European Food Summit - European Food Summit
for future's
7. - 9. 11. 2020 | Ljubljana, Slovenia


Good food is more than just a matter of good taste.

Food produced



By purchasing local produce, we create unique culinary masterpieces, support local farmers and do not leave any carbon print behind us.

Discarded food



Since there are about 88 million tons of wasted food in Europe per year, we are raising the level of food culture and offer ways of diminishing the amount of wasted food.

Hungry people in the world



Only the wasted food in Europe could feed all the hungry in the world twice. Therefore, through sustainable action, we promote responsibility for food.

Each of us has an important role.
Do you agree it's time we bring more to the table? Join us!


You're not only what you eat but how you eat it.

The European Food Summit, one of the leading European culinary events is returning to Ljubljana, Slovenia in November. World’s top chefs and extraordinary individuals from the culinary, art and media fields, making the world a better place through the future of food, are coming to Slovenia between 7th and 9th November 2020. Through their stories, they shall inspire and encourage us to think forward and work toward a better and more sustainable future.



  • SUNDAY | NOV 8
  • MONDAY | 9 NOV
Don't miss this years edition of European Food Summit. Get your tickets now.
At this year's European Food Summit, we are happy to welcome all these inspiring individuals whose actions speak louder than words.
Chefs, (food) writers, wine makers and other genius minds are coming to Ljubljana to share their ideas, concerns and inspiring stories to discuss the future of food.

Lisa Abend

Journalist and writer, Denmark

Currently based in Copenhagen, but she lived nearly a decade in Madrid, where she has been Time magazine's correspondent writing articles on all kinds of Spain-related issues, but also delving into the country’s traditional and cutting-edge cuisine. And her real love is food writing: she contributes regularly to all the major American food magazines, including Newsweek, Saveur, Gourmet, Bon Appetit and Food & Wine, plus the Food & Dine sections of leading newspapers such as The New York Times and LA Times. In 2011 she published her first book, entitled The Sorcerer’s Apprentices, in which she recounts the adventures of the dozens of young cooks lucky enough to spend some time working alongside Ferran Adriá in his legendary elBulli restaurant. In 2019, she was a winner in the Long-Form Journalism category at the World Restaurant Awards with her article 'The Food Circus' for Fool Magazine, being recognised for her in-depth restaurant writing.

John Lanchester

Writer, Great Britain

One of the most distinguished British writers to emerge in the wake of his celebrated peers from the previous generation, from Martin Amis to Salman Rushdie, Ian McEwan and Jonathan Coe. His breakthrough Whitbread Prize winner thrilling gourmet roman-à-clé "The Debt to Pleasure" (1996) has been translated all over the world. Acclaimed fiction writer (Mr Philips, 2000; Class, 2012; The Wall, 2019) Lanchester has been collaborating over the years to many of the long read, quality writing defining publications around the English speaking world such as the London Review of Books, the New Yorker, Esquire and The Guardian where he used to be one of the most singularly voiced and nonclassical food writers. His speech at the European Food Summit promises to be a major hit.

Maria Canabal

Founder and president of the Parabere Forum, France

Parabere Forum is an annual event that gathers thought leaders in the field of food and promotes women's points of view and voices in the food industry and creating a powerful, global network in order to strengthen the influence of women in the food sector. Maria Canabal also writes for Gourmet, Monocle, Vogue Casa amongst others and was awarded as "Most Influential Women in Gastronomy" in 2015 by the Foundation Woman's Week.

Nicolai Nørregaard

Chef, Kadeau restaurants, Denmark

One of the early proponents of the Nordic Cuisine movement. The food in both of his Kadeau restaurants (on the island of Bornholm with 1 Michelin star and in Copenhagen with 2 Michelin stars), is based on wild nature and local farmers. Pickling, drying, brining, curing and reducing to jus - Nicolai Nørregaard perfectly masters all the techniques and this is how, even in winter, the most varied tastes and aromas from his homeland unfold in his dishes.

Marie-Claude Lortie

Journalist and activist, La Presse, Canada

Marie-Claude Lortie is a columnist for Montreal’s daily newspaper La Presse, where she has worked for more than 30 years. Her journalism career has seen her travelling the world chasing stories on a wide range of topics including urban planning, education and health care. Marie-Claude is, however, most well known for her work as Montreal’s leading restaurant critic and for her stories about food as a political, cultural, economic and social issue. She is also a frequent guest on radio and TV programs and has written many books, including a popular restaurant guide published every year.

Alberto Landgraf

Chef, Oteque, Brazil

One of the leading chefs in Brazil. After working in England with Tom Aikens and Gordon Ramsay among others, he returned to Brazil to open Epice in Sao Paulo. Epice won many accolades, including a Michelin star and Landgraff was named South American rising star by FOUR magazine. His naturalist Brazilian cooking focused on vegetables, relied on sourcing the best ingredients, using modern and traditional techniques to enhance the natural flavours. In February 2018 chef Landgraf relocated to Rio de Janeiro and opened Oteque, focusing on his Japanese heritage, mainly through simplicity and precise technique. Soon after opening Oteque was included on Latin America’s 50 Best list. Without forgetting the human relationship between producers, staff and clients, his creative style strives for excellence on the plate, strongly supporting fair trade and trying to make the world a nicer place for all involved within the food chain.

Nicholas Gill

writer, photographer, USA

James Beard nominated and IACP winning writer and photographer Nicholas Gill explores the boundaries and possibilities of cuisine in the Americas, and sometimes other places too. He covers the relationship of food with biodiversity and sustainability extensively, as seen in his series on Food in the Amazon Rainforest. He co-wrote the book Central with Peruvian chef Virgilio Martinez, published by Phaidon in 2016. In early 2016, he co-founded a website dedicated to the food and places in the Americas, New Worlder.

We will be revealing more

guest speakers every week

It’s up to us to create a future of milk and honey.
The event is only as great as the people creating it. Therefore, crème de la crème professionals keep a vigilant eye on the European Food Summit:

Ana Roš

Member of the Expert Council,

the world’s best chef according to the academy of The World's 50 Best Restaurants, who placed Slovenia on the gastronomic map and took Hiša Franko among the best restaurants in the world.

Andrea Petrini

Curator, Member of the Expert Council,

a writer, journalist, curator of the GELINAZ project and the President of the Council of Judges of the World Restaurant Awards is considered one of the most important figures in the world of gastronomy. World-renowned media, such as The Telegraph, Vouge and Amuse describe him as "the god of food".

Martin Jezeršek

Event organizer, Member of the Expert Council,

Managing Director at Jezeršek gostinstvo d.o.o. A company with 35 years of tradition and experience in the field of HORECA, and one of the top ranked catering provider in the EU. They are known for innovative and creative culinary solutions to suit the/any individual.


The taste of an instant flavour fades, the taste of responsible kitchen remains forever.

We constantly bring culinary triumphs to the table, question how food can improve the world and raise food culture to a higher level. It is of immense pride to grow each year and see the indispensable mark we are leaving in the world of culinary and social responsibility.