ideas / flavours / experiences
TAKING PLACE
Monday Nov 11, 2019
Tallinn Creative Hub
Põhja pst 27a, Tallinn 10415, Estonia
Meet exceptional individuals from the culinary world
The second edition of Ideas-Flavours-Experiences will be exploring the chefs, innovators and thought leaders in their respective fields. The days leading up to the main event will have explorations around Estonia and four hand dinners that you can find out more about HERE.
The Monday event will culminate with the announcement of the Best Restaurants in Estonia by White Guide. Furthermore, the Craft Drink Festival will be taking place on the premises show-casing the best of local producers, available to the public and event attendees all day. The best beer sommelier and barman competition will be chosen on the main stage throughout the evening. A kick ass after party will follow.
SPEAKERS
Our speakers this year are of exceptional caliber, building on the success of 2018. Whether we talk about food tech, innovation in service culture, sustainability throughout the culinary process or the ways to make and pair natural wines, these experts will have you covered.
Heston Blumenthal
Heston Blumenthal is proprietor of three Michelin starred The Fat Duck, two Michelin starred Dinner by Heston Blumenthal in London, one Michelin starred The Hinds Head, Dinner by Heston Melbourne and Dubai (2020), and The Perfectionists’ Café. His restaurants have been voted the best in the world and have remained at the top of the World’s 50 Best Restaurants list for the last ten years. In addition to his career as a chef, Heston has written seven cookbooks and has starred in several television series as well as several global partnerships including Heston from Waitrose, Heston Blumenthal Precision by Salter, Sage & Everdure by Heston Blumenthal.
TOPIC: Fireside Chat with Heleri Rande
TOPIC: Fireside Chat with Heleri Rande
Niklas Ekstedt
A pioneer of Nordic gastronomy
Niklas grew up in Järpen, a small village in Jämtland in the northern parts of Sweden.
Opening his debut restaurant at the age of 21, Niklas subsequently spent stints at el Bulli and the Fat Duck before heading to his Nordic roots.
Drawn to the birch woods of the Stockholm archipelago, Niklas quickly transitioned from using a grill to exercise a cast iron pan on open flames – laying the foundation for a new kind of fine-dining and altering the course the Nordic food movement. Covered in ash and soot, Niklas and his team is on a continual journey to discover, employ and evolve what was once a lost art of cooking.
TOPIC: Fireside Chat with Mattias Kroon
Niklas grew up in Järpen, a small village in Jämtland in the northern parts of Sweden.
Opening his debut restaurant at the age of 21, Niklas subsequently spent stints at el Bulli and the Fat Duck before heading to his Nordic roots.
Drawn to the birch woods of the Stockholm archipelago, Niklas quickly transitioned from using a grill to exercise a cast iron pan on open flames – laying the foundation for a new kind of fine-dining and altering the course the Nordic food movement. Covered in ash and soot, Niklas and his team is on a continual journey to discover, employ and evolve what was once a lost art of cooking.
TOPIC: Fireside Chat with Mattias Kroon
Karen Gruet
Assistant Manager, Le Manoir aux Quat'Saisons**, UK
Currently Assistant Restaurant Manager at the Michelin two-starred Restaurant at Le Manoir Aux Quat’Saisons, near Oxford, Karen manages to juggle new motherhood and her restaurant role with ease and charm. She has been at Le Manoir since 2014 when she joined as a Chef de Rang, and moved up the ranks from Assistant Head Waitress to Head Waitress to her current role. On 4th February 2019 she received the prestigious Gold Service Scholarship award at Claridge's.
TOPIC: Service Masterclass - How to Deliver on a High Level
Currently Assistant Restaurant Manager at the Michelin two-starred Restaurant at Le Manoir Aux Quat’Saisons, near Oxford, Karen manages to juggle new motherhood and her restaurant role with ease and charm. She has been at Le Manoir since 2014 when she joined as a Chef de Rang, and moved up the ranks from Assistant Head Waitress to Head Waitress to her current role. On 4th February 2019 she received the prestigious Gold Service Scholarship award at Claridge's.
