Shinji Fukuyo serves as an Executive Officer and Chief Blender of Suntory Whisky, the first and the largest Japanese whisky company. He was appointed as the fifth Chief Blender of Suntory whisky in 2009 and as Executive Officer in 2014. In his position as Chief Blender, he is responsible for maintaining the liquid quality of all Suntory whisky brands. In 2018, he was also appointed as Whisky Quality Advisor of Beam Suntory Inc., which has a portfolio including Bourbon, Scotch, Canadian, Irish and Japanese whisk(e)y brands. Shinji’s knowledge covers malt whisky production process, whisky inventory management and maintaining whisky quality by blending. Products he has blended, such as Yamazaki Sherry Cask, Hibiki Japanese Harmony, Hakushu Distillers Reserve, have received numerous awards in international competitions. He regularly noses hundreds of samples daily to secure the taste consistency of various whisky brands and to create new products.

As the youngest of seven, Marybeth Boller grew up cherishing family dinners where meals were opportunities to spend enjoyable time together. New York, with its dynamic and trend-setting vibe, could not have been a better setting to develop a love for good, diverse food. After earning degrees from both Providence College and the International Culinary Center, Marybeth went on to hone her craft in some of the world’s most renowned establishments, mentored by celebrated chefs Jean Georges Vongerichten in New York and Michel Roux in London. Later, as Executive Chef at the legendary dining destination BG at Bergdorf Goodman, Marybeth oversaw the operations of three restaurants and developed recipes for the carefully curated BG Cookbook. In 2014, Marybeth left New York to accept the offer to serve as Executive Chef of the US Embassy Residence in Japan under Ambassador Caroline Kennedy. At the Embassy, Marybeth planned and designed both large events and intimate gatherings that reflected the multifaceted relationship between the United States and Japan. With the support and encouragement of Ambassador Kennedy, Marybeth fostered “food diplomacy” through relationships with local vendors and food sources, and her contacts with US-affiliated restaurants and vendors. Marybeth’s talent, knowledge, and experience, are the result of more than 25 years in the culinary industry in which she has been the executive chef of several restaurants, owned and operated an exclusive catering company, and served as culinary consultant to prominent companies worldwide.

Dave Broom, Glasgow-born, is a journeyman writer about spirits, a job he’s been doing for the past 33 years. In his time, he’s been contributing editor at Whisky Magazine, Whisky Magazine Japan, Whisky Advocate, and scotchwhisky.com. He’s written 14 books, including The Way of Whisky: A Journey into Japanese Whisky, and The World Atlas of Whisky. His newest, A Sense of Place, examining the role of community, culture, location and sustainability in Scotch appeared this autumn. It was named as one of the Top 6 drinks books of 2022 by the New York Times, and has been shortlisted for the André Simon Award. He’s written and presented two films, Cuba In A Bottle, and the award-winning, The Amber Light. The Irish Times described him as, ‘an agreeable man with a pepper-and-salt beard.’

Jim Meehan’s hospitality career spans over twenty-five years from Madison, Wisconsin to New York City to Portland, Oregon, where he works with clients on behalf of Mixography Inc. and develops recipes for American Express’s Centurion airport lounges. After editing multiple editions of Food & Wine Cocktails and Mr. Boston Official Bartender’s Guide; Jim authored The PDT Cocktail Book and Meehan’s Bartender Manual, and his latest book, The Bartender’s Pantry, will be published by Ten Speed Press in May of 2024.