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上海天棚茶文化有限公司创始人—高级品茶师卢立 英女士，三岁就跟着妈妈上山采茶，七岁就学着做茶! 2001年来到上海，怀着对茶文化的至爱，世代制茶的经 验，诚信重诺的本色，开始了她艰难的打拼人生。经过二 十年的努力，现已有高山茶区白茶基地、土茶基地和龙井 43等杭州优良品种基地，占地面积达四百亩，茶叶销往全 国及世界各地，已经形成了一大批钟情的爱茶客户网络.

At the tender age of three, Hangzhou-born tea sommelier Lu Liying followed her mother to the mountains: learning how to select and discern between the different classes of tea leaves, and by age seven, how to prepare Chinese tea the right way. Wanting to impart what her mother had shared with her, she brought her love for tea culture to Shanghai in 2001, beginning her uphill journey as the founder of Shanghai Tianpeng Tea Culture Co. Ltd. After 20 years of hard work, Liying now owns a fine selection of tea bases in the high-mountain regions. She continues to uphold her promise of honouring the art and integrity of tea culture, by also making her tea selections available to everyone. 

29 MAY @ 10:30AM  
茶和人体的关系 + 如何选择自己适合的茶 
The Health Benefits of Tea 
茶介绍：文化，历史，种类等等 / 茶和人体关系/健康 / 茶叶中的营养和针对自己的体质所需来进行调理 Learn about the history, culture and types of tea in China with a local tea master. Go beyond the “tourist-ea” experience!

David Laris is a multi-disciplined business entrepreneur who currently works with Youkuai Foods, Cachet Hotels and Boutiques, and David Laris Creates. Arriving in Shanghai in 2003, he launched his namesake restaurant Laris at Three on the Bund, which quickly became a landmark in the city’s contemporary fine dining scene. He has had a rich and impactful career to date and worked in multiple cities, such as in London with Sir Terrance Conrad, in Macau with Mandarin Oriental, in Hong Kong running his own restaurant business, and in Vietnam with The Press Club. David lives by the ethos EAT. NO. EVIL and is an advocate for cruelty-free and sustainable dining. This faith also expands outside the kitchen to environment protection, charity and wellness. 

陆唯（David Laris）是一个身兼多重身份的商业企业家，目前同时就职于Youkuai Foods，Cachet Hotels and Boutiques和David Laris Creates。 他于2003年抵达上海，不久便在外滩三号开办了自己的同名餐厅Laris，餐厅很快成为上海美食界的地标。 陆唯拥有丰富而传奇的职业生涯，曾在多个城市工作过，例如伦敦的Sir Terrance Conrad，澳门的文华东方酒店，并且在香港同时经营自己的餐厅，以及在越南与The Press Club合作。陆唯一贯倡导善待环境/生物和可持续发展的就餐理念。 这种信念还扩展到了厨房之外，在保护环境、慈善和健康事业方向做出了很大贡献。 
Instagram: @davidlaris 
微博Weibo：@DavidLaris星厨陆唯 

The Future of Sustainability in F&B
This talk will discuss the role of hospitality in promoting sustainability through a plant-based lens focusing on notable restaurants such as Amber and Eleven Madison Park switching to meatless menus.  
餐饮业的可持续发展的未来 
本讲座将以Amber和Eleven Madison Park等著名餐厅推行非动物蛋白菜单为例，讨论酒店及餐饮业在逐步沿用植物基食材、促进可持续发展方面的作用。 

Julie Tu
Originally from Taipei, Taiwan, Julie Tu (also known as 奥黛丽够本) has made a career out of her passion and knowledge about the liquor and bar industry. Currently based in Shanghai, the nightlife influencer is known for her stories on the people of the city. She writes about the journey of industry insiders, from her personal encounters with bartenders, restauranters, alcohol ambassadors, to living this on-the-go lifestyle. Julie was also a judge at various alcohol events (2019 Cointreau Queen, 2020 Italian Cocktail Competition) around China. 

酒圈指标性大号，网红级酒圈KOL。 
Julie Tu(奥黛丽够本)中国台湾台北人 
关于酒精、情感和生活方式的自媒体，自建立以来立足于酒吧 
目前定居上海 
行业的独有的情感联系产出数次刷屏级的作品，获得行业内外粉丝的一致认可。我们拥有极高粘性的垂直粉丝群体，包括来自世界各地的行业内人士，以及不同职业人群的酒客。粉丝群 
2018 Monin Cup 上海赛区评委体长期与我们保持着良好的互动，自媒体的留言率和点赞率均 
2018 Cointreau Queen 君度女王深圳及成都赛区评委高于行业内同类自媒体。 
2018 Bar Fighter 中国赛区总决赛评委 
2019 Cointreau Queen 君度女王华东赛区评委我们一直倡导着爱与温存的角度看待世界，每一篇文章的选题 
2019 Lady Amarena 中国区总决赛评委都以或戏谑或煽情的形式，写出真正打动人心并引起巨大共鸣 
的作品。 
2020意大利鸡尾酒大赛总决赛评委 
人头马陈酿鸡尾酒大赛评委 
我们致力将更好的情怀，更有趣的生活，和更具吸引力的内容提供给我们的粉丝群体，通过媒体的功能促进行业发展。

Erik Liang Lu
INTERNATIONAL CERTIFIED BEER SOMMELIER  REGULAR BEER JUDGE AT MAJOR INTERNATIONAL BEER COMPETITIONS
BEER EDUCATOR, CORPORATE TRAINER, CONSULTANT
Erik Liang Lu is a beer aficionado currently based in Shanghai. Since undertaking his Beer Sommelier examination in 2015, Erik has gone on to be a beer judge in national and international competitions such as the Brussels Beer Challenge and the Dutch Beer Challenge. As founder of the Shanghai Daoli Trading Co. Ltd, Erik specialises in hosting beer tasting and food pairing events with authentic Chinese dishes, and has opened Beer Barrel, his own beer café in Shanghai. 

