Two-Michelin-starred Chef Andrew Wong of Restaurant A. Wong will be hosting a dim sum masterclass, delving into the Chinese delicacies and explaining the levels of talent and skill needed by chefs to create the iconic dishes.

He said: “Globally around 50 examples of dim sum are widely known when, in fact, there are over 2,000 varieties. At Chef HQ at HRC in March 2023 I will be talking about how the artisanal knowledge and skill set required to make authentic dim sum mirrors the skills of the finest pastry chefs.”

Tom Phillips, executive head chef at two-Michelin-starred Restaurant Story, will be guiding visitors through the world of Seafood from Scotland, highlighting quality products and suppliers and demonstrating how to elevate seafood dishes.

He commented: “I’m really looking forward to joining Chef HQ at HRC in March 2023 and showcasing some fantastic Scottish Seafood. I will also be talking about the Bocuse d’Or and how my own participation in the competition inspired me to support our UK entries going forwards.”

Frédéric Bau, founder of Valrhona Ecole de Grand Chocolat, which for over 20 years has been a global reference for technical chocolate expertise, and author of five books, Chef Bau will be discussing and sampling a new concept in chocolate and pastry at Chef HQ 2023.

Ronda Annesley, event manager for HRC, added: “We’re thrilled to unveil our first confirmed chefs for Chef HQ at HRC 2023, with many more set to be announced in the months to come. Chef HQ will be a hub at the show for chefs and hospitality business owners to sample great food, learn about new products and techniques, and network with likeminded individuals in the industry.  

“There are lots of exciting things happening behind the scenes as we prepare for next year, making HRC once more a must-attend event for hospitality and foodservice professionals.”