Marco Pierre White
Chef, Restaurateur, and TV Personality
Marco Pierre White is a renowned chef, restaurateur and TV personality. A leading figure in the UK
restaurant scene for over 25 years, he has been influential in the culinary careers of many including
Gordon Ramsay and Heston Blumenthal. Marco’s rise to culinary acclaim began at 19, when he
moved to London to study classical French cuisine under Albert and Michel Roux at Le Gavroche. He
later honed his craft with Raymond Blanc and Pierre Koffmann, masters of French cooking techniques.
In January 1987, Marco launched his first restaurant in London: Harveys. He earned his first Michelin
star the following year, a second in 1990, and a third in 1995 at The Restaurant Marco Pierre White at
the Hyde Park Hotel. At just 33, he became the first British chef, and the youngest chef ever, to
achieve three Michelin stars.
By 1999, having reached the pinnacle of his profession, Marco stepped away from the stove, retiring
from the kitchen and turning to the development of his own restaurant and hotel portfolio.
Already regarded as an industry icon, he returned to the public eye in 2007 with major television
appearances, including Hell’s Kitchen, The Great British Menu (2008), and Australian Master Chef
(2011). Today, Marco focuses on expanding his restaurant concepts around the world, driven by a
passion for sharing good, quality, and affordable food.
At Worldchefs Congress & Expo 2026, hear Marco Pierre White reflect on the importance of
provenance, traceability, and respect for ingredients from their origins to the final dish, speaking to our
Congress theme of “Pasture, Passion, Plate.”
Sian Wyn Owen
Executive Head Chef of The River Cafe“Running a World-Famous Restaurant with a Menu That Changes Twice a Day”
Sian Wyn Owen is the Executive Head Chef of The River Cafe, one of London’s most iconic Michelin-starred Italian restaurants. Since joining the team in 1999 and becoming Head Chef in 2005, Sian has been a pivotal figure in the restaurant’s success and instrumental in both preserving and elevating its reputation for world-class Italian cuisine. Born in Cowbridge, Wales, Sian’s passion for cooking was shaped by her upbringing and international culinary influences. After earning a BSC in Human Nutrition and Dietetics from King’s College London, Sian then went on to train in some of London’s most prestigious kitchens and aided in the opening of Bluebird (London – King’s Road) and Sartoria (London – Savile Row). During her time at The River Cafe, Sian has co-written several River Cafe titles, including the critically acclaimed River Cafe 30 (2017), for which she received the Fortnum & Mason Food and Drink Award, and The River Cafe Look Book (2022). Sian is a regular guest on Ruth Rogers’ podcast Ruthie’s Table 4, where she offers rare insights into the restaurant’s philosophy and operations.
Outside of the kitchen, Sian is a proud and passionate advocate for sustainability, ethical sourcing, and food education, regularly collaborating with Ty Hafan, Maggie’s Centre, The Felix Project and Hammersmith & Fulham council. As a champion of Welsh produce, Sian sources ingredients that feature on The River Cafe menus such as Rhug Estate Lamb and Canbalva Estate Beef.
At Worldchefs Congress & Expo 2026, join Sian and learn more about The River Cafe in her session, “Running a World-Famous Restaurant with a Menu That Changes Twice a Day.”
Rich Rosendale
Chief Vision Officer of Rosendale Collective“The AI-Powered Chef”
Certified Master Chef Rich Rosendale is one of America’s most accomplished and forward-thinking culinary leaders. As the Chief Vision Officer of Rosendale Collective, a platform for food excellence that blends classical technique with modern creativity, Rich leads a team that spans event production, culinary education, restaurant operations, and technological innovation.
Rich has trained under Michelin-starred chefs across Europe and represented the United States at the prestigious Bocuse d’Or. He is one of fewer than 80 chefs to have earned the title of Certified Master Chef, the highest level of culinary certification in the U.S.
Today, Chef Rosendale is recognized as a national expert at the intersection of food and technology. He has become a sought-after voice on AI’s role in professional kitchens, helping chefs understand how artificial intelligence can elevate creativity, efficiency, and guest personalization without replacing human intuition. His work exemplifies a future-forward approach to culinary leadership—one that respects heritage while embracing the potential of innovation. Whether mentoring young chefs or consulting Fortune 500 companies, Rich continues to inspire the industry to evolve with purpose and passion.
