Melina Shannon-DiPietro  is Executive Director of MAD, the non-profit organization founded by René Redzepi of restaurant noma. MAD inspires and assists chefs, servers, and the food community to make a real and sustainable difference in restaurants, communities, and the world at large. Melina has been building programs, public dialogue, and partnerships that transform our understanding of food, community, and environment for fifteen years. Prior to MAD, she was Director of Food & Revenue Strategies for Friends of the High Line, the organization that changed an abandoned elevated rail line into one of New York City's best-loved public parks. Melina began her career as co-founder of the Yale Sustainable Food Program. Originally from Albany, New York, Melina now calls wonderful Copenhagen, Denmark, her home.

Melina Shannon-DiPietro is Executive Director of MAD, the non-profit organization founded by René Redzepi of restaurant noma. MAD inspires and assists chefs, servers, and the food community to make a real and sustainable difference in restaurants, communities, and the world at large. Melina has been building programs, public dialogue, and partnerships that transform our understanding of food, community, and environment for fifteen years. Prior to MAD, she was Director of Food & Revenue Strategies for Friends of the High Line, the organization that changed an abandoned elevated rail line into one of New York City's best-loved public parks. Melina began her career as co-founder of the Yale Sustainable Food Program. Originally from Albany, New York, Melina now calls wonderful Copenhagen, Denmark, her home.

  Boris Schiøler, f ormer "rock god" of the polka-punk orchestra Düreforsög, lives in Samsø, an island in the middle of Denmark. Since 2011 he has run a project together with the University of Olhao (Portugal) and the Danish University of Agriculture, in order to breed Edulis-Oysters in floating boxes on water. The goal is to protect the environment and to encourage the local society to nurture the oysters. At ArktiskMat he will talk about how, with very little resources, you can build your own oyster farm. And of course, he will also play polka-punk. 

Boris Schiøler, former "rock god" of the polka-punk orchestra Düreforsög, lives in Samsø, an island in the middle of Denmark. Since 2011 he has run a project together with the University of Olhao (Portugal) and the Danish University of Agriculture, in order to breed Edulis-Oysters in floating boxes on water. The goal is to protect the environment and to encourage the local society to nurture the oysters. At ArktiskMat he will talk about how, with very little resources, you can build your own oyster farm. And of course, he will also play polka-punk. 

  Saori Ichihara , head chef and owner of newly opened restaurant Ichi in Stockholm. Born and raised in Osaka, Japan. Moved to Sweden in 2014 and have worked at renowned restaurants, such as Esperanto (*) and Oaxen Krog (**). She was awarded a bronze medal In “chef of the year” 2015 and recently won the “Stella awards” as female chef of the year.  At ArktiskMat, Saori and her team will be responsible for one of the main dinners

Saori Ichihara, head chef and owner of newly opened restaurant Ichi in Stockholm. Born and raised in Osaka, Japan. Moved to Sweden in 2014 and have worked at renowned restaurants, such as Esperanto (*) and Oaxen Krog (**). She was awarded a bronze medal In “chef of the year” 2015 and recently won the “Stella awards” as female chef of the year.

At ArktiskMat, Saori and her team will be responsible for one of the main dinners

  Sven Erik Renaa.  In 2015, Sven Erik Renaa opened a small studio restaurant, Re-Naa, that was the first and only restaurant outside the capital in Norway to earn a star in Guide Michelin in 2016, a star they have earned every year since. It´s been said about Re-Naa that it´s Nordic, but not by the anorectic-puristic school. Chef Sven Erik Renaa is clearly inspired by the beautiful products from the Norwegian mountains and fjords, but borrows easy ingredients and techniques from both the Mediterranean and Asia to give the guests a taste image as addictive as fast food - a perfect blend of salty, sweet and fat ice-cream large doses of umami. It is clean, but rich.

Sven Erik Renaa. In 2015, Sven Erik Renaa opened a small studio restaurant, Re-Naa, that was the first and only restaurant outside the capital in Norway to earn a star in Guide Michelin in 2016, a star they have earned every year since.
It´s been said about Re-Naa that it´s Nordic, but not by the anorectic-puristic school. Chef Sven Erik Renaa is clearly inspired by the beautiful products from the Norwegian mountains and fjords, but borrows easy ingredients and techniques from both the Mediterranean and Asia to give the guests a taste image as addictive as fast food - a perfect blend of salty, sweet and fat ice-cream large doses of umami. It is clean, but rich.

