Soneva Jani

Paweennuch Soisongsee, also known as Khun Noom, is a highly experienced healer who has dedicated over 20 years to practising different modalities across Asia, Europe, Australia and North America. Committed to “setting man free” through the transformative power of Reiki and sound healing, her classes are known for their powerful awakening and transformational effects and have been sought after by people from all over the world. Her ultimate goal is to help people heal from their physical, mental, and spiritual suffering, while also assisting them in achieving a state of awareness where they can tap into their inner truth.

Born in Canada, raised in Chicago and now based in Dubai, Kelvin Cheung is a multi-award-winning Chinese Canadian chef who grew up in the kitchen – spending the better part of his childhood training for his life of travelling the world and cooking in kitchens in unfamiliar places. Having worked his way up through the ranks within various restaurants in the US and Canada, Kelvin began his public chef life in India in 2012 as Executive Chef at Ellipsis Mumbai. Three years later in 2015, he moved into the role of Corporate Chef and F&B Director for both Aallia Hospitality and Bastian Hospitality, leading day-to-day operations of Bandra’s popular gastro-pub One Street and the seafood-forward, vegetarian-friendly, Bastian. He is also credited with conceptualising and launching Whole and then Some, a takeaway kitchen focusing on customised meals that include a lot of goodness and then some fun. Kelvin joined New Delhi’s White Panda Hospitality in 2019 as Executive Chef and F&B Director. Here, he developed the restaurant concept Kiko-Ba, paying homage to his father’s legacy and taking patrons on a sweet, and savoury journey back to his roots. Along with Kiko-Ba, Cheung designed the food programme for Dadel, White Panda Hospitality’s concept cocktail bar in Vasant Vihar.    In June 2022, Kelvin opened his first UAE project, Jun’s, in conjunction with Three Layer Hospitality. Rooted in his Chinese heritage, North American upbringing and French training paired with the freshest ingredients from local farms, Jun’s takes diners on an immersive culinary journey through Kelvin’s Chinese upbringing and life across the world from North America to India. In less than a year of operation, Jun’s has been awarded a number of high-profile accolades including Michelin Guide 2023, ranking number 44 on Middle East North Africa’s 50 Best Restaurants, as well as being awarded one Toque by Gault & Millau.  Best known for melding techniques and traditions to create diverse yet distinct cuisine, as well as for his advocacy for wellness – for his employees, diners and the planet, Kelvin is one of the region’s pioneers and proponents of Third Culture Food. Kelvin firmly believes in preserving nature’s bounty for future generations and that “if there’s any chance of my son growing up enjoying seafood like I have, we [must] commit to sustainable seafood and seasonal products.”

Considered one of the world’s top facialists, Katrina Valente is a leading wellness and anti-ageing specialist who has been at the forefront of holistic beauty for more than thirty years. Katrina is devoted to helping others love the skin they are in and supports whole-person care using her expertise in colour therapy, crystal healing, aromatherapy, reflexology, energy work, tarot and coaching. Katrina’s unique methodology combines her extensive experience both as a holistic coach and a leading international expert in rejuvenation and anti-ageing aesthetics. With the knowledge that healthy ageing is not a singular approach but rather an integration of many different aspects of one’s daily life, Katrina helps you know more about who you are and how you can achieve inner peace to achieve outer beauty. Accredited as one of the Worlds Top Facialists and anti-ageing experts, Katrina offers her expertise and unique skillset in skin analysis, anti-ageing facials, bodywork and emotional healing to help guests of Soneva find their balance and achieve inner peace.  

Nina Metayer is the darling of Parisian patisserie. A fan of the city’s famed Café Pouchkine since its inception, she was chosen by Andrey Dellos as the group’s Creative Dessert Manager in the spring of 2017 and is now Creative Pastry Director. Originally from Mexico, chef Nina discovered her vocation as a pâtissière while studying in France at the age of 16. On her return to France after graduating high school, she obtained her professional qualifications in baking in La Rochelle. A stint in Australia followed, working at well-renowned bakeries and restaurants in Melbourne, Dunsborough, Darwin and Port Douglas, before she returned to France. She then joined the Ferrandi culinary school and shortly after became a member of Camille Lesecq’s brigade at Le Meurice as a commis and then demi-chef de Partie. Chef Amandine Chaignot entrusted her with her first second-in-command role at Raphaël before appointing her to head pastry chef. In 2015, Metayer joined Michelin-starred chef Jean-François Piège as head pastry chef for the opening of his restaurant in Paris, which was awarded two Michelin stars just six months after opening. With her famous chocolate-buckwheat creation in the running for the best chocolate dessert of the year in the Lebey Guide 2016, Nina was also voted Pastry Chef of the Year 2016 by her peers in Le Chef magazine, and named Pâtissier of the Year 2017 by the Gault & Millau Guide.