FHA Singapore 2026

Ambassador-designate of the European Union (EU) to Singapore Artis BERTULIS assumed office on 1st September 2025.

• Ambassador Bertulis is a career diplomat, who has held several key postings including as:
• EU Ambassador to Guinea-Bissau (2022-August 2025)
• Ambassador of Latvia to India (2018–2022), with accreditation to Sri Lanka
• Ambassador of Latvia to Italy (2013–2018), with accreditation to Albania, Malta, and San Marino, and as Permanent Representative to the FAO
• Ambassador of Latvia to Portugal (2007–2011), with accreditation as Ambassador to Brazil (2008–2011)
• Ambassador of Latvia to Sweden (2001–2005)

From 2011 to 2013, he served as Director General for EU Affairs at the Ministry of Foreign Affairs, working closely with the Prime Minister on Latvia’s successful adoption of the Euro.
He served as Foreign Affairs Adviser to the Prime Minister of Latvia in 1994 and continued as Adviser to the Minister of Foreign Affairs until 1998. He was appointed Head of the State Protocol twice, from 1998 to 2001 and again from 2005 to 2007.

Ambassador Bertulis began his diplomatic career in 1991 as a member of the Foreign Affairs Committee of the newly independent Latvian Parliament. In 1992, he served as a research assistant at the North Atlantic Assembly in Brussels, and the following year joined the Latvian Foreign Service.
 

He has a Master’s degree in Physics. He completed postgraduate studies in international affairs at the University of Latvia and the Royal College of Defence Studies in London.
 

Ambassador Bertulis is fluent in English, Italian, Swedish, Portuguese and Russian, and has a working knowledge of French.

Spanish national with more than three decades of experience in EU affairs, Mr Diego Canga Fano has always been closely involved with AGRI Promotion policy and high-level missions. A Director in the European Commission’s Directorate-General for Agriculture (DG AGRI) since 2014, after several years working in the European Parliament and experience in national politics, Diego returned to DG AGRI in October 2023 as Director F, in charge of Outreach, research and geographical indications.

Philipp Dupuis is since September 2025 Head of the Economic and Trade Section of the European Union (EU) Delegation to Singapore.
He joined the European Commission in 1995 and worked for its Directorate General for Trade in various positions in the Brussels headquarters and in EU Delegations abroad.
During his career in the Directorate General for Trade, Philipp Dupuis was Deputy Head of the Units in charge of Latin America, North America, the Middle East, the Generalised System of Preferences as well as Multilateral Trade and Sustainable Development. He participated in various FTA negotiations and was the EU’s deputy chief negotiator for the EU-Canada Comprehensive Economic and Trade Agreement (CETA). He also worked as investigator in the trade defense department.
In between, he was on diplomatic post as Head of the Economic and Trade sections of the European Delegations in Mexico (covering also Cuba), Thailand (covering also Cambodia, Laos and Myanmar) and the Philippines.
Before joining the European Commission, Philipp Dupuis worked as a senior consultant for Andersen Consulting in Frankfurt/Germany carrying out projects in the financial sector.
He studied Business Administration and, as subsidiary major, Political Sciences at the Universities of Bayreuth and Mannheim/Germany and did a Banking Apprenticeship at the Deutsche Bank in Darmstadt/Germany.

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.

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. 

Payal Thakurani, the driving force behind Commune Kitchen Singapore, is a culinary artist on a mission. Her passion for crafting delicious and wholesome dishes led her to establish Commune Kitchen in Shanghai, China, back in 2012.

​In 2017, Payal brought her culinary artistry to Singapore, swiftly becoming a prominent figure in the city’s culinary landscape. Payal’s culinary philosophy revolves around harnessing the finest locally sourced ingredients to create innovative fusion cuisine that marries Asian and Western flavors. Beyond her culinary prowess, Payal is deeply committed to quality and sustainability, resulting in fresh, flavorful food and exceptional service that has garnered a loyal following. But Payal’s vision extends beyond the kitchen - she is dedicated to empowering passionate women, especially single mothers and those over 60, because she firmly believes that talent knows no boundaries.

