Tasting and sensory experiences without Borders
SOUS CHEF at AMASS RESTAURANT
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.
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.
Chef at Drip Line Oakland
Nora Haron is the chef at Drip Line Oakland, a café and gathering place in the heart of West Oakland. Haron’s passion for fusion cooking ignited while helping her mom prep meals in their Singapore home and tasting her way through the enticing neighborhood ristorantes of Lucca, Italy. Upon returning to California, Haron attended the San Francisco Baking Institute. Burnishing her skill set, most recently as Head Kitchen Manager and Culinary Operations Manager for Blue Bottle Coffee, and previously, Director of Food Operations for Farley’s, as well as Executive Chef at Monkey Forest Road and Crema. Advocating for super-local, sustainable, organic, and exotic ingredients, Haron is a vanguard in the kitchen and revered baker of artisanal, house-made breads and pastries.
Co-founder of Pilot R&D
Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R&D, a culinary research and development company, and Render, a new food company that collaborates with the best restaurant chefs in the country to reinvent the way food lovers eat. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including State Bird Provisions, Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. Ali has been featured on Forbes' and Zagat's 30 Under 30 lists, as a contributor to Popular Science, Eater, and WIRED, and as a guest expert on NPR, TEDx, and Iron Chef America. His book, Ingredient: Unveiling the Essential Elements of Food, won the 2017 IACP award for Best Reference Book. Ali also writes a monthly column, Housemade, for the San Francisco Chronicle, diving into the behind-the-scenes brilliance of restaurant dishes.