国际认证侍酒师  
国际各大商业啤酒赛事常驻评审 
精酿啤酒讲师啤酒类商业培训师/咨询顾问 
鲁靓是一位居住在上海的啤酒迷。 自2015年参加啤酒侍酒师考试以来，他相继在如布鲁塞尔啤酒挑战赛（Brussels Beer Challenge）和荷兰啤酒挑战赛（ Dutch Beer Challenge）等国内和国际啤酒比赛中担任评委。 目前，鲁靓不仅创建了自己的公司，专门从事啤酒品鉴和啤酒与正宗中国美食搭配品鉴的相关餐饮活动，并在上海开设了自己的啤酒馆Beer Barrel Café 。

Alexandre De Smet
Alexandre De Smet has been working at Duvel Moortgat for over six years and currently holds the title of Director of Operations. You may be familiar with some of the products Duvel Moortgat imports in China which include Vedett, Duvel and Liefmans. In January 2021, the company decided to enter the local craft beer market by opening a brewpub in Kunming called Chaba. 
Alexandre De Smet在督威摩盖特集团（Duvel Moortgat）工作了超过六年，目前担任运营总监一职。 您可能熟悉该品牌在中国市场的某些进口产品，如白熊啤酒（Vedett），督威啤酒（Duvel）和乐蔓啤酒（Liefmans）。 2021年1月，该公司决定通过在昆明开设一家名为岔巴精酿啤酒餐吧（Chaba）的酒馆来进入当地的精酿啤酒市场。 

Oreo Chen
There’s nothing better than doing what you love for work, which is exactly what Oreo Chen does best. With over 10 years of craft beer experience, Oreo is part of the talented team behind Taihu’s beers, and has successfully led the brewery’s past collaborations with key brands (such as Starbucks, 7-Eleven, Costco) as Director of Operations of Taihu Brewing China. An advocate for craft beer culture, Oreo continues to embody and share this spirit of open-mindedness with others. 

拥有10余年精酿啤酒行业从业经验，加入行业的初心是希望把自己喜欢的东西分享给更多的人。2017年任台虎精酿中国区运营总监，顺利与星巴克、7-ELEVEN、Costco等多个知名品牌达成合作，致力于把小众的的精酿啤酒推广到大众的生活之中。 

Craft Beer in China
Exploring the rise of craft beer and upcoming trends
中国精酿啤酒 
探索精酿啤酒的崛起和发展趋势 

Cristina Ng Managing Editor, Own What You Eat
Chris Zhu Head Chef, BLAZ 
Shiyin Wang Food Educator, Director of Education at Youkuai Foods
Daniel You Chef de Parie, Yu Zhi LanJonathan He Food Developer, COOOOK  

This panel will feature a group of Chinese and China-based chefs sharing their opinions and experiences in regards to using plant- based meat on their menus. 

Cristina Ng MANAGING EDITOR, OWN WHAT YOU EAT 
After a stint in Shanghai’s lifestyle media field as a food and drink editor, Cristina joined Youkuai Foods – creators of Zrou – to develop the Own What You Eat sustainability-focused lifestyle channel. The WeChat official account focuses on the complex decisions behind consumption. This means the things we eat, the clothes we wear and how we travel. We don’t present the views of perfect people. Instead, we address owning the decisions that we make. 
在结束某上海生活方式类媒体的餐饮编辑任职后，Cristina 加入了 Z-Rou 株肉的母公司—优脍国际 集团，运营“ Own What You Eat ”这个为可持续发展生活方式为主题的媒体频道。 

Chris Zhu HEAD CHEF, BLAZ 
Formerly known as Doctor Zhu, Chris left surgery and the emergency room after seven years to pursue his passion in the kitchen. He attended Cordon Bleu in Shanghai and is now head chef at BLAZ, a casual bistrot that opened in October 2020 in the backyard of 20 Donghu Road – one of the most charming villas of the city. The menu is small, focusing on French cuisine but not only. Rest assured, Chris always brings his touch and personality to each dish. 
厨师 Chris 在投身于餐饮业前，更广为人知的身份是朱医生。怀抱着对厨房的极大热情， 他选择加 入上海蓝带学院(Cordon Bleu)进修，现在的角色是 BLAZ 餐厅的主厨，BLAZ 是一家法式休闲餐 厅，坐落于东湖路 20 号后院的一幢迷人别墅中。 它的菜单短而精，主打法式菜肴，同时不失创 新。 

Shiyin Wang FOOD EDUCATOR, DIRECTOR OF EDUCATION AT YOUKUAI FOODS 
Shiyin Wang is a food educator and chef specializing in food sustainability and plant-based food. He runs the national plant-based school lunch program at Youkuai, the creators of Zrou plant- based meat. Additionally, he is one of the original menu creators of Duli, one of Shanghai’s top vegetarian restaurants. He is a native of Shanghai and a lover of Chinese food. 
汪饰因，中餐爱好者，身兼食品教育家和厨师多重身份，主要的研究方向是食品可持续性和植物基 食品。 他不仅是 Z-Rou 株肉的母公司优脍国际集团旗下“校园植物基午餐计划”的运营负责人，也曾 为上海最顶级的素食餐厅之一 Duli 创建原始菜单。 

Daniel You CHEF DE PARIE, YU ZHI LAN 
Chongqing-born chef Daniel You studied Sichuan cuisine in Chengdu. He has been cooking for six years, with an emphasis on Sichuan food, and used to run a cooking studio that specialized in vegetarian Sichuan menus. In addition to doing pop-up chef collaboration events, Daniel is currently Chef de Partie at Yu Zhi Lan – a one Michelin star fine dining Sichuan restaurant. 
重庆出生的厨师 Daniel You 曾在成都从师进修了川菜菜系，目前从事烹饪已有 6 年，主要研究四川 美食，还曾经营一家专门从事素食川菜的烹饪工作室。 除了快闪式餐饮合作活动外，Daniel 目前还 就职于米其林一星川菜餐厅“玉芝兰”。 

