Our speakers are chosen for their passon, drive, and their ability to inspire chefs around the worlds. They are leaders that we look up to for inspiration. It is important for us to create a sense of continuity. Rather than only invite new chefs to discuss the future of food, each year a number of past speakers will return to reflect on their previous presentation and assess the change or development of their thought and practice. 

Food on the Edge is an open platform for top class chefs to address a wider audience about their concerns for the future of our industry.

JP McMahon
Symposium Director