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16th of April - V European Congress on Gastronomy Memory and Future || 17th of April - New Trends in Tourism. Naturally
World stars of gastronomy, chefs recognized by the Michelin Guide, discussions on the future of tourism, experts in AI and marketing, workshops, and the opportunity to discover the Flavours of Gdańsk – all of this during the 16th edition of the New Trends in Tourism conference and the 5th European Gastronomy Congress “Memory and Future.” We will meet on 16–17 April 2026 at the European Solidarity Centre in Gdańsk.
16 April 2026 - 5th European Gastronomy Congress "Memory and Future"
This is where chefs, producers, experts, and enthusiasts will meet to discuss the future of gastronomy and celebrate the culmination of the title of the European Capital of Gastronomic Culture. On stage will appear, among others, Eduard Xatruch, co-founder of the legendary Disfrutar* restaurant in Barcelona, Michel Moran, and Przemysław Sieradzki, the youngest Michelin-star recipient in Poland.
The congress programme is divided into three thematic panels:
Chefs’ Panel
- The New Geography of Taste – modernity and creativity versus heritage.
- Knowledge as a solution for the gastronomy of the future
- We are one team
Wine and Spirits Panel – A look at wine and spirits from the perspective of tomorrow.
Gastronomic Tourism Panel – Gastronomic tourism as a driver of local development.
More information: HERE
Join us for networking after day one of the conference! More details coming soon.
17th of April 2026 – New Trends in Tourism Conference
“Naturally” is the theme of this year’s conference, where we will demonstrate how simplicity and balance are becoming not only a trend but a real need of the modern tourist.
Main conference segments:
Destination Marketing
Authenticity, storytelling, and place branding in times of rapid change – featuring presentations by Marta Siembab and Jakub Biel, who will show how to talk about a destination in a way that makes it naturally attractive.
Statistics and Analysis in Tourism
The latest data, trends, and research that help make fact-based decisions. In this segment, Małgorzata Kacprzyk and Wojciech Witkowski, experts in tourism analytics, will share their insights.
New Technologies
From digitalisation and AI to innovative applications – how technology makes life easier for tourists and the industry. Featuring Dawid Adach and Aleksandra Sidorowska, who will present solutions that truly work in practice.
*If you have accessibility needs during the conference, including assistance for people with disabilities, please indicate them in the registration form.
*Lectures conducted in Polish will be translated into English.
About the place
European Solidarity Centre
The European Solidarity Centre is a state-of-the-art cultural institution and an open urban space where people, values and ideas come together. Opened in August 2014, the ECS is still a relatively new building on the map of Gdańsk… more
Experts
Maciej Kautz
Event Strategist and Emcee
Maciej Kautz
Event Strategist and Emcee
Maciej Kautz- Event Strategist and Emcee whose smile breaks the ice. He engages audiences at major international conferences, including TEDx and Global e-Mobility Forum. Maciej is all about creating an authentic and egalitarian ambience. He brings strategies of event enhancement and insights which he has learnt from hosting and co-creating virtual and in-person events.
Since 2013, Maciej has been producing and hosting a talk-show in English on National Polish Radio (Polskie Radio). Maciej studied at Appalachian State University (2011) and University of Antwerp (2010). He holds a Master of Laws degree from Adam Mickiewicz University. In 2018, he passed the qualifying exam and is now attorney-at-law in Poland.
Click here to take a look behind the scenes of Maciej’s events.
Since 2013, Maciej has been producing and hosting a talk-show in English on National Polish Radio (Polskie Radio). Maciej studied at Appalachian State University (2011) and University of Antwerp (2010). He holds a Master of Laws degree from Adam Mickiewicz University. In 2018, he passed the qualifying exam and is now attorney-at-law in Poland.
Click here to take a look behind the scenes of Maciej’s events.
Type: konferensjer (prowadzący, host)
Sessions:
- - Opening of the first day of the conference – 5th European Congress on Gastronomy “Memory and Future”
(16/4/2026 from 09:00 to 09:30) - - Opening of the second day of the conference - New Trends in Tourism. Naturally (17/4/2026 from 09:00 to 09:35)
Rafael Ansón
Honorary President of the International Academy of Gast ...
