Vijay Mudaliar is the owner and operator of Native and Analogue Initiative, two restaurant-bars that have been noted internationally for their ground-breaking drinks and sustainability efforts. Through Native, he champions local and regional produce, while Analogue Initiative pioneers alternative methods and ingredients to  to spearhead modern-day bar culture. With the synergy between the two concepts of Native and Analogue, Vijay continues to push for ever new ideas and innovation, whilst remaining open to sharing knowledge and paving the way for the next generation.

Lee Fordham is the founder of Synthesis, a Creative Data Consultancy, who specialise in helping future proof business by making sense of the world's data.

He's especially interested in the Future of Food and building demand for ingredients of tomorrow like jellyfish, insects or cell cultivated meat. Every year Synthesis hosts an immersive dinner exploring what our plates will look like a decade from now, and Lee is currently preparing for Menu 2034.

After obtaining his degree in Aerospace Engineering from the University of Michigan, Hari worked closely with environmental and sustainability regulations, reporting, and strategy. While working as a consultant, seeing companies turn away from making an impact because of the sheer time and effort it takes made it apparent that to make change happen, practising sustainability needs to be made as easy as possible.

This led Hari so co-found Zuno Carbon, an award-winning climate tech startup based in Singapore that helps businesses navigate the messy sustainability landscape. As one of the youngest climate-tech startup founders in the world, Hari was listed in Forbes' 30 Under 30 in 2023.

Committed to roles with social purpose and a passion for doing business for good, Claire joined Belu following a 10-year career in the NGO sector, including WaterAid, the global water charity.

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​Belu helps hospitality and workplaces deliver positive social and environmental impact through sustainable water service. Belu is a leading social enterprise, Claire's role involves inspiring others that there is a better way to do business, putting people and the environment first. Belu reinvests profits into water stewardship and circular economy initiatives and gives all net profit to WaterAid to help bring clean water, decent toilets, and good hygiene to communities worldwide.

Oliver’s culinary journey started in Canada where he grew up in a food-oriented family close to good food and food ethics. Alongside partner Phoebe Oviedo, he founded Stovetrotter, a roving locavore pop-up in which they travelled around the globe showcasing local products from an outsider’s point of view. This led to them taking the helm at Open Farm Community in Singapore, where Oliver expanded the farm program and developed the restaurant identity into a pioneer in the local farm-to-table sustainability movement. Today, Oliver is Founder and Chef of Re:Growth, a consultancy for regenerative hospitality where he helps businesses transform to be more sustainable, both economically and environmentally.