Speakers

WITH THE INTERVENTIONS OF

Alain Ducasse

Multi-starred chef

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Olivier Wenden

Prince Albert II of Monaco Foundation

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Sandrine Sommer

Moët Hennessy

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Albert Manzone

Société des Bains de Mer

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Dan Barber

Chef - United-States

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Elisabeth Boucher-Anselin

Guide Michelin

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Audrey Bourolleau

Hectar

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Mauro Colagreco

Starred chef

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Alexandre Drouard

Terroirs d'Avenir

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Ecole Ducasse

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Manon Dugré

AgroParisTech

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Fabien Dumont

Market gardener

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Ecole FERRANDI

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Fanny Giansetto

Ecotable

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David Hertz

Chef - Latin America

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Christophe Joublin

AFLYHT
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Camille Labro

L'Ecole Comestible

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Pia Leon

Chef - Peru

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Christophe Maier

Lagosta

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Dieuveil Malonga

Chef - Rwanda

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Laure Mardoc

Cap Veggie

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Virgilio Martinez

Chef - Peru

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Corinne Mbow

Elior Group

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Eva Moreno

Climatologist

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Josh Niland

Chef - Australia

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Sylvain Pagnon

Fisherman

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Jean-Marie Pédron

Seaweed picker

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Gilles Pérole

Deputy Mayor

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Pierre-Edouard Robine

Wild plant picker

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Elisabeth Vallet

Ethic Ocean

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Alice Waters

Chef - United States

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AND MODERATED BY

Daphné Roulier

Moderator

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Alain Ducasse

Chef Alain Ducasse dedicated his life to seeking the authentic taste of ingredients. His culinary philosophy, naturalness, shines through his many restaurants worldwide, and within his Chocolate, Ice Cream, Coffee, and Biscuit Manufactures. A lifelong advocate of mindful eating, he champions sustainable cuisine that respects nature and its caretakers. A true taste ambassador, he has identified and nurtured exceptional talents showcased within Groupe Ducasse Paris and École Ducasse. To reestablish connections between chefs and producers, he founded the Culinary College of France. Always committed to making his cuisine accessible, he conceived Sapid, a welcoming cafeteria offering plant-based, nomadic, and sustainable dishes.

PHOTO © Aurélie Miquel

 

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Olivier Wenden

In 2019, Olivier Wenden was appointed Vice-President and Managing Director of the Foundation by H.S.H. Prince Albert II of Monaco. Previously, he served as the Executive Director and Secretary-General of the Foundation since 2014. An architect of international growth and fundraising strategy, Olivier established partnerships with the private sector and spearheaded new impactful programs. A graduate of the Institute of Political Studies in Bordeaux and holding a trilingual Master’s degree in international business from the University of Paris Sorbonne Nouvelle, Olivier is also passionate about nature and international affairs. He held key positions at the National Council of Monaco as Chief of Staff and Advisor to the President in international affairs.

 

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Sandrine Sommer

Since April 2020, Sandrine Sommer has been leading Sustainable Development at Moët Hennessy. She oversees the LIVING SOILS LIVING TOGETHER program across the 27 Wine & Spirits Houses worldwide, collaborating closely with in-house experts. Formerly Director of Sustainable Development at Guerlain for 13 years, she crafted an ambitious social and environmental strategy. Sandrine contributes to Moët Hennessy’s social and environmental aspirations while upholding the luxury’s excellence. A member of the Scientific Committee of the Albert II of Monaco Foundation, she also imparts her expertise to university students. With a degree in packaging engineering, she joined LVMH in 1999, progressing to her current role.

PHOTO © Richard Schroeder

 

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Albert Manzone

Albert Manzone, a 59-year-old Monegasque, has led internationally renowned companies across various industries. Specializing in operational organization, development strategies, and growth, he has played a significant role in the success of global brands like PepsiCo, Davidoff, and Novartis. In April 2023, he was appointed as the Chief Executive Officer of Monte-Carlo Société des Bains de Mer by Stéphane Valeri, Deputy President, to oversee all operations of the Monegasque group. His responsibilities encompass gaming, hospitality, catering, marine spas, entertainment, finance, marketing, digital, information technology, and human resources, as part of the group’s reorganization strategy.

