FHA Seminar


Albert Eringfeld

Executive Director, Export Market Development, Canada Beef International (CBI)

Session: The Canadian Meat Seminar – Opportunities for Asia

Albert is responsible for managing Canada Beef’s Export Market Development Programs and Emerging and Global Markets portfolios. Prior to joining Canada Beef, Albert was Manager of International Market Development with Alberta Agriculture and Forestry for six years. In this role Albert and his team supported Alberta agriculture and food companies to identify export opportunities and assist in expanding their sales internationally through various export market development initiatives. Prior to joining Alberta Agriculture and Forestry, Albert devoted 21 years of his career operating his own business that promoted and coordinated the export of Canadian livestock genetics and livestock production technologies, successfully developing new business, and selling these products worldwide with specific emphasis on the Asian and Latin American regions. Albert was born and raised on a mixed livestock and crop farm in Southern Alberta and has been involved with the Alberta and Canadian Agriculture industries for his entire career. Albert has a Bachelor of Management degree with a Major in Marketing from the University of Lethbridge.

Amit Lohani

Founder and Director, Forum of Indian Food Importers (FIFI)

Session: Sharing on the Food Sector Opportunities and Regulatory Landscape in India

Benson Tong

Marketing Manager. Shing Chap International

Session: Discover Mai Tai in All New Forms – From Gelato Creations to Novel Food Bites (Cooking Demo by Everglades)

Marketing Manager. Shing Chap International Pte Ltd (distributor for China Moutai), Specialist in Moutai and China Baijiu. Benson has wide F&B experience, working with restaurants and novel F&B concepts.

Carissa Lim

Application Engineer, 3M

Session: Food Safety Workshop – An Allergen Management Demo in Partnership with 3M

Angel “Jun” Barnes, Jr.

Professional Service, 3M/ Neogen

Session: Food Safety Workshop – An Allergen Management Demo in Partnership with 3M

H.E. Charlie McConalogue

Minister for Agriculture, Food and the Marine, Department of Agriculture, Food and the Marine

Session: Bord Bia – The Future of Food Sustainability and the Asian Consumer: Insights and Opportunities from Ireland

Chong Nyet Chin

Director, Food Safety and Quality, NTUC FairPrice

Session: Sustainable Supply Chains for Fresh, Chilled and Frozen Foods: Adoptions of Cold-Chain Management for Chilled & Frozen Foods

Ms Chong holds a Science degree in Chemistry from National University of Singapore, and an MBA from Leicester University, UK. She has over 20 years’ experience in the areas of quality assurance and food safety, well-versed in GMP, HACCP, ISO 9001 and ISO 22000, Organic Standards, 6 Sigma and Total Quality Management.
As a technical professional, she is currently the Technical Chair of food processing & distribution under Singapore food standard committee. She has been working with government authorities such as SFA and Enterprise Singapore in areas of Cold Chain Management Standards, Organic certification, FMCG standards and Food Safety Regulations. In 2017, she received the Merit award for Quality and Standards given by ESG, endorsing her contributions to the Singapore standards journey.
In her current position in FairPrice, she is responsible for the overall control of the food safety and quality assurance system as well as regulatory management for the Co-operatives. Due to keen interest in quality management systems and strong belief that a strong foundation in system will build a strong brand, she has helped Fairprice in developing the risk management framework and various control measures in fulfilling the vision of assuring food safety from source to store.

Daniel Campion

APMEA Sustainability Lead, Kerry

Session: BordBia – The Future of Food Sustainability and the Asian Consumer: Insights and Opportunities from Ireland

Dr Deborah Elms

Founder and Executive Director, Asian Trade Centre President, Asia Business Trade Association

Session: Capitalize on Asia-Pacific’s Trade Potential: How RCEP is Unlocking Opportunities for F&B Companies