Rafael Ansón
Honorary President of the International Academy of Gastronomy
A legendary figure in global gastronomy. For 40 years, he served as President of the Royal Academy of Gastronomy of Spain; he is currently Honorary President of the International Academy of Gastronomy and President of the Ibero-American Academy of Gastronomy, as well as Co-President of the European Community of New Gastronomy. Creator of the “New Gastronomy 4S” concept (healthy, sustainable, supportive/solidary, and satisfying). An outstanding communication expert, former Director General of Spanish public television RTVE and advisor to Prime Minister Adolfo Suárez. Author of numerous books, dedicated to promoting nutrition education and table culture.
- - Opening of the first day of the conference – 5th European Congress on Gastronomy “Memory and Future” (16/4/2026 from 09:00 to 09:30)
Maciej Dobrzyniecki
President of the Polish Academy of Gastronomy
Maciej Dobrzyniecki
President of the Polish Academy of Gastronomy
President of the Polish Academy of Gastronomy and Vice President of the International Academy of Gastronomy (AIG) in Paris. As Co-President of the European Community of New Gastronomy (ECNG), he has a real impact on shaping European culinary trends. He is a key architect of Poland’s presence on the global fine dining map. Initiator of the titles of European Capital of Gastronomic Culture and Partner of the Michelin Guide in Poland. As a patron of table culture and an outstanding expert, he connects the Polish gastronomic market with the most important global organizations, promoting the highest quality standards, new trends, and innovation in the culinary arts.
- - New Geography of Taste - Modernity and Creativity vs. Heritage
(16/4/2026 from 09:30 to 10:30) - - Knowledge as a Solution for the Gastronomy of the Future (16/4/2026 from 10:30 to 11:15)
Eduard Xatruch
Co-founder of the restaurant Disfrutar***
Eduard Xatruch
Co-founder of the restaurant Disfrutar***
Co-founder of the legendary restaurant Disfrutar*** in Barcelona (three Michelin stars, No. 1 on The World’s 50 Best Restaurants list, a permanent place in the 50 Best Hall of Fame). For over a decade, he was one of the key figures on Ferran Adrià’s elBulli team, serving as head of the creative kitchen. A visionary of contemporary gastronomy, the highest authority who, in his work, combines scientific rigor with extraordinary imagination. He is a co-creator of techniques that have revolutionized world cuisine, consistently focusing on innovation, texture, and purity of flavor. Co-owner of two other restaurants in Barcelona and Cadaqués (Costa Brava), recognized in the Michelin Guide.
- - New Geography of Taste - Modernity and Creativity vs. Heritage (16/4/2026 from 09:30 to 10:30)
Przemysław Klima
Co-owner of restaurant Bottiglieria 1881**
Przemysław Klima
Co-owner of restaurant Bottiglieria 1881**
One of the most outstanding Polish chefs of the younger generation, co-owner and architect of the success of Kraków’s restaurant Bottiglieria 1881**. Under his leadership, the venue became the first and only one in Poland to earn and retain two Michelin stars, becoming a symbol of the world-class standard of Polish gastronomy. He gained experience in prestigious restaurants in Poland and abroad, including Copenhagen’s Noma. In his cuisine, he combines respect for local produce with technical perfection and the courage to reinterpret traditional flavors. Known to a wider audience also as the charismatic judge of the MasterChef program. Owner and head chef as well of the Michelin-recommended restaurant Bufet in Kraków’s Kazimierz district.
- - New Geography of Taste - Modernity and Creativity vs. Heritage (16/4/2026 from 09:30 to 10:30)
Thijs Vervloet
chef and owner of the Maison Colette**
Thijs Vervloet
chef and owner of the Maison Colette**
An outstanding Belgian chef and owner of the two-Michelin-starred restaurant Maison Colette, regarded as one of the most talented interpreters of classical cuisine in Europe. He honed his craft under the guidance of the legendary Joël Robuchon at L’Atelier in Paris. His cuisine is a refined tribute to the great French tradition, which Vervloet presents in an exceptionally light, modern, and technically flawless way. He is renowned as an absolute master of signature sauces and for his uncompromising selection of ingredients, chosen with almost surgical precision. At Maison Colette, he has created a unique ecosystem in which the rigorous craftsmanship of haute cuisine meets warm, family-style hospitality. Through his pursuit of perfection, Vervloet has made his restaurant one of the most important and elegant destinations on Europe’s contemporary culinary map.
