Date(s) - 02/01/18
4:00 pm - 7:00 pm
Barry Callebaut USA
Chicagoland Food & Beverage Network
Thursday, February 1, 4:00 PM – 7:00 PM
While the history of chocolate begins in 1900 BC as a fermented drink, contemporary companies are continuing the tradition of innovation and discovery, developing new ways to devour the tasty treat. Peter Boone, CEO & President of the Americas region for Barry Callebaut, and Katrina Markoff, Founder & Chocolatier, Vosges Haut-Chocolat and Wild Ophelia, will share some of their insights and innovations as we indulge in some of their creations.
PETER BOONE, CEO & President, Americas Region, Barry Callebaut. Peter Boone was appointed to the position of CEO & President, Americas Region for Barry Callebaut effective September 2017. He joined Barry Callebaut as Chief Innovation Officer in 2012. He assumed additional responsibility for Quality Assurance as of June 2013 and for Sustainability as of November 2015. From 2010 to 2012, Peter Boone worked with Unilever as Chief Marketing Officer responsible for the marketing of all brands in all categories in Australia and New Zealand. Peter Boone started his career at the Information Services division of ITT Corp., where he worked in various marketing roles. In 1996, he joined Unilever as a Strategy Analyst at the Head Office in Rotterdam, Netherlands. Peter Boone also held other positions at Unilever such as Global Vice President Brand Development at the Unilever Headquarters in Rotterdam, Netherlands, and Vice President Marketing & Sales Latin America Foods Solution based in São Paulo, Brazil.
Katrina Markoff, Founder & Chocolatier, Vosges Haut-Chocolat and Wild Ophelia. Since 1998, Katrina Markoff has been fusing spices, nuts, roots, herbs and liqueurs from around the world with premium chocolate. A pioneer of the exotic chocolate movement, Markoff travels the world in search of best-in-class ingredients at the pinnacle of their taste profile. Through Vosges Haut-Chocolat’s intriguing chocolate creations, she seeks to harness the power of storytelling to open minds, spirits and palates to new ideas.