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Speaker & Masterclass Profiles
SEMINAR ONE
THE DIGITAL TOURIST: ENHANCING VISITOR EXPERIENCES WITH AI AND THE 5R FRAMEWORK
Albert Hwong. Albert Hwong is a prominent figure in the intersection of technology and tourism, currently serving as the Head of Business Development at Dynamik Technologies Brunei. As a Fellow of the Institute of Consulting (UK), he brings a wealth of strategic expertise to the TAPAS 2026 event. His seminar, “The Digital Tourist: Enhancing Visitor Experiences with AI and the 5R Framework,” addresses the event’s core theme of innovation. In his session, Hwong explores how cutting-edge artificial intelligence can be leveraged to transform the travel experience, ensuring that destinations remain competitive in a digital-first world. His insights are vital for industry leaders looking to modernize their guest engagement strategies.
Albert Hwong
Head of Business Development at Dynamik Technologies Brunei
SEMINAR TWO
RAISING THE BAR: ACHIEVING FOOD SAFETY IN CULINARY PRACTICES
Ajeng Indriani. Ajeng Indriani represents Intertek Indonesia within the Food and Healthcare sector, bringing critical technical knowledge to the culinary stage in Miri. Her seminar, “Raising the Bar: Achieving Food Safety in Culinary Practices,” addresses one of the most fundamental pillars of the hospitality industry. In a landscape increasingly focused on sustainability and global market access, Indriani’s expertise is essential for ensuring that culinary talents meet international standards. Her session will provide attendees with practical insights into maintaining rigorous safety protocols, which are vital for the reputation and longevity of any food-based business. Her presence underscores the event’s commitment to professionalizing the culinary workforce through education.
Ajeng Indriani
SEMINAR THREE
DESIGNING AUTHENTIC AND SUSTAINABLE GASTRONOMY TOURS: FROM LOCAL PARTNERSHIPS TO UNIQUE CULINARY EXPERIENCES
Angel Moreton is a distinguished figure in global gastronomy, serving as Technical Director of the World Tapas Competition. As the CEO and Founder of E-Spain, he is a dedicated advocate for culinary excellence and the preservation of food traditions. His significant contributions to the industry have been recognized with prestigious accolades, including the Excelencias Gourmet Recognition Spain and the Oro Virgen de Baena International Award. A member of the Academy of Gastronomy of Valladolid, Angel brings deep strategic expertise to the TAPAS 2026 event. In addition to his role as the official representative of World Tapas Competition, he will lead a seminar on “Designing Authentic and Sustainable Gastronomy Tours,” focusing on creating unique culinary experiences through local partnerships.
Angel Moreton
SEMINAR FOUR
HEALTH IN PRACTICE: STAYING
HEALTHY WHILE WORKING 12+ HOURS A DAY
BOOSTING PERFORMANCE &
RETENTION THROUGH HEALTH
Mohammed Chakmakchi & Leonardo Amorim Mohammed Chakmakchi, CTO and Head of Operations, and Leonardo Amorim, CEO and Head of Coaching at Chefshealth, bring a crucial focus on wellness to the event. Their joint seminar, “Health in Practice: Staying Healthy While Working 12+ Hours a Day,” addresses the intense physical and mental demands of the culinary profession. By focusing on boosting performance and retention through health, they align with the event’s goal of human capital development. Their session provides practical strategies for industry professionals to maintain their well-being in high-pressure environments, ensuring that the culinary workforce remains resilient and sustainable for years to come.
Mohammed Chakmakchi &
Leonardo Amorim
CEO & Head of Coaching, Chefshealth (R)
MASTERCLASS 1
TRADITION & INNOVATIONS: SARAWAK-INSPIRED TAPAS CREATIONS
Chef Eddy Liew Kit Kiet Chef Eddy Liew Kit Kiet, representing Eat & Cook KL, is a celebrated culinary artist who gained international acclaim by winning the World Tapas Championship 2025 San Miguel Mahou Award. His masterclass, “Tradition & Innovations: Sarawak-Inspired Tapas Creations,” is a highlight of the event’s educational program. Chef Eddy is renowned for his ability to blend ancestral techniques with modern innovation, a theme central to the TAPAS 2026 festival. During his interactive session, he will demonstrate how to utilize local Sarawakian ingredients to create sophisticated tapas that resonate on a global scale, fostering cross-cultural appreciation through the artistry of small, flavorful bites.
