Soneva Jani

Carla Humphrey is a professional footballer currently playing in the Women’s Championship for Charlton Athletic Women FC. With a career spanning some of England’s most respected clubs—including Liverpool, Bristol City and Arsenal—she has made 95 top-flight appearances, showcasing her skill, versatility and dedication on the pitch. Carla has also proudly represented England at every youth level from U15 to U23, earning national recognition for her vision and technical ability. A true ambassador for the women’s game, she continues to inspire the next generation through her passion, professionalism and commitment to excellence.

Dr James Gilbert is a space engineer, astrophysicist and award-winning inventor whose pioneering work has helped shape some of the world’s most advanced scientific instruments. From planet-hunting telescopes on Earth to space-based cameras that detect wildfires from orbit, his innovations sit at the intersection of technology and purpose. Now based in New Zealand, he leads the development of mission-critical electronics at Rocket Lab, one of the most dynamic players in the modern space industry. Originally from the UK, Dr James moved to Australia in 2009, where a chance encounter with scientific instrumentation sparked a cross-disciplinary career spanning optics, robotics, photonics and electronics. A strong believer in ‘blue sky’ thinking, he has brought cutting-edge research beyond the lab to solve real-world challenges, bridging the gap between deep space and daily life. With a PhD in astrophysics from Oxford and over 50 peer-reviewed publications, he is a recognised leader in both academia and industry. Named Engineer of the Year 2023 and Researcher of the Year 2022 at the Australian Space Awards, his insights have been shared on global platforms including ABC, BBC and the Discovery Channel. Through his work and storytelling, he invites audiences to see the cosmos not as something distant, but deeply connected to our lives on Earth.

Italian chef Alberto Faccani has been captivated by the culinary world since childhood, driven by a deep passion for creativity and tradition. A self-taught chef with a bold, expressive style, he has been recognised by Identità Golose as one of the “100 chefs who have changed Italian cuisine in the last 10 years.” Fusing classic roots with contemporary flair, his cuisine is a vibrant interplay of form, flavour and innovation. After honing his skills at Michelin-starred kitchens including La Frasca and Enoteca Pinchiorri, Alberto opened his own restaurant, Magnolia, at just 27 years old. Within 18 months, it earned its first Michelin star — and today holds two. A member of the Jeunes Restaurateurs d’Europe since 2005 and a familiar face on Italian television, he is also a dedicated advocate for regional cuisine through his work with the Chef to Chef Emilia Romagna Association. When not in the kitchen, he shares his passion for food through a cookery school created in collaboration with KitchenAid, nurturing the next generation of Italian culinary talent.

Swiss-born chef Dietmar Sawyere has been immersed in the world of fine dining since the age of 14, following in the footsteps of a family deeply rooted in hospitality. Over the decades, he has shaped a global culinary career at some of the world’s most prestigious hotels and restaurants, renowned for his ability to fuse local flavours with refined technique. His innovation has earned widespread acclaim, including numerous international accolades—and the rare distinction of being one of only five European chefs to receive a Michelin star for a Japanese restaurant. Today, Dietmar focuses on consultancy and culinary leadership. In 2023, he and his wife Nicole revitalised the historic 500-year-old Gasthaus zum Kreuz in Dallenwil, Switzerland, launching two distinct dining experiences under one roof. Stübli reimagines traditional Swiss cuisine with contemporary flair, while Bijou artfully blends Swiss and Asian influences. Both restaurants were awarded a Michelin star, a testament to Dietmar’s enduring commitment to excellence and culinary creativity.