Dr. Deborah Elms is the Founder and Executive Director of the Asian Trade Centre (ATC) and the President of the Asia Business Trade Association (ABTA).
Concurrently, she is a member of APCO’s International Advisory Council, the G20 Trade and Investment Research Network, and the Advisory Board of the Trade and Investment Negotiation Adviser (TINA) at the United Nations Economic and Social Commission for Asia and the Pacific (UN ESCAP).
Dr. Elms has extensive experience working with governments, international organizations, and businesses and is one of the leading experts on trade policy in the region. She was also active in her past leadership posts in international trade groups having served on the Trade and Investment Council of the World Economic Forum (WEF) from 2017 to 2019, the International Technical Advisory Committee of the Global Trade Professionals Alliance (GTPA), as well as being the chair of its Working Group on Trade Policy and Law.
Prior to her current role, Dr. Elms was head of the Temasek Foundation Centre for Trade and Negotiations and Senior Fellow of International Political Economy at the S. Rajaratnam School of International Studies at Nanyang Technological University in Singapore.
Dr. Elms received a Ph.D. in political science from the University of Washington, an MA in international relations from the University of Southern California, and bachelor’s degrees from Boston University. Dr. Elms frequently appears in the media to provide expert analysis on trade issues in the region and publishes the Talking Trade Blog.

Delphine Deirckx

Head of Commercial, APAC , foodpanda

Session: The Future of Fresh Food E-Commerce in Asia: Implications for Food Suppliers

Delphine recently joined the newest venture under foodpanda focusing on Q-Commerce. She heads the regional Commercial team in APAC and covers Category Management, Pricing & Range Strategy, Online Campaigns and runs Private Label and Direct Imports. Previously, she was Category Director at Lazada (Alibaba Group). Originally from Belgium, Delphine has extensive experience in FMCG retail sales, marketing and eCommerce – working over 8 years at Mars.

Elif Güngör Reis

FoodTech Entrepreneur, FoodHack Istanbul, Advisor to Rector Istanbul Arel University, Arkim

Session: A New Generation Food Preservatives – All Natural, All Good

Elif Güngör Reis was born in 1985 in Istanbul.
She graduated from Istanbul Technical University Petroleum and Natural Gas Engineering Department in 2007.
She completed her master’s degree in Istanbul University, Department of Chemical Engineering. She is still continuing her PhD studies in the same department
When she graduated in 2007, she started selling food additives from the industry.
In 2011,her master thesis developed a natural food preservative from Egg Shell, which is the first in Turkey and in the world, and received the Teknogirişim Capital support of the Ministry of Science, Industry and Technology of Turkey.
Reis, which carried out the Tübitak Teydeb project on the same subject in 2013 and received an award from ITU Çekirdek in 2014, is currently the only manufacturer in the industry to produce harmless shelf life extenders.
Realizing the mass production of the product since 2015, Reis works with many manufacturers and exports to the Far East, Middle East and Europe.
She supplies many food additives to food manufacturers by collaborating with the industry’s leading manufacturers and distributors.
Elif Güngör Reis completed Tübitak-Supported Mentoring Programme, Internal auditor training under ISO 9001-ISO 22000 and Lead Auditor training under ISO22000.
Elif Gungor Reis ; As of March 2022, she is the Istanbul Ambassador of FoodHack, one of the world’s largest food technology communities, and Advisor to Rector at Istanbul Arel University.

Emily Eades

CCO, HappyFresh

Session: The Future of Fresh Food E-Commerce in Asia: Implications for Food Suppliers

Retail and Commercial Leader with over 15 years of diverse functional and industry experience across the UK, India, China and South East Asia. Demonstrated ability to make a material impact on business performance in rapidly growing markets and sectors. Experienced at managing multiple stakeholders and delivering success by focusing on the highest levels of customer satisfaction.

