Diana Adkison is Credit Manager at Ben E. Keith Foods and is an active volunteer with the San Antonio Stock Show and Rodeo. Diana is on the board of Lo Bello Women’s Association and is treasurer of the San Antonio chapter of the Texas Restaurant Association.

Amanda Alarcon works for Tito's Handmade Vodka where she handles all charity relationships and events for San Antonio, Corpus Christi and the Rio Grande Valley. She has been in the industry more than a decade and prides herself on Southern hospitality. Amanda is a Valley native, but currently resides in San Antonio with her husband and fur baby. 

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Blanca Aldaco is past LDEISA president 2015-2019 and founder, owner, and operator of Aldaco's. An entrepreneur for more than 33 years, and a native of Guadalajara, Mexico, Blanca's name is synonymous with authentic fresh Mexican cuisine and handcrafted Margaritas. Her contributions have elevated the taste and style of the city's cuisine offerings and have helped bring national recognition to San Antonio. Proud past LDEISA 2015-2019 President and 2022 LDEI Conference co-chair.

Rebecca is a Category Manager for Ben E. Keith Foods where she oversees her department’s budget, vendor relationships and growth of sales, and manages a team of purchasing managers. Prior to working at Ben E. Keith, Rebecca managed a wine bar and restaurant north of San Antonio. She attended St. Philip’s College and completed her Culinary and Business Management degrees. Rebecca was a recipient of an LDEISA scholarship in 2018.

Past president Di-Anna Arias grew up cooking and canning vegetables from her grandmother's garden. Renowned for her creativity and culinary expertise, this trailblazing VP of Sales and Culinary Vision at Don Strange of Texas curates exquisite menus, spearheads culinary initiatives at numerous organizations, and serves on the board of the Daughters of the Republic of Texas-Alamo Mission Chapter. When not planning events or filming her TV cooking segment, she cares for her rescue furbaby, Dottie Bel.

Leslie Komet Ausburn is the founder and President/CEO of Komet Marketing Communications, an award-winning strategic public relations and marketing firm. She has more than 20 years of experience in public relations/crisis communication. Previously an award-winning television news reporter and anchor for 15 years, Komet Ausburn attended Vanderbilt University and the University of Texas at Austin, earning a bachelor’s degree in Journalism. She also holds a master’s degree in Journalism from Northwestern.

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Allison Balfour is co-founder and Administrative Officer of Southerleigh Hospitality Group, leading back-of-house operations/administrative procedures for Southerleigh Fine Food and Brewery, Brasserie Mon Chou Chou and Southerleigh Haute South. Previously Enterprise Account Manager at Rackspace, Allison discovered her passion for the hospitality industry at University of Houston. She was with Four Seasons Houston when she was recruited to help open Hotel Valencia Riverwalk.

Jennifer Beckmann is owner of Re:Rooted 210 Urban Winery. Formerly a Sommelier in Chicago, Jennifer joined the Texas Hill Country wine industry in 2009 and is one of less than 500 wine professionals in the world to be awarded the title of Certified Wine Educators by the Society of Wine Educators. She holds a level 2 Certified Sommelier title with the Court of Master Sommeliers. She is a member of San Antonio Chef Cooperative.

www.embark-marketing.com

Kim Beechner is the CEO of Embark Marketing, a digital marketing agency specializing in the food and beverage industry. She and her team have spent more than 13 years helping companies grow their brand awareness and digital presence. Her inspiration behind the company comes from many years of working in the service industry and her travels around the world, which have helped her develop a profound appreciation for cultures and cuisine.

Nichole Bendele is the Marketing, PR, and Outreach Director for Becker Vineyards and also a Sommelier, WSET Level II. A Dame since 2009, she has also served on the boards of the Fredericksburg CVB, Texas Department of Agriculture Wine Industry Advisory Council, Texas Center for Wine & Culinary Arts, and currently, the Texas Hill Country Wineries. An avid traveler and foodie, Nichole has visited 14 countries, and enjoys culture, history, friendships, and her English Mastiff Sadie.

Lainey Berkus’ award-winning performance in hospitality and media services defines her talent as a person and professional. Part of the Don Strange of Texas Catering team since 1991, she’s currently a consultant, supporting the growth and success of this Texas-sized company. Additionally. Lainey manages communication plans for Merit Cafe and the Las Casas Foundation, and is an advisor for UTSA special collections and the Ambassador Group. Lainey also is a columnist for San Antonio Woman.

1985-1998 President and CEO GOURMETDALLAS Special Events and Catering.

