WHERE IT ALL STARTED

Award-winning pastry chef, culinary disruptor, cookbook author and TV personality, Anna’s quirky urban street style and distinctive hot pink mohawk make her easily recognisable and a favourite with audiences of all ages. Before spending seven and a half years as Creative Director of Pastry at Shangri-La Hotel Sydney, where she helped elevate hotel patisserie to new heights, Anna refined her craft in some of the world’s most prestigious kitchens, including Pierre Hermé Pâtisserie in Paris, Claridge’s Hotel in London and Sofitel Melbourne. Her exceptional skill has earned her international recognition and accolades including Best Dessert in the UK, Hotel Chef of the Year (Australia) and Pastry Chef of the Year. Anna continues to deliver unforgettable culinary experiences with precision, passion and personality.

Mark is the Proud to be a Chef resident mentor and Anchor Food Professionals Executive Chef consultant for Australia. His long-standing involvement in the program has made him not only a guide but a trusted advocate for young chefs starting their professional journey. With over 30 years in the industry, Mark is at his happiest in the kitchen mentoring the next generation.  His past roles include Wagyu Beef Ambassador for the Gifu Prefecture of Japan, Yuzu ambassador for Kochi Japan and Executive chef for Tune Hotel Group Malaysia. His career highlights include hosting food and culture tours in Japan, India, Vietnam, Cambodia and Sri Lanka and working alongside the original Iron Chefs of Japan as well as Executive Chef of the Prestigious RACV Club in Melbourne.

Born and raised in Singapore, Joachim Lim’s passion for food was shaped by a family deeply connected to dining and the country’s vibrant hawker culture, which remains his greatest culinary inspiration. After completing National Service in the Singapore Army and beginning his career at just 16 with the Grand Hyatt Singapore, he moved to Australia to study at Le Cordon Bleu Sydney, where he was awarded the prestigious Le Grand Diplôme. Joachim spent five years at the renowned Vue de Monde under Shannon Bennett before building a reputation as a respected leader with strong business acumen and a passion for mentoring emerging chefs. As Executive Chef of Society, he champions local produce and a philosophy of treating ingredients with respect, allowing their quality and integrity to shine through in every dish.