Speakers + Chefs Bio

 

Speakers

Do Ozaki



Director of the Intellectual Property Division from Food Industry Affairs Bureau of the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF)

Do OZAKI is Director, Intellectual Property Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries (MAFF) in Japan. Within MAFF, he is in charge of the agricultural intellectual property system such as geographical indications and plant varieties etc. He joined MAFF in 1996. He served as Senior Policy Coordinator, Minister’s Secretariat, from October 2015 to August 2017; Senior Research Officer, Intellectual Property Division, Food Industry Affairs Bureau from September 2017 to July 2018. He was appointed current position in July 2018. He also gained Master of Law (LL.M) in University of Pennsylvania Law School, United States in 2002.

 

Daniel Kwinter



Strategic Planner / Japan Market Entry Consultant at G-Bridge Ltd

Originally from Belgium, Daniel has over 23 years of international experience as Brand and Marketing Strategy Consultant. He was heavily involved in business development and strategic implementation of Design and Marketing innovation for numerous billion-dollar brands of Fortune 100 companies. Leveraging 15 years of immersion in Japan’s Food & Beverage industry, he has helped multiple Japanese companies to export their products abroad and worked at Sopexa Japan as Client Services Director in supporting European and international key accounts for their 360 campaigns in Japan.

 

Sergio Pavon



Coordinator for international trade

Sergio Pavon works in Brussels at the European Commission (Directorate-General for Agriculture and Rural Development) as an expert on international trade. Part of his professional career was developed in the Directorate-General (DG) for Foreign Trade (exports of agri-food products) and in the DG for Health and Consumer Protection (audits, animal identification and traceability). He has been the spokesman of the European Commission to several International Organizations (World Trade Organization, FAO, ISO, UNCTAD, STDF, etc.). Before working for the European Commission, he developed part of his professional career in countries such as Spain, the United Kingdom and France. His current functions in DG Agriculture and Rural Development include the management of international trade policies such as technical barriers to trade, trade defense instruments, promotion, Geographical Indications, rules of origin and sanitary measures.

 

Marjut Hannonen



Head of the Trade section of the EU Delegation to Japan

Marjut Hannonen is the Head of the Trade section of the EU Delegation to Japan. Before taking up this post she was an adviser in the Directorate General for Trade of the European Commission focussing on implementation of EU’s free trade agreements, and adviser on Asia and Latin America. In 2010-2014 she was the Member of the Cabinet of the EU Trade Commissioner Karel de Gucht responsible for EU trade relations with Asian countries, as well as for several sectoral trade issues including Market Access Strategy and relations with the Member States. She has worked in various areas of EU trade policy, including multilateral and bilateral trade negotiations and trade defence instruments.

 

Chefs

Renowned European and Japanese chefs will welcome you during FOODEX 2020 at the European Union Pavilion to present to you a culinary voyage through Europe and Japan and how best to create The Perfect Match in 15 cooking shows.

Katsuhiro Tamura



Head Chef at Japanese Restaurant, “Kazahana”
Conrad Tokyo

On July 1st, 2016, Mr. Tamura was appointed as the youngest head chef of the Japanese cuisine restaurant "Kazahana" at Conrad Tokyo. Leveraging on his more than 10 years of experience and achievements at “Kazahana”, he has successfully lead at one point or another, the Kaiseki, Sushi and Teppanyaki sections.

Katsuhiro Tamura was born in 1977 in Tokyo. He started training at a wedding hall in Tokyo in April 1997. He then studied the well-established Sukiyaki and Shabu-shabu culinary specialties as well as gathering experience at many other Japanese restaurants before joining Conrad Tokyo in November 2006. He then became a member of the Japanese restaurant "Kazahana" kitchen (Kaiseki section), and in October 2010, he became the youngest deputy chef in the restaurant. He was also the chief of the Kaiseki section.

While cherishing tradition and fundamentals, evolving with fresh sensibility, rich imagination, and modern methods and styles, he is also ambitious to devise new Japanese food menus. In addition, as Conrad Tokyo focuses on wine culture, he is very good at suggesting pairings of wine or champagne with Japanese cuisine.

He has received many awards, including the Minister of Foreign Affairs Award at the 2016 Japan Culinary Competition

(As of February 2020)

 

Christophe Paucod



Owner/Chef, Lugdunum Bouchon Lyonnais
1 Michelin star during 10 straight years (2011-2020)

Christophe Paucod was born in France, in Vénissieux in 1973. At the age of 15, he began his apprenticeship in Rouen and had his first culinary experience in the famous restaurant "GILL” (2 Michelin Stars).

After working at the "Hotel Normandy Deauville”, at “La Tour d'Argent Paris”, “Hotel Plaza Athéné Paris”, “Hotel Bristol Paris” and “Prunier Paris”, he was Chef at “Chez Toutoune Paris”, before arriving in Japan in 1998 where he became a professor at “Le Cordon Bleu Tokyo”.

Since 2000, he has served as the Executive Chef and Food & Beverage Director of “Hotel Sofitel Tokyo” and Corporate Chef of the Accor Japan Group.

Since 2007 he opened his restaurant, Lugdunum Bouchon Lyonnais, in Tokyo, where he serves authentic French cuisine from the region of Lyon. Deli meats, snails, popular desserts such as Rum Baba cake, paired with regional wines; his elegant yet convivial cuisine are an invitation to visit France and the famous “City of Gastronomy!

 

Contact: foodex2020@agripromotion.eu



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