2002-2015 Stoney Ridge Ranch B&B

A Texas Hill County B&B, wedding venue, concert venue. Hondo, TX

2018-Present Berkshire Mountains Private Retreat. Canaan, New York

2019-2022 Board Member, Greater Edward Aquifer Alliance Fundraise/Catering

Jamaica-native Lattoia Nicola Massey, known professionally as Chef Nicola Blaque, is executive chef/owner of Jerk Shack and recently opened Freight Fried Chicken at Pearl. Recognized by GQ and Eater, she is an Army veteran, graduate of The Culinary Institute of America/San Antonio, private chef for San Antonio Spurs members, a two-time CultureMap San Antonio Chef of the Year, a James Beard Award nominee, board member of Visit San Antonio, wife and mom.

JoAnn Ezquerra Boone became a Dame in 2016 when she was President/CEO of the Rio San Antonio Cruises barge operation. JoAnn took it upon herself to diversify local food and beverage options on the San Antonio River barges by increasing the allowed restaurants/caterers from eight to 23 citywide. This improvement forever changed the dinner-barge experience. Boone continues to support the SA Food Bank and other womens’ organizations that encourage diversity and education for advancement.

Chef Lauren Browning is a graduate of the Culinary Institute of America, Hyde Park, N.Y., campus. Her restaurant experience includes ownership of Cafe Cita.

Dya Campos has been Director of Governmental and Public Affairs for H-E-B since 2012. She has a BA degree from Southwestern University, an MBA from the University of Texas at San Antonio and is a Harvard Business School Executive Education Program for Leadership alumni.

Becki Perez-Clark, the Controller of La Familia Cortez Restaurants started her restaurant career with Hard Rock Café in 1995. She’s worked for twenty-seven years in the restaurant and event industry as a business and financial manager. A native San Antonian and graduate of UTSA, Becki is a CPA, Chartered Global Management Accountant and Certified Professional Controller. She and husband Bob raise sheep, spoil their dogs, and care for feral barn cats. Beekeeping is next.

Angela Covo earned a B.A. in Neuroscience and Spanish from New York University, honing her award-winning journalism skills at San Antonio College. Angela co-founded and is editor-in-chief of Edible San Antonio and helped San Antonio achieve the designation of UNESCO Creative City of Gastronomy. Covo sits on the San Antonio Creative City of Gastronomy Task Force and the board of the SAFILM-San Antonio Film Festival and, time permitting, teaches English at the CIA-San Antonio.

Over the years I have spent time in various areas of the food industry. I started in catering and worked my way through deli, cheese, product development, and currently as a distributor of gourmet foods. I am a Certified Cheese Professional who specializes in cheese and charcuterie from around the world. I have a passion for learning and have spent time in multiple countries attaining knowledge of cheese making, affinage, charcuterie curing, and distribution of specialty foods.

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Crystal Dady, business partner and wife of Chef Jason Dady, owns the Jason Dady Restaurant & Catering Group. In 2001, they opened their first location, Crystal spent evenings running the restaurant while maintaining a career at USAA and starting a family. After opening the next two concepts in 2006, she dove full-time into the business. With a mathematics degree in her back pocket and a marketing career, her roles range from CFO to CMO to Chief Taste Tester.

Camille De Los Reyes, Owner/CEO of Sari-Sari Filipino Restaurant, Market & Bakery, Jeepney Street Eats Food Truck, and Sari-Sari Store, is a first-generation Filipino-American.

She graduated from the University of Texas/Austin, and received her Masters and Doctorate degrees in Physical Therapy from Angelo State University and Temple University.

In 2016, Camille and her husband purchased the family business, solidifying its place in the community, sharing her love for Filipino cuisine and creating opportunities for cultural exchange.

Graduated from college.

Married a fine lad.

Ranch goats and cattle.

Built a business.

Sold a business.

Joined LDEI-SA in between.

Happily retired.

Jess is a Rio Grande Valley native and lover of all things food. A storyteller at heart, Jess spent time at the San Antonio Express–News (staff), and the San Antonio Current (food and nightlife editor) before dabbling in food and beverage marketing. She’s currently the Executive Producer for MySA.com.

Jennifer Rabb Faz has 25 years of industry experience and is Director of Catering and Wine Buyer for Bohanan’s Prime Steaks and Seafood. She is on the Advisory Board for the Boerne Convention and Visitors Board.

Nancy joined Potluck Hospitality at Pearl as the Senior Markets Manager in January 2022. Prior to that, she was the manager of Pearl Farmers Market for 5 years. She was instrumental in growing the vendor base and adding Sunday maker’s markets, night markets, and holiday markets. Before joining Pearl, Nancy owned restaurants in SATX and Boerne, TX. At Potluck Hospitality, she leads the team that is responsible for all Markets. Nancy Fitch is the President of LDEISA and 2022 Conference co-chair.