P&L Management | Strategic Business Planning | Strong Commercial Acumen| Leading through collaborative relationships

Dr Gan Heng Hui

Senior Specialist and Senior Lecturer School of Applied Science Nanyang Polytechnic

Session: Food Safety Workshop – An Allergen Management Demo in Partnership with 3M

As Senior Specialist in Food Chemistry & Safety, Heng Hui is currently overseeing all Food Science related consultation and projects. She is one of the pioneering team that supported the construction and operations of NYP’s GMP-compliant food pilot plant. In 2015, she took over the management of NYP’s ISO 17025 accredited Food Safety Centre that offers food testing services, food safety and shelf-life validation consultation and offers food safety training for the industry. She is one of the designated consultants for SFA’s food products label review, also sits in the Standards Development Organisation Food Products Technical Committee and is an approved Training Partner for BRC Global Standards (Food Safety). Recently she has obtained the Consultant Quality Initiative (CQI) Management Consultancy Certification. Currently, she is much involved in Agri-technology and sustainability research and feasibility studies.

Gary Lee

Director, Business Development, San Sesan

Session: Capitalize on Asia-Pacific’s Trade Potential: How RCEP is Unlocking Opportunities for F&B Companies

Mr. Gary Lee was the Vice President & Deputy General Manager of the Export Sales and Marketing with Tee Yih Jia Food Manufacturing Pte Ltd (TYJ). He was responsible for all TYJ’s global export sales and marketing. Prior to joining TYJ, he was the Business Development Manager with a Publicly Listed Company in Singapore. A strong believer of “competitive strategy” and a proponent of “aligning eco-systemic forces” to “corner the market”, Gary has designed an export methodology that has since seen TYJ expanded its global foot print from 36 countries in 2004 to over 68 countries in 2017.
A trained commando and a survival member of “hell week” in the elite Special Operation Force selection team in year 1997, he has successfully led and penetrated TYJ export business beginning from Asia to Europe, Middle East, North and South America.
An ex council member of a National Sport Association from 1998-2000 and a volunteer member of KDF-EPIC Fund Raising Committee, North West Community Development Council, he shares the passion to contribute to the society.
He graduated with a Bachelor of Arts with the University of Singapore and has an advanced Diploma in Marketing Management with University of Humberside (UK).
He was also appointed as a member of B20 SMEs and Entrepreneurship Task Force in 2015, 2016 & 2017.
Mr Gary Lee is currently a Director and Board Member of SanSeSan Global Pte Ltd, a Singaporean FMCG distribution company with a network of more than 2,000 distribution points in Singapore.

Gildas Chambrelan

VP, Head of International Sourcing, Lazada

Session: The Future of Fresh Food E-Commerce in Asia: Implications for Food Suppliers

Gildas is a RedMart veteran, joining in 2014 to lead the development of RedMart Sourcing capabilities and Private Label.

Gildas’s mission is to bring to Singapore a wide range of international product selection from all over the world. This selection contributes to differentiate RedMart from the competition by offering to our customers unique products and exclusive brands.

Prior to RedMart, Gildas was based in Shanghai (China) as the head of international sourcing for the French leading chain of supermarket E.Leclerc.

He has a passion for international relationships, brand/product development and multicultural environments.

Chef Gn Ying Wei

Culinary Trainer, Asian Culinary Institute

Session: Upcycling Food in Action

Chef Ying Wei left her job as an accountant to pursue a career as a pastry chef. She earned 2 Diplomas in Pastry & Baking including the world renowned Le Cordon Bleu Paris, where she trained alongside famous pastry chefs such as Chef Cedric Grolet and MOF Chef Nicolas Jordan.
Chef Ying Wei’s culinary journey includes overseeing banquets at the Shangri-La Rasa Hotel and Resort Singapore, baking instructor with leading culinary institutions in Singapore. Chef Yin Wei loves sharing her passion and expertise with budding pastry makers while constantly honing her skills and showcasing her craft at every opportunity presented to her.

Dr Henry Leung

Senior Specialist and Senior Lecturer, School of Applied Science, Nanyang Polytechnic

Session: Food Waste Management

Dr Henry Leung and his team focuses on a bacteria called Cupriavidus necator to produce a biopolymer called polyhydroxyalkanoates (PHA). PHA can be used to make environmentally friendly biodegradable plastics via the left-over nitrogen source in coffee waste. In addition, Henry and his team also developed a new bio-composite with epoxy and coffee waste that has displayed good fire resistance properties and excellent tensile strength. Henry has worked mainly in applied research for industry and academia for over 15 years. He is also an entrepreneur. Henry hosted and co-funded several biotechnology start-ups, like Clearbridge Nanomedics, Nanogenics, Bio-X and PurerSkin.

