Robert Fontana
Chairman Greater China

Award winner of one start Michelin Guide, one toque in the Gault & Millau, and 15/20 in the Hubert Guide, Robert Fontana embodies fine cuisine in all, in Shanghai since 1997, Fontana has led the way for the establishment of French Fine Cuisine through his involvement in numerous high profile events and growing demand for his art. Amongst his Greater China experience, Robert counts the Fortune 500 Global Forum (1500 VIP guests for 3 days) in 1999 and numerous Consular functions namely for the French Consulate when hosting heads of states.

Emmanuel Souliere
Vice Chairman of Greater China

With an experience of 20 years in kitchen in many famous international hotel brand establishments located in different cities, like Paris, Corsica France, Singapore, Dad sea Israel, Murcia Spain and Shanghai China, Emmanuel has been prestigious in management skill and unique vision of the cuisine over the world, along with his quality focusing credo, work devotion attitude, creation passion and ambition of endless improvement to be a real head chef. Emmanuel has challenged to manage lots of huge food catering event in different situations like a catering of 32000 covers in a week in very high standard in sport site.

Franck Salati
General Secretary
Disciples d’Escoffier Greater China Delegation

Executive chef

Oyvind Naesheim
Secretary General Hong Kong Sub-Delegation

Prior to being hand-picked in 2006 by world famous chef Nobu Matsuhisa to open his Hong Kong restaurant --- the first in Asia (outside of Japan), Oyvind worked at the Michelin Starred NOBU London for three years. Native of Norway, Oyvind gained his culinary experience in some of Norway’s top restaurants before moving to France to gain knowledge of the classic French kitchen and modern gourmet French cuisine. However it was his move to London in 2003 that would change the course of his career, when he was hired to work at NOBU London.

Thierry Muller
Président des Amis d’Escoffier – Shanghai

Thanks to more than 30 years in foreign countries and travels around the world, with his home town in Lyon region, he experienced the excellence of various cuisines. Always eager to share with friends and colleagues the very cosy atmosphere associated to culinary performances of top chefs.

Jaakko Sorsa
President, Sub-delegation Hong Kong

Prior to arriving to Hong Kong 2004, in the mission to establish the first contemporary Scandinavian restaurant “FINDS” and “FINDS cafeNbar”, Jaakko has been cooking with some of the best chefs in Scandinavia, North America, Caribbean and Asia. He worked on a free-lancing basis, in the Presidential Palace of Finland for official states visits, as well as the private chef for the executive board of Nokia Corporation. Other notable experience includes working in the Relais & Chateaux ‘Vatulele’ Island Resort in Fiji-Islands. As well as in ‘Newport Room’ of Fairmont Bermuda (sous chef, classical French restaurant -the only five-diamond-award winner in the Caribbean region) and ‘Whaler Inn’ (head chef of this signature seafood restaurant of the same legendary resort). In addition Jaakko was one of the quintessential keys in building the success of currently Michelin two-starred restaurant Chez Dominique, Helsinki, Finland. Throughout these incredibly active 15 years of his career, he also managed to tour South Lebanon for a year as a peacekeeper/chef for United Nations.

Mus Anesrif
Epicurean Dinners Culinary Committee Executive Manager

Having worked across three continents in some of the most renowned establishments including Singapore’s 6-star The Fullerton Hotel and the Rosewood Al-Khozama hotel in Riyadh, Mus Anesrif never fails to find novel ways to please the most discerning taste buds, from royalty to food critics. In Shanghai since 2006, he has quickly won new fans for his humble demeanour and dedication to unsurpassed standards of haute cuisine, which have propelled him to become one of Shanghai’s top toques today.

Francois Guillocher
Restaurants and Culinary Director

Francois Guillocher worked in different places in Paris as Pullman St Jacques hotel and private cook at madam Chagal’s house before to start a new career abroad in east Europe and Asia region, many countries that enhanced his skills and blended his cooking style. After 7 years in China, he took the opportunity to progress in his career with new challenge as responsible of F&B and Kitchen.

Alan Yong
Chairman Sub-delegation Yunnan & Sichuan

Award winner of 1st, 2nd and 3rd culinary competition of Yunnan Province as a national master grade chef, and conferred the outstanding chef by the provincial tourism bureau Yunnan, who led the team to create Western and Chinese combination cuisine, and successfully completed several influential gala events such as Indian President, Prime minister Viet Nam, President Laos, Grand opening BQT China International Tourism Mart 2002 Kunming, Hennessey Global incentive journey gala dinner for two days in the marquee in 2007, and numerous of VIP events.