Global Cuisine

Tasting and sensory experiences without Borders


Kim Wejendorp


Kim Wejendorp is the Sous Chef at Amass Restaurant in Copenhagen, Denmark– the restaurant from former noma Chef de Cuisine, Matt Orlando. A native of New Zealand, Kim has travelled extensively and called several places home, honing his cooking skills around the world before bringing his knowledge to the Amass team in 2013. At Amass, Kim has combined these skills with the power of science and a healthy dose of curiosity, to create a set of “new culinary building blocks” from what most people consider as rubbish. Be it coffee grounds, used lemon peels, herb stems or other so-called kitchen scraps, Kim will find a way of turning it into something delicious. With this mindset Kim will be heading the new Amass Research Kitchen, slated to open at the end of 2018, with the purpose of fighting against food waste.



Brandon Jew

head chef and owner of Mister Jiu's

Brandon Jew is the executive chef and owner of Mister Jiu’s, a contemporary Chinese American restaurant in the heart of San Francisco Chinatown. At Mister Jiu’s, the ethos of the restaurant is to use local, seasonal and organic bounty of the Bay Area woven into classic Chinese techniques. Brandon’s training spans from Bologna, Italy to Shanghai, China but considers Judy Rodgers (Zuni Café), Michael Tusk (Quince) and his grandma, Ying Ying, to be his most influential mentors in his native San Francisco. Brandon has appeared in the New York Times, Wall Street Journal, Mind of a Chef, Ugly Delicious, and Vice Munchies. His honors at Mister Jiu’s include one Michelin star, Bon Appetit #3 Restaurant on Hot 10 2017, SF Magazine Chef of the Year and James Beard nomination for Best Chef West 2018.



Nora Dunning

Chef at Drip Line Oakland