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    2019 TastyTrip Gastronomic Forum Shanghai returns

    Conference Introduction

    Date:29th , Oct. 2019 (Tuesday)
    Place:Four Seasons Hotel Shanghai
    Language:Mandarin/English (Interpretation included)

    Exploring the way for fine dining in China, “2019 TastyTrip Gastronomic Forum” will be held this October

    Delicious and colorful food is enriched by mutual learning. As globalization tends to bring foreign cultures closer together, they interact and learn from each other. This has been the increasing trend of the international fine dining industry in recent years.

    The gradual expansion of China’s fine dining market has made the issue of food industry a focus issue in a broad way. Questions such as how chefs in China purchase their ingredients, locally or from abroad? Chinese food faces new opportunities and challenges on keeping with tradition and yet a drive to innovate. Chefs from many fine dining restaurants will be brought together to discuss not only the above questions, but also share their own perspectives.

    In additon, the 2019 TastyTrip Gastronomic Forum has specially invited a number of restaurant operators and food writers to bring their knowledge to the table and to provide different ideas and point of views to discuss the latest topics and provide information on the current fine dinging industry such as: the development of Chinese food industry overseas, and the quality of service.

    This year TastyTrip hopes to engage all parties in the forum. The conference will provide bilingual interpretation and allow chefs, media, foodies and food lovers from all over the world to talk about the future of fine dining.

    Agenda

    Theme: Think Globally, Eat Locally

     Time Section Speaker Topic
    MORNING
    09:00-09:30 Registration
    09:30 – 09:40 Welcome Talk Jocelyn Chen, Founder of TastyTrip
    09:40 – 10:30 Panel Discussion Host: Florent Bonnefoy, Entrepreneur, consultant & FOOD+ journal publisher, Former Director of Michelin Maps & Guides (Greater China)

    Panelists:

    • Andre Chiang, Winner of Asia’ s 50 Best Lifetime Achievement Award 2018
    • Tam Kwok Fung, Executive Chef of Wing Lei Palace
    • Lan Guijun, Chef  & Founder of Yuzhilan
    • DeAille Tam, the first female Michelin-starred chef in Mainland China
    Tradition & Innovation, the Rebirth of Chinese Cuisine
    10:30 – 11:00 Speech Zhu Rong, Owner of Hao Noodle(New York Times 2-Stars) & Madam Zhu’s Kitchen How Chinese Restaurant Entered Main Gastronomic Market in the United States Successfully?
    11:00 – 11:10 Break Time
    11:10 – 11:50 Cooking Demonstration Tam Kwok Fung, Executive Chef of Wing Lei Palace From West to East
    AFTERNOON
    13:30 – 14:10 Panel Discussion Host:

    Ling, Owner Chef of Stone Sal Restaurant & Bar

    Panelists:

    • Riccardo La Perna, Executive Chef of 8 1/2 Otto e Mezzo BOMBANA Shanghai
    • Yann Klein, Executive Chef of Maison Lameloise Shanghai
    • Ichinohe Naoki, Chef of Machiya Sushi
    How Chefs in China Sourcing Good Ingredients by Local Purchasing and Global Importing
    14:10 – 14:50 Speech HSIEH Chung-Tao, authoritative Food & Travel Writer based in Paris Restaurant service – How to Define “Good Service” for a Restaurant? Is Customer Always Right?
    14:50 – 15:05 Break Time
    15:05 – 15:35 Specialty Speech Desmond Chang, CEO and Head of Creative Resources of LEGLE FRANCE  The aesthetics of Chinese cuisine — the advancement and exploration of culture and visual system
    15:35 – 16:15 Keynote Speech Andre Chiang, Winner of Asia‘s 50 Best Lifetime Achievement Award 2018 From Food to Human Right
    16:15 – 16:55 Panel Discussion Host: Jocelyn Chen, Founder of TastyTrip

    Panelists:

    • HSIEH Chung-Tao, authoritative Food & Travel Writer based in Paris
    • Liz Kao, Founder of Taster & blogger of Self-taught Gourmet
    • Bei-Ping, Owner of Oriental House
    Anecdote at Restaurants /Responsibilities of Patrons

    Speaker‘s Profile

    Andre Chiang

    Keynote Speaker

    • Winner of Asia‘s 50 Best Lifetime Achievement Award 2018
    • Keynote Speech:From Food to Human Right

    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 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.

    Tam Kwok Fung

    • Executive Chef of Wing Lei Palace
    • Cooking demonstration:From West to East

    Executive Chef Tam Kwok Fung, revered around the world for his award-winning Cantonese cuisine and masterful works of culinary art, leads a team of talented chefs at Wing Lei Palace.  Throughout his career, he has received many prestigious accolades and served a host of dignitaries – from politicians to royal families. He also led the team to earn a place on the Asia’s 50 Best Restaurants 2019 list.  In 2005, chef Tam was honored with a Gold Medal in the fifth World Championship of Chinese Cooking. Chef Tam now brings his culinary inspirations to Wing Lei Palace, where he artfully designs dishes that are tailored to the palates of each guest.  His delicate works of art are pure and natural, full of fresh and healthy ingredients and sprinkled with a dash of herbs that are in harmony with spring, summer, autumn and winter. He presents each new dish with an innovative flair, yet is careful to preserve the rich traditions of Cantonese cooking.

