey, sparkling cider and the best shortbread cookies—all provided by Dame-owned businesses. Dames also donated items for the prize draw, which helped to raise funds for our chapter.

Caren McSherry, one of our Chapter’s founders, had fun as the emcee as she welcomed newly inducted members and kept the evenings festivities on track.

Chicago Dames and friends after a morning volunteering at the Greater Chicago Food Depository, December 2025.

CHICAGO

by Erin Drain

In December, the Chicago Chapter led a fundraising initiative and volunteer day with the Greater Chicago Food Depository, one of the region's largest and most impactful food banks. A group of about 20 Dames and friends volunteered on-site, sharing camaraderie and sense of well-being while helping out Chicagoland’s hungry during the holiday season. Between individual donations and our chapter's fundraising, we were able to donate over $3,000.

CLEVELAND

by Shara Bohach

In November, veteran Cleveland Dames hosted a drop-in workshop called How to Use Your LDEI Membership. Members were invited to drop in to learn about resources available in the member section of the LDEI website, for assistance in setting up their online profiles, and to discuss ways LDEI membership can be of benefit beyond one’s own chapter. It turned into a bit of a brainstorm session on networking, marketing, education, and more. The workshop was hosted at Index Coffee and Books, serendipitously right amidst the culinary section of books.

In December, a small group of Dames gathered for the annual Cookie Exchange at Dame Carol Hacker’s home. Each brought two dozen cookies to nibble and exchange with each other over festive stories, wine and bubbly, in a cozy, relaxed setting.

Cleveland

attend the resources

HAWAII

by Hayley Matson-Mathis

Our chapter celebrated our 25th Annual Escoffier Dinner on October 26 at Mariposa restaurant in Honolulu. The dinner was hosted by our Chapter President and Mariposa Pastry Chef Abigail Langlas and prepared by Executive Chef Marc Freiberg. At our dinner, we welcomed and honored four exemplary culinary students: Mariana Hurtado and Samantha Barayuga of Leeward Community College, and Ashley Inamine and Rachael Mathers of Kapiolani Community College.

(Top) Hawaii Dames gather for their 25th Anniversary Escoffier Dinner. (Bottom) Leeward and Kapiolani Community College culinary students were welcomed by Dame Hayley Matson-Mathes.

GREATER MADISON

by Allison Pfaff Harris

The Greater Madison Chapter Holiday Meet & Eat brought members together for a delightful One Dame Fine Chef brunch at The Book Kitchen in Mineral Point, Wisconsin— an afternoon of seasonal flavors, connection, and celebration.

LONDON

by Kate Howell

London gets Stacked! London has launched a new Substack to bring its vibrant community closer together—and to a wider audience.

The LDE London Substack will showcase the voices, experiences and expertise of our members, sharing news, reflections, recipes and insights that celebrate how women lead, create and connect through food. From seasonal traditions and personal stories to chapter updates and culinary inspiration, the platform offers a more intimate and accessible way to engage with our chapter’s work. Substack allows our chapter to publish regularly and directly, creating a growing archive of content that reflects our values of community, mentorship and generosity of spirit.

The first post set the tone for the year ahead, combining a warm welcome with a seasonal recipe and a glimpse into the chapter’s shared table—where food, conversation and connection meet.

The LDE London Substack is free to subscribe and open to all, whether long-standing members or those curious to learn more about the women shaping food culture today.

NEW ORLEANS

by Beth D’Addono and Colleen Rush

Our chapter's annual Hot Dish fundraiser on October 22 got the job done—we sold out and reached our goal! We’ll be awarding three Leading from the Heart Award grants in 2026 to women making a difference in our hospitality community.

Thanks to our ticket holders, raffle-bidders, auction-watchers, community sponsors, beverage pros, generous donors and outstanding chefs who cooked their hearts out. Big love to our Programs Committee (special shout-out to Dame Jennifer Kelley, VP of Programs and event-wrangler extraordinaire) and our many powerhouse volunteers. And finally, a huge grateful shoutout to Paradigm and all of our sponsors who are vital partners, advocates and supporters of women in hospitality. We’re overflowing with gratitude.