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.

Frank Shen is a veteran of the Singaporean craft beer scene whose journey is defined by a transition from a dedicated aficionado to a central figure in the industry’s evolution. His narrative began on the front lines as the Bar Manager of Nickeldime Drafthouse, where he acted as a primary educator, bridging the gap between complex international brews and the local palate.

This passion for advocacy led him to co-found American Taproom, a landmark venture that introduced a massive 32-tap system to Singapore, setting a new standard for technical excellence and cold-chain logistics in the region. Frank’s expertise has since expanded into regional innovation at Laut and Anthology, where he collaborates with local breweries to integrate Southeast Asian ingredients into the craft beer lexicon.

Beyond his operational success, Frank has naturally evolved into a compelling public voice. Whether he is being featured in The Straits Times to discuss industry trends or commanding a crowd as a high-energy "Hypeman" for major fitness events, he possesses a rare ability to translate technical industry knowledge into an engaging, high-performance narrative. He represents a unique intersection of disciplined entrepreneurship, technical brewing authority, and charismatic community leadership.

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.

Jerry Teng is the 2024 Singapore National Sommelier Champion and the official representative for Singapore at the ASI Contest Best Sommelier of the World 2026 in Lisbon, Portugal. His elite standing in the global wine community is the result of a rigorous selection process that tested the absolute limits of theory, blind sensory analysis, and high-pressure practical service. Transitioning from an early career as a cook to a master of the cellar, Jerry brings a unique "kitchen-to-bottle" perspective to his role as a Senior Sommelier at the renowned Praelum Wine Bistro, where he is recognized for his technical precision and disciplined approach to the craft.

In 2026, Jerry's profile is defined by his intensive preparation for the world stage, having completed a grueling eight-month training program under the Sommelier Association of Singapore (SAS). His expertise extends beyond standard service to include complex beverage pairing architecture, wine list auditing, and the physics of decanting and aeration. Despite his competitive accolades, Jerry remains committed to a service-first philosophy, prioritizing storytelling and genuine guest connection. He stands as a premier voice for the professionalization of wine service in Asia, bridging the gap between local excellence and international benchmarks.

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.

Sasha Wijidessa is a trailblazing figure in Singapore’s global cocktail scene, recognized for her scientific and eco-conscious approach to flavor. With a background in pharmaceutical science, Sasha applies laboratory-level precision to mixology, a skill she honed during her five-year tenure at the award-winning Operation Dagger, where she rose to General Manager at the age of 22. Her career includes a significant period in Copenhagen working in R&D for the experimental distillery Empirical, focusing on high-quality local ingredients and innovative fermentation.Now the co-founder of Fura, Sasha is at the forefront of "future-proofing" the bar industry. Her work emphasizes sustainability by using planet-friendly ingredients—such as invasive species, insect proteins, and cell-cultured milk—to create sophisticated flavor profiles. A regular speaker and media personality, she is a leading voice on how the beverage industry can evolve through science, creativity, and a commitment to the environment.

Mulia is a distinguished hospitality professional with a decade of high-level experience defining the beverage programs of some of the world’s most renowned culinary concepts. Between 2019 and 2023, she served as the Bar Manager of Mandala Club, where she spearheaded high-profile Singaporean pop-ups for global icons including Mirazur (France), Gaggan Anand (Thailand), and Narisawa (Japan). Her expertise lies in the delicate art of pairing, having curated both alcoholic and non-alcoholic beverage programs for these world-class residencies, as well as for Restaurant KIN by Chef Damian D’Silva.

Currently, Mulia is a foundational member of the opening team at Fura. As Bar Manager, she oversees day-to-day operations and is instrumental in developing Fura’s forward-thinking drink program. A natural leader and mentor, she is dedicated to training the next generation of bar talent while continuing to push the boundaries of flavor and service excellence in Singapore’s vibrant nightlife scene.

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.