Chef Eddy Liew Kit Kiet
MASTERCLASS 2
ECO-INSPIRED TAPAS: CREATIVE COOKING WITH EVERY PART OF THE INGREDIENT
Chef Jose Alfonso Rodriguez Portillo Chef Jose Alfonso Rodriguez Portillo joins the event with the prestige of having competed in the World Tapas Championship 2025 representing Indonesia. His masterclass, “Eco-Inspired Tapas: Creative Cooking with Every Part of the Ingredient,” directly addresses the core event theme of sustainability. Chef Jose is a strong proponent of zero-waste culinary practices, teaching chefs how to find value and flavor in every component of their ingredients. His approach not only promotes environmental responsibility but also encourages culinary creativity by challenging traditional norms. Attendees will learn advanced techniques for creating high-end tapas that are as mindful of the planet as they are delicious.
Chef Jose Alfonso Rodriguez Portillo
MASTERCLASS 3
KOREAN FUSION TAPAS: FROM JOSEON PALACES TO MODERN TAPAS
Chef Choi Gyeong Hun Chef Choi Gyeong Hun brings the rich history and modern flair of South Korean gastronomy to Miri, following his participation in the World Tapas Championship 2025. His masterclass, “Korean Fusion Tapas: From Joseon Palaces to Modern Tapas,” offers a unique journey through time. Chef Choi specializes in bridging the gap between traditional royal court cuisine and contemporary small-bite culture. This session provides a platform for cultural exchange, allowing participants to explore how historical flavors can be reimagined for the modern palate. His expertise highlights Asian fusion food, celebrating the diverse heritage and innovative spirit of Asian cuisine.
Chef Choi Gyeong Hun
MASTERCLASS 4
INSPIRING LEADERSHIP & CREATIVE FOOD
Chef Suchinda Thongthawin Chef Suchinda Thongthawin, a representative of Thailand from the World Tapas Championship 2025, is a leader in the culinary field known for her creative approach to food. Her masterclass, “Inspiring Leadership & Creative Food,” goes beyond technical skills to address the importance of human capital development in the kitchen. Chef Suchinda will share her insights on how to lead a culinary team effectively while maintaining a high standard of innovation and creativity. Her session is designed to inspire the next generation of chefs to lead with passion and vision, ensuring a sustainable and vibrant future for the international gastronomy industry.
Chef Suchinda Thongthawin
MASTERCLASS 5
MASTERING DURIAN FOR INTERNATIONAL APPEAL
Chef Danny Ho (Durian Prince Ho) Chef Danny Ho, affectionately known as the “Durian Prince Ho,” serves as the Executive Pastry Chef at the Hong Kong Icon Hotel. With a specialized expertise in pastry arts, his masterclass “Mastering Durian for International Appeal” focuses on transforming a polarizing local fruit into a globally recognized delicacy. His session is a perfect example of food innovation, showing how traditional ingredients can be marketed to a global audience. As a juror and masterclass leader, Chef Danny’s dual role emphasizes the high caliber of talent present at TAPAS 2026, offering attendees a rare opportunity to learn from a true master of flavor.
Chef Danny Ho (Durian Prince Ho)
MASTERCLASS 6
SWEET ALCHEMY SHOWCASE: SUGAR & PASTRY ARTS
Chef Leslie Teong & Chef Sue Yong Chef Leslie Teong of Petit Bites Patisserie and Chef Sue Yong from The Santai Miri lead the “Sweet Alchemy Showcase: Sugar & Pastry Arts”. This masterclass is a celebration of the intricate and technical world of pastry, focusing on the “alchemy” of ingredients to create stunning desserts. Their session highlights the diversity of the TAPAS 2026 program, which includes everything from savory open-fire cooking to delicate sugar work. Attendees will gain insights into advanced pastry techniques and the artistry required to produce world-class sweets, further enhancing Borneo’s reputation as a hub for diverse and high-quality culinary excellence.
Chef Leslie Teong & Chef Sue Yong
The Santai (RL)
Juror & Competition Host Profiles
Warren C. Kamalaswaran serves as the Competition Host for TAPAS 2026, bringing over 20 years of leadership experience in Food & Beverage and hotel operations across Malaysia. Currently the Executive Assistant Manager of F&B at Mercure Miri City Centre, he has a distinguished track record in managing large-scale hospitality operations and delivering exceptional guest experiences. His deep industry knowledge, gained through key management roles at renowned properties such as Miri Marriott Resort & Spa and Holiday Villa Hotel Johor Bahru, makes him an ideal host for this prestigious international event. Warren’s expertise in strategic planning and operational efficiency ensures that the competition is conducted with professional excellence, reflecting his lifelong commitment to the culinary and hospitality sectors.
