Salvatore Calabrese is one of the world’s most respected and award-winning bartenders. He began his career in Italy and later moved to London. He garnered the title “The Maestro” for his extensive work in the beverage industry with his experimentation with new liqueurs, old and new spirits, and various flavors which have gone on to be modern classic cocktails many are familiar with today. He developed the concept “Liquid History” which provides an insightful account about cognacs. Calabrese has also published several books including the popular “Classic Cocktails”. He has his own bars in London as well as Las Vegas, and later launched his first venture in Hong Kong. He is currently a consultant at The Donovan Bar at Brown’s Hotel in London’s Mayfair, Igiea Terrazzo Bar at Villa Igiea Hotel in Palermo Italy, and recently at Velvet in London’s Corinthia Hotel. Calabrese continues to be active in the industry and encourages bartenders to become more professional through training programs.

Jim Murray is the world’s most renowned independent whisky expert and owns one of the largest privately curated whisky collections. He authors the “Whisky Bible”, an annual compendium of the world’s leading whiskies and considered to be the most influential whisky guide. The book contains more than 4,600 detailed, professionally analyzed and easy to understand tasting notes on the leading as well as under-the-radar or up-and-coming whiskies. Based in the UK, he began his career as a journalist on Fleet Street and later became a full-time whisky writer and critic. Murray has visited more distilleries worldwide than any expert, and annually tastes more than 1,000 new whiskies and awards those who he believes are truly the best of the best.

Gregg Glass is a Master Whisky Maker and Blender at The Dalmore. He has more than 10 years’ experience in whisky making and is well-known for his innovation and quality. He joined Whyte and Mackay in 2016, where he got inspired to become a whisky maker. Glass is personally involved in all aspects of whisky making from sourcing and creating casks, to working with cooperages, distilleries and cask warehouses to cask sampling and conducting extensive trials and recipe iterations in a bid for perfection. Along with a healthy respect for tradition and the historical, social, and cultural aspects of the Scotch whisky industry, Glass believes in the importance of an inquisitive, experimental and innovative outlook, with quality at the forefront.

Antonio Lai is a multi-awarded international mixologist and known as one of Hong Kong’s top mixologists. He pioneered the concept of Multisensory Mixology, a drinking experience that engages all five senses, in Hong Kong. He started his own bar business in Hong Kong with the opening of Quinary (2012), which is among the World’s 50 Best Bars, Ori-Gin (2013, now closed) that was the first to specialize in gin, along with several other bars and restaurants in Hong Kong. The most recent project with his partner, Alex Ko, was the launch of a canned sparkling tea cocktail, CHAKO (2022). He has more than 20 years’ experience locally and internationally, and in 2015 he was named Diageo World Class Hong Kong and Macau Champion. He published two award-winning books on mixology as a platform to share his passion and knowledge and remains active in training future bartenders and being a guest mixologist around the world.

Luis de Santos is the first and only Master Sommelier of Filipino descent. As a Master Sommelier, he is part of an elite group of professionals who hold the highest industry distinction in fine wine and beverage service - there are only 273 in the world. Based in the US, he was a former wine director at prestigious restaurants including Wolfgang Puck Group, MGM Group, and Charlie Palmer Group. De Santos is also a successful entrepreneur and currently owns several bars and restaurants in Las Vegas. With more than 25 years of experience in food and beverage hospitality, his forte is the creation of beverage programs that meet customer needs.

Elyse Lambert is a Master Sommelier who won the “Best Sommelier of Canada” in 2015 and the “Fifth Best Sommelier of the World” in 2016. Her journey began in Quebec at the award-winning Relais & Chateaux I’Eau a la Bouche. She later moved to Montreal where she curated the much-lauded wine list at the Ritz Carlton’s Maison Boulud. Lambert’s trailblazing career made her known across Canada and the international market. Some of her earlier awards included “Best Sommelier of Quebec” in 2004 and “Best Sommelier of the Americas” in 2009. Currently, she is a sommelier consultant and continues to share her passion on Radio Canada’s morning show, as well as various wine education and trainings in Canada and around the world.

Edriane Lim has more than a decade of bartending experience with some of Singapore’s best bars and hotels including Anti:dote, ATLAS, and Equinox, and is currently The Bar Manager at the helm of 15 Stamford at The Capital Kempinski Hotel in Singapore.

Kate Osmillo is a representative and Brand Ambassador for Remy Martin/Cointreau and has significant experience locally before becoming the Bar Manager at Oto, one of the Top 50 bars in Asia.

Audrey Gustilo is a representative and Brand Ambassador for Don Papa, and previously worked at top hotel bars in the US and Dubai before becoming the Head Bartender at Oto, one of the Top 50 bars in Asia.

Hakihiro Igarashi is a certified Sake Samurai and Sake Master Brewer, and is a Board Member and Director General of the Kagamiyama Brewery in Japan.