Abishek Sahay has been the SeniorDirector of New Verticals at foodpanda since August 2019, leading the growth of foodpanda’s groceries delivery vertical in all 12 markets foodpanda operates in.
Passionate about q-commerce (quick-commerce) and its potential in the future of e-commerce in tandem with fast-changing consumer grocery shopping preferences. Abhishek has successfully scaled foodpanda’s grocery cloud store network, pandamart, to over 40 cities in Asia. Abhishek also oversees partnerships with retailers like supermarkets, pharmacies and convenience and department stores, which are part of foodpanda’s shops vertical.
Prior to joining foodpanda, Abhishek has held strategic positions driving the growth of tech platforms such as Uber, Gojek and Shoppee. Abhishek graduated with a Bachelor’s degree in Mathematics, before completing his Masters in Business Administration at INSEAD.

Marketing Manager. Shing Chap International Pte Ltd (distributor for China Moutai), Specialist in Moutai and China Baijiu. Benson has wide F&B experience, working with restaurants and novel F&B concepts.

Ms Chong holds a Science degree in Chemistry from National University of Singapore, and an MBA from Leicester University, UK. She has over 20 years’ experience in the areas of quality assurance and food safety, well-versed in GMP, HACCP, ISO 9001 and ISO 22000, Organic Standards, 6 Sigma and Total Quality Management.
As a technical professional, she is currently the Technical Chair of food processing & distribution under Singapore food standard committee. She has been working with government authorities such as SFA and Enterprise Singapore in areas of Cold Chain Management Standards, Organic certification, FMCG standards and Food Safety Regulations. In 2017, she received the Merit award for Quality and Standards given by ESG, endorsing her contributions to the Singapore standards journey.
In her current position in FairPrice, she is responsible for the overall control of the food safety and quality assurance system as well as regulatory management for the Co-operatives. Due to keen interest in quality management systems and strong belief that a strong foundation in system will build a strong brand, she has helped Fairprice in developing the risk management framework and various control measures in fulfilling the vision of assuring food safety from source to store.

Dr. Deborah Elms is the Founder and Executive Director of the Asian Trade Centre (ATC) and the President of the Asia Business Trade Association (ABTA).
Concurrently, she is a member of APCO’s International Advisory Council, the G20 Trade and Investment Research Network, and the Advisory Board of the Trade and Investment Negotiation Adviser (TINA) at the United Nations Economic and Social Commission for Asia and the Pacific (UN ESCAP).
Dr. Elms has extensive experience working with governments, international organizations, and businesses and is one of the leading experts on trade policy in the region. She was also active in her past leadership posts in international trade groups having served on the Trade and Investment Council of the World Economic Forum (WEF) from 2017 to 2019, the International Technical Advisory Committee of the Global Trade Professionals Alliance (GTPA), as well as being the chair of its Working Group on Trade Policy and Law.
Prior to her current role, Dr. Elms was head of the Temasek Foundation Centre for Trade and Negotiations and Senior Fellow of International Political Economy at the S. Rajaratnam School of International Studies at Nanyang Technological University in Singapore.
Dr. Elms received a Ph.D. in political science from the University of Washington, an MA in international relations from the University of Southern California, and bachelor’s degrees from Boston University. Dr. Elms frequently appears in the media to provide expert analysis on trade issues in the region and publishes the Talking Trade Blog.