TOPIC: Service Masterclass - How to Deliver on a High Level
Hendrik Otto
Chef de Cuisine at Lorenz Adlon Esszimmer**, Berlin
Hendrik Otto began his culinary career at the young age of 17 and is now the Chef de Cuisine at Lorenz Adlon Esszimmer and has worked in this kitchen since 2010, offering guest classic dishes with a modern twist. In 2010, Otto and his team at Lorenz Adlon Esszimmer were awarded a Michelin star, and in 2011 their status was upgraded to two Michelin stars. While working here, Otto was also nominated as Berlin’s Master Chef and Cook of the Year by Gusto in 2012 and 2013 respectively, paying tribute to his skills, creativity and individuality. The Lorenz Adlon Esszimmer has held its two Michelin Star status since 2011, and holds 18 Guilt Milau points as of the 2018 rating.
TOPIC: Life-long Learning
Hendrik Otto began his culinary career at the young age of 17 and is now the Chef de Cuisine at Lorenz Adlon Esszimmer and has worked in this kitchen since 2010, offering guest classic dishes with a modern twist. In 2010, Otto and his team at Lorenz Adlon Esszimmer were awarded a Michelin star, and in 2011 their status was upgraded to two Michelin stars. While working here, Otto was also nominated as Berlin’s Master Chef and Cook of the Year by Gusto in 2012 and 2013 respectively, paying tribute to his skills, creativity and individuality. The Lorenz Adlon Esszimmer has held its two Michelin Star status since 2011, and holds 18 Guilt Milau points as of the 2018 rating.
TOPIC: Life-long Learning
Frédéric Vardon
Born in Normandy, France, to a family of butchers, Frédéric has always been driven by a deep love for the land and the honest toil of farm life. Serendipitously, the milestones of his career are marked by three Alains. Upon graduation from culinary school, he got his start in the kitchens of chef Alain Dutournier, followed by the late Alain Chapel and, finally, Alain Ducasse, with whom he spent 14 years cooking in the group’s most prestigious restaurants around the world.
In 2010, Vardon opened Le39V Paris. There, he combined seasonal ingredients and French classic techniques with his own innovative approach to conjure up signature dishes. The restaurant was awarded its first Michelin star in 2012.
In 2017, Vardon launched Le39V Hong Kong in the West Kowloon district, on the 101st floor of the ICC Tower.
He is committed to promoting French gastronomy as often as possible. Thus, he is always present to different events in France and abroad. He also organizes some dinners all over the world.
TOPIC: Learning from the Three Alains
In 2010, Vardon opened Le39V Paris. There, he combined seasonal ingredients and French classic techniques with his own innovative approach to conjure up signature dishes. The restaurant was awarded its first Michelin star in 2012.
In 2017, Vardon launched Le39V Hong Kong in the West Kowloon district, on the 101st floor of the ICC Tower.
He is committed to promoting French gastronomy as often as possible. Thus, he is always present to different events in France and abroad. He also organizes some dinners all over the world.
TOPIC: Learning from the Three Alains
John Wurdeman
Founder, Pheasant’s Tears Winery in Georgia
John was born in USA and received his Masters in fine Arts at the Surikov Institute in Moscow. John has lived in Georgia for more than twenty years, initially to collect ancient polyphonic folk songs. As an artist enamored with the lovely landscape, he stayed to paint and collect music. Most ancient Georgian folk songs are sung at the table and through travelling to different regions on song expeditions John became enraptured with the diverse food and wine culture of Georgia, founding Pheasant’s Tears Winery in 2007. John continues to paint, collect songs but the wine and wine tourism business has taken over a substantial part of his life, including running multiple restaurants, managing tours, and lecturing around the world.
TOPIC: Natural Wine Journey
John was born in USA and received his Masters in fine Arts at the Surikov Institute in Moscow. John has lived in Georgia for more than twenty years, initially to collect ancient polyphonic folk songs. As an artist enamored with the lovely landscape, he stayed to paint and collect music. Most ancient Georgian folk songs are sung at the table and through travelling to different regions on song expeditions John became enraptured with the diverse food and wine culture of Georgia, founding Pheasant’s Tears Winery in 2007. John continues to paint, collect songs but the wine and wine tourism business has taken over a substantial part of his life, including running multiple restaurants, managing tours, and lecturing around the world.
