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Date：5th , Nov. 2018 (Monday)
Venue：St. Regis Hotel Shanghai
Language：Mandarin/English (Interpretation included）
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Exploring the way for fine dining in China, “2018 TastyTrip Gastronomic Forum” will be held this November
Fine dining has made great strides in China over the past years. The Michelin Guide and World’s 50 Best Restaurants have made Shanghai, the diverse Chinese city, its first stop in China. In November this year, fine dining media TastyTrip will hold the “2018 TastyTrip Gastronomic Forum” at St. Regis Hotel Shanghai, inviting many high-profile speakers including Andre Chiang, whom Time Magazine twice praised him for creating the “greatest food in the Indian Ocean region” and selected as one of the 150 Master Chefs of the World; Howard Cai, founder of Howard’s Gourmet; Stefan Stiller, Chef & Founder of TAIAN TABLE; Riccardo La Perna, Executive Chef of 8 1/2 Otto e Mezzo Bombana; Executive Chefs of Bo Shanghai – DeAille Tam and Simon Wong ; Founder and Chef of Bistro Le Bec Nicolas Le Bec and Executive Chef of Phénix Michael Wilson to share their own experiences, hence discussing the challenges fine dining industry in China has faced, and how to convert the challenges into opportunities in Asia’s culinary industry.
To local chefs, the Michelin Guide and World’s 50 Best Restaurants are the best ways for them to open new horizon to the global fine dining market. Hence, TastyTrip invites the Academy Chair, China & Korea at The World’s 50 Best Restaurants, Crystyl Mo and former managing director of Michelin Guide China to share their opinions on China market. Also, we invite the Co-Founder of MAPO TV, Norman Wong to talk about why videos are important marketing tools for restaurants among the digital generations.
This year, TastyTrip invites experts from a wide range of areas, providing a platform for chefs, media, gourmets in China to find a viable way to discover chances and tackle challenges faced in Chinese cuisine today.
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Theme: Converting Challenges Into Opportunities In Asia’s Culinary Industry
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| Time | Organization / Title | Speaker | Topic |
| MORNING | |||
| 09:30-10:00 | Registration | ||
| 10:00 – 10:10 | Allstar Communications (TastyTrip) | Jocelyn Chen Managing Director |
Welcoming Talk |
| 10:10 – 10:40 | TAIAN TABLE  |
Stefan Stiller President of Bocuse d‘Or Asia-Pacific / Chef & Founder of TAIAN TABLE |
My Culinary Adventure In China |
| 10:40 – 11:10 | 8 1/2 Otto e Mezzo Bombana |
Riccardo La Perna Executive Chef |
Italian cuisine effected by Sicilian cuisine in Shanghai |
| 11:10 – 11:40 | Phénix |
Michael Wilson Executive Chef |
How We Measure A Success |
| 11:40 – 12:10 | MAPO. TV China Food TV Channel |
Norman Wong Co-Founder |
Digital Appetites: Tasting Through our Screens |
| 12:10 – 13:30 | LUNCH & BREAK | ||
| AFTERNOON | |||
| 13:30 – 14:00 | Bo Shanghai |
DeAille Tam / Simon Wong Executive Chefs |
Cultural Exchange Through Contemporary Cuisine |
| 14:00 – 14:30 | Yunnan Energy Investment Wild Mushrooms Agricultural Development Co., Ltd | Lifu Hua Managing Director |
The mystery of truffles |
| 14:30 – 15:00 | Academy Chair, China & Korea at The World’s 50 Best Restaurants | Crystyl Mo | How Can China’s Fine Dining Reach the Global Stage |
| 15:00 – 15:30 | Former managing director of Michelin Guide China/ Allstar Communications (TastyTrip) | Bob Miao / Jocelyn Chen | The Impact Of Michelin Stars : The System vs. How To Get A Star |
| 15:30 – 16:00 | Founder of Howard’s Gourmet | Howard Cai | Howard’s Gourmet,A New Direction for Chinese Cuisine |
| 16:00 – 16:30 | Keynote Speaker: Winner of Asia‘s 50 Best Lifetime Achievement Award 2018 |
Andre Chiang | The Spirit And Heritage Of Asia Cuisine |
| 16:30 – 17:00 | Panel Discussion: Chances And Challenges That Fine Dining Chefs Based In Asia Has Faced | Host: Jocelyn Chen Panelists: Andre Chiang／Howard Cai／Nicolas Le Bec |
Chances And Challenges That Fine Dining Chefs Based In Asia Has Faced |
[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1534845127692{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;background-color: #f2f2f2 !important;}” el_id=”speakers”][vc_column][vc_custom_heading text=”Speaker‘s Profile” font_container=”tag:h3|text_align:center”][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63421″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Jocelyn Chen” font_container=”tag:h3|text_align:left”][vc_column_text]
