Meet the speakers

Meet Belgium-born Chef Emmanuel Stroobant. First trained in classical French cooking at several Michelin-starred restaurants, he opened his first restaurant in Liege at 23. Yearning for new challenges, Chef Emmanuel moved to United States, Australia, and Malaysia, where he was exposed to an innovative world of modern fusion cuisine.

In 1999, he settled down in Singapore with his wife, and together they founded fine dining French restaurant Saint Pierre in 2000. Saint Pierre’s modern French cuisine with an Asian accent is a reflection of Chef Emmanuel’s three-decade long culinary journey. His passion and dedication to French gastronomy has earned the restaurant numerous prestigious awards, including a Two Michelin Star accolade since 2019.

A vegetarian and avid yoga practitioner, Chef Emmanuel is also the ambassador of zero-waste, zero-starch WOW Noodle. He is the author of two cookbooks, Cuisine Unplugged and Vine Dining: White and has his own television series, Chef in Black, Chef in Black 2, and 36 Ways to Live.

Connect with Emmanuel at Worldchefs Congress & Expo 2024.

Ms Low Yen Ling was elected as a Member of Parliament for Chua Chu Kang GRC in the 2011, 2015 and 2020 General Elections. She is presently the Senior Minister of State for the Ministry of Trade and Industry (MTI) and Ministry of Culture, Community and Youth (MCCY). Prior to that, she was the Senior Parliamentary Secretary for the Ministry of Education (MOE) from 2015 to July 2020, and the Ministry of Manpower (MOM) from 2018 to July 2020. She had also previously held office in the Ministry of Social and Family Development (2013-2015), MCCY (2014-2015) and MTI (2015- 2018).

Ms Low began her career in the private sector with experience in financial institutions and a start-up venture. Thereafter, she joined the Singapore Economic Development Board and in her decade of service, played a key role in strengthening Singapore’s entrepreneurial landscape and professional services sector. With a heart for the underprivileged, Ms Low continues to serve as a board member of the Chinese Development Assistance Council (CDAC) where she steers its Student and Parent Education Committee to expand the organization’s reach and support to low-income students and families. As a mother of two school-going children, Ms Low spends most of her free time with her family.

At the Worldchefs Congress & Expo 2024, Ms Low Yen Ling will be giving the welcome remark!

A Native Singaporean, Janice fell into the world of culinary arts by chance through a life changing farm trip in Melbourne, Australia. Since then, her pursuit of perfection in imperfection, and imperfection in perfection, has never stopped in testing the limits and boundaries of traditional dessert, chocolate and pastry making. She has learnt from some of the world’s best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer, and prestigious French pastry chef Pierre Hermé.

Chef Janice Wong started her first dessert restaurant, 2am:dessertbar, in Singapore in 2007. In 2014, the Janice Wong Pure Imagination was formally established to market a wide range of confectionery products, including custom chocolate bon bons, cakes and ice cream, which has now grown into 3 retail stores across Singapore. Chef Janice has received worldwide recognition for her cutting-edge creations; she won the title of Pastry Chef of the Year from the World Gourmet Summit Awards in 2011, 2013 and 2015, including the title of Young Woman of the Year from Her World in 2012.

At the Worldchefs Congress & Expo 2024, Chef Janice will be a speaker!

Meet Eric Teo, an award-winning Singaporean celebrity chef with an impressive career spanning three decades. Chef Teo has garnered numerous accolades and awards, including the prestigious World Gourmet Summit Executive Chef of the Year in 2006, 2008, and 2009. His exceptional achievements earned him a place in the Awards of Excellence Hall of Fame in 2010. He was also recognized as the Best Western Cuisine Chef at the Hospitality Asia Platinum Awards in the same year. In 2017, the Ukrainian Ambassador Dmytro Senik presented Chef Teo with the Lifetime Achievement award during the WGS Awards of Excellence.

Chef Teo holds the distinction of being the first Singaporean to be appointed as President of the Singapore Chefs’ Association from 2005 to 2013, and President of Bocuse d’Or Academy Singapore in 2017 and 2021. He has actively participated in various International Culinary Competitions as a Mentor and Deputy Head Judge.

