Luke Vandore-Mackay is an award-winning chef and outdoor cooking specialist with over 20 years of experience in the culinary world. His journey has taken him from operating the Borough Market Demo Kitchen and teaching at The London Barbecue School to founding successful London ventures including Brompton Food Market and The Hour Glass in Kensington. In 2019, Luke and his wife Sara traded city life for three acres of Devon woodland, establishing High Grange Devon—an innovative outdoor cooking school and fine dining experience that has redefined what's possible with live fire cooking. Drawing inspiration from the seasons, the landscape, and the rich bounty of East Devon's artisan producers, Luke's approach celebrates the primal connection between fire, food, and community. His mastery has earned High Grange Devon recognition as Best Fine Dining Restaurant from Food Drink Devon—the only barbecue venue in the county to achieve this distinction—alongside Gold awards from both Food Drink Devon and Taste of the West. As an ICSA Centre of Excellence and ranked among the top five barbecue schools in the South West, Luke's woodland kitchen has become a destination for those seeking to learn the art of cooking over flame while experiencing restaurant-quality cuisine in nature.

Mai Van Do is the Head Chef at Belly, where he brings over a decade of culinary experience and a passion for ingredient-driven cooking. With a professional background rooted in French and European cuisine, Mai has developed his craft in a number of Michelin-starred restaurants, refining a style that combines technical precision with creativity and respect for exceptional produce. Since joining Belly, Mai has embraced Filipino cuisine, drawing on its rich traditions while incorporating his own distinctive approach. His cooking is centred around grilling and fire-driven techniques, using carefully sourced seasonal ingredients to create dishes that are bold, balanced, and full of character. Inspired by travel, experimentation, and the discovery of new ingredients, he continually explores innovative ways to enhance flavour through smoke, flame, and texture. Under Mai’s leadership, Belly received a Michelin recommendation within just three months of his arrival, a recognition that reflects both his culinary vision and commitment to excellence. His approach combines classical training with contemporary influences, resulting in a dining experience that is both thoughtful and memorable. Through every dish, Mai aims to showcase the quality of the ingredients and the power of simple, expertly executed cooking.

Man Hon Luk is a London-based pitmaster and founder redefining barbecue through a cross-cultural lens. Born in Hong Kong and raised in the UK, his approach to food blends Asian flavours with the traditions of American barbecue. His journey into barbecue began in 2022 during a trip to the United States, where he trained at Interstellar BBQ in Austin, Texas. There, he developed a deep understanding of low-and-slow cooking, fire management, and the discipline behind great barbecue. Back in London, Luk launched a barbecue venture that combines classic American smoking techniques with Asian-inspired flavours, carving out a distinctive identity within the city’s evolving food scene. His cooking is defined by bold flavours, precision, and a commitment to quality ingredients. As he continues to build his reputation, Luk is set to open his first restaurant in Hackney Wick in 2026, marking the next step in bringing his unique vision of barbecue to London.

Mark LaBrooy is an Australian chef, restaurateur, author, and advocate for sustainable food. He is best known as the co-founder of Three Blue Ducks, the acclaimed restaurant group recognised for its ethical, farm-to-table approach and commitment to Australian producers. Today, Mark is focused on building businesses that champion wild and sustainably sourced food. He is the co-owner of Discovered Foods and Wild Pie, and the owner of Barney’s Takeaway Pizza & Wild Game Butchery in Woonona, NSW. Through these ventures, he promotes responsibly harvested wild game, value-added food products, and a deeper connection between people and the food they eat. Previously, Mark served as Head of Culinary for The Boathouse Group, helping shape the company’s culinary direction and food philosophy. An accomplished author, Mark has published three cookbooks and is a passionate subsistence hunter and fisherman, advocating for ethical harvesting and whole-animal utilisation. He is also a YETI ambassador, sharing his love of outdoor cooking, adventure, and sustainable food practices. Mark lives on the NSW South Coast with his wife, Dr Hannah LaBrooy, and their family, continuing to inspire Australians through food, sustainability, and a connection to the wild.

