2020 TastyTrip Gastronomic Forum Shanghai returns

Keynote Speaker

• Executive Chef of Jin Sha Restaurant in Four Seasons Hotel Hangzhou
• Keynote Speech：10 Years of Skill Sharpening, My Chinese Culinary Journey

Chef Wang Yong has worked in the famous Whampoa Club in Shanghai on the Bund, honing his culinary skills and building up invaluable experiences which became a priceless asset to Chef Wang Yong. With nearly 20 years of culinary experience, Chef Wang Yong is able to fully demonstrate his outstanding skills in the kitchens of Jin Sha at Four Seasons Hotel Hangzhou at West Lake. Chef Wang is the culinary mogul of Zhejiang and Shanghai cuisine. Under his leadership, Jin Sha has been the only restaurant in Hangzhou awarded the prestigious four-star restaurant by Forbes Travel Guide for two years.  He has also been newly crowned “Chef of The Year” by GQ Magazine.

• Founder of TastyTrip
• Panel Discussion: Key Success Factors for the F&B Industry in the Pandemic Era/ How Can F&B Brands Seize Business Opportunities in the Pandemic Era? / Female Talent in China’s F&B Industry

Jocelyn Chen, food writer, founder of TastyTrip, columnist of Taiwan Economic Daily News and IFENG.COM, and the judge of famous China TV show “Chef Nic”. Jocelyn also provides consulting services for high-end hospitality brands. Keen on fine cuisine, she 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. She has been hailed as a communication liaison role between the Eastern and Western F&B industry.

• Director of Commercial THE HUB & RHXC CXTD Content Innovation Department

Ms. Carol Chen, Director of Commercial of China Xintiandi, is leading CXTD Content Innovation Department, which drives the business innovation Eco system through creating self-owned commercial IP and on line and off line business integration. She also leads the day-to-day management and development of commercial business in THE HUB and RUIHONG TIANDI in Shanghai. She has nearly 20 years of experience in commercial real estate positioning, planning, leasing and asset management. Since joined Shui On Group in 2001, she has been engaged in several million-sqm-scale commercial complex projects, including Taipingqiao, Chongqing Tiandi and Lingnan Tiandi in Foshan. She is also responsible for the positioning, leasing and operations management of Shanghai Xintiandi and Xintiandi Style.

• Chairman of Elite Catering Management Association
• Panel Discussion: Key Success Factors for the F&B Industry in the Pandemic Era

Pu Shi Qiu, Chairman of Elite Catering Management Association, Executive Vice President of Shanghai Restaurants Cuisine Association, Vice President of Xin Rong Ji Group. Born in Guangzhou, he has more than 28 years’ experiences in F&B industry, in which he has honed his comprehensive perspective. Carrying on Confucian Business Ethics, he gradually builds his own catering business landscape. He believes that to impress customers with every little detail is not only his goal but the direction of F&B future development.

• Marketing Manager of Donghu Group Co., Ltd
• Panel Discussion: Key Success Factors for the F&B Industry in the Pandemic Era

Shi Yi Bin, Marketing Manager and Director of Food and Beverage of Donghu Group Co., Ltd, Executive Vice President of Chinese Restaurants Cuisine Association, Committee Director of Chinese State Guest House Association Celebrity Chef Association. He grew up in Zhujiajiao, Qingpu District, famous land of milk & honey in Shanghai. The typical Jiangnan environment has certain impact on Mr. Shi’s growth and his perspective on ingredients. He majored in catering management and joined the Donghu Group after his graduation in 1990. He witnessed the development of F&B in Donghu Group for decades, and has grown up with many chefs in the group. He is known as the “Menu Designer of State Banquet”. Putting aside the prejudice that the state guest houses are “expensive and not tasty”, Mr. Shi has always been committed to identifying the restaurant’s positioning, combining chef resources, top quality ingredients, good service and current catering trends to create a new successful transformation of state guest house dining scene.

• Chairman of The Hut
• Panel Discussion: Key Success Factors for the F&B Industry in the Pandemic Era

Zhu Jun, founder and chairman of The Hut, is also the International Culinary Panel of Singapore Airlines. It has been nearly 30 years since Zhu entered F&B Industry. He set up his own restaurant The Hut in 2015 with the ambitious to fill the market vacancy of high-quality dining market by this restaurant with acceptable price and higher quality ingredients and services. And The Hut is also a platform to present himself and convey his own understanding and attitude towards ingredients to the public.