- Managing Director of Allstar Communications Ltd.,
- Topic：The Impact Of Michelin Stars – The System vs. How To Get A Star
Jocelyn Chen, founder of Allstar Communications, an enthusiast of varied culinary cultures who received her master’s degree in Public Management from the SDA Bocconi Business School in Milan, Italy. Jocelyn has been visiting hundreds of Michelin starred restaurants around the world every year and maintains close friendships with many global renowned chefs and food writers. Also, she is invited as the judge of many gourmet competitions, and was the judge of the famous China TV show “Chef Nic”.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63445″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Andre Chiang” font_container=”tag:h3|text_align:left”][vc_column_text]Keynote Speaker
- Winner of Asia‘s 50 Best Lifetime Achievement Award 2018
- Topic：The Spirit And Heritage Of Asia Cuisine
Recently awarded Life Time Achievement Award – Asia’s 50 Best Restaurant 2018; The 15 Most Influential Chefs of the next decade by Elite Traveler.Chef Andre Chiang has a philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the culinary scene since opening in late 2010, Restaurant ANDRE was recently ranked #14 World’s 50 Best Restaurants in 2017 and has been on the coveted list for 7 consecutive years and the only Chinese Chef who across Michelin Guide World’s 50 Best Restaurants and the top Chef list.Chef André has researched how our capacity to taste food is influenced by our memory banks, through the personal experiences we acquire over time. This has led him to develop a culinary principle – OCTAPHILOSOPHY – based on eight primary characteristics: Unique, Texture, Memory, Pure, Terroir, Salt, South and Artisan – the backbone of the creative process at Restaurant ANDRE.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63754″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Howard Cai” font_container=”tag:h3|text_align:left”][vc_column_text]
- Founder of Howard’s Gourmet
- Topic：Howard’s Gourmet,A New Direction for Chinese Cuisine
Howard Cai is a Chinese food critic, Whiskey expert and international food judge. Founder of the restaurant Howard’s Gourmet, he devotes himself to the internationalization of Chinese food and the blending of Chinese cuisine and Western wine. He is known as a “taste designer.”[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757416138{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63425″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Stefan Stiller” font_container=”tag:h3|text_align:left”][vc_column_text]
- President of Bocuse d‘Or Asia-Pacific / Chef & Founder of TAIAN TABLE
- Topic：My Culinary Adventure In China
Stefan Stiller moved to Shanghai in 2004. Previously, he had received one star from Michelin Guide in Germany and has opened restaurants in Shanghai and acted as the consultant of many projects. Stefan Stiller is the President of Bocuse d‘Or Asia-Pacific since 2009, helping more young and talented Chinese chef to achieve great results in International competitions.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757416138{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63429″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Riccardo La Perna” font_container=”tag:h3|text_align:left”][vc_column_text]
- Executive Chef of 8 1/2 Otto e Mezzo Bombana Shanghai
- Italian cuisine effected by Sicilian cuisine in Shanghai
Chef Riccardo La Perna, coming from Sicily, bringing with him a variety of impressive experiences in 5 star hotels, including Ritz Carlton Shanghai and Park Hyatt Milan, and prestigious fine dining restaurants such as Ristorante Sadler both in Italy and in Beijing. Those experiences at an early age in his career made him acquainted with the highest standards in cooking methods and in the requirements of an upscale clientele .With his continual efforts and team’s great support, 8 ½ Otto e Mezzo BOMBANA Shanghai was awarded with two stars since 2016 Michelin Guide Shanghai Edition till this year, 2 years in a raw.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757416138{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63542″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Michael Wilson” font_container=”tag:h3|text_align:left”][vc_column_text]
