Mustaffa Kamal is a Singapore-based entrepreneur and F&B operator with a track record of building and scaling hospitality concepts from ideation to sustained commercial performance. As co-founder of The Black Hole Group, he grew the business from a single backpackers’ hostel into a multi-brand F&B portfolio generating over S$10 million in annual revenue, with hands-on experience across concept development, brand positioning, operations, and profitability optimisation.

He brings strengths in menu strategy, customer experience design, and go-to-market execution, underpinned by a nuanced understanding of Singapore’s consumer landscape, including dining trends, price sensitivity, and the halal market. His work is complemented by strong stakeholder networks and advisory roles across industry and community organisations, where he supports businesses in repositioning and optimising concepts for long-term relevance and performance.

Calvin Seah is a Singapore-based founder and F&B operations specialist with over a decade of experience building and running food and beverage businesses from conception through sustained commercial operation. His expertise spans the full procurement lifecycle, from supplier identification and negotiation to cross-border logistics, supported by rigorous cost analysis and COGS tracking that keeps margins clear and cash flow predictable.

A proven kitchen and restaurant planner, he brings command of workflow design, staffing structure, and compliance across both consumer-facing dining and high-volume B2B catering, and applies digital tools across procurement, invoicing, and financial reconciliation to drive operational accuracy and scalable, auditable systems.

Deon Senturk is a Singapore-based organisational development advisor and leadership specialist with over 25 years of global experience driving transformation across hospitality and service-led industries. As Founder and CEO of Team Rise, she partners with business leaders to strengthen organisational culture, develop leadership capability, and align teams to deliver sustained commercial and operational performance.

Her background in management consulting and hospitality enables her to bridge strategy with execution, supporting F&B and service operators in areas such as leadership development, team coaching, and culture transformation. She brings a human-centred approach grounded in positive psychology, helping organisations build resilient teams, enhance service excellence, and navigate change in complex, fast-paced environments.

Fahmi Ishak is a Singapore-based management consultant and lean practitioner with a decade of cross-industry experience spanning aviation, marine, F&B, digital technology, and real estate. As an Associate at Inovaid Consultancy, he supports organisations in building clear strategic roadmaps, improving operational efficiency, and strengthening long-term commercial performance.

He brings strong capabilities in cost optimisation, process redesign, and brand development, with a practical focus on translating strategy into executable operating models. Grounded in design thinking and lean management principles, he works with leadership teams to simplify complexity, improve decision-making, and unlock productivity gains across functions. His experience across diverse sectors enables him to draw cross-industry insights that are particularly relevant to hospitality and F&B transformation.

Beyond his consulting work, he is actively involved in non-profit governance and strategic advisory in Singapore, where he contributes to organisational planning, capability building, and mission-driven growth.

Hayley Ridgwell is a hospitality and brand strategy specialist with experience shaping and repositioning food and beverage concepts for competitive, consumer-driven markets. She works across concept development, brand articulation, and guest experience design, supporting operators in translating business objectives into cohesive, differentiated dining propositions.

With a background spanning brand strategy, marketing, and commercial activation, she brings a strong understanding of consumer behaviour, positioning, and go-to-market execution. Her approach integrates creative direction with operational realities, enabling F&B businesses to sharpen brand identity, strengthen market relevance, and drive sustainable customer engagement and revenue growth.

Sufi Hassan is a food and beverage product leader with deep expertise in menu engineering, concept development, and commercial performance. As Chief Product Officer, he oversees the end-to-end development of F&B offerings, shaping menus and brands that are both operationally viable and aligned with evolving consumer preferences.

With a strong grasp of local and global dining trends, he brings a disciplined approach to product innovation, balancing creativity with cost control, pricing strategy, and margin optimisation. His work integrates brand creation with menu design and customer insights, enabling hospitality businesses to deliver relevant, differentiated concepts while maintaining consistency, efficiency, and profitability at scale.

Afiq Sulaiman is a Singapore-based hospitality executive with extensive experience leading F&B operations, organisational growth, and human capital strategy across complex, service-driven businesses. As Chief Executive Officer, he focuses on building high-performance teams, strengthening operational discipline, and driving sustainable business growth through people-centred leadership.

He brings strong expertise in end-to-end operations management, workforce planning, and talent development, with a particular strength in building engaged teams and scalable organisational structures. His approach to leadership combines hands-on operational oversight with stakeholder management across partners, landlords, and internal teams, enabling F&B businesses to improve execution, elevate service standards, and achieve consistent commercial performance.