CEO Roundtable bridging Asia

David

David Kim dives into the interesting stories behind entrepreneurs of rising startups and SMEs around the world. CEO roundtable bridging Asia weaves a narrative journey about innovators, entrepreneurs, and idealists. CEO roundtable was created for you, the Entrepreneur, business owner of SMEs, and solopreneur. Our journey will start in Africa and travel to Latin America, Asia, America, and Europe. read less
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Episodes

S3E27 All G food- The Future of Alternative Meat and Milk (Precision Fermentation)
Oct 25 2021
S3E27 All G food- The Future of Alternative Meat and Milk (Precision Fermentation)
Today, I speak to Jan Pacas, CEO of a rising star plant based meat alternative startup in Australia. Jan Pacas is the Founder and CEO of All G, a food-tech company playing in the alternative protein and biotech space. His career spans globally and includes scaling a $1Bn CHF multinational business, being a CEO of a successful multichannel AU business and co-founding two successful start-ups, Mad Paws - Australia's leading online marketplace for pet services (ASX 2021) and Flare HR - Australia’s first all-in-one HR platform backed by KKR, Westpac (recently valued at more than $100M AUD). Jan strongly believes that focusing simultaneously on social, economic, and environmental performance is good for society and good for business. Leading him to his newest venture - All G Foods. All G Foods is a food technology company with a mission to build a healthier, safer, and more sustainable food system in our lifetimes. The company's expertise, from functionalizing plant proteins to creating DNA identical dairy proteins through precision fermentation, is powered by a world-class team of scientists and chefs spanning multiple research disciplines. All G has created BUDS, Australia’s fastest-growing plant-based meat brand, which is made entirely of plants, and the world’s first-to-market identical dairy milk entirely without the cow. The company has been backed by CEFC, Ellerston capital, and Triple star capital.
S3E26 Derek Ting; The Future of Film (Agent Revelation)
Oct 12 2021
S3E26 Derek Ting; The Future of Film (Agent Revelation)
DEREK TING, CREATIVE DIRECTOR A writer, director, producer originally from New York, now based in Hong Kong, Derek strives to challenge himself in everything he does. He’s written and produced several feature films: $upercapitalist shot in Hong Kong, New York, released internationally in 2012 with millions of views; Always, a romance drama shot in Hong Kong and Shanghai released globally this 2016, and has a 8.5 rating in China on qq with 300K+ views, and “Agent”, a science fiction thriller, shot in 2016, entirely in California that explores the origins of the Pyramids, Stone Henge, and the Great Wall as well as Alien conspiracies. Recently, he wrote and directed a science fiction short film, “Lucid”, about the possible future use of “virtual reality” as a way to reconstruct memories. He writes, and directs lifestyle branding videos , corporate and music videos, and has had the opportunity to work with some of the greatest stars and brands in entertainment, both in Asia, and North America. Random Art Workshop Media (RAW Media) is a cutting edge strategic global media company engaged in multiple aspects of content production, financing, distribution, and consulting services for movies, television, brands, corporates, in both traditional and new media. RAW Media efficiently leverages its professional hands on expertise, experience, and relationships in Asia and the US to develop and package formidable international works. Based in Hong Kong, RAW Media has produced and internationally distributed two feature films shot across the USA, Hong Kong, China. Our client list includes W Hotel, Bloomberg, Intercontinental Hotel, Pernod Ricard, CNN, Toys R Us, Pizza Hut, Earth Hour/WWF among others. http://www.randomartworkshop.com/about/   If you’re interested in becoming a patron to support us to make more episodes and write interview articles @international media and newspapers, check out https://www.patreon.com/davidkim9712 Or donate & support us (one-off donation): https://www.paypal.com/paypalme/DAVID8282INHK Thank you for any support you’re able to give, Because of incredible donors and sponsors like you, we can keep this platform to continue to contribute to global entrepreneur communities sharing the interesting stories of amazing entrepreneurs and investors around the world.
S2E9 Judy Joo: From Wall Street to a Celebrity Chef
Sep 15 2021
S2E9 Judy Joo: From Wall Street to a Celebrity Chef
In this episode, I speak to Judy Joo, a native New Yorker, celebrity chef, TV personality and food writer living in London. Judy has been a regular face on TV, starring in Iron Chef UK and securing herself the title ‘Iron Chef UK’, becoming the only female Iron Chef in the UK and the second female Iron Chef worldwide. Off the back of her success in the UK show, Judy became a resident judge on Iron Chef America. Her expertise in Korean cooking led to her own shows: Judy Joo’s Return to Korea and two seasons of Korean Food Made Simple. Since then she published her debut cookbook, Korean Food Made Simple and has made regular appearances on numerous programs in the USA including The Today Show, Wendy Williams, The Talk, and various Food Network shows, and in the UK she has popped up on Saturday Kitchen, Sunday Brunch, James Martin’s Saturday Morning. Judy will also be appearing on ITV’s Cooking with the Stars this week. Having settled in the UK, London was the obvious choice for Judy’s first restaurant as Chef Patron, and she opened the doors to her modern Korean restaurant Jinjuu – meaning ‘pearl’ - in 2014. Judy’s cooking is focused on the flavours of her childhood – raised in a Korean-American family in New Jersey, her back porch was lined with her mother’s clay pots, filled with fermenting kimchi, gochujang and doenjang. The house’s garage had racks of drying seaweed, and a Korean barbecue grill tucked in the corner. Judy and her sister were often drafted in to help fold row upon row of dumplings. Her multicultural heritage and training is evident in her dishes today: from ‘disco fries’ influenced by New Jersey highway diners, and topped with spicy cabbage kimchi, to classic French pastries that incorporate traditional Korean ingredients. In 2019, Judy left Jinjuu after five years in order to start a new chapter, which included the launch of her new cookbook, Korean Soul Food in October 2019, and has since launched her latest restaurant, Seoul Bird, in Westfield and Canary Wharf specializing in the Korean fried chicken for which Judy is known.