Food and Beverage in the Near Future and Beyond

At Tourism New Zealand, Natalie Fulton leads the business events strategy development and implementation for the Americas including connecting, enabling, and motivating the incentive market. She previously worked in event sales and planning for companies and venues including PRA Destination Management, Warner Bros. Studios, Cirque du Soleil, Mr. C Hotel Beverly Hills, and House of Blues. Fulton has a bachelor of science in hotel administration from Cornell University and lives in Los Angeles.

Founder and president of thrive! meetings & events and host of the Eating at a Meeting podcast, Tracy Stuckrath has had a 30+ year career in corporate, association and social event planning. In 2009, her personal health journey changed the trajectory of her career. She works with organizations worldwide to reduce risk, improve employee/guest experience, enhance company culture, strengthen diversity, equity & inclusion, and boost the bottom line through safe and inclusive food and beverage experiences where everyone feels valued.

She has co-authored two books, published over 150 articles and is recognized as a meetings and event industry leader, including Top 25 Women in the Meetings Industry, Top 500 People in Events, and Meetings Industry Change Maker.

Tracy has shared her passion for safe, sustainable, and inclusive food and beverage as a freelance writer and contributor for Allergic Living magazine, The Meeting Professional, Meetings Today, Restaurant Informer, HR.com Employee Benefits & Wellness, Plan Your Meetings, BizBash, Meetings & Conventions, MeetingsNet, Convene and Special Events.  

A graduate of NC State University, she also maintains Certified Special Events Certification, Certified Meetings Manager, Certified Health Coach, ServeSafe® Allergen and ServeSafe® Food Protection Manager certifications.

Anne Marie Rogers, is Direct Travel’s Director of Meetings, Incentives & Events. Anne Marie has been part of the Direct Travel team since 1996 and is an active meeting planner, overseeing all aspects of client meetings and events, including sales, procurement, planning and operations for the Direct Travel meetings, incentives and events.

She has been in the travel industry for many years and is known in the events industry for strong supplier relationships, her understanding of contracts, and her leadership and negotiation skills. She has received both her CIS (Certified Incentive Specialist) and her CITP (Certified Incentive Travel Professional) designation.

Anne Marie is a board member of the international Board of Directors of SITE, and a member of the executive committee. She is a former chapter president and Member of the SITE MN chapter. She was awarded Planner of the Year from SITE MN in 2019.

Chef Roenbeck has been in the hospitality industry for more than 30 years. An integral part of The Boca Raton for 30 years, Chef Roenbeck joined The Boca Raton’s culinary team in September of 1991. He supervises a culinary staff of 180, overseeing all aspects of the more than $70 million food and beverage operation.  

Prior to joining the culinary team at The Boca Raton, Chef Roenbeck held several culinary positions. He completed a stage at the world-famous Café and Hotel de Paris in Monte Carlo working with renowned Chef Alain Ducasse at the Louis XV restaurant and with Café de Paris’s executive chef Roger Cuisinier. After graduating from the Culinary Institute of America in Hyde Park, New York, in 1982, he went to work for Hershey Entertainment & Resorts and won a Gold Medal for Hershey’s International Chocolate Festival. For six years he served as a task force leader for Interstate Hotels and Resorts, opening new hotels throughout the United States during his tenure. In 1989, he was hired to open the Trump Taj Majal. Chef Roenbeck moved to Boca Raton to work for one of the area’s exclusive country clubs.

His solid reputation and extensive contacts led Chef Roenbeck to a position at The Boca Raton where he has remained for the last 30 years, as The Director of Culinary Operations and The Resort Executive Chef. Chef Roenbeck has partaken in numerous top guest chef opportunities around the United States. Chef Roenbeck and his culinary team have sponsored the culinary externship recruiting program for more than 20 years, educating and developing the Resort’s future Culinarians.