TEDxUWCSEA

Speakers

Speakers may not be confirmed. Check the event website for the latest lineup.

• Adithya Diddapur

  Adithya is a student at UWCSEA who has always loved tinkering with things to learn how they work. For the past few years, he has been able to do that as part of a larger movement which is changing the way people approach technology. In this insightful speech, Adithya explores this explosive revolution, revealing the projects you never even thought possible.

• Fannie Kue

  Fannie is the quintessential multilingual new age entrepreneur, with vested interest in fashion and technology currently working at JFDI.Asia.

• Ken Chua

  Ken Chua is a committed engineer who leads the (these)abilities workshop at the National Design Center in Singapore. His work has encouraged various members of the community, including students at UWCSEA’s Engineers Without Borders, to input their own ideas about how to better the lives of the disabled. One of his latest community projects involves easing the boarding of wheelchairs onto the MRT.

• Nathan Hunt

  Nathan is the director of sustainability at UWCSEA and is extremely passionate about environmental stewardship.

• Samay Bansal

  Being a foodie at heart, Samay Bansal is intrigued by all things gastronomy. His passion drives him to explore, investigate, and question how the world (of food) works. Samay believes that sustainability is about a lot more than just our environment, and that it isn't the planet that needs saving - it's us! By combining humour, passion, and a serious message, Samay makes his message heard to the masses.

• Shen Ming Lee

  With a deep passion for food and business, Shen is fascinated by all things gastronomy; From the source of our everyday produce to the infusion of vibrant flavours, she sees food and cooking as an art. Combining her culinary skills and entrepreneurial mind, she opened Fresco, her own supper club style restaurant that serves fresh, vibrant food for a good cause. She aims to revolutionise the food industry one dish at a time and believes that we can all appreciate the beauty of natural foods.