PHOTO © Alain Duprat

 

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Dan Barber

A fervent advocate of sustainable agriculture and cuisine, Dan Barber is the chef-owner of the restaurants Blue Hill, New York City and Blue Hill at Stone Barns, Pocantico Hills, New York. A pioneer of the farm-to-table movement, he co-founded the Stone Barns Center for Food & Agriculture, an innovative farm and research center linked to his second restaurant. He is also a co-founder of Row 7 Seed Company, collaborating with chefs and breeders to develop new varieties of vegetables and grains. Author of “The Third Plate,” he has received the prestigious James Beard Award multiple times and was appointed by President Barack Obama to the Council on Physical Fitness, Sports & Nutrition.

PHOTO © Richard Boll

 

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Elisabeth
Boucher-Anselin

Elisabeth Boucher-Anselin, with over a decade in the Michelin Group, is the current Communications Director of Michelin Experiences, which encompasses Michelin’s notable ventures such as restaurants, hotels, wine, licensing, and maps, with the renowned Michelin Guide as its flagship component. Her diverse roles include Head of Corporate Media Relations, overseeing announcements on mergers, finance, CSR, R&D, and the Michelin Guides. Formerly, she advised ex-French Minister Brice Hortefeux on media relations concerning the Home Office, Ministry of Labour, and Ministry of Immigration. Appointed as the Communications Director in 2018, she played a pivotal role in introducing the MICHELIN Green Star – a distinction within the MICHELIN Guide that recognizes environmentally conscious restaurants committed to sustainable gastronomy.

PHOTO © Florent Aceto – studio Wildbee

 

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Audrey Bourolleau

After a decade of experience in distribution and marketing roles at Baron Philippe de Rothschild, France Boissons, and Bic, Audrey Bourolleau joined the presidential cabinet in 2017 as an advisor for agriculture, fisheries, forestry, and rural development. In 2019, she co-founded Hectar with Xavier Niel, an innovative agricultural campus in the Chevreuse Valley. The campus features a transitional pilot farm, diverse cereal and livestock cultivation, a training center, an accelerator for agricultural startups, research spaces, and an educational facility. Hectar is committed to addressing current agricultural challenges, such as soil erosion preservation and the creation of agricultural jobs.

PHOTO © Serge Detalle

 

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Mauro Colagreco

From his Argentinean roots to the terroirs of the French Riviera, Chef Mauro Colagreco has embarked on a captivating journey marked by travels, discoveries, and ambitions. His boldness and vision shine through in his cuisine, which transcends seasons and the Mediterranean region. His cooking is instinctive and generous, grounded in local sourcing and nurtured by the close bonds he has woven with the surrounding nature. A committed chef, he advocates for circular gastronomy that respects natural cycles. A responsible and visionary leader, Mauro Colagreco has shattered conventions and wholeheartedly embraced environmental transition. In late 2022, he became the first chef appointed as a Goodwill Ambassador for Biodiversity by UNESCO.

PHOTO © Matteo Carassale

 

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Alexandre Drouard

In 2008, Alexandre Drouard and Samuel Nahon embarked on a bold project: to make healthy food, produced in harmony with nature and humans, accessible to all, enabling everyone to earn a livelihood from their work, while combating the uniformity of food and agricultural practices. Influenced by the Slow Food movement, which advocates for “good, clean, and fair” food, Alexandre wanted to take on the challenge of providing new outlets for these quality products. Today, Terroirs d’Avenir represents nearly 350 producers and farmers, delivers to around 200 restaurants every week, and operates 18 shops in Paris and Montreuil.