At Worldchefs Congress & Expo 2026, learn practical applications of AI in the kitchen, discover how it enhances culinary intuition, and watch a live demo of AI-assisted dish development in Rich Rosendale’s session, “The AI-Powered Chef.”
Pierre Abi Hayla
Chocolatier, Pastry Chef, Consultant and Entrepreneur“Revisiting Classic Chocolate Techniques for Today’s Kitchen”
Presented by Ariane Fine Porcelain
Chef Pierre Abi Hayla is a celebrated Pastry Chef & Chocolate Artist, based in Beirut, Lebanon, with thriving restaurants and cafes in Greece and Lebanon, including Le Noir and Flint. Trained in France at the Ecole Nationale Supérieure de Pâtisserie and Lenôtre school, he masterfully blends classic techniques with modern innovation, crafting exquisite pastries and chocolates. Today, Pierre owns several businesses expanding to Europe and Dubai, and he consults with prestigious hotels in the Middle East. As a sought-after hospitality consultant in the Gulf, his expertise elevates dining experiences, solidifying his position as a leading figure in the global pastry and chocolate scene.
At Worldchefs Congress & Expo 2026, don’t miss Pierre Abi Hayla’s live demonstration on essential chocolate techniques. Learn about tempering, emulsification, ganache stability molding, and how to fix common mistakes in chocolate work. Plus, you’ll hear about ways to adapt traditional methods to evolving guest expectations. All that and more in Chef Hayla’s session, “Revisiting Classic Chocolate Techniques for Today’s Kitchen.”
Kris Hall
Founder & CEO of The Burnt Chef Project“Burnout Isn’t a Badge of Honour: Rewriting Hospitality’s Culture”
Kris Hall is the founder and CEO of The Burnt Chef Project, a globally recognised not-for-profit organisation committed to tackling mental health stigma within the hospitality sector. With a background in hospitality operations and a deep understanding of industry pressures, Kris launched The Burnt Chef Project in 2019 to provide education, support, and change across all levels of the industry.
Since its inception, the project has grown into a global movement, delivering certified mental health training, 24/7 helpline services, free structured therapy, and peer-support networks to hospitality professionals in over 90 countries. Through collaborations with international businesses, training academies, and policymakers, Kris has been a leading voice in advocating for sustainable wellbeing strategies and cultural change in kitchens and front-of-house teams.
At Worldchefs Congress & Expo 2026, join Kris to discover more about The Burnt Chef Project, and learn how outdated beliefs are fueling industry burnout in his session, “Burnout Isn’t a Badge of Honour: Rewriting Hospitality’s Culture.”
Krumma Jónsdottir
Founder & Performance Strategist at Positive Performances“Navigating the HEROIC Paradox”
Krumma Jónsdottir is a Performance Strategist, EdTech innovator, and Executive Coach with nearly three decades of international experience in hospitality, education, and leadership. Her professional journey led her from frontline service to executive leadership, having managed operations and quality training for more than 650 hotels across Europe. Through these experiences, Krumma gained a rare understanding of how culture, wellbeing, and performance connect in high-pressure industries.
Her career later expanded into higher education, where she worked as an MSc programme leader, General Manager of two private institutions, and Chief Quality & Culture Officer for three schools, including one ranked among the top 30 in France.
Today, Krumma leads Positive Performances, a consortium dedicated to developing thriving individuals, outstanding professionals, and high-performing organisations through mental health promotion and leadership education.
At Worldchefs Congress & Expo 2026, Krumma will introduce chefs to the HEROIC Paradox: Hope, Efficacy, Resilience, Optimism, Impact, and Courage, sharing practical tools to thrive under pressure without sacrificing wellbeing.