TOPIC: Natural Wine Journey
Melinda Joe
Journalist, Japan Times
Melinda is a food writer based in Tokyo. Originally from Louisiana, she earned a degree in fine arts and literature at the University of California at Berkeley before moving to Japan. She is a Japan Times columnist, as well as the Tokyo correspondent for Gourmet Magazine Sweden and Tokyo editor of the 12Forward restaurant guide. Her writing, which has been translated into four languages, has appeared in numerous publications such as Newsweek, Nikkei Asian Review, Conde Nast Traveler, and The Wall Street Journal Asia. A certified sake and wine specialist, Melinda is a panel chair in the sake division of London’s International Wine Challenge. In 2019, she was an inspector for the inaugural World Restaurant Awards.
Melinda is a food writer based in Tokyo. Originally from Louisiana, she earned a degree in fine arts and literature at the University of California at Berkeley before moving to Japan. She is a Japan Times columnist, as well as the Tokyo correspondent for Gourmet Magazine Sweden and Tokyo editor of the 12Forward restaurant guide. Her writing, which has been translated into four languages, has appeared in numerous publications such as Newsweek, Nikkei Asian Review, Conde Nast Traveler, and The Wall Street Journal Asia. A certified sake and wine specialist, Melinda is a panel chair in the sake division of London’s International Wine Challenge. In 2019, she was an inspector for the inaugural World Restaurant Awards.
Bill Knott
Journalist, Financial Times
Bill Knott started his career as a chef before co-founding the food and drink magazine Eat Soup in 1995. He has since written for a host of magazines and newspapers worldwide, including stints as restaurant
critic for the Daily Telegraph, BBC Good Food and BA High Life and - in his present incarnation - The Gannet in the Financial Times. He has written the monthly Masterclass column in Restaurant magazine for the last 15 years, featuring a host of top chefs cooking their favourite dishes. He is also the wine columnist for The Oldie, and has led food and wine tours to Champagne, Bordeaux, the Rhône, the Loire, Sicily and the Douro Valley.
Bill has also featured frequently on television and radio, appearing several times as a judge on The Great British Menu and a pundit on Daily Politics, as well as on Radio 4's The Food Programme and Today.
When not travelling the world in pursuit of great food and wine, or as an ambassador for the international humanitarian charity Action Against Hunger, he lives in West London, surrounded by cookbooks. He never skips lunch.
Bill Knott started his career as a chef before co-founding the food and drink magazine Eat Soup in 1995. He has since written for a host of magazines and newspapers worldwide, including stints as restaurant
critic for the Daily Telegraph, BBC Good Food and BA High Life and - in his present incarnation - The Gannet in the Financial Times. He has written the monthly Masterclass column in Restaurant magazine for the last 15 years, featuring a host of top chefs cooking their favourite dishes. He is also the wine columnist for The Oldie, and has led food and wine tours to Champagne, Bordeaux, the Rhône, the Loire, Sicily and the Douro Valley.
Bill has also featured frequently on television and radio, appearing several times as a judge on The Great British Menu and a pundit on Daily Politics, as well as on Radio 4's The Food Programme and Today.
When not travelling the world in pursuit of great food and wine, or as an ambassador for the international humanitarian charity Action Against Hunger, he lives in West London, surrounded by cookbooks. He never skips lunch.
Aylin Tan
Aylin is one of Turkey's leading food writers, pens the weekly column “Fork & Cork” for Hurriyet Daily News. She is the author of “A Taste of Sun & Fire: Gaziantep Cookery” and winner of the Sophie Coe Award for food history in 2008. She has contributed to several international reference books, most recently "The Oxford Companion to Cheese." Originally an architect specializing in conservation, she has also served as project manager for the World Bank Turkey's Cultural Heritage Project.
Marko Kovac
Founder of Karakterre: annual natural winegrowers salon in Vienna. Having been associated with wines for almost 20 years, Marko Kovac runs Karakterre— one of Europe’s leading natural wine salons based in Vienna, Austria. For eight years now, the salon’s been gathering winemakers from all over Europe, as well as professionals that create the natural wine community. Marko also exports wines to Thailand where he’s consulting Gaggan group of restaurants on changing the perspectives of drinking habits in Southeast Asia. Together with a friend winemaker, Marko has made his first natural, sulphur and chemical-free organic wine - a Malvasia Istriana - in his native Croatia in 2016.
TOPIC: Natural Wines & How to Pair Them
TOPIC: Natural Wines & How to Pair Them
Marc Stierand, PhD
École Hôtelière de Lausanne’s Associate Professor of Service Management and Director of the Institute of Business Creativity. His research focuses on managerial and organisational cognition and management education and development, with a particular interest in personal and team creativity, intuition, and talent.
