Marco Pierre White, numerous local and international chefs, as well as business leaders shaping the gastronomic and food scene, impressed the audience.
After two days of top-tier panels, unforgettable flavors, and boundary-pushing conversations, Rovinj has closed the doors on the fourth Weekend Food Festival. Across several stages in the old Tobacco Factory, chefs, entrepreneurs, innovators, and curious minds took turns, all connected by a common theme — food as culture, business, and passion. Many experts also shared their experiences and knowledge, including Stjepan Orešković, Ivan Artuković, and chefs JP McMahon, Matt Orlando, Marco Pierre White, Janez Bratovž, Matija Bogdan, Jeffrey Vella, among many others.
The panels opened discussions on sustainability, responsibility, mental health in the kitchen, and the fine line between fine dining and street food. The conversations didn’t stay on the surface — they were honest, sometimes painful, but always driven by a clear vision.
Legendary chef Marco Pierre White arrived in Rovinj as a star — and lived up to the expectations! He shared his views on today’s gastronomy, revealed why he stepped away from the culinary throne — and why he trusts his fingers more than tweezers.
“Today, food looks amazing, but it lacks the most important thing — emotion. I’m a classicist — I love to touch food,” said Marco Pierre White, as he continued to speak openly about fame, awards, and the moment he decided to say enough.
“When you’re chasing stars, it’s exciting. But once you win them — you’re no longer running. You’re just defending them. And that’s boring. I didn’t want to live a lie, I wanted freedom,” he added, not forgetting to mention what he says most defines a chef’s career — pressure. “In the kitchen, you’re under constant pressure. Many chefs are talented, but they can’t endure. The pressure breaks them,” emphasized Marco Pierre White.
That very topic continued in the festival hall with the panel Hell’s Kitchen – The Worst Moments in the Kitchen, where Janez Bratovž, Matija Bogdan, and Mate Janković spoke about the emotional pressure chefs often carry — whether it’s empty dining rooms, personal tragedies, or the consequences of constant stress.
“The worst is when your private life is falling apart, and you still have to stay in the restaurant and keep going. The kitchen doesn’t ask,” said Bogdan. And it was exactly this honesty that served as a reminder that the Weekend Food Festival is not just a place for tasting — but also for understanding.
A particularly powerful impression was left by the panel Rebel Chefs and Bold Ideas: Swim Against the Current, where chefs JP McMahon and Matt Orlando spoke about why the kitchen is a space of responsibility, not just creativity. McMahon, founder of the Food on the Edge festival, said he was never motivated by change for the sake of change, but by an inner drive to constantly seek a better way. Matt Orlando, former sous-chef at Noma and founder of Amass restaurant in Copenhagen, spoke about the moment he opened his own restaurant and truly felt what real responsibility means.
“When you work for someone else, you carry out their vision. Only when you work for yourself do you realize how big your own vision becomes — and how much impact you actually have. That’s when awareness, responsibility, and the desire to create something with a long-term effect come in,” said Orlando, adding that they completely removed meat from the restaurant’s menu to reduce carbon emissions.
The same openness marked the panel Can Fine Dining Exist Without Street Food?, where chefs Mario Mihelj and Marko Palfi demonstrated how street food can serve as a bridge to more sophisticated gastronomic experiences.
“Many people avoid fine dining because they think it’s not for them — it’s expensive, you have to dress up, and there’s a certain level of discomfort. On the street, none of that exists. And that’s exactly where we can show people that fine dining isn’t something to be afraid of. A kid who eats a serious burger at a festival today will have no problem sitting in a serious restaurant tomorrow. And once they do — they won’t go back to fast food, unless they really have to,” added Palfi.
Both chefs concluded that fine dining and street food can exist separately, but if they work in synergy, they can grow and improve together. The audience can be educated on the street, and the experience can mature in the restaurant. In both cases, a quality product and a clear vision are key.
In addition to top chefs, this year’s Weekend Food Festival also brought together leading figures from the food industry. While Stjepan Orešković spoke on the festival’s opening day about the reasons behind his company Bosqar d.o.o.’s investment in food, the panel Specialty since 1892 powered by Franck explored the past, present, and future of coffee as a cultural, social, and market phenomenon. Ivan Artuković, CEO of Franck, and Tomo Ricov, director of the Pepermint agency, opened the discussion by addressing market hypersegmentation and new consumer habits.
“Today, we follow consumers across multiple channels and can offer them exactly what they want — a personalized blend, an experience, a story. The specialty scene has been growing for years, and quality must have a system and a grading process. You can’t just proclaim yourself a specialty coffee producer without proper validation,” emphasized Artuković.
Special emphasis was placed on Generation Z, which is increasingly seeking transparency and the “from plantation to cup” story. They also touched on the topic of moderation in consumption — with 400 mg of caffeine per day highlighted as the healthy limit, equivalent to roughly three to four cups of coffee. Alongside all the trends, they underlined how deeply the ritual of coffee drinking is rooted in our social everyday life — from business meetings to friendly gatherings — and how different it is from the habits of tourists, for whom this custom is still unfamiliar.
Alongside the lectures and panels, numerous masterclasses and showcooking workshops were held in the old Tobacco Factory, as well as the IstraNatural wine festival, attracting an audience eager for knowledge and flavors. Meanwhile, many tourists and local foodies enjoyed the “Istrian square” set up as part of the festival.
RANGITE! – the Istrian Food Market — was one of the liveliest spots of the festival over the two days. In a relaxed atmosphere, with a good glass of wine and the aromas of traditional cuisine — from fuži and žgvacet to pljukanci with truffles — visitors mingled, tasted, and chatted with Istrian producers showcasing their cheeses, prosciuttos, olive oils, wines, and spirits. Here, “local” meant more than just tradition — it meant meeting people, flavors, and stories that endure.
The professional program also took place at the Grand Park Hotel, where specialized masterclasses focused on the bar scene — covering everything from the luxury guest experience to the precise science of cocktail carbonation. The main stars of the program were Luca Cinalli, one of Europe’s most respected bartenders known for his innovations in mixology, and Karlo Ferenčak, a Croatian bartender and consultant specializing in bar concept development and hospitality team education.
A professional lecture for industry experts, *Restaurant Digitalization*, was delivered by Davor Bienenfeld, entrepreneur and owner of several successful hospitality venues. He presented how modern restaurants are using digital solutions — from kitchen display systems to optimizing team communication and enhancing the customer experience.
Through the motto “Eat local, think global,” the Weekend Food Festival once again proved why gastronomy is not just a trend, but a living culture.
Last weekend, Rovinj became the meeting point for the entire scene — a place of connection, exchange of experiences, and people who share the same passion. Through open conversations, collaborations, and new friendships, a foundation was laid for growth that carries a local character with a global reach.
