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
A chef of Korean origin who grew up in a Danish family, traded professional sports for the kitchen toward the end of his school years. He found his path by mastering culinary techniques and working alongside some of the biggest names in the gastronomic world. The pandemic provided the perfect opportunity to focus on his personal history and establish his own restaurant. At KOAN, the chef blends Korea’s rich cultural heritage with his traditional Danish roots.
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.
An experienced gastronomy leader, entrepreneur, and creative force, Olivera is shaping how food and culture are experienced in the UAE region. She is the founder of “Foodgoddesme” – a culinary platform and food critic persona, where she creates and presents gastronomic experiences, reviews, and insights to a growing community of food lovers. Her meticulous attention to detail and storytelling has established Olivera as a trusted voice in the regional restaurant scene.
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.
