Good People Dinner | SF
Join us for an exclusive dinner in San Francisco where senior decision-makers explore and discuss how AI strategies diverge, where AI fits, and where it doesn't in their companies.
Good People Dinners series brings together a community of tech leaders to exchange experiences, challenge assumptions, and think more deeply about business decisions.
Capacity is very limited. Register now and claim your seat for a warm evening of meaningful insights with fellow C-level executives.
Check out our Good People Dinner sizzle video from our previous events.
WHY ATTEND?
Fine Dining and Networking:
Enjoy a private, chef-curated dinner with opportunities to connect and network with peers facing the same calls as you do.
Master the Human Edge Over AI:
See why people achieve so much with little resource, making meaning under tight limitations, or settling for "good enough," adjusting on the fly. AI works the opposite way: it leads the way by chewing through enormous amounts of data and computing power. Both are impressive, but completely different approaches.
Exclusive Peer Insights:
Hear how teams are implementing various AI strategies and how to prepare your organization for what comes next.
AGENDA
6:00 - 6:45 PM - Cocktails & Networking
6:45 - 7:15 PM - Welcome & Speaker Presentation
7:15 - 8:30 PM - Chef-curated Dinner
8:30 - 9:30 PM - Discussion over Dessert
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.
Douglas 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.