From industry pioneers to master chefs, this year’s carefully curated list of speakers offer invaluable guidance in a wide spectrum of subjects in the culinary industry. Here’s a selection from this year’s line-up, keep an eye out for the expert speakers at the Worldchefs Congress & Expo.
Alvin Leung
With three Michelin stars under his belt, the “Demon Chef” is an authority on what it takes to succeed in the competitive restaurant world. Don’t miss this highly informative talk by the creator of “X-treme Chinese” cuisine.
Time: 8.30am-9.00am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Celebrity Chef 101: A Dummy’s Guide to Success in Cooking and the Restaurant World
Brought to you by Kaluga Queen Caviar
Keynote Speaker: Andre Chiang
Explore the culinary concept of Octaphilosophy with the founder of Singapore’s acclaimed Restaurant Andre. Chiang, who honed his craft in Southern France, will also shed light on how our memory effects our capacity to taste.
Date: Saturday, 14th July 2018
Time: 8.30am-9.00am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Octaphilosophy: The Eight Elements of Restaurant Andre – Uncover the most Creative Ideas Behind the most Creative Chef
Brought to you by Worldchefs
Keynote Speaker: Richmond Lim Beng Poh
Having led five-star fine dining establishments over the last 32 years, Chef Richmond knows about standards. He also writes books on gastronomy. Discover the world of culinology with him, which blends culinary arts with food science.
Date: Friday, 13th July 2018
Time: 8.30am-9.00am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Culinology- Embrace the Future
Brought to you by Worldchefs
Marcel Thiele
An avid traveller who has cut his teeth at top hotels and restaurants across Europe, Madagascar, Senegal and Panama, Thiele also spent time in the Navy. This year, he’ll be discussing the ongoing quest to find natural ingredients to create and innovate.
Date: Thursday, 12th July 2018
Time: 9.00am-9.30am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: QuintEssence of Creativity
Brought to you by Koppert Cress B.V.
Jochern Kern
A World Association of Chefs’ Societies globally certified Master Chef with 53 years experience working around the world, Chef Jochern is a luminary in the cooking world. He’ll be delving into Malaysian palm oil, its many uses and sustainably.
Date: Thursday, 12th July 2018
Time: 12.30pm-1.00pm (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Malaysian Palm Oil: A Culinary Advantage
Brought to you by Malaysian Palm Oil
Peter Kuruvita
Born to a Sri Lankan father and Australian mother, Peter Kuruvita has become a household name over the last few years with multiple award-winning cooking shows. His culturally inspired cooking fuses the best of these delicious worlds.
Date: Thursday, 12th July 2018
Time: 10.00am-10.30am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Tea Inspired Gastronomy
Brought to you by Dilmah Tea
Edgar Buhrs
This famous Dutch chef learned his way around meat from his butcher father and has over the years become an expert on the subject. Veal is his speciality and he’ll be talking about its characteristics and how to prepare its various cuts.
Date: Thursday, 12th July 2018
Time: 11.00am-11.30am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Rock’n’Veal
Brought to you by VanDrie
Rochelle Schaetzl
Rochelle has dedicated her professional life to creating sustainable exchange platforms between industry and culinary professionals. Find out what it takes to create a sustainable future for the chefs profession with her.
Date: Friday, 13th July 2018
Time: 9.10am-9.35am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Ensuring a Sustainable Future for the Culinary Profession
Brought to you by Nestlé Prefessional
Dilhan C. Fernando
The Director of the Dilmah School of Tea, Dilhan is the son of Dilmah’s Founder, Merrill J. Fernando and manages the humanitarian and environmental outcomes of the brand. Join him as he discusses tea-inspired gastronomy.
Date: Thursday, 12th July 2018
Time: 10.00am-10.30am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Tea Inspired Gastronomy
Brought to you by Dilmah Tea
Megawati Suzari
Fonterra Brands Malaysia Director of New Product Development, Scientific and Regulatory Affairs, Megawati Suzari will highlight the needs and demands of halal products in both consumer goods and ingredients for the industry.
Date: Saturday, 14th July 2018
Time: 9.30am-10.00am (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: Halal for Food Service Ingredients and Compliance throughout the Supply Chain
Brought to you by Anchor Food Professional
Eric Jose Olmedo Panel and Anisha Chai
Both of these speakers have extensive experience in the fields of cultural anthropology and food studies. They will be discussing the making of a national gastronomy in Malaysia.
Date: Thursday, 12th July 2018
Time: 11.30am-12.00pm (All Day Registration)
Location: Level 3, KLCC Grand Ballroom
What’s on the Plate: The Making of a National Gastronomy in Malaysia
Brought to you by the Sunway University
Informations provided here are correct at time of publish. Check Worldchefs Congress 2018 Official Programme for updates and programme changes.
Worldchefs Congress & Expo 2018
Where: Halls 1, 2 and 4, Kuala Lumpur Convention Centre
When: 10.30am-6pm (12 July), 10.30am-5pm (13-14 July)
Tel: 03 2176 8788
worldchefs2018.org