Hear from a panel of experts with many years in the dining industry as they look forward to what dining will look like in 2021 and beyond. What has been learned from the last few months and how will it shape dining in the months and years to come? Hear innovative ideas you can put to work in your community now and ideas to consider for the future.

Ralf Brabrandt, Chief Operation Officer, Mary's Woods at Marylhurst
A native of Dresden, Germany, Ralf Brabandt began his career in hospitality early at the young age of thirteen during an internship washing dishes and making his first contact with guests serving his first plates. Captivated by resounding memories, a passion for the hotel industry was born. He attended Hotel Management School in his hometown and earned his first accolades working at the Hilton Dresden. Ralf then decided that it was time to expand his training in the U.S. and arrived on a J1 visa in 1998 at the Hilton Anaheim. An eighteen months journey turned into now twenty-one years; he quips. After receiving his Green Card in 2005, “Wanderlust” resumed and he continued his journey accepting promotions with Hilton hotels in San Diego and San Francisco prior to transitioning into the luxury segment. The Grand Wailea was an eye-opening experience. A stunning property he claims with a contagious “Aloha” spirit. His passion for the luxury segment led to the promotion as Director of F&B at the Wigwam Resort in Arizona and subsequently gained hotel opening experience at the prestigious St. Regis Deer Valley Resort in Park City, Utah. The opening of the ski in / ski out resort resonated with him. “Amazing what teamwork and efforts go into the realization of a dream to see the doors open” he states. Subsequently, the slogan “One Team One Dream” was born which he passionately recites frequently. After a stint at the luxury boutique resort L’ Auberge Del Mar Ralf established roots at the Hilton Portland where he held the position of Director of F&B for 6 years. In 2014 he managed strategic design and development of the hotel’s new restaurant concepts “HopCity Tavern” and “Market” which opened in February 2015. In 2017 he led the transition team to re-conceptualize and open “Jackrabbit” restaurant at the newly launched “Duniway Hotel”. In his private time, Ralf enjoys exploring the outdoors, exploring the local food scene with his wife and 2 children of 8 years and 21 months. He is a contributing member of the National Hotel F&B Council at Hotel F&B Magazine.

Angus Brown, Vice President of National Accounts, Morrison Living
With a personal mission to positively impact the lives of others Angus uses leadership as his guiding passion. As a master relationship-builder he works to inspire those around him. Whether working with a potential partner, colleague, student or one of his own children, Angus thrives on helping others realize success.  His career began with 11 years working at Daimler Trucks North America (formerly Freightliner LLC). During that time he worked to earn a degree in Business Management. Angus moved to the Senior Living industry in 2007 and is now Vice President of National Accounts for Morrison Living covering the Western US. In this role, Angus works to develop strategic partnerships with retirement living organizations to help position them for growth through best in class hospitality initiatives. Angus holds a graduate degree with a Masters of Science in Organizational Leadership from Warner Pacific College. He has a passion for his family, travel, tennis, golf, running, and exceptional food.

Bob Chappell, Director, Business Development, Morrison Living
Creating partnerships and providing critical business solutions has been a passion in his life. Having worked in the Healthcare, Hospitality, Gaming, and Fortune 1000 fields has invaluable business experience. With over 15 years dedicated to food and beverage, his journey has lead him to Morrison Living.  As the Director of Business Development for the Western Region at Morrison Living, a division of Compass Group North America, they pride themselves as being unique. Morrison Living provides their partners with forward thinking solutions in dining, hospitality and environmental services. In seniors housing, the trends in dining and hospitality are rapidly evolving, especially in the light of Covid-19. Morrison works with their partners to enhance the resident experience while boosting their brand and position in the marketplace. Compass Group is the world's leader in our industry and one of Fortune Magazine 50 companies changing the world. As an active member of the LeadingAge in California, Oregon and Washington, he is eager to help bridge the gap for senior communities. From the stories that inspire him to the smiles that greet him when entering into a community, he could be happier enriching the lives of seniors and the staff. He holds a Bachelor of Science in Business Administration with an emphasis in Human Resource Management from California State University, Chico. During his time away from work, he plays the role of executive chef/sommelier at home, and enjoys golf, softball, traveling, swimming, and running.