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Speaker’s Profile -‐ Dialogue Session of World Street Food Congress 2015
Anton Diaz-‐ Our Awesome Planet, The Philippines Anton paid his corporate society dues for 12 years at Procter & Gamble Philippines before becoming a full Kme Online Entrepreneur. OurAwesomePlanet.com, which he started in 2005, is the number #1 food and travel blog in the Philippines.
He was recognized as Go Negosyo's Inspiring Young Filipino Entrepreneur Award in 2010 and featured in the book: "Go Negosyo's 50 Inspiring Stories of Young Entrepreneurs" in 2011. He was also voted as a Board Member represenKng Asia and the rest of the world in the presKgious Professional Travel Blog-‐gers AssociaKon in 2014.
Recently, he is the co-‐founder of the successful weekend markets called Mercato Centrale @ Bonifacio Global City, Mezza Norte @ Trinoma, Cucina Andare -‐ the first Food Truck Market, and Levante @ East-‐wood City.
For more informaKon, visit h]p://www.ourawesomeplanet.com/
Claus Meyer -‐ Meyers Kokken , Denmark The owner of Meyer Group, Nam Nam, co-‐founder of the internaKonally acclaimed Noma and self-‐pro-‐claimed champion of new Nordic cuisine also juggles roles of being a chef, TV personality, philanthropist, serial entrepreneur and author. He also started Gustu, a Bolivian street food restaurant in the city of La Paz.
He has been involved in research, consultancy and communicaKon acKviKes for more than thirty years and – via his entrepreneurship – he has worked to fight poverty and promote the opportuniKes and qualiKes of Denmark’s culinary heritage.
Claus Meyer launched his catering business, Meyers Køkken in 1989 when he was merely aged 20. With the dream of unfolding the potenKal of indigenous food cultures worldwide, he challenged convenKonal thinking in agriculture, food producKon and cooking since 20 years ago.
In 2013, Claus founded the MelKng Pot FoundaKon, an organizaKon that runs food schools in Danish prisons. He is also a prominent advocate of the farm-‐to-‐table movement, which seeks to foster local agriculture and encourage sustainable food producKon.
For more informaKon, visit h]p://www.clausmeyer.dk/en/
Ian Kihchai-‐ Iron Chef, Thailand Chef Pongtawat Chalermkihchai, otherwise known as Ian Kihchai, is one of the most internaKonally acclaimed Thai chefs. Chef Ian Kihchai is Thailand’s first internaKonal “celebrity chef”. An unlikely candi-‐date, Ian came from humble roots cooking with his mother’s food cart and pushing it around his Bangkok neighborhood. Fate and hard work guided him to a culinary school scholarship, a French fine-‐dining ap-‐prenKceship, before propelling him to become the first Thai naKonal to be an ExecuKve Chef of a 5-‐star hotel.
Since 2004, Chef Kihchai has created award-‐winning and groundbreaking restaurants in New York, Barcelona, Bangkok, Mumbai, and Singapore. Through his global food & beverage consulKng firm, Cui-‐sine Concept Co., Ltd., he also advises an impressive roster of clients worldwide. His cookbooks in Thai and English have also won mulKple global awards. Chef Kihchai is the first Asia Geographical IndicaKon Ambassador by the Food and Agriculture OrganizaKon of the United NaKons, Thailand’s Department of Intellectual Property, and the AgenceFrancaise de Developpement. He is also a council member of The World Street Food Congress, along with Anthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries. With a weekly cooking television show since 2001 and his on-‐going role of Iron Chef on Iron Chef Thailand, his audience is truly global.
For more informaKon visit, www.iankihchai.com and h]ps://www.linkedin.com/pub/sarah-‐chang-‐chalermkihchai/0/242/319
KF Seetoh -‐ Makansutra, Singapore Accorded and recognised as Singapore’s Food Ambassador by then Singapore's President Mr. SR Nathan, he’s also coined as a “food guide maven” by The New York Times and the “Guru of Grub” by CNN. As the founder of World Street Food Congress-‐ a Singapore-‐based event that aims to preserve and protect the internaKonal street food culture worldwide, he started championing street food culture since 1997 via Makansutra.
