Summits are one-day gatherings where a diverse group of people come together to discuss the bigger picture, share insights, and challenge best practices. They are invitation-only and have limited seats, so you need to apply to join a summit.
Technology in the food world is often associated with cheap, quick and unhealthy food served in uninspiring chain restaurants or far out futures that don’t seem real. Traditional restaurateurs on the other hand are often thought of as artists that are fiercely opposed to technology, resisting everything that’s new.
This summit is all about marrying the worlds of new technology and human craft to create tools that can amplify good food experiences.
Those experiences that we talk about years later; those that feel like magic; those we tell our friends about that feel human and authentic.
This summit is not about the culinary experimentation of what goes on the plate but rather everything that goes into the places we consume the food in, the new ways in which the food gets to us, and the new interfaces that shape how we consume food.
This is a summit that brings together all the perspectives that allow modern food entrepreneurs to create these new food experiences and the tools that power them. From tools that enable chefs to run better restaurants, to new interfaces that connect customers to infinite new food options, all the way to platforms that know what you want and when you want it before you know it yourself.
We want to open a dialogue around how the future of food looks beyond what’s on the plate, all the new possibilities that technology gives us, and new business models it enables.
About your hosts
By day Mathias invests in food technology companies at atgc.vc trying to change our food systems for the better. By night he likes to nerd out about anything from design, open data, technology, languages, open source, art, AI, consciousness to philosophy. Mathias is a nerd at heart and got in the food world after a decade in tech.
After building and running Slurp Ramen Joint for two years, Simon is now exploring the role technology plays across the restaurant stack. Before that he worked at the Boston Consulting Group and had a brief stint at Google.
Philipp wants to live in a world where it is raining soup and snowing noodles. Being the founder and head chef of Slurp, he gets away with that. His culinary journey all started in a small town in Austria, a place with more cows than people. Now with 6 years of experience under his belt, he has worked for restaurants like Noma and Relae. Now that he knows how to ramen, he is focusing his efforts on how how technology can enable chefs across all areas.