A Singaporean native, Gina is a chef turned entrepreneur, a distributor for baking and cooking ingredients, Gina is one of the rarity who managed to turned her passion into a career, 1984, she started off as a pastry chef of a Swiss cookware in Singapore and she was promoted to be the Advertising and Promotions Executive in Malaysia where she slowly transformed herself to be the chief spoke person for Magimix in which she has over the years single-handedly created more than 500 kitchen tested recipes and it is rapidly expanding over time. She specializes in Chinese pastry, domestic cuisine.

As a member of ICES (International Cake Exploration Societè) and the British Sugar-craft Guild, Soo Chee plans to take the local sugar-craft technique into a higher level; with more than over 10 years of baking and cakes decorating experience, Soo Chee has turned a hobby into a serious and passionate career in sugar craft and cake decorations. Soo Chee has traveled to far off countries and different continents, to be apprenticed under some of the most notable figures in sugar decorating art, namely, Ms. Debbie Brown of London and Ms. Rosaline Chan from Canada. Currently, Soo Chee's biggest passion is to teach and impart knowledge in this resurging and exciting field to others. She is based at The Cooking House.

Ryan is a chef, culinary instructor, nutritionist, food writer, editor-in-chief and television presenter, after graduating from university with food science and nutrition bachelor. He worked as a R&D food scientist and later joined Taylor's University culinary school and underwent his apprenticeship at Mustard Tree Restaurant. He then began to work as a creative chef and wrote his first cook book in 2006, endorsed by Colavita Olive Oil. Ryan is currently the research chef for the cooking house where he teaches, creates menu, cooks and plans for event. He is also the chief editor for Mynourishment Magazine. Ryan's specialization is using organic and fresh produce as ingredients.

Esa is a multiple award winner who participated in many national and international competitions. Some of the award titles he received include the Food Hotel Asia (FHA) Culinary Challenge, Singapore, Malaysia Culinaire and the Nestle Golden Chef's Hat Award. He is currently the lecturer of culinary arts and he is also one of the guest chef at The Cooking House. Specializing in Asian and Western cookery as well as food styling and table etiquette Chef Esa was also the Chef Consultant for the Antidote cooking segment program for RTM and Guest Chef for 3C Citarasa program.

Manfred Rindler, a German by nationality, began his career as a patisserie in 1984 at Oesterreichischer Hof, Salzburg, Austria, and has gained recognition and reputable standing among world class hotels around the world. During his last 15 years as an Executive Pastry Chef he has also worked at the Bangkok Hilton International, Pudong Shangri-La, Sheraton Grande Sukhumvit, Bangkok, Hotel Inter-Continental, Hong Kong and most notably, JW Marriott Shanghai, China. Manfred is currently the sales and technical advisor for Unifine Food & Bakery Ingredients for Asia Pacific.

A competent television host, singer and song writer, Liz Lee is currently Jia.Yu's TV (Astro Channel 304) programme host for the much sought after segments such as Food Travel, Infotreat and Memories. Having a passion for food, Liz will bring a fresh and easy approach in preparing classic dessert under the promotion of "Sugar" during MIFB 2009.

Brand Ambassador of Astro, Olympus, Munchy's and Jasmine Nutri Rice, Susan Wong, a veteran in comedy will record live a segment of "Here Comes Susan" at MIFB 2009. Demonstrating simple Chinese cuisines mixed with hearty laughter and amicable antics, this will definitely be a treat of treats. Susan is also famous for her role in Kopitiam & Buddies, Homecoming and the upcoming Bertha's Nest on Channel News Asia.