Patrick Hsu

As the Vice President and Executive Chef of My Humble House Taipei, Patrick Hsu is instrumental to the success of this elegant restaurant which set up is definitely far from humble. Since it opened its doors in 2000, My Humble House enjoys a distinguished patronage of prominent politicians, entrepreneurs, and celebrities. The restaurant flaunts an interior décor of modern elegance combine with classic Chinese arts pieces and luxurious private dining rooms. In addition to an unrivalled dining environment, the restaurant is also well known for its shark’s fin and abalone dishes, and Cantonese dim sum and desserts by Chef Patrick Hsu.
In his 25-year culinary career, Hsu specialises in Cantonese cuisine, and shark’s fin and abalone dishes, and has headed kitchens of fine Chinese restaurants in Taiwan and Hong Kong, including the Royal Bali Bay Club and the Emperor Shark’s Fin Restaurant in Taipei.

Patrick Martin

On the road to becoming Vice-President of the legendary culinary school – Le Cordon Bleu – Patrick Martin’s career in gastronomy is entwined with royalty and fame.

Le Cordon Bleu, “The Blue Ribbon” in English, has been a name synonymous with excellence since the 16th century. Paralleled to its excellence, Martin’s culinary fineness has gained recognition and won over the refined palates of some renowned dignitaries, such as former Prime Minister of Great Britain – Margaret Thatcher – and the King of Morocco.

With over 25 years of experience worldwide and as the distinguished international ambassador of Le Cordon Bleu, Martin travels worldwide to teach Le Cordon Bleu’s methods and ‘L’Art de Vivre’ as well as to do technical development of Le Cordon Bleu’s international schools. Martin is also a two-time recipient of the Gold Medal of the Culinary Academy of France, and a winner of the prestigious French National Trophy for Cuisine and Pastry.

Robert Blackborough

Executive Sous Chef Robert Blackborough’s passion for all things culinary has been the motivating force behind his successes, and is evident in the way he manages the kitchen, his staff and his creations.

Blackborough embarked on his culinary career, starting at Bacchus Wine Bar. It was during his five-year tenure at this fine-dining South Australian establishment at Henley Beach that Robert honed his skills – including the area of pastry - and developed his personal style. He rose through the ranks to become Head Chef and his efforts were recognised with no less than a Best Restaurant award at the American Express Awards in 1996.

He next joined the award-winning Oxford Hotel in North Adelaide as Sous Chef, where he broadened his range of styles and at the same time picked up invaluable managerial skills at this establishment which consistently wins awards.

In 2000, Blackborough joined The Lion Hotel in Adelaide, and was instrumental in raising the quality and increasing the diversity of its cuisines. Under his leadership as Executive Chef, The Lion Hotel won the South Australia Best Restaurant award by the Australian Hotels Association (AHA) in 2001 and 2002, and was named the winner of the prestigious Best Restaurant Australia award in the AHA’s National Awards for Excellence in 2002. Blackborough’s efforts fully paid off when he was honoured with a one star rating by the well-respected Australian publication Gourmet Traveller Magazine.

Roland Jöhri

Jöhri’s Talvo – set in a 17th century farmhouse – is a beautiful and traditional display of the development of Roland Jöhri’s early fascination with regional cuisine.

Born in the Grisons, Jöhri realised in the sixties during a search for original recipes of his mountainous homeland that he could refine and recreate the regional specialties with his light and fresh ingredient-based cooking to produce a delectable marriage of French cuisine and the original Grisons’ recipes. With variety in the kitchen being important to Jöhri, the discerning palate of the Talvo’s gourmand clientele is always kept enthusiastic by his creativity, hard work and a repertoire of different cooking cultures that range from French, Italian to the Far East.

Jöhri’s passion for the gastronomic arts is also reflected in his impressive collection of over 40,000 menus and 2,000 cookbooks, the oldest of which dates back to 1509. His culinary brilliance is also shared in his cookbook, Die Kochkunst Graubundens Traditionelle Rezepte – neu kreiert.

Stefania Moroni

Altro-luogo Aimo e Nadia is a project by Stefania Moroni, together with her parents, Aimo and Nadia Moroni, and artist-scientist cum musician, Paolo Ferrari. It is a restaurant where contemporary art, food, and wines are paired with perfect harmony.

“Altro-luogo” which means other place, is the second restaurant by Aimo and Nadia, owners of Il luogo de Aimo e Nadia (The Place of Aimo and Nadia), one of the most talked about restaurant in Milan opened since 1962. With unceasing hard work and true passion for cooking which reveals the genuine flavours of their homeland, their two-Michelin starred restaurant has developed a personal way of interpreting the Italian gastronomy tradition.

Stefania Moroni, the successor this iconic establishment, is also a trained dietician and olive oil taster. In the past years, she has been actively promoting her parents’ restaurant in Italy and aboard, bringing greater eminence to the cuisine developed by her parents.

Stefania Moroni and her talented team of chefs, Gianluca Fusto and Daniele Fabris, will be presenting the fine cuisine of their restaurant at Pontini for this Summit.

Zhang Jin Jie

Classical musician and artist-turned-chef, Zhang Jin Jie transforms each dish into an art piece that entices all five senses. Highly sought-after for her enthralling food presentation and signature house garnish – the green tea powder, Zhang’s artistic talents will inspire even the most discerning gourmet.

Inspired by her experiences and the beauty of nature, Zhang Jin Jie’s culinary masterpieces bear a significant inkling to China’s nature bounty and the change of seasons. Multi-talented and highly creative, Zhang’s cuisine infuses therapeutic qualities of Chinese teas, spices, edible flowers petals and leaves that are touted to be designed to ‘stir the soul’.

Zhang's talents have created the Green T. House style in Beijing that embodies nature, elegance and simplicity while combining modern with classic to form new interpretations of Chinese culture and philosophy.