Kita Conversations KK - Kita Food Festival

KITA CONVERSATIONS - NOV 10

A series of keynote speeches, fireside chats and panel discussions focusing on trends, obstacles and opportunities in the F&B industry in both Kota Kinabalu and further afield today.

This event will include two hours of interactive talks and discussions followed by a refreshment and networking hour.

Oliver Truesdale-Jutras of Re:Growth, Singapore and Folia, Penang: Being a Chef in the Pre-Apocalypse
Ray Adriansyah of Locavore NXT, Bali: What’s NXT for Locavore?
Josephine Lu of Jaws & Claws Chocolate: Will Sabah Chocolate Ever Make It?
David Lee of Ah Yen Traditional Fried Pork: Firing Fine Dining: A Journey Back to my Culinary Root
Johnson Wong of Gēn and Communal Table, Penang and Raphael Peter Lee of Oitom, Kota Kinabalu: Turning Local Ingredients into the New Luxury

Kita Conversation
Date: November 10, 2024
Venue: Hyatt Centric, Kota Kinabalu
Tickets: RM28.00 per pax

About the speakers

Born into a food-focused family, Oliver grew up surrounded by culinary ethics. He trained under sustainable seafood advocate Robert Clark and Quang Dang at Vancouver’s C Restaurant before learning farm-to-table practices from John Taylor in Ottawa, where he became sous chef. After interning at Benu and working with Peter Gilmore at Quay in Australia, he co-founded Stovetrotter, a roving locavore pop-up. Their journey spanned multiple countries, earning accolades like the World Gourmet Summit sustainability award, a Michelin Plate, and the Singapore Eat Local green label. Oliver later led Open Farm Community in Singapore, pioneering farm-to-table sustainability, and now runs Re:Growth, a regenerative hospitality consultancy. He's also an advocate for sustainable food.

Oliver Truesdale-Jutras

Jakarta-born Ray Adriansyah, developed a passion for cooking early on in life. After switching from business school to culinary school in New Zealand, he returned to Jakarta and became Sous Chef under Eelke Plasmeijer. Together, they co-founded Locavore in 2013, which gained acclaim as Asia’s most sustainable restaurant and consistently ranked on Asia’s ‘50 Best’ list. Locavore closed in 2023, making way for their new venture, Locavore NXT. Ray and Eelke also oversee several other projects, including Nusantara, Herbivore, and cocktail bars like Club Soda.

Ray Adriansyah

After years of honing his culinary skills globally, from Sydney to Macau, Johnson returned to Malaysia and, two years later, launched Gēn. Inspired by his passion for Malaysian ingredients and flavours, Gēn opened in 2018 as a Malaysian Cuisine Restaurant, embodying a sense of family, collaboration, and creativity in preserving the nation’s food culture. Johnson, formerly executive chef at Macalister Mansion, brings his signature style to the forefront at Gēn. His dedication was recognized with the Young Chef Award 2024 by the Michelin Guide Kuala Lumpur/Penang.

Johnson Wong

Raphael Peter Lee, is the visionary behind Oitom in Kota Kinabalu, who returned to Sabah from abroad with a mission to elevate and preserve his homeland’s culinary heritage. Inspired by the indigenous traditions of Sabah, especially the Rungus people, Raphael integrates local ingredients and ancient techniques into contemporary dining. Oitom is a culinary journey that celebrates Sabah’s rich biodiversity, using wild herbs, forest produce, and sustainably sourced seafood. Through his innovative dishes, Raphael bridges tradition and modernity, raising awareness of Sabah’s indigenous cultures while pushing the boundaries of the region’s gastronomic future.

Raphael Peter Lee

Josephine, founder of Jaws & Claws Chocolate and a Level 1 & 2 Certified Chocolate Taster (IICCT), is known for crafting single-estate chocolate using Sabah beans. She pioneered the development of fermentation and drying sheds in Sabah to process specialty cocoa beans. By controlling every stage of production, she ensures top-quality and ethical practices. Josephine collaborates closely with local farmers to improve post-harvest techniques, enhancing flavour profiles. From 2020 to 2023, her chocolate won awards from the International Chocolate Awards and Academy of Chocolate, and she received accolades for her contributions to sustainable cocoa production in Sabah.