Across boardrooms, kitchens, and entrepreneurial ventures, women are reshaping the contours of the US food and hospitality landscape. They are redefining industry benchmarks, reimagining American cuisine globally, and steering the growth of some of the country’s most impactful food businesses.
In this inaugural edition of Leading Women in Food & Hospitality 2025, The Restaurant Times recognizes and celebrates a distinguished cohort of women whose work exemplifies excellence, leadership, and transformation within the American food and hospitality ecosystem.
Divided into three defining categories—Executive Leadership, Founders & Entrepreneurs, and Culinary & Operational Excellence—this curated list reflects the diversity of roles and the depth of influence that women bring to the table in one of the world’s most complex and dynamic industries.
Executive Leadership:
These women sit at the helm of major organizations, overseeing critical functions that shape public perception, commercial strategy, and long-term brand value. Their contributions are both visible and foundational to the institutions they represent.
Anne Becker Olins
Anne Becker Olins leads design and technical services across Accor’s global portfolio, overseeing the strategic development of various luxury and ultra-luxury brands. With a career spanning over two decades in architecture, design, and development, she has successfully implemented Accor’s ambitious lifestyle expansion, particularly within brands like SO/ and Mondrian. Olins is known for aligning property development with evolving guest expectations, integrating sustainability, luxury, and local authenticity into Accor’s growth strategy.
Vickie Callahan
Vickie Callahan oversees operations for Peachtree Group’s growing hotel management platform, which spans over 90 assets. With more than 25 years in hospitality leadership, including key roles at Marriott Hotels and Resorts, Starwood Hotels and Resorts, JQH, etc., she specializes in operational efficiency, brand management, and F&B strategy. Under her leadership, Peachtree’s managed portfolio achieved record revenue growth and operational margins, even during post-pandemic market recovery, solidifying her reputation for resilient management.
Vanessa Claspill
Vanessa Claspill serves as Chief Commercial Officer at Crescent Hotels & Resorts, where she oversees commercial strategy, revenue optimization, and market growth. With a distinguished background in hospitality and event management, she brings a performance-driven, people-centric approach to leadership. Recognized as one of Hotel Management’s 2025 Influential Women in Hospitality, Claspill is also a member of Chief, advocating for gender diversity in executive roles. Her work consistently advances innovation, elevates guest experiences, and builds cultures of commercial excellence.
Odette Brown
Odette Brown, CHA, oversees brand operations for Choice Hotels’ flagship upscale brands. With more than two decades in hospitality operations, she has been central to driving consistency in brand execution across over 7,000 properties globally. Brown has led initiatives focused on elevating the guest food and beverage experience, implementing operational standards that have improved brand performance scores and owner satisfaction within the Choice Hotels system.
Devin Games
Devin Games is a seasoned operations leader with over a decade of experience in the quick-service restaurant industry. Currently serving as Vice President of Operations Services at Popeyes Louisiana Kitchen, he focuses on enhancing field training, operational standards, and franchisee success across the U.S. His leadership emphasizes scalable systems, team development, and consistent execution, contributing to the brand’s growth and performance. Devin holds a degree from the University of Findlay and is recognized for his strategic insight and commitment to operational excellence.
Kat Cole
Kat Cole is the CEO of AG1 (formerly Athletic Greens), a leading global health company. Since joining in 2021, she has significantly expanded the company, tripling its team and enhancing its product and supply chain. Previously, Cole was President and COO at Focus Brands, revitalizing Cinnabon and overseeing global brands. She began her career at Hooters, rising to Vice President by age 26. Recognized for her leadership, she was named to Fortune’s 40 Under 40 and serves on boards like Slice and Milk Bar. An angel investor in 70+ companies, she is also committed to humanitarian causes.
Founders & Entrepreneurs:
These women are first-movers, market-makers, and brand architects. Through deep conviction and entrepreneurial resilience, they have built influential F&B ventures that are shaping consumer tastes and expectations across India.
Alice Waters
Alice Waters is an iconic figure in the American culinary world, renowned for pioneering the farm-to-table movement. As the founder of Chez Panisse, Waters revolutionized the way Americans think about food, focusing on sustainable, locally sourced ingredients long before it became a global trend. Over the past five decades, her impact has extended beyond her restaurant, influencing chefs, food policy, and the sustainable food movement. Waters has received numerous accolades, including the James Beard Foundation’s (2004) Lifetime Achievement Award, and is a founding member of the Slow Food movement in the U.S.
Kat Eckles
Kat Eckles co-founded Clean Juice, the first USDA-certified organic juice bar franchise, in 2015, revolutionizing the health and wellness sector with a focus on clean, organic ingredients. Since its inception, Clean Juice has expanded to more than 100 locations nationwide, earning recognition as a leader in the wellness-driven food and beverage sector. Eckles’s focus on brand consistency, transparency, and a commitment to health-conscious living has positioned Clean Juice as a top choice for organic beverages, paving the way for a new category in the industry.
Elizabeth Blau
Elizabeth Blau, CEO of Blau + Associates, has transformed Las Vegas into a culinary destination over three decades. A James Beard Award Nominee and “Iron Chef America” judge, she co-owns Honey Salt with her husband, Chef Kim Canteenwalla. Blau’s notable projects include Buddy V’s Ristorante and Crown Block in Dallas. She co-authored the acclaimed cookbook Honey Salt: A Culinary Scrapbook and has earned numerous accolades, including the 2022 Cornell Hospitality Innovator Award. Blau is also a committed community leader, co-founding the Women’s Hospitality Initiative and Delivering with Dignity to support women in hospitality and combat food insecurity.