François Mermilliod

Chef, Bar-A-Thym Restaurant

  • European Meat Round Table: Stories of Quality and Diversity behind the Sizzle 
  • EU Cheese & Fruit Workshop: Discover the Unlimited Pairing Potential of European Dairy and Fruit

From Perpignan, in the South of France to South of Asia in Singapore, Chef François Mermilliod has chosen to settle in the Merlion City 24 years ago to the delight of French food lovers. In the various and fine restaurants where François Mermilliod was the Chef, he succeeded to promote the European gastronomy with an elegant and modern touch. Since 2015, he has thepleasure to welcome people in his own restaurant called Bar A Thym, while conducting culinary training in different schools.​

Jean-Dominique Ieraci

High Commissioner of Canada to Singapore

Session: The Canadian Meat Seminar – Opportunities for Asia

Mr. Jean-Dominique Ieraci has been Canada’s High Commissioner to the Republic of Singapore since August 2021.
Before his transfer to Singapore, Mr. Ieraci was Deputy Head of Mission at the Canadian embassy in Mexico from 2016-2021.

Prior to this, Mr. Ieraci was Director General, Trade Sectors at Foreign Affairs, Trade and Development Canada (now Global Affairs Canada-GAC), where he was responsible for the support to the internationalisation of Canadian firms in 22 main sectors of the economy, ranging from Information technology to Canada’s International Education Strategy.
In previous assignments, Mr. Ieraci was Minister-Counsellor, Economic and Commercial Affairs, at the Canadian Embassy in Paris from 2008-2013, where he managed programs supporting Canadian exports, investment, technology exchanges and innovation, as well as global relations – most notably G20, and issues including climate change during the financial crisis of 2008.

It is Mr. Ieraci’s second tour in Singapore, where he managed the trade and economic programs from 2005-2008. He was also posted to South Korea and Syria, from where he additionally managed the offices in Jordan and Cyprus. In his rotations in Canada, Mr. Ieraci held various positions within the Ministry in corporate sectors and operations, including the Media Relations Office, Human Resources and Client Services.

Mr. Ieraci graduated in industrial engineering from the École Polytechnique de Montréal. He is married and has 3 children.

Jian Feng Quek

Senior Development Partner, Standards, Enterprise Singapore (ESG)

Session: Sustainable Supply Chains for Fresh, Chilled and Frozen Foods: Adoptions of Cold-Chain Management for Chilled & Frozen Foods

Currently, Jian Feng is a Senior Development Partner in Enterprise Singapore, managing the food and agriculture space under the Singapore Standardisation Programme and handling strategy and international policy on standards and quality at ASEAN. Internationally, he has a good oversight of ISO standardisation works in circular economy, sustainable financing, environmental sustainability, food products, cold chain logistics and smart farming. In addition, he has established a strong network with leading agri-food tech and low-carbon economy related industry organisations, trade associations, academic and research institutions to collaborate in standards development, adoption and promotion activities.

Previously, he is a senior engineer in the National Environment Agency, with a proven track record in government administration (i.e. Energy Conservation Act and Carbon Pricing Act), and possess a good understanding of industrial manufacturing sectors (i.e. food manufacturing, precision engineering, printing and transport engineering sectors). He is also a certified Singapore-certified Energy Manager (SCEM) and handled Guaranteed Energy Savings Performance (GESP) contracting in the built environment focusing on Energy Efficiency and Conservation.

He is also a certified Project Management Professional (PMP) by the Project Management Institute (PMI), with experience for over 6 years in DSTA, in handling project management and government procurement for aeronautical defence systems.

