We are proud to announce the launch of the Slow Food Cooks’ Alliance in Hong Kong!

We are a network of cooks defending food biodiversity across the world.

We are cooks from restaurants and other settings who support small producers, and are the custodians of biodiversity.

Our members in Hong Kong include:

Vinny Lauria: Frank’s American Italian
Sandy Keung: TABLE by Sandy Keung
Samantha Tam: Heimao Foods
Walter Kern: F&B Consultant, Slow Food Hong Kong executive committee member
Gregoire Michaud: Bakehouse
Marcello Scognamiglio: HKGTA Town Club
Emanuele Canuto: La Favorita
Paolo Monti: AMA
Simran Savlani: A Spark of Madness
Christopher Jaime Jalondoni: Brut!
Giandomenico Caprioli: Giando Group
Tina Barrat: vegan chef
Richard Ekkebus: Landmark Mandarin Oriental
Giulioantonio Di Sabato: Mandarin Oriental Macau
Alexandra Young: Freelance chef

Cooks’ Alliance subcommittee:
Adele Wong: SFHK convivium leader
Charlene Ho: SFHK executive committee member
Diane Espley: SFHK executive committee member
Andrew Sun: SFHK executive committee member
Carla Martinesi: CHOMP app founder
Sacha Yasumoto: Dangerous Dinners founder

Want to join the Slow Food Cooks’ Alliance?

Membership is free. Cooks’ Alliance Members are strongly encouraged to join the general Slow Food Hong Kong (basic membership: HK$50 per year).

Check out our Cooks’ Alliance presentation here for more information.

Please apply here, and following your submission, do send an email to info@slowfood.com.hk with the heading “Slow Food Cooks’ Alliance application”. Thank you!