Jonathan He FOOD DEVELOPER, COOOOK 
Jonathan He, is a food developer at COOOOK, a new brand focusing on Ready To Cook products. Previously he was a chef at HPHG, The Commune Social and Azul Tapas Lounge. With almost 10 years of experience working in the culinary field, he has discovered many different cuisines. At present, Jonathan’s focus is on combining western techniques with local and seasonal ingredients to offer people better and healthier dietary choices. He was nominated as Outstanding Chef of the Year in 2019 by Time Out Shanghai. 
Jonathan He 是 COOOOK(一家专注于即食产品)的新品牌的食品开发人员。 在此之前，他曾在 HPHG，The Commune Social 和 Azul Tapas Lounge 担任厨师。 凭借在烹饪领域近 10 年的工作经 验，他开发了许多不同的美食佳肴。 目前，Jonathan 的工作重点是将西方技术与当地时鲜食材相结合，为人们提供更好、更健康的饮食选择。 他也被 Time Out Shanghai 提名为 2019 年度杰出厨 师。

Instagram:@ownwhatyoueat 

Wang Zhiwei 志伟Zhiwei 
Fudan alumni Wang Zhiwei needs no introduction. As founder and CEO of Penguin Guide, the social media pioneer is responsible for bringing the concept of fun, food evaluation to the masses, creating an independent, ad-free, and consumer-trusted F&B guide for over 1 million people today. Zhiwei’s team also runs Penguin Marketplace, a platform that sources and operates as an exclusive representative for different snacks across the world, allowing consumers in China to easily purchase, as well as discover offerings from over 20 countries. 
企鹅吃喝指南创始人及CEO，我们为超过100万用户提供独立，无广告的原创内容，包含城市食物旅行，本地餐厅指南，便利店和电商产品推荐荐。同时，团队在运营企鹅市集食物买手店，从全世界搜罗好吃好玩的产品，提供给消费者。目前已经从超过20个国家独家代理和发现了超过100个不同的品牌的产品。

Matilda Ho
Matilda Ho is a serial entrepreneur and investor driving to create more sustainable food systems. She has founded Yimishiji, a farm-to-table grocery e-commerce platform that has engineered food education and transparency into the entire supply chain and customer experience. And she is founder and managing director of Bits x Bites, China’s pioneer food tech venture capital investing in startups tackling global food system challenges. 
可持续食物领域的连续创业者及投资人。她创立的一米市集，不仅仅是一个直接连接农场到餐桌的电商平台，还将食物教育和透明化的概念注入了整条供应链及消费者体验，颠覆性地重塑了中国消费者与食物生产者之间的关系。同时，她也是食芯资本的创始人，该企业作为中国领先的农业与食物科技风险投资机构，面向致力于改善全球食物系统的初创团队。 2017年，Matilda 入选全球TED伙伴以及美国格理集团（GLG）社会影响力伙伴，两次均为中国区唯一入选者。 
抖音号 TikTok：Matildaho  
小红书 Xiaohongshu：Matildaho

两个企业家眼中的食物未来 
跟资深餐饮人志伟和瑞怡一起预测2022年餐饮界的新趋势。 
Future of Food Through the Eyes of Two Entrepreneurs (CN)
Zhiwei and Matilda draw upon their work experiences to share their predictions on where the food industry will be in 2022.

开始于 2017 年的葡萄酒酿造项目，受到自然酒运动影响，2018 年开始转向最小化干预的酿造风格。葡萄酒可以 是富有创意、天马行空的，不存在边界，所以小圃酿造开始尝试橘酒、Pét-Nat、红白混酿，还有香格里拉地区的 葡萄酒。 Ian 是小圃酿造的创始人、酿酒师。还是播客杯弓舌瘾的主播。  

Inspired by the minimalist ethos of natural winemaking practices, Ian Dai (founder of Xiao Pu Winery) began his own wine project in 2017, moving his company ever-so-slightly into the forefront of low intervention wines. As a wine judge, wine journalist and educator, Ian’s approach to winemaking is creative yet deeply informed, uninhibited by the constraints of traditional theory. Today, Xiao Pu Winery is best known for its orange wines, pét-nats, red and white blends, and wines from the Shangri-La region. Ian remains active in the wine industry as a regular host on wine podcasts (Tipsy Proof). 

酿造自然风格的葡萄酒 
Natural Winemaking in China 
什么是自然酒？自然酒有什么问题？自然风格是什么风格 Join Ian Dai (from Xiaopu Wines) as he explains all about natural wines, and the common challenges faced in natural winemaking.

作为Healer Bar的主理人，Phoebe一直在打破重塑当下酒吧和社会鸡尾酒文化规则。凭借长达13年的调酒经验和对中国文化的深度了解， Phoebe以其专属的中式特色鸡尾酒而闻名业界，在她的作品中您时常能发现白酒和各种米酒的身影。 Phoebe也热衷于举办各类工坊，在这些带有教育性的工坊中她经常讨论如何在保留中国烈酒的独特风格的基础上，将其更好地融入鸡尾酒调配，发展出独一无二的风味。 
As proprietor of Healer Bar, Phoebe is about all reinventing the rules for what a bar, or 21st-century cocktail, can be. Drawing upon her 13-year mixology experience and knowledge of Chinese culture, Phoebe is famous for her locally inspired cocktails, featuring Baijiu and various rice wines. Phoebe often hosts educational workshops in Shanghai on how to blend Chinese ingredients smoothly into personalised cocktail recipes and continues to remain a strong advocate for Chinese spirits. 

29 MAY @ 5:00PM
中国酒文化 
什么是典型的中国烈酒？它们是如何衍生的？ Phoebe将向我们介绍白酒的历史背景和发展历程，白酒的酿造过程，以及它们如何演变成当下中国城市顶级酒吧和餐馆中备受欢迎的产品。 
Chinese Drink Culture (CN)
What are the quintessential Chinese spirits and how exactly did they come about? Phoebe brings us through the history and timeline of Baijiu, the process by which these liquors are made, and how they’ve evolved to become so popular in the top bars and restaurants of Chinese cities today.

Elaine covers branding, marketing, communications and partnerships for RADII. She previously worked for digital advertising group Publicis Sapient, and in editorial positions at Shanghaiist and Gizmodo. Interests include collecting memes, local eating globally, and lecturing while drunk.

