An experienced yoga and meditation teacher and Reiki healer, Nicole Nyholm has dedicated her life to guiding others towards a path of self-discovery, healing and deeper connection. Nicole has hosted retreats around the world, sharing her teachings of ancient yogic traditions and modern insights, which culminate in a unique blend of mindfulness, movement and healing. As a Reiki healer, Nicole’s healing touch radiates warmth and solace, providing a safe space for others to embark on their healing journeys.

Born and bred in Mumbai, Vicky’s wit and charm has a duality that is reminiscent of natural Indian spice. A foodie at heart, he is a heady cocktail of flavours, some still undefined. The initial explosive burst of personality and flair is followed through with a wild imagination, delicately layered with sensual middle notes, being excitable, entertaining, inviting, spontaneous and devilish. Through his culinary journey, Vicky taught at the White Star Chef’s Training School onboard QE2, in Manila and St. Nazaire, training over 180 chefs. Currently, Vicky consults as a Culinary Director with GIPL and conceptualises restaurant menus and food concepts for places such as Pizza Express, The Runway Project, The Market Project, The Poona Project, Ministry of Crab and Nihonbashi. He is most recently revamped The Bandra Project, which is a communal style, casual-yet-chic, all-day eatery serving global cuisine. Vicky’s travels and his knowledge of global trends have led him to develop a web series called Vicky The Gastronaut, which is streaming on his Facebook page. The series has gained over 10 million views. He has filmed in Peru and Australia and is now filming the third part of the series at Chiang Mai in Thailand.

Dr Henrik Melin is an astronomer and a James Webb Research Fellow at the University of Leicester, UK. Growing up in Sweden, he became fascinated by the beauty and strangeness of the universe and went on to do an undergraduate and PhD degree at University College London, UK. Passionate about the giant planets within our own solar system, he is currently studying how these planets interact with their surrounding space environment, generating magnificent displays of northern and southern lights, also known as aurora. He has also previously worked in Los Angles, where he contributed to the very successful Cassini mission to Saturn, framing the aurora of the ringed in a completely new light. Having worked extensively with telescopes both in space and on the surface of the Earth, he recently started working with the brand new James Webb Space Telescope, the largest and the most advanced space telescope ever constructed and launched into space. This telescope offers unrivalled detail and clarity of the universe, from planets in our celestial backyard to the earliest galaxies and stars formed in our universe.

Italian chef Alberto Faccani has been passionate about the restaurant industry since he was a small child. Named by prestigious Italian food and wine guide, Identità Golose, as one of the ‘100 chefs who have changed Italian cuisine in the last 10 years’, his dynamic style of cuisine is self-taught, blending styles, forms and traditions. After working at the Michelin-starred La Frasca and Enotecca Pinchiorri restaurants, aged just 27, he decided to open his own restaurant, Magnolia, in 2003. Within just 18 months, it had received its first Michelin star, and today has two Michelin stars to its name. In 2005, Faccani joined the Jeunes Restaurateurs d’Europe group, before starring on the popular Italian TV show, La Prova del Cuoco, between 2008 and 2010. Passionate about preserving and enhancing regional culinary traditions, he is a member of the Chef to Chef Emilia Romagna Association, and also runs a cookery school in partnership with KitchenAid.

The chef and director at Kong Hans Kælder Restaurant, located in the oldest building in Copenhagen. In Mark’s universe, food is not a gift sent down from heaven. In order to understand the taste and composition of a dish, it is essential to respect its origin and understand the craftsmanship in its preparation. With a distinctive mix of classic French cuisine and a new Nordic kitchen, Mark creates dishes that define palatability at its best.