Designing Allergy-Friendly Menus Everyone Will love w/ Chef Karen O'Connor

Here’s the truth most event professionals don’t want to say out loud: we often treat food allergy requests as a nuisance instead of a responsibility.

This week — Food Allergy Awareness Week — I’m bringing a conversation to Eating at a Meeting LIVE that I believe every meeting planner, caterer, hotel F&B team, and event organizer needs to hear.

I’m sitting down with Karen O’Connor, Executive Chef at Toronto’s renowned Daniel et Daniel Catering & Events. Karen has spent more than 30 years building menus that don’t just impress — they include. She’s a CATIE Chef of the Year, past President of the International Caterers Association, and a sought-after speaker at Catersource who has led sessions specifically on designing allergy-friendly menus that work for guests and still deliver the wow factor clients expect.

We’re going deep on the operational side of food allergy management — how her team collects and communicates allergy information, how they build menus around common allergens like gluten, nuts, dairy, and soy without stripping out the soul of a dish, and what it really means to make guests with food allergies feel not just safe, but celebrated.

For planners: this is about more than avoiding a reaction. It’s about reducing liability, honoring your attendees, and creating experiences where everyone can be fully present at the table.

For suppliers and caterers: this is your peer showing how it’s done at the highest level.

Come watch LIVE. Bring your questions. This is the conversation our industry needs.

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