Axel Thorsteinsson is a Reykjavík-based baker, pastry chef and entrepreneur with over two decades of global experience. From leading brand bakery operations across the Middle East with names such as Bouchon Bakery, Princi and Dean & DeLuca, to shaping Iceland’s culinary scene, his work has been celebrated with national and international awards.

Cesare Battisti is the chef and co-founder of Ratanà, a landmark of contemporary Milanese cuisine. He is known for reinterpreting Lombard tradition with respect, innovation and simplicity. His cooking is rooted in seasonality, memory and sustainability.

Michelin-starred chef Christopher Lai is a renowned figure in the Nordic culinary scene and currently serves as Food and Beverage Manager and Culinary Leader at Bjertorp Castle, Sweden. He is known for his modern Nordic cuisine, influenced by classical French and Italian cooking.

Colibrí Jiménez is a Mexican chef with over 15 years of experience researching and cooking authentic ancestral Mexican cuisine. She is currently the head chef and owner of Tierra de Nadie, the first culinary apothecary, where she incorporates medicinal plants and herbs into her cooking.

Friðgeir I. Eiríksson is the owner and head chef of Eriksson Brasserie, widely known for his contributions to Icelandic gastronomy. He previously led the kitchen at the Michelin-starred Domaine de Clairefontaine in Lyon, France. In 2007, he represented Iceland at the Bocuse d'Or and has since played an active role in shaping the country’s culinary scene, including as head chef at Hótel Holt in Reykjavík.

Jakob Lyngsø is a distinguished Danish chef renowned for his expertise in French cuisine. As co-head chef at Copenhagen’s Bistro Boheme, he plays a key role in blending French culinary tradition with Danish warmth.

Jesper Krabbe is a Michelin-starred Danish chef known for his uncompromising fire cooking, deep ingredient knowledge and raw culinary storytelling. After earning two Michelin stars in fine dining, he chose a wilder path and founded Krabbefood – a concept rooted in Nordic terroir, fermentation, ageing and open-fire cooking, often set in the heart of nature.

Known for his innovative cuisine, American chef Jonah Kim has a background shaped by both his Korean heritage and training in acclaimed Japanese restaurants. His dishes often weave together Japanese and Korean flavours in surprising and delicious ways, with a focus on ramen, small plates and unique takes on classic dishes.

Leifur Kolbeinsson is the head chef and owner of La Primavera, one of Iceland’s oldest restaurants, offering fine Northern Italian cuisine made with high-quality local produce. His mission is to create and celebrate honest, high-quality Italian food for the people of Iceland.

Pippa Lovell is a chef redefining the relationship between food and the planet. Her career centres on travelling, inspiring and sharing knowledge through pop-ups and public speaking. Key topics include sourcing, sustainability and, above all, how foraging and the use of invasive weeds and species can support our environment, not exploit it.

Sigurður "Siggi Lauf" Laufdal is an award-winning Icelandic chef, and the owner and head chef of restaurant Lóla. Siggi has been honing his craft in celebrated kitchens at home and abroad since the age of 15. He has worked under the legendary Rasmus Kofoed at his three-Michelin-starred establishment, Geranium, in Copenhagen, and at one-Michelin-starred Olo in Helsinki.

Sylvia Vavik-Flåten is a Mexican-Norwegian chef, educator and the founder of Sylvia's Mexican Kitchen. With over 20 years of experience in gastronomy, Sylvia specialises in authentic Mexican cuisine as well as innovative Mexican-Nordic fusion. Her work is rooted in strong cultural heritage, creativity and sustainability – bringing together two culinary worlds through storytelling, flavour and tradition.

Tala Bashmi is a Bahraini chef celebrated for redefining Khaleeji cuisine by marrying regional flavours with contemporary and global techniques. A 2019 Top Chef Middle East finalist, she has since received numerous honours. In 2024, she was appointed Gastronomy Ambassador by the UN World Tourism Organisation, championing Bahrain’s culinary heritage worldwide.

The Culinary Team of Finland is a group of top chefs representing the pinnacle of Finnish gastronomy both internationally and at home. The team consists of carefully selected professionals who work together to highlight the skills, innovation, pure flavours, and unique ingredients of Finnish cuisine.

Thrainn Freyr Vigfusson is the head chef and owner of the renowned restaurants: Sumac and the Michelin-starred ÓX in Reykjavik. He is known for his unique approach to flavours and ingredients, as well as for challenging tradition and expectations with cutting-edge techniques.