Peter Klosse has over thirty years of experience in gastronomy. He owns a five star Hotel and Restaurant De Echoput, near Apeldoorn in The Netherlands. The kitchen is renowned for the preparation of the products from the forest: game, berries and mushrooms.


Peter Klosse is also an academic. From the late eighties he studies wine and food pairing. He developed a new flavor theory, which evolved in a PhD on flavor classification. Essentially, flavor can be assessed objectively; it is a product quality. Tasting is what people do and is therefore by definition subjective. This distinction enables more fundamental research in deliciousness and liking. You can read about this in The Essence of Gastronomy, understanding the flavor of foods and beverages (2013, CRC press, Taylor & Francis).


As a professor he teaches the science of flavor and tasting at the Hotel Management School Maastricht. Klosse also has his own Academy for Gastronomy and trains sommeliers and masterchefs. Currently, he is in the process of founding T.A.S.T.E., the academy for scientific taste evaluation. Its mission is to promote the consumption of real, natural, sustainable foods by: carrying out research, developing knowledge and products, educating, informing independently, combining strengths and working in partnership. Its vision is that 'liking' is the driving force of food behavior and consequently, we must know much more about liking to change food choices that are unwanted in whatever way.

Prof. Charles Spence is an experimental psychologist at the University of Oxford. He is the head of the Crossmodal Research group which specializes in the research about the integration of information across different sensory modalities.


He also teaches Experimental Psychology to undergraduates at Somerville College. He is currently a consultant for a number of multinational companies advising on various aspects of multisensory design. He has also conducted research on human-computer interaction issues on the Crew Work Station on the European Space Shuttle, and currently works on problems associated with the design of foods that maximally stimulate the senses, and with the effect of the indoor environment on mood, well-being, and performance.


Charles has published more than 500 articles in top-flight scientific journals over the last decade. Charles has been awarded the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year, and, most recently, the prestigious Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation in Germany.


As Google’s Director of Global Food Services (based in Mountain View, CA) Michiel Bakker oversees Google’s Global Food program. Michiel and his team take pride in fueling the minds and bodies of those behind Google’s innovative products, serving over 165,000 delicious, nutritious and responsibly sourced meals in 56 countries around the world each day. Through great food experiences, Google Food fosters culture, collaboration and innovation at work.

As the leader of the program, Michiel is focused on developing new insights and evidence in how food experiences can enable individuals and teams to be their best short and long term, and developing internal and external global partnerships to explore and tackle the challenges and opportunities in the broader food systems. The team is also actively working on promoting plant forward diets and enabling individuals to make personal, informed food choices for sustainable lifestyles.


Prior to joining Google, Michiel spent 17 great years with Starwood Hotels & Resorts Worldwide Inc. in various roles. Most recently, he led Starwood’s Food and Beverage in Europe, Africa and the Middle East where he drove operations and guided growth and development. Previous to that, he co-lead Starwood’s F&B efforts in its North American Division and was for many years the F&B leader for Starwood’s New builds and transitions team in NAD.


Michiel is an Advisory Board member for the Stockholm Food forum EAT ( and the Sustainable Business Leadership Council for the CIA – Harvard School of Public Health Menus of Change Initiative ( He holds a Bachelor of Business Administration degree from the Hotel Management School Maastricht (The Netherlands), a MBA from the University of Bradford (United Kingdom), a Master’s of Hospitality Administration degree from the University of Nevada, Las Vegas (USA) and a Master’s degree in Real Estate and Construction Management at the University of Denver, Colorado (USA).


Together with his wife Nicolette, Michiel is raising his two sons (Brian and Andrew) in sunny Los Gatos, California. In his spare time, Michiel loves spending time with his family, hiking, eating out, reading and just enjoying life.


