Alex Molina is a restaurant industry veteran. Over the past twenty years he has managed restaurants and bars in his hometown of Bogota, as well as Miami & New York. He came to China in 2005 where he was consulting on the opening of a fine dining restaurant. Alex is the creative visionary of the team and together with partner Chef Daniel Urdaneta, they head-up Mosto Restaurant Group, the group behind Mosto, MODO Urban Deli and MOKA Bros. Alex Molina recently opened his sixth restaurant in China.

Claudia Masüger has a rich and various background: she worked several years for SwissRe, founded a charity organization and build up computer schools for a couple of year. She has arrived in China in 2008 with two suitcases of wine samples. In the meantime she and her awesome team build up two successful wine businesses: A B2B wine wholesaler as well as a wine retail chain store called CHEERS Wines. CHEERS currently has over 30 stores all over China and they grow fast with an outstanding Franchise Concept with the biggest aim, to develop Entrepreneurs. CHEERS wines makes wine drinking fun and its customers smile.

Peter Troesch is Swiss, has been living and working in China for 13 years and has been working in hospitality management for 15 years. He has been president of the Swiss Chinese Chamber of Commerce in Beijing for 8 years and has set up RuiTao Academy and Downstairs Neighbours cafe and restaurant in 2013. In April 2015, Peter Troesch has launched the SwissTaste restaurant bar deli concept in Central Park in Beijing. Since then, SwissTaste Academy (cooking school and private event space), delivery and catering services have been successfully launched. SwissTaste has been awarded “Best Newcomer” by Dining City – Restaurant Week in September 2015 – just 5 months after its global launch.
Peter Troesch has been the coveted “Individual Outstanding Achievements” award for his contribution to the Sino-Swiss economic development during his 13 years stay in China at the Sino-Swiss Business Awards in September 2015 by SwissCham China and the Embassy of Switzerland.

Lucy Hu is the CFO and Co-Founder of Gung Ho! Pizza together with New Zealanders Jade Gray and John O'Loghlen. Lucy is a qualified accountant and oversees all Gung Ho! Pizzas operations in Beijing as well as being an investor and executive of Blue Panda Group, a Haidian-based F&B group with operations in Wudaokou and Hebei. Originally from Tieling in Liaoning Province, Lucy's early career involved assisting an international cattle farming JV with investors from the U.S. (Hambrecht & Quist), Singapore (Temasek) and New Zealand (Te Mania Angus) working with Liaoning Government in 1999 to set up the first cattle feedlot for McDonald's supplier/partner OSI in China. Following that project she moved to Beijing and has been based in Wudaokou and now in Lido, Chaoyang to be closer to the Gung Ho! Pizza operations. Lucy has hosted three New Zealand Prime Ministers in China as well as the Chairman and Board of Fonterra - a Gung Ho! Pizza commercial partner - and is recently a fan of the World Champion All Blacks rugby team.

Chef Robert Cunningham grew up on a small farm in the country side of Australia. There were fresh produce all around him so it was no wonder that his interest in culinary arts was first sparked while living on the farm. He officially began his culinary career at the age of 16 and during the past 27 years he has been blessed to have been able to work all around the world. In Australia he worked in the top restaurants in both Sydney and Melbourne which opened doors for him to work in London and Europe.
Chef Rob first got a taste of Asia when he worked in Hakuba Japan. This position eventually led him to his new home here in Beijing. Having lived in Beijing for five years Chef Rob looks forward to helping EAST grow. EAST Beijing is different from other hotels. The restaurants are fun and exciting. Working at a hotel that encourages creativity and individuality gives the Chef the tools to create his masterpieces.

Alan Wong has consistently blown the minds of guests at his restaurants since the very first Hatsune restaurant opened in 2001, just over 14 years ago! With the best-trained staff in Beijing, food and drinks made from only the most premium of ingredients and the stylish yet welcoming décor, Hatsune, Kagen Teppanyaki and Karaiya Spice House have all become a mainstay for the young, hip and passionate foodies of the capital. With each restaurant introducing a unique flair of personality and bringing a high-end fusion of dining and drinking to Beijing’s restaurant scene, Alan Wong is considered by many as the one of the most successful and trend-setting restaurateurs in China.

Michael Wester is the founder and CEO of True Run Media, the publisher of The Beijinger magazine since its founding in 2001. Over the ensuing 15 years he has been a front-row observer of the evolution of the city's vibrant food and beverage scene. He also spent many years behind the counter in the restaurant business, doing everything from busing tables to driving delivery trucks to managing a branch of a popular restaurant chain in the resort community of Cape Cod, Massachusetts. Finally, his ever expanding waistline proves that he's a frequent diner at Beijing's innumerable fine restaurants.