In November, we enjoyed a visit with Sal Sunseri, owner of P&J Oyster Company—an iconic French Quarter institution and the oldest continuously operating oyster dealer in the U.S. Sal, a passionate storyteller and industry veteran, welcomed members inside the historic space for an engaging conversation spanning everything from his family’s multigenerational role in Louisiana’s oyster trade to the science and sustainability of Gulf aquaculture. There was quirky trivia and unforgettable anecdotes.

(Top L) Dame Maggie Scales, co-owner Le Boulangerie, preps her bite for the Hot Dish fundraiser. (Top R) Crispy rice with shrimp from chef Amy Mehrten, Cooper Vine, was a crowd favorite. (Center and Bottom) NOLA Dames enjoyed a behind-the-scenes visit with Sal Sunseri, owner of P&J Oyster Company—an iconic French Quarter institution and the oldest continuously operating oyster dealer in the U.S.

NEW YORK

by Sharon Franke

We recently partnered with the Food Bank for New York City to organize two impactful days of service at the organization’s Community Kitchen and Pantry in Harlem. First, six Dames managed the Pantry Distribution shift, diligently packing and handing food to 350 families. Then, nine Dames came together for the Community Meal Service shift, preparing and serving Executive Chef and Dame Sheri Jefferson’s delicious dishes. Volunteers welcomed guests, served meals, and cleaned up, delivering 340 dinners to Harlem community members.

As LDNY celebrates its 50th Anniversary, Joan Brower and Marsha Palanci extended heartfelt thanks to all members who contributed!

Our holiday potluck gathering, complemented by wines courtesy of Vinedos Imports and Global Vineyards Imports, was at the stylish Steelite dinnerware showroom. The evening highlight was the presence of renowned baker Dame Dorie Greenspan (New England) who joined Dame Tara Bench for a Q&A session about her latest cookbook, Anytime Cakes. Dorie revealed vanilla has now replaced chocolate as her favorite flavor; and admitted, if limited to one food, she would choose rice. She also discussed her decision to use illustrations, crafted by artist Nancy Pappas showcasing Ellen Negrin’s Spoonable Ricotta and Barbara Sibley ’s Herb Butter Chicken. Desserts shone with Tara’s Holiday Bundt and Janeen Sarlin’s Sasha’s Grated Apple Cake.

SAN ANTONIO

by Cathy Siegel

Dames served 58 children at the Roy Maas Youth Alternative (RMYA) Christmas Dinner. The RMYA provides critical emergency shelter services for runaway, homeless, foster youth, trafficked, and children transitioning from juvenile probation. Children decorated Gingerbread Houses, visited with jolly St. Nicholas, and received their wish list gifts. Dame Carol Ocker chaired and organized this heartfelt event while Dame Kim Mauldin coordinated the Dame Elves who shopped and wrapped the gifts. Our Green Tables Holiday Distribution helped the Time Dollar Community Connections give bags of holiday meal food for families in need. Kim, Debby Stein, and Linda Triesch serve as Green Tables Co-Chairs.

Our Legacy Award for an outstanding lady in our community, Suzanne Mead Feldmann, was held at Lisa Wong’s Rosario’s ComidaMex. The Dames Holiday Potluck Dinner Party was held at Voight Center. Dames also brought a White Elephant for a very merry mystery gift exchange. Dames Lainey Berkus and Emily Simpson coordinated our first bi-annual membership meeting and reception of the year to be held at the newly imagined The Gunter Hotel. Hors d’oeuvres and Becker Vineyards wines were enjoyed at this historic 1900’s hotel.

Dames as RMYA Christmas Dinner: (Front Row) Misti Morrow, Carol Ocker, and Stephanie Seefeldt; (Back Row) Darcie Schipull, Nicola Massey, Linda Triesch, Emily Simpson, Kim Mauldin, Kay Grinnan, Tracey Maurer, Susan Johnson, Cathy Whitson, Kathy Gottsacker, and Judy Porter Smith.