- - New Geography of Taste - Modernity and Creativity vs. Heritage (16/4/2026 from 09:30 to 10:30)
Laia Freixinet
Managing Director of the Hofmann culinary school
Laia Freixinet
Managing Director of the Hofmann culinary school
Managing Director of the prestigious Hofmann culinary school and gastronomic group in Barcelona. Founded in 1983, the institution remains the only culinary school in the world whose training restaurant has held a Michelin star continuously since 2004. This allows students to learn in a real top-tier environment. The school is renowned for its discipline, technical excellence, and strong emphasis on innovation. Under Laia Freixinet’s leadership, Hofmann has evolved into a modern center of knowledge that educates not only craftspeople, but also creative leaders in the hospitality industry, ready to meet the challenges of today’s market. Freixinet is responsible for the strategic development of gastronomic education, combining the rich tradition of Spanish craftsmanship with a modern business model and the highest standards of professional training.
- - Knowledge as a Solution for the Gastronomy of the Future (16/4/2026 from 10:30 to 11:15)
Michel Moran
Chef and restaurateur
Michel Moran
Chef and restaurateur
Chef and restaurateur, one of the most recognizable culinary authorities in Poland. He gained his knowledge at the prestigious Jean Ferrandi hospitality school in Paris and refined his experience in top-rated restaurants in France, Spain, Germany, and Switzerland. For years, he ran the Michelin Guide–recognized restaurant Bistro de Paris, and he currently heads the MaMaison restaurant. Known to a wide audience as the charismatic judge of the Polish editions of “MasterChef” and “MasterChef Junior.” An ambassador of classical French technique combined with modern lightness, he has for decades inspired Poles to culinary discoveries and care for the quality of ingredients.
- - Knowledge as a Solution for the Gastronomy of the Future (16/4/2026 from 10:30 to 11:15)
Krzysztof Szulborski
President of the Polish Chefs Association
Krzysztof Szulborski
President of the Polish Chefs Association
An experienced master chef and one of the most important animators of gastronomic life in Poland. Since 2001, he has served as President of the Polish Chefs Association. As a co-founder of the Pomeranian Culinary Academy in Gdańsk, he has for years been involved in educating and certifying new professionals. A BBQ World Champion and a multiple medalist at the IKA Culinary Olympics, honored with the title of “Master of Masters” by the Gastronomic Academy in Poland. An ambassador of regional cuisine and a co-creator of the successes of the Polish Olympic culinary team on the international stage.
- - Knowledge as a Solution for the Gastronomy of the Future (16/4/2026 from 10:30 to 11:15)
Idoia Calleja
Director of Master’s Degrees and Courses at the BCC
Idoia Calleja
Director of Master’s Degrees and Courses at the BCC
Director of Master’s Degrees and Courses at the Basque Culinary Center (BCC), the first gastronomy university in Spain. Since 2010, she has managed BCC’s educational portfolio, encompassing 11 innovative master’s programs and more than 400 specialized courses. A key figure in the professionalization of contemporary gastronomy and an expert in the “360-degree education” model, she promotes education as a key tool for developing a new generation of leaders in the hospitality sector. BCC, located in San Sebastián, is a global hub for innovation and research in a region with a uniquely high concentration of Michelin stars. Under Calleja’s leadership, the institution professionalizes the industry by combining traditional craftsmanship with modern science and management.