 

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Ecole DUcasse

Since its establishment in 1999, École Ducasse has been globally recognized for its excellence in culinary arts and pastry education. Inspired by the unwavering commitment to quality by the iconic chef Alain Ducasse, the school brings together exceptional expertise, including Meilleurs Ouvriers de France, renowned chefs, artisans, and hospitality experts. Always forward-looking, in March 2021, the school entered into a partnership with Nai Lert Group, a Thai real estate and hospitality conglomerate, to develop a network of culinary schools in Thailand, dedicated to spreading their shared passion for hospitality and their pursuit of excellence. The first studio opened in 2022 in the heart of Nai Lert Park in Bangkok.

PHOTO © Boegly & Grazia

 

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Manon DUgré

Passionate about sustainable food and gastronomy, Manon Dugré coordinates the ANCA (Alimentation Nutrition Comportement Alimentaire) chair at AgroParisTech. Her main goal is to make these subjects accessible to a wide audience by promoting innovative culinary approaches based on plant-based ingredients that are undeniably delicious. At the helm of this Think & Do Tank, founded in 2010, she is committed to understanding and guiding the dietary habits of young adults aged 18 to 35 towards more sustainable diets. Her latest project, “Je mange pour le futur” (@jemangepourlefutur), has just been adapted into a book by Éditions Ulmer. A result of collaboration with leading scientists and creative minds, this engaging narrative aims to inspire an increasingly sustainable approach to eating.

PHOTO © Guillaume Galmiche

 

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Fabien Dumont

Fabien Dumont developed his skills primarily by observing his parents working the land and through personal experimentation. He learned from local farmers and elders, with nature teaching him humility and patience. He specializes in cultivating traditional products and rare vegetables. He consciously chooses to practice organic farming to nurture without destroying. What he loves most is selecting new vegetable varieties to cultivate each year. Currently, he cultivates over 50 vegetable varieties, edible flowers, strawberries, melons, and watermelons. His aspiration is to continue discovering and sharing his knowledge.

PHOTO © Nelly Briet

 

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Ecole Ferrandi

As a leading hospitality school and a member of the Conference of Grandes Écoles (CGE), FERRANDI Paris shapes the elite in gastronomy and hotel management in France and internationally. Established as a Private Higher Education Institution of the Paris Ile-de-France Chamber of Commerce and Industry, FERRANDI Paris has a legacy spanning over a century. Its name is associated with several generations of chefs and hospitality and restaurant managers, known for their culinary signatures and innovative talents. Recognized for its excellence, the school emphasizes a pedagogy focused on mastering fundamentals, fostering innovation, acquiring managerial and entrepreneurial skills, and providing real-world practical experience. FERRANDI Paris operates across five campuses in Paris, Saint-Gratien, Bordeaux, Rennes, and Dijon.

PHOTO © Vincent Nageotte

 

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Fanny Giansetto

Fanny Giansetto, a legal expert specializing in environmental and food issues, is the co-founder of Ecotable, a Social and Solidarity Economy enterprise that guides the restaurant sector towards greater eco-responsibility. Through its “Impact” platform, Ecotable provides tools for measuring environmental impact, identifying committed suppliers, and implementing best practices within restaurant teams. Ecotable also offers eco-responsibility training for independent businesses, chains, and event organizers who are conscious of their footprint. Additionally, Ecotable operates as a certification label for eco-responsible restaurants in France and produces the “Sur le Grill d’Écotable” podcast, which delves into social and environmental topics related to food.

PHOTO © Rodney Paul

 

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David Hertz

David Hertz is a celebrated social entrepreneur and culinary expert who utilizes food as a catalyst for transformative social change. TED Senior Fellow and UN Food Systems Champion, Hertz co-founded the NGO Gastromotiva, in 2004 to impart culinary and sustainable food education to underprivileged youth, immigrants, and women. Hertz’s innovative collaboration with Massimo Bottura and Alexandra Forbes led to Refettorio Gastromotiva—a pioneering zero-waste school restaurant during the 2016 Olympics. In 2018, he sparked the Social Gastronomy Movement, and in 2020, amidst the pandemic, he established the Food Bank and Solidarity Kitchens, extending help to marginalized groups. Recognized with the Charles Bronfman Award, he envisions a compassionate world where nurturing humanity coincides with feeding the needy.