SAN FRANCISCO

by Jodie Chase

Over 40 Bay Area, Sonoma, and Sacramento Dames celebrated Dame Jerry Di Vecchio’s 90th birthday at Chez Panisse Café. Jennifer Sherman hosted us and managed the bar while Kara Nielsen toasted Jerry’s 36 plus years of dedication to our chapter.

Befitting Jerry’s legacy as ‘The Contessa,’ a moniker bestowed by her beloved Sunset colleagues, we feasted on 13 gorgeous birthday cakes! Linda Anusasananan and Elaine Johnson (Jerry’s former Sunset colleagues) used recipes from Sunset. Maureen Donegan baked Pineapple UpsideDown Cake in a 90-year-old woodburning oven. Alice Medrich, Anne Baldzikowski, and Katie Calhoun brought gluten-free cakes, flavored

in chocolate, kumquats, and berries. Alice’s EVOO Extravaganza featured ornate chocolate ruffles. Helen Roberts’ Lemon Coconut Cake was a family favorite, as was Cathy Jörin’s Philadelphia Almond Cake, a multi-layer confection from pastry chef Pierre Hermé. Doralice Handal paid homage to Chez Panisse with an Almond Torte from Chez Panisse Desserts. Linda Carucci recounted baking a Russian Apple Torte inspired by sister Dame Dorie Greenspan. Mary Gassen and Saundra O’Day brought Jerry’s favorite almond croissants from Noe Valley Bakery. Liz Mishler, owner of Belle Bru Café, tied her Pumpkin Spice Cake to the autumn season.

This was a memorable day and a celebration of sisterhood, LDEI commitment, and hospitality.

WASHINGTON, D.C.

by Carole Sugarman

The original plan was to have a behind-the-scenes visit of Grande Dame Julia Child's kitchen at the Smithsonian National Museum of American History, followed by dinner at a Damesowned restaurant. But the joint program between our chapter and members of the Philadelphia chapter pivoted when the government shut down in October-November and the museum was closed. Instead, a tour of the National Museum for Women in the Arts, owned by a private nonprofit, was arranged. Dinner at Ama, an Italian restaurant owned by one of our members, Johanna Hellrigl, went off without a hitch, with 24 Dames—16 from D.C. and eight from Philly. The best part was the relationships forged among members. The enthusiasm and sense of camaraderie were truly amazing.

member milestones

By Dame Dottie Koteski (Philadelphia)

ATLANTA

Naomi Green accepted the role of President and CEO of Hands On Atlanta. From early work in restaurants, to scaling Giving Kitchen nationally, to supporting women leaders at OnBoard, each post prepared Naomi for this position. Atlanta has always been her home, and she is honored to serve her city and neighbors in this tremendous capacity.

BIRMINGHAM

Tena Payne’s pottery, Earthborn, was requested by a visiting chef while cooking in The James Beard House, thereafter, her pottery will remain in the Beard House for future chefs to choose and use. Earthborn, which offers high quality artisan stoneware, is based in Leeds, Alabama.

Pardis Stitt received the Michelin Outstanding Service Award, one of four special awards bestowed by Michelin this year. She and her husband, Frank Stitt, are co-owners of the Stitt Restaurant Group, including Bottega restaurant in Birmingham, and head of Bottega’s front-of-the-house operations.

Rachel West recently joined Hoffman Media as the editorial director of 83 Press, the company’s book publishing division. She oversees the editorial and creative teams producing books across a variety of genres, including culinary and lifestyle.

(Top L) Emily McDaniel of Bayonet, (Bottom L) Kristen Farmer Hall of La Fete, (Top R) Idie Hastings of OvenBird, and (Bottom R) GeriMartha O’Hara of Pizza Grace, owners or coowners of these restaurants, were included in the first Michelin Guide to the American South and each earned Michelin’s Bib Gourmand awards.

BOSTON

Debbie Brosnan, chef, owner and founder of The Effortless Kitchen published her second cookbook, The Effortless Kitchen Cookbook Volume 2: More Simple, Healthy and Delicious Recipes That Make Everyday Cooking Effortless. The cookbook includes weeknight recipes that are inspired by her cooking class favorites and her foodie travel adventures.

