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.”
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.”