Chef Christianne Domit, originally from Mexico City, began her career in architecture before discovering her true passion in gastronomy. After completing an internship with Chef Rodolfo Castellanos in Oaxaca, Domit embarked on a global culinary journey that led her to work alongside renowned chefs such as Dan Barber at Blue Hill at Stone Barns, Ben Shewry at Attica, David Thompson at Nahm, and René Redzepi at Noma. These experiences allowed her to develop a deep understanding of ingredient sourcing and further shape her culinary philosophy. Upon returning to Mexico, Domit became involved in innovative projects such as El Santuario in Valle de Bravo and Mesa Nómada, a project by chef Emmanuel Prieto, with whom she eventually opened her own restaurant, Taverna, in Mexico City in 2021. Since opening, Taverna has received multiple accolades, including three consecutive recognitions from Culinaria Mexicana and placements on Marco Beteta’s list of the 100 Best Restaurants in Mexico. Her cuisine combines techniques and flavors from diverse culinary traditions, with a strong focus on fire and smoke, sustainability, and education around the origin of ingredients. Each dish reflects her passion for the culinary arts and her deep respect for the products she works with.

Prieto began his professional training under the guidance of a renowned French chef in Brazil, where he honed his discipline and refined his techniques in French and South American cuisine over the course of 18 months. At the age of 25, he embarked on a culinary journey that led him to explore flavors from around the world. During this period, he worked in some of the most prestigious restaurants in South America, Southeast Asia, and Scandinavia, as well as serving as a private chef in Baja California Sur. These international experiences broadened his vision and enriched his culinary approach. Upon his return to Mexico City, Prieto found inspiration in world-class establishments such as STUD!O in Copenhagen and René Redzepi’s NOMA. This inspired him to establish MESA NÓMADA, a gastronomic experience recognized for its creativity and innovation. He later opened his first restaurant, TAVERNA, which has received multiple awards, including three consecutive recognitions from CULINARIA MEXICANA and a spot on MARCO BETETA’s list of the 100 BEST RESTAURANTS. Prieto’s culinary style is distinguished by impeccable technique and a deep respect for traditional flavors, enhanced with a contemporary touch. His approach is rooted in incorporating memory and emotions as essential ingredients, using smoke, fire, and ashes as signature elements to elevate flavors. Affectionately known as “Chef Emme,” Prieto prioritizes the use of local and fresh ingredients in all his projects. He places special importance on sustainable sourcing, working with local farmers and producers to ensure the highest quality. Fresh catches of the day, organic meats, and fresh dairy products are the foundation of his menus. His culinary philosophy is centered on simplicity, authenticity, and a commitment to freshness.

Chef Garam Park is the Executive Chef of Dresden Green. She graduated from the Culinary Institute of America (CIA), widely considered as one of the top three culinary schools in the world. With her diverse and brilliant work experience at Michelin-starred restaurants such as Restaurant Daniel, The CIA, Le Bernardin, and Eleven Madison Park in New York, she served as the head chef at CHOI. Currently, she oversees Dresden Green and presents new and delicate dining experiences.

Chef Naoto was born in Tokyo His first step as a ‘cuisinier'(cook) was in the so-called ‘yoshoku'(western style cuisines) restaurant in Tokyo. He studied French cuisine under Hiroyuki Sakai, a famous chef of ‘La Rochelle’ in Shibuya with his interest triggered by a famous TV program of NHK(Japan Broadcasting Corporation), ‘Cooks for the Emperor’. In 1994, he moved to France and obtained rich experiences as a ‘cuisinier’ in ‘La Promenade’ in Loire, ‘Fauche’ in Paris, ‘L’Espérance) in Vézelay, Bourgogne, and other fine restaurants in France. In 1996, he returned to Japan and contributed to the establishment of ‘Austral’ as sous-chef (vice chef). In 2001, he was appointed as chef of ‘Austral’. November. In 2006, he opened ‘L’Embellir’ in Minami-Aoyama, and in 2008, he obtained ‘one star’ in the famous Michelin guidebook of Tokyo, 2008 version. L’Embellir has been receiving Michelin star for 12 consecutive years. On August 2021, he opened “naoto.K” in Kanda-nishiki-cho, Tokyo.

Born in Thailand, his passion for cooking was inspired by the flavors of his mother and grandmother’s home-cooked meals. After completing his Economics degree at Chulalongkorn University, Chef Ton pursued his culinary dream at the Culinary Institute of America and later earned an MBA in Hospitality from Johnson & Wales University. His career took him to Michelin-starred kitchens in New York, including Eleven Madison Park, The Modern, and Jean Georges. Chef Ton is passionate not only about cooking but also about wine, earning certification as a sommelier. He is known for elevating Thai cuisine, combining traditional flavors with modern techniques and ingredients, and for being a prominent figure in Bangkok’s dining scene. As a judge on popular TV shows like Top Chef Thailand and Kitchen War Thailand, Chef Ton has become a respected authority in the Thai culinary industry. His restaurants continue to be celebrated for their creative and innovative approach to Thai cuisine.

• Le Du (*1 Michelin star & No. 1 Asia’s Best 50 restaurants 2023)
• Nusara (* Michelin star& No. 3 Asia’s Best 50 restaurants 2023 & Art of Hospitality award 2024)
• Baan (Michelin Guide Thailand )
• Samut (Michelin Guide Thailand)
• Lahnyai Nusara (Michelin Guide Thailand)
• Sood (Michelin Guide Malaysia)
• Lawoi