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
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
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
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.
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
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?
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?
Representative Borzan will talk about the actions of the EU and member states in terms of reducing waste and increasing food donations.
What is old school Ivan Horvat cooking?
Where does he grocery shop?
How does he behave as a shopper?
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.
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.
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
Stiv Kahlina, chocolatier and craft chocolate maker
Sanja Vladović, certified chocolate taster
TAMAN artisan chocolates
Matija Powlison Belković, cofounder, Cogito Coffee
Klaus Thomsen, cofounder, Coffee Collective
Dominik Bečvardi, barmen i vlasnik, Peaches & Cream bar
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?
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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