The Food’s Future Gala Dinner

The Food’s Future Gala Dinner

A future-forward gastronomic experience featuring a one-night only, innovative menu designed and prepared by 3 acclaimed chefs from San Francisco

Brought to you by:  
Foods Future Summit  Foods Future Summit

As part of 2019’s Food’s Future Summit, Foodie, together with our co-host, Global:SF, is introducing the inaugural Food’s Future Gala Dinner: an exclusive, one-night only, never-been-done-before dinner featuring a menu created and cooked up by acclaimed chefs Tanya Holland and Brandon Jew and Pastry Chef Belinda Leong – all of whom are joining us all the way from San Francisco to design an innovative and one-of-a-kind experience featuring an array of future-forward ingredients and produce.

Food’s Future

Now in its third year, the award-winning Food’s Future Summit gathers change-makers, experts and conscious consumers to delve into key innovations, trends and issues in the culinary and food technology ecosystems. This year, the Food's Future Summit (brought to you by Foodie) is also excited to present its first-ever Food’s Future Gala Dinner, hosted by Asia Society Hong Kong.

Diners will be some of the first in the world to enjoy a carefully prepared six-course drink-pairing menu featuring exciting ingredients and dishes made using the finest of culinary techniques. As well as sampling some truly incredible cuisine, guests will gain insight into the way in which we may be eating in the future, what sort of produce will aid in the formation of a sustainable food ecosystem and how we can change our culinary mentality.

Gala details

7–7:30pm: pre-dinner reception

7:30pm: dinner and programme – includes dialogue with each chef and presentation of the first Food’s Future Innovation Award

Dress code: formal

*Note: the main menu contains meat, fish, gluten and nuts. An alternative vegan and gluten-free menu will be available.


  • wine provided by the California’s Wine Institute, the leader in sustainable winemaking
  • a wide range of future-forward dishes and ingredients, including alternative proteins such as Omnipork, as well as chefs’ thoughts on how we can build relationships with farmers in the future. There will be many future-forward ingredients and surprises in store.
  • a tasting of the incredibly popular and elusive Glyph, the world’s first molecular whisky
  • extraordinary dishes prepared by highly acclaimed celebrity chefs Tanya Holland and Brandon Jew
  • dessert prepared by Belinda Leong, the highly respected French pastry chef behind San Francisco’s award-winning b. Patisserie
  • unique creations and collaborations between three world-class chefs

About Chef Tanya Holland

Chef Tanya Holland

Chef Tanya Holland received her formal French training from École de Cuisine La Varenne in Burgundy, France. She has been living and working in Oakland, California, since 2003 and opened the highly acclaimed Brown Sugar Kitchen there in 2008.

Known for her inventive take on modern soul food, as well as comfort classics, Chef Holland is also the author of the Brown Sugar Kitchen cookbook and New Soul Cooking, was the host and soul food expert on the television series The Melting Pot and competed on the 15th season of Top Chef. She has appeared as a special guest on countless national television shows including the TODAY Show, Ready... Set... Cook! and The Wayne Brady Show, in addition to local San Francisco shows.

Chef Holland is a member of the Chefs’ Council for the Center for Culinary Development in San Francisco. In 2010, she was inducted as a member of the prestigious Les Dames d’Escoffier. The City of Oakland declared 5 June 2012 as Tanya Holland Day for her “significant role in creating community and establishing Oakland as a culinary centre”.

About Chef Brandon Jew

Chef Brandon Jew

Chef Brandon Jew is the chef-owner of Mister Jiu’s. He grew up grocery shopping in San Francisco’s Chinatown with his grandmother – where he found his greatest inspiration. He spent 10 months travelling in northern Italy, where he staged at La Pernice e la Gallina in Bologna. Looking to explore his Chinese cultural roots, he travelled to Shanghai to cook at the Modern Art Museum for eight months. Since 2016, he has continued to celebrate his Chinese heritage at his acclaimed San Francisco restaurant Mister Jiu’s.

Mister Jiu’s, which puts a modern Californian spin on Cantonese classics, has brought some of the sparkle back to San Francisco’s Chinatown, once again making this neighborhood a national dining destination. Chef Jew is focused on incorporating authentic Chinese ingredients and local produce into his dishes and, impressively, makes all his Chinese pantry staples in-house. Mister Jiu’s was awarded a highly coveted Michelin star within its first year of opening. Chef Jew was named the best San Francisco chef of 2017 by Thrillist.

About Pastry Chef Belinda Leong

Pastry Chef Belinda Leong

Chef Belinda Leong began her career as a pastry chef at Restaurant Gary Danko in San Francisco in 1999. After eight successful years, she left the restaurant for Europe to stage at some of the most esteemed restaurants and patisseries in Paris, Barcelona and Copenhagen. After two years in Europe, Belinda returned to the Bay Area and became the pastry chef at Manresa, a Michelin-two-starred restaurant in Los Gatos, California, before opening b. Patisserie.

Chef Leong opened the highly successful b. Patisserie in 2012 with business partner Michel Suas. She and Suas, after being nominated multiple times, were announced as the 2018 recipients of the coveted James Beard Foundation’s Outstanding Baker award.

Food’s Future is our future – take part in it!

To find out more about Food’s Future Summit 2019, click here

To purchase tickets for the Summit itself, click here

Foods Future Summit

Foods Future Summit

Our goal is to inspire and initiate change within the world of food.
Join us at our annual summit!
October 11 & 12th 2019

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