FHA-Food & Beverage 2025

Iwona Piórko began her term as European Union Ambassador to Singapore on 1st September 2021.  

Prior to her assignment in Singapore, she held several positions in Brussels. Most recently, as Member of Cabinet of European Commission Executive Vice-President for ‘Europe fit for the Digital Age’ Margrethe Vestager, she oversaw a portfolio that included industrial policy, SME strategy, internal market, trade, e-government as well as coordination with the EU Council of Ministers.  Previously, she was Head of International Affairs at the European Commission’s Directorate-General for Internal Market, Industry, Entrepreneurship and SMEs. From 2014 to 2017, she was Member of Cabinet of the EU’s Foreign Policy Chief Federica Mogherini. From 2010 to 2014, she was Member of Cabinet of Commissioner for Enlargement and European Neighbourhood Policy Štefan Füle.  

She holds a Doctorate in Contemporary European Studies from Sussex European Institute, University of Sussex, Brighton and a Master of Arts degree in Advanced European Studies from College of Europe. In addition to her native Polish, she speaks English, French and Spanish and understands German and Russian. 

Since June 2018, Jean-Pierre works as Trade Policy Officer at the Economic and Trade Section of the EU Delegation to Singapore. His work mainly focusses on the implementation of the EU-Singapore Free Trade Agreement, in force since November 2019, and forward-looking economic cooperation between the EU and Singapore. From 2014 to 2018, he worked as Economic and Trade Officer at the EU Delegation to Colombia and Ecuador, where he was responsible for the implementation of the EU-Colombia/Peru/Ecuador Trade Agreement. Prior to that, he worked in several multilateral and international organisations on political and trade related affairs.

Since 2022, Camelia works as Head of Sector for Events in the European Commission’s Directorate-General for Agriculture and Rural Development. Her responsibilities include overseeing the implementation of economic diplomacy activities EU agri-food products. These include participation to international food fairs, high-level missions for EU agri-food companies led by the European Commissioner for Agriculture and promotion campaigns – such as the ‘Perfect Match’ campaign promoting the qualities of European food and beverages in Singapore which ended in 2022. Camelia is a well-experienced professional, having served in the European Commission for the past 14 years, covering mainly topics related to EU external affairs, including trade and economic issues.

Nithiya Laila is a culinary anthropologist who focuses on sustainability, biodiversity, and the exploration of native ingredients across cultures. Through her television series Edible Wild, she has traveled extensively, uncovering the stories behind indigenous ingredients in countries like Japan, Thailand, and Indonesia, demonstrating her ability to connect these traditions with global food trends. While her primary expertise lies in Asian gastronomy, her deep understanding of product traceability, seasonal ingredients, and culinary heritage makes her an excellent choice for highlighting the richness of European agri-food products. Laila’s work promotes the cultural significance of food, making her an ideal figure to represent the diversity of European products at the pavilion. 

François Mermilliod is a renowned French chef based in Singapore, known for his expertise in modern French cuisine. With over two decades of culinary experience, Chef Mermilliod has worked at prestigious restaurants across Europe and Asia, honing his skills and developing a deep understanding of European gastronomy. 

After training at the renowned Lenôtre and Valrhona culinary schools in Paris, Mermilliod worked in various Michelin-starred establishments, including Au Petit Salut in Paris and Absinthe in Singapore. In 2015, he opened Bar-A-Thym, a restaurant celebrated for its French-style omakase and a focus on regional ingredients from the South of France. 

Chef Mermilliod’s culinary philosophy revolves around simplicity, elegance, and the enhancement of natural flavors. He is passionate about sourcing the finest European products, from French foie gras and truffles to Mediterranean seafood and seasonal vegetables, ensuring that each dish reflects the diversity and quality of European food culture. 

Inderpal Singh, a 33-year-old Singaporean of Indian origin, has made significant waves in the culinary world with his remarkable journey from a passionate home cook to a celebrated chef. His culinary story began at the tender age of five, assisting in preparing communal meals at the Sikh temple where his father served as president. This early exposure to large-scale cooking ignited a lifelong passion for the culinary arts.

Continuing his culinary evolution, Inderpal opened his own restaurant, Meh'r, named in honor of his two-year-old daughter in January 2025. Meh'r features modern Southeast Asian street food, including innovative items like Ramly duck sliders and the now infamous Bak Bka Wings.

Inderpal Singh's journey exemplifies passion, resilience, and innovation. From his early days in communal kitchens to his restaurant, he continues to enrich Singapore's culinary landscape, inspiring many with his dedication to blending cultural heritage with modern gastronomy.

Abhishek Cherian George, is a Singapore-based bartender and entrepreneur recognized for his thoughtful and creative approach to mixology. He combines classic techniques with modern innovation, consistently crafting cocktails that reflect a nuanced understanding of flavors and guest preferences.