A prominent figure in Singapore's culinary television programs, he has appeared on both Chinese and English shows for Mediacorp Corporation, including a guest appearance on MasterChef Asia in 2015. One of the highlights of his TV career was the program "King of Culinary" .

Executive Chef of Mandarin Oriental Singapore until 2011, since his departure Chef Eric has been running his consultancy company, ET Culinary Pte Ltd. In 2019, he co-founded 3 Embers Culinary Craft Pte Ltd, a catering company, with his long-time culinary-disciple, Chef Teo Yeow Siang. Their joint venture was met with resounding success, earning them the coveted Best Caterer of the Year Awards at the World Gourmet Awards in Singapore for both 2020 and 2022.

Connect with Eric at Worldchefs Congress & Expo 2024.

Meet Kwan Lui—entrepreneur, educator, and founder of At-Sunrice GlobalChef Academy. Dr. Kwan Lui’s career in the culinary world took off when she founded the Asian Home Gourmet range of spice pastes. She began her career in education after selling her business and founded At-Sunrice GlobalChef Academy in 2001. Since then, At-Sunrice has developed partnerships with universities in the United States, United Kingdom, Canada, Hong Kong, and Australia and receives 2,500 students a year from over 34 countries.

Dr. Lui is committed to promoting education in the culinary world and serves on the boards and committees of many universities, in addition to food, gastronomy, tourism, and education initiatives. She has been awarded two lifetime awards and an Honorary Doctorate in Education Leadership for her contributions to the educational landscape of the culinary world.

At the Worldchefs Congress & Expo 2024, Dr. Kwan Lui will offer insights into the future of culinary education and share her expert advice for both educators and chefs looking to expand their educational and professional experiences.

Meet Chef Frank Fol – former chef/owner of Michelin star restaurant Sire Pynnock and Founder & Chairman of We’re Smart® World. For more than thirty years he has followed his passion for highlighting the culinary beauty of vegetables and fruits.

In 2018 he took We’re Smart® World to an international level and launched the "We’re Smart Green Guide." Throughout his career he has published more than twenty cookbooks around his philosophy, Think Vegetables! Think Fruit!

At the Worldchefs Congress & Expo 2024 Chef Frank, alongside Chef Emile van der Staak, will give attendees expert advice on how to look towards the future with the ingredients and techniques they use and how to embrace vegetables and fruits as key ingredients in their dishes.

Meet Charlotte—found of Digital Boomerang, a multi-award-winning agency that offers technology innovations, marketing services, and creative support to clients in the private and public sector such as Health Promotion Board, Singapore Food Agency, and Starbucks.

Her agency’s creation of HealthHub has won several awards, including Frost & Sullivan Global Visionary Innovation Leadership Award in Healthcare Services 2016, Mob-Ex Best App (Gold), ASEAN ICT Award (Gold) among others. Her passion for machine learning has lead her to work with global partners to implement innovative marketing projects using AI. In her free time, she provides guidance on a Roblox metaverse for dreamers, especially little girls, "Dare to Dream," which is an initiative under the Singapore Council of Women’s Organizations (SCWO).".

At the Worldchefs Congress & Expo 2024, Charlotte Ong will share her expertise on how the culinary world can grapple with the challenges posed by AI and embrace the endless opportunities that it offers.

Meet KF Seetoh – the founder of Makansutra and creator of World Street Food Congress and Urban Hawker! KF Seetoh is a leading figure in the Singapore food scene, from his photography career to founding Makansutra, he is dedicating to highlighting Singapore cuisine on the global stage.

Driven by his passion for Singaporean cuisine, KF Seetoh is at the helm of Makansutra, an award-winning curator of diverse food-oriented activities such as Food Safaris, Car Rallies, Culinary Bazaars, and Food Festivals. Driven by his passion, KF Seetoh was instrumental in earning Hawker cuisine a place on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

At the Worldchefs Congress & Expo, KF Seetoh will team up with Chef Eric Low to share the rich culinary history of Singapore alongside a live cooking demonstration of some iconic Hawker dishes!

As a young chef at 25, Shi Long’s achievements in culinary are considered remarkable. Currently on an entrepreneurship streak of starting his own business, Chef Shi Long recently opened a hawker stall called "Style Palate," where he sells French-inspired fare at an affordable price and private chef engagement services.

