Lars Peder Hedberg is the founder and publisher of the White Guides, covering the
restaurant scene in the Nordic countries and now expanding globally through the 12forward by
White Guide initiative, identifying the 12 eateries in each world city that push gastronomy
forward. (You can download the app as a freemium from App Store or Google Play). He is also
co-founder of agency group Intellecta, listed on Nasdaq OMX in Stockholm and active in 15
countries worldwide. In addition he is one of the longest-serving chairmen of the vastly
influential World’s 50 Best Restaurants.
About White Guide Global.
Originally an organic chemist and since 1978 senior lecturer at Communication Studies at Roskilde University and during 40 years active on the Danish culinary and gastronomic scene as a writer, radio and television journalist, event organizer, project developer, educator, president of The Danish Gastronomic Academy and consultant for The Ministry of Foods and Fisheries and The Ministry of Culture. Member of The Danish Food Writers Guild and contributor to The Oxford Symposium on Food and Cookery. Among the authors of The Manifesto for the New Nordic Cuisine and the developers of The New Bolivian Cuisine.
Dr. Morgaine Gaye is a Food Futurologist and director of bellwether: Food Trends, the first food trend research compendium. Morgaine looks at food and eating from a social, cultural, economic, trend, branding and geo-political perspective. She consults to leading blue chip food companies and manufacturers, delivering bespoke trend briefings and NPD ideation. Morgaine is a frequent media contributor in print, radio and TV. A number of her academic food research papers have been published. She is a guest university lecturer in UK and Sweden and is on the reviewing panel for the International Food Design Conference and yearly academic journal. As part of the EU Commission, Morgaine was the chair at the Brussels Parliament for 2015.
Read more about Dr. Morgaine Gaye here.
Journalist Miriam Zesler is a TV host at the Danish national broadcasts TV2 and TV2 NEWS, where she serves the morning news. In addition to the political and international agendas in her work, Miriam is very passionate about good food. An interest she has also cultivated professionally in her previous job as Editor at the Danish newspaper Politiken on, among other things, the food section Spis&Bo.
Born in Copenhagen, Kamilla Seidler is the executive head chef of Restaurant GUSTU,
which is Melting Pot Foundation Bolivia’s first project. GUSTU’s objective is to endow the youth
with abilities and knowledge to start their own businesses, creating a value chain that constantly
vitalizes Bolivian cuisine. Kamilla was awarded Latin America’s Best Female Chef in 2016 and
GUSTU is ranked N°14 by the « Latin America’s 50 Best Restaurants ». Before moving to
Bolivia in 2012, Seidler’s cooking career was already on firm footing. She had worked in some
of the world’s best kitchens, from Mugaritz in San Sebastián and Belmond Le Manoir Aux
Quat’Saisons in Oxfordshire, to locally celebrated restaurants Paustian and Geist in her native
More abouut Camilla here.
Elisabet Skylare, originally from Sweden now living in Copenhagen, is Senior Adviser at the
Nordic Council of Ministers and part of the team behind the Nordic Food Policy Lab. Elisabet is
member of the board at Copenhagen Cooking & Food Festival and has for the past 12 years
worked in the field of food culture and creative potential.
More about Elisabet here, about the Nordic Council here.
Geoffrey knows the industry from the bottom up as few. From waitering and serving, bar
backing and being a wine sommelier working 80-90 hours a week at some of the top bars in
NYC and San Francisco, Geoffrey now owns one of Copenhagen’s most cutting edge bars,
Read more about Balderdash here.
Rasmus is a 36 year old Danish bartender, writer, photographer, spirit importer and
workshop facilitator. He has been working in the bar industry for 15 years first in Århus and then
in Copenhagen. It was during his time at Ruby Rasmus stumbled upon akvavit: “It all made
sense, and for the last 4-5 years I have been an akvavit disciple preaching the gospel of our
In 2014 Rasmus took his expertise to the renowned cocktail bar, Duck and Cover.
More about Duck and Cover here.
Hanne holds a Master in molecular biology and a PhD in Food Science and Technology from Aarhus
University with a focus on milk, milk proteins and products. Currently holds a position as Application
Scientist at Arla Food Ingredients, focusing on development, optimisation and characterisation of both
traditional and innovative foods.
More about Arla Food Ingredients here.