- Executive Chef of Phénix
- Topic：How We Measure A Success
Chef Michael Wilson was awarded One Michelin Star in the Shanghai’s Michelin guide 2017/2018 for the PHÉNIX eatery & bar located on the second floor of PuLi Hotel and Spa. Chef Wilson was invited to Shanghai back in 2012 and with more than 15 years of culinary experience,he is one of Australia’s leading talented chefs. Renowned for his remarkable gastronomic skills and culinary philosophy of “life is about the ingredients”, he believes that the perfect dish is made from fresh, seasonal ingredients and innovative ideas. He started learning his craft at a young age of 16 in Melbourne, learning to cook with diversity and quality and working alongside Australia’s top chefs exploring various cuisines and styles.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757416138{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757416138{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63539″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Norman Wong” font_container=”tag:h3|text_align:left”][vc_column_text]
- Co-Founder of MAPO. TV (China Food TV Channel)
- Topic：Digital Appetites: Tasting Through our Screens
Norman Wong is the co-founder of MAPO.TV a digital food network, creating bite-sized food content in China and Asia. His passion for filmmaking and food has led him down a path of filming, cooking and eating both on camera and behind the lens with the ultimate goal of trying to achieve the impossible; triggering the senses of taste and smell through a screen.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63432″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=” DeAille Tam” font_container=”tag:h3|text_align:left”][vc_column_text]
- Executive Chef of Bo Shanghai
- Topic：Cultural Exchange Through Contemporary Cuisine
DeAille Tam was born in Hong Kong and grew up in Canada. She graduated from George Brown College and worked at Shangri-La Hotel in Canada. As a former engineer, DeAille is the first female Michelin-starred chef in China. Nurtured by her science background, DeAille is rigorous, creative and persistent, and these qualities have also become the culinary philosophy of Bo Shanghai. After spending time and experiencing cultures around the world, DeAille returned to Hong Kong to work at Bo Innovation and later became one of the chefs at Bo Shanghai.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63435″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Simon Wong” font_container=”tag:h3|text_align:left”][vc_column_text]
- Executive Chef of Bo Shanghai
- Topic：Cultural Exchange Through Contemporary Cuisine
Simon Wong was born in Hong Kong and grew up in Canada. He graduated from George Brown College and worked at Shangri-La Hotel in Canada. Simon was a medical student who has always enjoyed cooking for his family. Eventually, he decided to quit medical school and to learn cooking from scratch. After spending time and experiencing cultures around the world, he returned to Hong Kong to work at Bo Innovation and later became one of the chefs at Bo Shanghai.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”64700″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Nicolas Le Bec” font_container=”tag:h3|text_align:left”][vc_column_text]
- Founder and Executive Chef of Bistro Le Bec Shanghai
- Panel Discussion：Chances And Challenges That Fine Dining Chefs Based In Asia Has Faced
Nicolas Le Bec, recognized French cook, with a taste for adventure, globe trotter, in quest for taste and pleasure, and to share his knowledge and passion to all the countries, ages, for all the tastes and every day. His goal is to discover and develop the world flavours with emotion and freedom, while remaining true to the traditions and his gift for imagination. Paris Hotel hospitality school from 13 to 16 years old, the beginning of a professional hyper activity that will make him meet the great French Chefs and Entrepreneurs. Originally a Baker, his instinct led him to become a cook, with a reputation for being a “kitchen pirate”. “Greedy dreamer”, “The Kitchen Star”, “The Mozart of the Cuisine”, “The Conqueror”, “The Free Atom”… Many terms that have been used in the past to describe the character Le Bec.