Karthik Bakthavathsalem

Senior Lecturer, NYP School of Business Management

Session: Data – The Missing Restaurant Ingredient

Karthik has spent 20 years of his Hotel, Food & Beverage career in various organisations including Radisson Blu Hotels, Next Hotels, Outback Steakhouse, Southeast Asia, Chili’s Bar and Grill, USA and Singapore before switching to education to groom the next generation of talent.
Passionate about restaurant operations, market strategy, training, mixology and establishing restaurants from ground up Karthik has been involved in various restaurants opening, hiring and establishing brand standards in the Asia market. He is a holder of Bachelors in Science, Hotel & Restaurant operations from Oxford Brookes University, United Kingdom and Masters in Education from Nanyang Technological University.

KC Tay

Co-founder, Cheese More

Session: EU Cheese & Fruit Workshop: Discover the Unlimited Pairing Potential of European Dairy and Fruit

KC Tay is the co-founder of Cheese More, a concept that bring cheese lovers together. It offers unique masterclasses to grow knowledge on fine cheese and special pairings. KC is specialized in Cheeses from all around the world, but his all-time favourite are European Cheeses. He enjoys how EU cheeses stimulate all senses with such complexity and variety of flavours.

Luke Tay

Founder, Cornucopia FutureScapes

Session: The Future of Fresh Food E-Commerce in Asia: Implications for Food Suppliers

Luke leads a globally oriented foresight and strategy consultancy with a focus on food security, food-energy-water and sustainability, technology, and geopolitics. Working with corporates, institutions, governments, and international organisations, he advises on emerging issues, scenarios, and strategic opportunities, and supports organisational foresight capability development.
Luke is also Resident Futurist at Budding Innovations, and a Singapore Futures Fellow (adjunct) at the Lee Kuan Yew School of Public Policy. He speaks and writes at a range of international food, sustainability, and foresight platforms.
A historian and political scientist by training, Luke graduated summa cum laude from the University of Pennsylvania. Before founding Cornucopia, he served for two decades in the agrifood and transport spheres of the Singapore public service in a range of strategy, international, infrastructural, HRD, corporate governance, and foresight roles.

Mary Elizabeth Chelliah

Principal Trade Specialist, Ministry of Trade & Industry Singapore

  • Capitalize on Asia-Pacific’s Trade Potential: How RCEP is Unlocking Opportunities for F&B Companies
  • Serve up a Storm with RCEP – A SFA Workshop for Singapore SMEs on Food Exports

Elizabeth Chelliah has been the Principal Trade Specialist (PTS) at the Ministry of Trade and Industry (MTI) since 2017.

Elizabeth has been fortunate to cover a varied portfolio over her 25 years in service. She was posted to Singapore’s Trade Mission in Geneva from 1998 in 2002. Building on the specialisation she developed handling WTO trade in goods, accession and dispute matters during her Geneva tenure, Elizabeth handled Singapore’s policies relating to all trade in goods matters at the World Trade Organization (WTO) from 2002-2005 and 2011 to 2017. She was posted to MTI APEC desk from 2005 to 2011 during which she was also held the post of Chair of the Committee for Trade and Investment (CTI) from 2008-2010 and was involved in developing what is now known as the APEC Free Trade Area of the Asia-Pacific (FTAAP) agenda. She also has had extensive involvement in FTA negotiations since 2002, having been the lead Goods negotiator in Singapore’s bilateral FTAs. She was Singapore’s Chief Negotiator for the Singapore-Peru FTA. In October 2017 Ms Chelliah took over as Chair of the RCEP Intellectual Property Working Group, The WG successfully concluded the IP Chapter in Sep 2019.

Elizabeth has also served as a WTO panellist for 4 WTO disputes namely Textiles Rules of Origin between India and the US; the EC Chicken Cuts classification dispute between Brazil, Thailand and the EC, the dolphin safe tuna labelling case between the US and Mexico and the dispute between EU, Canada and Norway on Seals.

Against this backdrop, as PTS, Ms Chelliah stewards the building and institutionalising of expertise amongst MTI Trade officers focussing on WTO and FTA rules by providing guidance and advice on a range of WTO and FTA matters, trade facilitation connectivity and other internationalisation strategies and trade and economic levers. In addition, as a member of MTI’s Trade Academy she is responsible for curating and conducting relevant trade related training modules for government and public officers. Under this rubric, Ms Chelliah also provides thought leadership via speaking engagements at various forums.