Katrina Flores is sous chef at Tributary Restaurant in Marriott River Center, overseeing seven restaurants. Previously, Katrina was a Culinary and Wellness Specialist at the Botanical Garden; Culinary Flavor Development Assistant with Brinker International; and a corporate chef, managing food service operations for the United States Federal Courts. She also has served as a hospital executive chef, an educator, a catering chef, manager and event planner. Katrina has a B.S. degree in Culinary Nutrition.

Caitlin Rademaekers Foose is an award-winning television producer. Focused primarily in Food TV, Caitlin has worked alongside the best chefs in the business to help bring their stories to life through the medium of television. In 2018, Caitlin was nominated for an Emmy for her work as Supervising Producer on Top Chef: Kentucky. A native Texan, Caitlin is also proud to have produced four seasons of Goodtaste with Tanji, hosted by fellow Dame Tanji Patton.

Dr. Lana Frantzen is a science-based nutrition, food, culture & agriculture strategist. Her passion for nutrition education culminated in internationally-recognized, peer-reviewed published research with food-insecure Hispanic children. She enjoys transforming complex nutrition research into easy-to-understand, practical info to make others’ lives healthy & well-balanced. As a perpetual learner & mom of two boys, she learns on a daily basis while seeking to embrace all the world has to teach us.

Cris Goloby is a chef instructor at St. Philip’s College. She is proud to be a graduate of the program where she received a scholarship from LDEISA to complete her studies. She is an avid cat lover, loves to read any new cookbook, and loves a good food story. She believes there is nothing more unifying than a good meal shared by friends and family. Goloby also operates Delightfully Delicious, an in-home catering company,

Debbie Gonzalez is a Senior Account Executive at the St. Anthony, a Luxury Collection Hotel. She has a Bachelor of Science degree from Texas Tech University and is Past President of Lo Bello de San Antonio Women's Club, a San Antonio Lodgings Association Board Member, a Fiesta Commission Commissioner, and on the Board of the Bexar County Family Justice Center.

Marty Gonzalez works in sales and branding for The Prestigious Mark and co-owns Brand & Stitch, Inc. Marty worked with H-E-B on its 80th Anniversary Cookbook as company coordinator and for five years was H-E-B’s only account manager, handling all grand opening/remodel celebrations, commercials, direct mail, and ad placement. Marty is a Director Emeritus of the San Antonio Stock Show & Rodeo, Elected Commissioner of Fiesta San Antonio and a member of German Beethoven Damenchor.

Mary Gonzales is the South Texas Market Manager for Uncle Nearest Premium Whiskey, the first African American female owned spirit brand in U.S. history and the first all-female led brand. With a decade in the beverage industry and MBA from The University of the Incarnate Word, Mary has founded Pretty Neat Consulting which specializes in local beverage laws. In her spare time, Mary travels, volunteers and takes care of her two rescue furbabies.

Kathy Gottsacker helped open the Central Market Cooking School in San Antonio and was director of food education and culinary arts for Schnuk Markets in St. Louis. Now retired, she was a founding member of the St. Louis chapter of Les Dames d’Escoffier.

Business Development Manager for Sysco South Texas. Entered the industry of Food Service Distribution in 1980. Learning all aspects of distribution to each component of food service. As a District Sales Manager, I worked closely with multiple local prominent restauranters and was on the Board of the San Antonio Restaurant Association for 5 years. I lead the first Development Team for Sysco Business Resource and continue to work closely to develop local concepts.

Founding Member

Native San Antonian, Founding member LDEISA, over 50 years of varied professional experience in culinary arts, including caterer, vocational culinary teacher, product developer, food writer, food industry marketing consultant, national media representative, event planner, recipe developer, non-profit development director, co-author of prize-winning Hispanic healthy lifestyle initiative, and partner in an artisanal beverage company. Now happily retired.

Erica Hanchey is the Manager of Product Development for H-E-B. A Certified Culinary Scientist, Erica is an Emergency Response Team Member and Training Instructor for H-E-B’s Disaster and Humanitarian Relief program. She has a BS degree in Biology and Chemistry from Meredith University and a Master’s degree in Food Science Toxicology from North Carolina State University.

Founding Member

Karen Haram retired after 34 years as San Antonio Express-News Food/Taste/Dining Editor where she won over 50 awards for her writing/editing. Under her leadership, Taste was named best in the country five times by the Association of Food Journalists. Karen has taken cooking classes throughout the United States, Asia, and Europe; was regional editor for Cook’s magazine; and, authored “San Antonio Cuisine.” She has judged 100+ culinary competitions, including the first $1 million Pillsbury Bake-Off.

