At Worldchefs Congress & Expo, you’ll learn from cross-industry leaders about emerging trends set to shape the world of hospitality.
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Chris and Jeff Galvin are well known for their culinary expertise and they have received many awards throughout the years including the prestigious ‘Catey’ award for Independent Restaurateurs of the Year 2010, AA Chefs’ of the Year 2011 and Top 100 Most Powerful People in Hospitality in 2012 by Caterer & Hotelkeeper.
Their collection of restaurants now includes Michelin–starred Galvin at Windows and Galvin La Chapelle, Galvin HOP, Galvin at The Athenaeum and Galvin Green Man in Essex. Chris and Jeff have also recently opened Galvin Tottenham, four luxury restaurants in the new Tottenham Hotspur stadium.
Jeremiah Tower is considered by many to be the first celebrity chef. Along with Chez Panisse’s Alice Waters, he is viewed as a preeminent pioneer of modern American cuisine. Anthony Bourdain said that “Jeremiah changed the world of restaurants and restaurant cooking. His menus made a complete re-evaluation of not just American food and ingredients – but food.”
Jeremiah Tower was the Executive chef and owner of Stars (1984-1998) in San Francisco, one of the highest grossing, most innovative, and profitable restaurants in the United States. Prior to Stars he was Executive chef and co-owner of the fabled Chez Panisse in Berkeley (1972-1978) where, to quote Anthony Bourdain, “Jeremiah Tower’s menus made Chez Panisse the place that everyone wanted to go.” During his tenure at Chez Panisse, Jeremiah was largely responsible for creating what became known as “California Cuisine,” and later at Stars a major figure in creating “New American Cuisine.” Since the opening of Stars in 1984 Tower opened restaurants in Hong Kong (The Peak Café) and Stars in Singapore and Manila.
He is an award-winning chef, including the James Beard Foundation’s “Outstanding Chef of the Year” in America (1996) and “Regional Best Chef” California (1993), as well as an award-winning author of several cookery and related books including the Beard Foundation “Best American Regional Cookbook” for Jeremiah Tower's New American Classics (1986). Tower has since written Jeremiah Tower Cooks (2002), America’s Best Chefs Cook with Jeremiah Tower (2003), a revised edition of Henri-Paul Pellaprat’s The Great Book of French Cuisine (2003), California Dish (2004), Escoffier, A Dash of Genius (2013), Table Manners: How to Behave in the Modern World and Why (2016), Start the Fire (2017), and his first e-book Flavors of Taste (2018).
Tower has appeared on and/or hosted numerous TV shows throughout his career, including Good Morning America and The Late Show with David Letterman and a 13 series show on America’s great chefs for PBS. In 2016 Jeremiah was the subject of the feature length CNN documentary film “The Last Magnificent” produced by Anthony Bourdain which premiered with much acclaim at the Tribeca Film Festival. After a 3-month run on CNN the documentary can now be seen on Netflix. In 2018 were his interview with the BBC’s The Food Chain called “My Life in Five Dishes,” and WGBH’s film “Moveable Feast” in the Yucatan, Mexico.
Tower is a regular invitee/honoree at numerous hospitality industry events, including as presenter at MAD 4 in Copenhagen, Denmark; Guest of Honor at the Imbibe & Inspire conference, Chicago; Speaker and presenter at numerous James Beard Foundation Award ceremonies; chef/lecturer at both the Oxford and Blenheim Palace (UK) film and literary festivals; keynote speaker at Hospitality Executive Exchange East, Key West. In 2018 Tower was guest of honor at the Hawaii Food & Wine festival, gave dinners at the Oxford Literary Festival, the Pebble Beach Food & Wine Festival; the Patron’s Lunch for the Oxford Culinary Collective; the Hawaiian Food & Wine Festival at the Kahala; and the Chef’s Roll San Diego “Dinner Under the Stars.”
Other events were as chef/lecturer at as lead chef at the outdoor Tower Bridge Dinner for 800 in Sacramento, California; speaker at the American Cuisine and Hospitality Symposium for the 125th anniversary of Commander’s Palace and in New Orleans for that city’s 300th anniversary; Chef’s Roll in Austin, Texas; a dinner in Las Vegas for the James Beard Celebrity Chef Tour; a dinner, “Cabana under the Stars,” at the Sands Hotel & Spa, in Indian Wells, California; keynote speaker at the American Culinary Federation “Chef Connect,” and keynote lecturer on the 2019 Silversea World Cruise; guest judge on the premiere new season Top Chef episode; the Los Angeles Food & Wine Festival; Future events in 2019 are a new book on hospitality, and a farm and restaurant consultancy in Cabo San Lucas, Mexico, where Tower now resides.
Join us for the tremendous opportunity to hear from Jeremiah how he built his prolific career step-by-step, and gain insight into how you can embrace what looks like putting your career at risk and turn it into power for your advancement.