From March 2020, Elizabeth has also taken on a consultancy role at Singapore Business Federation. With the title of International Trade Consultant, Ms Chelliah guides the SBF FTA and IR teams with respect to the various training, outreach and advocacy issues that those teams are overseeing.

Megan Stanton

Associate Director, Food & Drink, Mintel APAC

Session: What’s next for plant-based eating in South East Asia

Micheal Briody

CEO, Silver Hill Farm

Session: BordBia – The Future of Food Sustainability and the Asian Consumer: Insights and Opportunities from Ireland

Michael Koh

Director, Papitto Gelato

Session: Discover Moutai in All New Forms – From Gelato Creations to Novel Food Bites (Cooking Demo Everglades)

Michael has twenty years of experience working with gelato and American ice cream. Besides running his own gelato manufacturing business, he also conducts classes and consultations for businesses.

Michael Murphy

CEO, Bord Bia

Session: BordBia – The Future of Food Sustainability and the Asian Consumer: Insights and Opportunities from Ireland

Michael Murphy is Bord Bia’s interim Chief Executive and brings with him extensive experience in leading a number of Bord Bia Departments over the past 20 years. He progressed from managing Bord Bia’s London Office to leading its European office network and was Markets Director for nine years. He has been involved in the development and execution of strategy as part of the senior leadership since 2007. He was responsible for the development of Bord Bia’s Talent Academy including five MSc programmes with two universities. Michael commenced his career as a policy analyst in the IFA and has worked in the Departments of Agriculture and Environment. Michael holds a Bachelor of Science in Agricultural Economics from University College Dublin and hails from a farming background in North Wexford.

Nicholas Ng

Author, Independent F&B Journalist

Session: European Meat Round Table: Stories of Quality and Diversity behind the Sizzle 

Nicholas is an independent F&B Journalist who founded “Food For Thought”, a publication which focuses on fine dining restaurant reviews, food guides, chefs interviews and the culinary culture in general. Strong from experiences all over the world (including 2 years in Europe), Nicholas has been a writer in the F&B industry for over 15 years for major magazines including Fashion Globe in London, DestinAsian in Indonesia and Marie Claire Malaysia to name a few. Nicholas currently runs a food & beverage marketing consultancy which makes him a strong and passionate food specialist with extensive knowledge. ​

Nithiya Laila

Culinary Anthropologist, Brunch Bandits

  •  European Meat Round Table: Stories of Quality and Diversity behind the Sizzle 
  • EU Cheese & Fruit Workshop: Discover the Unlimited Pairing Potential of European Dairy and Fruit

Nithiya has dedicated a decade to educating people of all ages on the importance of culturally diverse diets and quality farm to table artisanal produce. In addition to her cultural dining pop ups and  farmers markets, she is an award-winning TV presenter on Channel News Asia Singapore for ‘Edible Wild’. She has been profiled for her work in the field of sustainability in Vogue, Tatler, Female Magazine and Singapore Tourism Board amongst others.​

Rachel Tan

Strategist, WGSN

Session: The Gen Z’s and the Future of Drinks

Having worked in food and drink publishing for over 10 years, Rachel’s understanding of the industry and keen insight on the Asian market inform her strategist role at WGSN where she delivers incisive research and data-led trend forecasts. With bilingual expertise in tracking regional trends and sensitivity to market and cultural nuances, she empowers clients with insight-driven solutions.

Roger Chan

Senior Lecturer, Diploma in Food & Beverage Business, NYP School of Business Management

Session: Customer Experience Design for a Rapidly Changing F&B Landscape in Singapore

Roger Chan holds a Certificate in Hotel Skills in Food and Beverage Service (SHATEC), Higher Diploma in Hotel Management (SHATEC) and a Bachelor of Applied Science in Hospitality Studies (B.A.Sc.) from the Royal Melbourne Institute of Technology, Australia. On 18 March 2015, Roger graduated with a Master in Business Administration (M.B.A.) from Murdoch University, Perth, Australia. Roger is a trained SAC HACCP Internal Auditor from PSB Singapore. Having worked in the F&B industry for 16 years in major hotels, Roger acquired a wealth of experience, and a myriad of skill sets in leading and managing banquets, restaurant and food & beverage operations as well as driving the F&B department at Marina Mandarin towards a successful ISO 9002 and HACCP accreditation.