June Hayes is a past president of LDEISA, chaired the 2000 International Conference, and served as 2nd Vice President of LDEI International. Owner of Heritage Estates, Hayes works with Time Dollar on their fund-raising projects. She is a food stylist, writer, editor and recipe developer, was on the H-E-B cookbook committee; was text author of Texas the Beautiful Cookbook 1995 edition; and, editor of San Antonio Homes & Gardens and Austin Homes & Gardens magazines.

Rebecca Hermanson has 40+ years as a hospitality professional. Most recently, she has spent 25+ years with Marriott International Hotels at their Rivercenter-Riverwalk Hotels. She has built her career through a solid network of corporate clients and events through her advisory services and word-of-mouth from repeat satisfied customers -- who are now friends! Rebecca can be found at her favorite Pilates Studio, fishing along the Texas Riviera, snow skiing and enjoying life!

Chef Elizabeth Johnson is owner of Pharm Table, where she specializes in locally sourced meats, sustainably raised fish and organic seasonal produce with a heavy emphasis on medicinal herbs and spices in her apothecary kitchen.

Susan Hamilton Johnson learned to cook and garden from her Grandparents as a child following her grandfather around his 1-acre garden and canning and freezing the bounty with her grandmother. She earned her first Culinary Certificate in French Cuisine from La Bonne Cuisine School of French Cooking in Austin, Texas while studying for her Bachelors at UT Austin in the 1970’s. Studying cuisines of the world and the healing properties of food was her first love and has been her life’s work.

Christine Kelly opened Lily’s Cookies in 2002. Small wonder her signature decorated cookies are works of art. Christine has a Bachelor of Fine Arts degree from Pepperdine University and a Master of Fine Arts in Painting degree from the School of the Art Institute of Chicago.

One of the nicest things that ever happened to me was being asked to join LDEI-SA in 2000. Before that I had a marketing career in oil and gas publications. In 1988 I moved to The Netherlands and went back to school—cooking school. In 1995 Pink Peppercorn School of Culinary Arts opened. Four years later, Central Market hired us to open their new cooking school. Afterward, I began teaching hands-on classes and still do, now and again.

Founding Member and LDEI Grand Dame

Rosemary Kowalski serves as Chairman Emeritus of The RK Group, a national family-owned hospitality company established in 1946, now three generations strong. With an incredible entrepreneurial drive ahead of her time, an innovative eye for cuisine and a recipe for great hospitality, she began what is now one of the most well respected and highly demanded event service companies operating nationally, and now, internationally.

“Work Hard & Always Say Please & Thank You”

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Julie Kuhlken, Ph.D., is CEO and co-owner of Pedernales Cellars in the Texas Hill Country. A well-versed wine professional, she has earned the Level III award from the Wine and Spirits Education Trust, and has served as President of the Texas Hill Country Winery Association. As a graduate of Stanford University and former academic, she is the author of a book and numerous articles in the field of philosophy, including essays on wine and philosophy.

abbykurthnutrition.coach

Abby Kurth has degrees in Biology, Public Health, and Nutrition. A Certified Health and Wellness Coach, Kurth works with clients nationwide, prompting her to write a book to help them use psychological tools and small steps to adopt healthy lifestyles — “Wellness is More Than Weight: Easy Steps to Change Your Health Habits and Your Life .” A virtual health coach, Kurth blogs at abbykurthnutrition.coach and has a private Facebook group, "Conquerors of Healthy Habits.”

Growing up in an Italian produce family taught Dr. Julie La Barba the value of fresh food and the power of gathering families in the kitchen. This fostered her professional commitment to childhood nutrition and public health advocacy for the underserved.

From public health roles as lead health consultant for the H-E-B Body Adventure Exhibit to founding Medical Director of CHEF (Culinary Health Education for Families) at The Children’s Hospital of San Antonio.

Arisa Larios is a Special Projects Manager for the City of San Antonio’s World Heritage Office. She oversees local and international projects related to San Antonio’s UNESCO Creative City of Gastronomy designation. Arisa has been a licensed and registered dietitian since 2008 and has a master’s degree in nutrition. She works to inspire others to connect food, culture and health. She also enjoys trail running, hiking and spending time outdoors with her three sons.

Dawn Ann Larios is Executive Director of the Texas Restaurant Association, West Region. With 19 years experience in the food industry, Dawn is a liaison between the City of San Antonio Restaurant Association and the City of San Antonio as well as government officials.

Raised on a family farm and ranch set the groundwork for Marilyn’s career with the Texas Department of Agriculture assisting growers and producers in Central and South Texas with marketing and economic development. Food, wine, horticulture, wildlife, and natural fibers were some of the areas she delved into during her 23+ years with the State. Upon retiring, she devoted time to her ranching endeavors, and shortly after, undertook the management of Fratello’s Italian Market & Deli.