30 MAY  – 5PM | FEASTCON STAGE  
What’s on Young China’s Plate? (EN)
How the food trends of China’s GenZ & Millennials reflect their anxieties and hopes for the future. 
中国的网络世代和千禧一代的饮食趋势如何反映了他们对未来的焦虑和希望 

Michael Zee
Michael is the creator of Instagram account @symmetrybreakfast, a bestselling cookbook author, tea connoisseur and a little bit Chinese (his grandfather is a native Shanghai ren 上海人). When he is not making breakfast, Michael writes about food as a regular contributor to the Guardian. His first book “Cook Love Share” was published in 2016 in five editions. He was the lead editor on Eat Like A Local: Shanghai (Bloomsbury Press 2019) and contributing editor on A Book of Modern Muses (Conde Nast 2019). He has lived in Shanghai since 2017 with his husband Mark and Kebab the cat. 
Michael是Instagram帐户@symmetrybreakfast的创建者，带有1/4的中华血统（祖父是上海人）。他既是一位畅销书作家，也是茶鉴赏家。 当他不做早餐时，Michael经常撰稿发表在《卫报》。 他的第一本书《 Cook Love Share》于2016年出版了五版。 他是《 Eat Like A Local：Shanghai》（Bloomsbury Press 2019年）的主编，还是《 Modern Muses》（Conde Nast 2019年）的特约编辑。 自2017年以来，他与丈夫 Mark以及猫咪Kebab一起住在上海。 
Instagram: @SYMMETRYBREAKFAST

Jamie Pea
Jamie is a mixed-Chinese chef and food writer based in Beijing and Shanghai since 2013. Her backgrounds in food and writing stem from early culinary training in Hong Kong and in the U.K., and a university degree in English Literature. Having helmed the kitchen of Egg in Shanghai, written for the Sichuan Tourism Board and explored her inherited ancestries from Henan, Fujian, Sichuan and Taiwan, as well as the Philippines’ Chinese diaspora, she aims to catalogue the bounty of China’s cuisine and culture.  

Jamie自2013年以来一直往返于北京和上海两地，身兼厨师和美食作家双职。她在美食和写作方面的背景源于早年在香港和英国的烹饪培训，以及曾在大学进修英国文学专业的教育背景。她是上海Egg餐厅的主厨，也曾为四川省旅游局撰稿，在文中探索分享了她继承的河南、福建、四川、台湾和菲律宾华侨的血统，在探索中重新发现中国的美食和文化。  
Instagram: @JAMIEPEA_SHANGHAI

Old Ducks and Fresh Blood: Identity & Diaspora in Chinese Cooking (EN)
What and who define what ‘Chinese Food’ is? Is it, or should it be, a canon of authenticity, or a vehicle for innovation and improvisation? The panelists will explore the topic as descendants of Chinese heritage, from insider and outsider lenses, and open a dialogue encompassing history, culture, tradition and creativity. 
老鸭与鲜血：中国饮食的一致性和分散性 
谁来定义“中国菜”是什么？ 它应该是原汁原味的传统，还是结合创新和即兴的表述？本场圆桌会谈，成员将从行业内外的多重角度来探讨如何更好的继承中国的传统饮食文化，展开一场涵盖历史、人文、传统和创新的对话。

Yao Lu lived in Shanghai for 3 years during his pre-college days. Graduating from University of Houston, one of the top hospitality management programs in the US, A former underling of Bobby Heugel (at Anvil Bar & Refuge, Houston), no other barkeep in China combines craft and charisma so convincingly as this pedigreed bar-trade polymath – mentor, writer, consultant, owner-operator and truly gifted drinksmith. His influence here has been huge. Mr. Lu has been in Shanghai for the past 10 years and is currently the co-owner/bartender of the Union Trading Company.
Instagram: Yaozzer 
公众号 WeChat public account：Union Trading Co 
哔哩哔哩频道 bilibili：陆遥说酒 

How to Elevate Your Service Team in China (EN)
In cities that move and breathe at breakneck speed, what does it take to keep you and your crew performing at their best? Yao shares his industry knowledge and team’s secrets to staying sane and sharp, especially during COVID times. Join us for this talk as the Union Trading Company co-owner reveals some invaluable tips from his past decade of living in Shanghai. 

Carol Xie
Human Resources and Learning & Development Manager, Inspire Hospitality  

Carol is a graduate of Tianjin University of Commerce-Florida International University. She began her hospitality career in 2008 as a Management Trainee with Mandarin Oriental in Miami, Florida and in 2012 she was a Rooms Management Trainee at the Hyatt Regency in Hong Kong. In 2013, she moved to Shanghai as a Duty Manager with the Grand Hyatt and then as Club Lounge Manager for Mandarin Oriental Pudong. In 2015, she joined Alliance Hospitality overseeing Human Resources, government relations and feasibility projects. In her current role, Carol creates a team culture of learning and supporting clients with elevating their service through training.  

人力资源和培训发展经理，Inspire Hospitality  
谢女士毕业于天津商业大学与美国佛罗里达国际大学合作项目，她的酒店生涯结缘于2008年迈阿密文华东方酒店的管理培训生，之后先后就职于上海金茂君悦大酒店、香港沙田凯悦酒店以及上海文华东方酒店。2015年她加入了盛联国际咨询公司，负责人力资源、政府企业事务和项目可研支持。谢女士现在Inspire Hospitality建立了“学无止境”的企业文化，并通过培训和创造性的互动体验来帮助客户提升其品牌形象和影响力。 

尤金 Evgeny Panchenko
Hospitality and tourism professional, university lecturer with more than 10 years’ experience in China working in the travel industry and education. Evgeny worked in different positions in hotels, tourism companies, and government representation organizations in China. Now teaching Hospitality Course for Melbourne Polytechnic program in Minjiang University. 
作为行业专家，尤金在中国从事旅游业和教育工作10年以上。他在中国的酒店、旅游公司和政府代表机构担任过不同的职位。现为闽江大学墨尔本理工学院酒店课程教学 

