We are very excited to announce the 20th Anniversary of the ICCA and the selection of San Antonio as the host city for our 20th Anniversary ICCA Summit. The ICCA Summit is the premier educational and networking event each year for ICCA members who are the leading new menu developers from the top 200 chains and multi-unit operations based in the US. Each year the ICCA board selects an amazing culinary destination for the ICCA Summit and San Antonio is no exception. Best of all, the ICCA board has decided to make the event free for all members. All you will pay is your transportation, hotel rooms nights at the luxurious Thompson Hotel (at only $199 per night for members) and any incidentals you might choose. All meals, event transportation, even registration and even the culinary road trips are paid through our generous sponsorships. See the 20th Anniversary ICCA Summit Agenda.
New additions to the agenda include Bret Thorn, who was a speaker at the first ICCA Summit in Miami in 2003. He will be offering a deep dive into the culinary scene in the major cities in the USA. Following him will be Chef John Brand, has led to kitchens in Spokane, Minneapolis, Beaver Creek, The Little Nell in Aspen, Keswick Hall near Charlottesville, Broadmoor, Scottsdale and twice in San Antonio, including the chef and culinary director at Hotel Emma in The Pearl. He will begin with a talk about the culinary scene in San Antonio and then be joined by a group of local chefs from a variety of cuisines including Latin, Asian, BBQ, and Vegetarian. The opening session will end with a demo and tasting from chef Steve McHugh from Cured and Landrace.
Visit San Antonio says, “San Antonio might just be the world’s largest kitchen. Our restaurants’ culinary traditions blend with new, homegrown talent from the Culinary Institute of America San Antonio for a food and drink scene bursting with flavor and fun. As one of two U.S. cities designated a UNESCO Creative City of Gastronomy, we are serving up more than just delicious food at our restaurants. We are sharing experiences, traditions and culture.”
Whether it’s puffy tacos, green curry, fried fish, or smoked brisket, there’s a little something for everyone in San Antonio and ICCA members and sponsors will see much of what it has to offer. Details and the complete agenda will be out soon. This year San Antonio chefs and restaurants earned a record seven James Beard Award semifinalist nominations. Bruce Auden holds the record with seven nominations over the past decade and this year’s semifinalists included everything from barbecue to Mexican to fine dining, with chef Steve McHugh, of Cured, as the lone local finalist. Here are the other nominees this year that will hopefully be a part of our educational programming:
John Russ of Clementine joined the likes of 2020 Best Chef-Texas semifinalist Esaul Ramos Jr of 2M Smokehouse and 2020 Best Chef-Texas finalist Steve McHugh of Cured, for Best Chef-Texas 2022. McHugh was previously nominated four years in a row (2016-2019) for Best Chef-Southwest, making this his sixth nomination since opening Cured at the Pearl. He is one of only three chefs in Texas recognized as a Leader in the James Beard Foundation’s Smart Catch Program and a proud member of the Food Policy Council of San Antonio. He was recently recognized by the International Fresh Produce Association as a winner of the 2022 Produce Excellence in Foodservice Award. As a leader in culinary sustainability, McHugh is an advocate of indigenous Texas ingredients and a dedicated supporter of local food producers.
San Antonio’s renowned restaurant, Mixtli Progressive Mexican Culinaria, received dual honors this year snagging coveted spots in the Outstanding Restaurant (the only one in Texas to be represented) and Outstanding Pastry Chef categories. Co-founders, Diego Galicia and Rico Torres, have previously been recognized as Best New Chefs by Food and Wine Magazine and as James Beard semifinalists for Best Chefs in the Southwest for their remarkable achievements. With a menu that rotates every 45 days serving influence from various regions in Mexico, the passion behind their unique process to best authenticate their cuisine is vividly apparent. A Mixtli dining experience is not complete until experiencing Outstanding Pastry Chef Semifinalist Sofia Tejeda’s delectable desserts. Known for her flavor with flair, Tejeda’s talent exceeds expectations as she presents the grand finale to an excellent meal.
Co-owner of La Panadería and half of San Antonio’s famous bread baking brother duo, David Cáceres, secured a semifinalist spot for Outstanding Baker. By combining inspiration from Mexico’s Golden Era with influences from their worldly travels, the Cáceres brothers have expertly crafted handmade bread and pan dulce that is unlike any other.
Modern wine bar and bottle shop, High Street Wine Co. earned a semifinalist nomination for Outstanding Wine Program. With a distinctive selection of small production wines, their menu is almost as impressive as their wonderful and experienced staff members.
The city’s rich culture offers an authentic glimpse of early Spanish colonial life in the Southwest. As the first civilian settlement in Texas, San Antonio de Béxar was founded in 1718. Today, many of the city’s early architectural and cultural elements remain, allowing visitors to visit the historical sites in San Antonio and see into the city’s storied past first-hand.
To make your reservations, please click here: https://www.hyatt.com/en-US/group-booking/SATTH/G-ICCA