What brought you to Tokyo and what did you learn from that experience?
At the time I was looking to broaden my horizons and move somewhere unknown and exciting. When I learned that Deloitte was looking for talent in their Tokyo office, I jumped at the opportunity. You learn so much from living in a new culture. Beyond exploring the amazing cuisine, I was taken aback by the level of commitment and pride in workers across all industries. No job was too small whilst the pursuit of mastery was consistently evident. This is something I found to be humbling, and I try to keep it in mind with everything I do.
What do you enjoy doing outside of work?
What’s the next big trend in FoodTech?
The entire industry is undergoing so much disruption at the moment. With the proliferation of ghost kitchens and delivery platforms, I believe that disruption in kitchen automation and robotics is imminent.
The pros: large cost savings in terms of personnel that can be spread across the value chain. Lower costs open many new opportunities, including cheaper, healthier meals on demand. The ability to personalize meals can also boost nutritional value and reduce waste.
The biggest obstacle: transitioning from theoretical to practical adoption. Although advances in robotics are making leaps and bounds, large-scale commercial use has yet to occur.