Elif Güngör Reis was born in 1985 in Istanbul.
She graduated from Istanbul Technical University Petroleum and Natural Gas Engineering Department in 2007.
She completed her master’s degree in Istanbul University, Department of Chemical Engineering. She is still continuing her PhD studies in the same department
When she graduated in 2007, she started selling food additives from the industry.
In 2011,her master thesis developed a natural food preservative from Egg Shell, which is the first in Turkey and in the world, and received the Teknogirişim Capital support of the Ministry of Science, Industry and Technology of Turkey.
Reis, which carried out the Tübitak Teydeb project on the same subject in 2013 and received an award from ITU Çekirdek in 2014, is currently the only manufacturer in the industry to produce harmless shelf life extenders.
Realizing the mass production of the product since 2015, Reis works with many manufacturers and exports to the Far East, Middle East and Europe.
She supplies many food additives to food manufacturers by collaborating with the industry’s leading manufacturers and distributors.
Elif Güngör Reis completed Tübitak-Supported Mentoring Programme, Internal auditor training under ISO 9001-ISO 22000 and Lead Auditor training under ISO22000.
Elif Gungor Reis ; As of March 2022, she is the Istanbul Ambassador of FoodHack, one of the world’s largest food technology communities, and Advisor to Rector at Istanbul Arel University.

As Senior Specialist in Food Chemistry & Safety, Heng Hui is currently overseeing all Food Science related consultation and projects. She is one of the pioneering team that supported the construction and operations of NYP’s GMP-compliant food pilot plant. In 2015, she took over the management of NYP’s ISO 17025 accredited Food Safety Centre that offers food testing services, food safety and shelf-life validation consultation and offers food safety training for the industry. She is one of the designated consultants for SFA’s food products label review, also sits in the Standards Development Organisation Food Products Technical Committee and is an approved Training Partner for BRC Global Standards (Food Safety). Recently she has obtained the Consultant Quality Initiative (CQI) Management Consultancy Certification. Currently, she is much involved in Agri-technology and sustainability research and feasibility studies.

Mr. Gary Lee was the Vice President & Deputy General Manager of the Export Sales and Marketing with Tee Yih Jia Food Manufacturing Pte Ltd (TYJ). He was responsible for all TYJ’s global export sales and marketing. Prior to joining TYJ, he was the Business Development Manager with a Publicly Listed Company in Singapore. A strong believer of “competitive strategy” and a proponent of “aligning eco-systemic forces” to “corner the market”, Gary has designed an export methodology that has since seen TYJ expanded its global foot print from 36 countries in 2004 to over 68 countries in 2017.
A trained commando and a survival member of “hell week” in the elite Special Operation Force selection team in year 1997, he has successfully led and penetrated TYJ export business beginning from Asia to Europe, Middle East, North and South America.
An ex council member of a National Sport Association from 1998-2000 and a volunteer member of KDF-EPIC Fund Raising Committee, North West Community Development Council, he shares the passion to contribute to the society.
He graduated with a Bachelor of Arts with the University of Singapore and has an advanced Diploma in Marketing Management with University of Humberside (UK).
He was also appointed as a member of B20 SMEs and Entrepreneurship Task Force in 2015, 2016 & 2017.
Mr Gary Lee is currently a Director and Board Member of SanSeSan Global Pte Ltd, a Singaporean FMCG distribution company with a network of more than 2,000 distribution points in Singapore.

Mr. Gary Lee was the Vice President & Deputy General Manager of the Export Sales and Marketing with Tee Yih Jia Food Manufacturing Pte Ltd (TYJ). He was responsible for all TYJ’s global export sales and marketing. Prior to joining TYJ, he was the Business Development Manager with a Publicly Listed Company in Singapore. A strong believer of “competitive strategy” and a proponent of “aligning eco-systemic forces” to “corner the market”, Gary has designed an export methodology that has since seen TYJ expanded its global foot print from 36 countries in 2004 to over 68 countries in 2017.
A trained commando and a survival member of “hell week” in the elite Special Operation Force selection team in year 1997, he has successfully led and penetrated TYJ export business beginning from Asia to Europe, Middle East, North and South America.
An ex council member of a National Sport Association from 1998-2000 and a volunteer member of KDF-EPIC Fund Raising Committee, North West Community Development Council, he shares the passion to contribute to the society.
He graduated with a Bachelor of Arts with the University of Singapore and has an advanced Diploma in Marketing Management with University of Humberside (UK).
He was also appointed as a member of B20 SMEs and Entrepreneurship Task Force in 2015, 2016 & 2017.
Mr Gary Lee is currently a Director and Board Member of SanSeSan Global Pte Ltd, a Singaporean FMCG distribution company with a network of more than 2,000 distribution points in Singapore.

