Séamus Gregan

Séamus' first taste of professional journalism came at 16 when he did summer work experience at The Financial Times — his first taste of good food came 15 years earlier when he discovered stinky cheese and shellfish towers on a family trip to France. After completing his studies in London, Séamus set off to South-East Asia in search of street food and adventure, settling in Ho Chi Minh City, Vietnam, first teaching ESL, but quickly moving to set up his own business running cooking clubs in the county's top International Schools. The next eight years were spent teaching kids to cook, while also establishing and growing the business, and navigating the pandemic. The nitty-gritty of the job is writing recipes that are easy to grasp for teachers, simple enough that kindergarteners can do them, and impressive enough that their parents keep paying to send their kids to class — so if Séamus isn't cooking, or teaching cooking, he's probably thinking about what recipe to write next!

Séamus has a bachelor's degree in Geography from UCL and a master's degree in Management from London Business School. He sees food as the underpinning economic unit of the Anthropocene and all of its issues, and food education as the way to solve many of the problems facing the world today.