  Esben Holmboe Bang  is head chef and co-owner of Norway’s ground-breaking three Michelinstarred Restaurant Maaemo. He was born and raised in Copenhagen, but has spent most of his culinary career in Oslo. The Norwegian terroir is a relatively unknown treasure of the international culinary world, but it is something that Esben is passionate about exploring. Esben’s cuisine is focused on creating an experience around the clean, bright flavors of Norway, using entirely organic, biodynamic, or wild produce. "We opened Maaemo to have something that we felt was the right way to let Norwegian nature shine through on the plate,” explains Esben.  It’s a bold style of cooking that has won the young chef a legion of fans and a listing as one of Time Magazine’s 100 Most Influential Chefs in the World and Elite Traveler Magazine’s ‘2016 Young Chef of the Year.’  In 2012, just 14 months after opening, Maaemo was awarded two Michelin stars in its first ever mention in the prestigious guide, becoming the first, and only, restaurant in the Nordics to do so. In 2016, Maaemo was awarded a third Michelin star, making Esben the youngest chef to currently hold Michelin’s highest accolade and the first ever in Norway to do so. Maaemo was also listed No.79 in the top 100 restaurants in the world at the 2017 World’s 50 Best Restaurants awards, and No.29 in the top 100 restaurants in the world by the influential Elite Traveler magazine.

Esben Holmboe Bang is head chef and co-owner of Norway’s ground-breaking three Michelinstarred Restaurant Maaemo. He was born and raised in Copenhagen, but has spent most of his culinary career in Oslo. The Norwegian terroir is a relatively unknown treasure of the international culinary world, but it is something that Esben is passionate about exploring. Esben’s cuisine is focused on creating an experience around the clean, bright flavors of Norway, using entirely organic, biodynamic, or wild produce. "We opened Maaemo to have something that we felt was the right way to let Norwegian nature shine through on the plate,” explains Esben.

It’s a bold style of cooking that has won the young chef a legion of fans and a listing as one of Time Magazine’s 100 Most Influential Chefs in the World and Elite Traveler Magazine’s ‘2016 Young Chef of the Year.’

In 2012, just 14 months after opening, Maaemo was awarded two Michelin stars in its first ever mention in the prestigious guide, becoming the first, and only, restaurant in the Nordics to do so. In 2016, Maaemo was awarded a third Michelin star, making Esben the youngest chef to currently hold Michelin’s highest accolade and the first ever in Norway to do so. Maaemo was also listed No.79 in the top 100 restaurants in the world at the 2017 World’s 50 Best Restaurants awards, and No.29 in the top 100 restaurants in the world by the influential Elite Traveler magazine.

   Nathan Outlaw   . Originally, from Kent, Nathan now calls Cornwall home and is a proud ambassador of all things Cornish. Having attending Thanet College in Broadstairs, his love for seafood cookery ignited when he came to Cornwall as a young chef to work with Rick Stein.   Nathan has two restaurants and a pub in Cornwall, Restaurant Nathan Outlaw and Outlaw’s Fish Kitchen in Port Isaac and The Mariners public house in Rock.   Further afield are Outlaw’s at The Capital Hotel, Knightsbridge and his first venue outside the UK, ‘Nathan Outlaw at Al Mahara’, in the world famous Burj Al Arab Jumeirah in Dubai.     Nathan’s interest in education and training saw him join forces with Cornwall College to open Academy Nathan Outlaw where enhanced learning opportunities are offered to young  Chefs and Front of House.  He is also in demand at industry conferences where his expertise is valued by those training and by experienced chefs.   Nathan has written several successful cookery books, all except one focussing on seafood cookery.     His easy manner, enthusiasm and obvious passion for his work make him a hit with audiences of all ages at food festivals and he regularly appears on TV programmes like ‘Saturday Kitchen’ and ‘Masterchef Professionals’.

Nathan Outlaw. Originally, from Kent, Nathan now calls Cornwall home and is a proud ambassador of all things Cornish. Having attending Thanet College in Broadstairs, his love for seafood cookery ignited when he came to Cornwall as a young chef to work with Rick Stein. Nathan has two restaurants and a pub in Cornwall, Restaurant Nathan Outlaw and Outlaw’s Fish Kitchen in Port Isaac and The Mariners public house in Rock. Further afield are Outlaw’s at The Capital Hotel, Knightsbridge and his first venue outside the UK, ‘Nathan Outlaw at Al Mahara’, in the world famous Burj Al Arab Jumeirah in Dubai.

Nathan’s interest in education and training saw him join forces with Cornwall College to open Academy Nathan Outlaw where enhanced learning opportunities are offered to young  Chefs and Front of House.  He is also in demand at industry conferences where his expertise is valued by those training and by experienced chefs. Nathan has written several successful cookery books, all except one focussing on seafood cookery.

His easy manner, enthusiasm and obvious passion for his work make him a hit with audiences of all ages at food festivals and he regularly appears on TV programmes like ‘Saturday Kitchen’ and ‘Masterchef Professionals’.

