1st day – May 5

9:30 – 10:00 Registration

Taste map Coffee Roasters will be serving coffee roasted at their family manufactory

10:00 – 10:15 Conference opening

Vaidilė Katinienė – conference idea author, Representative from the Ministry of Economy and Innovation, Olga Gončarova – Head of Travel Lithuania

10:15 – 11:00 The Fermented Frontier: How Our Oldest Craft Can Help Fix Our Fragile Planet

Johnny Drain

11:00 – 11:45 The Best Chef: Platform, Philosophy & The Future of Gastronomy

Joanna Slusarczyk & Cristian Gadau

11:45 – 12:15 Coffe Brake

Taste map Coffee Roasters will be serving coffee roasted at their family manufactory

12:15 – 13:00 Are you humble? Sustainability in staffing

James Maxwell Stewart

13:00 – 14:00 Lunch Brake

Dūmų terasa will be serving lunch

14:00 – 14:45 Discussion: The Future of Gastronomy

Moderator – Ieva Elvyra Kazakevičiūtė

14:45 – 15:45 Rooted in Nature: How Environment and Self-Sufficiency Shape the Identity of a restaurant

Linda Pérez and Jens Carlsson, Restaurant Hållfjället

15:45 – 16:30 Between two worlds: Nordic Seasons, Korean Roots

Presentation and Plating – Kristian Baumann, Restaurant Koan

2nd day – May 6

10:00 – 10:45 The Front of House Team of Alchemist: Why to win the service every single time? The importance of teamwork and invisible hospitality

Jogilė Bulavaitė

10:45 – 11:30 Driving Gender Balance in Hospitality

Maria Canabal

11:30 – 12:00 Coffee Brake

Taste map Coffee Roasters will be serving coffee roasted at their family manufactory

12:00 – 12:45 Digital Dining

Dr. Charles Spence

12:45 – 13:45 Lunch Brake

Dūmų terasa will be serving lunch

13:45 – 14:30 What is required to create consistency in a restaurant

Ulrika Karlsson

14:30 – 15:15 Discussion: Women in Gastronomy – challenges and awards

Moderator Ieva Elvyra Kazakevičiūtė

15:15 – 16:15 The Plate that Won the World Sushi Cup

Presentation and Plating – Airis Zapašnikas, Sabi Omakase Oslo