Inside Blue Hill, Rhizome and Stone Barns Center: Research, Kitchen, and the Future
Panel: Isabella Di Pietro, Jake du Pont, Andrew Luzmore & Jason Grauer
31. Oct 2026
18:30 - 19:30
- Location: Karl der Grosse
- Language: EN
- Translation: With wordly.ai in German - directly on your smartphone.
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In Collaboration with:
What will tomorrow's food system look like? The team from Blue Hill and Rhizome discusses current developments at the intersection of agriculture, research, and gastronomy, offering insight into the work of one of the world's most unique agricultural and culinary campuses.
In the Q&A that follows, you'll have the chance to put your questions directly to the experts and talk with them about regenerative agriculture, flavor, innovation, and the future of food.
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Isabella Di Pietro
Special Projects Manager at Blue Hill & Rhizome
Isabella supports Rhizome’s research work by helping facilitate projects across culinary, agricultural, and external collaborator efforts. By supporting interdisciplinary collaborations, she helps develop new ideas for a sustainable food system.
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Jake du Pont
Special Projects Sous Chef at Blue Hill & Rhizome
Jake works at the intersection of kitchen, research, and product development, translating scientific findings into culinary applications. After an initial career as a lawyer, he moved into fine dining. Today he develops new approaches to a regenerative food culture together with Blue Hill and Rhizome.
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Andrew Luzmore
Head of Research at Rhizome
Andrew leads Rhizome's research work, connecting culinary research with field trials as well as an international network spanning science, agriculture, and industry. Together with his team, he develops new solutions for a sustainable food system.
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Jason Grauer
Executive Director, Stone Barns Center for Food & Agriculture
Jason leads Stone Barns Center and oversees agriculture, ecology, research, production, and education. Together with his team, he advances research on regenerative farming systems and fosters collaboration between farmers, scientists, and culinary professionals.
31. Oct 2026
18:30 - 19:30
- Location: Karl der Grosse
- Language: EN
- Translation: With wordly.ai in German - directly on your smartphone.
- In Collaboration with:
What will tomorrow's food system look like? The team from Blue Hill and Rhizome discusses current developments at the intersection of agriculture, research, and gastronomy, offering insight into the work of one of the world's most unique agricultural and culinary campuses.
In the Q&A that follows, you'll have the chance to put your questions directly to the experts and talk with them about regenerative agriculture, flavor, innovation, and the future of food.
-
Isabella Di Pietro
Special Projects Manager at Blue Hill & Rhizome
Isabella supports Rhizome’s research work by helping facilitate projects across culinary, agricultural, and external collaborator efforts. By supporting interdisciplinary collaborations, she helps develop new ideas for a sustainable food system. -
Jake du Pont
Special Projects Sous Chef at Blue Hill & Rhizome
Jake works at the intersection of kitchen, research, and product development, translating scientific findings into culinary applications. After an initial career as a lawyer, he moved into fine dining. Today he develops new approaches to a regenerative food culture together with Blue Hill and Rhizome. -
Andrew Luzmore
Head of Research at Rhizome
Andrew leads Rhizome's research work, connecting culinary research with field trials as well as an international network spanning science, agriculture, and industry. Together with his team, he develops new solutions for a sustainable food system. -
Jason Grauer
Executive Director, Stone Barns Center for Food & Agriculture
Jason leads Stone Barns Center and oversees agriculture, ecology, research, production, and education. Together with his team, he advances research on regenerative farming systems and fosters collaboration between farmers, scientists, and culinary professionals.