Prior to this, he worked in fine dining restaurants, like Tippling Club and Restaurant Lerouy gaining valuable experiences. Shi Long had managed to take part in Escoffier Singapore selection, coming in as the1st runner-up. He then went on to be a part of the second Singapore Junior National Culinary Team to represent his country at the prestigious Alen Thong Coffee Pot Challenge. The Team returned with gold medals in all qualifying categories and overall champion for the competition.

At the Worldchefs Congress & Expo 2024, Chef Shi Long will join KF Seetoh on the stage for a lively Hawker cuisine cooking demonstration and discussion about the UNESCO-protected Singaporean delights!

Meet doctor and scientist, Jeremy Lim. Jeremy is the CEO and Co-Founder of AMILI, Southeast Asia’s first precision microbiome company. AMILI seeks to unlock the power of the microbiome (the trillions of microbes that live in and around us) in improving human health. ‘Food for Health’ is a guiding maxim for AMILI which works with food brands to optimize food benefits for gut health.

Jeremy is a medical doctor by profession and trained in surgery and public health. He is also Director of the Leadership Institute for Global Health Transformation (LIGHT) at the NUS Saw Swee Hock School of Public Health. Jeremy is driven by a passion for how technology can improve health equity and make it easier for more people to access care.

At the Worldchefs Congress & Expo 2024, Jeremy will share his insights into how the foods we eat can effect not only our physical heath, but our mood and brain health as well. He’ll also share his expert tips that chefs can implement to enhance the brain health benefits of the dishes we create.

Meet Chef Martin Blunos—who carries the title of Iron Chef Thailand and has the honor of earning two Michelin stars in his illustrious career. Chef Martin was both in Bath, UK to Latvian parents and channels his international experiences into his cuisine.

Chef Martin has worked in kitchens around the world and has been on television screens across the globe. His experiences opening restaurants around the world and learning how to showcase his culinary skills through the camera has made him an international culinary powerhouse.

At the Worldchefs Congress & Expo 2024, Chef Martin Blunos will inspire attendees on the importance of resilience in the culinary industry and how chefs can take their careers to the next level on the global stage!

Meet Christopher Tan, an award-winning writer, instructor and photographer who has covered matters of food, culture and heritage during over 25 years of journalism. His articles, recipes and photos have appeared in local media such as Singapore's Sunday Times, Straits Times and The Peak, as well as international media including the New York Times and Saveur magazine.

He has given talks and demonstrations at Singapore’s National Museum, Peranakan Museum and National Library, the Culinary Institute of America in Napa Valley, Le Musée Quai Branly in Paris, and the Sydney International Food Festival. Christopher’s book “The Way of Kueh”, chronicling Singapore’s traditional kueh heritage, won Best Illustrated Non-Fiction Book and Book of the Year at the 2020 Singapore Book Awards. His most recent book, NerdBaker 2: Tales from the Yeast Indies, is devoted to yeast cookery and fermented foods. He teaches regular cooking, baking and kueh classes at The Kitchen Society in Singapore.

At the Worldchefs Congress & Expo 2024, Christopher will be one of the speakers at the Bill Gallagher Young Chef Forum by Nestlé Professional!

Meet Davy Tissot, who has an endless taste for challenges, his first step in the industry was with Jean-Paul Pignol at Meilleur Ouvrier de France, after which he decided to continue his career at the Auberge de Collonges. Then his career continued at the restaurant La Rotonde in 1994 alongside Jacques Maximin and Meilleur Ouvrier de France. After a few years as second sous-chef with the chef Régis Marcon at L'Auberge des Cimes, he returned to La Rotonde, this time with Chef Philippe Gauvreau, with whom he spent four years as second in the kitchen and earned two Michelin stars.