Rupert Claxton

Meat Director, Gira

  • Challenges in Global Meat Supply 2022
  • Drivers for Meat Demand Growth in Asia – Building beyond Covid

Rupert has worked as a strategy consultant in the food sector since joining Gira in 2003, with a high level of specialisation in global meat and livestock markets. He spends a considerable amount of time analysing the evolving nature of international meat demand and the supply systems that provide it, as well as their internal organisation.

For the last 18 years Rupert has produced the Asian sector of the annual Gira Meat Club report, and for the last 10 managed the Gira Asian Meat Club. He also helped produce Gira’s 2018 Long Term Global Meat report. In the last year he has been actively researching developments in the global pork supply chain as ASF spreads through key markets and the resultant issues for producers and traders, and the more widely the disruption of Covid-19 across the meat sector.

Rupert’s personal background in UK farming affords him a balanced outlook on the increasingly globalised meat industry, between the commercial drivers that control the processing industry and the complex cultural heritage that farming has evolved from.

Shane Hamill

International Markets Manager, Bord Bia

Sessions:  BordBia – The Future of Food Sustainability and the Asian Consumer: Insights and Opportunities from Ireland

Shunsuke Kusubashi

Lecturer & Programmes Facilitator, Asian Culinary Institute

Session: Sake Appreciation

Fondly known as Chef Shun, this Japanese-Singlish speaking chef practically grew up in the kitchen of his parents’ Ryokan, a traditional Japanese inn-style hotel. Shun was deeply immersed in the American and Japanese F&B scene including stints as Chef de Partie at The Ritz-Carlton Marina del Rey, Sous Chef at Bistro K in South Pasadena, Owner Chef at Designer Niche Catering Services in Melrose, Hollywood, and Flying Bumblebee bar at Daiyanyama in Shibuya, Tokyo. Chef Shun graduated from California School of Culinary Arts Le Cordon Bleu Program in Pasadena and has a Master of Science degree in business management from the National University of Ireland.

Sinead Kennedy

Asia Regional Account Manager, Premier Brands International

Session: BordBia – The Future of Food Sustainability and the Asian Consumer: Insights and Opportunities from Ireland

Sulaimah Mahmood (RCEP CN)

Senior Director, ASEAN and Southeast Asia and Oceania

  • Capitalize on Asia-Pacific’s Trade Potential: How RCEP is Unlocking Opportunities for F&B Companies
  • Serve up a Storm with RCEP – A SFA Workshop for Singapore SMEs on Food Exports

Capitalize on Asia-Pacific’s Trade Potential: How RCEP is Unlocking Opportunities for F&B Companies

Ms Sulaimah Mahmood currently oversees the RCEP portfolio in the Ministry of Trade and Industry. Over the years, she was involved with the administration of Generalised System of Preferences Scheme, helping Singapore-based companies internationalise. Sulaimah was also involved in overseeing bilateral & regional/multilateral trade relations with US, Europe and WTO. She was posted to APEC Secretariat from 1995-1997 as Special Assistant to the Chair of Committee on Trade and Investment and as Director of the Subcommittee on Customs Procedures.

Trevor Sears

CEO & President, Canada Pork Council (CPC)

Session: The Canadian Meat Seminar – Opportunities for Asia

In October of 2019, Trevor Sears was appointed the President & CEO of Canada Pork. In this role, he is tasked with leading the dynamic Canada Pork team to achieve its mission of improving the access, awareness and growth of the Canadian pork industry. Prior to Canada Pork, Trevor worked for over 25 years in the pork industry with Maple Leaf Foods, where he developed extensive experience in strategic management and global business development. Starting in the finance division of Maple Leaf Foods International, he eventually moved into the pork trading group. During his time in the trading department, he managed accounts including frozen and chilled pork sales to markets including Japan, Hong Kong, Korea, China, Singapore, and Taiwan. Trevor held various progressive roles at Maple Leaf Foods until his departure as Director of Sales & Marketing in the Global Business department. Trevor resides in Ottawa and enjoys spending time with his family at their cottage in Northern Ontario.

