For industry, by industry. This year’s collection of speakers features groundbreakers at the top of their game.

Hear from the likes of industry-strategists, chefs, business owners, restaurateurs, and food tech experts.

David Chang – Chef & MD, Momofuku
David Chang – Chef & MD, Momofuku

Coming to us with a diverse portfolio of food-business operations including media, publishing and as a restaurater and chef in his own right, David is the is the chef and founder of Momofuku and Momofuku group.

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Catherine Rex – Head of Corporate Strategy and Planning, Google
Catherine Rex – Head of Corporate Strategy and Planning, Google

At Google, Catherine leads Corporate Strategy and Planning for APAC. Always with a consumer, user or client mindset she works across resourcing to ecosystem investments for the future.

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Selassie Atadika – Chef, UN Humanitarian
Selassie Atadika – Chef, UN Humanitarian

Chef-owner of Midunu. After more than a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, she completed coursework at The Culinary Institute of America.

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Syed Asim Hussain – Co-Founder, Black Sheep Restaurants
Syed Asim Hussain – Co-Founder, Black Sheep Restaurants

Black Sheep Restaurants co-founder Syed Asim Hussain followed in his father’s footsteps when he opened his first eatery in 2012. Seven years later, the successful Hong Kong-based group has over 20 establishments.

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Mark Best – Chef, Owner, Thought-leader
Mark Best – Chef, Owner, Thought-leader

Mark is one of Australia's most well known culinary personalities with award-winning 'Marque' restaurant and a long list of achievements in the industry

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Saron Berhane – BioScout
Saron Berhane – BioScout

Saron Berhane is the Chief Executive Officer of BioScout - a tech start up based in Sydney.

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Alla Wolf-Tasker AM – Lake House Daylesford
Alla Wolf-Tasker AM – Lake House Daylesford

The owner and mastermind behind the iconic Lake House in Daylesford, passionate about food, surviving in business and creating exceptional experiences

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Jill Dupleix – Food editor and restaurant critic
Jill Dupleix – Food editor and restaurant critic

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Arlene Stein, Curator Terroir Symposium
Arlene Stein, Curator Terroir Symposium

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Bruno Dann
Bruno Dann

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Jock Zonfrillo – Chef & Founder, Orana Foundation
Jock Zonfrillo – Chef & Founder, Orana Foundation

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Mike Weeks – CEO, Frontline Mind
Mike Weeks – CEO, Frontline Mind

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Fenella Kernebone – MC, Head of Curation, TEDxSydney
Fenella Kernebone – MC, Head of Curation, TEDxSydney

Fenella Kernebone is the Head of Curation for TEDxSydney, responsible for leading the programming for what has become one of the largest TEDx events in the world. Fenella will be our MC and Moderator at the Symposium.

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Rob Laing – CEO, Farm.One
Rob Laing – CEO, Farm.One

Rob is the CEO and founder of Farm.One, a radical new kind of farm in the heart of New York. An experienced startup founder who is passionate about plant-based eating and using technology for clean, accessible food.

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Ivan Brehm – Chef & Owner, Nouri
Ivan Brehm – Chef & Owner, Nouri

Chef/ owner of Nouri, Ivan talks Crossroads Cooking, a culinary practice which reveals the complex web of shared food histories that influence what we eat today, exploring the global story of human connection, taking diners on a journey through time and across all five continents.

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Josh Niland – Chef & Owner, Saint Peter
Josh Niland – Chef & Owner, Saint Peter

One of Australia's most highly respected young chefs, Josh and wife Julie opened the multi-award-winning Saint Peter, an Australian fish eatery in Sydney, where he introduced  ‘whole fish’ cookery.

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Palisa Anderson – MD Boon Luck Farm, Chat Thai
Palisa Anderson – MD Boon Luck Farm, Chat Thai

A second generation restauranteur of Chat Thai and passionate about her role in creating affordably nutritious and enjoyable food and loves meeting challenges that a small family business faces. 

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