Warren C. Kamalaswaran
Chef Jasbir Kaur is a world-class culinary professional and Head Juror at TAPAS 2026, representing New Zealand with a remarkable international pedigree. Her extensive career includes experience as a chef in Michelin-starred restaurants across the USA, UK, NZ, India, and Spain. Beyond the kitchen, she serves as the Vice President of the New Zealand Chefs Association and is the Head of Global Strategy & Partnership for Education Skills Consulting NZ. A prominent media personality, she has inspired audiences through the “Good Morning Chef” and “Ignite the Chefs in You” TV series. Her dual expertise in high-end culinary arts and global educational leadership makes her an invaluable asset to the judging panel, where she evaluates innovation, technique, and commercial viability.
Chef Jasbir Kaur
Chef Jason Manson is a distinguished Juror for TAPAS 2026 and a proud Sabahan with over twenty years of international culinary experience. He began his journey as a kitchen apprentice and has since refined his craft with established hotel brands in Beijing, Melbourne, and Singapore. Currently the Culinary Director and Founder of JM Food Consultant, Jason specializes in research and development, professional training, and food-styling for prominent commercial brands. A certified WorldChefs Continental Judge, he has cooked for royalty and celebrities and serves as an official Lambassador for Australian Lamb. His recent consultancy for boards like Potatoes USA and the Washington Apple Commission further emphasizes his strategic leadership in the global food industry.
Chef Jason Manson
Chef Johnson Wong is a distinguished Juror for TAPAS 2026 and the visionary chef-founder of Gēn and Communal Table by Gēn in Penang. A graduate of Le Cordon Bleu Sydney, he refined his mastery in elite international kitchens, including Noma in Copenhagen, Joel Robuchon in Macao, and Restaurant Kei in Paris, before leading the culinary program at Macalister Mansion. Awarded the Michelin Young Chef Award 2024, Johnson is celebrated for interpreting Malaysian flavors through the lens of memory, heritage, and seasonality. His commitment to storytelling through simplicity and deep respect for local produce has earned Gēn a place in Asia’s 100 Best Restaurants and recognition in The Best Chef Guide 2025.
Chef Johnson Wong
Chef Teong Seng Poh, widely known as Leslie Teong, is a master pastry artist and a distinguished Juror for TAPAS 2026. Renowned in the industry as the “Sugar God,” he is the owner of Petit Bites Patisserie in Kuala Lumpur. His illustrious career includes serving as the Executive Pastry Chef at the Shangri-La Hotel Kuala Lumpur and the Kuala Lumpur Convention Centre, where he specialized in designing intricate showpieces for royalty and VVIPs. Internationally acclaimed, he represented Malaysia at the 2009 World Pastry Cup in France, achieving a top 12 global ranking. A multiple-time “Overall Champion” and “Best Artist” winner, Chef Leslie brings elite expertise in sugar works and artistic culinary design to the judging panel.
Chef Teong Seng Poh
Chef Lee Zhe Xi is the visionary Chef-Owner of Eat and Cook and Bar.Kar KL in Kuala Lumpur and serves as a Juror for TAPAS 2026. Inspired by childhood memories of cooking with his grandmother, he co-founded Eat and Cook in 2021 as a six-seater mall space after being unemployed during the pandemic. The restaurant quickly achieved global fame, ranking #79 on Asia’s 100 Best Restaurants and winning the American Express One To Watch Award. A member of the Forbes 30 Under 30 Asia (2024) class, Lee is lauded for his refined interpretation of local flavors and Malaysian terroir. In 2024, he launched Bar.Kar KL, a fire-focused venue celebrating the craft of open-flame cooking.
Chef Lee Zhe Xi
Chef Su Kim Hock is the visionary chef-proprietor of Au Jardin in Penang and a Juror for TAPAS 2026. He made history when his restaurant became one of the first in Malaysia to be awarded a Michelin star in the 2023 guide. Having refined his craft in the United Kingdom at elite establishments like L’Enclume, Su maintains a “buy local first” philosophy that showcases the freshest seasonal ingredients and the heritage of Penang. A former semi-finalist for the S.Pellegrino Best Young Chef Award, he is celebrated as a pioneer of sustainable gastronomy. His numerous honors include being named Tatler Dining’s Chef of the Year, highlighting his role in elevating Malaysia’s culinary prominence
Chef Su Kim Hock
Billy Lee Kah Boon. Chef Billy Lee is a distinguished Juror for TAPAS 2026, bringing 33 years of global hospitality experience to the panel. Currently a prominent F&B leader in Kuching and founder of the Flavours Fantasia dining concept, he previously served as Executive Sous Chef at Shangri-La Kuala Lumpur. A globally recognized authority, he was honored as a Doctor of Gastronomy and International Grand Master in 2024. Chef Billy has collaborated with Michelin-starred chefs and led culinary teams for world leaders at the World Economic Forum in Davos. An apprentice of the legendary Chef Martin Yan, his expertise includes training from Cornell University. His extensive involvement in the World Tapas Championship circuit, including the 2025 event in Valladolid, Spain, ensures a highly professional evaluation of this year’s contestants.
