Award winning Executive Chef Raymond Wong with an extensive culinary background in fine dining restaurants and concept developing, born in Edinburgh, Scotland with an Asian heritage of Malaysian & Hong Kong. Chef Wong has been well established in Dubai, working in some of the world’s most prosperous hotels & restaurants. Recently recognised & awarded one of the regions culinary leaders of sustainability in Dubai.
Chef Wong has recently joined us to lead and develop the Concept Centre with a full focus on creating plant based delicious delights. Chef Wong’s cooking philosophy is “cook with passion & inspirer the ones you cook for”.

Business Development Manager with a focus on driving strategic initiatives for Hi-food products. As an Emirati, Houssam is well versed in the local market and the landscape of plant-based products and brings a wealth of experience to drive collaboration and innovation. As one of the first employees of the Plant-based Meat Project, he will make an important contribution to the market and further development of our products.

As our Head of Development and Expansion, Evgenii has 25 years of experience in the food industry. He brings his expertise in sourcing, supply chain management and business development in the food industry. His experience also includes launching and developing new products in the UAE, Middle East, Central and Eastern European markets and he has a proven track record in production and distribution launches.