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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Meet Edward Voon, one of Asia's most exuberant chefs. The Hong Kong-based Singaporean delivers daring creativity and heartfelt inspiration from a lifetime of family feasts and a career marked by excellence and innovation.
Starting as a 17-year-old in the Mandarin Oriental Singapore kitchen, Edward's passion for precision led him to work alongside top French chefs, exploring the methods of French haute cuisine. Self-schooled with a drive for continuously learning, his competitive spirit found satisfaction during his four-year spell as Singapore National Culinary Team captain, winning gold at the 2005 Salon Culinaire Mondial in Basel.
Edward then headed the kitchen at Aurum, Spanish chef Paco Roncero’s temple of molecular gastronomy in Singapore. In 2007 he was nominated as one of the top 10 most innovative chefs by British magazine, Restaurant. Hungry to expand his horizons, he left Singapore for Hong Kong, served as a personal chef and then presided at fine-dining restaurant Le Pan, showcasing his distinctive style of Contemporary French re-imagined.
In the summer of 2022, he opened his own restaurant, Auor, in Wan Chai, Hong Kong, where he marries prime produce from the world’s seas and top farms with the potent Asian flavors and ingredients he loved as a child. His innovative Six Rounds tasting menu evokes the passage of time and the circle of life, each ‘round’ imbued with meaning from significant moments in his personal journey.
Hear Edward’s reflections on the changing landscape for chefs working their way up in today’s industry and how young chefs can achieve their ambitions at Worldchefs Congress & Expo 2024.
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 3".
In 2014, Chef Eric Teo proudly represented the Singapore Tourism Board (STB) in the Chingay Parade. Additionally, he took on the role of Master Mentor at the Asian Culinary Institute Singapore in 2016, and in recognition of his contributions, he was honored as an Adult Education Fellow (AEF) by the Institute of Adult Learning (IAL) and SkillsFuture Singapore.
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.
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.
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