SPEAKERS
INSPIRING THE FUTURE
Our speakers are industry leaders, innovators, and pastry experts who are redefining and and inspiring people to craft desserts that are healthier and more sustainable, without compromising on indulgence and flavour.
CHARLES MICHEL
With over 30 keynote talks delivered on food systems transformation and conscious eating, Charles Michel blends psychological science and culinary art to design healthier foods and food habits at both the individual and collective level. He has spoken at prestigious venues such as The Royal Society alongside Prof. Brian Cox, The Royal Institution, TED events in Hackney, Mogadishu, and Bucharest, and for large private companies.
As an active contributor to the emerging field of Gastrophysics, Charles Michel has published over 15 peer-reviewed papers exploring multisensory perception, food psychology, and behavioural design. His work has been widely covered in the media and has influenced innovation in food, hospitality, and public health.
Beyond research, he is deeply involved in crafting the future of chocolate, consulting, and culinary education. He develops curricula for top culinary institutions worldwide, bridging sensory science, craft, innovation to shape the future of food.
TOPIC DISCUSSION
Pastry reimagined – redefining indulgence in a changing food world
JOHANNA LE PAPE
Johanna Le Pape began her culinary career at a 5-star hotel in Paris, quickly rising from pastry commis to demi-chef de partie. She then joined Meurice Palace, working with Cédric Grolet and Maxime Frédéric, where she refined her passion for haute-couture pastry. In 2014, she and Gaetan Fiard won the prestigious World Pastry Arts Championship.
Since 2016, Johanna has been a wellness pastry consultant, helping companies create health-conscious products while training chefs worldwide in wellness-focused pastry techniques. In 2024, she released her first book, Patisserie Revolution, showcasing her commitment to reinventing pastry with a focus on nutrition, naturopathy, and balanced creations that combine taste, aesthetics, and well-being.
TOPIC DISCUSSION
The Future of Pastry -
Indulgence, Beauty, and Health in Perfect Harmony
KRISS HARVEY
Kriss Harvey trained under master chocolatiers and pastry legends such as Pascal Janvier and Christophe Felder, holding esteemed pastry positions at top establishments including The Ritz-Carlton and Wynn Resort. Now a dedicated chocolate artisan in Beverly Hills, he also leads masterclasses for Louis Francois, focusing on innovative techniques such as reducing sugar in desserts.
A strong advocate for balanced eating, Kriss follows a meticulous diet and applies these principles to his craft, creating lighter, bold-flavoured desserts that energise rather than overwhelm. This philosophy, shaped by experiences such as designing desserts for President Clinton, reflects his commitment to health-conscious indulgence without compromising on flavour.
TOPIC DISCUSSION
The Evolution of a Pastry Chef –
Embracing Change and Redefining Desserts
MARIKE VAN BEURDEN
Marike van Beurden, a celebrated pastry chef and founder of Be Better plant-butter, has worked in some of the world’s finest kitchens, including Le Cinq at the Four Seasons Paris and Maison Pic in Valence. As the runner-up in the 2013 World Chocolate Masters and Best Hong Kong Pastry Chef 2015, she combines technical expertise with a passion for sustainability.
Marike leads groundbreaking research on plant-based pastry solutions. Collaborating with food scientists, she is developing clean-label, plant-based, and gluten-free desserts that reduce carbon footprints without compromising on taste or quality. Through her work at the Kitchen Lab, she continues to inspire chefs worldwide to embrace eco-friendly practices while elevating their creations to new heights.
TOPIC DISCUSSION
From Pastry Chef to Innovator –
Rethinking Butter and Vegan Desserts
DEBATE
Hosted by Suzanne Campbell
Gareth Mullins
Executive Chef at Anantara The Marker Dublin, crafts Forbes Street’s menus with top Irish artisans. A proud Dubliner and Head of Euro-Toques Ireland, he tells Dublin’s story through food.
Gráinne Mullins
Award-winning pastry chef and founder of Grá Chocolates, known for her innovative artisan confections made with local Irish ingredients.
Nick Lentini
Operations Chef for The Ivy Ireland, with 20+ years of global experience, including Michelin-starred restaurants, leading key restaurant openings.
Maurice McGeehan
Head Performance Chef at the IRFU, known as The No Waste Chef, creating sustainable, high-performance meals for elite athletes while minimising food waste and promoting smarter, eco-friendly cooking.
Charles Michel
Johanna Le Pape