When television audiences got to know chef Ed Lee on shows such as Iron Chef America and Top Chef, they see the individual chef at work in intense competitions. But restaurants succeed based on the efforts of an entire team. The restaurant industry is leading the charge for an innovative leadership strategy that highlights the individual contributions of workers. It is no longer a top-down structure, but rather a community-driven workplace. In this session, the James Beard Award-winning chef – who is culinary director of Succotash in National Harbor, Maryland, and Penn Quarter in Washington, DC, as well as chef/owner of 610 Magnolia in Louisville, Kentucky – will share how he’s witnessed this evolution firsthand, and how businesses of all kinds can embrace diversity and the unique perspectives of each employee in order to disrupt their industry.