First Ever Bite Silicon Valley Festival to Feature Monsanto CTO, Plus José Andrés, Roy Choi, Michael Mina


Bite Silicon Valley will explore new methods of caring for the public health and preserving the world’s food supply.   

From June 5 to 7, the first-ever Bite Silicon Alley festival will be held at the Levi’s Stadium in Santa Clara, California. The festival is the first conference of its kind, bringing together the technological innovation of Silicon Valley, with the country’s most powerful culinary leaders and celebrity chefs, as well as forward-thinking brands and consumers.

Areas of focus will include issues of food waste, all sides of the discussion on genetically-modified organisms (GMOs), and food deserts that affect the level of access American citizens have to fresh food.

Thus far, participating chefs will include Roy Choi, who will discuss his fast-casual concept Loco’l, Choi and Daniel Patterson’s sustainably-sourced, fairly-paid answer to the current fast food landscape; as well as Michael Voltaggio, Michael Mina, and others to be announced in the coming weeks.

Dr. Robert Fraley, the chief technology officer and vice president of Monsanto, will discuss the ongoing debate around GMOs with celebrity chef and winemaker Michael Chiarello. Michael Bakker, director of the Google Food Program, will lead a discussion on the question of how to feed the 2050 global population of 9 million.

Keynote addresses will be delivered by Josh Tetrick, CEO of Hampton Creek, and José Andrés, the Washington, D.C.-based chef who has continued to champion issues of sustainability and improving the American food system.


“Food is our most important resource, and touches every aspect of our lives — from culture and science, to national defense” chef Andrés said in a statement.  “Chefs need to play a bigger role in the world’s food issues and learn how to harness technology, whether new or age-old, in this mission.  I’m honored to host the inaugural Bite Silicon Valley, and to help create an event that drives these conversations to effect real change through the intersection of food and innovation.”