Baltic Gastro Summit Returns to Vilnius

Taking place on 5–6 May at »Dūmų fabrikas«, the summit gathers an international line-up of Michelin-starred chefs, researchers and hospitality professionals. Following a widely praised debut, the event returns with an expanded programme that reflects the growing ambition of the Baltic region’s gastronomy scene.

BGS has quickly positioned itself as a platform connecting Baltic identity with Nordic and global perspectives—creating space not only for inspiration, but for meaningful exchange across the industry.

Identity and Craft on Stage

Among the highlights is Kristian Baumann of Copenhagen’s two-Michelin-starred Koan. Born in Korea and raised in Denmark, his work reflects a dialogue between heritage and environment—an approach he will explore on stage through both storytelling and the presentation of his dishes.

Craft and precision take centre stage with »World Sushi Cup« winner Airis Zapašnikas. His live demonstration offers insight into the discipline and technical mastery required at the highest level, turning performance into a study of focus, speed and control.

From Daily Challenges to Future Thinking

Alongside inspiration, the programme places strong emphasis on the realities of running a restaurant. Norwegian chef James Maxwell Stewart will address the challenge of aligning owners’ expectations with the daily realities and mindsets of their teams—an issue familiar across the industry.

The guest experience is explored from multiple angles. Jogilė Bulavaitė, part of the hospitality team at Copenhagen’s Alchemist, will focus on how service staff shape the atmosphere and ultimately “win” guests each evening. She is joined by Swedish restaurant manager, lecturer and sommelier Ulrika Karlsson, who will share practical strategies for delivering consistent and memorable service across different contexts.

A different perspective comes from Sweden’s remote restaurant Hållfjället. Co-founder Linda Pérez will present a concept where nature itself becomes the central ingredient, while chef Jens Carlsson will discuss their approach to self-sufficiency—from planning gardens around future dishes to working within the constraints of a northern climate.

Looking ahead, Oxford professor Charles Spence returns to examine how technology is reshaping gastronomy. His talk will address questions around automation, artificial intelligence and the role of digital tools in enhancing—or potentially replacing—elements of the dining experience.

Community at the Core

At its core, the Baltic Gastro Summit is built around connection. It is designed as a space where conversations extend beyond the stage—often leading to collaborations, mentorships and new professional opportunities within the industry.

This year’s edition also reflects a growing awareness of balance and representation. With an equal number of female and male speakers, and contributions from voices such as »Parabere Forum« founder Maria Canabal, the programme opens an ongoing conversation about visibility and equality in gastronomy.