Born in Australia, Chef Alan Orreal has lived and worked in Asia for much of his life. With 35 years of dedicated culinary experience, ranging from five-star hotels, airline catering, fine dining restaurants and resorts in Singapore, Taiwan, Hong Kong, Sri Lanka, Japan, China and Australia, his style of cuisine can only be described as modern global cuisine that is both dynamic and borderless.
Alan’s influences are driven very much from the great chefs with whom he has trained under, including Cheong Liew, Tony Bilson, Otto Weibel and Peter Knipp. A celebrated culinary professional in his own right, he has carried away coveted trophies and medals from numerous culinary events, including FHA Singapore, Penang Battle of the Chefs and Culinary Art. In 2000 and 2001, Alan won the 'Most Innovative Menu', and the 'Top Restaurant Award' at the Wine and Dine Awards in Singapore.
As a culinary coach, he led the Japanese National Junior Team to Gold and Silver medals at the 2008 Culinary Olympics. He also coached the China National Culinary team to represent at the Culinary Olympics for the first time in 28 years, where they were awarded three Silver Medals.
Committed to empowering young people through culinary education, Chef Alan serves as Chairman of Worldchefs Committee for the Global Development of Young Chefs, holds an Honorary Distinguished Professorship from the Shanghai Institute of Tourism, and acts as a guest lecturer at numerous food colleges across Asia. He has also served as a host and judge on the award-winning reality television series “The Big Break,” which helps underprivileged and homeless teens through education and cooking.
Christophe Megel is a multi-award winner and visionary in the culinary world. Coming from a third-generation family of chefs, the French native’s 30 years culinary career began at top restaurants such as Le Cirque in New York and Monte-Carlo in Monaco, where he shared 7 years with luminary and friend, Master Chef Alain Ducasse. One of the foremost authorities of French cuisine, Christophe holds the rank of French Master Chef status by the French Association of Master Chefs, the second youngest Master Chef in the association to date and has been conferred a Chevalier (Knight) in Ordre national du Mérite (National Order of Merit) by the President of the French Republic.
A man of many talents with an entrepreneurial spirit, Christophe has contributed to countless hotel openings and diverse business ventures in his time. In 1999 he set out to Singapore to take on the role of Executive Chef at The Ritz-Carlton Millenia Singapore, at that time the largest Ritz in the world. Under his leadership, the hotel won several local and international food and beverage awards and accolades. It was during this time that Christophe co-founded the annual New World Food and Wine Festival, attracting chefs and wine makers to Singapore and solidifying him as a recognized trendsetter within the industry.
In 2005, Christophe decided to take the leap from the kitchen to the classroom to join At-Sunrice GlobalChef Academy as its Chief Executive Officer and shareholder. The academy assisted the Singapore Workforce Development agency to set up a national work skill qualification program known as the WSQ framework and launched the first WSQ Diploma in Culinary and Pastry Arts in 2006. He guided the academy to a brand new state-of-the-art campus in 2011, housing the Integrated Continuing Education Centre for Culinary and F&B Service education. The Academy won several best culinary awards during his tenure including the prestigious “Edutrust” qualification. Today, At Sunrice remains a top regional culinary academy.
As a firm believer that one needs to give back to the industry, Christophe took on the role as President for Bocuse d’Or Singapore in 2007. In 2012, Singapore made history as the champion team at the Asia selection of the world’s most famous culinary competition, the Bocuse d’Or. Christophe also sits on the Singapore Chefs’ Association Committee, overseeing the Educational activities for the 800-member strong association.
As a published author, Christophe won the Best Asian Cuisine Cookbook in the 2006 World at the Gourmand World Media Award for his culinary penman entree “Asian Tapas: Small Bites, Big Flavours.” Now in its 6th reissue, the book has been translated into seven languages and sold over 150,000 copies.
In 2009, he was invited to be a Council member for the Industry Skills and Training Councils (ISTC) Singapore Tourism Council. The council mandate is to continue to improve the Food and Beverage sector productivity and provide quality employee to the industry. Lifelong learning journey for F&B.
In 2010, he received the International Management Action Award from the charter management institute (CMI). The award is given to outstanding individuals with effective managerial skills, servicing as models for others to emulate and drive organizations in difficult times.
In 2013, Christophe was also conferred the Work Skill Qualification (WSQ) Advocate Award by the Singapore Workforce Development Agency (WDA).
In 2014 Christophe decided to establish a new company focusing on strategic partnership for Food & Beverage management, providing business intelligences to F&B operators or chefs. Having been in the industry for so many years the need of such services became evident. A-munition was born and created 3 sub-business unites. He also joined Q Industries and trade as Executive Director, a 30 years old company providing hospitality solutions within the region.