George has founded several notable bars in Singapore, including The Spiffy Dapper, Sago House, Oriental Elixir, Underdog Inn, Low Tide, and Baby Rascal. Each venue contributes uniquely to the city’s vibrant bar scene, emphasizing creativity and genuine hospitality. Sago House, in particular, gained recognition on Asia's 50 Best Bars list and won the Art of Hospitality Award in 2023.

In addition to his bars, George has contributed significantly to the field of mixology through his article, "The Theory of Balance of Flavours." The article explores balancing the five basic tastes—sweet, sour, salty, bitter, and umami—to create harmonious cocktails, highlighting his philosophical yet practical approach to drink-making.

George is known for creating welcoming atmospheres, fostering connections with guests through his friendly and genuine demeanor. He encourages collaboration and continuous improvement among his teams, helping them to maintain high standards while staying open to new ideas and methods.

As an active member of the bartending community, George regularly engages with emerging trends, sustainable practices, and beverage innovations. He shares his knowledge through speaking engagements and educational events, contributing positively to the broader industry.

Overall, George exemplifies a bartender who blends skill, creativity, and genuine hospitality to deliver enjoyable and memorable experiences.

António Tavares, swine producer and industry leader in his native Portugal, as well as the EU, for over 40 years. 

As President of the FPAS between 1986 and 1988, and Director of the CAP, from 1985 to 1991, he led the effort to control and eradicate ASF and other animal health issues in Portugal during that period. 

Antonio has also served as the Chairman of the COPA-COGECA Working Group for Pork and pig meat (European Commission) since 1995, where he is involved in EU efforts to control and eradicate ASF and other swine disease outbreaks. 

He’s currently director of FILPORC – the interprofessional organisation for pork in Portugal. 

Eve Dowling is the drinks market specialist for Bord Bia – The Irish Food Board in Singapore. Bord Bia is the Irish government agency with responsibility for the promotion of Irish food, drink, and horticulture both in Ireland in key export markets. Her role involves the development of the Irish drink’s exports through education and promotion in the region. In this role she has hosted whiskey masterclasses, buyer matching events and market visits for Irish clients. More recently, she has expanded her role to include Australia, a key growing market for the Irish drinks industry.

Gerald Lu is the President of the Sommelier Association of Singapore and Director of Liquidity Group Pte Ltd. With over 15 years of experience in Singapore’s food and beverage industry, he began his career with the IndoChine Group and eventually co-founded a wine bar at Duxton Hill, which now offers a full kitchen, private dining, and wine classes.

He holds various prestigious certifications including:

• Court of Master Sommeliers (UK) Advanced Sommelier Certification
• Certified Specialist of Wine (US) (High Scorer)
• Wine, Spirits and Education Trust (US) (Distinction at advanced level)
• Certified Sake Sommelier (Japanese Sake Sommelier Association)
• Italian Wine Scholar (IWS)

Gerald has received numerous accolades, including:

• Singapore National Sommelier Competition Champion (2010 & 2017)
• World Gourmet Summit Bodegas Wine Scholarship (2010)
• Singapore Experience Awards (Food and Beverage) by Singapore Tourism Board

Currently in his third term as President of the Sommelier Association of Singapore, he actively represents the association at international wine forums and judges for Decanter Asia, IWSC, and The Peak magazine. Additionally, he trains sommeliers at Praelum Wine Bistro and contributes to wine-related media.

His interests also extend to whiskies and Chinese wines, having served as a Macallan brand ambassador for seven years and promoting Huangjiu and Baijiu in Singapore.

Hilda Dimasi was born in Australia with a strong Italian heritage, where food was always central—valued for its quality, freshness, and flavor. An avid traveler who has called Singapore home for the past 18 years, she embraces an adventurous palate but remains steadfast in her appreciation for premium ingredients.

After acquiring land with a neglected olive grove in 2017, Hilda became deeply curious about what truly makes a great olive oil. While olive trees and extra virgin olive oil had always been part of her family’s culture, it wasn’t until later in life that this curiosity turned into a passion. This led her to become an olive oil sommelier in 2019 —a title that often prompts the question, “Is that really a thing?”—and embark on a mission to educate others about real quality and honor the dedicated growers who produce this liquid gold.

Hilda is actively involved in several projects that emphasize the connection between food and health, with extra virgin olive oil at the heart of her advocacy. As the Singapore-based Director of Olive Groves Collective Pte Ltd, she is committed to promoting excellence in olive oil and raising awareness about what truly defines great extra virgin olive oil.

Ioannis Gkorogias is an experienced Export Area Sales Manager with a demonstrated history of working in the dairy industry. Skilled in Negotiation, Budgeting, Microsoft Word, Editing, and Public Speaking, Ioannis has a strong sales professional with a Master of Science (MSc) focused in Business Economics, Finance and Banking from University of Portsmouth.

