May 6
9:00 – 10:00 | Registration
Participant registration and welcome coffee served by Rocket Bean.
10:00 – 10:10 | Opening
Welcome speech by „Baltic Gastro Summit” hosts and Agila Barzdienė – Vice minister of Economy and innovation.
10:10 – 11:00 | The basics of flavour
Presents
Speaker: Arielle Johnson (USA), author of “Flavorama”, Scientific Director at Noma Projects.
Understanding and mastering flavour by integrating science, sensory perception, and craftsmanship into simple yet powerful principles.
11:00 – 11:45 | Michelin system and its evolution comparing with other ranking systems
Speaker: Andy Hayler (UK), restaurant critic, author;
How the Michelin system operates compared to other restaurant rating systems and how it has evolved over time, from the perspective of a professional restaurant critic.
11:45 – 12:15 | Coffee Break
High quality Rocket Bean coffee and treats prepared by teachers and students of VESK school.
12:15 – 13:00 | Emancipated Vegetable Cuisine 
Presents
Speaker: Sebastian Frank (Germany), Restaurant “Horváth”;
The chef’s culinary journey began by eliminating luxury ingredients from his kitchen, focusing instead on humble ingredients from his childhood. This later led to a reduction in the use of meat and fish, embracing the philosophy of creativity through restriction.
14:00 – 14:45 | Awareness, impact, responsibility
Presents
Speaker: Matthew Orlando, Restaurant AIR (Singapore). Former founder of Amass, one of the world’s most influential restaurants;
How to define sustainability. Honor what it really represents.
13:00 – 14:00 | Lunch Break
Gastronomic delight for all participants – a lunch prepared by “Dūmų terasa” chefs.
14:45 – 15:30 | Food as a challenge: how skill, dedication, and creativity can shape a sustainable and innovative future for gastronomy
Presents
Speaker: Emile van der Staak, Restaurant “Die Nieuwe Winkel”;
Exploring themes from Richard Sennett’s “The Craftsman” and how skills, dedication, and creativity shape the future of sustainable gastronomy.
15:30 – 15:45 | Coffee Break
High quality Rocket Bean coffee and treats prepared by teachers and students of VESK school.
15:45 – 16:30 | Dwell deeper into beverage fermentation: science, off-flavors and culture
Speaker: Paulina Štreimikytė-Martusevičė, PhD, Vytautas Magnus University;
Research on fermented food, beverage fermentation, and traditional Lithuanian beer production.
1 6:30 – 17:15 | Pannel discussion | We are in the middle of culinary/food revolution
Moderator: Tomas Lidakevičius. Participants: Justinas Kapkovičius, Ingo Hettig and Emile van der Staak.
May 7
9:00 – 9:45 | Michelin stars and the way towards
Presents
Speaker: Ingo Hettig, one of Germany’s most influential restaurant critics, consultant for Michelin-starred restaurants;
Instagram: @travelgastronomist (221K followers), fine dining expert.
9:45 – 10:30 | Flavour forward sustainability
Speaker: Kim Wejendorp, Research & Development Chef at the Sustainable Food Innovation Group, Novo Nordisk Center for Biosustainability;
Leading culinary research and development projects focusing on taste, new food products, and technology.
10:30 – 11:00 | Coffee Break
High quality Rocket Bean coffee and treats prepared by teachers and students of VESK school.
11:00 – 11:45 | Guest Psychology – How a Better Understanding of the Human Mind Can Enhance the Creation of Multisensory Food Products and Gastronomic Experiences
Presents
Speaker: Prof. Charles Spence, Head of the Crossmodal Research Laboratory, Oxford University;
Gastrophysics, the new science of eating, focuses attention on ‘the everything else’ apart from the food that nevertheless still influences the tasting experience, be it in a high-end restaurant or else in the home environment: Everything from the colour of the plate on which the food is served, through the weight of the cutlery that is used to consume it, not to mention the music that happens to be playing in the background.
11:45 – 12:30 | Non-conformist cuisine
Presentation and plating. Speaker: René Frank, Restaurant Coda (Berlin), awarded Best Pastry Chef at The Best Chef Awards 2024;
Concept of a dessert restaurant, breaking traditional norms. Live dessert serving on stage.
12:30 – 13:30 | Lunch Break
Gastronomic delight for all participants – a lunch prepared by “Dūmų terasa” chefs.
13:30 – 14:15 | Label as a flavour enhancer
Pranešėjas: Rimantas Stanevičius, „The Milk”;
The significance of the name and branding for the success of a food establishment.
14:15-15:00 | Mediterranean Sushi and Ibiza Bluefin Tuna
Presents
Presentation and show cooking. Speaker: Walter Sidoravicius, “Omakase by Walt”, “Sushi by Walt”;
The role of premium local ingredients in omakase dishes.
15:00 – 15:20 | Coffee Break
High quality Rocket Bean coffee and treats prepared by teachers and students of VESK school.
15:20 – 16:00 | Sustainable and effective contemporary food service
Speaker: Svetlana Riškova (Latvia), President of Bocuse d’Or Latvia.
Kitchen planning and optimization, staff motivation and training, ergonomic kitchen design, efficient and eco-friendly equipment, waste management, water and energy use.
16:00 – 16:30 | Champagne place in the world of gastronomy: who dictates trends?
Presents
Speaker: Vincent Bauchet, Pertois Moriset champagne house.
The evolution of gastronomy and champagne: Who influences whom – do champagne houses set trends for restaurants, or do chefs’ expectations shape champagne production?
16:30 – 17:15 | Pannel discussion | The Importance and Diversity of Beverages in Gastronomy
Moderator: Gintautas Jašinskas. Participants: Vincent Bauchet, Matthew Orlando, Tomas Bajoriūnas.
Beverages are an integral part of gastronomy, significantly influencing both taste and the overall dining experience. Their diversity allows for the pairing of different flavors, textures, and aromas, enriching the enjoyment of food.
17:15 – 18:30 | Event Closing
Highlights of the event and acknowledgments to participants, DJ music and good time to make new acquaintanes accompanied by a glass of drink.