MARKETPLACE ROUNDTABLE NO. 2
Each year, the Global Aquaculture Alliance convenes many of the world’s leading retail and foodservice seafood buyers to address the major challenges and opportunities facing aquaculture. In this candid, 45-minute question-and-answer panel discussion, panelists will focus on the challenges and opportunities facing retailers and foodservice operators in China and throughout Asia, including seafood sustainability and food safety.
Session type: Panel
Time: Wednesday, Sept. 21, 9:15 – 10 a.m.
Place: Grand Ballroom, 4th floor, White Swan Hotel
Steve Hart joined the Global Aquaculture Alliance’s in 2015 as vice president of education and outreach. Previously, he was executive director of the Soy Aquaculture Alliance since 2011. He directed the formation of SAA, which develops new, domestic markets for U.S. soybeans through the development of U.S. aquaculture production. He was also involved in the formation of the Coalition of U.S. Seafood Production in 2013. from 2007 to 2013, Hart was director of aquaculture for Indiana Soybean Alliance . He has a bachelor of science and a master of science in fisheries and wildlife, with a concentration on aquaculture, from Michigan State University, and doctorate of philosophy in fisheries and wildlife from Purdue University.
Rolf Knecht is executive chef at Grand Hyatt Shanghai. Raised in a family of chefs in Switzerland, he began his career 19 years ago and has gained abundant experience in five-star establishments throughout Europe, North America and Asia. He returned to Grand Hyatt Shanghai in 2016 where he started his Hyatt career as executive sous-chef. In 2009, he was promoted to the role of executive chef at Grand Hyatt Fukuoka in Japan and, later, Grand Hyatt Jakarta in Indonesia.
Chef Alan Orreal is the director of culinary at Shanghai Disney Resort. Previously, he was director of food and beverage development for Resorts World Sentosa. Born in Australia, Orreal has lived and worked in Asia for much of his life. With 30 years of culinary experience, ranging from five-star hotels, airline catering, fine dining restaurants and now integrated resorts in Singapore, Taiwan, Hong Kong, Sri Lanka, Japan, China and Australia, his style of cuisine is described as modern global cuisine that is both dynamic and borderless.
Richard W. Shen works has been QA director for Yum! Brands Inc.-China Division since 2013, involved in supplier QA management and QA excellence. Previously, he worked at leading food companies such as Unilever, Kellogg’s and McCormick and in various sectors in food industry, including seafood. While in the seafood sector from 2005 to 2013, he worked on enhancing the food-safety and quality-assurance management standards and practice for different sections along the seafood supply chain. A graduate of the University of New South Wales of Australia with a masters in food science and technology, Shen is the member of the Institute of Food Technologists (IFT) and was awarded as its certified food scientist in 2012.
Helen Gao is the head of the Gfresh international business development team. Her major focus is to develop partnership with producers, exporters, certification associations and stakeholders in the supply chain of seafood resources from around the world, and contribute to expand Gfresh’s online B2B marketplace to include China mainland, Hong Kong and other global markets. Prior to joining Gfresh in 2015, Helen spent more than 12 years in the branding and marketing field in greater China and Southeast Asia to serve multi-national FMCG and foodservice brands.