In 2004, he won the title of Meilleur Ouvrier de France, the culmination of the dream he had set for himself at the start of his career. The same year, Davy became head chef of the Terrasses de Lyon, the restaurant of the hotel La Villa Florentine where he was awarded a Michelin star in 2005. In 2017, Davy decided to leave his restaurant to join the Institut Paul Bocuse as chef of the restaurant Saisons. In addition to an educational role, the mission was to immerse the young generation of chefs into the world of cuisine. Chef Davy Tissot earned a Michelin star in 2020, a first for an educational restaurant in France. Eager to undertake a new challenge, he decided in 2019 to dedicate himself to the Bocuse d'Or, the most prestigious gastronomical competition in the world. Supported by Team France, Chef Davy Tissot, accompanied by his official clerk Arthur Debray and his coach Yohann Chapuis, won the 2021 Bocuse d’Or, the most prestigious gastronomy competition in the world!

At the Worldchefs Congress & Expo 2024, Chef Davy Tissot will be one of the speakers sharing his thoughts and leading a demonstration!

Meet Chef David Veenstra and his daughter Joséphine. Chef David knew from a young age that he wanted to become a chef. He entered the culinary world as an apprentice chef after high school and has since worked at several leading restaurants as a chef and executive chef, and even owned his own restaurant. He has also worked as a culinary consultant for a high-end catering food supplier and is a top chef in molecular cuisine. For more than 11 years, he has been working as an independent chef, travelling all over the world to convey the specific characteristics of veal.

His daughter Joséphine trained in patisserie and is now training as an independent working chef, following in her father’s footsteps. This father-daughter duo enjoy making culinary discoveries together in the kitchen and learning from each other.

At the Worldchefs Congress & Expo 2024, David and Joséphine will walk you through everything you need to know about veal—from technical cuts to culinary techniques that highlight the beauty of veal.

Meet Ana Isabel Aragon Rubio – an experienced leader in the world of consumer goods and the current Sustainability and Nutrition Manager at Nestlé Professional! Ana has led teams in operations, communication, and R&D and is committed to helping companies and brands incorporate sustainability in every area of their business.

Ana began her professional journey working to enhance the nutritional value of products in food factories and then transitioned this work to her first global assignment in sustainability strategy and execution, which reinforced her belief in interconnectedness and sustainability.

At the Worldchefs Congress & Expo 2024, Ana will share her expert advice that chefs can follow to promote sustainability and nutrition in the food service industry to create a healthier future for customers and the planet.

Meet Belinda—an expert in helping associations take their strategic planning to the next level and overcome their challenges. With over 30 years of experience working with associations, Belinda is an expert at giving practical ideas and information that participants can immediately implement in their important work.

Belinda has become a go-to expert in her field and has earned a reputation for her knack for turning complex challenges into manageable tasks. She has endless knowledge that she is excited to apply to the culinary world—from association strategy and membership models to artificial intelligence.

At the Worldchefs Congress & Expo 2024, Belinda will use her highly collaborative approach to guide our association members and leaders to overcome whatever challenges they are facing!

Meet Christophe Megel – Executive Director of Q Industries and experienced culinary leader! Chef Christophe has worked in top restaurants across the world, including under the culinary icon Alain Ducasse. He brought his skills in the kitchen to Singapore in 1999 as Executive Chef at The Ritz-Carlton, Millenia and took on the role of President for Bocuse d’Or Singapore in 2002.

In 2014 Chef Christophe founded A-munition to provide necessary strategic business and management insights to food and beverage operators. He now serves as the Executive Director at Q Industries, a leading supplier to the hospitality industry!

At the Worldchefs Congress & Expo 2024, Chef Christophe will advise chefs on how they can stay the most up to date on emerging technologies in the culinary industry and leverage them to enhance their work in and out of the kitchen!

Meet Claire Geale, an expert in identifying growth and innovation opportunities, who brings in a wealth of knowledge from over 20 years of experience in the industry. Claire is currently the Head of Insights - Core Dairy at Fonterra

Claire has had leading insight roles at Holland & Barrett International, Mars Europe, Coca-Cola Europe and Coca-Cola Oceania, where her leadership has embedded insights into core business processes and strategies across international markets. With over two decades of experience driving insights across global markets, Claire has an impressive track record in the field of consumer and food service trends!

At the Worldchefs Congress & Expo 2024, Claire will present “Beyond the Plate: Consumer trends in Foodservice”, which gives an insight into the importance of customer trends and how they influence dining expectations and preferences!

Meet Michele Cadamuro, Chief Design Officer at Electrolux Professional Group. He completed his Master of Product and Industrial Design at IUAV University of Venice and has a commendable record of experience in the field of innovative design.

