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2017 Speakers

WSFC17 Dialogue Speaker 

To purchase Dialogue Ticket- 



Anthony Bourdian

International food & travel celebrity Anthony Bourdain will be giving updates at The WSF Dialogue on his upcoming Bourdain Market in New York. He is also keen to seek potential partners  and vendor/hawkers for the project. WSfC founder KF Seetoh has been tapped as a consultant to the Bourdain Market.


Claude Tayag 

Regarded as a maven of Philippines’ culinary scene, Claude Tayag is known to have uplifted Pampanga cuisine through his private dining restaurant, Bale Dutung. He was recently honored the People’s Choice Award at the Embassy Chef Challenge 2016. The author of the Best Philippine Culinary Travel Guide (by Gourmand World Cookbook 2007 Awards), Food Tour: A Culinary Journey, Tayag is also the first Filipino to cook for Prince Albert Rotisserie at the Intercontinental Manila. Catch him at Lifestyle Network, where he travels around the Filipino archipelago to unravel the hidden flavours of Philippines.


Greg Drescher, Vice President ? Strategic Initiatives & Industry Leadership

Greg Drescher

The vice-president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA), Greg Drescher is also the creator of the college’s influential World of Flavour International Conference & Festival as well as the annual Worlds of Healthy Flavours and Menus of Change leadership conference. Before joining the CIA in 1995, Drescher jointly spearheaded a multi-year collaboration of some of the world’s leading health experts and organisations like the Harvard School of Public Health and the World Health Organisation. He was awarded the 2006 Silver Spoon award by Food Arts magazine.


chef pic 1

Malcolm Lee

This young and confident head chef and owner of the first Michelin-starred Peranakan restaurant, Candlenut, Malcolm Lee, is also the first Singaporean recipient of the Miele Guide Scholarship.  Infusing modern techniques with traditional flavours, Lee has created several notable dishes such as the Buah Keluak Ice Cream – buah keluak nut ice cream made with 80 percent Valrhona chocolate, served on a bed of salted caramel, chocolate crumble and topped with milk chocolate espuma.


WSFC17_Speaker_Mai Pham

Mai Pham

Mai Pham is the chef-owner of Lemon Grass, one of the top restaurants in Sacramento, California. She also runs Star Ginger, operating in 19 locations across the US – at the FDA, Patent Trade Office, universities like Stanford U, Liberty, U of Mass, and Notre Dame and at hospitals and corporate headquarters like Delta Airlines. The author of several award-wining cookbooks – The Best of Vietnamese & Thai Cooking, Pleasures of the Vietnamese Table and Flavours of Asia – Pham is also a food columnist at the San Francisco Chronicle and contributed to the Los Angeles Times. Her articles and recipes have earned her a Berte Greene Award for excellence in Food Journalism.



Odilia Wineke, Food Editor

A food editor at since 2002, Odilia Wineke has been in the food industry for over 20 years. Odilia took on many roles; she was the food editor for Femina Magazine, a food stylist for various restaurants in designing their advertisements and food specialist at PT Nestle Indonesia. The author of 12 cook books, she was also the executive producer for several Indonesian cooking programs.



Peter Lloyd

The former executive chef of Michelin Star Spice Market at the W Hotel, Peter Llyod kick-started his impressive culinary as a trainee at the House of Commons and Dorchester Hotel on Park Lane. Fast forward years later, Lloyd was the head chef at RSJ Restaurant Waterloo, at a tender age of 23. From there he went on to be the head chef at BANK restaurant, City Inn Hotels, as well as television appearance on several shows like BBC Celebrity Masterchef and Saturday Kitchen. He is now the chef-owner of his first ever restaurant, Sticky Mango – a modern take on South East Asia street food.


RT Profile

Richard Tan

The former Director of the Hawker Centres Division of the National Environment Agency (NEA, which oversees operation and development of the hawker centres) in Singapore, Richard Tan was responsible for the formulation and implementation of Hawkers’ Policies and the planning and development of 10 new hawker centres. Under his watch, he managed 107 hawker centres and markets with about 15,000 stallholders. Richard has since retired from the public service in 2015, and is now presently engaged as Business Development Director by NTUC Foodfare, a social enterprise and one of the largest F&B operator in Singapore in the Food Court, Cafes, Coffeeshops and Hawker Centres space.



Sau Del Rosario 

The chef-owner of Café Fleur, the popular modern-Kapampangan café, Sau Del Rosario has been making waves with his culinary journey. He finished his degree in Hotel and Restaurant Administration from the University of the Philippines and realised his calling was to be in the kitchen – he flew to Paris and completed his stages with several restaurants.  He then went on to open M Café at the Ayala Museum in Makati and Chelsey in Serendra. He continues to create culinary magic at is Café Fleur and his newly-opened farm-to-table restaurant, 25 Seeds is the talk of the town.


WSFC17_Speaker_Shen Tan

Shen Tan 

Known as the spunky nasi lemak (coconut rice) chef, Shen Tan delights with her unique innovations like Nasi Lemak Sushi and Bak Chor Mee Pasta. The former Forbes’ events director, Tan went on to create trail blazing dishes at The Wok & Barrel, defunct Ujong at Raffles Hotel and now at Revolution Coffee serving mouth-watering creations such as Buah Keluak Pasta and Shendol Delights – creamy smooth panna cotta, drizzled with gula melaka syrup and served with red bean ice cream. She recently won top honours at the Street Food Fesstival in Palermo, Italy, dazzling them with her rendition of Nyonya Laksa.


Do check back for the full speaker list!