Lucille Giovino celebrated her 90th birthday in 2025! She has been a lifelong Dame, following her mother, Eda Saccone, the founder of the Boston Chapter. Lucille has been an active member and holds a lifetime board position with the chapter.

Liz Weiss, author, registered dietitian, food blogger, and podcaster coauthored a new book with collegial dietitians, SuNui Escobar and Rosanne Rust. The GLP-1 Kitchen: 50+ ProteinPacked, Fiber-Rich Recipes for Living Well on WeightLoss Medications bridges the gap between science and the kitchen and offers practical ways to eat well while taking GLP-1 medications.

member milestones

BRITISH COLUMBIA

Nicole-Ann Poitras (L) received LDBC’s Above & Beyond Award during November’s AGM. This annual award is presented to a Dame who has made a significant difference in achieving our chapter’s goals. Nicole has shown incredible leadership and support to our executives and members, ensuring that our chapter always runs smoothly.

CHICAGO

Liz Barrett, Certified Specialist of Wine, was inducted into the Confraria do Vinho do Porto held at Chicago’s Drake Hotel in October. The Confraria is the community of port producers, sommeliers and journalists tasked with reinforcing the image of Port Wine worldwide. Each new Confrade received a prestigious tambuladeira and certificate.

CLEVELAND

Ramat Wiley celebrated the first year in her new brick and mortar space for Adun Spice Co. and participated in the Goldman Sachs 10,000 Small Businesses Holiday Market in New York City where they happily sold out their product.

COLORADO

Holly Arnold Kinney sold her nationally acclaimed restaurant, The Fort, and has retired. Revesco Properties and City Street Investors will steward The Fort’s legacy and ensure its continued success for future generations. The Fort was built by Holly’s family in 1963, and she joined the business in 1999.

DALLAS

Tiffany Derry's SHEF F+W Festival in Grand Prairie delighted Dallas diners. Over four days and nine events, attendees met celebrity chefs Kwame Onwuachi, Duff Goldman, Arnold Myint, Michael Voltaggio, Dawn Burrell and more. The purpose was to uplift hospitality professionals and throw an inclusive, fun food event which financed scholarships for two culinary students.

Iris Midler completed another series of food festivals in Dallas and Houston. Chefs For Farmers Food & Wine Festival connected chefs, farmers, artisans and foodies. In its 15th year, the two-day event in Dallas showcased over 60 chefs and 4,000 attendees. Time Out magazine called it one of the best food festivals in the U.S.

Wasserman recently was installed as Dallas Regional President of the American Jewish Committee (AJC) and the Global Advocacy organization working with world leaders to fight antisemitism and support democracy at home and abroad.

member milestones

NEW ORLEANS

Mary Bartholomew, PhD was promoted to Conseillier Gastronomique des Etas-Unis of Chaine des Rotisseurs. The induction took place on Sunday, December 7 at the holiday induction reception and dinner at the Windsor Court Hotel in New Orleans. This officer is responsible for the planning and coordination of the 2026 National Chapitre taking place in Philadelphia.

Katy Casbarian organized a memorial at Arnaud’s restaurant to honor victims of the 2025 January 1 attack in New Orleans. Katy worked with local artists, led fundraising and community engagement for the event named, Second Line in the Sky, which included 822 prayer flags strung across 21 buildings that brought the tribute to life on December 1.

Kaitlin Guerin, chef/ owner of Lagniappe Bakehouse and Chef Shonda Cross teamed up to a 1000 Meals for Thanksgiving dinner series held on November 21–22. The event followed with a “buy a meal, give a meal” to fund 1,000 meals for those facing food insecurity. More than 450 meals were donated to Below Sea Level Aid, a communityrun group in New Orleans.

Maggie Scales, Executive Pastry Chef for Link Restaurant Group and La Boulangerie partner, showcased Louisiana’s culinary excellence at Taste Louisiana in New York’s Chelsea Market in October. A key force behind acclaimed restaurants Pêche and Gianna, Maggie continues to elevate New Orleans dining scene with dedication to Louisiana’s vibrant food culture.