张岳天 Michael Zhang
Michael is from Jinan, Shandong, he studied abroad in Singapore since 13 years old. Bachelor of Science in international tourism and hotel management, Lausanne School of hotel management, Switzerland; Honorary master of Science in international tourism and hotel management, Hong Kong Polytechnic University; associate doctor of international tourism and hotel management, Macao University of science and technology. As a student, he served as the president of the student union of the Lausanne School of hotel management, organized many large-scale community activities, and was invited to participate in many activities organized by the Chinese Embassy in Switzerland, such as the dinner to celebrate the 70th anniversary of the people’s Republic of China. At the same time, he was invited to participate in a number of domestic youth activities, such as the activity of “students at home and abroad are eager for the motherland” jointly organized by Tsinghua University and the Central Youth League school. During my stay in the Hong Kong Polytechnic University, I served as the student representative and research assistant of master’s degree. During this period, he founded YEAH (Young Elite Alliances in Hospitality) and served as the founder and chairman. At present, two papers have been submitted to international journals for publication. In 2020 and 2021, we established Shenzhen qingban Education Technology Co., Ltd. and Suzhou tairio catering Co., Ltd. with our partners. 
山东济南人，十三岁出国留学新加坡至今。瑞士洛桑酒店管理学院国际旅游及酒店管理理学学士，香港理工大学国际旅游及酒店管理专业理学荣誉硕士，澳门科技大学国际旅游及酒店管理专业准博士。学生期间，担任洛桑酒店管理学院学联主席一职，组织举办多次大型社团活动，并受邀参与中国驻瑞士大使馆举办的多项活动，如庆祝中华人民共和国七十周年晚宴等。同时受邀参加多项国内青年活动，如清华大学及中央团校联合举办的“海内外学子心向祖国”活动。在香港理工大学期间，担任硕士研究生学生代表，硕士研究助理。在此期间，创办了YEAH （泛酒店业青年联盟）并担任创始人及主席一职。目前，两篇论文投稿国际期刊等待发表。并于2020年及2021年分别创立深圳青伴教育科技公司及与合作伙伴共同创立了苏州太里奥餐饮有限公司。  

宋雷 Lei Song
I mainly study and teach courses such as tourism economy, hotel brand and operation management, hotel revenue management, take charge of social service and cooperation of the college, and carry out talent training programs for innovative industries between schools and enterprises, and explore new model of collaboration of industry and university.  
扬州大学旅游烹饪学院 社会合作与服务办公室 主任  
宋老师主要研究与教授旅游经济、酒店品牌及运营管理、酒店收益管理等课程，负责学院社会服务与合作工作，对接校企之间开展创新行业人才培养方案，探讨共建产业学院新模式。

钱晶 Abel Qian
Abel Qian, a dedicate HR professional equipped with near 20 years of progressive experience in Hospitality and Tourism Industry. He used to be the Head of HR, China of Norwegian Cruise Line and held various HR/Training management position with Four Seasons, Fairmont Hotel, Swissotel, Melco Resort and Senior Care Service Provider. He is from Shanghai and used to work in Macao, Hangzhou, Suzhou and other places in China and Asia. Mr. Qian is now an independent HR solution Consultant. His client includes High-end furniture retailer, Top luxury brand and Medical Device company. He also worked with many school for talent cultivation and internship program. He is committed to providing professional training and guidance of Career Development and Planing for young talent. Abel held a Master degree in Business Administration of Carlton University and postgraduate diploma in HR of  The University of Hong Kong. He is the Certified Hospitality Educator by by the American Hotel & Lodging Association, Professional Coach and Career Coach certified by International Coach Federation. 
钱晶， 拥有近20年酒旅行业的人力资源管理经验。历任诺唯真游轮中国区人力资源负责人，以及在费尔蒙酒店，瑞士酒店，澳门新濠博亚集团，美资高端养老服务机构和多家四季酒店担任人力资源或培训发展管理职位。 工作足迹包括上海、杭州、苏州、澳门及东南亚等地。钱先生现为独立人力资源培训和咨询顾问，曾为高端家具企业，顶级奢侈品牌及医疗公司提供人才发展服务。他在工作中同多所院进行人才培养及实习生项目，致力为年轻人提供职业发展和职涯规划的指导和训练。    钱晶毕业于加拿大卡尔顿大学Sprott商学院并获得工商管理硕士学位，并为现任Sprott商学院中国校友会主席，他还拥有香港大学组织与人力资源管理研究生文凭。此外，他还是是美国饭店协会认证的高级教育导师，及国际教练联盟认证的专业教练和职涯教练。

Attracting top talent to hospitality – challenges and guidance (CN)
Have you wondered why it is so hard to find “good” staff for your hospitality operation? What’s causing this challenge in our industry and what can be done to solve it? Meet the educators who have first-hand understanding of the challenges that students face both in the classroom and when they enter the industry. Learn what they believe is needed to make a career in the hospitality industry an attractive and rewarding decision for today’s top talent.
泛酒店服务业如何吸引优秀人才？ 
为什么现在的泛酒店服务业很难找到“优秀的”员工?造成此现象的原因、以及有哪些措施可以解决它? 今天我们和一线的教育工作者共同探讨一下：如何将课堂所学内容与实习体验更好地结合？他们的分享希望给大家带来一些启发，让我们共同将行业变得更具吸引力。

Moved to Shanghai, China just over a year ago, Mark Lloyd, a 36-year-old Scotsman has fully merged himself into the country with his unique craftsmanship, serving under J.Boroski, on his 7th year. An established chemist, founding multi bar concepts across five continents, Mark has been sharing his particular skills and cocktail tastes through guest shifting south to north of China, and collaborating with local talents and fellow like minds on originated ideas. He thrives to pursue being the spearhead of the bar trend and restlessly developing new ideas.