Tim Hill

Key Accounts Director, GlobalData

Session: The Evolving Consumer: Tracing Value & Vision for a Changed Foodservice Sector

In his work with GlobalData, Tim provides economic forecasts, consumer insights, channel assessments and business trends to companies looking to expand their business footprint in the South East Asian region.
Tim has worked in B2B research and media in Asia since 1992 with organisations such as the Economist Intelligence Unit, Ipsos Business Consulting and Eco-Business. Recent studies and publications include the rise of food delivery in Asean, single-use plastic in food packaging, the regional transition to a low carbon economy and the Asean Economic Community.
His opinion pieces and articles have been published in Eco-Business, The Business Times and the Straits Times as well as other regional newspapers. He is a regular speaker and conference moderator for industry and client events.
Prior to this, he was a Captain in the British Army where he was awarded campaign medals for active service with the UN Peacekeeping Force in Cyprus and coalition forces in Operation Desert Storm, Iraq.
He has an MBA from Henley Business School in UK, and is a registered consultant with the Institute of Management Consultants Singapore.
In his spare time, he is an adjunct lecturer in market research at Republic Polytechnic. He also enjoys sailing his trimaran around Southeast Asia’s islands with his family and cleaning plastic debris from beaches and reefs.

Victor Li

Deputy Director, Industry Development and Community Partnership, SFA

  • Serve up a Storm with RCEP – A SFA Workshop for Singapore SMEs on Food Exports

Victor is the Deputy Director with the Industry Development and Community Partnership division. His team actively works with local and regional food exporters to overcome market access issues and position Singapore as a trusted hub for food. In addition, he is also involved in standards setting for food cargo inspections, in collaboration with the Testing, Inspection and Certification industry to strengthen food trade and food safety across countries.

Vaughan Ryan

APAC Head of Ecommerce, Nielsen IQ

Session: The Future of Fresh Food E-Commerce in Asia: Implications for Food Suppliers

Vaughan Ryan currently serves as the Managing Director for NielsenIQ’s ecommerce business in Asia Pacific.
In this role, he leads his team in helping companies understand the consumers’ full shopping journey across both the offline and online environments. He is deeply devoted to making businesses better by understanding what their customers want and desire, not only today but more importantly into the future. He is passionate about understanding both current and future market trends and how this impacts consumer behavior. His areas of specialization include Online retailing, FMCG, the liquor industry, Finance, P&L, Consultancy, Consumer Research, Market Research, Learning and Development, Recruitment, and Team Management. Having been able to do this in multiple markets in Australia, Europe, US, Canada, and Asia, he has become a highly respected industry expert who has presented to the C-suite of various major companies and at industry events.
Vaughan holds a master’s degree in International Business from Swinburne University, Melbourne, Australia.

Karen Lam

Country Managing Director, Thoughtful Food

Session: Key Strategies For Brands in APAC to Help Consumers Manage Inflation

Karen brings with her over 20 years of food & beverage experience spanning from restaurant operations, wine consultancy to strategic business management including a demonstrated history of working in the higher education and training industry. Karen actively contributed industry insights garnered from her various professional positions that required executing instrumental company-wide business strategies & action-plans across hospitality, retail, and distribution industries. Currently heading Thoughtful Food as its Country Managing Director, Karen strives to engage, educate, and provide consumers with quality meat alternative options without sacrificing taste, health, affordability, and Mother Earth’s sustainability.

Uday Chugh

Founder and Director, Forum of Indian Food Importers (FIFI)

Session: Sharing on the Food Sector Opportunities and Regulatory Landscape in India