EFS 2019
The European Food Symposium 2019 left a mark across the entire Europe.

The message of the symposium was very clear: It is important to understand that sustainability is not a value in itself, but a motto we must take into account in our actions. Sustainable approach is also not the goal of culinary creativity, but the path which leads us to the same goal - the ultimate culinary experience. Sustainability must become a part of the culinary world from the source of food, all the way to the plate. At this point, the science with its discoveries, which are becoming increasingly embedded in the culinary world, could help us. But not only the culinary science, also the engineering science. The speakers highlighted another interesting paradox which is increasingly affecting the world of not only fine cuisine, but gastronomy in general. The opening or closing of borders has a major impact on the development of gastronomy in the world, where moderation and exploitation of the positive potentials of both extremes are crucial.

Speakers 2019

The speakers at the European Food Summit were named ‘the teachers of the future’. How else could we describe the individuals who are dedicating their life to learning about the integral value of food and selflessly pass this knowledge on? They encouraged everyone present to think and work forward for a better and more sustainable future.

Afton Halloran

Consultant in Sustainable Food Systems TransitionsDenmark

Originally from Vancouver Island, Canada, but her research, work, and curiosity has taken her to different corners of the world. Currently she resides in Copenhagen and holds a PhD in International and Pediatric Nutrition with a specialisation in Sustainable Food Systems. Over the past years, she has been working on the topic of edible insects in sustainable food systems and she is passionate about seeing these food systems as the greatest opportunity to solve major global challenges.

Andoni Luis Aduriz

Chef, MugaritzSpain

Andoni Luis Aduriz is chef patron at Mugaritz restaurant in Donostia, Spain, and is undoubtedly one of the most influential chefs of our times. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders, and become a rebel in the kitchen. Under his guidance Mugaritz has achieved two Michelin stars and consistently appears in the top 10 restaurants in the World's 50 Best Restaurants list.

Andreas Caminada

Chef, Schloss SchauensteinSwizerland

leading Swiss chef and has been awarded three Michelin stars and 19 GaultMillau points by the age of 33. Since 2003, he has been working at the Schauenstein Castle Restaurant Hotel in Fürstenau, Switzerland, retaining three Michelin stars since 2010. In 2015, he launched the foundation “Fundaziun Uccelin”, with the goal to provide chefs and front of house teams with the opportunity to enhance their knowledge and skills by offering training in their crafts.

Anka Lipušček

Mlekarna PlanikaSlovenia

everyday milks cows before leaving for the office and spends her summer vacation as a shepherdess and cheesemaker. The understanding and responsibility for the environment she grew up in is the reason she's been succesfully managing the Mlekarna Planika dairy since 2008. The dairy only sources milk from Slovenian farmers, who are also co-owners of the factory, and provides the local Tolminc cheese tho the biggest culinary stars of the region.

Christophe Pelé

Chef, Le ClarenceFrance

Christophe Pelé is a chef at Le Clarence, a two Michelin star restaurant in Paris. He is constantly seeking for new flavours and is always on the lookout for new artisan producers and new products that will inspire him and add to his expertise. Le Clarence gives him plenty of opportunities to find ways of pairing wine and food, a complex art in which he is especially interested. His precise, ethereal, cuisine perfectly balanced and without artifice, is resolutely modern.

Esben Holmboe Bang

Chef, MaaemoNorway

head chef and co-owner of Norway’s groundbreaking three Michelin starred restaurant Maaemo. He was born and raised in Copenhagen, but has spent most of his culinary career in Oslo. In 2016, Maaemo was awarded a third Michelin star, making Esben the youngest chef to currently hold Michelin’s highest accolade and the first ever in Norway to do so.

Georges Desrues

Journalist, AuthorItaly

born in Paris, raised in Vienna and is currently based in Trieste. He studied at the University of Gastronomic sciences in Piedmont, Italy, and now works as a writer and photographer for international publications. He also publishes a Slow Food Restaurant guide in Austria.

Ivan Brincat

journalist and owner of Food and Wine GazetteBelgium

founder of Food and Wine Gazette, an independent website that focuses on food, wine and travel. He brings an eclectic mix of in-depth articles, interviews and news from the food and wine world. A Maltese based in Belgium, he loves to develop connections between things that interest him from food to technology, from culture to creativity and reflect them in his writing.

Joe Warwick

food writer and criticUnited Kingdom

London‐based food writer, restaurant critic, well respected and connected within the restaurant world. He has co-founded the World Restaurat Awards with Andrea Petrini and the global events company IMG. He has written for, or been featured in, publications including the Guardian, the Observer, Delicious and the Wall Street Journal.

Jordan Kahn

Chef, VespertineLos Angeles, California

his LA restaurant, was formed through a collaboration with renowned architects and artists and is Kahn's platform for re-imagining and exploring the experience of dining through a convergence of food, art, music, and sculpture, creating a multi-sensory event.

Leonor Espinosa

Chef, Leo Cocina y CavaColombia

Colombian chef whose Bogotá restaurant, Leo Cocina y Cava, features a fusion of traditional and modern Colombian cuisine. As one of the best restaurants in Colombia on the list of Latin America’s 50 Best Restaurants, Leo Cocina y Cava is known for celebrating the national cuisine through its menu. Chef Espinosa works with Colombian native flavours, combining contemporary art with field research and anthropological insights. 

Lior Kochavy

Open kitchenSlovenia

an Israeli who's been living and working in Slovenia for a decade. He's known to most as the co-founder of Slovenia's most popular culinary project, the Open kitchen food market. Beside this award-winning project that is starting its seventh season and is happening all over the country, he's managing the organisation of several culinary events and festivals.

Mateja Gravner

Wine makerGorizia, Italy

Mateja Gravner was born in Gorizia in 1973. Brought up among vineyards, fermentations and refinements, after studying oenology, she takes the road of communication and marketing. She works for years away from home, until, in 2014 she returns to Oslavia and since thenshe has  been handling the marketing and the commercial part for the Gravner family business.

Riccardo Camanini

Chef, Lido 84Italy

Riccardo was named Chef of the Year 2017 by Identità Golose, thanks to his dedication to working with historic ingredients and exploring Italy’s culinary past. The regional differences and provenance of Italian cuisine is what chef Camanini believes makes it one of the best in the world. His food perfectly reflects the flavours of the land surrounding Lido 84. Transparency, professionalism, study, research, sensitivity and critical sense are the basic ingredients of all dishes.

Roberto Flore

Manager at FoodLab, DTU Skylab - Technical University of DenmarkDenmark

researcher, collaborating with chefs on innovation, sustainability and social responsibility, inventing new technologies for restaurants and producers of the future. He loves developing connections between disciplines by using food as a vehicle to address grand global challenges and support non-food related fields with inspirational ideas for projects and business ideas. 

Valter Kramar

Sommelier, co-owner of Hiša FrankoSlovenia

energetic man of many talents and interests: he is a co-owner of Hiša Franko, Hiša Polonka, partner in the local FEO craft brewery and a sommelier with special love for natural wines. "The crazier, the better!" he likes to say when he pairs them with chef Ana Roš's seasonal menus. At Hiša Franko, he is also in charge of the famous cheese, that he brings down from the mountain and then ages it for up to five years in his beautiful cellar.