Joanna Szwaja-Jacuta, the founder and owner of Sedno Food, is driven by a passion for natural products free from refined sugars and additives. Her journey began in the world of commodity trading, selling apples and blueberries, but her vision for healthier, more authentic food led her to create and grow her own brand. 

With a deep appreciation for traditional craftsmanship, Joanna partners with small, family-run producers across Europe, ensuring that every product reflects the highest quality and rich flavors. Through Sedno Food, she brings these carefully curated tastes to Asian tables, offering consumers a genuine connection to nature and heritage in every bite. 

Joyce Kwok Lok Yee is a dedicated sommelier with extensive experience in providing wine services and hosting wine events across Singapore. Currently serving as a full-time sommelier at Praelum Wine Bistro since July 2023, Joyce has been actively involved in designing wine programs, managing procurement, and delivering exceptional wine experiences to guests in both casual and high-profile settings.

As a freelance sommelier-for-hire, Joyce has collaborated with esteemed brands and events such as Ficofi, Chanel, Union des Grands Cru de Bordeaux, ProWine Singapore, HSBC Bank, UOB Gala Dinner, Vinexpo Singapore, and more. She brings a refined approach to wine service that combines expertise, passion, and the ability to connect wines to audiences in an engaging and relatable manner.

Her professional credentials include certifications from renowned institutions such as the Wine Scholar Guild, the Society of Wine Educators, and the Court of Master Sommeliers. Joyce is also a certified specialist in Italian wines, with a keen interest in enhancing her knowledge and skills within the global wine industry.

Joyce holds a Bachelor of Business Administration, double majoring in Marketing and Strategic Entrepreneurship from Singapore Management University (SMU). Her unique blend of wine expertise and business acumen makes her an asset to the wine and hospitality industry.

With over 15 years of experience in French cuisine, Lee Chee Peng brings a deep understanding of traditional techniques and a passion for working with premium meats. Trained under the esteemed Jean Charles Dubois, he has honed his craft in some of the finest kitchens, mastering the art of butchery, charcuterie, and meat preservation. His hands-on experience in a butcher shop has given him extensive knowledge of sausages, hams, salami, and air-cured meats, further refining his expertise in handling and preparing high-quality cuts.

Throughout his career, Chee Peng has been a strong advocate for nose-to-tail cooking, utilizing secondary cuts to maximize flavor while ensuring cost efficiency and sustainability. His approach involves transforming off-cuts into rich terrines, pâtés, and sauces, demonstrating how every part of the animal can be elevated into a culinary masterpiece.

Natalia Sarmiento is a seasoned international business professional with a deep passion for fostering global connections through trade. With a background in logistics, international trade, and market expansion, Natalia currently works for Ecolah, a company dedicated to importing high-quality food from Spain. Ecolah focuses on bringing the best quality, seasoned, and PDO (Protected Designation of Origin), PGI (Protected Geographical Indication), and EU Organic Certificate products into Singapore's gourmet and quality-food markets. At Ecolah, Natalia plays a pivotal role in ensuring that the finest, authentic Spanish food products are introduced to the Singaporean market. The company is committed to offering high-quality, sustainable food products, working closely with Spanish producers to guarantee the best standards. 

As Head of Trade at the Hungarian Embassy in Singapore, Péter brings valuable private sector experience in marketing PDO goods, particularly Hungarian wines, across Southeast Asian markets. With his practical expertise in positioning premium European agricultural products internationally, Péter champions both the iconic Tokaj wines and Hungary's broader viticultural diversity, embodying his motto: "There can be no discussion about Hungarian wines without Tokaj, but there is so much more to Hungarian wines than just Tokaj."

Mr. Tay Kwang Chan (KC Tay), Co-Founder of Cheese More, Singapore's premier cheese specialty shop, is a dedicated cheese expert. Passionate about celebrating the rich heritage of European artisanal cheeses, he curates a diverse selection that showcases the continent’s unique flavors and textures. Committed to educating and inspiring cheese enthusiasts, he fosters a deeper appreciation for traditional cheesemaking through education and discovery.

20 years of premium international food retail experience across buying, logistics and business development. Experience with Marks & Spencer in London in merchandising and supply chain roles. Followed by a regional role with Marks & Spencer Hong Kong managing franchise relationships across Asia. Then Marks & Spencer Singapore running a buying team and now with Little Farms in Singapore where I am Commercial Director responsible for buying and logistics across the group.

Vanessa is currently a senior sommelier at Praelum wine bistro, she came on board in 2021.

She currently holds a certified sommelier certificate which she completed in 2023, and her other certifications include a Level 3 Certification in Wine Spirit Education Trust and an Italian Wine Scholar. 

In the year 2024, Vanessa was the first Runner-up for the National Sommelier Competition. She is also the Champion in the 2025 Young Sommelier Competiton by Vina Concha Y Toro. 

Prior to that she worked at The Horses Mouth Bar for 3 Years as a Bartender.