Cathy Martell is DTC Manager at Pedernales Cellars in the Texas Hill Country. A graduate of the University of Wisconsin - LaCrosse, she started her career as a camp director in Texas.  She spent 10 years in the Alaska tourism/hospitality industry, eight as General Manager of the Kenai Fjords Wilderness Lodge where she oversaw an upscale resort and two restaurants on an island off Alaska. She has a passion for excellent service, food and wine.

Ana Maria Martinez Egan, originally from Mexico City, graduated from Universidad Iberoamericana as an Industrial and Graphic Designer. She received a Certification of Chef from the School of Culinary Arts at the same university, where she later was Professor Emeritus. Food styling, which blended her degrees, became her passion, and she styled food across the country. Owner of La Merienda Catering, Egan is an Adjunct Professor in World Cuisine at the University of the Incarnate Word.

Jenny Mattingsley has worked as a pastry chef in Austin, New York City, Seattle and San Antonio. She is the Food Services Director at the Convent of the Sisters of the Holy Spirit, pastry consultant and baker for Paesanos Restaurant Group, and adjunct professor in the Nutrition Department of The University of the Incarnate Word. Her food philosophy focuses on health and enjoyment of the beauty and flavors inherent in the wide variety of ingredients available.

Kim Mauldin is a retired Pastry Chef of more than 20 years. She is now a Realtor and carries her love of hospitality into her real estate business, making her clients feel like family. Kim enjoys being a part of the LDEI sisterhood and loves meeting members in sister cities. She is a mother of 3 bonus sons, a Lolli to 2 beautiful granddaughters and wife to her loving husband.

tmaurerphoto.com

Tracey Maurer is an IACP cookbook award winning photographer specializing in Food Photography.

Tracey has specialized in commercial photography for the past 30 years.

Her background in Theatre Arts and as a commercial photographer have given her a keen eye for “story telling” when photographing for her clients. Tracey has built a successful business by bringing a creative edge to her photography and by maintaining quality and consistency. She is also a former President of the LDEISA.

Kathleen Mayes is Own Brand Manager at H-E-B. Formerly Chief Development Officer for MaGi Foods, LLC, Kathleen has a Master of Business Administration degree (MBA) focused in Finance from St. Mary's University and a BA degree from the University of Texas at Austin.

Denise Mazal Resnerova is internationally recognized as a certified Czech chef significantly contributing to the culinary lifestyle and spirit of the Czech nation. She has worked with prominent chefs and the members of the Czech National Culinary Team. She worked at Hotel Concorde Lafayette in Paris, for Hilton Corporation in Munich, and in Boulder, CO. A professional knitter and stitcher, amateur artist, and architectural designer, she plays competitive tennis and golf in her free time.

Hannah Menger is South-Central Region Manager for Tri-Vin Imports, Inc. Previously, she was Senior Account Manager for The Gambrinus Company and The Wine Group. Hannah has a degree in Animal Husbandry from Texas A&M University and volunteers at the San Antonio Stock Show & Rodeo where she is Assistant Vice President.

Jennifer Michaelis is Director of Innovation at CH Guenther & Son. In her 30-year career for the company, Jennifer has served as Quality Assurance Manager and Coordinator, Senior Research Scientist, Research Development Manager, and Director of Innovation and Insights. She has a degree in microbiology from Texas A&M University.

Misti Morrow earned her masters degree at the University of the Incarnate Word in Nutrition and undergraduate degree at Texas A&M University. Her interest in food started at A&M while working for Outback Steakhouse. After completing her masters degree, she became a registered dietitian and started working as food service director in a local hospital. As a food service director for 20 years, she enjoys creating menus for patients with different conditions that they can enjoy in the hospital as well at home.

Founding Member

Pat Mozersky has done it all, from serving as President of Les Dames d’Escoffier International to writing three cookbooks, starring in a TV food series, serving as a magazine food editor, and writing the Chefs’ Secrets food column for the San Antonio Express-News. Pat received her degree from the University of Manitoba in Canada and founded and directed Ma Maison Cooking School. She was named Woman of the Year by the Leukemia and Lymphoma Association.

Monica Nino is the founder and owner of The Board Couple as well as Assistant News Director at KENS-TV. A food writer with five years experience, Monica was a recipient of one of our chapter’s scholarship in 2020, which helped her further her food career.

Carol Ocker is owner of a large area pecan orchard, selling pecans at local farmers markets and nationally. Managing Director of Las Aguilas Enterprises, Carol has an MBA from St. Mary's University and a BBA from The University of the Incarnate Word. Her community involvement includes work with Christian Assistance Ministry and Autism Community Network.

