Participants:
Hrvoje Petrić, program director
Boris Šuljić, hotel and restaurant owner
Tvrtko Šakota, chef
Deni Srdoč, chef
Hrvoje Kroflin, chef
Participants:
Hrvoje Petrić, program director
Boris Šuljić, hotel and restaurant owner
Tvrtko Šakota, chef
Deni Srdoč, chef
Hrvoje Kroflin, chef
Antonija Blaće, TV host
Nastasja Chiara Petrić, chef and founder of the Chiara plate brand
Lana Klingor Mihic, #sLANA KUHArica
Ana Roš, chef
Martina Rafaeli, story gourmet editor
Manuela Fissore Baker, PR Manager
Kaja Sajovic, journalist Food and Wine, co-author of the book “Sun and Rain”
Andras Jokuti, gastro writer
Maksut Askar, chef
Tea Mamut, pastry chef
Ana Omazić, pastry chef
Maša Salopek, pastry chef
Hrvoje Bujas, entrepreneur
Participants:
Kaja Sajović, gastro journalist
Maksut Askar, chef
Tomislav Tomac, wine maker
Primož Lavrenčič, wine maker
Davor Bruketa, creative director, Bruketa&Žinić&Grey
Irina Ban, strategic communications and brand management specialist
Maria Paola Gabusi, olive oil expert and president of the O’Live & Italy Cultural Association
Tedi Chiavalon, olive oil producer
Denis Ivošević, director of the Istria Tourist Board
Mateja Domitrović, gastro journalist
Franko Lukež, gastronomic publicist
Danijela Puh, truffle hunter
Marko Puh, truffle hunter
Ivica Karlić, truffle hunter
Mateja Domitrović Sabo, gastro journalist
Ivica Katić, chef
Renata Barić, head of research and development, Cromaris
Karmen Matković Melki, nutricionist
Filip Verbanac, Premium Spirits and Coffee Director at Coca-Cola HBC Adria
Marija Prša, pastry chef at the restaurant Dubravkin put and winner of a Raise the Bar Scholarship in 2022
Karlo Kralj, bartender at Swanky Monkey Garden Bar, certified Raise the Bar Academy attendee in 2021
Danijell Nikolla, owner of the production company Ritam Produkcija and the restaurants Corto Maltese and Pandora Greenbox
Marko Gajski, Michelin chef at the restaurant Lešić Dimitri and member of the Raise the Bar Scholarship jury
Andrija Čolak, entrepreneur, founder of the Surf’n’Fries brand
Nastasja Chiara Petrić, chef, owner of the brand “Chiarin tanjurić”
Chiara Pavan, chef
Anamarija Prgomet, Udruga za promicanje životnog stila bez otpada
Himanshu Shiani, chef
Matéria Project is about creating knowledge it’s about searching it’s about knowing how to stop and contemplate it’s about the importance of time it’s about sharing It is above all, about PEOPLE thhis is a space for everyone, built by everyone
Matéria is a non-profit project, developed by chef João Rodrigues, that aims to promote national producers with good agricultural practices and animal production concerning nature and the environment, as fundamental elements of Portuguese culture.
Matéria Project is being developed through the sharing of information and knowledge between chefs and producers from all over Portugal. It is open to all who want to participate in it and help to build this mapping, thus contributing to the sustainability of the producers’ work and for an increase in national product consumption.
Klaus Thomsen, co-founder, Coffe Collective
Nevena Rendeli, Head of Communications, Weekend Media Festival; CEO Prime time komunikacije
Boris Kovaček, Director, Pepermint; Executive Director, Weekend Media Festival
Tina Lupieri, Human Resources Director, Maistra d.d.
Aleksandar Raić, VP of People and Transformation, Infobip
Hrvoje Petrić, Program Director, Weekend Food Festival
Nikola Pavešić, Director of Startups, Infobip
Robert Čoban, President, Color Press Group
Sebastian Postogna, Head of Food & Beverage, Falkensteiner Hotels & Residences
Luka Ravnikar, Group Director of Sales and Marketing, Maistra d.d.
Veljko Ostojić, direktor Hrvatska Udruga Turizma
Tomislav Popović, predsjednik Uprave, Maistra
Zrinka Bokulić, predsjednica Uprave Aminess hotela
Tullio Fernetich, predsjednik Heritage Hotela San Rocco
Chefs Ricard Camarena from Valencia, Ana Roš from Slovenia, and Croatian chefs Hrvoje Kroflin and Deni Srdoč will discuss their views on what sustainability looks like today, what it will look like in the future, and what role it plays in gastronomy.
What is the role of technology in transforming the current status quo? How can we, as consumers, influence ecosystem changes?
This panel discussion will cover the impact of the food industry in the EU and the Republic of Croatia on the overall economy. We will analyze the importance of the food industry in Croatia in addition to relationships in the food supply chain.
But how many times have you looked at Google, TripAdvisor or similar platforms that post restaurant rankings and reviews and quickly believed them? Perhaps in the beginning they conveyed the faithful experience of visitors, but soon these lists became a tool of manipulation for competitors.
How do we escape from the terror of reviews, how do we recognize the authentic ones and how do we know which ones we can trust?
This panel will offer an answer to which of the above problems is actually the weakest link in the food supply chain.
What role does our appetite play when it comes to choosing a travel destination? Are there other factors that are more important to us than our passion for food?
