Chef and owner of Magill Estate Restaurant, Scott Huggins honed his craft in Japan and now brings a truly global perspective to his culinary creations. Driven by a profound reverence for nature and the seasons, his culinary philosophy revolves around sourcing the finest local produce. This philosophy has seen him collaborate with some of the world's most celebrated restaurants at home and abroad.

Jamie Musgrave began his culinary career as an apprentice at Knee Deep, before a stint at Rockpool Bar & Grill in Sydney. Returning to Western Australia, he joined roaming restaurant, Fervor, where he went on foraging expeditions alongside Aboriginal elders. After a spell at One Star House Party in Hong Kong, which gave him an eye-opening experience into the attention to detail that goes into creating such intricate food, he became executive chef at Restaurant Botanic in Adelaide.

Sarah Wei is a journalist and producer based in Melbourne and Hong Kong, with a focus on the travel, lifestyle, and arts and culture sectors. She has produced over 35 talks and workshops with 120 speakers, three large-scale 5-day events, over 20 community events,  one VR/AR exhibition, and more than 150 published features and stories across the region.