Director of Sales & Marketing at The St. Anthony Hotel, Doreen Patino began her hospitality career in 1982 after attending the University of Texas. She worked with the Four Seasons Hotels & Resorts in five-star properties for 10 years before making San Antonio her home. Her love for Food & Beverage and her knack for sales led her to a Director of Catering & Conventions role for 20+ years before moving to Sales & Marketing.

goodtaste.tv

Emmy award-winning journalist Tanji Patton pursues her culinary passion as executive producer and host of Goodtaste with Tanji, a television series that showcases Texas chefs and restaurants and airs in 15 Texas markets. She also produces a digital show at Goodtaste.tv. A recipient of the Texas Tech University College of Mass Communications Distinguished Alumni award, Patton received a B.A. in journalism from the university while working as a reporter and anchor at local affiliate KLBK-TV.

As long as I can remember, food and cooking have always been a passion of mine. When my first career wasn’t as fulfilling as I hoped, I knew it was time to pursue my true love. I began catering and working in the industry part time, and in 2018 I graduated from St. Philip’s College with a degree in culinary arts. I am proud to now be back at St. Philip’s as a chef instructor!

San Antonio native Jess Philpot is chef/partner at Extra Fine Bakery. A graduate of the culinary arts program at St. Philip’s College and the French Pastry School in Chicago, Jess worked in Los Angeles for six years at highly regarded restaurants including Akasha and Providence, a two-Michelin-starred establishment, before moving back to San Antonio. Jess is famous for her cinnamon rolls and daily breads. She and her chef husband John are parents to daughter Ember.

Jenny Placette is starting her 22nd year as a Texas Educator. She received her Bachelor’s in Music Education & Master’s in Education Administration from Lamar University. Chef Placette also earned an Associate’s in Food and Beverage Management from Central Texas College and Chef Certification from The Culinary Institute of America, San Antonio. Chef Placette is a Dual Credit Culinary Arts Instructor and CTE Department Chair at Lanier High School and holds a ProChef Level 1 Certification.

Erika Prosper grew up as a migrant farmworker in the Rio Grande Valley and is now the Senior Director of Customer Insights for H-E-B. Her team provides customer knowledge to change the business, gain share and establish a preference for the company.  She earned an MA from the UPENN Annenberg School and two Bachelor degrees from UT Austin. A lot of Erika’s passion points revolve around efforts to help improve the quality of life among underserved populations through girls & women empowerment, youth entrepreneurship, and literacy. She has done a lot, is involved in a lot, and is still curious about a lot, but the proudest aspect of the life she has is her family with Ron Nirenberg, Mayor of San Antonio, and their son Jonah.

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Pastry Chef Elise Russ has been passionate about dessert since she was a child, elaborately decorating cookies with piles of icing that had no hopes of ever hardening. Advancing past cakes shaped like Barbies and soccer balls, Elise pursued a degree in Baking & Pastry Arts from Johnson & Wales University. Elise is the Pastry Chef and Owner of Clementine with her husband John Russ a proud member of LDEISA.

Elise is a mother of three and enjoys frosting sugar cookies with her children.

Christa Sauers is a classically trained chef. She is currently the resident chef and culinary educator at the San Antonio Botanical Gardens. Christa is extremely passionate about supporting and celebrating our local food and beverage makers, producers, and farmers. She was the former publisher of Edible Denver Boulder Ft. Collins and currently is a recipe writer for Mi Querido San Antonio.

Darcie Schipull, co-owner of The Barn Door Restaurant and RD Speakeasy, purchased the Barn Door with her husband Randy Stokes in 2011, continuing a 58-year San Antonio tradition. In 2019, they opened a small speakeasy called RD (Rear Door, Red Door, Research and Delivery, or maybe just Randy Darcie) with the goal of having fun. She serves on the Board of Directors for Restore Education and the Board of Concordia San Antonio’s Lutheran Women’s Missionary.

Stephanie Seefeldt is Event Supervisor, Chef and Restaurant Manager for Cartewheels Catering in Kerrville. She has more than 25 years in the hospitality industry. Stephanie is concession chairperson of the Ingram Athletic Booster Club, a member of the Young Life Committee Board and PTF president at Covenant Academy.

Past-President Kathy Shearer is an award-winning publisher, specializing in regional cookbooks. One of her cookbooks won the IACP Cookbook Award for Design, another was the basis for a television pilot. Shearer, who helped develop a line of condiments from another cookbook, is on the steering committee to help Fredericksburg, TX, plan and implement changes for the next 20 years. Kathy spearheaded the Aspirations Grant program to assist women in regional businesses that complement LDEISA’s vision.

