Slow Food Hong Kong includes members from all parts of our local food ecosystem – chefs of Michelin-starred restaurants to small, independent farmers and artisanal tofu makers – as well as members from many different walks of life who are passionate about slow food. Our local convivium’s committee currently includes the following members:


Carol Yau

Carol’s passion for food began in both of her grandmothers’ kitchens while they cooked various Chinese dishes for simple dinners and small banquets. She was further inspired by her mother who loves to cook, improvise and experiment with dishes from different cultures. Carol is one of the earliest members of Slow Food Hong Kong with a membership number of HK1000000010. She pairs her love of food with her appreciation of wine as an active member of the Ordre des Coteaux de Champagne, Commanderie de Bordeaux, The Hong Kong Wine Society and as the Chairperson of the Hong Kong Robert Mondavi Society. Carol has over 20 years of experience in finance and specialises in wealth management. She currently works at Bank Julius Baer.


Terrence Annamunthodo

Terrence is Canadian lawyer originally from Guyana. He is the Managing Director of Perpetuum Wealth Management Limited, a multi-family office. Among the investments managed by Perpetuum is Chateau Meyre, an organic wine estate in Bordeaux, France. Terrence has been a member of Slow Food Hong Kong for 8 years, originally joining out of a passion for food and an interest in becoming involved in the local community.


Ida Chow

Ida has been on the committee of Slow Food Hong Kong since 2007, and she has enthusiastically organized many dinner events at restaurants, home-cooked meals at member’s houses and overseas excursions. She has a deep commitment to the heritage and culture and appreciation of food and wants to develop this theme for the next generation. Ida has also lived in Malaysia, Singapore and England and travels around the world experiencing different foods and cultures. Ida qualified as a lawyer and now focuses on investments. Her other passion is art, and Ida is a volunteer museum guide and has organized art talks and overseas tours.


Fabio Donati

Originally from Northern Italy, Fabio moved to Hong Kong in 2011 after graduating from the University of Gastronomic Sciences (a collaboration of Slow Food and the local governments of Piedmont and Emilia Romagna). Currently, he is the owner and food production manager of PizzaPala, an artisanal pizzeria.


Diane Espley

Diane is a marketing and advertising professional and has had the good fortune to live and work in several different countries. She has worked for several multi-national corporations and now works independently. Her passion for food stems from her deep belief that “you are what you eat” and that food quality profoundly affects one’s well-being. Diane enjoys experiencing different cultures through food and is a strong proponent for locally produced, sustainable, and non-GMO foods. She has been involved with Slow Food Hong Kong since 2009.


Walter Kern

Walter has over 40 years of experience in the food and beverage and hospitality industries that have sent him from his native Switzerland to Saudi Arabia and Hong Kong. He was educated at the École hôtelière de Lausanne (EHL) in Switzerland. In 1990, he founded his own company, Gastro Primo Ltd., a fresh specialty and prepared foods manufacturer now a part of Bakkavor Group Ltd. Walter is now working on bringing his own concept of a gourmet Italian delicatessen and takeaway to Hong Kong. He is also a founding member of the Hong Kong Chef’s Association. Walter has lived in Hong Kong since 1984.


Andrew Sun

Andrew is a journalist, broadcaster and media producer. His work has been featured in the Hollywood Reporter, China Daily, and South China Morning Post. He was also label manager for music company Naxos’ (HNH International) Jazz, New Age and World Music divisions. He co-founded the Reel Asian International Film Festival in Toronto and is co-author of Bistecca: The Book and Bombay Dreams: A Decade of Traditions Reborn.