With extensive global operational experience, he has served in a variety of roles around the world including: banquet chef and
specialty restaurant chef at the Marco
Island Marriott Beach Resort, Golf Club & Spa in Marco
Island, Fla.; executive sous chef at the former Santa Barbara Biltmore Marriott in Santa Barbara, Calif.; executive chef at the Torrance Marriott
South Bay in Torrance, Calif.; executive chef at the JW Marriott Century City in Century City, Calif. and director of food and beverage for the JW Marriott Hong Kong in China.
This year's pavilions include The Organic Hub hosted by the Soil Association & Organic Trade Board, Dio Greece (with 16 organic certified producers), Organic Peru, Demeter Biodynamic, Demeter Italy, Austria, Armenia, Ecuador, Thailand, Spain (Galicia region), Sri Lanka (speciality teas), Mezzogiorno — Southern Italian Food (including
specialties from Campania, Calabria, Puglia and Sicily), Epirus, and
South Aegean — winner of the «European Region of Gastronomy 2019» Award — promoting Greek delicacies from across its 50 + inhabited
islands.