Cathrin O. Rabben
Jill Briggs
Jill Briggs has been assisting people to develop skills for the future through leadership and personal capacity programs for over 20 years. She is most happy when working with groups of people who wish to chart a future course. She is a high-energy, positive facilitator with experience at many levels including community, business and government.Through consultation, Jill develops a strong structure to all programs that she designs, manages and facilitates with clear outcomes and purpose generated at the commencement of all activities. Her enthusiasm for seeing people increase their personal capacity permeates all the programs she has facilitated during her highly successful career.Jill is a caring communicator and a thoughtful […]
Patrick Caleo
Patrick joined the Marine Stewardship Council (MSC) in 2008 to support the development of the program within Australia and New Zealand. He now serves as the Regional Director for the Asia Pacific. In this capacity, he is responsible for providing leadership and strategic direction for the MSC’s outreach and communications work within the region. Patrick supports the MSC offices in China, South Korea, Japan, Singapore and Australia to deliver the MSC’s vision- for the world’s oceans to be teeming with life, safeguarding seafood supplies now and for future generations. Patrick is an avid free diver and recreational fisherman. His love for the ocean inspired him to study Fisheries Science at […]
Hirofumi Imamura
With over 20 years of experience in culinary management, Chef Imamura has worked at some of the most renowned restaurants around the world, including in Macau, Las Vegas, New York and Tokyo. He earned his Michelin star during his time at the now defunct Kazuo Okada in Hong Kong. With a longstanding passion for gastronomic culture, Chef Imamura is an expert in sushi and kaiseki preparations that include the art of food and sake pairing and more.In 2017, the chef opened his first self-titled upscale Japanese restaurant, Kappou Imamura, which soon evolved into a key dining highlight among visitors to the iconic Okada Manila integrated resort.Restaurant IMAMURA is the brainchild […]
Eric Neo
Chef Eric Neo oversees the culinary operations of Capella Singapore, the 30-acre heritage property, situated in the heart of Sentosa island. Chef Eric is no stranger to the hospitality and F&B industry. He has worked across various luxury properties, including Marina Mandarin Hotel Singapore (now known as Park royal Collection Marina Bay), Crowne Plaza Changi Airport, InterContinental Singapore and most recently Capella Singapore, as their Executive Chef. Among his extensive list of awards and accolades, Chef Eric currently resides as President of Singapore Chefs’ Association and the Chairperson of the Asian Culinary Institute Panel of Chefs. The celebrated chef is also a household name in Singapore’s sizzling culinary scene. Over […]
Dr. Woro Nur Endang Sariati
Dr. Woro Nur Endang Sariati graduated from Universitas Diponegoro Semarang in Fishery Sciences and obtained Master and Doctoral Degree in Veterinary Sciences from Universitas Gadjah Mada Yogyakarta. She has been experiencing for many years as biosecurity and food safety inspectors with many tours of duty in Fish Quarantine and Inspection Agency under the Ministry of Marine Affairs and Fisheries of the Republic of Indonesia. Dr. Woro experienced as head of FQIA Regional Office in Yogyakarta, Semarang, Denpasar. She finally moved to Jakarta and assigned as Head of Standard Testing Laboratory under FQIA. Since November 2022, Dr. Woro has been assigned as the Director for System Standardization and Compliance in FQIA.
Richard Stavis
Marcelo Hidalgo
Eva Mudde
Gregory Brown
Greg Brown, Executive Director of the Global Dialogue on Seafood Traceability (GDST), is a graduate of Occidental College, Los Angeles, with over thirty years of global food industry experience. His transition from restaurant/entertainment operations into seafood occurred in while living and working in Singapore (1990-2005), where his various leadership positions culminated in over ten years of service for Darden Restaurants as Director of Seafood Procurement. Greg returned to the U.S. to become Director of Category Management, Seafood at US Foodservice (now US Foods). After four years in that role, and a some time doing his own independent seafood consultancy, he pivoted to become Vice President of Corporate Procurement for Flying […]