TOPIC: a trained chef, Marc will speak about his fascinating research "Creativity and Aesthetics: The Case of Michelin-starred Chefs”.
TOPIC: a trained chef, Marc will speak about his fascinating research "Creativity and Aesthetics: The Case of Michelin-starred Chefs”.
Virginia Anne Newton
Director of Media Relations & Special Events, Restaurant Geranium, Copenhagen***
Originally from the United States of America, Virginia is currently based in Copenhagen, Denmark. While her University degree is in Political Science, her career has included working in both the film and television industries. She lived in Nashville, Tennessee as well as Los Angeles, California before moving to Germany where she left the entertainment world behind and entered the financial sector. For 10 years she worked as the Finance & Contracts Manager for an aeronautical engineering firm based at the German Space Operations Center, just outside of Munich. In the fall of 2015, Virginia followed her passion for food to Copenhagen where she works as Director of Media Relations & Special Events for 3 Michelin-starred Restaurant Geranium.
TOPIC: Customer Relationship and Service Management
Originally from the United States of America, Virginia is currently based in Copenhagen, Denmark. While her University degree is in Political Science, her career has included working in both the film and television industries. She lived in Nashville, Tennessee as well as Los Angeles, California before moving to Germany where she left the entertainment world behind and entered the financial sector. For 10 years she worked as the Finance & Contracts Manager for an aeronautical engineering firm based at the German Space Operations Center, just outside of Munich. In the fall of 2015, Virginia followed her passion for food to Copenhagen where she works as Director of Media Relations & Special Events for 3 Michelin-starred Restaurant Geranium.
TOPIC: Customer Relationship and Service Management
Paul Webster
VP Business Development, Livit Design
Paul Webster is VP Business Development at Livit Design in Madrid, Spain, the world’s leading F&B Strategic Brand Consultants and Restaurant Concept Design Company and also of Livit’s very own test-lab restaurant 1889, Fast-Fine Pizza in Stockholm, Sweden, where AI & technology drive sales and guest behaviour.
TOPIC: How Artifical Intelligence in Restaurants Manifests Itself - Case Study of 1889 Fast Fine Pizza, Stockholm
Paul Webster is VP Business Development at Livit Design in Madrid, Spain, the world’s leading F&B Strategic Brand Consultants and Restaurant Concept Design Company and also of Livit’s very own test-lab restaurant 1889, Fast-Fine Pizza in Stockholm, Sweden, where AI & technology drive sales and guest behaviour.
TOPIC: How Artifical Intelligence in Restaurants Manifests Itself - Case Study of 1889 Fast Fine Pizza, Stockholm
Tove Oskarsson Henckel
Editor in Chief, Gourmet Magazine
Tove is the Editor in Chief at Gourmet Magazine, based in Sweden, working as a freelance journalist with a sommelier degree. She is also a contributor to the daily newspaper Svenska Dagbladet and 360 Eat Guide. Tove travels around the world to visit restaurants like Noma in Denmark, Saison in San Francisco, Fäviken Magasinet in Sweden and Narisawa in Japan. She loves fine dining, but just as much she enjoys street food in Seoul, hamburgers in Chicago and oysters in Tomales Bay.
Tove is the Editor in Chief at Gourmet Magazine, based in Sweden, working as a freelance journalist with a sommelier degree. She is also a contributor to the daily newspaper Svenska Dagbladet and 360 Eat Guide. Tove travels around the world to visit restaurants like Noma in Denmark, Saison in San Francisco, Fäviken Magasinet in Sweden and Narisawa in Japan. She loves fine dining, but just as much she enjoys street food in Seoul, hamburgers in Chicago and oysters in Tomales Bay.
Iñaki Bolumburu
Nomad Chef, Former Sous Chef at Nerua (#32)
Originally from Derio, a small town on the outskirts of Bilbao, Iñaki is the first generation of cooks in his family; curiously, his family has always been linked to the environment and its gastronomic tradition, the product ; farming, foraging, hunting, fishing, preserving , fermenting ...
When he had not yet reached the counter, Iñaki already wanted to help in the kitchen. His first memories with his hands in the dough is when he helped his cousin to batter the zucchini collected from the family garden.
At the age of 15 he entered to the Artxanda hotel school in the city of Bilbao, where he first met haute cuisine.
