Patrick Terry

Patrick Terry, P. Terry's

Patrick Terry along with his wife, Kathy, founded P. Terry’s Burger Stand in July 2005 at the corner of South Lamar Boulevard and Barton Springs Road in Austin, Texas.  As the first restaurant in Austin to offer all-natural beef and chicken along with fresh cut French fries, P. Terry’s quickly established itself as an alternative to regular fast food fare.

Today there are sixteen P. Terry’s locations all in the central Texas area.  In addition, the Terry’s opened a new concept – Taco Ranch – with one Austin location in Sunset Valley offering the same quality fresh ingredients and all-natural proteins.

A graduate of the University of Texas at Austin, Patrick began his career in advertising at Tracy-Locke/BBDO in Dallas where he worked on the Philips Petroleum, Ben Hogan Golf and Frito-Lay accounts.  Patrick came back to Austin in 1985 as Director of the Texas Sesquicentennial Commission where he supervised Texas’ 150th birthday in 1986.  Before opening P. Terry’s, he created Rizano’s Italian restaurant with two locations which he sold in 1993.

Patrick and Kathy have two daughters, Kate and Caroline.

Todd Coerver

Todd Coerver, P. Terry's

Todd Coerver joined P. Terry’s Burger Stand as CEO in March 2019.

Prior to P. Terry’s, he served as CEO of Larkburger, a fast-casual gourmet burger concept based in Denver, CO. He led the 14-unit chain from 2016 to early 2019.  Before moving to Colorado, Todd led Taco Cabana as their Chief Operating Officer from 2012-2016. He first joined the San Antonio-based fast-casual Mexican concept in 2009 as Chief Brand Officer.  Prior to Taco Cabana, he enjoyed fifteen years with Whataburger, serving his last 8 years there as Vice President of Marketing & Innovation for the 800-unit quick service burger brand.   

Before Whataburger, Todd was the Senior Account Executive for the Smirnoff Vodka and Rolling Rock Beer promotional accounts at The Marketing Continuum, Inc., a promotional agency based in Dallas, Texas.  His advertising agency background began at EvansGroup Dallas working on the On the Border Mexican Café and Bank of America accounts.

Todd received his Bachelor of Arts Degree from the University of Georgia in Athens, Georgia. 


Katie Dunnigan, Unilever

Nearly 50% of restaurants owners across the US are struggling with hiring and retention. With over 10 years of experience in foodservice marketing, Katie shares why the #FairKitchens social mission works to support healthier kitchen culture to create healthier businesses.  Learn why more Texas restaurants are joining this movement, how you can get involved, and FREE resources you can access from the #FairKitchens partners like Unilever Food Solutions.

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Pebble Anderson, Sysco Corporation

Pebble Anderson is the director of customer marketing at Sysco Corporation. 

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J. Allen Carnes, Winter Garden Produce

The Carnes family has been in the agriculture and produce industry in Texas since 1950. At the present time they harvest and ship over 1.5 million packages per year and have annual sales over 15 million. J. Allen Carnes, the 36 year-old president and third generation of Winter Garden Produce, returned to the family farm in 1997 after graduating from the University of Texas with a degree in finance. 

J. Allen realized that he had a passion concerning the issues affecting agriculture and soon became involved with the Mission-based Texas Vegetable Association. He was president of that association from 2005-2009 and currently serves on the board, as well as being active in the National Council of Ag Employers, the United Fresh Produce Association and the Texas Sweet Onion Committee. Winter Garden Produce continues to be an industry leader in addressing food safety issues on the crops it grows and ships.


James O'Brien, J.J. O'Brien Ranch

The O’Brien Ranch, originally founded in 1834, continues to raise beef cattle in South Texas to this day. James O’Brien began purchasing weanling steers from the family ranch in 2016 and finishing them on grass. He became a USDA Certified Grassfed Producer in 2017 and began selling grass fed beef quarters and beef halves. Customers can still order custom quarters and halves of grassfed beef, but the small family business has evolved into primarily offering beef boxes shipped right to your doorstep - the ultimate convenience.

Kevin Naderi

Chef Kevin Naderi, Roost

Taking his passion and the experience he gained staging at Picholine in NYC and Madrona Manor in Napa along with his work at Brennan’s, Haven, Soma and most recently as consulting Chef for Saint Genevieve in West Ave, at 26-years-old Kevin Naderi opened his first restaurant, Roost in December, 2011.

Roost’s 50-seat space is cozy and unpretentious amid walls paneled with old shutters and Edison-like light fixtures fashioned from gutter drains. Roost’s rustic and diverse menu is revised every three weeks, inspired by local availability of farm-fresh seasonal ingredients and flavors of the world including the American south, Asia and from the Middle East, taking advantage of Naderi’s Persian heritage. Says Naderi, “I’ve taken a little bit from everywhere I’ve worked. It’s a good showcase for what we do.”

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Christa Jaganath, Briggs & Veselka

Christa is a dedicated hospitality niche leader and has been passionately servicing this industry for 8+ years. She has provided services for quick service restaurants, fine-dining, franchises, food distributors, and retailers. Her technical experience in this industry includes providing quality services in audits, reviews, compilations, employee benefit plan audits, agreed upon procedures, technical accounting, and reporting in both IFRS and U.S. GAAP. Christa is an active member of the Texas Restaurant Association and its local chapter, Greater Houston Restaurant Association. In her spare time, Christa is also an adjunct professor at the University of Houston Downtown lecturing in auditing and intermediate accounting courses.


Gene Hall, Texas Farm Bureau

Texas Farm Bureau appointed Gene Hall the Director of Communications on Dec. 1, 1990. He is directly responsible for Farm Bureau’s communications effort and for working on a daily basis with the news media. Hall’s responsibilities also include Texas Farm Bureau publications, the TFB Print Shop, Internet and social media communications, video services, the Texas Farm Bureau Radio Network, the newsletter service and graphics services, as well as media relations.

Prior to his appointment as director, Hall was director of Radio/Television from 1980 to 1990. Under his leadership, the Communications division has received several national awards. He joined the TFB staff in 1978 as assistant director of Radio/Television.

Before coming to the Texas Farm Bureau, Hall was farm director at radio station KTXO in Sherman and a news reporter and anchor for KFDM-TV in Beaumont.

Raised on a farm in Newton County, he received his Bachelor of Science degree in Agricultural Journalism from Texas A&M University in 1976.

Hall is a member of the Public Relations Society of America (PRSA). He received the PRSA's prestigious "Accredited in Public Relations" (APR) designation in January 1995 and was named a PRSA Fellow in October 2003.

Hall lives in Waco with his wife Ernette. They are parents to three sons–Roger, Steven and Chad. They have a granddaughter, Madison, and a grandson, Hunter.


Shane Wheatland, Omnivore Technologies

Shane is the Chief Strategy & Marketing Officer at Omnivore Technologies where he leads consumer and operational focused strategies that enable restaurant brands to leverage technology in a meaningful way. His use-case approach across consumers, staff and support centers serve as the center point for Omnivore’s Marketplace of technologies that optimize the back of house, front of house and outside the house. Shane spent over 20 years at The Coca-Cola Company in leadership roles focused on foodservice and hospitality, and he has led commercial and customer innovation for on-premise and off-premise, as well as global customer development across 20 countries. Prior to leaving Coke he served as Vice President National Accounts where he and his team were fortunate to collaborate closely with leading restaurant brands to jointly build strategic growth plans while leveraging innovation and technology.