About Sam Sifton
Sam Sifton is the food editor of The New York Times, the founding editor of NYT Cooking and a columnist for The New York Times Magazine. Formerly the national news editor and culture editor, he has also served as The Times's chief restaurant critic. He writes the daily Cooking newsletter delivered to over three million readers and is the author of Thanksgiving: How to Cook It Well.
A chef who's done time at Tetsuya's and was mentored by Dan Hong at Ms G's and Mr Wong, Jowett Yu now lives in Hong Kong where he runs Ho Lee Fook. Catch him with Hong in a one-on-one.
Over a 20-year career at the helm of some of Australia's best restaurants, including Quay, Sydney chef Peter Gilmore knows a thing or two about the creative process. Don't miss his talk at the Theatre.
The success of Lune Croissanterie, a favourite of both Melburnians and visitors to the city, is a reflection of its owner and her dedication. How does she do it?
The chef of Brae, Victoria's award-winning farm-to-table, sustainable restaurant just 90 minutes from Melbourne, is sure to have plenty to say on the future of food.
The man behind Seven Seeds, Paramount Coffee Project and other successful cafes, Dundon is perfectly positioned to join a panel discussing the future of coffee.
Studd, who co-founded Market Lane Coffee to share her love of specialty coffees, is sure to have plenty to say on the future of our daily cup.
Hear from one of the most creative chefs in Asia today. Ryan Clift oversees the award-winning kitchen and bar at Tippling Club in Singapore, with both spaces regularly featured on the Asia's 50 Best list.
The chef behind Sydney hits Ms G's and Mr Wong will sit down with one of his kitchen buddies, Jowett Yu, to talk chef-to-chef.
Author, journalist and critic Jill Dupleix has poured her interest in sustainability into a new project: a guide to sustainable restaurants around the world. Catch her discussing it.
Rowell, co-founder of Square One Coffee Roasters, brings 10 years of experience in the specialty coffee industry to a panel discussing the future of the coffee industry.