Recognized for his talents, he has been awarded with many international design and innovation awards such as the Red dot Design Award, Good Design award, Compasso d’oro aard, Janus de L’industrie and others!

Michele encourages young chefs to undertake novel approaches and be daring in pursuing them. He stands by the notion that victory belongs to the most tenacious.

At the Worldchefs Congress & Expo 2024, Michele will be a panelist on “The Digital Revolution in the Kitchen,” where a candid discussion on the importance of thinking radically in the industry to stay on top of trends and much more is discussed.

Meet James Khoza, Executive Chef with over 20 years of experience in the food service industry. His expertise spans across culinary design, food costing, hospitality management, F&B management, food production, quality control, recipe development, menu design, and more!

James has held prominent positions, including the President of the South African Chefs Association and the Chairman of the charity organization, Chefs with Compassion. His extensive travels have endowed him with a vast knowledge of tourism and hospitality, making him a well-rounded professional in his field. As an advocate for equal opportunities, James believes that people's potential is shaped by their environments. He is a strong proponent of education and entrepreneurship as these are the foundational pillars for eradicating poverty in communities. His dedication to these principles is reflected in his work and mentorship.

At the Worldchefs Congress & Expo 2024, Michele will be a panelist on “Beyond the Plate: Empowering the Brigade of Tomorrow”, where he will share his ideas on how to incorporate sustainability in kitchens and aid in building a better future!

Meet Max, Co-founder of Steps, an organization established in 2016 that provides education and employment training for people who are neurodivergent or identify as disabled. Max has been working with the neurodivergent community for over 15 years and his organization, Steps runs model social businesses, including five cafes and a robust B2B, allergen-free bakery in Bangkok!

Additionally, Max has worked with employment partners in F&B and hospitality to reimagine the value that people who are neurodiverse or disabled can add to society as employees, customers, and part of the community. In 2023, Steps founded the first research centre in Southeast Asia dedicated to studying neurodiversity in the workplace. Max along with his team are working with partners to measure the benefits of inclusion in all workplaces.

At the Worldchefs Congress & Expo 2024, Max will advise chefs on how sustainability is crucial, and he will be sharing his thoughts on a non-traditional approach to food sustainability!

Franck Pontais, a Master Chef and disciple of Escoffier, was born in Paris and has spent 35 years in the UK. Franck has held many positions in his impressive career, including head chef at Harrods and culinary director of his own business. He is also an accomplished culinary author, sharing his passion for gastronomy through several works.

Currently, Franck serves as Koppert Cress’ culinary and country manager for the UK/UAE and Asia. He is also a judge for the International Taste Institute and a member of Worldchefs. Franck’s mission is to continue to inspire chefs and elevate culinary standards.

Franck looks forward to witnessing the culinary variety that will be showcased at the Worldchefs Congress & Expo 2024 this October in Singapore, where he is set to share his insights on the various ways our choice of food could evolve in the future!

Meet Cosimo Scarano, a passionate sustainability enthusiast who currently leads the Electrolux Food Foundation, a non-profit organization founded and funded by Electrolux Group.

Cosimo states that there is a huge space to conquer when it comes to leading the way towards a more sustainable food system and food industry. He believes that it is high time to step up and take action as the power of human connection could change the world one person at a time.

At the Worldchefs Congress & Expo 2024, Cosimo will advise chefs on how they can incorporate sustainable practices in their kitchen and be prepared for a better tomorrow!

Chef Angela May brings joy and passion to the art of healthy eating and living. Not only is she an accomplished chef and culinary designer, but also an accredited sports performance nutritionist, acclaimed TV presenter, and host of food and lifestyle shows. She has been the English voice of the world’s most prestigious culinary event, Bocuse d’Or, as well as the World Pastry Cup, for twelve years running. Angela also has a Le Diplôme de Cuisine from the famed French Culinary Academy ‘Le Cordon Bleu’.