Is the time of cheap meat behind us and is it possible to reverse these negative trends in Croatia? How is the domestic meat industry dealing with this crisis and how is it responding to these tectonic changes?
The experience of opening a restaurant that has not (yet) failed.
Food occupies the most space in the increasingly expensive consumer basket. As such, it plays a key role in the formation of consumer sentiment towards each retailer.
Representative Borzan will talk about the actions of the EU and member states in terms of reducing waste and increasing food donations.
Karime Lopez, chef, Gucci Osteria da Massimo Bottura
Takahiko ‘Taka’ Kondo, chef, Gucci Osteria da Massimo Bottura
What is old school Ivan Horvat cooking?
Where does he grocery shop?
How does he behave as a shopper?
Eneko Atxa is a world name with a total of 5 Michelin stars thanks to his restaurants Azurmendi*** and ENEKO.
Optimization and systematization of processes in the retail sale of bakery products.
Do you think all young people eat the same, or is there a difference between Gen Z and Millennials?
What will Gen X reach for for breakfast, and what will Baby Boomers choose? Is the culture of eating out developing among Croats, and which generation is more prone to it?
At the Weekend Food Festival, Rasmus Munk from the Alchemist restaurant will tell us his vision of sustainability through storytelling, drama and provocation, in addition to the importance of providing a sustainable, safe and creative work environment for all staff members.
JRE bottle, a designer bottle with a compelling story that promotes Slovenian tap water quality and is used in many high-end restaurants across Slovenia and Europe. Made from eco-friendly and recyclable glass, the JRE bottle embodies sustainability and eco-consciousness while also generating direct financial benefits for restaurants. Its unique design and story make it desirable for customers, who are willing to pay extra for the water served in these bottles, providing restaurants with a new revenue stream.
Mate Janković, chef
Matija Babić, founder, TasteAtlas
Hrvoje Petrić, program director
Massimo Bottura, chef
Mate Janković, chef
Igor Čimbur, owner of the restaurant “Baltazar” and sushi bar “Soho”
With numerous international recognitions and awards, Simon is the originator of the farm-to-table idea, and his focus to this day is exclusively on local and seasonal ingredients.
Paul Ivić, Tian, 1* Michelin star
Maksut Askar, Neolokal
Tvrtko Šakota, NAV
Deni Srdoč, Nebo, 1* Michelin star
Pastry Chef Tea Mamut, Oš’ kolač
Chef Jeffrey Vella, Cap Aureo
Chef Ana Roš, Hiša Franko, 2* Michelin star
Chef Santiago Lastra, KOL, 1* Michelin star
Chef Hrvoje Kroflin, ManO2
Pastry Chef Maša Salopek, Hiša Franko, 2* Michelin star
Chef Emanuele Scarello, Agli Amici, 2* Michelin star
Chef Chiara Pavan, Venissa, 1* Michelin star
Chef Joao Rodrigues, Feitoria , 1* Michelin star
Chef Marina Gaši, Marina
Jeffrey Vella, Corporate Culinary Director, Cap Aureo
Hrvoje Kroflin, Chef, Mano2
Tvrtko Šakota, Chef, NAV
Matija Bogdan, Chef, ManO
Danijel Đekić, Chef, Monte
Stiv Kahlina, chocolatier and craft chocolate maker
Sanja Vladović, certified chocolate taster
TAMAN artisan chocolates
Maria Paola Gabusi, president of Leone d’Oro International
Mladen Križanović, sushi master
Filip Pleteš, sales director, Old Pilots
Tin Hasanefedić, brand manager, brand ambassador, G3 Spirits
Matija Powlison Belković, cofounder, Cogito Coffee
Klaus Thomsen, cofounder, Coffee Collective
Participant: Domagoj Trusić
Participants:
Andrija Pernar
Darko Kušić
Participants:
Dominik Bečvardi, barmen i vlasnik, Peaches & Cream bar
Filip Pleteš,sales director, Old Pilots gin
Sandro Bonacchi, Coffee Expert and co-founder of B.farm
Today coffee is largely undifferentiated and often remembered only for bad flavours. Unless it is the real “Take Home Message” you get from a restaurant. But why is it so often neglected? Because it is so often unknown.
Julia Kryuchkova DipWSET – Water & Wine Educator
There is one beverage a restaurant guest will definitely order, no matter what dish he chooses or what mood he is in. Water is something we can never exclude from our dining experience. However, do we always realize the importance of mineral water in our beverage lists?
Oxidation, nutritional aspect and organoleptic potential. The aim of this workshop is to familiarize the participants with the issue of volatile substances in coffee.
Tihomir Ivanović, Quality Supervisor, Julius Meinl Bonfanti
Stiv Kahlina, co-founder, chocolatier and craft chocolate maker, TAMAN Artisan Chocolates
Sanja Vladović, co-founder, certified chocolate taster, TAMAN Artisan Chocolates
Emil Perdec, Sommelier
In the last thirty years, the Istrian wine scene has undergone huge changes, shifting from a region of undervalued wines to the leading Croatian wine region.
Denis Vlahovac, owner of the Cocktail Empire brand
Green tea powder, better known as matcha or the Japanese elixir of health, has easily found its way to the hearts of fans around the world. From traditional Japanese tea ceremonies in the 9th century through matcha latte and iced matcha trends — this ingredient has gained cult-like status among celebrities in Hollywood, and now its latest role is in modern mixology.
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