Speakers 2026
Learn from experienced catering chefs sharing the latest trending techniques, food costing, technology, and catering efficiencies.
Robbie Wood, Founder - Chef, Superfd Performance Nutrition
Chef Robert Wood is a culinary expert, hospitality entrepreneur, and culinary medicine student with more than two decades of leadership at the intersection of elite sports, aviation catering, venue hospitality, and sustainable food systems. Trained in classical and modern techniques, shaped by kitchens from Savannah to San Diego, Chef Wood built his career on a simple philosophy: highlight the ingredients, respect the craft, and run every operation as if you own it. That mindset carried him from Executive Chef roles early in his career to founding a hospitality group and scaling two nationally recognized brands; EcoCaters, established in 2007, and SuperFd Performance Nutrition, launched in 2015. Through disciplined growth, strategic acquisitions, and operational alignment, he unified both brands under Wood Cooks Hospitality Management, creating a multi-market hospitality platform operating across 20 markets in the United States and Canada. His work has supported professional athletes and organizations across the NBA, NHL, MLB, NFL, MLS, WNBA, and Division I athletics, while also serving premier corporate and venue clients nationwide. Chef Wood pairs culinary creativity with operational rigor. He has built scalable systems, integrated technology platforms, and structured revenue partnerships that allow independent catering teams to operate within a nationally aligned model, preserving craftsmanship while enabling disciplined expansion. Beyond business, Chef Wood has maintained a long-standing commitment to community leadership. He serves on multiple nonprofit boards, including the Board of Directors for Kid Power DC, and has dedicated more than 20 years to mentoring young culinarians, supporting workforce development initiatives, and contributing to food access and education programs. He has also pursued advanced study in culinary medicine under Dr. Michael Fenster, M.D., reinforcing his belief that food, performance, and community health are deeply connected. Chef Wood's leadership is grounded in accountability, relationship-driven growth, and long-term value creation — principles that continue to guide his business growth.