PHOTO © Misael Gonçalo

 

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Christophe Joublin

Trained at the Saint Quentin en Yvelines Hotel and Tourism High School, after a career as a teacher and then as a deputy director of professional and technological training, he joined the team at Rainier III High School in 2020. His professional journey from his native Normandy to Haute-Savoie and then to the PACA region has centered around the discovery and promotion of local terroirs and regions. Mindful of current societal challenges, his teams have always been encouraged to innovate in their academic approach to student training. Committed to the service of the French Association of Hotel and Tourism High Schools, of which he now holds the presidency, he also has a strong commitment to advocating for professional and technological education that is accessible to all and a promoter of French gastronomic tradition.

 

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Camille Labro

Camille Labro is an independent journalist for Le Monde, a chef, and an author. She has written books such as “La Cuisine des Marins,” “Naturalité d’Alain Ducasse,” “Fourche et Fourchette,” and “Affaires de goût.” In 2019, she founded “L’école comestible” to promote food education, from the earth to the plate, within schools. Her initiative aims to improve children’s eating habits and raise awareness about the environment, products, and producers. The educational programs offered by “L’école comestible” encompass all stages of the food process, from cultivation to the table, integrating seeds, compost, nutrition, and the history of food.

PHOTO © Anne-Claire Héraud

 

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Pia Leon

Pia León’s journey started 15 years ago leading Central’s kitchen, ranked #1 on the World’s 50 Best Restaurants list. Alongside her husband Virgilio Martínez, she co-directs Central and MIL kitchens, while owning Kjolle. Pia’s global prominence arises from her curiosity, human connection focus, and craft appreciation. Through Mater Iniciativa, she transcends indigenous produce, merging art, culture, and ancient wisdom to spotlight Peruvian megabiodiversity. Pia’s leadership earned her a spot on the Basque Culinary Center’s council. She’s Latin America’s Best Female Chef (2018) and the World’s Best Female Chef (2021), with influence extending to Michelle Obama’s Netflix show and Harvard’s Science and Cooking program.

PHOTO © Gustavo Vivanco

 

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Christophe Maier

Christophe Maier is an accomplished entrepreneur with a passion for marine aquaculture, biotechnology, and business. Holding a BSc in marine aquaculture from Florida Tech (FIT) and an MSc in technology management from HEC/EPFL, he’s now the Founder and CEO of Lagosta. This Monaco-based company pioneers sustainable marine aquaculture, focusing on the European spiny lobster. Their innovative approach blends aquaculture, blue biotechnology, and conservation, ensuring both environmental responsibility and economic value. Through organic cultivation and resourceful byproduct utilization, Lagosta champions a thriving ecosystem. They additionally lead a larvae reintroduction plan, safeguarding the species’ wild population.

PHOTO © Lagosta

 

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Dieuveil Malonga

Hailing from Congo, Dieuveil Malonga is the proprietor chef of Meza Malonga, a culinary laboratory in Kigali, Rwanda. His acclaimed work is guided by the spirit of Pan-Africanism, a celebration of the unity of African peoples, which manifests in Afrofusion: a delicate blend of culinary traditions, innovations, and cultures. In 2016, he establishes Chefs in Africa, a social enterprise that supports African gastronomy worldwide with the endorsement of UNWTO and UNESCO. In Musanze, Rwanda, Malonga is building the Culinary Innovation Village, a genuine ecosystem encompassing a farm, a culinary center, and an application restaurant, dedicated to the preservation and transmission of African gastronomy.

PHOTO © Chris Schwagga

 

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Laure Mardoc

Laure Mardoc is a sociologist specialized in food, a chef, and the founder of Cap Veggie, a training program focused on plant-based and sustainable cuisine for professionals. Cap Veggie supports both commercial and institutional catering teams across France in transitioning towards ecologically-conscious cooking. Laure promotes an inherently inclusive cuisine and crafts high-quality, delightful, planet-friendly vegetarian menus. She believes that all chefs should celebrate the extraordinary French plant-based heritage through their mastery of techniques, boundless creativity, and ability to reinvent culinary traditions.

