FRANK ANSEL Consultant and winemaker Buenos Aires

STÉPHANE BELLON Consultant and founder , Studionomie Geneva , Switzerland

ELIZABETH BLAU Restaurateur and CEO , Blau Associates Las Vegas

TIFFANY DOWD Founder , Luxe Social Media and Luxe Tiffany Boston

JEAN-LUC FOURRIER Senior director asset management , Majid Al Futtaim Hotels Dubai

ANDRE FU Founder , A . F . S . O and AndreFuLiving Hong Kong

OLEG KAFAROV Consultant and writer Moscow

BOB PUCCINI President and CEO , Puccini Group San Francisco

PRAMOD RANJAN Food supplier and hotel owner Chennai , India

GUY RIGBY President , Octopus Toronto

PATRICK WILLIS Chief operating officer , Marlon Abela Restaurant Corporation London and New York City

FRANCIS ZIMMERMANN Managing director southeast Asia , Next Story Hotels Bangkok

Executive chef : Bryce Li

Menu focus : East-West fusion

Signature dish : Ham hock – pork knuckle with Asian sauerkraut and nam jim sauce

Average dinner check : US $ 30

Chef ’ s inspiration : Following other foodies on social media , and in combining traditional cooking styles with new influences

What makes it unique : Philippe Starck ’ s mashup of whimsy and color , with lava lamps and technology touches

against wooden furniture and retro prints , pairs with the “ borderless cuisine ” and M Social ethos .

The restaurant : Beast & Butterflies ’ location on an 1880s wharf draws tourists with wine bars and art houses reflects its history and modern appeal .