Foodex Japan 2026

Thomas Gnocchi started his assignment as Minister / Deputy Head of the EU Delegation
to Japan in September 2024. Between 2020 and August 2024, he was Ambassador /
Head of the EU Office to Hong Kong and Macao. Prior to that, he was Deputy Head of
Division for Japan, Korea, Australia, New Zealand and the Pacific and Deputy Head of
Division for Afghanistan and Pakistan at the European External Action Service in Brussels.
He served as Deputy Head of Office and Head of the Political, Economic and European
Integration Section at the EU Office in Kosovo between 2012 and 2017 and as Head of
the Political and Information Section at the Delegation of the European Union to Serbia
between 2008 and 2012. Between 2003 and 2008, he worked at the European
Commission in Brussels as desk officer for a number of Asian countries including
Cambodia, Indonesia, Thailand, Timor Leste and Vietnam. From 1994 to 1996 and from
2001 to 2003 he was posted in Beijing, P.R. China and between 1996 and 2000 he served
in the Delegation of the European Commission to Vietnam. Thomas Gnocchi was
educated at the London School of Economics (B.Sc. in Economics), Yale University (M.A.
in Economics) and Tianjin University, P.R. China (Chinese language). His native
languages are Italian and English and he also speaks French, Chinese and some Serbian.

Akiko Nakaya is a bilingual communication expert helping clients across the world with her voice. She's also a big foodie and has worked as a gourmet reporter and food tour guide.  

With a background in economics from Keio University, Akiko is skilled in delivering both dynamic and professional presentations in various industries, from sports to corporate events, medical conferences and others. 

Anthony Stettler is a French-born chef and hospitality consultant based in Tokyo, with over 20 years of experience bridging European culinary heritage and the Japanese gastronomic landscape. Trained in classical French pastry and cuisine, his professional foundations are deeply rooted in Europe, where he developed a strong respect for traditional techniques, premium ingredients, and artisanal savoir-faire.

Before settling in Japan, Anthony built his career within the framework of French and Italian culinary traditions, experiences that continue to shape his philosophy and approach. In Tokyo, he has held executive roles in renowned hotels and restaurants, consistently translating European flavors, products, and dining culture for the Japanese market while preserving their authenticity.

Today, as an independent consultant, he supports European and Western brands—particularly from France, the UK, and the US—in entering and growing within Japan. His work focuses on adapting European gastronomic concepts, sourcing, and experiences to local expectations, acting as a cultural and operational bridge between Europe and Japan’s highly demanding F&B environment.

Masahito Ueki is a genius of preparing French cuisine with a Japanese soul. In Japan, he is known as a "wakonyosai 和魂洋才", which means an outstanding chef with a Japanese spirit who employs Western skills. Recently, he's been very active on various TV shows and done interviews for magazines as a European gourmet dining ambassador. 

With a strong European background and a deep-rooted passion for wine, Ken Hasebe is a leading figure in Japan’s wine industry. As President of Wine Cellar HASEBE, he has dedicated his career to curating and promoting exceptional wines, seamlessly blending global influences with Japan’s evolving wine culture. 

Ken Hasebe is also a Lecturer for ""Wine Classes"" at Yomiuri Culture Hachioji and serves as Wine Concierge for JR East’s luxury ""TRAIN SUITE Shiki-shima,"" where he provides expert wine pairings for an unparalleled travel experience. In addition, he plays a key role in shaping Japan’s sommelier community as a Board Director of the Japan Sommelier Association. 

His strong connection to European wines is evident through his Certified Bordeaux Wine Tutor accreditation, granted by the Conseil Interprofessionnel du Vin de Bordeaux (CIVB) since 2011. Further demonstrating his commitment to quality and authenticity, he is a Sensory Evaluation Committee Member for the Koshu City Origin Designation Wine Certification System, ensuring the excellence of Japan’s premier wines. 

Professional Credentials & Achievements: 

Certified Sommelier Excellence – Japan Sommelier Association 

Certified "Conseiller" – SOPEXA JAPON 

International Higher Certificate (2007) – WSET (Wine & Spirit Education Trust) 

Champion of the 9th National Wine Advisor Championship 

Certified "Sommelier Excellence" – Japan Sommelier Association

Manuel Rodrigues is a Portuguese-born, France-raised beverage executive based in Tokyo, with a strong European foundation in wine, spirits, and luxury hospitality. His career bridges European beverage culture with premium hospitality and distribution across Asia.

He has held senior roles including Beverage Director at the Grand Hyatt Tokyo, Beverage Manager at The St. Regis Singapore, and Head of Prestige and General Manager at Rémy Cointreau Japan, where he led the development of French and European spirits in the Japanese market.

Today, Manuel is the founder of a boutique beverage distribution agency specializing in the HORECA sector, supporting premium international brands with a refined, Europe-inspired approach adapted to Asia.

With a strong interest in cultural exchange and gastronomy, he studied Japanese language and culture at Paris Diderot University (Paris 7) and completed an academic exchange at Nagoya University in Japan. He later worked in international relations, contributing to cross-border cultural projects between European and Japanese local authorities.

He then joined an international trading company, where he managed the import and distribution of premium European food products, primarily from France, Italy, and other EU countries, to gourmet retailers, organic stores, and high-end markets. This role provided hands-on experience in European product sourcing, quality standards, and market positioning.

Based in Nagoya, he also managed a bar and gastronomic space dedicated to creating refined food and beverage pairings, combining European culinary products with Japanese drinks such as sake. His work emphasizes harmony, balance, and storytelling through carefully curated dining experiences.
His background bridges European products, international projects, and gastronomy, with a focus on promoting European craftsmanship through cross-cultural collaborations and experiential dining.

At OLIVIERS&CO, a France-born brand dedicated to premium olive oils, Karen oversees product selection and recommendations, guided tastings, and the planning of gastronomic events. Her work is deeply connected to Mediterranean olive-growing regions, highlighting the diversity of European producers and their terroirs.

With a strong storytelling approach, she translates origin, variety, and craftsmanship into an accessible and engaging olive-oil-centered lifestyle, spanning everyday cuisine to refined culinary and gifting experiences.

Karen is a certified Olive Oil Sommelier accredited by the Japan Olive Oil Sommelier Association. She excels at clearly explaining sensory profiles, quality indicators, and usage, with particular expertise in pairings with bread, wine, and a wide range of dishes. In addition, she is actively involved in education and outreach, serving as an instructor in junior and professional sommelier courses.

Board Director of the Japan Beer Sommelier Association, Sebastian Hohentanner is a German beer professional born in Munich, with deep roots in European brewing culture.

He serves as Marketing & Sales Director at BET Co., Ltd., where he is responsible for key brewing materials including hops, malt, yeast, and glassware. He is a certified Doemens Beer Sommelier and represents Germany at the Beer Sommelier World Cup 2025.

An experienced judge at major international beer competitions, he brings strong technical knowledge, market insight, and a European perspective to professional beer tastings and educational sessions.