NEW YORK

Amy Sins, chef/ owner of Langlois Culinary Crossroads, led recovery efforts in hurricane-struck Jamaica through her nonprofit, Fill The Needs. Her team delivered clean water, medical supplies and tech for long-term resilience, including a solar-powered Starlink system while training locals in water filtration and supporting community health infrastructure.

Sue Strachan had a New York Times article written about her latest book, The Obituary Cocktail published in October. Its headline was “The New Orleans Drink That’s Back from the Dead” and noted that the Obituary’s unforgettable name has been down but never out over at least 85 years.

Sophina Uong of Mister Mao (photo) and Emily Shaya of Saba received top honors Bib Gourmand nods from the inaugural Michelin Guide to the American South. The Guide also gave Recommended status to Mia Devillier of La Petite Grocery and Nina Compton of Compère Lapin.

Rachel Martin was recognized as a 2025 Wine Industry Leader by Wine Business Monthly for meaningful contributions to wine education, industry standards, and long-term category evolution.

member milestones

PHILADELPHIA

Rose Levy Birnbaum’s memoir, Ma Vie en Rose (my sweet life), will be published by 83 Press in September 2026. It includes her life story and time capsule highlights of the food world evolution from the 1950’s to the present.

Ellen Yin was featured in the Wall Street Journal’s “What Your Waiter Really Thinks of You.” Her contribution regarding rules of dining out was “if you want to have a great dining experience, then you have to meet the people serving you halfway or at least partway. It’s supposed to be collaboration.”

Ellen’s restaurant Fork is one of High Street Hospitality Group’s properties.

SAN FRANCISCO

Joanne Weir celebrated the 25th Anniversary of award-winning Joanne Weir Culinary Tours.

SEATTLE

Deba Wegner ’s Recipe for Success, Inc. will serve as the public relations partner for the annual Sun Valley Food & Wine Celebration, supporting the Sun Valley Culinary Institute’s food service training program. Held each year at the end of January, the event brings together culinary talent, wine experts, and community supporters to advance workforce development in the hospitality industry.

SOUTH FLORIDA

Marie-Charlotte Piro, CEO of Olio Piro, announces the acquisition of the prestigious Acetaia Bonini by Olio Piro. The merger unites Bonini Traditional Balsamics of Modena, the balsamic used by great chefs, with the award-winning extra virgin olive oil Piro, supporting global expansion while preserving heritage, craftsmanship, and controlled production.

WASHINGTON D.C. REGIONAL

Peggy Cormary, photographer, placed second in the National category of the 2025 American Photographic Artists competition.

Kisha Washington competed in the World Food Championships in Indianapolis, placing fourth overall in the finals with an infused dish of Thai Green Strawberry Pumpkin Curry with Ginger Cilantro Jasmine Rice, Tempura Fried Cauliflower with Korean Strawberry BBQ Glaze, Pumpkin Mousse, Strawberry Thai Chili Relish, and Strawberry Turmeric Rice Paper Cracker.

Ashley Rose Young, food historian, announced the release of her debut book, Nourishing Networks: The Public Culture of Food in New Orleans published by Oxford University Press on October 31. The book uncovers how generations of New Orleanians— especially women, Black entrepreneurs, and immigrant vendors—shaped one of America’s most vibrant public food cultures.

DAME MARY CHAMBERLIN (Monterey)

Founding Member, Advocate, and Legendary Dame

Beloved Monterey County chef, caterer, culinary educator, cookbook author and founder of Les Dames d’Escoffier International, Central Coast Chapter, Mary Chamberlin passed away in late December at the age of 91. To know Mary was to be swept away in her energy and enthusiasm for cooking. She was born on an Illinois farm, the oldest of seven children and a twin. From the age of seven she helped to prepare meals and organize family celebrations, destined for a life with food and wine.