As a heritage food court owner and consultant, food presenter, author and television personality, his works extends to inking regional street food guides, producing and hosKng TV Series on regional and lo-‐cal TV, owning and operaKng Makansutra Glu]ons Bay, overseeing editorial content and wriKng for Ya-‐hoo! Singapore, Esquire, The New Paper, Huffington Post and a host of community publicaKons. He also made numerous appearances in food and lifestyle TV shows worldwide, including The Vision, China’s most watched food and travel show with 400 million viewers, Antony Bourdain’s various programmes, and The Martha Stewart Show. He guest judged in the Top Chef S7 finale in its Singapore installment and is engaged by Anthony Bourdain to help in creaKng the Bourdain Market, a Singapore hawker centre in-‐spired internaKonal street food hall in New York.
His current Food Surprise TV series is aired on Discovery’s TLC Channel around the world. He has done over 10 various series in the last 12 years.
He created and curated the World Street Food Congress in 2013. www.wsfcongress.com
For more informaKon, visit h]p://www.makansutra.com
New York University -‐ City Food (Panel) City Food is a global partnership of scholars, street vendor organizaKons, not-‐for-‐profits, and museums. They are developing a new analyKcal framework to understand the cultural, nutriKonal, and economic significance of food in diverse ciKes with large diasporic communiKes. Feeding diasporic ciKes is intrinsi-‐cally linked to movement – of people, ingredients, recipes, and capital. The panel here at The World Street Food Congress, consists of four speakers who will explore the transnaKonal lives of past and present street food vendors and the food they cooked.
City Food Panel: Daniel BenderDaniel Bender, a recipient of the UTSC Principal's Research Award (2009), is currently a professor of His-‐tory, Director of the Culinaria Research Centre and Canada Research Chair in Global Culture at the Uni-‐versity of Toronto Scarborough. He is currently working on a book and digital project on the histories of zoos and the American empire, enKtled Animal Empire: Zoos and the American ExoKc. He teaches class-‐es in American, food, and animal history.
For more informaKon, visit h]p://www.utsc.utoronto.ca/hcs/daniel-‐bender
City Food Panel: Donna GabacciaDonna Gabaccia is a renowned scholar of internaKonal migraKon, gender and food studies and for her interdisciplinary and digital history collaboraKons. She is the author of We Are What We Eat: Ethnic Food and the Making of Americans and has wri]en and edited fiseen books and on U.S. immigraKon, migra-‐Kon in world history, and the history of the worldwide Italian diaspora. She teaches at the University of Toronto Scarborough.
For more informaKon, visit h]p://www.utsc.utoronto.ca/hcs/donna-‐gabaccia
City Food Panel: Krishnendu Ray Krishnendu Ray is an Associate Professor and Chair of the Department of NutriKon, Food Studies and Public Health at New York University. Before coming to NYU, he taught at the Culinary InsKtute of Ameri-‐ca and was the AcKng Dean of Liberal Arts & Management. He is the co-‐editor of Curried Cultures: Glob-‐alizaKon, Food and South Asia (2012). His next book-‐length study Ktled "Immigrant Restaurateur and the American City: Taste, Toil & Ethnicity" will be published by Bloomsbury in 2016. The food studies scholar also serves on the editorial boards of the journals: Food, Culture & Society; Gastronomica; Contempo-‐rary Sociology; and Loukik.