PHOTO © Valentin Curtet

 

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Virgilio Martinez

Virgilio Martínez is a Peruvian Chef recognized for representing and promoting Peru, its biodiversity and its landscapes on the world gastronomic scene. He is the founder and owner of the restaurants Central (Lima), MIL (Cuzco) and co-creator of the organization Mater Iniciativa. Virgilio grew up in Lima with a passion for exploration, discovery and knowledge. After having worked in kitchens all over the world, Virgilio felt the need to return to Peru, connect with its territory, its people and its culture and create his own restaurant and concept. Thus began a new journey and in 2008, Central was born. His restaurant is currently ranked at the top of the World’s 50 Best Restaurants list.

PHOTO © Gustavo Vivanco

 

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Corinne Mbow

After beginning her career in agri-food and agriculture, Corinne Mbow joined the institutional catering industry at Ansamble in 2007, now a subsidiary of Elior Group. As Director of Food Procurement, her passion for sustainable food became evident. Transitioning to the Marketing Department, she crafts tailor-made offerings for wholesome and satisfying dining experiences, from the well-being of youngsters to the elderly. Holding an Executive MBA from HEC, she now serves as Elior’s Director of Marketing and Development. She is determined in pushing boundaries, harnessing institutional catering as a potent catalyst for shaping the future of food in the face of modern social and environmental challenges.

 

PHOTO © Hervé le Reste

EVa Moreno

Eva Moreno, a Spanish paleoclimatologist, has been serving as a researcher and Associate Professor at the National Museum of Natural History in Paris since 2004. Her research primarily focuses on climate variations in tropical regions during the last glacial cycle. Additionally, she investigates the impact of volcanism on climate. The natural climate variations she studies are used by climatologists to validate climate models and predict the impact of human activity on future climate. As part of her research, she has actively participated in numerous oceanographic campaigns, which constitute some of the most exciting and stimulating aspects of her work.

PHOTO © Marcel Jarron

 

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Josh Niland

Recognized for his mastery of zero-waste marine cuisine, Australian chef Josh Niland has revolutionized fish cutting and preparation practices. This ethical and sustainable approach has garnered unanimous recognition from his peers, the scientific community, and stakeholders in the marine industry. Alongside his wife Julie, he owns several gastronomic establishments, including the renowned St Peter in Sydney. He has also authored two major works, “The Whole Fish Cook Book” and “Take One Fish,” hailed with numerous accolades, including the prestigious James Beard Book of the Year. His third book, titled “Fish Butchery,” is set to be released in the fall of 2023.

PHOTO © Rob Palmer

 

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Sylvain Pagnon

Sylvain Pagnon, an engineer and passionate fisherman, is a strong advocate for the protection and ecological management of the environment. Hailing from a renowned family of Mediterranean fishermen, he dedicates himself to artisanal fishing aboard his boat, the Cupidon, in Carro. Alongside his brother Rémi, he employs various fishing techniques, targeting species such as bluefin tuna, swordfish, hake, sea bream, and mackerel. Sylvain’s commitment to sustainable fishing has earned him respect within the local community. He provides high-quality catches to residents, gourmet restaurants, and the Poiscaille network – a short-circuit seafood distribution network.

PHOTO © Ornella Blanc

 

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Jean-Marie Pédron

A fervent advocate for sustainable food practices, Jean-Marie Pédron is a passionate enthusiast of marine ecosystems and maritime flora. After working in environmental education centers, he served as an educational director and marketing manager at the Grand Aquarium of Saint-Malo, and later became the CEO of the Aquarium du Grand Lyon. An author of various works, he is well-versed in aquaculture engineering and possesses a strong naturalist expertise in marine biology and ecology. In 2007, he founded Les Jardins de la Mer, initially dedicated to the breeding and nursery of mollusks. In 2012, the focus shifted to the harvesting and commercialization of edible seaweed and maritime plants, particularly for use by restaurateurs.

