The biggest star of this year’s Weekend Food Festival, Marco Pierre White, captivated the audience in Rovinj with his simplicity and direct messages. He signed books, took photos with fans, and, in his signature style, spoke openly and without hesitation — yet with a dose of charisma that’s the reason many still consider him the most influential chef of his generation.
“When I was young, I was chasing a dream. But once you catch it – it’s no longer a dream. It becomes a job. And you get bored,” White explained why he left the kitchen at the height of his career, why he refused to play the fame and marketing game, and why status never meant anything to him.
“The first option was to do what I love – every day, from morning till midnight. The second option – to act. To be the face on the menu, not behind the stove. The third option? Freedom. I chose the third,” said White, reflecting on how times have changed — from an era when chefs sought a balance between talent and survival, to today, where visibility dominates and glamour has become more important than knowledge.
“Instagram today is more powerful than Michelin. The restroom in a restaurant can get more attention than what’s on the plate,” he added, sparing no criticism for the modern trends in fine dining.
“Portions have become small, and the food is cold. Everything is pre-prepared and arranged with tweezers. I’m a classicist – trust your fingers, they’re there to get burned,” said White, adding that today’s gastronomy lacks the most important thing – emotion.
In his witty, ironic, and completely honest style, Marco Pierre White left the audience with more than just a story – he left them with an attitude. And he reminded everyone that cooking isn’t a competition, it’s a choice.
“If you have a dream – you also have the responsibility to make it come true. If not, you remain just a dreamer,” he concluded.
Frane Delić, owner of Pinku fish & wine, and Mladen Livaja, founder of Gudin.Pigerie, are only beginning to turn their dreams into reality. They shared their experiences in creating authentic gastronomic concepts during the panel Copy/paste vs. Original. Delić reflected on the challenges of working with fish that isn’t considered “glamorous” – the kind that comes straight from the crate.
“We wanted to bring the focus back to what was once cooked in a pot – the kind of fish people have forgotten because it’s not sea bass or gilt-head bream,” he said, emphasizing how difficult it is to work with smaller quantities, maintain supply stability, and at the same time promote local ingredients that don’t fit into the mainstream.
Both agreed that originality doesn’t necessarily mean moving away from tradition, but rather respecting what generations before them have done – while adding their own personal touch.
The second day of the festival continued with a series of showcookings, masterclasses, and panels – covering topics such as technological solutions for the hospitality sector, sustainability for small producers, tourism management, and the development of local gastro destinations. At the panel From Farm to Hotel, participants included Mladen Jakopović, President of the Croatian Chamber of Agriculture, Silvija Terlević, a member of the Chamber’s Istrian County branch, and Jeffrey James Vella, Corporate Culinary Director at Maistra, who emphasized the importance of festivals like this.
“We organize the Weekend Food Festival with the idea of connection – for people from all parts of Croatia to come together, share experiences, and create something greater. Instead of seeing projects like this as a threat or competition, we want to view them as an opportunity for collaboration, growth, and opening new chapters in our gastronomic story. That’s the only way we can grow together,” said Jeffrey James Vella.
At the Weekend Food Festival, *Food on the Edge* was introduced – a festival that has been held in Ireland for ten years. The Irish festival was presented by Matt Orlando and JP McMahon, two chefs who are pushing the boundaries of sustainability and food philosophy through their work.
“I want to thank the Food on the Edge festival for the partnership, as we share the same mission – connecting people through food and ideas,” said Darko Ivančević, Director of the Weekend Food Festival.
JP McMahon, founder of the Irish festival, emphasized that for the past ten years, Food on the Edge in Ireland has brought together more than 50 chefs, entrepreneurs, and food professionals who share a common vision. “It’s an opportunity to connect, to host masterclasses, have conversations, and share knowledge and experiences. No matter where we are in the world, we face the same challenges: waste, industrial pressures, climate change,” he said, adding that without local, there is no global – which is also the motto of this year’s Weekend Food Festival.
Both on stage and beyond, Rovinj continues to breathe gastronomy – the kind that’s cooked with honesty, crafted with dedication, and served without false shine, all the way through the end of this weekend.
