Now More Than Ever: How the Power of Communication is Shaping the Future of the Industry

In today’s ever-evolving culinary landscape, communication isn’t just storytelling—it’s a critical tool for leadership, collaboration, and connection. This panel brings together restaurateurs, media voices, and mental health experts to explore how clear, intentional communication shapes restaurant culture, influences public perception, and drives innovation. From navigating partnerships and press to mentoring talent and managing high-pressure situations, our panelists will share what it takes to lead with authenticity and impact in 2025 and beyond.

Hosted alongside Food & Wine’s Best New Chefs announcement, this conversation will be rooted in real-world examples, with insights from those redefining what it means to succeed in one of the most dynamic industries today. Whether you’re building a brand, managing a kitchen, or growing your team, this panel provides a behind-the-scenes look at the human side of hospitality—and why communication is more essential than ever.

Continental breakfast will be served.

Panelist Bios

Hunter Lewis , Moderator – Editor in Chief, Food & Wine

Hunter Lewis is the editor in chief of Food & Wine. Prior to that, he was editor in chief of Cooking Light, the executive editor of Southern Living, food editor of Bon Appétit, and kitchen director of Saveur. Lewis cooked under Jonathan Waxman in Sonoma County, California, and at Barbuto in New York City. A graduate of the University of North Carolina at Chapel Hill, he was also a reporter at The Herald-Sun in Durham, North Carolina.

A. Jordan Wright – Director for the Center for Counseling and Community Wellbeing (CCCW) in the Department of Applied Psychology at New York University

A. Jordan Wright is a Clinical Associate Professor, Chair of the PhD Program, and Director of the Center for Counseling and Community Wellbeing (CCCW) in the Department of Applied Psychology at New York University. He specializes in psychological testing and assessment, having authored multiple widely used textbooks on the subject, including Conducting Psychological Assessment: A Guide for Practitioners, the Handbook of Psychological Assessment, Sixth Edition, and Essentials of Psychological Tele-Assessment, as well as psychotherapy with diverse populations, having written widely on the subjects of social justice and LGBTQ+ psychology. 

He has served as an executive board member of the Society for Personality Assessment, Past President of the Assessment Section of Division 12 at the American Psychological Association, and Chair of APA’s Board of Educational Affairs, and he is currently the President-Elect of the Society of Clinical Psychology and an Associate Editor of Professional Psychology: Research and Practice. He is a Diplomate with the American Board of Assessment Psychology (ABAP) and the American Board of Professional Psychology (ABPP), as well as a Fellow of the American Academy of Assessment Psychology, the Society for Personality Assessment, and the American Psychological Association. He was previously on faculty in the Department of Counseling and Clinical Psychology at Teachers College, Columbia University and the State University of New York.

Patricia Howard – Restaurateur, Affable Hospitality

Patricia Howard’s start in the restaurant industry came with the Metric Group, as Executive Assistant to Eric Marx and Lisle Richards, keeping their three venues (The Monarch Room, Gilded Lily, and The Wayfarer) organized and eventually becoming their Events Director. She spent two and a half years working for Chef Angie Mar, dividing her time between operations of the Beatrice Inn and managing Angie’s personal brand. Patricia cooked (briefly) in the kitchen of Chef Jean-Georges Vongerichten’s ABCV. She has a degree in Creative Writing from Columbia University and has worked as a food photographer and social media consultant. In 2019, she opened Red Gate Bakery with Greg Rales in the East Village. 

Together with her husband Ed Szymanski, she runs Affable Hospitality in Greenwich Village, Manhattan. Ed is the chef and vision behind the group; she helps bring the restaurants to life and keeps them running (with the assistance of a strong management team). Dame, an English seafood restaurant, opened as a popup in 2020 and a brick & mortar in 2021. Lord’s, an English bistro, opened 3 blocks over in October 2022. Their third & largest concept Crevette, an European seafood restaurant, opened in February 2025. Since the birth of their  daughter Clementine in July 2024, Patricia’s role has shifted from working the floor every night to overseeing the group - from designing the restaurants to accounting to communications (marketing, PR, social media, branding) and events.

Roni Mazumdar – Restaurateur and CEO of Unapologetic Foods

Roni Mazumdar, with partner Chef Chintan Pandya, is the innovative restaurateur behind Unapologetic Foods which owns and operates Adda, Dhamaka, Semma, Rowdy Rooster, Masalawala & Sons, Naks and soon to come Kebabwala. These restaurants and food brands have set the New York City scene on fire.

Roni is an active voice in speaking out on behalf of the future of the restaurant industry and the AAPI experience. He is on the board of the National Restaurant Association and part of the task force to create a new vision for the organization; has given talks, speeches, and sat on panels at Harvard School of Engineering and Applied Sciences; NYU Stern School of Business, American Express; Food & Wine Aspen Classic; and JetBlue. In addition to numerous interviews, Eater named Roni and Chintan as part of their New Guards of New York Dining, which explored the state of power and influence in the New York City dining scene. Crain’s New York Business honored him with placement on their prestigious 40 Under 40 Class of 2020 list, Bloomberg BusinessWeek named him and Chef Pandya as one of the People that Defined Global Business in 2021, and in 2023 they were #3 on the Observer’s Dining and Nightlife Power List. 

Roni’s philosophy of business is continually met with a mind for philanthropy and community. He's involved with Accion, one of the leading global nonprofits; and contributed a dish to Leyla Moushabeck’s The Immigrant Cookbook. Roni is part of City Harvest's Food Council helping spread awareness of the organization's mission of raising funds in donating high quality food to help feed hungry New Yorkers, and No Kid Hungry whose mission is to end childhood hunger.

Kevin Sintumuang – Editorial Director, Outside Magazine

Kevin Sintumuang is the editorial director of Outside Magazine. He has 25 years of experience creating award-winning editorial content, with a focus on culture and lifestyle, particularly entertainment, travel, food, and drink. He previously served as Esquire’s culture and lifestyle director, where he oversaw travel, food and drink, and automotive, spearheading brand-defining franchises including the Best New Restaurants in America list, the Best Bars in America list, the Best New Hotels list, and the Car of the Year awards. Prior to Esquire, he was a founding editor of The Wall Street Journal’s weekend lifestyle section. He also spent more than 10 years at GQ, where he was instrumental in developing the magazine’s travel, tech, and design coverage. Sintumuang’s work has appeared in The Washington Post Magazine, Elle, Bloomberg Businessweek, and numerous other publications. He is a graduate of The Johns Hopkins University where he studied creative writing, film, and economics.