Mary was well known in the Dames world representing Michel Escoffier, the great-grandson of the legendary August Escoffier and namesake of our organization. Michel became a close friend ever since they met at a James Beard Foundation event in New York. Together, and with her husband Roy, they traveled the world spreading the Escoffier name and connecting chapters. She was the U.S. Agent and Manager for the Escoffier Foundation and Museum in France and the first person selected to the August Escoffier Schools International Advisory Committee. In 2007 she founded the Monterey Chapter of Les Dames as well as the Disciples Escoffier International. She was chair of the American Institute of Wine and Food (AIWF) Monterey Chapter also serving as National Vice Chair from 2008 to 2012. In 2016 she was named Meals on Wheels “Women Who Care” Woman of the Year. She also served on the Advisory Board of the Drummond Culinary Academy at Rancho Cielo. In 2024 Mary was elected a fellow of the American Academy of Chefs and in 2025 was honored with the John Spadaro Lifetime Achievement Award for her service on the Monterey Peninsula.

DAME PATRICIA XAVIER SAVOIE (New York) Writer, Explorer, and Dear Friend

It is with great sadness that we share the passing of our fellow Dame, Patricia Xavier Savoie, on September 30, 2025.

Patricia lived a life of purpose, curiosity, and generosity—one well lived, well traveled, well fed, and well loved.

Born in Sebring, Florida, and raised in Schenectady, New York, Patricia graduated from Barnard College (BA ’66), the New School (MA ’68), and New York University (MBA ’70). Her professional path began in the corporate world, where she worked for the European Common Market, Westinghouse, McKinsey, and IBM. She later followed her passion for food and wine into journalism, becoming one of the early women to establish a voice in wine writing.

Over her remarkable 50-year career, Patricia wrote for numerous publications, including Sommelier Journal and ICON magazine, chaired the Wine Media Guild of New York, and authored A Wine Tasting Course (McKay, 1978). Her work reflected a deep appreciation for wine, travel, and the connections they foster among people and cultures.

Patricia’s travels took her to more than 70 countries. Her wide-ranging experiences, from the South Pacific to Siberia, enriched her writing and her life. She was known for her insight, kindness, and gentle wit—qualities that made her a valued friend and colleague.

In her final days, she asked that her friends know this simple truth: “Know that she loved her friends.”

We honor Patricia’s legacy and her many contributions to the worlds of wine, writing, and friendship. She will be remembered with great affection and respect.

DAME ELLE SIMONE SCOTT (Boston) Pioneer, Mentor,

and Beloved Friend

Beloved member of the Boston Chapter, Elle Simone Scott, passed away in early January 2026.

Dame Elle Simone was a talented chef, accomplished television personality, producer/ editor, author, food stylist, dedicated community volunteer, and mentor.

When Chef Elle joined the television series America's Test Kitchen on PBS, she was the first black woman to appear on the team. She spoke often of the joy it brought her to imagine young black women seeing her face on TV and seeing their future. She also created beautiful food as a food stylist and culinary producer for the Food Network, Cooking Channel, and Bravo.

Elle founded SheChef, Inc., a networking and mentoring organization to foster the representation and success of women chefs of color in the food, beverage and hospitality spaces.

When she was diagnosed with ovarian cancer, she bravely and openly battled the disease. Elle became a key spokesperson to raise funds for research and support.

If something needed doing in the Boston chapter, Dame Elle was the person to call. She would make a phone call to her network, headline an event, or stock shelves at a food pantry. Elle served as a headliner for our Dame Delicious fundraisers in 2023 and 2025, a keynote speaker for the the LDEI Gratitude Conference in 2020, and a LDEI Woman of Purpose nominee in 2021. She was always busy, but never too busy to help a Dame sister. We will miss Elle's warm heart, her amazing spirit, and sassy smile. May her memory be a blessing and may she rest in peace and power.

DAME DIANE WILKINSON (Atlanta) Founding Member, Teacher, and Generous Hostess

With great sadness we share the news of the passing of Diane Wilkinson, on November 3, 2025. Diane passed away peacefully after a brief struggle with cancer. In 1996, Diane, along with a select few women, founded the LDEI Atlanta Chapter.