Chef Ying Wei left her job as an accountant to pursue a career as a pastry chef. She earned 2 Diplomas in Pastry & Baking including the world renowned Le Cordon Bleu Paris, where she trained alongside famous pastry chefs such as Chef Cedric Grolet and MOF Chef Nicolas Jordan.
Chef Ying Wei’s culinary journey includes overseeing banquets at the Shangri-La Rasa Hotel and Resort Singapore, baking instructor with leading culinary institutions in Singapore. Chef Yin Wei loves sharing her passion and expertise with budding pastry makers while constantly honing her skills and showcasing her craft at every opportunity presented to her.

Dr Henry Leung and his team focuses on a bacteria called Cupriavidus necator to produce a biopolymer called polyhydroxyalkanoates (PHA). PHA can be used to make environmentally friendly biodegradable plastics via the left-over nitrogen source in coffee waste. In addition, Henry and his team also developed a new bio-composite with epoxy and coffee waste that has displayed good fire resistance properties and excellent tensile strength. Henry has worked mainly in applied research for industry and academia for over 15 years. He is also an entrepreneur. Henry hosted and co-funded several biotechnology start-ups, like Clearbridge Nanomedics, Nanogenics, Bio-X and PurerSkin.

Currently, Jian Feng is a Senior Development Partner in Enterprise Singapore, managing the food and agriculture space under the Singapore Standardisation Programme and handling strategy and international policy on standards and quality at ASEAN. Internationally, he has a good oversight of ISO standardisation works in circular economy, sustainable financing, environmental sustainability, food products, cold chain logistics and smart farming. In addition, he has established a strong network with leading agri-food tech and low-carbon economy related industry organisations, trade associations, academic and research institutions to collaborate in standards development, adoption and promotion activities.

Previously, he is a senior engineer in the National Environment Agency, with a proven track record in government administration (i.e. Energy Conservation Act and Carbon Pricing Act), and possess a good understanding of industrial manufacturing sectors (i.e. food manufacturing, precision engineering, printing and transport engineering sectors). He is also a certified Singapore-certified Energy Manager (SCEM) and handled Guaranteed Energy Savings Performance (GESP) contracting in the built environment focusing on Energy Efficiency and Conservation.

He is also a certified Project Management Professional (PMP) by the Project Management Institute (PMI), with experience for over 6 years in DSTA, in handling project management and government procurement for aeronautical defence systems.

Karthik has spent 20 years of his Hotel, Food & Beverage career in various organisations including Radisson Blu Hotels, Next Hotels, Outback Steakhouse, Southeast Asia, Chili’s Bar and Grill, USA and Singapore before switching to education to groom the next generation of talent.
Passionate about restaurant operations, market strategy, training, mixology and establishing restaurants from ground up Karthik has been involved in various restaurants opening, hiring and establishing brand standards in the Asia market. He is a holder of Bachelors in Science, Hotel & Restaurant operations from Oxford Brookes University, United Kingdom and Masters in Education from Nanyang Technological University.

Luke leads a globally oriented foresight and strategy consultancy with a focus on food security, food-energy-water and sustainability, technology, and geopolitics. Working with corporates, institutions, governments, and international organisations, he advises on emerging issues, scenarios, and strategic opportunities, and supports organisational foresight capability development.
Luke is also Resident Futurist at Budding Innovations, and a Singapore Futures Fellow (adjunct) at the Lee Kuan Yew School of Public Policy. He speaks and writes at a range of international food, sustainability, and foresight platforms.
A historian and political scientist by training, Luke graduated summa cum laude from the University of Pennsylvania. Before founding Cornucopia, he served for two decades in the agrifood and transport spheres of the Singapore public service in a range of strategy, international, infrastructural, HRD, corporate governance, and foresight roles.