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Kristian Baumann
Between two worlds: Nordic Seasons, Korean Roots
Joanna Slusarczyk, PhD and Cristian Gadau
„The Best Chef“: platforma, filosofija ir gastronomijos ateitis
Charles Spence
Digital Dining
Matthew Orlando
Are you humble? Sustainability in staffing
Jogilė Bulavaitė
The Front of House Team of Alchemist: Why to win the service every single time? The importance of teamwork and invisible hospitality
Maria Canabal
Driving Gender Balance in Hospitality
Johnny Drain
The Fermented Frontier: How Our Oldest Craft Can Help Fix Our Fragile Planet
Airis Zapašnikas
The Plate that Won the World Sushi Cup
Linda Pérez and Jens Carlsson
Rooted in Nature: How Environment and Self-Sufficiency Shape the Identity of a restaurant
Max Cekot
Journey: From Building the Restaurant Concept to Achieving Michelin Recognition. Approach to Menu Creation
Ulrika Karlsson
What is required to create consistency in a restaurant
