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Keynote Speaker

Mary Niven
Senior Vice President, Experience Development and Integration
Disneyland Resort

Mary Niven is the senior vice president of Experience Development and Integration for the Disneyland Resort. In this role, she provides executive operations leadership on all resort development projects. She is also responsible for driving functional expertise and integration across the resort, and oversees the Security and Emergency Services and Resort Transportation and Parking teams.

Previously, Mary served as the senior vice president of Disneyland Resort operations, responsible for the leadership and integration of the overall guest and cast experience. Prior to that role, she held the positions of vice president of Disneyland Park, and vice president of Disney California Adventure Park respectively.

While at Disney California Adventure, Mary played an integral role in the multiyear expansion which included the reimagined main entrance and the additions of Buena Vista Street and Cars Land. Since its grand reopening, Disney California Adventure has seen record-setting attendance and received the “Amusement Today” Publisher’s Pick Award for 2012 Park of the Year.

Mary came to the Disneyland Resort as vice president of food and beverage in June 2000 from the University of California, Los Angeles, where she was director of dining services.

She is nationally recognized for developing and successfully implementing the first “Marketplace” food concept in university residential dining in the United States. She was a founding member of the College and University Resource Board, regional president for the National Association of College and University Food Service, and has been a speaker at numerous national conferences.

Mary also serves on the board for The Illumination Foundation. In 2005, she was selected by the International Foodservice Manufacturers’ Association as the 2005 Silver Plate recipient in the Specialty Foodservices category, a prestigious honor within the foodservice industry.

In 2012, Mary was honored with a Career Achievement Award by the Stockton Arts Council, granted the Girls Incorporated “Bold” Award, and named one of the Top 25 Hottest People in Orange County by OC Metro Magazine.

General Session Speaker

Fedele Bauccio
Cheif Executive Officer, Cofounder
Bon Appétit Management Company

Fedele Bauccio cofounded Bon Appétit Management Company, which provides food service to 650-plus cafés located at corporations, universities, and museums in 31 states, in 1987. Together Fedele and Bon Appétit have revolutionized the food service industry, both by introducing fresh, made-from-scratch food to the contract market and by pioneering environmentally and socially responsible practices designed to create a more sustainable food system.

From the beginning, Bon Appétit has been committed to the health of its customers, striving for the freshest ingredients and banning unhealthy ingredients such as MSG and trans fats. The launch of our Farm to Fork program in 1999 marked the first of our many commitments to widening that focus to the communities in which we operate, and to the planet itself. Bon Appétit is the first food service company to commit to serving only seafood that meets Seafood Watch sustainability guidelines for commercial buyers (since 2002), to reducing antibiotic use in farm animals (2003), to switching to rBGH-free milk (2003) and cage-free shell eggs (2005), to tackling food’s role in climate change (2007), and to addressing farmworker rights (2009). In 2012 Bon Appétit announced a comprehensive animal welfare plan, including switching to humanely raised ground beef (effective immediately) and to phasing out pork raised with gestation crates by the end of 2015. Fedele’s work has been honored by many nonprofit and industry groups. Most recently, he was named a Most Admired CEO: Community Champion by the San Francisco Business Times in November 2015 and won the EY Entrepreneur Of The Year 2014 National Retail and Consumer Products Award, for redefining the food service industry and pioneering environmental and local sourcing policies. Previously, he received the International Association of Culinary Professionals’ Lifetime Achievement Award; one of the James Beard Foundation’s inaugural Leadership Awards, along with First Lady Michelle Obama and eight others; Chefs Collaborative’s Sustainability Pathfinder Award; the Natural Resources Defense Council’s first Going Green Award; and Seafood Choices Alliance’s Seafood Champion Award. From 2006-2008, he served on the Pew Commission on Industrial Farm Animal Production. He is currently a board member of Compass Group North America.

Fedele graduated from the University of Portland with a master’s degree in business administration in 1966 and a bachelor’s degree in economics in 1964. He has received honorary doctorates from the University of Portland, the University of Redlands, and Notre Dame de Namur University.

 

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