For more informaKon, visit h]p://steinhardt.nyu.edu/faculty/Krishnendu_Ray
City Food Panel: Jeffrey Pilcher Jeffrey Pilcher has been a leading figure in the emerging scholarly field of food history. From an early re-‐search focus on Mexico and LaKn America, he has expanded his scope to food in world history. His latest book is Planet Taco: A Global History of Mexican Food (2012). He is the arKcles editor for a new, peer-‐reviewed journal called Global Food History and teaches classes on the history of food and drinks as well as Mexico, LaKn America, and pirates of the Caribbean at the University of Toronto Scarborough
For more informaKon, visit h]p://www.utsc.utoronto.ca/hcs/jeffrey-‐pilcher
Odilia Wineke -‐ DeKk.com, IndonesiaA Food Editor at DeKk.com since 2002, Odilia has been working in the culinary field for over 20 years. She has also worked as a Food Editor for Femina Magazine and also as a food stylist for various restau-‐rants in designing their adverKsements and a Food Specialist at PT Nestle Indonesia. Odilia was also the ExecuKve Producer for several Indonesian TV Cooking Programs and is the author of 12 cooking books.-‐For more informaKon, visit h]p://www.deKk.com
Paul Qui -‐Top Chef Season 9, AusKn Texas, USA Paul Qui is the chef/owner of Qui, his flagship restaurant, and is also the co-‐founder and chef/owner of East Side King, a group of Asian-‐inspired street food trailers and restaurants, in AusKn, TX. Paul was named Esquire’s Chef of the Year 2014, and was selected as one of Food & Wine magazine’s 2014 Best New Chefs and Top 10 Empire Builders of 2012. Paul is the recipient of the James Beard FoundaKon Award for Best Chef: Southwest 2012, winner of Top Chef Season 9, and winner of the San Pellegrino Cooking Cup 2013.
His restaurant, Qui, received the honor of Best New Restaurant in America, 2014 by GQ. AddiKonally, East Side King Thai-‐Kun was named one of Bon AppéKt magazine’s Best New Restaurants in America 2014. In 2013, Paul was honored by the Texas Legislature for his work and achievements as a chef and restaurateur, and also joined the presKgious ment’or BKB FoundaKon Culinary Council (formerly Bocuse d’Or USA).
Paul was awarded Best Chef of the James Beard FoundaKon Award, winner of Top Chef Season 9 and the winner of the San Pellergrino Cooking Cup 2013. He was also recognized as the Top 10 Empire Builders of 2012 and one of the Best New Chefs 2014 by Food & Wine Magazine
For more informaKon, visit h]p://quiausKn.com
Peter Lloyd -‐Spice Market, London ExecuKve Chef of Spice Market London with a passion for South-‐East Asian cuisine, Peter worked with world-‐renowned Jean-‐Georges Vongerichten to deliver the signature dishes on which Spice Market has built its reputaKon. Peter is well versed in Thai, Malaysian, BriKsh and French cuisines. His signature dish, the Black Pepper Shrimp with Sundried Pineapple, has won an award at Taste of London, 2012.
Peter has also worked with MATRADE (Malaysia External Trade Development CorporaKon) to promote Malaysian cookery. He too travels to countries such as Singapore, Qatar and Indonesia to promote the best of South East Asian Food.
He regularly travels abroad promoKng the best of South-‐East Asian cuisine and gathering inspiraKon for the Spice Market London menu.
For more informaKon, visit www.spicemarketlondon.co.uk
Sangeeta Singh-‐ NASVI, India Sangeeta Singh is the Street Food Programs Manager of the NaKonal AssociaKon of Street Vendors of India (NASVI) -‐ an organizaKon working for the protecKon of the livelihood rights of thousands of street vendors across the country since 1998.
Sangeetah has also led a team of 10 to WSFC 2013 and followed up with the Indian government’s recog-‐niKon of 6 million Indian street food vendors. She has also campaigned for sustained street food while organizing the Street Food FesKval 2014 that was held in India. As a street food enthusiast, Sangeeta be-‐lieves that street food is not only “inexpensive and convenient”, it is also “a large source of employment generaKon for thousands and thousands of informal workers”.