After working and learning the traditional cuisine of his surroundings in several restaurants, he had the opportunity to be part of some of the worlds bests restaurants like ;, Mugaritz (San Sebástian, Basque country), Pure C (Cadzand, Netherlands), Noma (Copenaghe, Denmark) and Nerua (Bilbao, Basque country) where they made him the chef that is today.
Currently, Iñaki is starting his own way as a nomad chef, cooking in a concept of pop-up restaurants in order to promote and teach his traveler cuisine with Basque roots to the entire world.
TOPIC - From Bilbao to Nomadism
Originally from Derio, a small town on the outskirts of Bilbao, Iñaki is the first generation of cooks in his family; curiously, his family has always been linked to the environment and its gastronomic tradition, the product ; farming, foraging, hunting, fishing, preserving , fermenting ...
When he had not yet reached the counter, Iñaki already wanted to help in the kitchen. His first memories with his hands in the dough is when he helped his cousin to batter the zucchini collected from the family garden.
At the age of 15 he entered to the Artxanda hotel school in the city of Bilbao, where he first met haute cuisine.
After working and learning the traditional cuisine of his surroundings in several restaurants, he had the opportunity to be part of some of the worlds bests restaurants like ;, Mugaritz (San Sebástian, Basque country), Pure C (Cadzand, Netherlands), Noma (Copenaghe, Denmark) and Nerua (Bilbao, Basque country) where they made him the chef that is today.
Currently, Iñaki is starting his own way as a nomad chef, cooking in a concept of pop-up restaurants in order to promote and teach his traveler cuisine with Basque roots to the entire world.
TOPIC - From Bilbao to Nomadism
James Hacon
Partner, THINK Hospitality
James is a multi award winning hospitality marketing, brand & development strategist, he has worked as an executive, consultant and investor to provide strategic advice to more than 50 hospitality brands in more than 10 countries. His experience stretches almost all sectors of hospitality from independent Michelin starred restaurants and boutique hotels through to multi-site restaurant brands and international hotel companies.
He is a sought after hospitality sector speaker, facilitator and emcee, regularly being invited to conferences, forums and dinners across the world.
He is the co-founder of the Restaurant Marketer & Innovator, a judge at the Great British Takeaway Awards, an Ambassador for the charity Only A Pavement Away & on the advisory board of the Global Restaurant Investment Forum.
TOPIC: The Art of Service
James is a multi award winning hospitality marketing, brand & development strategist, he has worked as an executive, consultant and investor to provide strategic advice to more than 50 hospitality brands in more than 10 countries. His experience stretches almost all sectors of hospitality from independent Michelin starred restaurants and boutique hotels through to multi-site restaurant brands and international hotel companies.
He is a sought after hospitality sector speaker, facilitator and emcee, regularly being invited to conferences, forums and dinners across the world.
He is the co-founder of the Restaurant Marketer & Innovator, a judge at the Great British Takeaway Awards, an Ambassador for the charity Only A Pavement Away & on the advisory board of the Global Restaurant Investment Forum.
TOPIC: The Art of Service
Kaja Sajovic
Kaja is a food and wine journalist from Slovenia, working for the main Slovenian broadcaster, Slovenian National Television (RTV SLO) as the editor of Food/Travel department with a reach of approximately 650.000 readers daily. She is also a contributor for several Slovenian leading food, wine/travel magazines: Dolcevita, Vino, Ljubljana Exclusive. Furthermore, Kaja writes for foreign media as well, main being Fine Dining Lovers website and Turkish Gastraea magazine. Currently, Kaja is working on an upcoming book about Ana Roš' story for Phaidon New York, titled Sun and Rain.
She is a regular on the 50 Best and Gellinaz circle, being the Slovenian ambassador for the Gellinaz shuffle, attended 50 Best ceremony, and regularly attends leading gastronomical conferences around the world (Madrid Fusion, Gastromasa ...).
She is also the co-author of Slovenian gastronomic strategy 2021.
She is a regular on the 50 Best and Gellinaz circle, being the Slovenian ambassador for the Gellinaz shuffle, attended 50 Best ceremony, and regularly attends leading gastronomical conferences around the world (Madrid Fusion, Gastromasa ...).
She is also the co-author of Slovenian gastronomic strategy 2021.
