Susan Wilber Email and Phone Number

Annual event. Oversee, direct and liaise with 10 local production companies in 10 cities each year with regards to chef talent management of James Beard award-winning chefs, and all culinary aspects of 10 seated dinners for up to 400 guests, (including menu planning, wine pairings, culinary logistics/floorplan/rentals, chef coordination, printed menu copy). Production oversight of cooking demonstrations by JBF award-winning chefs at Sur La Table stores in each Taste America city, ensuring that recipes, equipment, ingredients and sponsor equipment integration is fulfilled.

Annual Event. Manage and coordinate all equipment, logistics, service, staffing, and menu planning for the Media & Book Awards Dinner and the Awards Gala & Reception.

Producer 2013 - Present. Chef Manager 2011 & 2012. Planning & execution of all event related logistics for the Breeder's Cup "Taste of the World" event featuring 15 national and international chefs preparing their signature dishes for 1000 horse owners, horse breeders, jockeys and elite members of the Breeders' Cup.

A kick-off dinner to the Festival weekend featuring culinary and fine arts. This multi-course dinner will feature teams of celebrated chefs and regional artists. Teams will feature a one-of-a-kindmenu, inspired by the sensibility and style of each artist. The evening will be co-curated by an HSN chef and a celebrated artist from the area. Attendance: 250

This walk around tasting event is a true gastronome’s feast featuring delectable tastings from Home Shopping Network's celebrity chefs, as well as local celebrity chefs. The Vinoy’s grand Palm Court Ballroom and lively music will set the mood, making this an unforgettable night. Chefs will be on-hand to present their dishes and to mingle with guests. Attendance: 400.

Culinary Producer and Consultant for The BIG Soirée – Culinary for a Cause, a gala dinner featuring reception hors d'oeuvres by local chefs Kevin Derks, Bobby Lane, & Josh Rathbun followed by a four-course dinner menu prepared by chefs Kathleen Blake, Amy Brandwein, Elizabeth Falkner and Emily Luchetti. Collaboration with Kansas Big Brothers Big Sisters and the event committee to oversee management of the chefs, including coordination of travel, equipment needs, menu planning, preparation & service, scheduling, staffing and overall logistics as it relates to culinary production. Hired by Kansas Big Brothers Big Sisters.

Food Network superstar Bobby Flay invites more than two dozen of his culinary friends to showcase their favorite taco recipes paired with concoctions featuring Olmeca Altos Tequila for this high-energy walk-around tasting. Attendance: 2000

Annual Event. Manage and coordinate all equipment, logistics, service, and menu planning for multi-chef (25-30) tasting events for up to 2000 guests.

Annual Event. Manage and coordinate all equipment, logistics, service and menu planning for a seated dinner for 1,000 guests featuring James Beard Award winning chefs serving four different menus simultaneously. Liase with HCF, Chefs, James Beard Foundation, and the Hilton Chicago.

Manage logistics and culinary production of the "Tasting Tent", hosted by Frank Castronovo and Frank Falcinelli of Frankies Spuntino and Prime Meats, featuring food and drink from some of Brooklyn's finest establishments with private seating.

Managed opening and on-going front of house operations of a 26-seat "Rustic New-American" restaurant on the Upper West Side of Manhattan. Also served as Beverage Director.

Wine tours and events featuring the North Fork of Long Island.

• Initiated contact and secured host-chef committee that included: David Bouley (Bouley and Danube), Terrance Brennan (Picholine), Wylie Dufresne (WD-50), Andy D'Amico (Nice Matin), Todd English (Olives), Anito Lo (Anissa), Tim McLaughlin (Catering by Restaurant Associates), Marco Moreira (Tocqueville), Sara Moutlon (TV Food Network), Gary Robins (The Biltmore Room), Bill Telepan (Judson Grill), Tom Valenti (‘cesca & Ouest), Didier Virot (Aix).• Recruited and secured another 40+ participating New York City chefs and restaurants.• Worked with Catering Director of Restaurant Associates to secure all equipment and logistical needs of the chefs.• Identified and secured in-kind sponsorship of food and beverages.