Suzette Gresham
Suzette Gresham is an acclaimed chef and co-owner of Acquerello, one of San Francisco’s most prestigious fine-dining establishments. Known for her exceptional skills in Italian cuisine, Gresham has maintained Acquerello’s Michelin star status for nearly two decades. Her culinary approach blends traditional techniques with contemporary innovation, making Acquerello a mainstay in the upper echelons of the global restaurant scene. Gresham’s leadership is marked by a commitment to excellence in both the kitchen and dining room, ensuring that every dish reflects her passion for quality and artistry.
Dominique Crenn
Dominique Crenn is a trailblazer in the world of fine dining, often celebrated for her groundbreaking work at Atelier Crenn in San Francisco. The first female chef in the U.S. to earn three Michelin stars, Crenn is known for her artistic approach to cuisine, blending storytelling with extraordinary culinary techniques. Her restaurant reflects her passion for sustainability, creativity, and precision, earning her a place among the world’s most respected chefs. Crenn has also been a vocal advocate for women in the culinary industry and sustainability practices.
Stephanie Izard
Stephanie Izard is a celebrated chef and owner of Valley Goat in Sunnyvale, known for her bold approach to blending comfort food with cutting-edge culinary techniques. A James Beard Award winner, Izard first gained national fame after winning Season 4 of Top Chef, and since then, her innovative style has taken the culinary world by storm. Her restaurant is a reflection of her fearless culinary vision, combining distinctive flavors and local ingredients to create memorable dining experiences. Izard’s entrepreneurial success is rooted in her ability to push the boundaries of traditional dining while honoring comfort food’s universal appeal.
Christina Tosi
Christina Tosi’s entrepreneurial genius has transformed Milk Bar from a small dessert shop into an international brand sensation. Tosi, known for her whimsical approach to baking, has redefined the dessert landscape with creations like the Compost Cookie and Crack Pie, blending nostalgia with unexpected ingredients. Under her leadership, Milk Bar has expanded across the U.S. and internationally, making its mark in multiple retail channels. A key figure in both the food and entrepreneurship space, Tosi balances creativity and precision, ensuring her brand is both innovative and operationally efficient, resonating with a broad consumer base.
Sophia Roe
Sophia Roe has crafted a unique space in the culinary world with Apartment Miso, a Brooklyn-based project that combines her passion for food advocacy and social change. Through her platform, Roe champions accessibility, sustainability, and education, focusing on creating a business model that balances culinary creativity with social purpose. Known for her distinct culinary voice, Roe uses her platform not only to create delicious meals but to push for inclusivity and awareness within the food industry. Apartment Miso is a vehicle for her commitment to empowering underrepresented communities while showcasing her culinary expertise.
Pinky Cole
Pinky Cole has turned Slutty Vegan, a food truck, into a multi-location empire, redefining what it means to be a plant-based dining experience. From her first truck in Atlanta, Cole’s entrepreneurial spirit and bold approach have propelled Slutty Vegan into one of the most talked-about brands in the U.S. She has created a cultural movement that not only champions veganism but also challenges conventional norms of dining, blending delicious, accessible food with a unique, boundary-pushing brand. With a growing national presence, Cole is reshaping the narrative around plant-based food and redefining the future of fast-casual dining.
Culinary & Operational Excellence:
These women represent the operational backbone of their enterprises. Whether managing complex kitchen operations or leading multi-location teams, their precision, innovation, and culinary rigor ensure that excellence is consistently delivered.
Nancy Silverton
Nancy Silverton is a culinary icon and the founding chef of Osteria Mozza in Los Angeles, a celebrated restaurant that has received numerous accolades, including a Michelin star. With decades of expertise, Silverton has revolutionized Italian cuisine in the U.S., particularly through her mastery of artisanal breads and fresh mozzarella. A James Beard Award winner, Silverton’s influence extends beyond her restaurants — she has authored multiple cookbooks and co-founded La Brea Bakery, a pioneer in artisanal bread-making that changed the landscape of American baking.
Emma Bengtsson
Emma Bengtsson, chef at Aquavit in New York, has elevated Nordic cuisine to international acclaim, earning two Michelin stars for her innovative interpretation of Scandinavian culinary traditions. A native of Sweden, Bengtsson brings a refined, yet modern approach to her dishes, focusing on seasonal ingredients and precise techniques. Her culinary excellence is paired with her leadership in kitchen operations, where she has consistently maintained the restaurant’s Michelin-star status. Her contributions have reshaped New York’s dining scene and cemented her as one of the foremost chefs in the U.S.
Niki Nakayama
Niki Nakayama is the head chef and owner of n/naka, a two-Michelin-star restaurant in Los Angeles, where she has earned critical acclaim for her expertise in kaiseki, the Japanese art of multi-course dining. Nakayama combines a deep respect for tradition with a fresh, innovative approach, creating a dining experience that has captivated food critics and guests alike. With a focus on artistry and precision, her leadership in both the kitchen and operations ensures consistency and excellence, making n/naka one of the most sought-after reservations in the country.
Closing Note
This edition of Leading Women in Food & Hospitality 2025 is a tribute to the women reshaping the future of the US food and hospitality sector—not with noise but with nuance. They lead with purpose, execute with precision, and inspire with intent.
As the global industry moves toward a more equitable, innovative, and inclusive future, these women stand not just as role models but as architects of change.
