The Pro Chef & Hospitality Conference 2025 gathered culinary experts, hospitality professionals, and business leaders for a day of thought-provoking discussions, networking, and knowledge sharing at this year’s annual event
The day began with an exclusive fireside chat with Chef Vineet Bhatia MBE, offering an intimate look into his culinary journey “From Zaika to Indya,” and his approach to creativity, reinvention, and global expansion.
Following this, the agenda featured a series of engaging panel sessions and presentations, covering some of the industry’s most relevant topics:
- Wellbeing in the Workplace: Moderated by James Knight-Pacheco, this session explored mental health and employee engagement with insights from Tatiana Antonelli Abela (Goumbook), and Dr. Bisi Laniyan (Sage Clinics).
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Fine Dining as a Bespoke Guest Experience: A conversation with Colin Clague, Global Head of Culinary/Partner at The Food & Beverage (FAB) Group, highlighting the evolving expectations of high-end diners.
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Presentation by Massimo Vidoni, Founder & CEO of Italtouch, on premium sourcing and the art of quality-driven dining experiences.
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Eco-Friendly Solutions & Ethical Sourcing in F&B: Featuring Patricia Roig (BOCA), Nicholas Baker (Rational), Ilias Doulamis (Conrad Abu Dhabi Etihad Towers / Hilton), and Tom Allen (JW Marriott Marquis Hotel Dubai), discussing sustainability in kitchens and operations.
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Operational Efficiency in Hospitality with AI Technology: Exploring how automation and smart systems are reshaping the industry, with Colin Clague, Peggy Li, and Manoj Kumar sharing practical insights.
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Expanding Brands Globally: Opportunities & Challenges: Led by Sascha Dutta, with Peggy Li, Dennis Tels, Diana Rysbaeva, Yazz Abdulla, Massimo Vidoni, and Alannah Francesca discussing market growth and scalability.
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From Vision to Reality — Building Resilient Restaurant Brands: A dynamic closing panel moderated by Yazz Abdulla, joined by Richard Cowling and Dennis Tels, exploring brand resilience and adaptation in a changing industry.
Between sessions, attendees networked over coffee and lunch, exchanging ideas and forging new collaborations that reflect the conference’s commitment to strengthening the regional culinary and hospitality industry.
The day concluded with closing remarks by Paul Godfrey, Head of Events at CPI Media Group, marking the end of another successful edition of The Pro Chef & Hospitality Conference.