In 2015 he assisted once again the Singapore Work Force Development agency to develop and setup a brand new culinary academy the Asian Culinary Institute (ACI). Today ACI is one of the leading Asian culinary academies in South East Asia. Christophe was part of the Education Board until 2017.
In 2017 Christophe was the project manager for the development of Q Industries Vietnam Integrated Hospitality Center, comprising of warehousing, cash and carry, aroom, culinary school and F&B outlets all under one roof, making it the biggest hospitality solution provider in SEA.
Christophe will share his insights on how the industry professionals can revolutionize the food hygiene landscape through technology. Discover how you can reduce environmental impact with the introduction of state-of-the art ozone technology and learn how to innovate and transform the way we clean, sanitize, and look at hygiene in our work environment by technological developments in the space.
Eric Pateman is one of the world's leading consultants on culinary and gastronomy tourism. A chef, strategist and global tastemaker, Eric serves as a storyteller for hundreds of small artisan food companies, farmers, fisherman, foragers, bringing together chefs and influencers from all aspects of the culinary world.
Eric owns and operates the successful brand Edible Canada, which includes a restaurant, retail stores and a culinary travel division. Additionally, Eric also has an award-winning salt company and a consulting practice that keeps him travelling around the world for both public and private sector clients to define cuisines, build brands and shape the future of food. Considered Canada’s leading ambassador of Canadian cuisine, he is regularly sought as an expert for Canadian food and wine for research projects, cooking demonstrations and speaking engagements.
Eric is the co-author and contributor to three books and was named as the recipient of the Mayor of Vancouver’s Art Award for Culinary Arts, one of Business in Vancouver’s Top 40 Under 40 Business People, and one of Western Living Magazine’s Top 40 Foodies Under 40.
Join Eric as he delves into the world of culinary travel and discusses the benefits of using culinary travel to accentuate your existing offerings and make destinations and packages stand out. With an MBA in finance as well as 25+ years in the industry as an entrepreneur, Eric will take a look at how to use culinary offerings to increase your ROI, differentiate your product offerings, showcase destinations in a new light, and offer a package that engages travelers and provides the WOW factor. Culinary touches every traveler, not just food focused travelers, and this masterclass will look at food as a way to help buyers curate packages that entice new business and charge a premium for value added product.
Chef Janice Wong’s never-ending passion for culinary art has propelled her forward to test the limits of dessert making. The native Singaporean has learned from some of the world’s best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer, and prodigious French pastry chef Pierre Hermé. An undisputed favourite among sweet-toothed Singaporeans, her dessert restaurant 2am:dessertbar has recently celebrated their twelfth year anniversary, redefining the dessert experience and pushing the boundaries between sweet and savoury with carefully researched progressive dishes.
In November 2014 she launched her eponymous sweet concept, JANICE WONG, and recently launched her new concession stand at the world-renowned Harrods department store in London in 2018. Chef Janice has received worldwide recognition for her cutting-edge creations, expanding globally to include an outlet in Tokyo, and is a regular on the global pop-up circuit. Notable global collaborations include Janice Wong MGM in Macau, a sweets shop where customers can observe a live dessert station with the world’s biggest chocolate fountain, and Janice Wong’s first solo exhibition in Huis Ten Bosch Nagasaki featuring her signature edible art works. She has been named Asia’s Best Pastry Chef; for the second year running by the prestigious San Pellegrino Asia’s 50 Best for 2013 & 2014. Janice Wong also 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.
See her in action on the Worldchefs Congress & Expo stage for a live demo.
Nina Tarasova is one of Russia’s top consultants in the confectionery sector and a leading pastry chef. A representative of Russia in international gastronomy festivals and forums around the world, Nina travels extensively conducting master classes and consulting for pastry shops and restaurants on a global scale.
An alumnus of Ecole Nationale Superieure De La Patisserie, Nina also serves as an ambassador for several prestigious culinary and pastry brands, such as the French chef uniform company Life Is a Game, the Belgian chocolate company Cacao Barry, the professional cookware brand Bergner and Cook&Chef Institute, and RaviFruit, maker of frozen fruit purees.
Nina enthusiastically shares her creations on pastry through her popular online blog and as an Instagram influencer. Adamant love for her work has encouraged her to write the culinary book On the Road from Caramel Plates, a bestseller in Russia as well as a nominated inclusion in China’s 2016 Gourmand World Cookbook Awards in the category for the best books on French cuisine.
Hear Nina present on current trends in the confectionery world and the future of pastry art. “To develop and move forward - you need to make steps. Without movement - you will not have the development, without interest - you will not have expansion of your horizons. That is why young professionals should visit the Congress,” says Nina.
Chef Stanislav Pesotskiy modestly calls himself a chef and a consultant. Yet he has been hailed as a rising star in Russian cuisine, with news media characterizing him as “an outstanding and well-respected representative of the Russian culinary world.”
