The future of food: The World Gourmet Symposium

Where will our food come from in the future? How can technology help us predict what restaurant consumers really want? How can we build businesses that are economically sustainable but stay true to our principles? How do we address the mental health issues that are so prevalent in the hospitality industry today?

The World Gourmet Symposium, taking place at Mandoon Estate winery in the Swan Valley on Thursday 14 November, will address these questions and more in its exploration of some of the most important issues facing the hospitality industry.

Curated by Fenella Kernebone, head of curation for TEDxSydney, the Symposium has been designed to offer a 360-degree approach to exploring the future of food. It leverages the global discussions happening in related events around the world, including The World Restaurant Awards inaugurated in 2019.

David Chang, founder of Momofuku will headline the list of Symposium presenters, and is joined by international and Australian chefs, including Jock Zonfrillo (Restaurant Orana and The Orana Foundation, SA), Josh Niland (Saint Peter and Fish Butchery, NSW), Palisa Anderson (Boon Luck Farm and Boon Café, NSW), Ivan Brehm (Nouri, Singapore) and Selassie Atadika (Ghanian chef and UN Humanitarian).

Beyond food and hospitality experts, the Symposium will include visionaries in the worlds of business, technology and leadership, each of whom will cast their own lens over the issues under discussion. Among these exciting creative thinkers is Australian born tech entrepreneur Rob Laing who is hydroponically farming rare herbs and greens in the middle of Manhattan’s financial district and former special forces trainer Mike Weeks who coaches individuals to reprogram their brains and behaviours so that they can change their lives for the better.

Covering subjects as varied as Australian indigenous ingredients, technology-driven urban farming and nomadic feasting in Africa, the presenters will share their experiences and most importantly their vision for the future of food.

“The ever-increasing global challenges facing the food and beverage industries impact us across sourcing and sustainability, agriculture, customer experience, technology and the bottom line,” says Hannah Pike, Head of Culinary Events (APAC) for IMG, organizer of The World Gourmet Symposium. “The Symposium aims to bring together some of the most creative and innovative minds from across the industry and beyond to explore and challenge these topics together.”

There’s never been a more important time for people in the hospitality industry to come together and shape the change they want to see rather than waiting for that change to happen. The World Gourmet Symposium is where it starts.

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