OUR ADVISORY BOARD
CHEF, ARCANE & CORNERSTONE
President of Food Made Good Hong Kong. Born and bred in Perth, Shane became the very first Australian head chef to lead a restaurant to attain Michelin star status at the tender age of 29. During his tenure as head chef and joint-owner at Pied à Terre, London, Shane attained their second Michelin star in January 2003. Now based in Hong Kong, Shane enjoys Michelin status at his fine dining establishment, Arcane, and has recently opened his second restaurant, Cornerstone, which offers a quality approach to casual dining. Shane has received numerous accolades, most recently being a finalist on Netflix’s first-ever world-class cooking competition, ‘The Final Table’, in 2018.
CO-FOUNDER, COOKIE SMILES
STRATEGIC ADVISOR, FOOD MADE GOOD HK
Jo Soo-Tang is the Co-Founder of Cookie Smiles, an Advisory Board Member and Strategic Advisor of Food Made Good Hong Kong and has been involved with the Hong Kong Adventist Hospital Foundation (HKAHF) for over 35 years.
She spends most of her time at Cookie Smiles, a social enterprise under the Edible Artists Global Academy Association (EAGAA), whose purpose is to help support three chosen charities per year via fundraising, offer training opportunities for the disadvantaged and provide jobs for the physically impaired. Jo is also an active member of NGOs WWF-HK and Splash Foundation.
DIRECTOR OF CULINARY OPERATIONS AND FOOD & BEVERAGE, THE LANDMARK MANDARIN ORIENTAL, HONG KONG
Being born and raised in the south west of Holland in the seaside Fisherman’s village of Vlissingen; a village that is positioned below sea level; Richard’s understanding of the rising sea levels is ingrained in his upbringing. Listening to stories of his grandparents about the floods and extensive loss of life, the proximity to the sea gave him many other life lessons and was confronted from an early age towards the impacts of pollution and over fishing. “Over the years growing up my values towards planet protection were instilled by my hippy mum. We ate at home more vegetables and fruits than meat and fish, we segregated waste; basic principles that set the compass towards a more sustainable living and direction in my life and that of my own family. These principles are part of how I do business and my desire to pass them on to the next generation.”
EXECUTIVE CHEF, ISLAND SHANGRI-LA HOTEL
Uwe oversees daily kitchen operations of Island Shangri-La Hong Kong and spearheads the culinary direction of Restaurant Petrus, the hotel’s acclaimed contemporary French restaurant.
Uwe brings with him over 33 years of experience as a chef and in managing some of the very best kitchen brigades around the world. He is responsible for the culinary offerings and daily operations of the hotel’s eight outstanding restaurants and bar, including the Michelin-starred Summer Palace, the award-winning Lobster Bar & Grill and Nadaman, in addition to the hotel’s banquets and private events. He also plays a leading role within the culinary team at Restaurant Petrus. With a complete conviction in modernising Petrus while maintaining its heritage charm, he is also keen on using innovative techniques, exclusively sourced ingredients and seasonal organic flavours to impress his loyal patrons.
THE HONG KONG BAPTIST UNIVERSITY
Daisy Tam is an Assistant Professor at the Hong Kong Baptist University where she teaches and does research on ethical food practices and urban food systems. Her engagement with food began in London where she did her PhD in Cultural Studies at Goldsmiths. She has worked in Borough Market as part of her field research, where she learned from fellow traders about the production, distribution, consumption and disposal of food. Since returning to Hong Kong, Daisy has taken the question to the level of the city and is driven to search for a more ethical, equitable and sustainable model of food system.
As part of her latest research, she received international funding to develop Breadline – a web application that facilitates food rescue.
WWF HEAD OF OCEANS CONSERVATION
Laurence works in science-based management and conservation of marine ecosystems, especially coral reefs. He has a Ph.D. from Dalhousie University, in Canada, and more than 30 years’ experience, including on coral reefs in Australia, Indonesia and the “Coral Triangle”, the Pacific and Caribbean, as well as temperate ecosystems. He has worked with government, academic research, non-government and industry sectors, and international bodies such as the United Nations. Laurence’s work in China aims to strengthen management of coral reefs and tropical marine habitats generally. He is particularly interested in using natural capital and ecosystem service accounting to redress the mistaken perception that human development comes at the cost of nature conservation.
FOUNDER AND CEO OF GREEN MONDAY
David is the Founder & CEO of Green Monday, a multi-faceted social venture with the mission to take on the world’s most pressing crises of climate change, food insecurity and public health. With the global sustainability movement in Green Monday, the market-transforming plant-based retail, dining and distribution network in Green Common, and the revolutionary food technology innovation in Right Treat and Omnipork, Mr. Yeung has pioneered a one-of-a-kind integrated platform that engages and empowers millions of people, along with public and private sectors, towards green awareness, action and economy.
PRINCIPAL INSTRUCTOR OF INTERNATONAL CUISINE, INTERNATIONAL CULINARY INSTITUTE, VTC
Suzanne is the Principal Instructor of International Cuisine at the International Culinary Institute for the Vocational Training Council in Hong Kong.
Throughout her career, she has held multiple positions in private clubs and well-known hotels around the world, including The American Club Hong Kong, Fairmont Hotels, MGM Mirage, Le Meridien, and Jumeirah.
Suzanne has been teaching culinary arts for more than 5 years including American, European, French, Italian, Mediterranean, and Middle Eastern cuisines.
FOUNDER OF MANA!
Bobsy is the pioneer of the organic plant-based movement having launched HK’s first fully vegetarian lifestyle cafe The Bookworm Cafe back in 1997, & SoHo’s beloved Life Cafe (2004), where now common options like Quinoa, gluten-free & raw food were first introduced to the City. Currently he runs multiple restaurants & cafe’s under the MANA! (2012) umbrella, all of which uphold a Zero Food Waste & Eco-friendly philosophy, donating food scraps to be turned into compost for the organic farming community as well as operating busy fast food outlets that leave no trail of rubbish behind them via biodegradable & compostable packaging & comprehensive in-house recycling.
CHAIRMAN, HK SUSTAINABLE SEAFOOD COALITION
Ben is a Hong Kong native and a Kiwi. Both aspects of his upbringing have been instrumental in the creation of 178 Degrees, which he founded in 2015. 178 Degrees supplies fine-dining venues and more recently, established an online retail store to provide healthy and responsibly sourced foodstuffs to Hong Kong families. Sustainability is central to 178 Degrees’ ethos and is a cause that Ben advocates passionately as company founder. Outside of 178 Degrees, Ben is Chairman of the Hong Kong Sustainable Seafood Coalition, which promotes the consumption of responsibly sourced marine species.