Joyce Gyebi
A Mandela Washington Fellow, Joyce Gyebi is a food entrepreneur who is passionate about African cuisine…
14 June 2018
A Mandela Washington Fellow, Joyce Gyebi is a food entrepreneur who is passionate about African cuisine…
Prof. Justin O’Connor Professor – Monash University Justin O’Connor is Professor of Communications and Cultural Economy at Monash University. He is also visiting Professor in the School of Media and Design, Shanghai Jiaotong University, where he jointly runs a Global Cultural Economy research hub. He heads the new MFJ research unit Culture Media
Dr. Joost Smiers is a Professor (em.) of Political Science and Research Fellow at the Utrecht University…
Rodgers N. Kazembe is an expert hotelier, author and consultant with over 30 years of experience in hospitality and…
Indrakarona Ketaren is President and co-Founder of Adi Gastronom Indonesia (AGASI), a non-profit organisation…
Sarah Gardner is a freelance consultant and advisor with over 25 years’ experience as a leader in the culture sector…
Anja Van Hout is the Strategic Advisor for the city of ‘s-Hertogenbosch in Northeast Brabant, she is responsible for…
Blanca Cros i Moll is the Head of European Programmes & International Relations at the Catalan Tourist Board and…
Fia is the loadstar of crEATive gastronomy eco-systems for local and global growth. Food, creativity, culture and sustainable…
As a saffron aficionado, Kim presents at various culinary institutions and restaurants to teach about the basics of…
Founding member of Apega (Peruvian Society of Gastronomy) and lecturer of gastronomic journalism. Her gastronomic…
Edgars Balodis Riga-Gauja, Latvia Edgars spent 3 years preparing himself to become a chef. Then, he started working as Sous-chef at the restaurant Kaļķu Vārti. In 2014 he won the Gold medal in the contest Latvijas Pavāzellis 2014/ Young Chef Contest Latvia. He is a chef who likes simple and tasty
Shane Sheedy Galway, West of Ireland Shane is 28 years old and he has been working in kitchens since he was 15. He started as a Kitchen Porter in a local restaurant, where he realised his ambitious passion for food. In 2006 he joined the Galway Mayo Institute of Technology
Stamatios Misomikes South Aegean, Greece Stamatios is a passionate and very creative young chef. Raised in a culinary family he developed his motivation from a very young age. Surrounded by different flavors and tastes, he learned the basic techniques of cooking as a child. At the age of thirteen he
Jan van Hout East Lombardy, Italy Micle is 22 years old and is a young consultant chef. He completed his culinary degree at Padova hospitality school and refined his knowledge by taking specialization courses at CAST Alimenti, Brescia, where his love for gastronomy grew and his skills improved using technology
Jan van Hout Aarhus-Central Denmark Region, Denmark Mikkel is 27 years old and studied gastronomy at Silkeborg Hospitality College in Central Denmark Region. He was trained at the restaurant CANblau – Tapas bar & Cantina; a restaurant that helped to renew the gastronomic arena in the city of Aarhus. After
