Swilipino is a food and identity project run by Tintin Jonsson, a chef currently based in London who mostly cooks Filipino inspired food through the lens of her dual heritage as a Swedish Filipino. She often turns to the cuisine of southern Philippines where her mom has roots and fusing Filipino dishes with Swedish nostalgia, branding it “frankenfood”. She’s also heading the development at cult east London restaurant My Neighbours the Dumplings, conjuring up new dumplings and dishes.

My name is Tom. My love for cooking started with my grandma —an incredible home cook who passed on her passion through simple, honest food. That early spark led me into a career spanning nearly 30 years in fine dining, high-end catering, and working alongside Michelin-starred chefs. After years in polished kitchens, I chose to follow a different path—one rooted in fire, smoke, and bold flavour. That led to my smokery project: kitchen focused on slow cooking, open flame, and real connection through food. Traveling to Mexico also had a big influence on me. The flavours, street food, and relaxed way of cooking inspired me deeply, and I return whenever I can to keep learning and reconnecting. Today, I bring all of that experience to street food markets, pop-ups, and festivals—mixing fine-dining technique with rustic, flame-driven cooking. Every dish I serve is built on quality ingredients, patience, and a love for flavour. I’m always open to new collaborations—especially with breweries, venues, and people who value good food and community. Whether it’s over a plate or around a fire, my goal is simple: create food that brings people together.

Tom Zahir of Decatur has been at the forefront of bringing the UK's finest Cajun and Creole cuisine to life since 2014, after returning home from living and cooking in the USA. Utilising British produce, Decatur skilfully navigates the complexities of Louisiana's rich culinary tradition. From hand crafting Boudin and award-winning Crawfish Boils and Gumbos to Decatur's eagerly anticipated annual season of King Cakes, Decatur stands as the premier destination for authentic Creole and Cajun fare in the UK. Appointed by by Visit USA, Travel South, and Explore Louisiana, Tom serves at the culinary lead for multiple Southern states at major festivals and events across the UK. Decatur is located in Leyton, and brings the hospitality of Louisiana to the heart of East London and further afield with regular pop ups and residencies across London and the rest of the country.

Valerie Chang is the chef and co-owner of Maty’s, a Peruvian restaurant in Miami’s Midtown neighborhood that opened in March 2023. She has garnered acclaim for her modern take on comida criolla, the traditional food of her upbringing in Chiclayo, Peru. At Maty’s, Val won the James Beard Foundation Award for “Best Chef: South” (2024) and, alongside her brother Nando, was named to Food & Wine’s “Best New Chefs” class of 2023. Maty’s has been named to Bon Appetit’s “Best New Restaurants,” the New York Times’ “Restaurant List,” and Condé Nast Traveler’s “Hot List.” Part of a multigenerational family of chefs, Val moved to the U.S. at ten, learning from her father Fernando. Since then, the Changs have opened Itamae, B-Side, Maty's, and Itamae AO. Maty’s marked Val’s solo debut, inspired by cooking alongside her grandmother. She also earned a StarChefs Rising Star award and participates in the James Beard Foundation’s Chef Boot Camp for Policy and Change. She lives in Miami with her two dogs, Mero and Sashimi.

Will Samuel is a London-based chef who’s spent his career chasing big flavours and cooking over open flames. He opened Goldies, a well-reviewed BBQ spot in Kingly Court, and is now heading up the kitchen at The Prince Arthur, a lively, much-loved neighbourhood pub in Hackney. His food is ingredient-led and rooted in modern European technique, but the vibe stays relaxed: well-cooked meat, seasonal veg, and always a banging sauce. Will takes inspiration from Simon Hopkinson’s Week In Week Out, the River Café, and the flame-driven cooking of Acme Fire Cult. His style is unfussy, bold, and all about getting the most out of good ingredients, ideally over a lot of heat. With a laid-back approach and a love for cooking over fire, Will keeps things simple, generous, and full of flavour.

With a passion for food from a young age, Chef Zach Farr’s earliest memories are from his family kitchen. Inspired by his late father’s love of cooking, Zach took cooking classes as a boy in the US and went on to major in Food Service Management at Johnson and Wales University, before travelling the world. Across the globe from Sweden to Indonesia, he familiarised himself with the vast flavour diversity this world has to offer, all the way honing his cooking skills; from butchery through to wood-fire cooking. Returning to New York City, he fell in love with Yakitori working at critically acclaimed NY Yakitoriya, Torishin. By incorporating precise butchery and grilling techniques into his craft, he gained new appreciation for the art of minimalist cooking, using the best seasonal products combined with a nose-to-tail approach.

Half Jamaican and Antiguan while born and raised in Hackney with an extensive culinary background at restaurants in London and around the world. Chef Zana Millen birthed Passa Passa London with homage to her diverse bringing up in Hackney. She wants her culture’s ingredients and traditional recipes to be refined and showcased within new and different elements. Working at BAO, Manteca, Pitt Cue Co and other favourable establishments she wants to be able to deliver dishes that the public know with her flair and love with a flavoursome touch.