一年多以前，现年36岁的苏格兰籍调酒师Mark Lloyd刚刚搬至上海，在此之前，Mark已在J.Boroski就职7年了。凭借着独特高明的调酒技艺，他很快便完全融入了中国市场，获得了如潮好评。 Mark也是一位经验丰富的“化学家”，在世界各地开创了多种酒吧新概念，而在中国，他也一直在南北地区游走，分享自己的一系列创新鸡尾酒，并热衷于与不同地区的明星调酒师或志同道合的伙伴进行合作。源源不断的好点子，让Mark在创新先锋调酒师业界独树一格。 

30 MAY  – 12PM | FEAST CON STAGE  What, How and Why (EN)
A closer look at regional ingredients from China, and how and why we use these in our bar program at J Boroski 
什么、怎么和为什么  
带大家领略中国不同地区的原材料，以及它们在J.Boroski酒吧的演绎 

One of the China’s top ten sommeliers (2014-16), Yonex Zhang is a rising, award-winning star in the Chinese Sommelier scene. A partner of Baiwangshi Wine Platform and the founder of Shaoxing Handmade Huangjiu, Yonex has also worked in the some of the most lauded restaurants in Shanghai like Mercato by Jean Georges at Three on the Bund, Bella Ciao & Bianchi at Tianzifang, and Bianchi at Kerry City Pudong. 

张昕阳 Yonex Zhang，青年调酒师，身兼“佰万石酒类平台”合伙人和“良宵绍兴手工黄酒”创始人等多重身份。曾任职于多家沪上知名餐厅，如外滩三号Mercato by Jean Georges，Bella Ciao＆Bianchi田子坊店以及Bianchi浦东嘉里城店餐厅。在葡萄酒、清酒等领域荣获诸多奖项，分别在2014／15／16年连续三年进入中国侍酒师大赛全国十强。是中国侍酒师行业的冉冉新星。 

30 MAY  – 1PM | FEAST CON STAGE  
小酒馆和新的清酒风格搭不搭 
The New Sake Style: Relevance to Contemporary Wine Bistros (CN)

Julie Tu
Originally from Taipei, Taiwan, Julie Tu (also known as 奥黛丽够本) has made a career out of her passion and knowledge about the liquor and bar industry. Currently based in Shanghai, the nightlife influencer is known for her stories on the people of the city. She writes about the journey of industry insiders, from her personal encounters with bartenders, restauranters, alcohol ambassadors, to living this on-the-go lifestyle. Julie was also a judge at various alcohol events (2019 Cointreau Queen, 2020 Italian Cocktail Competition) around China.

Six Liu (刘明)
It takes a skilled person to run with the Epic crew for six years, and Six Liu, current bar manager of Epic, does not disappoint. As the 2019 China champion of Dewar’s Double is Better, and the 2017 global runner-up of the prestigious Absolut Invite, the Hunan-native is not only known for his growing list of accolades, but an ambition and drive to keep taking things to the next level. Six is also a regular guest bartender throughout China’s key cities, with eight years of industry experience and counting. 

Lio Yao (姚勇)
Most people simply know Lio Yang from Union Trading Company. Others know of his drinks, and then some. Unafraid to put a twist on traditional cocktails, many regulars recognise Lio’s handiwork from his talent to blend flavours, sometimes spices, and Chinese elements together. Apart from his unconstrained bartending style, one of Lio’s distinct traits is his ability to provide guests with a sense of belonging. 
Lio Yao,调酒师，居住上海。来自Aisa Top 50酒吧 The Union Trading CO. 从事调酒行业多年的同时一直坚持践行自身的调酒文化，Lio总是大胆地将中国本 土特色甚至是传统文化与鸡尾酒进行二次创意融合，创造出了多款令客人从视觉到 味觉都感到惊喜的鸡尾酒作品。「神秘的东方香料师」这是许多客人对Lio的印象 ，在其鸡尾酒作品中，常能尝到东方香料的神秘气息。熟练地运用这些材料，带给 他人丰富的感官，这是令Lio引以为豪的一件事情。Lio Yao希望用独特的鸡尾酒作品和热情快乐的服务传达给客人亲切的、熟悉的归 家感，这也是其从事行业多年来的使命之一。

Kris Du (杜恆宙)
At eighteen, Kris Du began his foray into bartending. After cutting his teeth for four years in Shenzhen, he moved to Shanghai in 2015 to join the Speak Low team, sharpening his skills under the leadership of Shingo Gokan and Atsushi Suzuki. Slowly but surely, Kris rose through the ranks, proving his mettle as one of the few senior mixologists despite his youthful age. As Speak Low’s current bar manager, Kris is a person who epitomises hospitality behind the bar, and one of the reasons the speak-easy has kept its place in Asia’s 50 Best Bars (2nd in 2016-2017). 

了不起的90后调酒师，亚洲50强酒吧幕后推手 
新一代调酒师的竞争力与展望 
Post-90s Bartenders from Asia’s Top 50 Bars Discuss the Future of Bartending (CN) 
The new generation of bartenders discuss what it’s really like being a bartender today, and their outlook on the future. 

Born in Chongqing, Jimmy has been working in bar industry for over 15 years. He has devoted all the passion and efforts to the bartending career, whilst built a relatively high reputation in the fields of ‘cocktail history’, ‘modern bartending and techniques’ and ‘liquor education and training’. Flavor group was founded in 2013, as the first whisky cocktail lounge bar in Chongqing, it led a new trend in local market and become the most popular bar since then. With his creative products and dedicated attitude, he is recognized as the ‘Godfather of Cocktail in Chongqing’. Besides all the awards he won during the past few years, he also focuses on the product development, educational programme. He believes in the ‘Art of Liquid’ and will continuously spread his love towards spirits and cocktail via guest shifts, sharing sessions and training. 