Nicolas Le Bec was first attracted by New York, at 17 years old he left with his knifes, and felt in love with the culinary escapes in big cities… After 25 years of carreer and adventure, he finally landed in Shanghai, searching for a fresh start, experiences and emotions.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63439″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Crystyl Mo” font_container=”tag:h3|text_align:left”][vc_column_text]
- Academy Chair, China & Korea at The World’s 50 Best Restaurants
- Topic：How Can China’s Fine Dining Reach the Global Stage
Originally from Boston, Crystyl moved to China 21 years ago to study Chinese. She later became China Correspondent for Time Warner’s Asiaweek magazine. Crystyl Mo is a veteran food reporter, F&B consultant and public speaker, and holistic life coach. She has been a respected voice in the media covering food and wellness for over 15 years from her adopted home of Shanghai. She’s contributed to the world’s top publications including Conde Nast Traveler, Food&Wine, and Travel+Leisure. Crystyl is the Academy Chair for China & Korea for the World’s 50 Best Restaurants. She is also a partner and the Strategic Advisor for Bon App.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”63442″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Bob Miao” font_container=”tag:h3|text_align:left”][vc_column_text]
- Former managing director of Michelin Guide China
- Topic：The Impact Of Michelin Stars – The System vs. How To Get A Star
Bob Miao, a passionate food and wine lover who created a Wechat public account dedicated to food and wine and travel with the name “Fan Zui Tuan Zhang”. He has worked for many food and wine events and was the managing director of Michelin Guide China during 2010-2013. His past career spans 3 areas: HR Management, Communications, and Business Management.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1534757400671{margin-bottom: 10px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”64286″ img_size=”medium”][/vc_column_inner][vc_column_inner width=”3/4″][vc_custom_heading text=”Lifu Hua” font_container=”tag:h3|text_align:left”][vc_column_text]
- Managing director of Yunnan Energy Investment Wild Mushrooms Agricultural Development co., LTD
- Topic：The mystery of truffles
The founder of “Sumerian” and “Mr. Truffle” brand, managing director of Yunnan Energy Investment Wild Mushrooms Agricultural Development co., LTD and President of Yunnan Truffle association.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1536317091118{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 50px !important;padding-right: 30px !important;padding-bottom: 60px !important;padding-left: 30px !important;background-color: #f8f8f8 !important;}” el_id=”Articles”][vc_column width=”1/6″][/vc_column][vc_column width=”2/3″][vc_custom_heading text=”Latest News” font_container=”tag:h3|text_align:center”][vc_column_text]
【Shanghai】5th, November – 2018 TastyTrip Gastronomic Forum
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1534840943187{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;background-color: #f2f2f2 !important;}” el_id=”sponsorship”][vc_column][vc_custom_heading text=”Sponsor Program” font_container=”tag:h3|text_align:center”][vc_row_inner css=”.vc_custom_1535709519576{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/6″][/vc_column_inner][vc_column_inner width=”2/3″ css=”.vc_custom_1535714030558{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}”][vc_column_text css=”.vc_custom_1535714000457{margin-bottom: 20px !important;}”]
Why sponsor Tastytrip Gastronomy Forum 2018?
“2018 TastyTrip Gastronomic Forum” is held on 5th, November at St. Regis Hotel Shanghai by TastyTrip. The forum invites many famous chefs in Aisa, gourmets and judges to inspire and share their experiences, discussing how to convert the challenges into opportunities in Asia’s culinary industry.
The best benefit of being the sponsor of “2018 TastyTrip Gastronomic Forum” is that you may have more opportunities for customers to learn more about your brand or products, including market leaders and decision makers.
TastyTrip provides information of global fine dining to related operators and gourmets. Participants may share and explore the latest trend of industry through this event and open the door for more commercial opportunities.[/vc_column_text][vc_btn title=”Download the program” align=”center”][/vc_column_inner][vc_column_inner width=”1/6″][/vc_column_inner][/vc_row_inner][vc_row_inner equal_height=”yes” content_placement=”top” css=”.vc_custom_1535714020108{padding-top: 60px !important;padding-right: 20px !important;padding-bottom: 30px !important;padding-left: 20px !important;background-color: #ffffff !important;}”][vc_column_inner width=”1/2″ css=”.vc_custom_1535709554170{margin-right: 5px !important;margin-bottom: 10px !important;margin-left: 5px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #cccccc !important;border-left-style: solid !important;border-right-color: #cccccc !important;border-right-style: solid !important;border-top-color: #cccccc !important;border-top-style: solid !important;border-bottom-color: #cccccc !important;border-bottom-style: solid !important;border-radius: 5px !important;}”][vc_custom_heading text=”Two-Stars Sponsorship” font_container=”tag:h3|text_align:left”][vc_column_text]You will receive:
