by
and
Mon 17 March 13:30-20:30PM
New Bahru, Singapore
Matthew Evans
author, chef
Australian restaurant critic- turned farmer, chef, TV host and author of The Real Food Companion, On Eating Meat and Soil.
Symposium
Eelke Plasmeijer
Chef, Futurist
Dutch-born chef and co-founder of pioneering and award-winning Balinese restaurant Locavore, and now Locavore NXT.
Symposium
Helianti Hilman
Founder, javara
Indonesian lawyer and founder of Javara, which packages and markets endemic food products. United Nations eTrade for Women Advocate.
Symposium
Dalia Adler
Head of Marketing, Vow
Head of Marketing at Vow, a food company that crafts entirely new meats through cell-culturing, starting with cultured Japanese quail.
Symposium
Joxe Mari Aizega
General Director of Basque Culinary Center
Since it’s inception, Joxe has led the Basque Culinary Center, home of Spain’s pioneering Gastronomic Faculty, publishing world renowned Gastronomy and Culinary Arts research and innovation.
Symposium
Guillemette Forato
PROJECT MANAGER SEA - BLUYou, SwitZerland
Guillemette Forato is the Project Manager for Southeast Asia at BlueYou, a Swiss consultancy specializing in sustainable fisheries and aquaculture. She works on responsible seafood sourcing, improving supply chains, and promoting eco-friendly fishing practices.
Symposium
Prof. William Chen
Director of Food Science & Technology Programme – Nanyang Technological University, Singapore
Professor Chen's food technology innovations have been attracting global attention. He is also advisor/consultant to overseas universities, Singapore government agencies, food industry, and international organizations (ADB, FAO, WHO among others).
Symposium
Ben Lephilibert
Founder & CEO – LightBlue Consulting, Thailand
The Founder and CEO of LightBlue, a UN-awarded social enterprise working predominantly on food waste prevention across Asia, Europe, the Indian Ocean, Australia, and the US with hotel groups, restaurants, international organizations, and government agencies.
Symposium
Afternoon
1:30PM – 2PM, Arrival
2PM – 2:15PM, Welcome Note
Matthew Evans
Author & Chef, Australia
Dirt Poor: How We’re Killing Our Soil—And Ourselves
Dalia Adler
Head of Marketing – Vow, Australia
The First Bite is the Hardest: Lessons from a Year of Selling the Unknown
Panel with Matthew Evans & Dalia Adler
Meat the Perfect Future: Cell-Cultured vs. Grass-Fed?
Guillemette Forato
Project Manager SEA - BluYou, Switzerland
Blue is the New Green: Rethinking food as a force for regeneration
Eelke Plasmeijer
Chef & Futurist – Locavore NXT, Indonesia
The Psyche of Eelke: Designing my perfect restaurant, Locavore NXT
Evening
5:30PM – 6PM, Arrival
6PM – 6:10PM, Welcome Note
Joxe Mari Aizega
General Director – Basque Culinary Center, Spain
Teaching Taste: Innovation and Creativity in Gastronomy Education
Helianti Hilman
Founder – Javara, Indonesia
Flavours of the Forgotten: Uncovering Indonesia’s Gastronomic Legends
Prof. William Chen
Director of Food Science & Technology Programme – Nanyang Technological University, Singapore
Ben Lephilibert
Founder & CEO – LightBlue Consulting, Thailand
Ghost Expenses: The Financial Burden of Food Waste in Hotels
Monday, 20 Jan, 6PM – 8:30PM
@ Synthesis Creative Data House
Sourcing the Future of Food
Central Question
Rising populations will increase the demand for food, whilst rising greenhouse gas emissions will diminish food supply and security. Where will we source food from to raise production in a resource challenged world?
Speakers include
• René Benguerel, CEO – BlueYou
• Enzo Acerbi, CTO – Vertical Oceans
• Nithiya Laila, Culinary Anthropologist
• Didier Chanove, Innovations Lead – Kerry Group
• Christian Lukey, Managing Director – BE WTR
Test Kitchen
Kick off with a sampling of future foods, crafted by chef Christopher Kong of Dearborn (drawing on his previous experience at Waku Ghin, 2-Michelin Stars, Singapore; The NoMad, 1-Michelin Star, NYC).
Expect next gen innovations like vertical ocean farming and bold, transformative choices—from native, abundant plants to untapped foods like algae, regenerative methods, and even insects—that are set to redefine what—and how—we eat.
Monday, 10 Feb, 6PM – 8:30PM
@ Synthesis Creative Data House
Stretching the Future of Food
Central Question
Of all options available for feeding a growing population and cutting emissions, reducing food waste—which today accounts for at least one third of all food produced—is the most impactful. How can we maximise the food that we have available?
Speakers include
Blair Crichton, CEO – KARANA
Jake Berber, Co-founder & CEO – Prefer
Peter Smit, Chef-Owner – Dirty Supper
Qi Herng Kong, Co-Founder – The Moonbeam Co.
Test Kitchen
Chef Peter Smit, owner of Dirty Supper, will challenge the idea of a “good cut,” serving up less familiar options like pig head nuggets and pig ear terrine. With experience in Australia, London, and Singapore, he brings a whole-animal cooking approach, focusing on big flavours and minimal waste.
Chef Russell Nathan, former head chef of Michelin-starred Nouri and creator of Analogue’s circular menu, will prepare a vegan curry made from byproducts. He’ll also demonstrate preservation techniques, including fermentation, smoking, curing, pickling, and dehydration.
Vijay Mudaliar, owner of Native and Analogue—one of the World’s 50 Best Bars—will craft cocktails using byproducts and preserved ingredients, showing how these techniques unlock bold flavours.
Monday, 24 Feb, 6PM – 8:30PM
@ Synthesis Creative Data House
Finding Sustenance in the Future of Food
Central Question
We’re eating more and getting less nutrition. Foods have lost nutritional density by up to 50% over the last 50 years and ultra processing reduces nutrition even further. Is a healthy diet for all ever possible?
Speakers include
Charlotte Mei, Nutritionist
Nova Dewi, CEO and Mixologist – Suwe Ora Jamu
Florence Leong, Co-founder – Kosmode Health
Stefan Klade, COO – TUMCREATE
Test Kitchen
Through his consultancy Re:Growth, Chef Oliver Truesdale-Jutras pioneers regenerative hospitality, redefining sustainable food systems. With experience in top kitchens across Canada, the U.S., and Australia, he’ll use the test kitchen to explore food as medicine, bioavailability, and the joys of moderation.