Chef Angela opened her first vegetable forward restaurant ‘Angela May Food Chapters’ in the heart of Orchard Road in 2015 to share her love and passion for healthy living and clean eating with the world. She also launched Déliciae Catering Co., the bespoke catering arm of DHM to meet the growing needs in Singapore to have elegantly curated menus. In early 2020, Chef Angela founded Foodfluence, a technology-based F&B company that will work towards securing the future of food during challenging times. Quick Greens is the latest brand that Chef Angela lending her expertise to, it’s a full plant-based concept with an environmentally friendly health-focused menu.

At the Worldchefs Congress & Expo 2024, Angela will be a panel moderator and will engage in candid conversations to share her insights!

Shonah Chalmers is an expert with over 30 years of experience in the industry. Her passion for sustainability drives her focus towards Sustainable food practices. Her culinary career has taken her from fine dining restaurants, golf courses, hotels in Toronto, a ski resort in Gunma-ken Japan to a Chefs Tour Against Hunger in South Africa 2011.

Shonah’s passion for sharing her culinary experiences led her to becoming an educator at Humber College 12 years ago and remains relevant in the world of food as the Canadian Culinary Federation President for the last 10 years. Chef Chalmers is also accredited as a Worldchefs Certified Continental Judge for both Vegan/Plant Based and Culinary Hot Kitchen. She currently holds the role of Vice Chair for the Worldchefs Feed the planet and Sustainability committee, where she develops sustainable education models for food service professionals globally. Much of Shonah’s energy continue to be focused on the sharing, mentoring & making the culinary industry a more positive and inclusive space for all cooks and chefs.

At the Worldchefs Congress & Expo 2024, Shonah will be a panel moderator and will engage in candid conversations to share her insights!

Meet Chef Vanessa Marquis from Salinas Valley, California. She attended the Professional Culinary Institute in Campbell, CA. After which she started her career at CoredValle, a private country club in Central California, her experiences grew including working on Royal Caribbean Cruise Lines, teaching, consulting and collaborating with Metropolitan Ministries in 2013.

Chef Vanessa Marquis has served the last nine years on the ACF Tampa Bay Chapter Board and currently she holds the position of President. She has also served the last four years on Worldchefs International Chefs Day Committee as the Chairman.

At the Worldchefs Congress & Expo 2024, Chef Vanessa along with Nestlé Professional will launch this years International Chefs Day Celebration!

Meet Emmanuel Lorieux, the current Global executive chef & global culinary partnership manager for Nestlé Professional. He is the culinary point of reference for the Nestlé Professional team, supporting category managers in developing new plant-based and dairy products, answering any technical questions, and doing prototype tastings.

Emmanuel leads Nestlé Professional’s partnerships with Worlchefs. Nestlé Professional teamed up with the organization in 2014 to teach children globally about the importance of healthy eating through organized fun workshops. Emmanuel leads the team at Nestlé Professional and works with Worldchefs for International Chefs Day, which takes place every year on October 20. Aimed at children aged five to 13, it focuses on teaching them about healthy eating and sustainable food habits by providing recipe examples that are full of fresh vegetables and homegrown ingredients.

Meet Marcus Hallgren, who has over 35 years of experience in the culinary industry. Marcus was the head teacher at Ullvigymnasiet Köping for 11 years, the first school in Sweden to be approved to Worldchefs education as a recognized school. He is currently Chairman of the Worldchefs Education Committee and the Principal at the Hospitality School Traneliska, Sweden.

Marcus believes that the Worldchefs Congress would be the perfect event for chefs to grow their network and interact with chefs from all around the world. He suggests that staying hungry for knowledge and listening to experienced chefs would help aspiring chefs to grow their skillsets.

At the Worldchefs Congress & Expo 2024, Chef Marcus will be a panelist on the World Educator’s Forum and share his valuable insights on mentoring the next generation of master chefs!

Sunjeh Raja is the Founder, Director and CEO of the International Centre for Culinary Arts (ICCA Dubai), the award-winning culinary training centre established in 2005. Since then, he has been spearheading the engagement of the company’s Technical Vocational Education Training (TVET) programs and takes on a holistic approach to establish ICCA Dubai as a Center of Excellence offering world-class culinary education. Sunjeh adopts a very practical and innovative approach to continually develop industry application-focused training and outcome-driven learning.

