Gourmet Beyond Four Walls
Restaurants are not the only places to get gourmet food. A look at the ever-evolving operating models for finer dining (e.g. delivery, co-kitchens)
Sophie Pettit is an adventurous lifestyle journalist with a passion for city life and Hong Kong’s ever-evolving dining scene. Since moving to Hong Kong seven years ago, she has enjoyed exploring all the fantastic things the 852 has to offer, sharing her knowledge through her articles on Localiiz. From discovering the city’s coolest bars and speakeasies, to its most beautiful hiking trails and of course, dynamic cuisine, she hopes to inspire others to make the most out of living in this exciting city she now calls home.
Syed Asim Hussain
Co-Founder, Blacksheep Restaurants
Syed Asim Hussain co-founded Black Sheep Restaurants in 2012, becoming one of the most prolific innovators at the forefront of Hong Kong’s ever-evolving culinary scene. Hussain grew up in his father’s Hong Kong restaurants during summers home from schooling in Pakistan and developed a love affair with the story-telling and hospitality of the restaurant industry.
Co-Founder and CEO, Eatology
Guillaume Kaminer is the co-founder and CEO of Eatology, which provides premium, tailor-made meal programs designed by chefs and tested and tweaked by dieticians to ensure that all the macro-nutrients are spot on, whilst still providing customers with delicious food. Guillaume believes that healthy eating does not need to be complicated.
Head of Partnership, Magnetic Asia