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 […]
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 […]
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 […]
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 […]
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 […]
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 […]