– 10 complimentary tickets
– 30 mins presentation
-90 seconds promotion video
-Logo exposure on seminar badge
-Logo exposure on Tastytrip.com
-Logo exposure and company introduction on TastyTrip social media channels
-Logo exposure and company introduction on event page
-Logo exposure on seminar promotional items
-One Roll up banner/poster onsite
-Sponsors promotional materials[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″ css=”.vc_custom_1535709598007{margin-right: 5px !important;margin-bottom: 10px !important;margin-left: 5px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #cccccc !important;border-left-style: solid !important;border-right-color: #cccccc !important;border-right-style: solid !important;border-top-color: #cccccc !important;border-top-style: solid !important;border-bottom-color: #cccccc !important;border-bottom-style: solid !important;border-radius: 5px !important;}”][vc_custom_heading text=”One-Star Sponsorship” font_container=”tag:h3|text_align:left”][vc_column_text]You will receive:
-5 complimentary tickets
-Sponsors promotional materials
-One Roll up banner/poster onsite
-Logo exposure on Tastytrip.com
-Logo exposure and company introduction on TastyTrip social media channels
-Logo exposure and company introduction on event page
-Logo exposure on seminar promotional items[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1534840956741{margin-bottom: 0px !important;padding-top: 50px !important;padding-bottom: 60px !important;background-color: #ffffff !important;}” el_id=”register”][vc_column width=”1/6″][/vc_column][vc_column width=”2/3″][vc_custom_heading text=”Sigh up now” font_container=”tag:h3|text_align:center”][vc_column_text css=”.vc_custom_1538996884720{margin-bottom: 20px !important;}”]Ticket
- Ticket price 1,680 RMB/pax (Lunch and interpretation included)
- Group discount for 6 pax, 10% off!
Sigh up now!
Please contact us for registration and pay by remittance or transfer. After checking the payment, a confirmation of payment receipt will be sent.
or
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* Event notice will be sent out before the event.
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Venue: The St. Regis Shanghai Jingan ,Function Room I
Address: 1008 Beijing West Road Shanghai, China
[/vc_column_text][vc_single_image image=”63609″ img_size=”full” alignment=”right”][/vc_column_inner][vc_column_inner width=”1/4″][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1535711858992{margin-bottom: 0px !important;padding-top: 60px !important;padding-right: 30px !important;padding-bottom: 60px !important;padding-left: 30px !important;background-color: #ffffff !important;}” el_id=”organization”][vc_column width=”1/6″ css=”.vc_custom_1535711906617{margin-top: 0px !important;margin-right: 0px !important;padding-top: 0px !important;}”][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1535711913963{margin-left: 0px !important;padding-top: 0px !important;}”][vc_custom_heading text=”Organizer” font_container=”tag:h3|text_align:center” css=”.vc_custom_1535711879766{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column_text css=”.vc_custom_1535711889641{margin-bottom: 20px !important;}”]TastyTrip passionately create an interactive cultural platform for fine dining lovers and Michelin-starred chefs.
We strive to plan, circulate and share up-to-date culinary information with top-tier Chefs and food enthusiasts while providing professional services of restaurant PR consultant, fine dining salon, chef manager, promotional videos shooting.[/vc_column_text][vc_single_image image=”63399″ img_size=”167×30″ alignment=”center”][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1535711858992{margin-bottom: 0px !important;padding-top: 60px !important;padding-right: 30px !important;padding-bottom: 60px !important;padding-left: 30px !important;background-color: #ffffff !important;}”][vc_column width=”1/6″ css=”.vc_custom_1535711906617{margin-top: 0px !important;margin-right: 0px !important;padding-top: 0px !important;}”][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1535711913963{margin-left: 0px !important;padding-top: 0px !important;}”][vc_custom_heading text=”Sponsors” font_container=”tag:h3|text_align:center” css=”.vc_custom_1537889482151{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column_text css=”.vc_custom_1537948034491{margin-bottom: 20px !important;}”]Yunnan Energy Investment Wild Mushrooms Agricultural Development Co., Ltd (here hereinafter referred to as “YEI-WMAD”) is a joint venture established by Yunnan Energy Investment Logistics Co., Ltd. and Yunnan Zhi Li Ming Shi Agricultural Development Co., Ltd. It is the only professional wild-mushroom company to have support from the provincial government.
