Unique zoosanitary heritage.
The government authority for zoosanitary oversight is recognized and trusted around the world
Serious industry with a modern, efficient, and integrated food safety system.
Healthy and tasty product.
May8Cooking ShowTokyo, Japan
May11Cooking ShowSeoul, South Korea
May16Networking EventShanghai, China
Tony Oh, KoreaCEO of Tony’s Kitchen / Director of F&B Kitchen
Chef Tony Oh’s specialty is Italian-Korean fusion cooking, using unique local flavors to connect producers with consumers.
He has traveled to over 500 regions around the world, including Italy, France, the UK and Germany, and has developed creative recipes using the local ingredients that he has found in each place.
Tony is dedicated to promoting healthy food through activities such as participating in television shows and conferences.
In Milan, Italy, he worked at the Hilton Hotel, Park Hyatt Hotel, the Michelin-starred Savini Restaurant and other locations. He has also been a member of the Asian Star Food Service Division’s marketing team, and worked in Korea’s famous Italian restaurant, Buonasera. He has been a public relations ambassador for various associations and institutions and has also been a judge in cooking competitions.
Wataru Okawa, Japan
Wataru was born and raised in Tokyo, Japan. He began his career as the chef in charge of banquets at the Imperial Hotel in 1990. Then, in 2002, he joined the Grand Hyatt of Tokyo as Executive Sous Chef of the hotel’s elegant Oak Door restaurant.
In 2007, Chef Wataru was named Executive Chef at Keyakizaka, a teppanyaki restaurant that was awarded a Michelin star in the Michelin Guide to Tokyo for 2008.
Chef Wataru has also been invited to work in restaurants in Australia, Saipan and Hong Kong as a specialist in Teppanyaki cuisine. In 2013, while working at Tokyo’s Grand Hyatt Hotel, he qualified as a Yakuzen Master in healthy cooking based on vegetables or medicinal herbs. He has been able to incorporate this knowledge into his cooking.
In 2014, Chef Wataru was named Executive Sous Chef at the Andaz Hotel in Tokyo and formed part of the team right from the moment the hotel opened. This enabled him to play a key role in the development of its cuisine, making the Andaz Hotel a top venue for tailor-made events and weddings with a Japanese menu.
Rodrigo Barañao, Chile
Rodrigo Barañao is a Chilean chef and entrepreneur with over 20 years of experience of cooking, which is his greatest passion.
He spent four years traveling through Europe and the United States early on in his career, taking cooking courses and working in hotels and restaurants in Germany, Spain and Chicago, thereby gaining experience in international cuisine.
Since then, he has set up several culinary businesses in different parts of Chile’s capital city, Santiago. He is currently the owner and chef of the Balthazar restaurant.
In addition to his professionalism, Rodrigo has a great deal of empathy, which has led him to regularly appear on TV shows and Chile’s main morning shows.
He is an ambassador for Chilean pork and this led him to write the pork-themed cookbook Al Chancho con Barañao.
He has won a number of awards, including first place at the Culinary Festival at Chicago’s Signature Room Restaurant. His restaurant was named best restaurant in Chile and one of the top 75 new restaurants in the world in Traveler Magazine. He also received the first place Golden Crab Award in the Peruvian version of Master Chef.