A recipient of international awards and recognitions, Sunjeh is raising the standards of culinary training and food service across the MENA region. He specializes in concept, product, and business development with a strong foundation in the corporate and finance sectors, showing a flair for entrepreneurship since his early foray into the business world. Recognizing and taking opportunities as they arise, ICCA Dubai has been able to leverage many strategic partnerships with world majors as a direct result of Raja’s vision and leadership.

At the Worldchefs Congress & Expo 2024, Sunjeh will be a panelist on the World Educator’s Forum!

Chef Satish Madaan is a renowned culinary expert with a wealth of experience in the F&B industry. He holds a Diploma in Catering and Nutrition, a Bachelor’s degree in Commerce from Delhi University, and a Speciality Diploma in Food Entrepreneurship from Singapore. He has worked alongside chefs worldwide, developing a distinctive style that blends traditional Indian flavours with modern presentation, making him a sought-after figure in the culinary scene.

His career highlights include cooking for dignitaries such as Former President of Singapore, Mr. S R Nathan, and Former Deputy Prime Minister, Prof. Jaya Kumar. Chef Satish has won three Gold Medals at the prestigious Food Hotel Asia (FHA) Culinary Challenge (2008, 2012, 2014), showcasing his commitment to culinary excellence. In recent years, Chef Satish has played a pivotal role in food sustainability, leading WellSpent products research and development, an initiative focused on food upcycling. His dedication to reducing food waste was recognised in 2022 when he helped secure the DBS Sustainability Award for research and development in food upcycling. Chef Satish’s unique blend of culinary innovation, sustainability, and commercial expertise has not only shaped menus for top-tier establishments but also contributed to a more sustainable future in the food industry.

At the Worldchefs Congress & Expo 2024, Satish will be a panelist on “The Menus of the Future” panel and engage in a candid conversation!

Chef Eric's culinary journey began early in life, immersed in the world of food and beverage through his family's catering business from the age of thirteen. His passion for cooking ignited, leading him to embark on a path that would shape his career profoundly.

Chef Eric's prowess in the kitchen has been showcased on numerous stages, as he represented the Singapore Culinary national team in both local and international culinary competitions. His accolades include the prestigious gold medal at the MLA Blackbox Global Final in Dubai (2008), as well as triumphs at events like HOFEX 2009 and WACS Food Fair Korea 2012, where he clinched top honors. As a core member of the Singapore national culinary team, Chef Eric contributed to a historic victory at the Culinary World Cup 2010 in Luxembourg, securing two gold medals and the coveted overall champion title. Beyond his culinary exploits, he is a voracious reader and an avid traveler, enriching his craft with diverse influences. Chef Eric aims to shape culinary excellence within the Southeast Asian region, leveraging his experiences and insights to elevate the standards of cuisine across borders.

At the Worldchefs Congress & Expo 2024, Eric will be a panelist on “The Menus of the Future” and will share insights about eating habits!

Meet John Lohr who currently serves as the Executive Director External Affairs at Dusit Thani College in Bangkok, Thailand's first and largest hospitality institute, where he drives international partnerships, recruitment and expansion strategies. Before his role in Thailand, John served as the director of strategic partnerships and innovation for Hosco, the world's largest hospitality network, where he led partnership development with hospitality schools, associations and organizations.

Earlier, John worked with IHG hotels in Thailand and India and served as the director of business development for the American Hotel & Lodging Educational Institute (AHLEI) in Europe. He has also held various board positions for EuroCHRIE, the Council of Hospitality, Tourism and Event Educators and is a member of multiple global hospitality education and training associations. He is a global citizen, a graduate of Glion Institute of Higher Education in Switzerland, has lived in over seven countries and currently resides in Bangkok, Thailand with his family.

At the Worldchefs Congress & Expo 2024, John will be a moderator for the Worldchefs Educator's Forum!

Meet GunGun Chandra Handayana, the current executive chef of Unilever Food Solutions Indonesia with more than 2 decades of experience in the culinary industry! GunGun’s advice for all aspiring chefs to be successful in the industry is that the culinary world is constantly evolving, with new ingredients, techniques, and technologies emerging. He encourages everyone to be lifelong learners, always open to new ideas and experiences.