David Chapman
Executive Director of UKHospitality Cymru“How Partnership Working Can Serve Up Policy on a Plate”
David Chapman is the Executive Director for UKHospitality Cymru, the industry trade association that represents more than 100,000 venues from restaurants to hotels—a sector that employs 140,000 people in Wales and a further 40,000 in the food, drink and associated services supply chain. David has worked in the sector for 27 years and has advised other major industry players such as Coca Cola Enterprises, Ikea, the British Hospitality Association, and Hybu Cig Cymru, the body for promoting and developing the Welsh Lamb and Welsh Beef industry.
Currently, David is the Chair of the Food7Cymru, a group of seven farm-to-fork trade associations that embraces farming, retail, food manufacturing, hospitality, and logistics and seeks to promote, implement and establish positive policies to benefit the industry. In addition, David set up and established the umbrella group Wales Tourism Alliance and the Wales Hospitality and Tourism Skills partnership, now in its eighth year of activity. He has sat on the Cardiff Capital Region Skills partnership for nearly ten years and chairs its Hospitality Cluster. He is an external Secretariat for the Senedd’s Cross Party Group on Tourism and Hospitality, a member of the Cross Party Group for Beer and Pubs and is the external Secretariat for the House of Commons Wales All Party Group for Hospitality, Events and Major Food and Drink Businesses.
At Worldchefs Congress & Expo 2026, learn how the industry can make greater policy gains by working more closely with peers, policy makers and elected representatives in David’s session, “How Partnership Working Can Serve Up Policy on a Plate.”
Colin Wheeler-James
Owner of Ground Up Cookery School“Capturing the Essence of Wild Food through Preservation”
Since opening Ground Up Cookery School in 2020, Colin Wheeler-James has been on a mission to redefine how we think about food, waste, and flavour. With an insatiable curiosity for the wild, the seasonal, and the forgotten, he has spent years developing bold, creative ways to capture nature’s fleeting flavours. His passion for fermentation, foraging, and food waste reduction has led him to experiment relentlessly refining techniques that not only preserve the best of each season but also turn surplus and overlooked ingredients into something truly extraordinary.
Colin’s expertise has taken him beyond the kitchen, working with leading organisations to help them revolutionise their approach to food waste and sustainability. He partners with chefs, food businesses, and corporate teams to integrate sustainable, low-waste solutions into their menus—whether by introducing them to the power of fermentation or guiding them through the untapped potential of wild food growing right outside their doors.
For Colin, sustainability isn’t just about reducing waste—it’s about reconnecting people with food, nature, and creativity. His work isn’t just practical—it’s inspiring, showing teams how to embrace the wild, celebrate the seasons, and create something truly unique.
At Worldchefs Congress & Expo 2026, see a live cooking demo and explore how combining wild food and traditional preservation methods add an extra dimension to your food in Colin’s session, “Capturing the Essence of Wild Food through Preservation.”
Mark Serice
Vice President of Global Culinary Griffith Foods“Hero Ingredients: Cooking up a Regenerative Future”
As Vice President of Global Culinary for Griffith Foods World-Wide Inc., Chef Mark leads a team of 47 chefs across five continents, providing strategic culinary direction and coordinating local and regional leaders to drive global business growth. He oversees the development and execution of the Culinary Strategic Plan, ensuring alignment with Griffith Foods’ Purpose Driven Strategy and guiding its implementation within each business unit.
A native of New Orleans, Mark was heavily influenced by Cajun and Creole cuisine, as well as his family’s shared passion for cooking. He has spent 35 years working in the food industry, having graduated from the Culinary Institute of America and with experience as Chef de Cuisine and Corporate Executive Chef for Brennan’s Restaurant in New Orleans. Today, he is a Grand Rotisseure for Chaine de Rotisseurs, and member of The Research Chefs Association. Additionally, he is key member of Worldchefs’ Feed the Planet team and a contributor for the Social Gastronomy Movement’s UN Food Systems Summit.
At Worldchefs Congress & Expo 2026, join Mark for his session “Hero Ingredients: Cooking Up a Regenerative Future,” to learn about regenerative practices, explore the importance of hero ingredients, and discuss the key role chefs play in driving sustainability.
