Lengua Conference: Building a Strong F&B Brand

PROGRAM

Lengua 2023 features a 2-day conference and a series of popup dinners by award-winning chefs over the course of 3 days.

This year's conference will focus on: Building Strong Food and Beverage Brands.

You will learn from global brands, award-winning chefs and industry leaders on how F&B businesses can grow and establish long-lasting connections with their audiences.

1st Day - May 31

• keynotes & panels: 1pm to 6pm
• networking: 6pm to 7.30pm
• drinks and snacks included throughout the day

2nd Day - June 1

• keynotes & panels: 1pm to 6pm
• networking: 6pm to 7.30pm
• drinks and snacks included throughout the day

See the full program at lenguaconference.com

SPEAKERS

AWARD-WINNING CHEFS: Chef Daniela Soto-Innes, Chef Manu Buffara, Chef JJ Johnson, Chef Michael Schwartz, Chef Nando Chang

GLOBAL BRANDS' EXECUTIVES: Chandler Stroud (Resy) | Filippo Mazzaia (Nestle Premium Waters) | Erica Watkins (Kraft Heinz)

MIAMI ICONS: Alejandro Diaz (Miami Slice) | Danny Pizarro (The Salty Donut) | Otto Othman (Pincho)

& more.

DINNERS

Conference Pass + Lengua x Miami Slice Dinner can be bought here (click get tickets).

All other dinners will be sold separately: lenguaconference.com for details.

MORE ABOUT LENGUA

Lengua is a Gold Award-Winning food marketing event.

Created for the sole purpose of providing a space for the F&B community to collaborate, engage in meaningful discussions, and exchange innovative ideas.

Lengua Conference is for all F&B professionals, chefs, business owners and marketers interested in expanding their knowledge in food marketing and networking within the industry.

Lengua provides a platform for the F&B community to engage in meaningful discussions, exchange innovative ideas, and learn about food marketing.

TESTIMONIALS

"A space like Lengua is very important to allow us to communicate, create a community and share our thoughts, philosophies and ways of work." Mauro Colagreco, Chef at Michelin-Star Restaurant Mirazur

“It’s important to bring people together to talk about issues that we’re thinking about in the restaurant industry. The restaurant industry is changing, it’s not just about restaurants anymore; it’s about purpose, about missions, it’s about changing communities, It’s about bringing up the next generation.” Lara Gilmore, owner at Michelin-Star Restaurant Osteria Francescana and Food for Soul

“Anytime people get together and put a lot of thought and energy into something, great things blossom from it.” Brad Kilgore, Director at MaryGold's Brasserie