Adam Handling MBE is one of the foremost British chefs of his generation. He is a Michelin-starred chef and owner of the Adam Handling Restaurant Group. Passionate about the best quality British ingredients and sustainability, Adam's beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to bring their true flavour to life. The multi-award-winning Adam Handling Restaurant Group includes his Michelin-starred flagship restaurant Frog by Adam Handling in London, alongside Ugly Butterfly in Cornwall, his pub, restaurant and rooms The Loch & the Tyne in Old Windsor and Eve Bar in London. As well as taking a leading role in the culinary arts, his dedication to sustainability, industry education, staff welfare, pioneering charitable collaborations and promoting British food, producers and ingredients on a global platform has led to an ambassadorship for GREAT Britain and Northern Ireland campaign and he was made a Member of the Order of the British Empire for services to Hospitality and International Trade in the New Year Honours List 2024.

Al Brown is recognised as a leading New Zealand chef, restaurateur, television presenter, author and entrepreneur. He owns Depot Eatery and Federal Delicatessen in Auckland and Best Ugly Bagels with locations in Auckland and Wellington. Al has a range of condiments and other food products under his own Al Brown brand alongside Tipping Point Wines and Good Joe Coffee Co. He is a natural storyteller who thrives on the sentiment of ‘people and place’, and is known for his creativity, authenticity and generosity.

Michelin-starred Alexandros Tsiotinis is a renowned chef in the Greek culinary world, known for his innovative dishes and impressive career working in prestigious restaurants around the world. Alex compares his cooking to art and aims to create unique culinary experiences for his guests. In 2015, Alex won first place in the Mediterranean region of the S. Pellegrino Young Chef of the Year competition and now runs his own restaurants, CTC and Kafeneion Si-ti-Si, where he combines flavours to create a unique blend of tastes.

Andrea Vignali is redefining Italian cuisine in Australia. More than a chef, he’s a culinary influencer captivating audiences with his passion for modern Italian cooking. Born in Milano/Brianza, Andrea trained in Michelin-starred restaurants, mastering the balance between tradition and innovation. His expertise in handmade pasta and contemporary cuisine led to the creation of Al Dente Enoteca, now one of Melbourne’s top Italian dining destinations. Andrea’s commitment to excellence extends beyond his dishes. Every element—from ingredients to tools—reflects his dedication to Italian craftsmanship. His selective, precise approach ensures each dish embodies passion and authenticity. Beyond the kitchen, Andrea’s engaging public speaking and charismatic presence make him a sought-after personality at events. His natural confidence, humour, and Italian charm resonate both in person and online. With an extraordinary rise fuelled by word of mouth and social media, Andrea has become a leading voice in modern Italian cuisine, bridging tradition with innovation and building a passionate culinary community.

Andrew is one of Australia’s most influential chefs, and is the founder, owner, and executive chef of Trader House, a collective of award-winning hospitality ventures. This includes Gimlet at Cavendish House, Cutler & Co., Supernormal, Cumulus Inc., Marion, Builders Arms Hotel, Meatsmith, Morning Market and Handmade Parties & Events. With all-day offerings and broad diversity in cooking styles, Andrew’s food remains fiercely seasonal, and he religiously champions local producers and growers.

Athinagoras Kostakos is a celebrated Greek Chef and Culinary Director known for his deep appreciation of Greek cuisine and Mediterranean tradition. His rise to prominence began with the popular show Top Chef (Greece), which he won in 2010, leading to a decade as head chef at Bill & Coo in Mykonos. He has since shaped the culinary vision of renowned venues like Scorpios, Nōema, and Mazi in London. Kostakos is also a sought-after speaker, sharing insights on the evolution of Greek gastronomy on the global stage.

Born and raised in the farming community of Te Awamutu, (New Zealand) is where Ben Bayly fell in love with food. Ben embarked on almost a decade of culinary discovery, working at famed restaurants with world-class chefs across the globe. Ben is a popular tv personality, appearing as a co-judge on My Kitchen Rules NZ and a guest judge on MasterChef NZ.

Ben Devlin is an Australian chef and restaurateur with over 18 years' of experience in the culinary world. Throughout his career, Ben worked in award-winning kitchens as Executive Chef at Paper Daisy/Halcyon House in Cabarita Beach as well as Head Chef at Esquire in Brisbane. Despite his fine-dining credentials, Ben's restaurant Pipit located in the Northern Rivers aims to offer a refreshing step away from fine dining, focusing on fresh, seasonal produce and more traditional methods of cooking.

Bjorn Shen is chef and owner of Artichoke, a Middle Eastern inspired restaurant, and Small’s, a 4-seat chefs’ counter with an ever changing omakase theme. Starting out as a dishwasher/kitchen hand in Singapore back in 2003, Bjorn’s culinary career has taken him through work stints and events across Australia, Denmark, India, Indonesia, Turkey, Japan and the UAE.