    Lan Guijun

    • Chef & Founder of Yuzhilan
    • Panel Discussion: Tradition & Innovation, the Rebirth of Chinese Cuisine

    Lan Guijun, chef of Yuzhilan, a master chef of Sichuan cuisine, the father of Chicken Feet with Pickled Peppers. In 2011, Lan opened Yu Zhi Lan, a reservation-only 20-seat private dining restaurant in Chengdu. The restaurant became a favorite with food lovers. It garnered rave reviews in newspapers such as Financial Times and CNN, has been awarded both in China and globally, and was selected as one of the 207 greatest restaurants in the world by Where in the World to Eat.

    Riccardo La Perna

    • Executive Chef of 8 1/2 Otto e Mezzo Bombana Shanghai
    • Panel Discussion: How Chefs in China Sourcing Good Ingredients by Local Purchasing and Global Importing

    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, 3 years in a raw.

    DeAille Tam

    • The first female Michelin-starred chef in Mainland China
    • Panel Discussion: Tradition & Innovation, the Rebirth of Chinese 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.

    Yann Klein

    • Executive Chef of Maison Lameloise Shanghai
    • Panel Discussion: How Chefs in China Sourcing Good Ingredients by Local Purchasing and Global Importing

    Yann Klein, chef of Maison Lameloise Shanghai. He graduated from Institut Paul Bocuse in France and worked with the leading French Michelin-starred chefs including Anne-Sophie Pic (Beau-Rivage Palace, two Michelin stars) and Emmanuel Renaut MOF 2004(Flocon de Sel, three Michelin stars). Chef Klein joined Maison Lameloise in May 2012 and cooked alongside internationally renowned, three-Michelin starred Chef Eric Pras MOF 2004.

    Ling

    • Owner Chef of Stone Sal Restaurant & Bar
    • Panel Discussion: How Chefs in China Sourcing Good Ingredients by Local Purchasing and Global Importing

    Chef Ling, also the owner of Stonesal, started his career in western kitchen of five-star Hotel in Shanghai from the age of 16, now has been working in the kitchen for over 26 years. He joined the BLUE HORIZON HOSPITALITY GROUP in his early 20s and became executive chef of the GROUP when he was 23rd . Together with the founder of Kabb and Blue Frog, he was able to open more than 40 restaurants all over China in 17 years. Three years ago, in order to fulfill a better self, Ling left the company and founded the Stonesal with several good friends.

    Ichinohe Naoki

    • Chef of Machiya Sushi
    • Panel Discussion: How Chefs in China Sourcing Good Ingredients by Local Purchasing and Global Importing

    Naoki was a baseball player for Koshien. After retiring, he started his career as a chef. In 2001, he began to study Kaiseki in 井中居のかいせき, a famous restaurant of Kaiseki. He moved to Shanghai in 2013, and opened “Machiya” with his partner in 2017. He obtained the SSI International Sommelier license at the same time. With more than ten years’ experiences in Tokyo and Shanghai, the professionalism of athletes and sommeliers, Naoki optimizes the taste of the ingredients and the perfect match between sake and Japanese.

    Zhu Rong

    • Owner of Hao Noodle(New York Times 2-Stars) & Madam Zhu’s Kitchen
    • Topic:How Chinese Restaurant Entered Main Gastronomic Market in the United States Successfully?

    As the founder of Yu Xiang Ren Jia, Madam Zhu’s Kitchen and Hao Noodle, Zhu has worked in the catering industry for over 20 years. Hao Noodle was awarded a 3-star recommendation by New York Magazine, alongside a 2-star rating by the New York Times. Selected from a list of the 10 Best New Restaurants in New York 2016, Hao Noodle secured the No. 7 position being the only Asian restaurant to achieve a place on the coveted list. Additionally, they have also been awarded the Bib Gourmand by Michelin in 2018 and 2019.

    Bei Ping

    • Owner of Oriental House
    • Panel Discussion:Anecdote at Restaurants /Responsibilities of Patrons

    Bei-Ping, the founder of Oriental House and is now the chairman Oriental House. He loves good wine and fine food, and has always hoped that Chinese food and Western food can be integrated. In order to make the dishes more delicious, cooking time is calculated, accurate to seconds. Beiping also said Oriental House’s influence will be enhanced in the future, he hoped Traditional Taizhou cuisine would go to the world.

    Florent Bonnefoy

    • Entrepreneur, consultant & FOOD+ journal publisher, Former Director of Michelin Maps & Guides (Greater China)
    • Panel Discussion – Tradition & Innovation, the Rebirth of Chinese Cuisine

    Formerly director of the MICHELIN Maps and Guides for Greater China, Florent is an entrepreneur and a consultant with extensive experience in international business development in the food and travel industries. Currently he is working with clients across China mainland, Hong Kong, Taiwan, Singapore and France on new food-related venture development, brand growth and experience design. A speaker at industry events he also writes and publishes in FOOD+ journal and LinkedIn perspectives and stories to do with new luxury, the people behind good food, world cuisines and the future of restaurant rating systems.