After graduating from Emory, Diane moved to New York and was one of Pan Am's famously glamorous air stewardesses. And thus began a lifetime of travel and adventure. In James Richard "Dick" Wilkinson, Jr, who she met while he was attending Emory University Law School, she found her love and lifelong travel companion. They married in 1969 and immediately moved to Frankfurt, Germany, where Dick was assigned to the U.S. Army Judge Advocate General. They saw that as an opportunity to travel throughout Western Europe—exploring the customs, cultures, and cuisines of each country. This ignited Diane's love of travel and cooking, passions which she pursued for the rest of her life.

After returning to Atlanta, Diane taught briefly in the Atlanta Public Schools, but her love of French cuisine drew her back to Paris where she used her savings to take a course at Le Cordon Bleu. After returning to Atlanta, she began a new chapter: teaching French cooking. Her first courses were French Cuisine I and French Cuisine II which she taught in the small kitchen of their first home. The classes were a big success, and she continued teaching cooking in one way or another for the rest of her life.

Diane's sparkle, vivaciousness, and genuine interest in everyone she met, her fearless sense of adventure, her deep love of family and friends, and her generosity made her a unique and unforgettable friend and LDEI member. Forever young at heart, her happy optimistic outlook brightened all of our lives. She will be dearly missed.

in memoriam

DAME SOFIA SOLOMON (Chicago) Influencer, Educator, and Devoted Dame

Sofia Solomon (1947–2026) was a quietly influential figure in Chicago’s culinary world and a proud Dame of Les Dames d’Escoffier. For decades, she shaped how chefs, buyers, and diners understood artisan cheese and specialty foods, long before such products were widely appreciated in the Midwest.

Born in Germany to Ukrainian parents and raised in Chicago, Sofia brought a deeply European sensibility to her work—precise, patient, and rooted in respect for craft. She viewed cheese as a living product and believed that proper handling, aging, and care were essential to its expression. Many chefs credit Sofia with teaching them not just what to buy, but how to think about cheese: as both science and art.

In 1977, Sofia co-founded Tekla Inc., a luxury food import and distribution company with her husband, legendary wine merchant E. Leonard Solomon. Operating initially from their home, Sofia sourced caviar, smoked salmon, foie gras, and eventually fine French and American artisan cheeses that were otherwise unavailable in Chicago. Through deep relationships with producers and affineurs, she helped establish reliable supply chains for traditionally aged cheeses—quietly influencing the standards of some of the city’s finest kitchens.

Her impact is perhaps best symbolized by Sofia, a soft-ripened goat cheese created in her honor by cheesemaker Judy Schad, reflecting the respect she earned among producers nationwide.

Beyond her professional work, Sofia cherished the fellowship of LDEI. She valued conversation, shared meals, and the camaraderie of women devoted to food and hospitality. Thoughtful, exacting, and wryly funny, she leaves behind a legacy felt at tables, in kitchens, and in the many women she inspired through example rather than spotlight.

2025 LDEI Board of Directors

The mission of the LDEI Board is to support the development of new chapters and the success of the existing chapters through guidance, education, connectivity, and effective communication. The Board also fosters and encourages the career development and growth of its members through diverse programs and philanthropic initiatives.

PRESIDENT

MARILYN FREUNDLICH (St. Louis)

Owner, Inclusively Yours Ceremonies 2026presidentldei@gmail.com (314) 374-5881

FIRST VICE PRESIDENT

BARB PIRES (Atlanta)

Henri’s Bakery & Deli piresb@bellsouth.net (404) 432-5541

SECOND VICE PRESIDENT

BETH D’ADDONO (New Orleans) Food & Travel Journalist bethdaddono@me.com (504) 322-0212

THIRD VICE PRESIDENT

KATE HOWELL (London) Cwtch Communications Ltd katehowell22@gmail.com +44 (7) 4949-125851

SECRETARY

LEIGH SLOSS-CORRA (Birmingham) The Market at Pepper Place, Sloss Real Estate

leigh@pepperplacemarket.com (203) 249-9486

TREASURER

ANASTASIA NICKERSON (Boston) Anastasia's Food Consulting anastasiafoods@yahoo.com (617) 947-5243

