Cooking Demo Stage

Gen Z at the Table: Managing and Motivating the Next Generation of Restaurant Talent

2 p.m.

Generation Z is redefining the restaurant workforce. They’re tech-savvy, socially conscious, and value work-life balance — yet they’re spending less time in restaurants and are often hesitant to work in them. So how can operators attract, engage, and retain this critical demographic?

This panel will explore how to effectively manage Gen Z in today’s hospitality landscape, covering what motivates them, how they prefer to communicate, and what workplace culture looks like through their lens. From recruitment and training to retention and team dynamics, you’ll gain practical strategies to lead this generation with confidence.

Panelists:

• Jasmine Lair, HR Director, BRG Hospitality
  Began her career in restaurants while pursuing a Bachelor of Science in Psychology at the University of New Orleans, working full-time as a server and bartender for Dickie Brennan & Company. Her passion for helping others eventually led her to a role in Human Resources, where she discovered the wide-reaching impact of people operations. Jasmine went on to earn a Master of Jurisprudence in Labor and Employment Law from Tulane Law School while continuing her career in hospitality HR. She now serves as Director of Human Resources at BRG Hospitality, where she leads with empathy, curiosity, and a deep understanding of both the frontline and leadership experience.
• Chef Taralyn Stephens, Instructor, New Orleans Career Center
  Is a passionate culinary educator and industry professional with over a decade of experience in restaurant operations, hospitality leadership, and culinary instruction. She currently serves as a Culinary Instructor at the New Orleans Career Center, where she leads hands-on training in culinary arts and hospitality management, while preparing students for industry-recognized certifications. Throughout her career, she has opened restaurants, led kitchen teams, created seasonal menus, and managed foodservice operations across a variety of settings. Chef Taralyn has also worked multiple seasons at the prestigious Augusta National Masters Golf Tournament, where she was promoted to Sous Chef in 2025. She holds a degree in Culinary Arts and Food Service Management from Johnson & Wales University and is a certified ServSafe Food Protection Manager and Instructor/Proctor.
• Ricky Castro, General Manager, Ruby Slipper Café – Canal Street
  With over two decades in the restaurant industry, I am driven by a passion of delivering a memorable guest experience, as well as developing future leaders. I go to work every day with the opportunity to do both. As a former athlete, using the team skills I've learned over the years, and a dedication to excellence, I'm committed to leading my team to improve our business in every facet.
• Andrew Cambre, Pit Master/Sous Chef, Salty Joe's BBQ
  My culinary career started in a ProStart class at Hammond High School where I became Servsafe certified, earned my ProStart National Certificate of Achievement, and began my current job at Salty Joe's BBQ. I earned my Bachelors of Science in Culinary Arts from the Chef John Folse Culinary Institute at Nicholls State University and worked my way up to becoming the Pit Master and Sous Chef at Salty Joe's. I help my executive chef write recipes, keep inventory, as well as chef mentor for the Hammond High ProStart Competition Teams.