COO, The Lo & Behold Group
Andrew carries over 30 years of industry experience in marketing, events, F&B/nightlife operations and management to The Lo & Behold Group. He was formerly the marketing manager of Zouk where he created and produced the first ZoukOut festival in 2000. He is currently the Secretary of the Singapore Nightlife Business Association and a Management Committee member of the Restaurant Association of Singapore (RAS).
Head of Operations and Creative, Idlewild
Kiwi-born Andy Griffiths joins Idlewild fresh from a stint as Head of Mixology for award-winning Australian hospitality firm, The Speakeasy Group. He was previously cocktail curator at Cookie, one of Melbourne’s most enduring dining and drinking establishments, for seven years. During this time, Andy was crowned Global Cocktail Champion for Angostura in 2011 and served as their Global Brand Ambassador for a year.
Loh Lik Peng
Founder, Unlisted Collection
Lik Peng is the founding director of the Unlisted Collection; which boasts a stable of F&B and hospitality establishments, including new restaurants Nouri (in Singapore), Londrino (in London), Oxalis (in Shanghai) and A1 (in Sydney). He is a member of the Singapore Tourism Board’s Tourism Consultative Council and was recently awarded the World Gourmet Summit’s “Lifetime Achievement Award”, recognising his contributions to the F&B industry.
Chef Edmund Toh
President, Disciples Escoffier International – Singapore Delegation
Vice President, Culinary, Iron Chef F&B Pte Ltd (a subsidiary of SF Group Limited)
A familiar face within Asia’s F&B industry, Chef Edmund has had an illustrious career spanning over 30 years. Prior to his current position, Chef Edmund was the Assistant Vice President of Food & Beverage Culinary at Resorts World Sentosa for five years where he was responsible for more than 30 kitchens in Singapore’s first integrated resort, before moving onto Rasel Catering Singapore and Purple Sage Group as the Director of Culinary.
Chef Edmund is an Advisory Chef for SHATEC Singapore, an Honorary President of Singapore Chefs’ Association and a Mentor Chef for Singapore’s award-winning National Culinary Team since 2014.
Owner, Preparazzi and Batu Lesung
Culinary artist and food innovator, Jeremy is one of Singapore’s rising culinary stars and an evangelist of modern Singaporean cuisine. As an industry practitioner, his inventive approach to Asian cuisine has taken him globally from St. Petersburg, Russia to Jakarta, Indonesia. He is the chef-owner of award-winning gourmet caterer Preparazzi and the creator of Batu Lesung Spice Company.
Founder, The Bar Awards
Tron established the Singapore Bar Industry Accord (SBIA) in 2014 – to highlight professionals, their skills, passion and dedication to their craft, bringing recognition to the men and women of the bar community. The Bar Awards happens across Bangkok, Singapore, Hong Kong and Kuala Lumpur.
Restaurateur, Bar Cicheti & Fynn’s
Liling Ong is the owner of three restaurant ventures in Singapore, each showcasing her passion for creating extraordinary experiences. Cicheti and Bar Cicheti combine her love for rich, regional Italian cuisine and boutique wines, while Fynn’s brings together global flavours with classic Australian favourites. Only 32 years of age, this young businesswoman isn’t stopping just yet, and plans to add to her restaurant portfolio other distinctive, upmarket F+B experiences in Singapore and abroad
Cheong Hai Poh
President, International Food and Beverage Association and GM, Grand Copthorne Waterfront
Hai Poh brings a wealth of international hospitality experience spanning more than 28 years in 10 cities. With a proven track record of business, operational and reputational risk management expertise, he provides leadership and strategic planning to all departments in the Grand Copthorne Waterfront Hotel, in support of the Millennium Hotels and Resorts Group.
President, Hospitality Purchasing Association and Director of Purchasing, The Westin Singapore
Alex’s experience spans over 10 years in the industry, carrying notable roles at St James Power Station, the St Regis Hotel and Capella Hotel Group. Currently, he leads the Purchasing team at The Westin Singapore, where he also led the pre-opening team in setting up the new Westin Singapore in 2013.
General Manager, Food & Beverage, Fairmont Singapore & Swissôtel The Stamford
With over 23 years of experience, seasoned hospitality professional Emmanuel Benardos has extensive experience in the management of all aspects of the industry from food and beverage to hotel, leisure and entertainment. In his current role as General Manager, Food & Beverage, Emmanuel is responsible for the strategic direction and operations of over 15 distinctive restaurants and bars within Fairmont Singapore & Swissôtel The Stamford.
Director, Digital Finance, KPMG
Michael leads the consumer sector for KPMG Consulting in Singapore and supports his clients across the region in their digital finance transformation and growth ambitions. He has a history of delivering cross-country engagements for tier 1 FMCG and retail organisations as well as enabling investments in and growth of specialty producers.