CHAPTER BOARD LIAISONS

NANCY VIENNEAU (Nashville) Writer, Author, Activist, Good Food Matters Founding Member, Past President, Board Advisor nancy@nancyvienneau.com 615-478-3974

submission guidelines

DEADLINES

ELISE RUSS (San Antonio) Clementine elise@clementine-sa.com (828) 458-1498

BELINDA SMITH-SULLIVAN (North Carolina) Chef Belinda LLA belinda@chefbelinda.com (803) 552-6450 (803) 480-3055

IMMEDIATE PAST PRESIDENT

STEPHANIE JAEGER (British Columbia) ssjaeger@shaw.ca (604) 377-5306

Executive Director GREG JEWELL

President, AEC Management Resources Louisville, KY 40204 info@ldei.org (502) 456-1851x1 (502) 456-1851 x1

MEMBER MILESTONES

(Editor, Dottie Koteski)

To submit your milestone, go to this link: http://link.ldei.org/ldei-membermilestones For any questions or issues, email the editor at MemberMilestones@ldei.org. Include:

• CHAPTER

• DAME’S NAME

• Maximum 50 words for each Dame about personal honors or accomplishments, but not about new product introductions or other promotions. Press releases and cookbook covers are NOT accepted.

PHOTO: You may submit a high resolution quality headshot to accompany your news (see below), and agree to the photo permissions questions for the photo. Note: Due to space constraints, only two Member Milestones will be published per Dame per year.

CHAPTER PROGRAMS

(Editor, Nichole Bendele)

To submit your chapter program, go to this link: http://link.ldei.org/ldei-chapterprograms Up to 200 words about chapter events that have already occurred. For any questions or issues, email the editor at ChapterPrograms@ldei.org. Include:

• CHAPTER

• SUBMITTER’S NAME

• Maximum 200 words for each chapter.

• Captions for all photos submitted. Photos without captions will not be used. Submissions that exceed 200 words will be edited to comply. Press releases are not accepted. We regret we don’t have space to print full menus but menu items can be included in the copy. Note: “Chapter Programs” and “Member Milestones” may be dispersed through LDEI social-media channels, as well as in print and online.

IN MEMORIAM

Maximum 400 word count for each Memoriam.

PHOTOGRAPHY/IMAGES

• Electronic images must be properly focused and in color with a minimum resolution of 300 dpi (JPEG).

• Cell phone photos are acceptable if they meet requirements.

• Do not send photos taken off the Internet or embedded with text in Word files or PDF files.

• Include photo credits, if required.

• A maximum of three photos can be submitted per chapter.

• ALL PHOTOGRAPHS MUST BE ACCOMPANIED BY CAPTIONS OR THEY WILL NOT BE PUBLISHED.

LDEI regrets that we cannot include lengthy profiles of individual Dames due to space limitations. Submit Dames’ accomplishments to “Member Milestones” or to LDEI’s Closed Group on Facebook at https://www.facebook.com/groups/218435184886471/

Appearing in person or online at an LDEIsponsored event grants LDEI full rights to use any resulting photography images or video, and any reproductions or adaptations for the feast, social media, PR, or other purposes to help achieve the organization’s aims.

FIVE MINUTES

with: DAME JENNIFER GOLDMAN

Jennifer Goldman (Cleveland) Global Sales at HelmsBriscoe Chair, Conference Committee; Past President, Board of Directors 2022-2023

What is in your refrigerator right now?

Sourdough starter, my tomato jam, (too much) cheese, leftover Greek chicken with tzatziki and an open bottle of Wente Riva Ranch Chardonnay.

Secret guilty pleasure?

Pâté de foie gras with a glass of Chablis from Restaurant Gallopin in Paris.

What are you reading?

Planning docs for Las Vegas 2026! Don’t forget to register! *wink wink*

Culinary inspiration?

Nathalie Dupree

If you could tell your younger self anything, what would it be?

Don’t be so hard on yourself. Love with your whole heart, do your best work, be a good person and don’t worry about what anyone else thinks—it goes by in a blink!

Jennifer was inducted into the Charleston Chapter in 2010.