Charlie is an entrepreneurial young chef addicted to a life filled with travel and adventure. Introduced to the culinary world by his great aunt, Charlie left school at 16 to work in the world’s best kitchens including three Michelin-starred restaurant Gordan Ramsay and Sydney's Firedoor. At 22 Charlie opened the globe-trotting concept restaurant Atlas Dining, becoming Australia's youngest chef to be awarded a Hat. In 2020 Charlie launched Australia’s finest meal kit brand, Atlas Weekly.

Chloé Skipp is an accomplished cook, recipe developer, and food stylist with a passion for creating simple, delicious, and beautiful food. With years of experience in professional kitchens and food media, her work has been featured in Australian and International renowned food publications. Chloé specialises in modern, seasonal cuisine that emphasises fresh ingredients and beautiful presentation.

Chris is a third-generation Canadian chef with a Chinese heritage. Since he was young, he has been a big fan of cooking shows such as Emeril Live, Iron Chef, and Gordon Ramsay. These shows inspired him to pursue a career in the food industry. His cooking style is playful, using Italian and French cuisines with the addition of Asian flavours. He believes that food is an art form and expresses it through creating beautiful dishes on a blank canvas of a plate.

Christine Manfield is a pioneer and icon of the Australian culinary world; a curious cook and a perfectionist inspired by the culinary melting pot of global flavours. Christine is a passionate traveller, activist, teacher and award-winning author. As Nigella Lawson describes, "Christine’s influence on the way we eat now cannot be overestimated". Over her lengthy career, she's owned and run three highly acclaimed restaurants; Sydney's Paramount, Universal, and London's East@West.

Daniel Dobra is an Australian chef who takes pride in crafting dishes that exude simplicity and elegance. Starting at his mother's catering business in Western Australia as a child, seventeen-year-old Daniel moved to Melbourne to pursue his culinary dreams and refine his skills alongside top chefs. Daniel works across social media, education and training in the Tony Kelly Restaurant Group and has developed a loyal following on social media with his how-to videos.

Chef Darren Robertson, champions real food, ethically farmed produce and fuss-free cooking. Darren trained at Michelin-starred Gravetye Manor in the UK, and showcased his skills at Sydney's renowned Tetsuya’s, reaching head chef status earning three chef hats and a 5th-best-worldwide ranking in 2007. Post Tetsuya, Darren delved into farmers' markets and pop-up events with the 'The Table Sessions' project, earning Best Event 2011 by Australian Gourmet Pages. Co-producing 'Darren Robertson’s Charcoal Kitchen' and co-hosting 'Recipe to Riches' on Channel Ten, Darren has been featured on various internationally acclaimed TV shows including Masterchef and Iron Chef USA. Darren co-owns Three Blue Ducks restaurant group and has received accolades like SMH Chefs and Gourmet Traveller Restaurant of the Year. Darren also serves as Tasting Australia co-director, Darren is an Australian Cancer Council and Oz Harvest Ambassador. When not foraging or surfing, you’ll find Darren cooking, fermenting, pickling, and testing recipes with fiancée Magdalena Roze, a meteorologist, journalist, TV presenter, and food author. Darren actively shares recipes and how-to's with his online community.

From humble beginnings cooking breakfast in a small hotel to one of South Africa’s most awarded and best-known chefs, David Higgs is known for his love of food, art, wine and a good braai. He is also one of the founding partners of 'The Marble Group' which owns Marble, Saint, Zioux and The Pantry. With an almost 30-year cooking career, David is passionate about local cooking, especially when it is on an open flame. His early inspiration came from his family’s kitchen – Sunday roasts and homemade koeksisters. Almost three decades later David has built a cooking empire, he proudly runs his cooking school ‘The Higgs School of Cooking’, as well as his catering company ‘Extreem Kwizeen’ and is the author of the cookbook Mile 8 - A Book About Cooking.

David and Stephen were travelling on opposite sides of the world when they both decided to transition to plant diets. Driven by their mission to lead healthier and more sustainable lives, the brothers embarked on a journey to prepare and educate people about the advantages of vegan cuisine. Through their thriving collection of cookbooks such as 'Happy Pear' and 'Recipes for Happiness,' the brothers have swiftly risen to household names, advocating for a kinder and more eco-conscious way of life through the joy of wholesome food and gratitude.

Einat Admony, also known as the ultimate balaboosta, (meaning "perfect housewife" in Yiddish) is the chef and owner of Balaboosta, the fine-dining Middle Eastern restaurant; Kish-Kash, New York’s first couscous bar; and founder of the beloved falafel chain, Taim. She is also the author of two cookbooks: "Balaboosta" and "Shuk".

Elijah Holland is an internationally acclaimed chef, forager, and wild food advocate, known for his innovative use of nature’s bounty in creating unique, sustainable dining experiences. Currently the Head Chef at Holmen Lofoten in Norway’s Arctic Circle, Elijah combines his passion for wild foraging and spearfishing with a commitment to sustainability. As the founder of FIREd Cookware, Elijah brings his culinary expertise to a rugged, elegant range of cookware designed for chefs and adventurers alike. With over 15 years of fine dining experience, including roles at Noma Australia, Botanik and Lûme, Elijah continues to push boundaries in the culinary world, celebrating the connection between food, nature, and people.