Meet the speakers

At Worldchefs Congress & Expo, you’ll learn from cross-industry leaders about emerging trends set to shape the world of hospitality.

Get acquainted with the trailblazers sharing their ideas at Congress 2020 and sign up to our newsletter for all the latest updates.

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.”

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