YEI-WMAD is an integrated enterprise of rough, fine and deep processed agricultural products, cross-border E-commerce and food trade who aims to build and develop the whole industry chain operation and supporting service system for the nuts, honey and wild mushrooms with whole producing season.[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”64263″ img_size=”200×200″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”64256″ img_size=”200×200″ alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1535711858992{margin-bottom: 0px !important;padding-top: 60px !important;padding-right: 30px !important;padding-bottom: 60px !important;padding-left: 30px !important;background-color: #ffffff !important;}”][vc_column width=”1/6″ css=”.vc_custom_1535711906617{margin-top: 0px !important;margin-right: 0px !important;padding-top: 0px !important;}”][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1535711913963{margin-left: 0px !important;padding-top: 0px !important;}”][vc_custom_heading text=”High Tea Sponsors” font_container=”tag:h3|text_align:center” css=”.vc_custom_1538995464263{margin-top: 0px !important;padding-top: 0px !important;}”][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”64577″ img_size=”500×300″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”64933″ img_size=”200×200″][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1535711858992{margin-bottom: 0px !important;padding-top: 60px !important;padding-right: 30px !important;padding-bottom: 60px !important;padding-left: 30px !important;background-color: #ffffff !important;}”][vc_column width=”1/6″ css=”.vc_custom_1535711906617{margin-top: 0px !important;margin-right: 0px !important;padding-top: 0px !important;}”][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1535711913963{margin-left: 0px !important;padding-top: 0px !important;}”][vc_custom_heading text=”Partners” font_container=”tag:h3|text_align:center” css=”.vc_custom_1537948108210{margin-top: 0px !important;padding-top: 0px !important;}”][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”63545″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”63548″ img_size=”150×150″][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”63907″ img_size=”150×150″][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1535950822691{margin-bottom: 0px !important;padding-top: 0px !important;padding-right: 30px !important;padding-bottom: 60px !important;padding-left: 30px !important;background-color: #ffffff !important;}”][vc_column width=”1/2″ css=”.vc_custom_1535968700529{margin-top: 0px !important;margin-right: 0px !important;padding-top: 0px !important;padding-bottom: 60px !important;}”][vc_custom_heading text=”Co-Organizer” font_container=”tag:h3|text_align:center” css=”.vc_custom_1535950281174{margin-top: 0px !important;padding-top: 0px !important;}”][vc_single_image image=”63796″ img_size=”150×150″ alignment=”center”][/vc_column][vc_column width=”1/2″ css=”.vc_custom_1535711913963{margin-left: 0px !important;padding-top: 0px !important;}”][vc_custom_heading text=”Media Partner” font_container=”tag:h3|text_align:center” css=”.vc_custom_1536643172881{margin-top: 0px !important;padding-top: 0px !important;}”][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”63799″ img_size=”300×300″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”64178″ img_size=”300×300″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”64164″ img_size=”300×300″ alignment=”center”][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”64579″ img_size=”300×300″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”64588″ img_size=”300×300″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/3″][vc_single_image image=”64797″ img_size=”550×200″][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][vc_single_image image=”64937″ img_size=”300×150″ alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1534840977778{margin-bottom: 0px !important;padding-top: 50px !important;padding-bottom: 60px !important;background-color: #f8f8f8 !important;}” el_id=”contact”][vc_column width=”1/6″][/vc_column][vc_column width=”2/3″][vc_custom_heading text=”Please contact us for further inquiries.” font_container=”tag:h3|text_align:center”][vc_row_inner css=”.vc_custom_1535446555299{margin-bottom: 20px !important;}”][vc_column_inner width=”1/3″][vc_column_text css=”.vc_custom_1535944521640{margin-bottom: 20px !important;}”]Sponsor / Cooperation
Allen Li
Allenli@tastytrip.com[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_column_text css=”.vc_custom_1535944530838{margin-bottom: 20px !important;}”]Media / Communication
Lucy Lee
lucylee@tastytrip.com[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_column_text css=”.vc_custom_1535944547983{margin-bottom: 20px !important;}”]Ticket / Others
Saya Deng
sayadeng@tastytrip.com[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text css=”.vc_custom_1535609688429{margin-bottom: 20px !important;}”]
Allstar Communications Ltd.,
[/vc_column_text][vc_btn title=”Contact us” style=”flat” align=”center” i_icon_fontawesome=”fa fa-check-square-o” link=”url:mail%3A%20sayadeng%40tastytrip.com|||” add_icon=”true”][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1535712830530{padding-top: 15px !important;padding-bottom: 15px !important;background-color: #444444 !important;}”][vc_column][vc_column_text]
© 2018 TastyTrip all rights reserved.
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