PHOTO © Erwan Balança

 

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Gilles Pérole

Gilles Pérole, a dedicated career educator and Deputy Mayor of Mouans-Sartoux, has devoted over two decades to the field of education. He passionately advocates for the cause of healthy eating in school cafeterias and plays a pivotal role in the complete transformation of collective catering to 100% organic. In response to the lack of local producers, he established the organic agricultural farm, the “Ferme municipale de Haute-Combe,” near the city center. By involving children and creatively preparing products, he has successfully cultivated their love for vegetables and strengthened the connection between food and future generations.

PHOTO © Julien Claudel

 

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Pierre-Edouard Robine

Pierre-Edouard Robine is a wild plant forager and farmer in the Orne Valley, Normandy. He manages a small 25-hectare farm by raising cattle, gathering wild plants, and producing pear cider. With a strong belief in agronomy and a deep appreciation for the interaction between nature and agriculture, Pierre-Edouard was influenced by his father, who converted the family farm to organic practices as early as 1988. He has transformed his farm into a biodiverse landscape and a source of high-value gastronomic products. Since 2018, he has been supplying several renowned restaurants, primarily in Paris, but also in Menton and Nice.

PHOTO © Tiphaine Carro

 

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Elisabeth Vallet

Elisabeth Vallet is the Director of Ethic Ocean, an environmental association dedicated to preserving the ocean and its resources. Ethic Ocean collaborates with the entire spectrum of seafood industry professionals, from fishermen to chefs, to foster environmentally, economically, and socially responsible practices. The organization annually releases the Species Guide, a collaborative effort with researchers, and also hosts a European competition for restaurant professionals championing sustainable cuisine, under the patronage of Chef Olivier Roellinger.

PHOTO © Ethic Ocean

 

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Alice Waters

Alice Waters is a chef, author, food activist, and founder of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local organic agriculture for over four decades. In 1995, she established the Edible Schoolyard Project at Berkeley’s Martin Luther King, Jr. Middle School, using Montessori’s hands-on approach to teach diverse subjects through an organic garden and kitchen. This model spread to 6,000 schools globally. Recently, UC Davis enlisted Waters to establish the Institute for Regenerative Agriculture and Edible Education at Aggie Square in Sacramento. This initiative unites global leaders to combat climate change and public health issues by promoting regenerative food practices in schools.

PHOTO © Amanda Marsalis

 

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Daphné Roulier

After her beginnings in print media (Figaro, Figaro Magazine, Vogue…), Daphné Roulier joined LCI for the news broadcast. She was noticed by Alain de Greff — the historic director of Canal+’s programs — who made her one of the faces of the encrypted channel (Nulle Part Ailleurs, +Clair, Hebdo Cinéma, Histoire(s) de Cinéma, Le Cercle, l’Effet Papillon…). She stayed 22 years. In 2019, she conducted the Grand Entretien for GQ and hosted the show “Rayon Cult'” on Paris Première. On the LCP channel, she presents “Les Grands Entretiens”, and since March 2023, “Maman, j’ai arrêté l’avion”, a monthly show dedicated to environmental issues. On the weekends, she presents on Radio Classique with “Femmes majeures”, a show that celebrates great female musicians.

 

PHOTO © Nicolas Kovarik- Agence 1827 pour LCP-Assemblée

Christophe Joublin

Trained at the Saint Quentin en Yvelines Hotel and Tourism High School, after a career as a teacher and then as a deputy director of professional and technological training, he joined the team at Rainier III High School in 2020. His professional journey from his native Normandy to Haute-Savoie and then to the PACA region has centered around the discovery and promotion of local terroirs and regions. Mindful of current societal challenges, his teams have always been encouraged to innovate in their academic approach to student training. Committed to the service of the French Association of Hotel and Tourism High Schools, of which he now holds the presidency, he also has a strong commitment to advocating for professional and technological education that is accessible to all and a promoter of French gastronomic tradition.

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