Jappy Diago Afzelius is a world-class chef with a passion for travel and sustainability. He has worked at numerous kitchens around the world, including Manila, California, Paris, and New York. His culinary talent has earned him a Master's degree in Sustainability Studies from the University of Gastronomic Sciences in Pollenzo, Italy. In addition, Jappy is the founder of Republika Kulinarya, a travel and culinary events company.

Jappy has worked as the Director of Operations at Tsismis NYC and Harlem Juicery, and as the Director of Food and Beverage/Executive Chef at Tsismis NYC. Previously, he worked as the Executive Sous Chef at Manila Social Club, Tournant Cook at David Burke Group, and Line Cook at Alain Ducasse Entreprise.

Jappy continues to be an influential and innovative chef, combining his culinary skills with his interest in sustainability to promote a more ethical and responsible food culture.