作为土生土⻓的重庆人，Jimmy从事酒吧服务行业已有15年之久。他是一位将热情和努力极致地奉献到酒吧行业的调酒师，并且在“鸡尾酒历史”、“现代调酒与技巧”和“烈酒教育培训”方面颇有研究。Flavor品牌成立于2013年，自FlavorLounge得意世界店开业，便成为了重庆鸡尾酒潮流的⻛向标，因此他被人熟知为“重庆鸡尾酒教父”。除多年来所获得的各类奖项外，Jimmy一直身居酒吧行业的一线，指导过数家酒吧的开业，致力于产品研发和创新及烈酒教育培训的工作，积累了极其丰富的经验。近年来，出于对“液体艺术”的信念和坚持，Jimmy把更多的精力投入到传递烈酒知识当中，把自己对烈酒和鸡尾酒的热爱通过客座，讲座和培训分享给了全国的调酒师们。
WeChat: flavorlounge 
Weibo: 液宴 
Instagram: flavorgroup

Irven
Born in Yunnan, Irven is no stranger to the diversity of flavours that a simple dish has to offer. It was a kaiseki experience in Kyoto that reignited his love for food, prompting the former actuary to begin his formal journey at culinary school. After completing his training in Paris and Tokyo, Irven worked in restaurants across London, Japan, Hong Kong and Scandinavia, landing eventually on a pivotal role under the tutelage of chef Murata Yoshihiro at a three-star Michelin restaurant in Kyoto. In 2015, inspired and guided by chef Yannick Alléno’s (Le Meurice) stance towards sustainability, Irven’s piece (“Seaweed”) won the top prize for photography, on the theme of ingredients, at the Universal Exposition in Milan. Irven is currently rediscovering the memories and flavours of his hometown in Yunnan. 
Irven出生于食材富饶的秘境之地云南，曾经作为精算师就职于国际财务咨询公司。但是自幼对食物的热爱在京都旅行时的一顿怀石料理彻底放大，食物传达出来的人文和味道让Irven决定走进热气腾腾的厨房。 
Irven先后奔赴法国巴黎和日本东京完成了体系的餐饮培训，培训结束后陆续在伦敦、日本、香港以及北欧的多加米其林餐厅以及世界50佳餐厅实习和任职，之后被日本政府选为首批和食文化普及人材成员，回到曾经改变他职业境遇的京都米其林三星名店工作，师从传奇厨师村田吉弘。 
Irven对食材可持续问题非常关注，2015年在法国米其林三星餐厅Le Meurice的主厨Yannick Alléno 的指导下，完成对全球食材探索的摄影作品“海藻”，获得2015年米兰国际万国奖食材主题探索的摄影最高奖项。 
Irven目前回到自己幼时的家乡，追寻记忆的印记展开他的寻味之旅。 

Li Gang
Meet Li Gang, founder of In and Out – Sanlitun’s most outstanding Yunnan-specialty restaurant. An artist at heart, his vast knowledge of Yunnan cuisine, and deep appreciation for their authentic way of being, permeates all aspects of the restaurant – from its seasonal dishes and menu, to its ambience and staff culture. Having a keen interest in social welfare, Li Gang has worked with organisations on projects aiding women and children to help with the preservation of Yunnan’s landscape and their multi-ethnic culture. With In and Out now spanning across multiple cities (Shanghai, Tianjin, Hangzhou, Xi’an, Xiamen), Li Gang continues to expand on his Yunnan journey, with his latest restaurant venture, Shadow of The Cloud Bistro. 
一坐一忘创始人，画家李刚，横跨万水千山，做点与云南有关的事儿。2006年在北京三里屯创立了第一家一坐一忘云南菜，15年来持续深挖好吃健康的云南菜，把对艺术的感悟，对云南热土的挚爱，深深融入了餐厅的环境设计、菜品出品和员工培养。 
在表达云南的多民族文化，“一坐一忘”慢生活的理念上一直努力，传递着云南山水和云南人的真诚与美好。同时，也在专注公益，曾与榕树根、金羽翼、嫣然基金会、宋庆龄基金会等组织一起关注女性和儿童的公益项目。 
在北京、上海、天津、杭州、西安、厦门开设八家店，同时也诞生了子品牌云下。从首都北京到魔都上海，从古城西安到西子湖畔，去最美的城市开最美的云南菜吧！他用情至深，为一坐一忘在一座座最美的城“安家”，每家门店都有自己的个性，浪漫户外空间，整体融合了浓郁云南味及时尚现代设计理念。而李刚，则保持着艺术家情怀，从一城一池开始，继续创造他的云南味理想国。 

Exploring The Taste of Yunnan 
Join Irven (partner chef of Shadow of The Cloud Bistro) and Li Gang (owner of Shadow of The Cloud Bistro, In and Out restaurant) as they talk about their favourite stories and culinary adventures of Yunnan, from visits to local markets, to impromptu dinners by lakes, fields and snowy mountains. Irven and Li Gang will also reveal their inspiration for Shadow of The Cloud Bistro, taking listeners and guests on a journey of Yunnan’s native flavours and new ingredients they discovered along the way.
云南寻味之旅 
1.  厨师Irven和一坐一忘&云下餐厅主理人李刚在云南的“寻味”之旅 
2. 分享寻味之旅中对云南食材的探索以及这些食材之后的故事、风味以及对用这些食材创作的灵感 
3. 寻味之旅中的趣事分享：包括探访当地集市以及文化传承，湖畔边、雪山下以及田野之间用寻味之旅中发现的新食材制作的即兴晚宴 

American-Chinese cuisine is often mischaracterized as singular, outdated, and inauthentic. But taking a closer look at the history and evolution of American-Chinese cooking can give us clues into how to build new American-Chinese restaurants that at once honor nostalgia and signal creativity and excitement of the future. 

Lucas Sin, Chef at junzi kitchen (www.junzi.kitchen) and Nice Day (www.eatniceday.com), opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong. Despite spending his Yale undergraduate years in the Cognitive Science and English departments, Lucas spent his weekends running restaurants out of his dorm, known as Y Pop-up. Prior to joining junzi’s founding team and opening junzi kitchen and Nice Day, Lucas cooked at Modernist Cuisine in Seattle, Kikunoi Honten in Kyoto, and Michelin-starred kitchens in Hong Kong and New York. Lucas is the winner of the Star Chef Rising Stars Innovation Award, Eat Young Guns, and Forbes 30 under 30 class of 2019.  

Beyond junzi and Nice Day’s daily menu, Lucas curates a collaborative tasting menu exploring the narrative of Chinese culinary history in relation to other cultures of the world, which became Distance Dining during the COVID-19 pandemic.  

In this video, Jenny Dorsey shares two goals with us. The first is to encourage all of us to look at how something as basic as food can influence how we perceive and respond to ourselves and others. Food fundamentally affects our relationships at an individual, community, and structural level, which is why we often hear the phrase “food is political.” The second is for us to examine what it means to have and use power. Food is a very pivotal way we can hold power in our society, so how can we also use it better understand how to redistribute power? 

