Michael Stebner, Director of Culinary at sweetgreen, a Los Angeles based quick serve restaurant, will present his culinary perspectives on Tuesday, June 11 during the annual United Fresh Convention & Expo in Chicago.
Founded in 2006, the company believes that the choices we make about what we eat, where it comes from and how it’s prepared have a direct and powerful impact on the health of individuals, communities and the environment. During the Main Stage education session, Produce at the Center of the Plate: A Chef’s Perspective, Stebner will introduce attendees to creative ways of incorporating more produce into menus and meals for all dining occasions.
“Sweetgreen got their start near the United Fresh office in Washington, D.C., and with several locations nearby we have the pleasure of enjoying Michael’s work firsthand,” said Andrew Marshall, United Fresh’s Director of Foodservice & Foundation Partnerships. “We’re thrilled to have him leading a thoughtful discussion of the company’s philosophy as it relates to fresh produce, how they are leveraging technology to grow demand, and working with customers and communities to increase access to fresh food.”
Stebner’s cuisine has earned him numerous recognitions including two invitations to the James Beard House in New York. Stebner’s day-to-day responsibilities include management of the menu and concept innovation at sweetgreen in D.C. The company states that their focus is on supporting small and mid-size growers who are farming sustainably, to creating transparency around what’s in the food they serve and where it came from, and to creating more accessibility to healthy food for more people.
Prior to his time at sweetgreen, Stebner worked with Dr. Andrew Weil as the Brand Chef of True Food Kitchen concept, as well as co-author of the book; “True Food Cookbook.”