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.”
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.”
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.”
Jon Davies
CEO of Levy UK & IrelandPanelist
Panelist 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.”