Jenny is a professional chef, author and speaker specializing in interdisciplinary storytelling fusing food with social good. She leads a nonprofit community think tank named Studio ATAO and runs her own culinary consulting business. Her food and work has been featured in outlets such as Food Network, Oxygen TV, Eater, Food & Wine, Bon Appetit, among others. Her full biography, food portfolio and bylines can be found at http://jennydorsey.co 

On Food, Relationships, and Creating Change from the Ground-Up 
食物和人际关系漫谈，如何从根本创造变化？ 
Featuring Jenny Dorsey
30 May – 4:30PM / SCREENING ROOM
CN/EN  

How to share a sense of space and time across borders using flavours. 

Mark Emil Hermansen will give an introduction to Empirical and share the story of Ayuuk, a spirit made with a rare chili endemic to the mountains of Oaxaca, Mexico. This will be followed by a virtual tour of the distillery by Lars Williams (co-founder) and Rodrigo Nincao (Chief Production Officer), showcasing how we use spirits as a vehicle for flavours. 

Mark Emil Hermansen is the co-founder of Empirical, a groundbreaking flavor company based in Copenhagen, Denmark. Empirical applies scientific and culinary innovations to beverages, food products and beyond. Previously, he was Concept Manager at Noma and Head of Development at MAD, the non-profit founded by noma chef René Redzepi. He holds a degree in social anthropology from Oxford University, with a focus on the notion of terroir. 

In 2021, Mark was included in the 50 Best Restaurant’s ’50 Next’ list, a round-up of the most influential people shaping the future of gastronomy for his work with Empirical in the category “Gamechanging Producers”. 
Instagram: @markemilh @empiricalcph  
Website: empirical.co 

The Empirical Way
关于Empirical 
Featuring Mark Emil Hermansen
30 MAY – 5:30PM  / SCREENING ROOM
CN/EN 

Voted the world’s most influential wine critic in polls in the US, France and internationally in 2018, Jancis views herself as a wine writer rather than a wine critic. She writes daily for JancisRobinson.com and weekly for the Financial Times. She is founder-editor of The Oxford Companion to Wine, co-author with Hugh Johnson of  The World Atlas of Wine (4.7 million copies sold just before the 8th edition was published in October 2019) and co-author of Wine Grapes, each of these books recognised as a standard reference worldwide. The 24-Hour Wine Expert (2017) is a slim paperback guide to the practical essentials of wine.  

She travels all over the world to conduct wine events – often for the global literacy initiative Room to Read - and in 2018 launched her own hand-made, dishwasher-friendly, ideal wine glass. In 1984 she was the first person outside the wine trade to pass the rigorous Master of Wine exams and in 2003 she was awarded an OBE by Her Majesty the Queen, on whose cellar she now advises. In one week in April 2016 she was presented with France’s Officier du Mérite Agricole, the German VDP’s highest honour and, in the US, her fourth James Beard Award. She now has six, including being the only wine writer elevated the James Beard Cookbook Hall of Fame.  

She loves and lives for wine in all its glorious diversity, generally favouring balance and subtlety over sheer mass. 

世界著名酒评家，英国葡萄酒与烈酒教育基金会WSET前名誉主席，葡萄酒贸易行业外第一位“葡萄酒大师”(Master of Wine)，英国女王酒窖顾问，JancisRobinson.com的创建人和每日专栏主笔，《金融时报》（Financial Times）葡萄酒专栏作家，知味葡萄酒杂志·教育的特别顾问。她毕业于牛津大学，曾获得英国女王亲自授予的不列颠帝国勋章。她合著与编写了包括《世界葡萄酒地图》、《牛津葡萄酒百科》、介绍1368个葡萄品种的《酿酒葡萄品种》等无论深度和广度都开创历史的葡萄酒著作，被全世界葡萄酒爱好者和从业人士奉为经典。 
Website: JancisRobinson.com  
Twitter: @JancisRobinson 

May Chow is the Canadian-born, Hong Kong-based chef/owner of Little Bao and Happy Paradise. The success of both restaurants has propelled her onto the global food scene where she is widely considered one of the most dynamic and respected culinary figures.  
She was awarded Asia’s Best Female Chef in 2017 and has appeared on popular TV programmes such as Anthony Bourdain’s Parts Unknown, MasterChef Asia, MasterChef UK, and Top Chef, and was a speaker at the Melbourne Food & Wine Festival. Chow has also been featured in international media such as BBC, CNN, Vogue, Forbes, Food & Wine, The Food Network, Eater, and more.  Chow is also currently on the board of Eat Forum, Save Hong Kong F&B and is an outspoken supporter for LGBTQ rights, diversity and female empowerment. 

香港主廚周思薇(Chef May Chow)為兩間人氣餐廳Little Bao及Happy Paradise的創辦人兼主廚，加拿大出世及成長的她在接觸國際美食的同時，亦熱衷於傳承中國飲食文化， 擅長巧妙運用在地習常及傳統食材加以創造出全新風味，中西合璧的廚藝演繹得到本地人及旅客喜愛，驅使她積極貢獻於香港飲食界。 

May一直活躍於飲食界，她更被獲評為「2017年亞洲最佳女主廚」，名氣有增無減，曾擔任亞洲及英國MasterChef及美國Top Chef等知名美食節目的客席評判、於墨爾本美酒佳餚節作公開演講，甚至被精選推介於具權威性的飲食媒體Anthony Bourdain《 Parts Unknown》及常見於BBC、CNN、VOGUE、《福布斯》、Food & Wine, The Food Network, Eater 等多間國際飲食、旅遊及生活媒體的報導。 目前May兼任香港美食論壇及救救香港餐飲業聯盟成員，亦屬於在LGBTQ權益、種族多樣性及女性權益等議題上直言不諱的支持者。 

Instagram: @littlebaomay, @happyparadisehk and @littlebaohk  
Websites: 
https://www.little-bao.com/
https://www.happyparadise.hk/