• Conceived and implemented “A Riesling for Living” citywide world-class German Riesling Festival in seven restaurants. The festival ran for 20 weeks and featured 21 wines from Germany’s top producers. Conducted extensive waitstaff training seminars with winemakers, distributors and sales reps. Created table tents and check inserts to promote the festival. Produced seven wine tasting events for customers at various restaurants with winemakers present, hosted an industry German Wine Master Class at Lutèce, and held a press dinner with three top wineries at Lutèce. Generated all press materials resulting in coverage by Eric Asimov/The New York Times on WQXR, Mary Ewing-Mulligan/Nation’s Restaurant News, Willie Neuman/The New York Post, Reed Tucker/Time Out NY and Tara Q. Thomas/Wine & Spirits. Wrote bi-weekly descriptions of the featured wines for the Ark website. Handled all logistics and planning related to the festival working with three importers, five distributors, 21 winemakers, 7 restaurant managers and over 200 employees.• Worked with Marketing Department to create wine events to cultivate and develop customer base. Wrote monthly wine features for Ark Website.• Increased beverage sales by 5% ($500,000) in less than one year.• Established wine training seminars and tastings in each restaurant (13). As part of the program, managers attended special wine dinners, incentives were put into place for sales, and three vineyard tours to Pellegrini Vineyards on the North Fork of Long Island were organized for all management and waitstaff to attend.

Created 3 high profile, annual culinary fundraising events in collaboration with Lincoln Center executives and professional staff, board members, event chairmen, world-class chefs and sommeliers.• Managed all aspects of the event; coordinated and hired staff, secured chefs, organized and procured equipment, hired florist/designer, managed budget, identified and secured in-kind sponsorship of food, wine and beverages. Worked with designers, photographers and printers for coordination of invitations, menus and related event materials.• Participating chefs included Daniel Boulud (Daniel), Terrence Brennan (Picholine), Tom Collichio (Grammercy Tavern), Rocco DiSpirito (Union Pacific), Rémy Fünfrock (Café Boulud), Michael Ginor (Hudson Valley Foie Gras), Laurent Gras (Peacock Alley/Waldorf Astoria), Thomas Haas (Daniel), Nobu Matsuhisa (Nobu), Eberhard Müller (Lutèce), Jean-Louis Palladin (Palladin), Eric Ripert (Le Bernardin), Douglas Rodriguez (Patria), Anne Rosenweig (Arcadia/The Lobster Club), Pierre Schutz (Vong), Jean-Georges Vongerichten (Jean Georges) and David Waltuck (Chanterelle).• Participating sommeliers included Mark Bell (Vong), Andy Friedman (Arcadia/The Lobster Club), Daniel Johnnes (Montrachet) and Jean Luc Le Du (Daniel).

• Cultivated and produced a series of tasting dinners with live chamber music in conjunction with the Orchestra of St. Luke's Haydn Festival.• Developed and produced Walking on Tender Greens, a promotional party to introduce the food industry and culinary community to Satur Farms, Chef Eberhard Müller's farm on the North Fork of Long Island.• Organized and managed industry wine tastings for top wine makers, producers, importers and publications such as Faively, Robert Weil, Gunderloch, Franz Künstler, Martin-Scott Wines, Cellers International, Inc., The German Wine Information Bureau, The Wine Spectator, Departures Magazine, The New York Times, Food and Wine and Gourmet Magazine.

• Cultivated and produced a series of tasting dinners with live chamber music in conjunction with the Orchestra of St. Luke's Haydn Festival.• Developed and produced Walking on Tender Greens, a promotional party to introduce the food industry and culinary community to Satur Farms, Chef Eberhard Müller's farm on the North Fork of Long Island.• Organized and managed industry wine tastings for top wine makers, producers, importers and publications such as Faively, Robert Weil, Gunderloch, Franz Künstler, Martin-Scott Wines, Cellers International, Inc., The German Wine Information Bureau, The Wine Spectator, Departures Magazine, The New York Times, Food and Wine and Gourmet Magazine.