Dilhan C. Fernando
Dilmah Ceylon Tea Company CEO & Chairman / 2nd Generation Tea Grower“Tea, Terroir & Tide: Modern Expression of Tea Maker’s Story”
Dilmah Tea Company Founder, Merrill J. Fernando, named his tea after his sons, Dilhan and Malik, both of whom joined him in his mission to restore authenticity, ethics, and integrity to tea. Today, Dilhan C. Fernando serves as Chairman and Chief Executive of Dilmah Tea, carrying forward his father’s vision while innovating for a new generation.
Through innovations such as tea gastronomy, t-Lounges, and the Dilmah School of Tea, Dilhan has introduced tea as an ingredient of creativity — one that inspires chefs, mixologists, and hospitality professionals worldwide. He also nurtures his father’s pledge to make business a matter of human service through the MJF Charitable Foundation and Dilmah Conservation.
Dilhan currently chairs Biodiversity Sri Lanka, an organization pioneered by Dilmah Conservation alongside the Ceylon Chamber of Commerce and IUCN. He is also the Chairman of the United Nations Global Compact Network Sri Lanka, supporting corporate responsibility and sustainability across industries. In 2025 he was honored with the award of Doctor of Business, Honoris Causa by the School of Business & Law at Edith Cowan University, Australia.
At Worldchefs Congress & Expo 2026, join Dilhan in his session alongside Peter Kuruvita, “Tea, Terroir & Tide: Modern Expression of Tea Maker’s Story,” to discover how to use tea as a flavor, ingredient and creative catalyst in your menus.
Dr. Marta Antonelli
Project Coordinator FoodChoices4LIFE at EUFIC“Driving More Sustainable Food Choices in the EU: the Project FoodChoices4LIFE”
Dr. Marta Antonelli is an economist, with a PhD in geopolitics. Over the past 15+ years she worked to shape more sustainable food systems as a researcher and project lead in academia as well as for philanthropies, NGOs and the business sector.
With a M.Sc. in International Economics (La Sapienza University of Rome), M.Sc. Development Studies (SOAS, University of London), and a Ph.D. in Environment, Politics and Development (King’s College London), Dr. Marta has a wealth of knowledge and experiences working across social and environmental sciences, in the fields of sustainable food production and consumption, water and food policy, and sustainable diets. Today, among many other roles, Dr. Marta serves as Project Coordinator for FoodChoices4LIFE, a European Commission co-funded project by The European Food Information Council (EUFIC), Worldchefs and UNITUS.
At Worldchefs Congress & Expo 2026, discover more about the project FoodChoices4LIFE and learn how you can get involved to gain valuable knowledge and networks in Marta’s session, “Driving More Sustainable Food Choices in the EU: the Project FoodChoices4LIFE.”
German Lam
Mentor Chef Consulting & Founder of Glam Foods LLC“The Dragon Turns to Water: Chef German Lam Fights Cancer with a Freestyle Lifestyle”
German Lam, also known as The Dragon Warrior, is the founder and CEO of Glam Foods LLC, where he motivates people to live better by changing the way they cook and eat. He brings extensive experience to this role, having worked as a chef at prestigious institutions such as the 5-star Ritz-Carlton Hotels in Boston and Cleveland, the Harvard Club of Boston, and Chatham Bars Inn. He also held the position of executive chef at Mirabelle Restaurant and at the Needham Sheraton Hotel. Additionally, he served as the Executive Sous Chef at Marais Restaurant and as Chef de Cuisine at the Charles Hotel.
An award-winning chef, German Lam graduated in 1986 from Newbury College with a degree in culinary arts and completed the prestigious American Culinary Federation’s Les Dames d’Escoffier apprenticeship program in 1990.
In 2017, Chef German Lam faced a nearly impossible battle with nasopharyngeal cancer. What began as a thumb-sized tumor behind his nose progressed to affect his entire body, along with his ability to taste and enjoy food. How does a professional chef and healthy eating coach overcome such a challenge? Through a combination of German Lam’s Freestyle Cooking and his Five Component Freestyle Lifestyle philosophy, he gained the tools necessary not only to survive cancer but also to navigate the difficult recovery process.
At Worldchefs Congress & Expo 2026, discover more about empathy, body, mind, professional respect, sanitation and safety in German Lam’s session, “The Dragon Turns to Water: Chef German Lam Fights Cancer with a Freestyle Lifestyle.”
