Devina Divecha
Your seminar host:
Devina Divecha – Writer, Editor, MC and Media Consultant

Devina is an experienced hospitality moderator and chairs the sessions at TO THE TABLE ASIA.

Franco Brodini, Regional Executive Chef, Southeast Asia and Australasia –  Shangri-La Group Kevin Fawkes, Culinary and F&B Director - Anantara Hotels, Resorts & Spas Raheel Ahmad, Culinary Director APEC (Asia Pacific excluding China) - Marriott International

Wednesday 5th October, 09:00 - 10:00

The Culinary Perspective

Raheel Ahmad, Culinary Director APEC (Asia Pacific excluding China) - Marriott International
Franco Brodini, Regional Executive Chef, Southeast Asia and Australasia – Shangri-La Group
Kevin Fawkes, Culinary and F&B Director - Anantara Hotels, Resorts & Spas

Leading experts will be discussing their inspirations in the kitchen and the key dining trends that are emerging. They will be looking at sourcing locally, the advances in technology, how to best reduce food waste, menu optimisation, embracing delivery and managing food and labour rising costs. There are new challenges emerging, but these experts will navigate us through solutions to forge a rewarding future.


Alan Barr, Founder - greymatters Jonathan Heath, Corporate Food & Beverage Director - Six Senses Hotels, Resorts & Spas Nigel Moore, Vice President Food & Beverage, Luxury Brands, South East Asia - Accor Hotels

Wednesday 5th October, 13:50 – 14:50

Sustainability and the Restaurant of the Future

Nigel Moore, Senior Vice President Food & Beverage, South East Asia, Japan & South Korea - Accor Hotels
Jonathan Heath, Corporate Food & Beverage Director - Six Senses Hotels, Resorts & Spas
Alan Barr, Founder – greymatters

Our experts will be discussing how to improve sustainability for the industry. They will look at initiatives that have been successful and the new technologies that are allowing us to increase efficiency and reduce waste. They will look at the menus of the future and how sustainability goals can be reached through reducing food miles, ethical local sourcing and more plant-based dishes. All these innovations arc under the umbrella of creating a sustainable restaurant industry to take us forward, but the total design of restaurants, bars and kitchen space and will require creative re-thinking along the way. By tackling each issue and incorporating the solution at the design phase, then we can see positive change.


Rohit Sachdev, Chief Executive Officer - Soho Hospitality

Thursday 6th October, 09:00 - 10:00

Redefining Luxury Dining in the Post Covid World

Rohit Sachdev, Chief Executive Officer - Soho Hospitality

New consumer behaviour is driving rapid change through the luxury dining sector. Fuelled by a technology revolution, convenience is key and the atmosphere must be engaging in order to encourage dining out at all. Restaurants must be connected with their customers through marketing and social media, while menus must sizzle with authenticity and offer an immersive experience. This discussion will cover how restaurateurs and hotel groups can hope to keep up and thrive in the new world of luxury dining.


Konstantinos Desis, Vice President - Customer Technology Services - South East Asia, Japan & South Korea – Accor Hotels Ira Vouk, Founder, Author & Principal – Hospitality 2.0 Consulting

Thursday 6th October, 13:50 - 14:50

Technology and the Future Guest Experience

Ira Vouk, Founder, Author & Principal – Hospitality 2.0 Consulting
Konstantinos Desis, Vice President - Customer Technology Services - South East Asia, Japan & South Korea – Accor Hotels

The guest experience of the future is technology driven, with diners expecting apps and online booking services for dining in and delivery. But as restauranteurs, how can we capitalise on this era of digital transformation and use the data collected to communicate with a captive audience and provide even better experiences. Our experts will run through the projects and trends in this fast-paced and innovative field, to give us a vision of how technology will evolve our interactions and shape the future of restaurants.