Our advisors network consists of 3 key panels – a global chef panel, a business executive panel from both retail and foodservice businesses, and a science and regulatory affairs panel. All these people are well positioned and connected industry and offer us strong conduits for open innovation.

Global Chef Panel

Sensory engagement is key for any nourishment. Plus there is a global fusion of cuisines, ingredients and cooking skills happening in the culinary world. That’s why we have assembled a panel of chefs with culinary experiences from around the world.

	European – Alister Bishop, a Master Chef of Great Britain. An accomplished Executive Chef with 15 plus years of food and beverage services experience at variety of foodservice establishments. He has supervised operations at five star hotels. Developed and executed new restaurant concepts. Currently he is Head Chef – Production at Harrods in London where he supervises menu planning and food production for all of Harrods outlet and events.
	Mediterranean – Serkan Yelkanbesan. Recognized as Young Chef of Turkey in 2000 and was awarded a gold medal. Trained by Paul Pairet & Fabrice Canelle. Culinary experiences across famous restaurants and five star hotels in both Turkey & London. Executive chef at Sheraton Hotel in the United Kingdom
	Caribbean Islands – Ryan Matheson. Born and brought up in Jamaica. Started his culinary career in Kingston and then moved to London. A world traveler who has passion for understanding different cultures.Head chef at Royal Horseguards
	Asian/ Indian – Gurpreet Dham. Started his culinary journey in India in fine dining restaurants and then managed food production for one of India’s largest caterer. His recipes and articles were published regularly in a local magazine.

Business Executive Panel

 

	Dan Cassidy – President and CEO, Key Impact Sales & Systems Inc., a leading full service sales agency in the foodservice industry
	Robert Hocking – Principal, Hocking Consulting Services. A passionate foodie who has held senior leadership roles in strategic planning & design at leading agencies like Fitch, Young & Rubicam and Ogilvy. He is based in London.
	Rodger Smith – Vice President, Sysco, experienced sales executive with strong connections across retail and food service industries.
	Sandy MacPherson – Sandy has been at the forefront of ingredient and technology innovation in the dietary supplement and functional food and beverage industries for 25 years as a CEO and a senior executive at both Fortune 500 and smaller early stage companies.

Science, Technology & Regulatory Affairs Panel

 

	Kevin Chumney – President, RKC Regulatory Consulting Service. Kevin has held senior regulatory affairs positions at leading food companies. Now he has an independent consulting practice.
	George Shapiro – President, Del-Val, a leader in specialty food ingredients. George is very well connected globally in the specialty food ingredients market.
	Dr. Chor San Khoo – Science Fellow in Nutrition and Life Sciences, at ILSI. A well respected nutrition science leader, Dr. Khoo has a wealth of knowledge and valuable experience as an expert in food nutrition and clinical research.
	Dr. Robbie Burns – President, Nutrition Implications, LLC. A seasoned Research & Development leader in the food industry with specific expertise in nutrition science and scientific affairs. Dr. Burns has extensive experience in applying nutrition science globally to deliver product innovations that drive financial performance.
	Hallum Bailey – An intellectual property law expert with experiences both at corporations and law firms. He is adept in innovation best practices, strategic patent portfolio management and global patent filing protocols. His current practice focuses on competitive technical intelligence, license agreements and sponsored research.