  Arlene Stein  is the founder and Executive Director of the Terroir Symposium, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. Since 2006, Terroir has convened international and Canadian industry leaders annually at a two-day symposium in Toronto—and since 2014 at off-shoot events across Europe and North America—for education, networking and inspiration. From her current home base in Berlin, Arlene travels globally to research responsible food systems and gastronomic innovations. Arlene has a strong knowledge around aquaculture in Canada.

Arlene Stein is the founder and Executive Director of the Terroir Symposium, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. Since 2006, Terroir has convened international and Canadian industry leaders annually at a two-day symposium in Toronto—and since 2014 at off-shoot events across Europe and North America—for education, networking and inspiration. From her current home base in Berlin, Arlene travels globally to research responsible food systems and gastronomic innovations. Arlene has a strong knowledge around aquaculture in Canada.

  Henry DeBey  is a fishery officer with the United Nations Food and Agriculture Organization, or FAO.  He currently works on the Blue Growth Initiative, FAO's approach to sustainable fisheries and aquaculture development within the blue economy.  Previously he worked for The Pew Charitable Trusts and the National Oceanic and Atmospheric Administration on fisheries management.  Henry has a masters degree in environmental science from Yale University and a bachelors degree in geography from the University of California Los Angeles.

Henry DeBey is a fishery officer with the United Nations Food and Agriculture Organization, or FAO.  He currently works on the Blue Growth Initiative, FAO's approach to sustainable fisheries and aquaculture development within the blue economy.  Previously he worked for The Pew Charitable Trusts and the National Oceanic and Atmospheric Administration on fisheries management.  Henry has a masters degree in environmental science from Yale University and a bachelors degree in geography from the University of California Los Angeles.

     Pierre Koffmann  (born 21 August 1948) is a French-born professional chef who has worked mainly in the United Kingdom. He was one of a handful of chefs in the United Kingdom to have been awarded the coveted three Michelin stars at his restaurant La Tante Claire in London.  Pierre Koffmann has been at the centre of fine dining in Britain for over forty years. His restaurant, La Tante Claire in London, that opened in 1977 and closed in 2004 was awarded the maximum three-Michelin stars, making him one of only eight chefs in the United Kingdom to achieve such an accolade  La Tante Claire gained its third Michelin star within six years of opening, an extraordinary feat made possible by Hoffman’s approach to defining extraordinary dishes from classically simple ingredients. His kitchen also became the training ground for some of the world’s great chefs, including  Tom Aikens, Gordon Ramsay, Marco Pierre White and Marcus Wareing.

 

Pierre Koffmann (born 21 August 1948) is a French-born professional chef who has worked mainly in the United Kingdom. He was one of a handful of chefs in the United Kingdom to have been awarded the coveted three Michelin stars at his restaurant La Tante Claire in London.

Pierre Koffmann has been at the centre of fine dining in Britain for over forty years. His restaurant, La Tante Claire in London, that opened in 1977 and closed in 2004 was awarded the maximum three-Michelin stars, making him one of only eight chefs in the United Kingdom to achieve such an accolade

La Tante Claire gained its third Michelin star within six years of opening, an extraordinary feat made possible by Hoffman’s approach to defining extraordinary dishes from classically simple ingredients. His kitchen also became the training ground for some of the world’s great chefs, including  Tom Aikens, Gordon Ramsay, Marco Pierre White and Marcus Wareing.

     Paul Cunningham  cooking everyday from Denmark's wild west coast at Henne Kirkeby Kro. Chef & Wanderer, proud author & photographer. Born in Essex, England 1969. Schooled and trained as chef at various British restaurants and country house hotels. Then he met Lene, a beautiful Danish girl, and moved with her to Korsør, Denmark in 1994. Worked at Søllerød Kro, Formel B, Coquus, co-owner of The Paul - Tivoli Garden in Copenhagen - and since 2012 head chef at Henne Kirkeby Kro.   Got a star in Michelin Guide Rouge in 2003-2011 at The Paul, and a star in 2016 and two stars in 2017 at Henne Kirkeby Kro.    

 

Paul Cunningham cooking everyday from Denmark's wild west coast at Henne Kirkeby Kro. Chef & Wanderer, proud author & photographer. Born in Essex, England 1969. Schooled and trained as chef at various British restaurants and country house hotels. Then he met Lene, a beautiful Danish girl, and moved with her to Korsør, Denmark in 1994. Worked at Søllerød Kro, Formel B, Coquus, co-owner of The Paul - Tivoli Garden in Copenhagen - and since 2012 head chef at Henne Kirkeby Kro.

 Got a star in Michelin Guide Rouge in 2003-2011 at The Paul, and a star in 2016 and two stars in 2017 at Henne Kirkeby Kro.