For more informaKon, visit h]ps://in.linkedin.com/pub/sangeeta-‐singh/23/415/723
Sean Basinski-‐ Vendy, New York, USA Sean Basinski, an adjunct Assistant Professor is also the founder and director of the Street Vendor Project, a member-‐led worker center for all 20,000 people who sell food on the streets of New York City.
As a graduate of the Wharton School at the University of Pennsylvania and Georgetown Law Center, Sean is now a director of the Street Vendor Project at the Urban JusKce Center. Prior to law school, Sean had spent 6 months selling burritos and had, in 2001, received a fellowship from Yale Law School’s IniKaKve for Public Interest Law to start the Street Vendor Project.
The Project was founded to provide legal representaKon and advocacy to immigrant vendors. The Street Food Panel 2009 that was held by the Project then tackled issues surrounding the Vendys, otherwise known as the Oscars of street food. The Vendys is also another brainchild of Sean, first launched in 2005 to award recogniKon to the best street food vendors in the city much like the WSFC. Every year, thou-‐sands will purchase Kckets to the Vendys to sample food from publicly nominated vendors before voKng in their favorites. The final winners of the Vendys will then be decided together with the decision made by the panel of celebrity judges. Sean later spent the first half of 2009 as a Fulbright Scholar researching on street food vendors and the informal economy in Lagos, Nigeria.
For more informaKon, visit h]p://socialwork.columbia.edu/faculty/adjunct-‐faculty/sean-‐basinski
Stephen Werther -‐ Bourdain Market , New York Stephen Werther, a retail visionary for over 25 years is also the Founder and CEO of PORTICO, Group President of Ralph Lauren, SVP of the Walt Disney Company, contribuKng editor to ELLE Décor and Ar-‐chitectural Digest, Founder and CEO of WINK Retail Group which owns and operates WINK branded stores, W Hotel branded retail stores, and Starwood Hotels ecommerce.
Stephen is also currently working on the opening of the Bourdain Market with renowned Chef Anthony Bourdain that is set to open this year in New York. Singapore’s Street Food Professional KF Seetoh’s help has also been engaged in the opening of the internaKonal street food hall that may house up to 100 best in class street good vendors worldwide.
For more informaKon, visit h]ps://www.linkedin.com/pub/stephen-‐werther/30/739/8bb
William Wongso -‐ Celebrity Chef, Indonesia Regarded as the father of gastronomy and Food Ambassador of Indonesia, William W. Wongso is Indone-‐sia’s most prominent culinary expert, restaurateur, food consultant, criKque, TV host and celebrity chef. His culinary passion was inspired by his father and with the parKcular interest in the rich homeland culi-‐nary tradiKon, he believes that Indonesian cuisine has the potenKal to perform on the world culinary map. In 2001, he was awarded Chevalier dansI’Order du MeriteAgricole by the Ministry of Agriculture of France for his significant role and merit in the French culinary and gastronomy. In 2009, he was appoint-‐ed the Honorary Goodwill Ambassador for Korea and also received a South East Asia Wine Pioneer RecogniKon Award by Wine for Asia in 2011. William has also catered for Hilary Clinton and the delega-‐Kon during her official visit to Jakarta introduced Rendang Padang in the 2009 World of Flavours Confer-‐ence held in Napa, California.
In 2008, he was awarded the appreciaKon award by Indonesia’s Vice President and Indonesian Profes-‐sional CerKficaKon Authority (BNSP) for his dedicaKon in culinary vocaKonal educaKon. He is currently the head of Working Group for promoKon Indonesian culinary in the world.
For more informaKon, visit h]p://id.linkedin.com/pub/william-‐wongso/9b/785/9b6
Download High ResoluKon photos here
h]ps://drive.google.com/open?id=0B6qNSa5krpZMRVVkVXhYaFFHUEE&authuser=0
