Message from the Chef: Eudēmonia’s Culinary Philosophy

A Letter from Chef Johanna Hellrigl

I have always believed that food changes how we feel, how we show up, and what we carry with us long after a meal ends. It's abelief shaped by a lifetime spent in restaurant kitchens, my Northern Italian roots, and by being a mother, watching firsthand how much what I put on the table matters. It's a belief shaped by a deep commitment to health and nourishment, and it's the belief I bring with me to Eudēmonia, a summit built around the ideaof a life well lived.

Raised in the world of hospitality, and now known for building Ama, one of the most health-forward restaurants in America, I've spent my career proving that food can be both deeply delicious and deeply nourishing. My work is grounded in the Food is Medicine movement, but it's also grounded in something bigger: the belief that what we eat doesn't exist in isolation. It's part of a larger ecosystem, tied to how we gather,

how we connect with each other,and how we experience community. Health isn't just about the plate in front of you. It's about the table you're sitting at, the people around it, and the intention behind the whole experience.

That's the philosophy I've brought to the food and beverage program here. It's not a backdrop to the four days ahead, it's part of the program itself, built with the same care as everything happening on stage. We're doing our best to walk the talk, and in a gathering this size, we know we won't get every detail perfect. What we can promise is honesty, care, and a real effort to keep improving.

What we hope for most is that you come with curiosity. Try a broth after a morning session. Take part in a tea ceremony. Sit down and share a meal with someone you just met. That kind of first-hand experience, and that sense of nourishment and community around the table, is how habits actually change, not through theory, but through feeling the difference for yourself.

We also know no two bodies are the same. Bio-individuality is central to how we've built this program, and our goal is to make the food and beverage experience feel inclusive, not exclusive, across dietary preferences, allergens, and personal needs. We want every guest to explore freely and find what genuinely nourishes them.

During your time at Eudēmonia, I hope you'll approach food the way I do: as something nourishing for your mind and body, something communal, and something worth savoring fully. That, to me, is what a life well lived tastes like.

With gratitude,
Chef Johanna Hellrigl