Managing Director, Culinary Institute of America, Singapore (CIA, SG)
Eve Felder is the only female culinary associate dean, leading a team of 45 chef faculty in developing curriculum and implementing operational processes for skill based laboratories, production kitchens, global flavors and techniques classes and for 3 public restaurants. She also provides coaching and mentorship to all newly hired culinary faculty. Eve developed the Women in Leadership initiative at the CIA and coordinated multiple industry forums with leaders in the foodservice industry for 2800 students and staff members at the CIA.
Director, Deal Advisory, KPMG
Michael leads the consumer sector for KPMG Consulting in Singapore and supports his clients across the region in their digital finance transformation and growth ambitions. He has a history of delivering cross-country engagements for tier 1 FMCG and retail organisations as well as enabling investments in and growth of specialty producers.
General Manager, Food & Beverage, Fairmont Singapore & Swissôtel The Stamford
With over 23 years of experience, seasoned hospitality professional Emmanuel Benardos has extensive experience in the management of all aspects from food and beverage to hotel, leisure and entertainment. In his current role as General Manager, Food & Beverage, Emmanuel is responsible for the strategic direction and operations of over 15 distinctive restaurants and bars within Fairmont Singapore & Swissôtel The Stamford.
COO, OUE Restaurants
Andrew carries over 30 years of industry experience in marketing, events, F&B/nightlife operations and management to The Lo & Behold Group. He was formerly the marketing manager of Zouk where he created and produced the first ZoukOut festival in 2000. He is currently the Secretary of the Singapore Nightlife Business Association and a Management Committee member of the Restaurant Association of Singapore (RAS).
Chef Edmund Toh
President, Disciples Escoffier International – Singapore Delegation Vice President, Culinary, Iron Chef F&B Pte Ltd
Chef Edmund was previously the Assistant Vice President of Food & Beverage Culinary at Resorts World Sentosa for five years where he was responsible for more than 30 kitchens in Singapore’s first integrated resort, before moving onto Rasel Catering Singapore and Purple Sage Group as the Director of Culinary. He is also an Advisory Chef for SHATEC Singapore, an Honorary President of Singapore Chefs’ Association and a Mentor Chef for Singapore’s award-winning National Culinary Team since 2014.