Billy Wagner was born in 1981 in Mittweida near Karl-Marx-Stadt. He is a repeat Sommelier of the Year and the host at his eatery Nobelhart & Schmutzig in Berlin. After stops at Nuremberg’s Essigbrätlein* restaurant, Dieter Kaufmann’s Zur Traube** in Grevenbroich, Claudia Stern’s Vintage in Cologne, and the Monkey’s Plaza in Düsseldorf, he came to Berlin in 2008 to take the role of host and sommelier at Weinbar Rutz*.

He is enthusiastic about almost any high quality beverage, with the notable exception of tequila. Besides wine, he enjoys craft beers, single origin coffees and teas, as well as classic cocktails. His establishment “Nobelhart & Schmutzig” is intended to inform his guests about the wide range of products available in Berlin and its environment.

He sees it as a personal duty to spotlight producers from Berlin and its environs, thus liberating those products from their anonymity. Beyond that, Billy also speaks out on other political topics and is a co-founder of Die Gemeinschaft e.V.. In whatever he does: Billy doesn’t mince his words and works to push things forwards.

Chef Nadège Nourian is a fourth generation pastry chef and acclaimed culinary talent from France. She worked alongside Meilleur Ouvrier de France in patisseries in France and in world renowned and Michelin-starred restaurants in London before moving to Canada and opening her own store.

She launched the first NADÈGE location in 2009 on Queen West. The clean modern design of the flagship won awards and was a huge success.  She delighted Torontonians with modern dessert creations. Showered with numerous accolades from critics, the press, and the blogosphere, Nadège was clearly viewed as a game changer in Toronto’s pastry scene. She now has 4 locations: Queen, Rosedale, The Path and Yorkdale.

Nadège Patisserie has been offering sumptuous cakes, macarons, chocolates, pastries, sandwiches, biscuits and many other gourmandises. It is an independent company and a boutique bakery that wants to delight is customers with products that are made fresh daily in its Toronto kitchen using the finest ingredients.

Chef Avinash (Avi) Shashidhara has always cooked Indian food at home but it wasn’t until he’d spent close to fifteen years working in some of the best European restaurants in the UK that he decided he wanted to cook Indian food professionally.

Growing up in the southern Indian city of Bangalore in the early 1980s, Avi was surrounded by food from a very young age. Brought up as vegetarian, he was also aware of the importance of seasonality from very early on in his life and would get to see where the ingredients his family cooked with came from.

Not many chefs can say they’ve worked at one of London’s most famous restaurants for over a decade, but Avi spent almost eleven years at The River Cafe. During this time, he worked tirelessly on developing his skills and learning about the industry, which would prove important down the line when running his own kitchen for the first time.

In 2018, after ten years spent cooking in the same kitchen Avi decided it was time for a change. Having done various pop-ups across Europe as well as in Delhi, he decided to start asking his family members in India to share their recipes, which would be at the core of his own menu.

Joining forces with a friend who he worked with while doing his pop-ups, in 2020 Avi launched Pahli Hill Bandra Bhai in London’s Fitzrovia, where, as Head Chef he cooks seasonal, produce-led dishes which blend ultra-traditional family recipes with high quality British ingredients.

In Spring 2023, Avinash appeared on BBC's Great British Menu, becoming a finalist representing London and the South East and going on to win the starter course at the final banquet.

Chef Nina Curtis, a renowned figure in plant-based cuisine, stands among the 25 Top Women in Foodservice and Hospitality for 2024. Honored as America's Top Hospital Chef in 2020, her culinary journey spans over two decades, showcasing the vast potential of plant-based cuisine on a global scale. Her influence as a trendsetter and award-winning chef resonates not only in her culinary prowess but also in her leadership within the culinary world.

With a passion for crafting delectable whole plant-based cuisine, Chef Curtis has redefined the culinary landscape, earning accolades and admiration from both vegans and non-vegans alike. Her cuisine isn't just plant-based; it's an exquisite symphony of flavors, textures, and tastes that leave a lasting impression.

One of her crowning achievements was being invited as the first guest chef by First Lady Dr. Jill Biden to curate a historic plant-based menu for a White House State Dinner honoring Prime Minister Narendra Modi, a strict vegetarian. With over 400 guests in attendance, this groundbreaking event marked a turning point in culinary history, proving that plant-based cuisine could be both luxurious and satisfying.

Chef Curtis's passion for plant-based cuisine extends beyond her kitchen. She is a dedicated advocate, sharing her profound knowledge and enthusiasm through captivating dining experiences and enlightening lectures. Her expertise in whole plant cuisine has positioned her as a respected authority, inspiring culinary enthusiasts worldwide.

Her remarkable career journey has seen her in pivotal roles such as Director of Culinary and Executive Chef positions, underpinned by rigorous training from esteemed culinary and nutrition institutions. Her pursuit of excellence also led her to earn an MBA from Pepperdine University, a testament to her commitment to both her craft and business acumen.

Chef Curtis's involvement in the American Culinary Corps, a collaborative initiative of the James Beard Foundation and the State Department, underscores her dedication to culinary diplomacy and cultural exchange. She embodies the notion that food transcends boundaries and fosters cross-cultural understanding through its universal language.

In a realm where taste, innovation, and nourishment converge, Chef Nina Curtis stands as a true trailblazer. Her unparalleled culinary expertise and imaginative creations continue to captivate palates and inspire culinary enthusiasts worldwide.

Mark Brand is a trailblazing chef and entrepreneur in the fields of social impact and community development. Having created a dozen brick and mortar businesses and a multinational charity, his leadership extends across multiple domains, all focused around food security, cross sector collaboration, and poverty reduction.

Beyond his entrepreneurial endeavours, Brand's influence is felt in the realms of education and innovation. As a Stanford fellow and Professor of innovation and design thinking, he has played a pivotal role in advancing knowledge and fostering creative problem-solving in the filed of social impact.

His work has reached into partnerships globally with roles as the executive chef for the American Refugee Committee and Pope Francis's Climate Challenge, as well as his tenure as Entrepreneur in Residence for The City of Sydney Australia. These experiences underscore his belief in global solutions from grassroots experiences, further reinforced by his receipt of Canada’s Golden Jubilee Medal in recognition of his exceptional service to his country and community.

In addition to his impact organizations and partnership initiatives, Brand has recently launched “BETTER,” an iHeart Original radio show and podcast. Through this platform, he shares stories and experiences that inspire positive change, equipping individuals with the tools to lead better lives, beyond rhetoric.

Brand's diverse contributions, from culinary entrepreneurship to international advocacy, exemplify his resilience, leadership, and unwavering commitment to creating a better world through collaboration, compassion, and innovation.

At the core of his work lies a profound belief in the power of true partnership and collaboration. Brand advocates that only through genuine collaboration can the successes needed for a better world be achieved, encapsulated in his mantra that "there is no 'Us and Them, only Us."

Alexandra Gill is one of Canada's most knowledgeable and respected culinary experts. She was The Globe and Mail's Vancouver restaurant critic for 17 years, from 2005 to 2022. She is the editor of Canada's 50 Best Bars and a judge for many major competitions, including Canada's 100 Best Restaurants, Air Canada enRoute's Best New Restaurants, The Chinese Restaurant Awards and Food Network Canada's Iron Chef Canada.

As owner and creative director of Dine Like A Critic, she curates custom culinary experiences for corporate groups, event planners, charities and personal clients. She also works as a consultant for restaurants, tourism groups and destination management companies.

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