Good People Dinner | SF
At Svitla Systems, we believe the best conversations begin over a shared table. Our Good People Dinners series brings together a community of tech leaders for meaningful dialogue and chef-crafted meals. This intimate evening is designed for senior executives who value authenticity, trust, and genuine connection.
Check out our Good People Dinner sizzle video from our previous events.
Join us for Good People Dinner, San Francisco!
Invited Speaker
Douglas Guilbeault | Guilbeault received dual bachelor’s degrees in philosophy and rhetoric (with a minor in cognitive science) from the University of Waterloo, and an MA in Cognitive Linguistics from the University of British Columbia. He then completed a PhD in Communications in the Network Dynamics Group at the University of Pennsylvania’s Annenberg School for Communication. He is co-director of the Berkeley-Stanford Computational Culture Lab, and a founding member of the theoretical cognitive science and machine learning collective comp-syn (“computational synesthesia”). His work has appeared in a number of top journals, including Nature, Nature Communications, The Proceedings of the National Academy of the Sciences, and Management Science, as well as in popular news outlets, such as The Atlantic, Wired, and The Harvard Business Review. He has received top research awards from The International Conference on Computational Social Science, The Cognitive Science Society, and The International Communication Association.
Dinner Chef
Eric Minnich | A Bay Area native, chef Eric Minnich has a simple ethos, combine a straight forward approach to food with a deep appreciation for the best seasonal produce.
With a degree in culinary arts and nutrition from Johnson & Wales University, Eric further honed his craft working alongside acclaimed chefs like Traci des Jardins and Michael Mina, and at prestigious establishments such as the Michelin starred Madera at The Rosewood Sandhill and RN74. He also played a key role in launching nationally recognized restaurants, including The Commissary in San Francisco.
Beyond the kitchen, Eric partners with local food companies to refine their products and connect better with customers. His collaborations include Air Protein, Melli, Mission Barns, Teaspoon and Hyphy Burger, amongst others. Ingredient integrity and quality, creativity, flavor and innovation are his guiding principles, whether he’s crafting dining experiences or consulting for food ventures.
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This is a private, by-invitation gathering. Expect an evening of thoughtful conversation, extraordinary food, and a room shaped for meaningful connection.
Capacity is very limited. Please register to be considered.