Is Asia's Culinary Capitol Ready for a Tsunami of Food Innovation?

With 40 million visitors each year, some of the world's biggest F&B and hospitality shows and conferences, and many of the finest restaurants in the world, there is arguably no place on earth where great food (and wine!) and the F&B industry is more valued than in our great city, Hong Kong. 

TEDxHongKongSalon first ever dedicated event on food innovation with the Food and Wine Academy will be held. We will spend a thought provoking day with leading experts, top culinary maestros, industry leaders, entrepreneurs and professionals on food production, philosophy, preparation and enabling technologies and trends. Attendees will also have an opportunity to engage and interact with our speakers in a hands on exploration of an industry and essential life cornerstone that is in the midst of reinvention. If you are a foodie, this is your must attend event!

Speakers:

Chef Richard Ekkebus, Culinary Director, The Landmark Mandarin Oriental, Hong Kong

Mr. Andy Brown, Executive Director, Kadoorie Farms

Ms. Vicky Lau, Veuve Clicquot Asia's Best Female Chef 2015, Founder & Executive Chef, Tate Dining Room

Mr. Didier Bensadoun, Global Market Specialist and President of delivery.com APAC Region

Ms. Peggy Chan, Founder & Executive Chef, Grassroots Pantry

Chef Moises Mehl, Raw Food Chef, Nood

HK$400 per person (Public);

HK$200 per person (PolyU Staff, Students, Alumni only)

Please register by sending your name and contact details to Ms. Denise Law at denise.law@polyu.edu.hk or tel: 3400 2180 for registration, followed by bank transfer payment or a cheque made payable to "The Hong Kong Polytechnic University" addressed to Ms Denise Law, School of Hotel & Tourism Management, The Hong Kong Polytechnic University, 17 Science Museum Road, Tsimshatsui East, Kowloon, Hong Kong. First-come first-served.