Cathy Siegel is a longtime fundraising and event-planning professional, whose 2012 partnership with Houston Street Charities turned into a new non-profit project, the San Antonio Cocktail Conference. The conference grew, as did Cathy’s involvement. She opened their full-time office as Executive Director, helping grow the festival into one of the country’s largest, and initiating her career in hospitality. She now lends her talents to various projects and good causes as owner of CLSouthern Hospitality.

cartewheelscatering.com

Emily Simpson is the owner of Cartewheels Catering and Carte & Co Market. Her love of food and entertaining began early on having grown up in the catering and restaurant industry as Chef Debby Stein’s daughter. Cartewheels Catering is known for producing luxury off-premise weddings in the Texas Hill Country. Cartewheels has received numerous awards and accolades including the ACE award in 2017. Emily serves on the Board for NACE and is also an active member of the ICA.

Judy Porter Smith is a retired Nutrition and Food Science teacher. She has a B.A. in Home Economics and an M.A. in Human Resources. She loves to travel and has attended hands-on cooking schools in London, Paris, and the U.S. Judy loves to bake desserts and has entered and received the Grand Prize in two San Antonio newspaper cook-offs. She is married with two children and two grandchildren.

Leah Smith is the Operations Project Manager for Potluck Hospitality. Formerly General Manager of the Food Hall at the Bottling Department at Pearl, Leah has a BA degree from the University of Texas at Austin and has an Associate’s degree in Culinary Arts/Chef Training from the Culinary Institute of America.

Lauren Stanley is Principal Managing Partner at Big’z Burger Joint. She has a BS degree from The University of Texas at Austin.

cartewheelscatering.com

Chef Debby Stein is the Founder of Cartewheels Catering in the Texas Hill Country. Her simple, sophisticated approach is evident in her work. A trendsetter, her dishes and design are innovative and fresh. Debby has served as a mentor for the International Caterers Association, an Ambassador and Speaker for Catersource, and serves on the ICAEF board. Debby has received numerous professional awards and accolades including the prestigious ACE Award West Region (Achievement in Catering and Events)

Colleen Swain is the Director of the City of San Antonio’s World Heritage Office, which was established to implement a work plan developed with community input to leverage the designation for socio-economic change. In 2017, she coordinated a successful application to become a member of the UNESCO Creative Cities Network in the category of gastronomy and serves as the Focal Point for San Antonio and Deputy Coordinator for all the UNESCO Creative Cities of Gastronomy.

Wendy Stiles is the Strategic Relationship Manager at Mercy Chefs, an organization that brings restaurant-prepared, chef-quality meals that not only feed the body but the soul to victims of disasters worldwide. Formerly Director of Community Enrichment for Kiolbassa Provision Company, Wendy studied at Montana State University.

Cathy Tarasovic is a retired chef. After receiving a culinary degree in Europe, Cathy gained fame making soup at Cappy’s. She started the take-out operation at Farm to Market, an early specialty and artisanal grocery store. She was executive chef for Sandy Oaks Olive Orchard and co-founded Well Seasoned Cuisine and Shrub Drinks.

losbarriosrestaurant.com

Diana Barrios Trevino is the owner, operator and vice-president of Los Barrios Enterprise, which includes Los Barrios, La Hacienda de Los Barrios, Viola’s Ventanas, and La Hacienda Scenic Loop Restaurants. She has been involved in her family’s restaurant since it opened in 1979 and has cooked at the White House. A cookbook author, she is a frequent guest on TV cooking programs, with appearances on “Good Morning America,” “Weekend Today Show,” PBS-TV, Food Network and more.

Linda B. Triesch, RDN, CDCES, is a fifth-generation San Antonian. Her love of food started at a young age and she received her Bachelor of Science degree in Dietetics at the University of Texas at Austin in 1979. Her training includes clinical nutrition and quantity food service management. Professional experiences include consulting for long-term care facilities, hospital food service management, and private practice. In 2010, she resigned from Southwest General Hospital as a Diabetes Clinician.

Dion Turner, registered and licensed dietitian. She has experience as a business owner, clinical and consultant dietitian as well as food service director for hospitals and nursing homes. Since retiring in 2020, she has been cooking for people after they have surgery and for new moms, specializing in healing and lactogenic foods. Dion is certified through LEAP (Lifestyle, Eating, And Performance), specializing in food sensitivities and diet-induced inflammation for individualized nutrition care.

As Vice President of Marketing and Communications at Whataburger, Donna Tuttle oversees teams that shape Whataburger's brand voice through advertising, consumer insights, social media, public relations, community and internal brand communications. She also helps drive menu and product strategy/innovation. Before joining Whataburger, she worked at a marketing agency and also spent more than 20 years as an editor for local and national media. She and husband David have four grown children and three grandchildren.

