6 - 9 SEP 2027 | icc Sydney
Allen Snaith brings decades of heritage breed expertise to Warialda Belted Galloway Beef. Committed to ethical, grass fed farming and whole carcass use, he champions nose to tail sustainability and produces standout Belted Galloway beef for Victorian families and farmers’ markets since 1980.
Charith Senanayake has over 20 years of experience in conservation, environmental rescue, farming, and ecosystem resilience projects across Australia, Sri Lanka, and Timor Leste. He co-founded Island Home, a VFMA-accredited zero-waste meal producer using organic, sustainable-practice farmers’ produce. Charith champions farmers who preserve and reintroduce rare or endangered foods, aiming
Somerset Heritage Produce’s Chloe Fox is a regenerative grower of heirloom veg, biodiversity plantings and climate‑smart systems. After floods, drought and bushfires, she continues to lead with resilience, community support and deep care for land and local food.
Alison Hulm, Co-Founder and Managing Director of JACK Hospitality Consulting, is a senior hospitality executive and advisor with over 30 years’ experience shaping consumer-led F&B concepts, guest experiences and commercial performance.
Matt is the 2019 Australian Barista Champion and spent years running sales at Ona Coffee, so he has probably had a coffee with more café owners than anyone in Melbourne. He has owned cafés himself and runs a barista training academy getting new people work ready, so he knows both
Italian-born chef Mirco Speri trained at the Luigi Carnacina culinary school in Verona before working in acclaimed kitchens around the world, including Michelin-starred restaurants in Cannes and London. Based in Melbourne since 2003, he brings 30 years’ experience to his dual roles as Hospitality Consultant and Sincero’s Head Chef.
Kevin started hospitality career in 2003, with more than 20 years of culinary experience. Co-founder of QT Kitchen, Kevin is recognised for contemporary Vietnamese cuisine, premium catering and memorable dining experiences, combining Vietnamese heritage, Australian produce and modern culinary craftsmanship.
Mike Patrick has spent 30 years as a chef and restaurateur, including two decades cooking over live fire. As the driving force behind Melbourne’s Fancy Hank’s, his distinctly Australian approach to barbecue celebrates quality produce, bold flavours and the honest simplicity of cooking with smoke and flame.
Bianca is the founder and CEO of Axify.AI with a passion for harnessing the power of technology, to drive growth and positive human impact. My strengths intersect data science, artificial intelligence, strategic innovation and in depth consumer psychology for value realisation.
Andy is a global leader in hospitality technology and marketing focused on growing revenue, guest frequency and transforming customer experience.