Franck Pontais
Koppert Cress Culinary & Country Manager – UK, Asia, Middle East“Cooking with Natural Plants: Extracting Aromas and Flavours”
Presented by Koppert Cress
Franck Pontais is the Culinary and Country Manager for the UK, Asia, and the Middle East at Koppert Cress, leading culinary development and strategic initiatives across diverse markets. A self-proclaimed chef globe trotter and plant specialist, Franck began his culinary career at age 14 as a butcher, developing a strong foundation in craftsmanship and ingredient quality. Recognizing his potential, he enrolled in Paris’s top culinary school, earning his professional chef qualification after four years of rigorous training. His early career included positions at Harrods and as Head Chef at Selfridges in the UK, where he honed his skills in high-end hospitality and leadership.
Driven by innovation, Franck launched his own catering business and authored Terrines and Verrines, an acclaimed culinary book highlighting his expertise in modern gastronomy. A member of the World Association of Chefs Societies and a disciple of Escoffier International, Franck is frequently called upon to judge major global culinary competitions. His career exemplifies excellence, creativity, and leadership in the culinary and hospitality industries.
At Worldchefs Congress & Expo 2026, join Franck’s live demonstration to explore how to add value to your dishes by extracting essence, flavours and aromas from natural plants in his session, “Cooking with Natural Plants: Extracting Aromas and Flavours.”
Edgar Buhrs
The Veal Chef“The Daily Veal”
Presented by VanDrie Group
Edgar Buhrs, known as ‘The Veal Chef’, knew at young age that he wanted to be a cook. As a butcher’s son, he developed an early passion for meat, especially veal. He followed the classic cooking school in Amsterdam and has since worked at leading restaurants in the Netherlands. To continue his professional development, Edgar travelled to France to learn from Bernard L’Oiseau.
During his illustrious career, Edgar developed his own style of cooking, working on luxury passenger ships in Europe. After cruising for five years, he settled for some time ashore in England before returning to Amsterdam and founding his own culinary company in 2007.
Today, he gives workshops, product presentations, culinary advice, develops recipes, stands at fairs and international exhibitions with live cooking, and much more.
At Worldchefs Congress & Expo 2026, don’t miss Edgar’s session with Patricia van Krieken, “The Daily Veal,” where you’ll learn more about the veal sector and gain culinary inspiration for endless creativity.
Patricia van Krieken
Marketing Manager at VanDrie Group“The Daily Veal”
Presented by VanDrie Group
Patricia van Krieken is the Marketing Manager at VanDrie Group, a company she values not only for its international scope but also because it remains a true family business. With an education that spanned the Netherlands and Australia, Patricia specialized in advertising and marketing before eventually joining VanDrie Group, where she has gained several years of experience.
Patricia passionately contributes to the group and is witnessing its continuous growth and diversification, with activities ranging from feed to food production to ingredients for yogurt and shakes. For her, this ongoing development ensures that communication is always dynamic, with new opportunities and markets to explore.
At Worldchefs Congress & Expo 2026, join Patricia alongside Edgar Buhrs in their session, “The Daily Veal,” where you’ll learn more about the veal sector and gain culinary inspiration for endless creativity.
Peter Kuruvita
Award-winning Chef, Restaurateur & Hospitality Consultant“Tea, Terroir & Tide: Modern Expression of Tea Maker’s Story”
Peter Kuruvita is an award-winning chef, restaurateur, TV presenter, author, culinary tour guide and hospitality consultant. Early on, Peter made his mark in 2004 as Executive Chef & co-owner of the iconic Flying Fish restaurant & Bar, later taking the brand to Fiji, where Flying Fish Fiji thrived for over a decade.
Since 2013, Peter has led successful businesses including Nossa Beach and Alba Noosa. Today, Peter continues to share his passion as an ambassador for Dilmah Tea and Hello Pure Organic Coconut Products, leads immersive culinary tours of Sri Lanka, appears as a guest chef at leading hotels worldwide, and is Culinary Director of the Sunshine Coast’s premier food festival, The Curated Plate.
