Ambassador for South Aegean, European Region of Gastronomy awarded 2019, chef, TV host, restaurateur, representative of Greek cuisine in countless...
MoreArgiro Barbarigou
Aki Hiltunen
We have a wide variety of different and extremely high-quality ingredients. Kuopio is such a treasure that provides a whole spectrum of food from...
MoreAlexandre Gauthier
As an ambassador of the Hauts-de-France bid to become European Region of Gastronomy 2023, I wish to exemplify a local conscience and spread this...
MoreAna Roš
The best female chef in the world according to the World’s 50 Best Restaurants academy. Her cuisine is known for innovatively re-writing...
MoreMira Šemić
“Water is necessary for life, and wine for joie de vivre.” She is a world-class Slovenian culinary and wine expert, a sommelier with a level 4...
MoreLuka Košir
“I work in the food and hospitality industry because I do it with joy, with heart. There is no need to create fairy tales.” Luka Košir is among...
MoreJanez Bogataj
“We eat to live, but not live to only eat.” A retired university professor, co-author of the Slovenian Gastronomy Strategy, the gastronomy...
MoreMikael Forselius
“In Trøndelag we enjoy the perfect conditions, at an unusually northerly latitude. Because of the currents we are able to grow things here that...
MoreAstrid Aasen
“The way we work along the Golden Road has been an inspiration for similar initiatives both in our region and in Norway. The development of local...
MoreDiana Hounslow
‘We are what we eat.’ Hauts-de-France culinary tradition is as warm, generous, genuine and unique as the men and women who populate...
MoreHenri Jauhiainen
“Savo is a matter of taste. For me, gastronomy is about good times spent with people that are close to you. At the same time, it is about...
MoreJarna Kaplas
“We have many unique flavours across Kuopio that are associated with certain locations or moments. Enjoying a bite of Hanna Partanen’s...
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