The Asia New Zealand Foundation has gathered a group of impressive entrepreneurs from across New Zealand representing industries from the food and beverage sector. They will discuss their experience of doing business in Asia from a range of perspectives, including exporting, sourcing and building long lasting relationships.
Join us at this entertaining and informative evening and learn how the next generation of Kiwi business leaders are achieving success in food and beverage and in New Zealand’s business relationship with Asia.
Refreshments will be provided.
Florence Van Dyke
Head of Exports & Sales | CHIA
Florence is Head of Exports and Sales at CHIA, a FMCG beverage made from hydrated chia seeds and natural juices. CHIA is a recent award winner in the Health category of the New Zealand Food Awards is high in Omega-3, fibre, electrolytes, antioxidants, iron, magnesium and calcium while being 100% natural, paleo, vegan, and free from preservatives, refined sugar and gluten. Florence’s sister Chloe founded CHIA and convinced Florence to join the company to help it grow internationally. Florence is a lawyer by training, previously working with one of New Zealand’s leading corporate law firms and for the UN in Cambodia on the Khmer Rouge trials.
Director | Agency 88
Nick is from a commercial law and business background. After running a successful business in two different fields he is the co-founder of Sachie's Kitchen (Australasia's largest cooking school and executive producer of TV show and book syndicated in 42 countries). Nick is also a director of the Agency 88 and NST Innovations. Agency 88 is a business advisory firm with clients such as BNZ, Fonterra, and the NZ Olympic Committee. NST Innovations is a business incubator with equity holdings in a range of industries from media, aged care, FMCG , honey and restaurants in Asia.
Co-Founder | The Wellington Chocolate Factory
The Wellington Chocolate Factory make organic, ethically traded, bean-to-bar artisanal chocolate. This includes being 100% Fairtrade and organic certified, building direct connections and relationships with cocoa farmers, and using environmentally sustainable practices in their workplace. Rochelle is a trained pastry chef and since making the move to master chocolatier has won several awards for her chocolate.
We hope to see you there!