THE EMERGENCE OF GREEK CUISINE ON THE GLOBAL FOOD STAGE
CELEBRITY CHEF & OWNER
PAPADAKIS RESTAURANT, GREECE
& ALFA PIE HOUSE, USA
Greek Celebrity chef, television host, entrepreneur, award-winning author, humanitarian Argiro Barbarigou began her culinary journey on her native Paros before studying French cuisine in London and Paris. Today the ambassador of Greek cuisine runs her wildly successful Papadakis restaurant, celebrating its 20th year in the chic enclave of Kolonaki in downtown Athens. A favorite among Greek’s elite and tourists alike, she’s cooked for Jean Paul Gaultier, Carla Bruni, Pierce Brosnan, Cat Cora, Michele Roux and Greg Gitanes. In 2015 she opened Alfa Pie House in Washington, DC, featuring her famous Greek pies.
Brought to you by Charlie Champagne
Chef Carlos Duran, Executive Chef of Charlie Champagne, will present Champagne’s role in modern Spanish flavours over the years. His presentation is complemented by Chef Oscar Calleja, from the one-Michelin star restaurant, Annua. Chef Calleja has worked under and collaborated with maestros like Juan Mari Arzak Ferran Adria, Daniel Garcia and Pedro Larumbe. He has also cooked with Toshiro Konishi creator with Nobu of Nikkel kitchen, at the Universal Exhibition Shanghai 2010, which was a spectacular experience.
VICE PRESIDENT, THE SCHOOL OF CULINARY ARTS, KENDALL COLLEGE, USA
Brought to you by Electrolux
END-PRODUCT “EMULSIFICATION AND APPROPRIATE HANDLING OF CHOCOLATE”
Brought to you by Valrhona
BEIJING FUTIANXIA CATERING COM., LTD AND
TANGRUILONG BEIJING CUISINE RESTAURANT
Presented by China Cuisine Association
To present the best of Chinese cuisine, China Cuisine Association has picked the five flavours recognised as the foundation of Chinese cuisine. In fact, there is even a Chinese saying: 五味中国 七彩生活, which means these 5 fundamental flavours will offer a much more interesting and tasteful life. Five Chinese chefs – each specialists in their field – will demonstrate distinctive Chinese dishes. Learn about the culinary method for Kongpao Shrump Chicken, the Basi Apple, Xiefen Shizitou (lion’s head meatball), Peony Shaped Pork and Emerald-like Smashed Beans with Fried Scallop. Be prepared to see Chinese cuisine and the amazing Chinese culinary technical skills in a brand new light!
Brought to you by Duni
Aylin Öney Tan
Brought to you by MSA Culinary Arts Academy
CHEF CEM EROL has worked at Les Ottomans Hotel, specializing in Ottoman and Turkish Cuisine, Banyan Restaurants, W Hotel Istanbul as Executive Chef and the famous Spice Market designed by Jean Georges Vongerichten. As Executive Chef Instructor at MSA since 2010, Cem Erol manages a
team of 16 chef instructors, teaches more than 750 aspiring, young chefs every year and represents the new interpretation of Turkish Cuisine at culinary seminars and academies across the world.
Brought to you by Koppert Cress
In her role as Global Head of Consumer Insights, Charlotta McAlpine is responsible for driving consumer-led business decisions across the Electrolux organization; informing business and brand strategy, innovation and product development. Her extensive work with consumers across the world has given her invaluable insight into consumers’ needs, desires and aspirations in relation to food and cooking and how this has been affected by recent trends in health, sustainability and technology.
Brought to you by F. Dick Knives
GASTRONOMY AND DIET IN THE ANCIENT MEDITERRANEAN
Erin Gilgan has been promoting nutrition, health & wellness in the food service and greater food industry for several years around the world. In her current role as the global Nutrition, Health & Wellness (NHW) Champion with Nestlé Professional, Erin is charged with driving the global NHW strategy within the organisation, as well as, identifying opportunities to support out-of-home operators and partners in navigating nutrition and health in the dynamic food service environment.
Previous to her current role, Erin was the NHW Champion for Nestlé Professional, North America and an R&D Nutrition Expert in a Nestlé Product Technology Centre based in Germany focusing on global culinary foods. Before her time with Nestlé, she has also worked in other areas of the industry in various capacities, including as a General Manager for a Canadian restaurant chain and Regulatory Affairs specialist. Erin is passionate about food, nutrition and public health, obtaining her BSc in Nutrition Science from the University of British Columbia and her Master of Public Health from the University of Liverpool.
Merrill J. Fernando
Dilhan is the Director of the Dilmah School of Tea www.schooloftea.org, the first international school of tea, with sessions in Colombo, and in partnership with the Institute Paul Bocuse, also in Ecully, France. In addition to his responsibilities in tea, Dilhan also manages the humanitarian and environmental outcomes of Dilmah. These are the fulfilment of his family’s commitment to making business a matter of human service.
Peter Kuruvita began his love affair with food and passion for cooking in the traditional kitchen of his ancestral home in Colombo, Sri Lanka. After 3 decades as an award-winning chef and restaurateur, Peter has now diversified his career to encompass the roles of TV presenter, author, industry speaker and restaurant consultant.
A PROPOSAL FOR A NEW CULINARY TREND.
INTERNATIONAL CENTRE FOR MOLECULAR
Kostas S. Chartzoulakis
Monk Epifanios of Mount Athos
Thomas Keslinke & Frans van der Lee
Frans van der Lee is the co-founder and president of Chef's Roll and Somm's Listglobal online networks for wine and culinary professionals. A technology veteran, he cofounded Chef's Roll less than two years ago and has overseen the growth of the platform to include chefs from over 120 countries and a social media following of over 250,000.