In addition, he adds that the Expo features suppliers and businesses showcasing the latest kitchen technologies and food products. It’s an ideal setting for chefs looking to modernize their kitchens, enhance menu offerings, or explore new partnerships.

At the Worldchefs Congress & Expo 2024, GunGun will be one of the speakers in “The journey of infinite culinary possibilities” breakout session!

Jiraroj Navanukroh’s interest in cooking was ignited in his childhood, as he often helped his grandmother prepare food. His friends had the privilege to come over and taste his dishes, often complimenting his cooking.

To pursue his culinary interests, Chef Jiraroj decided to join a cooking course at Dusit Thani Hotel and worked at a food company later. After that, he left for Sydney, Australia, to take an advanced cooking course. When he came back to Thailand, he worked in restaurant catering for 2 years. Now, he currently works for Unilever Food Solutions, Thailand. Apart from preparing ingredients and meals that exceed cooking standards, Chef Jiraroj gets his inspiration from travelling to different countries, bringing back experiences to adapt and add to his dishes.

At the Worldchefs Congress & Expo 2024, Chef Jiraroj will be one of the speakers in “The journey of infinite culinary possibilities” breakout session!

Kenneth Lee O. Cacho is a highly accomplished culinary professional with over 30 years of extensive experience in the industry. Currently, he holds the position of Country Executive Chef at Unilever Food Solutions Philippines, a role he has excelled in since August 2019. Kenneth’s career trajectory includes significant leadership roles, such as director and managing business partner at the International School for Culinary Arts and Hotel Management (ISCAHM) Pampanga Campus, and chef instructor at ISCAHM Quezon City.

Kenneth’s international experience is marked by his tenure as chef de cuisine on the inaugural teams of Cunard Lines’ RMS Queen Elizabeth, Queen Victoria, and Queen Mary 2. His foundational years were spent at The Mandarin Oriental Manila, where he progressed from commis chef to sous chef, honing his skills in a high-caliber environment. His professional excellence is recognized through numerous awards, including multiple Chef of the Year titles at the Philippines Culinary Cup and a Silver Medal at the Worldchefs Global Chefs Challenge 2023 Regionals. Notably, Kenneth was a gold medalist and the team captain of the Philippines Culinary Team at the 2016 FHA, where his leadership and culinary prowess were instrumental in the team’s success.

At the Worldchefs Congress & Expo 2024, Chef Kenneth will be one of the speakers in “The journey of infinite culinary possibilities” breakout session!

Meet Debbie Yong, who is a former journalist turned branding and communications strategist with more than 15 years of experience producing award-winning multimedia content for the top global names in print and digital media, from The Business Times, to Fortune, BBC and Monocle. She was most recently the editorial director of Asia and the Middle East for the Michelin Guide.

With personal anecdotes and speakers’ decades of industry experience, Debbie believes that the Congress would be the perfect opportunity for young chefs to learn about personal branding strategies, exploring various ways to authentically express their culinary identity, and discover how to successfully promote Asian brands on a global scale.

At the Worldchefs Congress & Expo 2024, Debbie Yong will be a moderator for “In conversation: Janice Wong and Debbie Yong on personal branding for chefs and taking an Asian brand global”!

Mohamed El Bakkouri is the founder of Salt'N'Lamb, a brand that blends modern culinary innovation with halal traditions. He seems to have drawn inspiration from the traditional Spanish culinary heritage, particularly from Cantavieja, a 1300-meter heights village, part of the Maestrazgo region in Spain famous for its lamb dishes and rich artisanal food culture. Salt'N'Lamb stands as a tribute to Spanish gastronomy, leveraging traditional methods, like salt curing, reinterpreted with high quality lamb meat, no-technology and no preservatives process, for lasting authentic flavors. His work focuses on creating high-quality halal food products that cater to diverse, global audiences.

Mohamed’s efforts in revolutionizing halal cuisine earned him recognition at the Sirha Innovation Awards, a prestigious platform that highlights creativity and forward-thinking in the food and hospitality industries. His innovative approach at Salt'N'Lamb has helped raise the profile of halal cuisine, positioning it as an exciting and dynamic part of the global food scene.

At the Worldchefs Congress & Expo 2024, Mohamed will be performing a demonstration during the Global Chefs Challenge Award Ceremony!