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.

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 Hotels & Resorts

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

If you were born today and joined the hospitality workforce in 2040, what would the industry look like? With the next 20 years to improve our sustainability, how far will we progress? Technology is a huge factor, using it to increase efficiency, reduce waste and integrating it into the service, is key. The effect of our food choices on the planet is also a current concern, so how will menus reflect this in the future? The current rise of meat-free and vegan diets may only be the beginning, rather than a phase, and all ingredients need to be ethically sourced. Restaurants that use local produce and reduce food miles are more environmentally friendly, so how will a greater shift towards this ethos affect restaurants across the Asia Pacific region? 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.


Himanshu Taneja, Culinary Director South Asia - Marriott International Rohit Sachdev, Chief Executive Officer - Soho Hospitality Philipp Blaser, Vice President Food and Beverage Asia Pacific - Four Seasons Hotels and Resorts

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

Redefining Luxury Dining in the Post Covid World

Philipp Blaser, Vice President Food and Beverage Asia Pacific - Four Seasons Hotels and Resorts
Rohit Sachdev, Chief Executive Officer - Soho Hospitality
Himanshu Taneja, Culinary Director South Asia - Marriott International

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.