Silver Saa
Silver was born and raised in rural Estonia. He got introduce to the restaurant business working as a dishwasher on his summer breaks from school. The school educated him on classic French and Estonian cuisine and gave him the opportunity to stage at restaurant Ö, which was the best restaurant in Estonia at the time. After finishing school, Silver worked for Swissotel Tallinn and made a transition within the company to go and work for The Savoy hotel in London. After returning home Silver started his first head chef position at a small 40 seat restaurant in the city center with all the creative freedom he needed to make is mark. He worked there for 3 years and had the opportunity to stage in Denmark and Finland. The restaurant got ranked nr.8 on the 50 best restaurants of Estonia list within the first year and became the talk of the town. During that time he trained his skills and refined his cuisine and got more advanced technically up to the point he had to move on due to the limited options in the kitchen. He pursued to adapt his style and make it more personal. Years later he partnered with Sparkling Group to open his own restaurant ORE in the Old Town of Tallinn. Within the first year the restaurant got ranked nr.8 in the Baltic states and nr.5 in Estonia according to White Guide Nordic . Ore is a chic-casual restaurant that offers cuisine which is refined, minimalistic in presentation and layered in flavor. Each of the dishes on the menu have a story behind it, nothing is created just for the sake of creating. Inspiration is drawn from all parts of the world whilst paying respect to seasons and terrior. Foraging and fermenting are common practices in the kitchen at Ore. Silver is always questioning everything, looking for new ways to improve and to lead the development of Estonian gastronomy.
TOPIC - Collaborating with Foreign Chefs
TOPIC - Collaborating with Foreign Chefs
Andrey Shmakov
Executive Chef, SAVVA Restaurant Moscow
In 2013, the position of Metropol’s Brand-Chef was taken by Andrey Shmakov. Andrey discovered his culinary skills while working in a German shipping company, following which he began to sharpen them in Italian and French restaurants in his native Tallinn. Before coming to Moscow to make his culinary dreams a reality at the legendary Metropol, Andrey has gained experience by working in a number of European restaurants, most of which were Michelin-starred.
He worked in Tallinn restaurants Kadriorg and RIBE, in restaurants in the Grand Hotel and Radisson SAS, got on-the-job training in Noma and Chez Dominique.
Andrey’s outstanding professional feature is commitment to experimentation. In his practice, he used different cooking techniques, for example, molecular cuisine or low temperature cooking.
The menus of Metropol’s restaurants combine the most attractive components of various culinary traditions: Scandinavian thoroughness, Italian cheerfulness, French delicacy and Russian identity.
In 2017 the French restaurant guide Gault&Millau has released its first Russian issue. A special Gault&Millau award — Executive Chef of Hotel — went to the Executive Chef of SAVVA Restaurant and Metropol Hotel, Andrey Shmakov. He was distinguished as one of the main creators of the contemporary gastronomic image of Russia. Now his contribution in the development of the national cuisine is appreciated internationally.
TOPIC - Cross-Border Cooking
In 2013, the position of Metropol’s Brand-Chef was taken by Andrey Shmakov. Andrey discovered his culinary skills while working in a German shipping company, following which he began to sharpen them in Italian and French restaurants in his native Tallinn. Before coming to Moscow to make his culinary dreams a reality at the legendary Metropol, Andrey has gained experience by working in a number of European restaurants, most of which were Michelin-starred.
He worked in Tallinn restaurants Kadriorg and RIBE, in restaurants in the Grand Hotel and Radisson SAS, got on-the-job training in Noma and Chez Dominique.
Andrey’s outstanding professional feature is commitment to experimentation. In his practice, he used different cooking techniques, for example, molecular cuisine or low temperature cooking.
The menus of Metropol’s restaurants combine the most attractive components of various culinary traditions: Scandinavian thoroughness, Italian cheerfulness, French delicacy and Russian identity.
In 2017 the French restaurant guide Gault&Millau has released its first Russian issue. A special Gault&Millau award — Executive Chef of Hotel — went to the Executive Chef of SAVVA Restaurant and Metropol Hotel, Andrey Shmakov. He was distinguished as one of the main creators of the contemporary gastronomic image of Russia. Now his contribution in the development of the national cuisine is appreciated internationally.
TOPIC - Cross-Border Cooking
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SPONSORS & PARTNERS
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The event is organised by Heleri Rande, Flavours of Estonia / Eesti Maitsed Täna and the Estonian Sommelier Association.
For questions and comments email or