Dr Agni Prasad Kafle has more than 40 years experience as education researcher, founder Principal of Jiri Technical School, Director of National Skill Testing Authority, founder Director of Training Institute of Technical Instruction, Member Secretary of Council for Technical Education and Vocational Training (CTEVT), Associate Professor of Kathmandu University and Tribhuvan University. He also worked as Trainers’ Trainer in Asia and Pacific Region on behalf of Colombo Plan Staff College, Philippines and Asian Development Bank Institute, Japan. Throughout his profession he worked as technical education and vocational training manager, researcher, curriculum expert, trainers’ trainer, project manager, planner and policy maker, and consultant for World Bank, Asian Development Bank, DFID, GIZ, DANIDA, FINIDA and various bilateral aid agencies in Nepal. He published several research articles on governance, management, curriculum, general education and technical education and vocational training. His expertise combined with his commitment to enhancing vocational training, make him a vital mentor and esteemed member of the advisory board at the International Institute of Gastronomy.

Chef Kavi Hurrydoss, hailing from Mauritius, brings over 25 years of international experience at the Executive Chef level, with expertise honed in esteemed culinary destinations like Japan, Dubai, and Paris. Trained in traditional French cuisine at Le Nôtre Culinary School, Chef Kavi has a distinctive style that blends Mauritian cultural influences with a modern touch. He has held leadership roles at renowned establishments, including as Group Executive Chef for The Meat & Wine Co., where he led the restaurant to win the CAAB Best Steakhouse of the Year Award. He is currently the Group Executive Chef for Hurricane Grills Restaurant and Services. Passionate about mentoring the next generation, Chef Kavi also supported the launch of a commercial cookery college in Nepal, contributing to culinary education globally.

Hailing from the scenic shores of Cox’s Bazaar in Bangladesh, Chef Abu brings over 20 years of expertise in the culinary and hospitality sectors. With a global culinary background, including specialties in French, Italian, Asian, and pastry cuisines, he’s known for creating high-quality dishes without compromising on cost or flavor. Chef Abu has led kitchens in top establishments like the Westin Dhaka and Rydges North Melbourne, and previously owned La Brasserie French Restaurant in Sydney. As a skilled workplace assessor with more than a decade of experience, he has helped culinary professionals obtain Australian qualifications through Recognition of Prior Learning (RPL) and assisted businesses in meeting training benchmarks. Chef Abu is now the founder and CEO of the Australian Business and Culinary Institute, where he continues to shape and influence the culinary industry.

Chef Vivek Saggar is a globally recognized culinary professional with over three decades of experience in the hospitality industry. He began his career with top hotel groups including ITC, Taj, and Hyatt, mastering every facet of food and beverage operations. As the founder of Food Art Consultancy, he has transformed kitchen design, menu innovation, and operational excellence for hotels, restaurants, and hospitality institutions across India. Chef Saggar has played a pivotal role in mentoring teams for WorldSkills India, guiding them to win international medals in Confectionery, Patisserie, Cooking, Bakery, and Hotel Services. He is widely respected for his expertise in curriculum design, faculty development, and professional mentorship, helping institutions align with global standards. A celebrated judge and mentor, he has contributed to MasterChef India and numerous national competitions, workshops, and masterclasses. Through his advisory roles, Chef Saggar continues to shape the next generation of culinary professionals, bridging industry and academia with practical, world-class insights.