Priya Narain is Event Sales Manager at KERB events. She is also Co-Founders of two separate industry initiatives- Event First Steps, and Diverse Speaker Bureau, which platforms industry experts from diverse backgrounds, helping panels be more representative of society. We spoke to Priya about working across the sector.

Cameron Bownes is Hotel Manager at The Zetter Hotel and Townhouse at The Zetter Group. He started his career with the intention of working in the kitchen. However, he soon found his love for interacting with people and embracing the excitement of a fast paced and unpredictable industry.

Kerran Kaur, or ‘Cook with Keke’ is a chef from London and has worked in restaurants for five years. Currently head chef at plant based cafe The Fields Beneath, Kerran also runs a private consultancy that helps restaurants and cafes reach their plant-based potential. With a focus on local, sustainable produce, Kerran creates recipes that taste great, nourish the body and respect historical context. Kerran works with companies to understand where food comes from, taking inspiration from the many cultures in and around London.

Victoria Idowu, or Chef Vickz, is a private chef working for 5 years in the industry. Victoria currently works for Stormzy, but in the past, she has worked for other celebrities and sports stars like Michael Dapaah, Dave, as well as with duo Krept and Konan for their Crepes and Cones restaurant.

Rishim Sachdeva is head chef at the vegan restaurant Tendril, currently in residency at Soho pub The Sun & 13 Cantons. He has held senior positions at some of the UK’s top restaurants, including The Fat Duck, Almeida, The Dairy, and Chiltern Firehouse. 

Sebastian Pasinetti is the Head of Partnerships at Kelly’s Cause Foundation, who train Mental Health First Aiders in the hospitality industry across the UK. Having worked in the industry, Sebastian is dedicated to creating safe and mentally healthy environments everywhere he goes and is passionate about advocating for space for LGBTQIA+ individuals in hospitality.

Cyan Wong is a London-based bartender and drinks consultant. Having originally gone to art school, she instead found herself passionate about drinks. She has worked in bars around the world, as well as opening some herself. Cyan currently works with different brands, including Madre Mezcal.

Luke West-Whylie is the co-owner of the wine bar/ restaurant Peckham Cellars. He’s worked in the wine industry since 2015 and enjoys serving his community. Leading the front of house, he is a lover of wines with high acidity and vibrancy.

Russell Burgess is an industry veteran and Managing Director of Wet & Dry, an event bar service. With 25 years of experience and a passion for cocktails, he provides for a variety of events, from house parties to global brands.

Adejoké ‘Joké’ Bakare is a Nigerian-born chef, the founder and owner of West African restaurant Chishuru. Originally a home cook hosting dinner parties and supper clubs, she launched last in Brixton.