The Potato: Nourishing the Gut, Inspiring the Plate
Discover why potatoes remain one of the world’s most versatile and valuable foods, offering chefs endless opportunities for creativity while contributing to flavorful and nutritious menus.
Worldchefs Certified Master Chef Stephen Losee will share insights into the versatility of potatoes in professional kitchens, emerging foodservice trends, and how chefs can transform potatoes into innovative and appealing concepts.
Professor Paul de Vos (Maastricht University) will discuss the latest science on (potato) fiber, resistant starch, and the gut microbiome. He will explain how fibres are utilized by microorganisms in the gut, influencing key processes throughout the body, including the gut-brain axis and its potential role in mood and wellbeing.
Key talking points:
Discover the culinary versatility of potatoes and their role in modern menu innovation.
Learn about the nutritional value of potatoes, including fiber such as resistant starch.
Understand how gut microorganisms utilize dietary fibers.
Explore the gut-brain axis and the emerging links between gut health, mood, and wellbeing.
Practical Information:
- Topic: The Potato: Nourishing the Gut, Inspiring the Plate
- Where: 2PM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: November 3rd 2026
A digital badge and certificate will be awarded to the participants of this webinar.
Looking forward to seeing you at the webinar!
About the Speakers
Stephen Losee
Stephen Losee is a Worldchefs Certified Master Chef and works as the Global Lead, Foodservice Solutions & Culinary Strategy at Aviko. With more than 30 years of international experience across the UK, U.S., and Europe, he has built a career spanning fine dining, contract catering, hospitality, and food manufacturing. Having led culinary innovation, menu development, and foodservice strategy for some of the industry’s leading organizations, Stephen combines culinary expertise, consumer insights, operational excellence, and strategic thinking to create future-focused foodservice solutions. Based in the Netherlands, he works closely with global customers and partners to transform food trends into relevant, profitable, and sustainable menu concepts that help operators succeed in an ever-evolving marketplace.
Prof. Dr. Paul de Vos
Prof. Dr. Paul de Vos is Professor of Nutrition and Food Science at Maastricht University. His research focuses on how food influences human health far beyond its role as a source of energy. He studies how food components interact with the intestine, gut microbiome and human cells to generate signals and metabolites that affect immune function, metabolism and the gut–brain axis. His work aims to understand how the foods we eat can actively contribute to maintaining health and preventing disease.