Charles was sent away from high school, but managed to graduate with a VWO diploma at Luzac College, after which he went to the transport academy in Venlo, because his father owned a touringcar operator. This wasn’t what he was meant to do, so he quickly transferred to the Hotel Management School in Maastricht, partially because his parents thought it would be a good idea for him to live in the dorms there. This meant Charly ended up jobping in hotels all throughout the Netherlands, Belgium and Germany, which allowed him to pay for his first car (a Renault 5) and make many friends along the way. At one point, his friends crowned him as “Job King” because he was getting them all a lot of work. Various hotels and restaurants called Charly if they needed personnel. Charly made 5 guilders per job per hour and his friends paid him 5 guilders if he got them a night of work at a hotel or a restaurant. He was sure there was more money to be made this way, so in 1994 he turned to a friend who knew his way around payrolling and started Mise en Place. That year, Charly graduated from Hotel Management School Maastricht, after 6, slow, long years, about which Charly always says: “The turtle sees, experiences and learns a lot more, than the rabbit does…!” 23 years later, Mise en Place is to be found in 7 countries with 55 offices.

Charly is one large chunk of energy and he loves to share that energy with people. He gets his energy from talking with people, motivating and inspiring them. He gives trainings, guest lectures at colleges and universities and he takes part in various clubs – that’s his way of “de-stressing” himself!


Is a serial entrepreneur and social innovator; founder of You Can Group, Settlor of the Future Food Institute no-profit Trust and global leader of the Future Food Ecosystem. This comprehensive ecosystem centers around education, the Future Food Institute, through its precious global partnerships, the Food Innovation Program and the numerous international projects provide a true platform of positive cross-pollination and constant inspiration. The ecosystem is also an accelerator that supports companies in the sector and institutions on the paths towards open innovation, as well as nurturing communities of young entrepreneurs and scientists with "disruptive" ideas through laboratories and the Future Farm project that is a real, working farm for startups in the Agtech sector.


Sara is the Executive Director of the Food Innovation Program, the international Master’s program that aims to inspire and shape a new generation of entrepreneurs and innovators in the global food chain.

She is a member of the Italian delegation of the Young Entrepreneurs G20 YEA and member of the SME Development Taskforce B20 China. She is board member of HIT [Hub Innovazione Trentino] and CAAB [Agri-Food Center of Bologna, which conceived the project FICO Eataly World]



Marcus-Milan Arandelovic (1969) was born and raised in Germany. As a graduate of l’École Hôtelière de Lausanne in Switzerland, he started his international career with Hilton Hotels in 1994 in Hilton Brussels, Belgium. With more than 22 years of experience with Hilton Worldwide across Europe, Milan was appointed area general manager Hilton Benelux in 2012. Overlooking six hotels in the Netherlands (4) and Belgium (2), Milan is primarily engaged with rolling out the operational and commercial framework of the properties in the Benelux. One of his last major projects was the construction of the new Hilton Amsterdam Airport Schiphol, which opened in December 2015.

Milan is passionate about his work and it is his ambition to guide and inspire team members, guests and owners alike. He strives to be inspirational in leadership and developed a broad range of skills and qualifications by taking several post-graduation courses. In June 2015 Milan graduated as Master of Science in Hospitality and Tourism Leadership with merit at the University of Strathclyde, Glasgow, Scotland (in co-operation with Cornell University & Lausanne Hotel Management School).


In his hobby’s Milan loves challenges as well, like running marathons, cycling (mountain biking), cooking for his family and friends and as a true wine aficionado, he likes to explore new wines and new regions and share his experiences with friends and guests alike. As a dedicated husband and father Milan loves family life and frequently takes his wife Katja and kids Alexei, Maxim and Mila on adventurous trips across the globe.

French, in the way Pairet himself is born, traveled, globally stamped, and stubbornly perfectionist. Within four months of opening, That’s Shanghai declared Mr & Mrs Bund the “Best French” restaurant in the city. Since then, it has gone on collecting a slew of awards and international accolades, including No. 43 in The World’s 50 Best Restaurants 2013 and No. 28 in Asia’s 50 Best Restaurants 2016.

