Cornelia Poletto has been working in the world of high gastronomy for over 25 years. In Hamburg she runs the Cornelia Poletto restaurant, the Cornelia Poletto cooking school and the Paolas gastro bar. Her motto is: really good food can only come from really good products. Naturally, that includes Parmigiano Reggiano, her favourite cheese. Cornelia Poletto has published eight cook books, she hosts the podcast Iss' was, Hase, has been a well-known television personality for many years (appearing in shows such as Die Küchenschlacht and The Taste) and is a member of the Jeunes Restaurateurs d’Europe.

Since 1990, Cathy Strange has played a key role in the success of Whole Foods Market as Vice President. A world-renowned cheese expert, in 2023 she transitioned into her current role as Whole Food Market’s Ambassador of Food Culture. Cathy is also involved in judging prestigious competitions worldwide as an active member of culinary organizations such as the Guilde Internationale des Fromagers, the American Cheese Society, Les Dames d’Escoffier and the Cheese Importers Association. She has been awarded the French Order of Agricultural Merit and was the first American to be honoured by the Parmigiano Reggiano Consortium with the Coltellino d’oro (“golden knife”).

Carlos Yescas is a prominent figure in the international community of cheese enthusiasts. He has taught food regulation and law at New York University and has conducted doctoral research on cheese regulations at the New School for Social Research. As an entrepreneur, Yescas co-founded Lactography, the first Mexican artisanal cheese distribution company. Additionally, he has served as Chief Judge at the World Cheese Awards, has contributed to the Oxford Companion to Cheese and is a member of prestigious organizations such as the Guilde Internationale des Fromagers and the Confrérie du Gruyère.

Maddalena Fossati Dondero, Director of La Cucina Italiana since 2017 and Condé Nast Traveller since 2021, says of herself: “I like sitting at the table. With friends, with family, opening good bottles of wine, offering good food. I like sitting at the table and spending a long, long time there. Preferably tasting everything, from the first course to dessert, and then honouring the so-called sobremesa, the tradition of lingering at the table after a meal in Spain, a country where I have lived, as well as in France and the United States. Every place is a discovery. I like travelling around the world and around Italy, which is the world."

Born in Minori, on the Amalfi Coast, Gennaro is widely known as one of the most beloved chefs in the UK and as the Italian icon who taught Jamie Oliver everything he knows about Italian cuisine. Gennaro's television credits include the fabulous series Jamie Cooks Italy. Gennaro also hosted the two series of Two Greedy Italians for BBC2 and has a channel on Jamie Oliver's Food Tube called "Gennaro", as well as his own YouTube channel. Gennaro regularly appears on television as an Italian cuisine expert and as one of the top chefs on Saturday Kitchen. He has also appeared on Jamie and Jimmy's Friday Night Feast and Jamie's Christmas.

Gennaro has written more than ten cookbooks, some of which have sold over 100,000 copies and have been translated into numerous languages. His latest book, Gennaro's Limoni, was published in 2021 and is a must-read for all food enthusiasts. In recent years, Gennaro has collaborated with brands such as Parmigiano Reggiano, Birra Moretti and Napolina and works with the Italian holiday company Citalia, helping to promote the best of Italian food and travel in his beloved Italy. When he's not writing or teaching masterclasses at Jamie's cookery school, he spends his time relaxing and cooking with his family at their cottage in Norfolk and exploring Italy in search of new delights to share with his readers.

Bronwen Percival is the cheese buyer for Neal’s Yard Dairy in London. In addition to working with cheesemakers and the company’s maturation team to select and optimize the quality of the cheese they sell, she works to mobilize collaboration between cheesemakers and the scientific community. In 2012, she promoted a biennial conference on the science of artisan cheese. In early 2014, she spent two months at the Dutton Lab at Harvard University studying the role of marine-associated proteobacteria on cheese rinds. Together with Dr Benjamin Wolfe, she co-founded the website MicrobialFoods.org, a scientific resource for producers, suppliers and enthusiasts of artisanal microbial foods, and more recently she served on the editorial board of the Oxford Companion to Cheese.