SPEAKERS
Chef Thomas Gugler, President, World Associations of Chefs
Mr Vir Sanghvi, Journalist & Editor
Mr Krish Ashok, Author of Masala Lab: The Science of Indian Cooking
Mr T.C. Chatterjee, CEO at Griffith foods
Mr Kamesh Ellajosyula, Chief Innovation & Quality Officer, Olam Food Ingredients
Ms. Ishi Khosla, Columnist, author, entrepreneur, researcher and practicing clinical nutritionist
Dr Kurush F Dalal, Director, INSTUCENSchool of Archaeology & INSTUCEN Trust
Ms Priya Joshi, Founder of Foodwize
Mr Shridhar Venkat, Chief Executive Officer - The Akshaya Patra Foundation
Mr Vikram Cotah, Chief Executive Officer of GRT Hotels and Resorts
Mr Jaspal Sabharwal, Co-Founder Tag Taste Foods
Mr Paul Newnham, Strategic innovator and executive leader working on SDGs – Good food for all by 2030
Chef Rakesh Sethi, Corporate Executive Chef, Radisson Hotels Group, South Asia
Chef Rajeev Janveja, Senior Vice President & Corporate Chef at Lemontree Hotels
Dr. Bharat K. Pappala, Doctor of Naturopath, Yoga & Ayurveda
Dr Eram S. Rao, Professor of Food Technology
Mr. Hakeui Kosato, Founder of Sushi and more
Mr Jeetu Jodhpurkar, Executive Leadership
Dr Pulkit Mathur, Professor and Head, Department of Food and Nutrition and Food Technology
Mr Ashish Bhasin, Director, F&B Service and culinary
Dr Bani Tamber Aeri, Professor, Department of Food and Nutrition: Institute of Home Economics, University of Delhi
Chef Satinder S Shergill, Corporate Chef at Ecogreen Hospitality
Chef Amey Marathe, Vice President of Telangana Chefs Association
Dr Saurabh Sharma, Chef, Author, Culinary Mentor, Humanitarian
Ms Manisha Dahad, Co-Founder & Master Sorcerer @ Impossible Transformations LLP
Mr Krishna Iyer, Master Sorcerer @ Impossible Transformations LLP
Chef Raj Sethia, Director (Projects) at Gift Your Organ Foundation
Chef Satbir Bakshi, Corporate Chef de Cuisine, The Oberoi Hotels & Resorts