Thirty-year food professional Elsa Underwood travels the globe in pursuit of the most unique, authentic and highest quality products for H-E-B. During the COVID-19 pandemic, Elsa was responsible for leading the restaurant program at H-E-B, which helped keep many Texas restaurants in business. Currently, Elsa serves as an advisor to UTSA’s Mexican Cookbook Collection. She is an avid cook and traveler, interests which she shares with her husband of 33 years, Bill.

Vanessa Valadez Van Cleave is the COO of Global Food Products, LTD. She oversees the daily & strategic operations of the company’s domestic and international activities including acquisitions, legal, operations, and finance. She managed the acquisitions of multiple affiliates and various brands while leading research and development for those brands. Additionally, she is the founder, owner, and acting Chief Financial Officer for GFP Processors LLC, the processing branch of Global Food Products.

Donna Vaughan is the Director of Hospitality, Programs and Corporate Facility, and Guenther House General Administrator, at C. H. Guenther & Son. She has been creating memories and relationships for more than 35 years in the hospitality industry by using the elements of design in all aspects of events, restoration projects and architecture. Donna’s corporate events ensure the history of her company is reflected throughout. Donna also is committed to culture, community and public outreach programs.

Jennifer Ruth Vitera owns and operates a farm and also is an apiarist. She specializes in farm & ranch land real estate brokerage and commercial real estate development. Jennifer previously worked as a vegan chef at Whole Foods and was on the culinary team at Lake Austin Spa Resort. Jennifer received a pastry certificate from Le Cordon Bleu Paris, and a certification from Natural Epicurean Austin in Vegetarian Cooking. She is a graduate of Southern Methodist University and Texas Woman’s University.

Ming Qian Von Bargen is chef/owner of Ming’s. A native of Beijing, China, Ming first brought her authentic knowledge of Chinese cuisine to the Quarry Farmers and Ranchers Market in 2011. Soon after her introduction of handcrafted sausages, pickled items and sauces, she began providing mouthwatering ready-to-eat noodles and buns at the Pearl Farmers Market. As demand grew, she offered catering services and opened Ming’s Noodle Bar in 2016, then her larger Ming’s location in 2020.

A cook from a young age, Julie immersed herself in Italian cuisine living in Italy. She loves Italian, Indian, Thai and Mediterranean food. As a food scientist, chef, food stylist, restauranteur, recipe developer, and cooking school owner, Julie has always promoted bringing love back into the kitchen. Currently working on a cookbook and blog, she’s grateful to help other women succeed in the culinary world through her work as an LDEISA Dame.

Lisa Astorga Watel is chef/owner of Bistr09. Born in Santiago, Chile, Lisa obtained a culinary arts degree from the Art Institute of Houston. She opened her own catering business to fund her culinary studies and after graduating, Lisa worked as a private chef for Tommy Lee Jones and his family for nine years. Lisa, also known as Chef en Heels, has an international cooking show.

Born in San Jose Costa Rica I attended Universidad Latino Americana de Centro America. Currently I own Mr. Juicy Burgers with My husband/chef Andrew. Past restaurants include Le Reve, Sandbar, Moshe’s Golden Falafel, The Luxury, Sip and Signature. AWRG is our restaurant consulting business. We live in San Antonio with our three children, 4 dogs, and some reptiles in my son’s room!

Carole F. Wong is Vice President of Human Resources at FBD Partnership, L.P. A credentialed sommelier, she taught Culinary Institute of America students and was recognized as a top sommelier by the San Antonio Express-News. Carole holds a B.S. in Economics and Human and Organizational Development from Vanderbilt University, a Diploma in Wine and Spirits from the Wine and Spirit Education Trust, and is a Certified Specialist in Wine from the Society of Wine Educators.

Lisa Wong is President/Owner of Rosario’s/Acenar Mexican Restaurants. A leading restaurateur with more than 30 years of experience, her restaurant legacy includes Lisa’s Mexican Restaurant, Rosario’s ComidaMex in Southtown, Rosario's at The Airport, Rey Willy’s Hamburgers y Más, ChinaLatina, Acenar, and R Sala Bebida Botana Bar. Wong also formed a joint venture company to manage and operate the river barges and concessions for portions of the San Antonio River Walk.

Maria Zadel has more than 10 years of experience in the industry and is in Payroll Employment Management at Paychex. She is involved with the Texas Restaurant Association and is a volunteer for Haven for Hope and SNIPSA.

Kristina Zhao is owner and operator of Sichuan House and DASHI Chinese Kitchen + Bar. The University of Texas graduate and James Beard Foundation WEL alumna serves on the boards of Visit San Antonio, Texas Food & Wine Alliance, Musical Bridges Around the World and Culinaria. Passionate about community, culture and industry, Zhao co-founded Third Coast Cocktail Summit with fiancé Brandon La Lanne and is working on a groundbreaking historical renovation and concept at Hemisfair.