• Chef of Ensue
• Talk 3 – From Farm to Table

Ensue opened in Shenzhen last summer and soon become a raising star in South China. It is the first overseas restaurant of Christopher Kostow, a three-Michelin Star restaurant chef in the Napa Valley. As the disciple of Chef Kostow, Chef Miles Pundsack-Poe, the head chef of Ensue, has been an important character of the restaurant at Meadowood and is passionate for Ensue. Miles was born in Canada and raised with a passion for nature’s natural beauty. This passion, fueled by early childhood world travel, helped shape his cuisine today. Ensue continues “from farm to table” culture from California, with the responsibility of promoting agriculture and ecological sustainability to protect the planet, and features Chinese supreme ingredients, presenting their natural flavors. In addition to working with domestic organic farms, chef Miles will regularly lead teams around the country to explore the beauty and possibilities of Chinese ingredients, and constantly develop innovative dishes that combine local ingredients with Western-style techniques, which is the industry’s benchmark for promoting the sustainable development in F&B industry.

• Founder of Abovefarm
• Talk 3 – From Farm to Table

Ada was the Deputy Editor of Forbes China. As founder of Abovefarm, she has developed a keen interest in sustainable agriculture, a seemingly traditional field. In her view, agriculture contains the wisdom of connecting human and nature. Since 2016, Ada has inspected more than 300 ecological agriculture and farms all over the world. With the mission of “Exploring humans and nature in agriculture”, Abovefarm has established its own unique sustainability rating system with an international perspective, Abovefarm Sustainability Rating System, which evaluates and rates the sustainability of farms from the three dimensions of ecology, economy and society. Abovefarm also has in-depth cooperation with many influential research institutions around the world. Abovefarm endeavours to promote and spread sustainable food, lifestyle, and thinking. Through that we strive to promote future urban and rural connection, by working with consumers, producers, policy makers, and stakeholders.

• Celebrity Chef
• Panel Discussion: Female Talent in China’s F&B Industry

Jacquelin Qiu, a celebrity chef who has been in F&B industry for 35 years, has witnessed the development of Shanghai’s western cuisine history. Even so, when talk about her business, she is still full of passion. Currently, Jacqueline is a senior manager of F & B Operations Greater China & Mongolia. She is also San. pellegrino Young Chef China Selection Judge & Mentor, FHC. China International Culinary Arts Competition Western Cuisine Chief Judge, China Hospitality Association Western Cuisine Vice Chairman and other important positions.

• Obscura C0-founder & Executive Chef
• Panel Discussion: Female Talent in China’s F&B Industry

Graduated from George Brown College in Canada, DeAille Tam worked at Shangri-La Hotel in Canada, Bo Innovation (three-starred Michelin restaurant), MIC KITCHEN (one-starred Michelin restaurant) and other restaurants, and has been one of Bo Shanghai’s dual chefs. DeAille used to be an engineer and now is the first Michelin-starred female chef in mainland China. Her preciseness, innovation and dedication has become her own philosophy of cuisine. Over the past year, she has travelled all over China to explore the terroir of different provinces. This year, she will come back to the market with her brand new restaurant, Obscura.

• Founder of Chengdu Yintan Catering Co., Ltd
• Panel Discussion: Female Talent in China’s F&B Industry

Zhou Zi Ling, the founder of Chengdu Yintan Catering Co., Ltd, also the Deputy Secretary General of Chengdu City of Gastronomy Association, member of the French Food Association, Vice President of Elite Club Sichuan Branch and Tourism Satellite TV-World Tour Distinguished guest. She has persistency on ingredients and high-quality dishes. She visits around 300 or 400 special restaurants a year all over the world including many Michelin restaurants to seek for inspirations of her dish design.

• Director of Communications of Paul Pairet Restaurants
• Panel Discussion: How Can F&B Brands Seize Business Opportunities in the Pandemic Era？

Since Monica Luo’s first job in college, she has devoted herself into F&B and five-star hotel industries. She joined catering service group – VOL in 2007, engaging in marketing and joined in  Chef Paul Pairet’s team when VOL group decided to cooperate with chef in late 2008. Monica has been in charge of marketing and public relationship since preparation of the first restaurant, Mr &Mrs Bund. Now, chef Paul Pairet has three restaurants: Ultraviolet, Mr and Mrs Bund, and Polux, all of which are coordinated by Monica for all media campaigns and PR matters.