CIA Napa to Spotlight East and Southeast Asian Culinary Innovation

The conference serves as a laboratory for industry professionals, focusing on the intersection of heritage and boundary-pushing creativity. Jennifer Breckner, director of programs at the CIA, noted that guests are increasingly seeking the narratives behind the dishes they consume. To address this, the program features a diverse roster of industry leaders, ranging from Michelin-starred chefs to rising stars, who will demonstrate how regional flavors translate to the American foodservice landscape.

Sessions will cover a wide spectrum of culinary practices, including the cultural foundations of Japanese cuisine presented by Khir Johari and Naoyuki Yanagihara, and the evolution of Korean comfort food led by Esther Choi and Monica Lee. Other demonstrations will utilize the facility’s outdoor live-fire kitchen to show how Singaporean street food techniques can be adapted for broader audiences. Complementing the conference, chef Nini Nguyen will host a pop-up dinner and cookbook celebration at The Grove on November 5, highlighting recipes from her work, Đặc Biệt: An Extra Special Vietnamese Cookbook.