May 3-4 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 3-4, 2027 BGS returns for the third time, ready to inspire and educate with fresh ideas and new perspectives, to connect people and to encourage meaningful conversations. Speakers from around the world will speak about the future and dig deeper in the questions actual to the industries of gastronomy and hospitality. The future belongs to brave thinkers – and BGS is the place where they meet.
Speakers
Aistė Miševičiūtė is a Lithuanian-born food writer and entrepreneur who has lived in London for over 25 years, combining her love of travel and exceptional cuisine. Her passion for gastronomy began during her successful career as a fashion model working with magazines like Vogue and luxury brands such as Givenchy. Through her blog, Luxeat, Aistė has explored culinary traditions worldwide and highlighted the stories behind ingredients and the people who create extraordinary food. Since 2016, she has organized exclusive Culinary Journeys events featuring renowned Japanese chefs. In 2025, Aistė launched The Luxeat Guide and is opening Ura, a private members club and sushi omakase restaurant in Miami with acclaimed sushi master Hidefumi Namba.
Executive Chef Johnny Spero has spent his career in motion, moving through some of the world’s most formative kitchens in pursuit of a cooking philosophy that is entirely his own.
Born in Maryland, he trained under James Beard Award–winner Johnny Monis and at José Andrés’ Minibar in Washington, D.C., where he was named Eater’s “Chef of the Year” and led the kitchen to a four-star review from The Washington Post. After staging at Spain’s renowned Mugaritz, he opened Reverie in Georgetown in 2018, earning a Michelin star in 2022. At Passage, Spero brings his experience to the Pacific Northwest, working closely with local farmers, fishers, and foragers. His cooking reflects curiosity, respect for ingredients, and a philosophy of restraint and nuanced simplicity.
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 beyond preparing for the competition. The organization seeks to encourage chefs’ creativity and innovation, to unite the community through shared experience, inspiration, and knowledge. We aim at developing the understanding that food can be not only a source of nourishment, but also a sociocultural experience that brings together mastery, tradition, and creativity.
