Conversations with Hospo Heroes - Camden Hauge and Dean Brettschneider

  • 20 Apr 2020
  • 2:00 PM - 2:30 PM
  • At your place!


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Presented by Camden Hauge,  Dean Brettschneider 

Join our panelists Camden Hauge (Shanghai), Dean Brettschneider (Singapore) as they talk about the impacts of COVID-19 on the hospitality industry abroad. 

Key topics covered

  •  what measures are currently in place in these countries due to COVID-19 and hospitality businesses
  •  the impact on staff retention
  •  engagement from customers both during and out of lockdown
  •  ideas for business continuity 


Camden born in New Jersey started her career in advertising working her way to London and Shanghai, it was in Shanghai that she made the switch from advertising to hospitality. Camden’s first venture was the Shanghai Supperclub showcasing new chefs and new locations each month. Camden left advertising behind and opened Egg an all-day dining café. In 2016 Egg won Time Out Shanghai’s ‘Best Café” as well as readers’ choice and Camden won ‘Food Personality of the year’, in 2017, That’s Shanghai’s ‘Café of the year’ and in 2019 it again won Time Out Shanghai’s ‘Café of the Year” 2018 saw the opening of sister restaurants Bitter a café by day cocktail bar by night and Bird a wine bar and kitchen. In its first year, Bird won Time Out Shanghai’s ‘Restaurant of the Year’ and Wine Bar of the Year, in 2019 it again ‘won Restaurant of the Year’ & ‘Chef of the Year’. 2019 Camden opened KIN, a Thai kitchen with a Northern accent.

Dean is a professional baker and entrepreneur and arguably one of the world’s best bakers with an international following, Dean is a truly global baker. Dean is a regular host and presenter in various TV programmes in New Zealand, Shanghai, France, Singapore and California.Dean is the founder and co-owner of the global bakery chain Baker & Cook, Plank Sourdough Pizza, Mo & Jo Sourdough Burgers and Brettschneider’s Baking & Cooking School. He is also co-owner of London-based Crosstown Doughnuts.Dean is a passionate teacher and his mission in an era of fast food is to keep the of baking and cooking alive.

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