Event Summit expands food and technology sessions

Aiming to give delegates a practical insight into the essentials of delivering a successful event at best practice level, the 2018 Event Summit has expanded its food and technology sessions with the addition of SafetyCulture Chief Executive, Luke Anear; Solotel Group Operations Manager, Ben Stephens for Solotel and multi-talented chef Neil Perry, who will be joining the Future of Food Events session.

Event Summit Content Director, Sam Jackson explains that Perry will brings with him a depth of experience, un-matched in the Australian food space, from Rockpool to Qantas along with his work with the Starlight Foundation.

Jackson explains “food is such a pivotal driver in the events landscape. The abundance of large and niche food events around Australia is staggering, but all due to the Australian audience's appetite for these events.

“We felt it was important to not only dissect how these events are planned and operated, but to really look at what the future holds. Especially as this is one of the fastest growing event sectors - a sector that most producers (and) event organisations now and in the future will have a touchpoint in."

As well as Perry, the IMG Live Future of Food Events session will feature Jason Fielding, Senior Vice President and Managing Director at IMG LIVE Australia; Hannah Pike, Managing Director, IMG Culinary Australia and Jodi McLeod, Marketing Manager - Emerging Brands and Partnerships at Diageo.

Rounding out this session will be Scott Howard, Commercial Director for Endemol Shine Australia, Producers of Masterchef.

Presented by Destination NSW as part of Vivid Ideas Exchange 2018, the Event Summit Summit brings together a huge range of high calibre speakers who will explore increasingly important topics and issues affecting the event sector.

The Event Summit is being held at the Museum of Contemporary Art in Sydney on Thursday 14th June.

Click here to view event contact details in the Australasian Leisure Management industry Calendar. 

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