This popular eatery was a u-turn for the "Avant-Garde" chef – until Ultraviolet opened. Conceived by Pairet since 1996 and supported by his long time back up VOL Group, Ultraviolet by Paul Pairet is the first restaurant of its kind attempting to unite food with multisensorial technology, in order to create a fully immersive dining experience. Ultraviolet project was first presented to the world in 2010 Omnivore Food Festival in Deauville. After 3 years of making, it opened in May 2012, somewhere in Shanghai.


A single table of 10, a 20-course avant-garde set menu, 5 senses. Supported by the multisensorial technologies, each course is enhanced with its own taste tailored atmosphere, including visual, audio and olfactory compositions. Almost instantly, Ultraviolet wows Shanghai and has been blessed with passionate reviews from the diners, trade and critics, and is described as “the best dining experience ever”. Since opening, Ultraviolet has caused quite a stir in the culinary world, including being ranked No. 3 & The Best in China of Asia’s 50 Best Restaurants 2015, and No. 24 in The World’s 50 Best restaurants 2015. It became the 2nd restaurant from Mainland China, right after Mr & Mrs Bund’s entry in 2013 that made into the list. In the first Michelin Guide Shanghai, revealed in September 2016, Ultraviolet received two Michelin stars.


Being recognized for his “talent, innovation and contribution to Asia’s restaurant industry”, Pairet received the first ever Lifetime Achievement Award by 2013 Asia’s 50 Best Restaurants. Voted for by fellow chefs on Asia’s 50 Best Restaurants list, Pairet earned the respect of his peers and was given the 2016 Chefs’ Choice Award. “Provocative and innovative, his creative flair, daring experimentation and inspired dishes continue to influence chefs around the world.”


2017 February marked the launch of The Chop Chop Club – Pairet’s carvery for UNÏCO Shanghai. “Product driven, essentialist and primitive, The Chop Chop Club is a casual take on global and honest home cooking”. This is where Pairet calls “ À table” at the exact moment when the food is at its peak - and diners would have to follow the call – just like at home. Whole pieces of mains simply cooked at their best, sold on the fly based on a daily program, served whole for the entire table, or by portion for smaller parties – Pairet created a place where the food would command.


No matter it’s for the self-assured fun dining, the avant-garde originality, or the luxury of simplicity, Pairet could be “turbulent, unpredictable, unconventional” for many in the culinary world. “In the end”, says Pairet, “it is the feeling, emotion that evoked by the dish that counts.”

“What's in my Plate?” is the question that Nicola (Nick) Difino, born and trained as chef in Italy, keeps asking himself since the beginning of his studies. Passionate about art, music and good food, Nick soon decides that communicating food the right and correct can play an important role in the evolution of the subject.

Worked as teacher, in PR and Communication in a large Italian food factory and in an ADV company as Copywriter and Concept Developer while heavily searching what is really hiding in the food we eat everyday, just like an hacker, actually, a Food-Hacker.

He felt that his FoodLeaks activity needed to reach a vast audience, so Nick started putting together live shows in which Food, Music and Spoken Works could tell a different side of the food-system while surrounded by taste and romance. He performes in Italy, France and California.

Today is an independent script-writer for web series and documentaries, and also hosts “Vegetale”, a show on the Italian Food Channel “Gambero Rosso”/SKY Television - on how to build a delicious plant forward diet with his work partner Chef Simone Salvini. By a curious irony of fate, a few months before recording the fortunate TV show, Nick was hit by a severe form of cancer and lost his sense of taste during chemotherapy. This will reformulate all his concept about the subject.

His most recent works include a docu-film in which he tells his experience with the illness and how food and conviviality have been his most important alternative medicines.

A real testimony of good and healthy way of eating and living.


@2016 Taste Summit | website by Tamara Peters

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