Chef Billy Lee
Chong Yu Cheng (YC) is a distinguished Juror for TAPAS 2026 and the self-taught chef-owner of Terra Dining and Esca in Kuala Lumpur. He specializes in produce-driven, modern Malaysian cuisine, with a culinary philosophy deeply rooted in terroir, seasonality, and direct relationships with local farmers. Under his leadership, Terra Dining has achieved significant acclaim, including a Michelin 2026 selection and multiple Tatler Malaysia awards in 2025. Chef YC refined his expertise in fermentation and preservation as a stagiaire at the three-Michelin-starred Restaurant Frantzén in Stockholm. Holding a Bachelor of Commerce from the University of Melbourne, he blends technical skill with food narratives that celebrate Malaysian identity, bringing a unique perspective to the judging panel.
Chong Yu Cheng (YC)
Abang Abdul Rahman Bin Abang Omar. Chef Abang Abdul Rahman Bin Abang Haji Omar is an accomplished Juror for TAPAS 2026 with over 35 years of experience in high-level culinary management. Currently the Executive Chef at Imperial Hotel Kuching and President of the Kuching Chefs Association, he is a leading advocate for Sarawakian gastronomy, having showcased regional flavors through live demonstrations and filming in Italy, Turkey, and Singapore. His distinguished career, which began as an apprentice, is marked by a deep mastery of Malaysian, Asian, and Western cuisines. A seasoned judge, he served on the World Tapas Competition panels in 2024 and 2025 and was recognized as a World Professional Chef by the World Association of Master Chefs.
Abang Abdul Rahman Bin Abang Omar
Chef Alex Ting is the Chef-Owner of Kyujin in Sarawak and serves as a distinguished Juror for TAPAS 2026. A graduate of the National Kaohsiung University of Hotel & Tourism, he refined his modern European techniques at Royal Plaza Singapore before serving as the Executive Chef at Alma Shanghai. Under his leadership, Alma achieved “Michelin Selected” status (2019–2020) for its exceptional Spanish tapas. Returning to his homeland, Chef Alex now champions sustainability and a “low carbon food-print,” utilizing native jungle ingredients to celebrate authentic “Sarawakian Flavors.” His rare combination of scientific precision and international mastery of the Spanish tapas tradition provides him with an expert perspective for evaluating the creativity and technical execution of competition entries.
Chef Alex Ting
Chef Pieter James Fitz-Dreyer is a world-class culinary leader and Juror at TAPAS 2026, from Hong Kong. Currently serving as the Executive Chef at the Aberdeen Marina Club (managed by Shangri-La Group), he brings over 30 years of progressive leadership across Forbes 5-star, Michelin-recognised, and Leading Hotels of the World properties in the Asia-Pacific, Europe, and the Caribbean. His distinguished career includes directing multi-outlet operations for elite brands such as Four Seasons and JW Marriott. A specialist in sustainability and concept development, Chef Pieter combines deep luxury brand expertise with a contemporary leadership style focused on talent development. His extensive experience in managing high-revenue operations makes him an invaluable asset for evaluating the commercial viability and technical excellence of competition entries.
Chef Pieter James Fitz-Dreyer
Chef Danny Ho (Ho Wai Seng) is the Executive Chef at Hotel ICON in Hong Kong and a distinguished Juror for TAPAS 2026. Originally from Malaysia, his extensive career includes leadership roles at prestigious establishments such as the Shangri-La Kuala Lumpur, Cova Pasticceria, and The Mira Hong Kong. Widely celebrated as the “Durian Prince,” he is a pioneer in elevating regional Asian flavors into sophisticated culinary creations at Hotel ICON’s award-winning restaurant, The Market. Chef Danny’s technical mastery is supported by advanced professional certifications from Paris and numerous accolades, including the 2016 PATA Face of the Future Award and multiple HOFEX Gold medals. His deep expertise in branding and technical precision provides an elite perspective for evaluating the creative execution of the competition entries.
Chef Danny Ho (Ho Wai Seng)
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