Dublin born chef, Mark O’ Brien has spent the last ten years working his way through some of the best restaurants in London. Stints at Barbecoa, The Dairy, and Birch (Zebra Riding Club) have all given him a grounding in modern cooking, whole animal butchery and live fire. Last year he opened his own American Style Barbecue restaurant "Snake Oil Barbecue" in Margate and was one of the Final three contestants on this year on Series 18 of Masterchef: The Professionals.

Marta Sandini is an Italian chef whose cooking is shaped by a love of fire, fermentation and bold flavours. Originally from northern Italy, her career has taken her through kitchens in Slovenia, London, China, Australia and the United States, experiences that continue to influence the way she cooks today. She trained at Hiša Franko under Ana Roš before going on to work at Luca, Allegra and Naughty Piglets in London, and is currently Head Chef at Lardo. Her food is rooted in Italian cooking but isn't tied to tradition. She draws inspiration from travel, preservation techniques, smoke and the simple pleasure of cooking and having fun. Whether working with prime cuts or lesser known ingredients, her focus is always on flavours and curiosity, making food that people genuinely want to eat.

Melanie Brown is a Chef Sommelier and Restaurateur who trades the refined cellar for the raw intensity of the hearth. As the founder of London’s The Laundry and a 2025 Cuisine Magazine Global Ambassador, Melanie’s ‘Rugged Gourmet’ philosophy is defined by a deep obsession with provenance and primal heat. While her background is rooted in elite wine expertise, her heart is at the grill- specifically working with lamb, her favourite protein to master. Whether she is rendering a heavy fat cap over glowing embers or balancing the gamey richness of wood-fired rack with high-acid pairings, her cooking is a masterclass in tension. As an OFYR Ambassador and creator of the Wild Table series, she specialises in warm hospitality, moving away from polished kitchens to embrace the grit of a woodland feast. From judging the Decanter World Wine Awards to harnessing the smoke of an open flame, Melanie’s work is a collision of world-class vintage and seared, salt-crusted craft.

Melissa Thompson is a live-fire cook, author and broadcaster. An ambassador for BBQ brand Weber, Melissa showcases a wide-range of recipes and possibilities for cooking over fire. She is the author of two cookbooks. Fired Up, out March 26, 2026, celebrates barbecue with modern recipes and tips on the BBQ basics for beginners. Her debut cookbook, Motherland, charts the island’s history through food with accompanying recipes. Of Maltese and Jamaican descent and based in London, her heritage features heavily in her food. She has demonstrated the art of jerk and barbecue cooking to audiences across the UK and Europe, and is a regular chef at Meatopia, as well as other festivals and live fire events. She is a panellist on Radio 4’s The Kitchen Cabinet, has appeared on Saturday Kitchen and writes for Good Food magazine, The Guardian, Conde Nast Traveller, National Geographic and more.

Meatopia veteran Mikel is inspired by traditional cooking techniques and original recipes drawn from the relationship between the Basque land & sea. Early on, he learned how to cook traditional and authentic food from his amona (Basque for Grandma), which influenced his career as grill master of Zapiain Sagardotegi, a type of cider-house in the Basque Country where they pay homage to 'txuleton'. Beef from former dairy cows that have been part of the homestead all their life, and seen through their working years before being put out to pasture. Though domesticated, have led a life in harmony with the rural environment, fertilising the land and giving back by grazing on the grass. During this time the beef gains a distinct flavour because of the beautiful marbling and thick layer of buttery yellow fat. His cooking methods are simple with a focus around the parrilla and fire. His traditional Basque parilla keeps the general setup of the old grill, as well as adding modern grilling technologies. It is a reflection of what he has learned over the years - progression without veering much from his Basque DNA. It is his mission, along with brother Iñaki, to spread their childhood gastronomy to the rest of the world.