At Worldchefs Congress & Expo 2026, watch Peter’s live demonstration of Modern Tea Omakase in his session, alongside Dilhan C. Fernando, “Tea, Terroir & Tide: Modern Expression of Tea Maker’s Story.”
Jon Davies
CEO of Levy UK & IrelandPanelist on “Shaping the Future of the Culinary Industry”
Jon Davies is the CEO of Levy UK and Ireland, a position he assumed in 2024 after six years as Managing Director and a decade of leadership within the Compass Group. In his role, Jon is driven by his profound interest for culinary and hospitality, as well as his love for sport and entertainment.
Jon’s commitment for the planet and leading the industry into a more sustainable future is steadfast. Under his leadership, Levy continues to have a positive social impact, minimizing environmental footprint and collaborating with like-minded suppliers and clients.
At Worldchefs Congress & Expo 2026, meet Jon and hear his industry vision and insights during the panel, “Shaping the Future of the Culinary Industry.”
Carla Williams
Talent and Reward Manager at The Celtic CollectionPanelist on “Cooking Up the Future: What’s in Store for the Next Gen”
Carla Williams is the Talent and Reward Manager at The Celtic Collection, where she has been a dedicated member of the team for 18 years. Throughout her career, Carla has played a central role in helping to grow and shape the organization’s workforce across its 10 properties, ensuring that each new team member embodies the warm, welcoming spirit that defines the brand.
Carla’s work focuses on attracting exceptional talent, building meaningful and rewarding career pathways, and cultivating a recruitment experience that reflects the values at the heart of The Celtic Collection. Her passion for hospitality drives her commitment to connecting talented individuals with opportunities that allow them to shine.
At Worldchefs Congress & Expo 2026, hear Carla’s insights on the future of recruitment in the panel
“Cooking Up the Future: What’s in Store for the Next Gen.”
Shonah Chalmers
Culinary Professor at Humber Polytechnic and Chair of Worldchefs Feed the Planet CommitteeModerator for “2050 Menu”
Chef Shonah Chalmers CCC, B.A.Sc., WCCE is a culinary educator and sustainability advocate known for championing regenerative and locally sourced “hero ingredients” in modern recipe development. With expertise shaped by global experience—from Japan to Canada—and backed by credentials including her Certified Chef de Cuisine designation and B.A.Sc. in Culinary Operations, she brings a research-driven, solutions-focused approach to rethinking how chefs can design menus that support resilient agriculture and reduce waste while celebrating regional food systems.
As Chair of the Worldchefs Feed the Planet, Sustainability & Inclusivity Committee and a Worldchefs Certified Judge for Vegan/Plant-Based and Hot Kitchen, Chef Chalmers is at the forefront of shaping the future of sustainable gastronomy. Her work blends culinary innovation with environmental responsibility, empowering chefs worldwide to adopt practices that are good for producers, good for the planet, and deeply inspiring on the plate.
At Worldchefs Congress & Expo 2026, join Shonah as she moderates the panel “2050 Menu.”
Rosalyn Ediger
CEO of The Culinary Diplomacy Foundation of CanadaModerator for “Shaping the Future of the Culinary Industry”
Rosalyn Ediger is the founder and CEO of The Culinary Diplomacy Foundation of Canada which is ever-inspiring to promote food as a cross-cultural tool for peace and understanding, while mentoring young chefs for niche jobs in the field. In addition to this role, since 2017 Rosalyn has been a passionate Culinary Arts Instructor at her alma mater, Southern Alberta Institute of Technology, where she had previously graduated valedictorian.
Rosalyn has always been interested in global cultures, and cooking brought her across the globe to compete in international competitions in Singapore and Hong Kong, as well as professional stages in London, Beijing and Copenhagen. She worked as Chef de Cuisine at the Canadian Embassy in China and through that role, traveled around Asia taking part in expos, competitions, and Worldchefs Congresses, with whom she has been volunteering as of 2014. Rosalyn was also part of the pre-opening team for the top luxury hotel chain, Four Seasons Beijing, where she was exposed to all aspects of running a world-class restaurant.
At Worldchefs Congress & Expo 2026, join Rosalyn as she moderates the panel, “Shaping the Future of the Culinary Industry.”
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