May 5-6 th
Dūmų fabrikas, Vilnius
About
“Baltic Gastro Summit” is the largest gastronomy conference in the Baltic States, dedicated to both professionals and food lovers. In May 2026, BGS returns – bigger, bolder, and richer than ever, featuring Michelin-awarded chefs, innovators, researchers, representatives of gastro guides, founders of the World’s Best Chef platform, as well as gastronomy scientists and visionaries. The future belongs to brave thinkers – and BGS is the place where they meet.
Speakers
Kristian Baumann is one of Copenhagen’s most compelling culinary voices, known for his deeply personal approach to modern gastronomy. Born in Korea and raised in Denmark, his cooking reflects a unique dialogue between heritage and upbringing, shaped through years spent in some of the world’s most influential kitchens. Today, as the chef-owner of Koan, Baumann explores the intersection of Korean tradition and Danish seasonality, creating a refined and narrative-driven dining experience that positions him at the forefront of contemporary global cuisine.
Joanna – a neuroscientist from Krakow focused on the connection between food and science and Cristian, who discovered his passion for gastronomy while working in restaurants, co-founded The Best Chef Awards. This platform brings together science, history, and technique. More than just a list, it serves as an example for future generations striving for a better world, where food is recognized as culture and a means to foster peace between different nations and traditions.
The Professor is a world-renowned experimental psychologist specializing in neuroscience-based multisensory design. A significant portion of Prof. Spence’s work is dedicated to creating enhanced multisensory food and beverage experiences, collaborating with chefs, baristas, mixologists, chocolatiers, perfumers, and representatives from the food, drink, flavor, and fragrance industries. Recently, Charles has extensively explored how technology will transform our eating and drinking experiences in the future.
A chef with 30 years of experience in gastronomy, says: “I love this industry -it inspires me every day. Fortunately, it is becoming increasingly professional, yet there is still room for improvement, from the mindset of owners to the professionalism of staff and the balance between salary expectations and working hours.” Having started his restaurant career as a dishwasher at age 15, he has since served as a chef in Michelin-starred establishments, opened eight restaurants in Oslo, and currently oversees restaurant operations throughout Norway.
Jogilė is a hospitality professional who studied at Copenhagen Business School and continues her career in Denmark. Since 2019, she has been with restaurant Alchemist, where she created and developed the “NoLo” (no and low alcohol) beverage program and helped shape their award-winning service philosophy. Currently serving as Assistant General Manager, she is also a tea and sake sommelier with a deep interest in gastronomy, culture, and a holistic lifestyle.
Maria is a French-Spanish journalist, author, and advocate for gender equality in gastronomy, best known for founding the Parabere Forum, which promotes women in food and hospitality worldwide. With a background in law and food journalism, she built an international career writing for major publications and highlighting gender imbalances in the industry. She is influential speaker, recognized globally for her contributions to food culture and women’s representation.
Dr. Johnny Drain is an internationally recognised fermentation expert, food innovator, and CEO of HypeSound, a deep-tech startup pioneering the use of sound as a biological tool. With a PhD from Oxford, he has worked with the world’s leading restaurants, using microbiology and design to advance sustainable gastronomy. Johnny created the first cocoa-free chocolate, MOLD Magazine and publishes his book “Adventures in Fermentation”.
Airis is an internationally recognized Lithuanian chef specializing in traditional Edomae-style sushi. Over a career spanning more than 14 years, he has earned prestigious certifications in Japan, became a certified sake sommelier, managed an Omakase-style restaurant awarded a Michelin star. In 2025, Airis reached great career success in Tokyo by winning first place at the World Sushi Cup, becoming the World Sushi Cup Champion.
Linda is a restaurateur and wine writer who co-runs Hållfjället together with her husband Rodrigo Pérez. With a background in fine dining, including restaurants such as Esperanto, Frantzén and Mathias Dahlgren, she spent many years working as a sommelier and writing about food and wine for publications including Svenska Dagbladet.
At Hållfjället, her work focuses on creating a complete guest experience, where wine, food and place are closely connected.
Jens is the head chef and grower at Hållfjället. He has previously worked in restaurants such as Oaxen, Babette and St. John.
Alongside his work in the kitchen, he has spent the past ten years growing vegetables, focusing on seasonal cultivation and working closely with the kitchen’s needs.
At Hållfjället, he combines cooking and farming, adapting what is grown to the conditions of a northern climate and to the way the kitchen works.
More speakers – coming soon!
Organizers
The conference is organized by “Bocuse d’Or Lithuania.” The roots of this organization trace back to 1987 in Lyon, where legendary chef Paul Bocuse initiated a gastronomy competition designed to discover and recognize the most outstanding young talents. Over time, it grew into a global movement – “Bocuse d’Or” organizations began to emerge in various countries, fostering gastronomic culture and professional excellence. The final competition, held every two years in Lyon, is today considered not only the ultimate test of creativity and technique, but also a gateway into the global gastronomic elite.
The mission of “Bocuse d’Or Lithuania” extends far beyond preparing for the renowned competition. The organization seeks to encourage chefs’ creativity and innovation, to unite the community through shared experience, inspiration, and knowledge. Our most important goal is to nurture an understanding that food can be not only a source of nourishment, but also a sociocultural experience that brings together mastery, tradition, and creativity.
