Why do chefs now have to be change makers and leaders, philanthropists and spokespeople, and also savvy entrepreneurs? This panel of experts will discuss the role of events, festivals and media play within the hospitality and food industry that allows brands to explore new audiences and align with chefs. Do you want to find out what it really takes to make a top restaurant tick, for them to build a brand, do good, be good and turn a small profit at the same time? The world of top restaurants is a fiercely competitive one, and one where we expect increasingly more of chefs and look to them for aid in times of need, and service in lots of ways. In the experience economy, we dissect how Food moves tourism, product and policy change. This session is a must see for those in hospitality, marketing of associated brands and those generally interested in the world of restaurants, chefs and hospitality.