Stanislav follows a die-hard slogan of “Do or Die,” and cut his teeth training at Michelin starred restaurants in Sweden and Finland. Working at renowned restaurants VOLLMERS, 2* and OLO, 1* opened his eyes to new possibilities. “The brightest impression that I have brought from Sweden is their approach to what they do, their consciousness, sincere non-mercantile philosophy,” tells Stanislav. It was this philosophy that inspired Stanislav to re-launch a Scandinavian cuisine project in Moscow, Restaurant Björn.
Stanislav’s career record is rich in awards for participation and winning in prestigious international competitions. He was honored as the Best Young Chef of Russia in 2016 and nominated as the Russian Ambassador of the international gastronomic festivals at Taste the World Abu-Dhabi in 2017 and OMNIVORE Paris in 2018.
Stanislav will present on Russian Nordic style and talk about modern gastronomy in Russia as a northern country. His own Russian Nordic style is based on key New Nordic Cuisine elements – fresh, seasonal, local, simple. “The Nordic philosophy is a well-balanced concept from many ways; it is logical, humane, environment and human friendly. It is only crucial not to deceive yourself. Do not just call your style ‘New Nordic’ – follow it to the end.”
Company Builder, Futurist, CEO, Investor, Producer, Promoter and Inventor. Over the last 25 years Bart Womack has built businesses and executed ideas in a wide range of industries. He has helped catalyze cultural movements and inspired generations of consumers. He is the visionary and founder of Eden as well as the inventor of its first product the Life Pod.
Learn about future trends in food production and what it means for the world. Bart’s presentation entitled “Feed the Future” presentation covers future trends in food production in regards to population growth, climate change, deplenished water reserves and arable land. I will explain these challenges and how they are already affecting world food supply and the solutions available so that we can have a future where all mankind cannot only overcome these problems but thrive.
Kathryn Porter, Director of Youth Strategy in Europe, Middle East and Africa at Hilton, is helping to answer the question: What will the next generation want from work? She’s working at the forefront to address how the hotel group can meet the demands of Gen Z.
With over 20 years in the hospitality industry, she joining Hilton in 2000 as property HR director with postings including the flagship London Hilton on Park Lane. Kathryn’s current role focusses on promoting hospitality careers, providing opportunities to young people and developing a talent pipeline for the growth of the business across EMEA. Kathryn has Chaired the Hospitality Trailblazer, now the Hospitality Skills and Quality Board, since its inception in 2014, and lead the development of seven new government approved apprenticeship standards and assessment plans. The HS&Q Board continues to work together as an employer led group to spearhead sustainable apprenticeship strategies and governance.
Hilton believe in Apprenticeships and following the launch of the UK Apprenticeship Academy on 2012, Kathryn is extending the reach across Europe, Middle East and Africa in developing innovative Hilton Global Apprenticeships – developed for Hilton by Hilton and quality assured by City & Guilds.
In September 2014, Kathryn was inducted in to the “Women 1st Top 100 club” which recognizes female talent in the tourism sector. Kathryn has recently held the role of Co-Chair of the B20 Employment and Education Task Force, under the G20 German Presidency 2017.
Since April 2018, Kathryn has also taken on the role of Vice Chair of the Apprenticeship Ambassadors Network, an employer network with the objectives of celebrating, storytelling, signposting employers and providing insight to Government on apprenticeships and ‘T’ Levels.
Hirokazu Tomisawa, originally from Yamagata Prefecture, is an ambassador of Japanese cuisine by special appointment of the Japanese government. After extensive experience in the Kanto and Kansai regions, he is now Executive Chef at "Yoshimura" while also serving as a teacher and Head Director in various organizations, contributing to the development of the culinary field. He is a recipient of the Tokyo Meister, Edo Masterpiece, and the Agency for Cultural Affairs Commissioner’s Award.
In 2017, he received the "Contemporary Master Craftsman (Gendai no Meiko)" Prize from the Minister of Health, Labor and Welfare.
At Worldchefs Congress 2020, he will convey the essence and beauty of Japanese cuisine and show you how to bring out the quality and artistic expression of the four seasons on a plate.
Modernist chef John Placko is Culinary Director at Modern Culinary Academy, the educational arm of his business, aimed at promoting the awareness and education of molecular cuisine.
Chef John works as a culinary consultant to food and beverage companies in Canada, USA, Mexico, Singapore and Australia on innovation and new product development.
John’s collaboration with HMS Host to open a molecular cuisine inspired restaurant at Pearson Airport, Toronto called Bar 120; Cuisine Transformed, now in it’s 5th year of operation.
His culinary competition experience includes representing Australia at the Culinary Olympics in Germany and the prestigious Bocuse d’Or competition in France.
Chef John also has a line of modern pantry ingredients under the brand “Powder for Texture” developed for modern-minded chefs looking for that creative edge with their cuisine.
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