    HSIEH Chung-Tao

    • Authoritative Food & Travel Writer based in Paris
    • Topic:Restaurant service – How to Define “Good Service” for a Restaurant? Is Customer Always Right?

    HSIEH Chung-Tao, authoritative Food & Travel writer based in Paris. He has written articles on tourism and food culture for the French Cote magazine, Chinese magazine “Yueyou”, Taiwan “Traveler”, “United Daily News” and many other authoritative newspapers and periodicals. Since 2010, he has been invited as a member of the European Hotel Awards Prix Villégiature. His works include “The Beautiful Paris” (co-edited with Lin Yusen), “The Last Temptation on the Table”, “After Slow Food” and so on.

    Liz Kao

    • Founder of Taster & blogger of Self-taught Gourmet
    • Panel Discussion:Anecdote at Restaurants /Responsibilities of Patrons

    Famous Taiwanese gourmet blogger, Liz Kao. She went to Law School of Harvard University. She is founder of Taster, food and dining content provider. Contributor to Louis Vuitton Taipei City Guide; 2016 Taiwan Design Best 100 “Best Platform for Art and Design”; Founder of Taster, food and dining content provider.

    Desmond Chang

    • CEO and Head of Creative Resources of LEGLE FRANCE
    • Specialty Speech: The aesthetics of Chinese cuisine — the advancement and exploration of culture and visual system

    Desmond Chang is an entrepreneur and above all, a passionate gourmet. Desmond’s passion for food, wine and flavour combinations led him to create the inventive and highly acclaimed RUYI Gastronomy experience in 2012. Featuring 7 different chapters to date, he specifically designed each chapter – including the philosophy, menu, pairing and tableware patterns to echo the culture and regional fare of China, highlighting the grandeur of haute Chinese cuisine.

    Jocelyn Chen

    • Founder of TastyTrip
    • Panel Discussion:Anecdote at Restaurants /Responsibilities of Patrons

    Jocelyn Chen, founder of TastyTrip, 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”.

    Sponsor Program

    Why sponsor Tastytrip Gastronomy Forum 2019?

    “2019 TastyTrip Gastronomic Forum” is held on 29th, October  by TastyTrip. The forum invites many famous chefs in Aisa, gourmets and restaurant operators to inspire and share their experiences, discussing how to “Think Globally, Eat Locally”.

    The best benefit of being the sponsor of “2019 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.

    Two-Stars Sponsorship

    You will receive:

    – 10 complimentary tickets

    – 30 mins presentation

    -90 seconds promotion video

    – 1 VIP dinner invitation

    -Logo exposure on seminar badge

    -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

    -Sponsors promotional materials

    One-Star Sponsorship

    You will receive: 

    -5 complimentary tickets

    – 1 VIP dinner invitation

    -Logo exposure on seminar promotional items

    -One Roll up banner/poster onsite

    -Sponsors promotional materials

    -Logo exposure on Tastytrip.com

    -Logo exposure and company introduction on TastyTrip social media channels

    -Logo exposure and company introduction on event page

    Sigh up now

    Tickets:

    • Original price:1,680RMB
    • Preferential price:1,280 RMB( includes luncheon and interpretation)
    • 10% discount for registration of 6 or more people
    • Once ticket has been sold. It cannot be refundeded but can be transferred

    How to Register

    • Method 1: Contact a member of the customer service team to pay by remittance or transfer to:sayadeng@tastytrip.com
    • Method 2: Add TastyTrip WeChat account and select “Gourmet Forum美食论坛” and “I want to register 我要报名”
    • Method 3: Scan the QR code for registration payment details

    Traffic Info.

    Four Seasons Hotel Shanghai

    Organizer

    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.

    tastytrip_logo_jpg

    Sponsors

    legle france
    如意宴大图
    100Yr_identityMark-wKA_red
    le bec2
    LOGO_ROUGIE
    Art CincoJotas Vertical-3
    devil detailfial.jpg
    FS_LOGO_PRIVATE RES_LODON_BK

    Partners

    bombana logo
    玉芝兰logo
    lameloise
    dblink
    stone sal落地页
    空白图

    Co-Organizer

    logoallstar

    Media Partner

    名厨
    橄榄画报
    大厨去哪
    Mt2000
    shanghaiwow
    Shanghaiist LOGO[980]

    Please contact us for further inquiries.

    Sponsor / Cooperation
    Allen Li
    Allenli@tastytrip.com

    Media / Communication
    Lucy Lee
    lucylee@tastytrip.com

    Juliette Zhu
    juliettezhu@allstarcomms.com

    Ticket / Others
    Saya Deng
    sayadeng@tastytrip.com

    Allstar Communications Ltd.,

    © 2018 TastyTrip all rights reserved.

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