- - Knowledge as a Solution for the Gastronomy of the Future (16/4/2026 from 10:30 to 11:15)
Patrycja Siwiec
Expert in professional guest service (hospitality)
Patrycja Siwiec
Expert in professional guest service (hospitality)
A leading expert in the psychology of gastronomy and professional guest service (hospitality). Trained as a psychologist and journalist, for many years she collaborated with top industry titles, writing about wine and food. She is a co-author of bestselling industry books, including the groundbreaking publication “Hospitality. The Art of Good Service in Gastronomy”, which has become a handbook for modern managers and waitstaff in Poland. As a respected trainer and consultant, she helps restaurateurs build effective, motivated teams and lasting relationships with guests based on trust and authenticity. Her mission is to raise service standards in Poland.
- - PANEL I – MODULE C: ONE TEAM (16/4/2026 from 11:45 to 12:30)
Przemysław Sieradzki
Head chef of the Giewont restaurant
Przemysław Sieradzki
Head chef of the Giewont restaurant
Head chef of the Giewont restaurant, the youngest Michelin-star recipient in Poland and the only one to hold this distinction in Podhale. His cuisine is a tribute to nature and tradition: it combines modern techniques with Podhale flavors and a respect for carefully selected produce instilled at home. He built his experience both close to the land—together with his father he runs a 10-hectare farm, which shapes his discipline and respect for ingredients—and in renowned restaurants alongside acclaimed chefs, blending classic foundations with innovation. In his work, he combines the identity of a farmer with a vision of modern fine dining and the Tatra landscape.
- - PANEL I – MODULE C: ONE TEAM (16/4/2026 from 11:45 to 12:30)
Hubert Cygan
Co-owner of the restaurant Giewont
Hubert Cygan
Co-owner of the restaurant Giewont
Entrepreneur and visionary, co-owner of the Michelin-starred restaurant Giewont. He built his experience over many years in the real estate and hospitality industries, which enabled him to create unique projects in the Podhale region, combining modern business with respect for the area’s heritage. An expert in building premium brands and managing customer experience. His work goes beyond gastronomy—he is a catalyst for local development, focused on synergy between tourism and the highest quality.
- - PANEL I – MODULE C: ONE TEAM (16/4/2026 from 11:45 to 12:30)
Diego Grimberg
Head chef of the restaurant Hofmann*
Diego Grimberg
Head chef of the restaurant Hofmann*
Head chef of the Michelin-starred restaurant Hofmann* in Barcelona, regarded as one of the innovators among Spain’s young generation of chefs. He honed his craft in some of the world’s most demanding kitchens, including alongside Albert Adrià in the legendary Enigma project. In his current role, he masterfully combines technical excellence with a creative reinterpretation of Mediterranean cuisine, focusing on top-quality produce and precision execution. As head chef at the world’s only culinary school with a Michelin star, Grimberg plays a key mentoring role. His work is not only the daily pursuit of perfection on the plate, but also a direct influence on the education of the future elite of global gastronomy.
- - PANEL I – MODULE C: ONE TEAM (16/4/2026 from 11:45 to 12:30)
Radosław Fronc
CEO of Main Square Hospitality Group
Radosław Fronc
CEO of Main Square Hospitality Group
One of the most influential entrepreneurs in Poland’s gastronomic industry, founder and CEO of MSHG (Main Square Hospitality Group). For over two decades, he has consistently been shaping Kraków’s culinary identity, managing a portfolio of 15 prestigious restaurants (including Szara Gęś and Fiorentina). A visionary and strategist who successfully combines unique artistic visions with an effective business model. His work is based on an uncompromising approach to product quality and the professionalization of hospitality standards. As a patron of culinary culture, he has a tangible impact on building the international prestige of Polish gastronomy by promoting the highest standards in the premium sector.
- - PANEL I – MODULE C: ONE TEAM (16/4/2026 from 11:45 to 12:30)
Adam Pawłowski
First polish Master Sommelier
Adam Pawłowski
First polish Master Sommelier
An outstanding authority in the world of wine and the first Pole in history to earn the elite title of Master Sommelier. It is the highest level of mastery in the profession, awarded by the London-based Court of Master Sommeliers – worldwide, fewer than 300 people hold it. He honed his experience in prestigious Michelin-starred restaurants in the United Kingdom, which enabled him to perfect the art of food & wine pairing. As a judge at the most important international competitions, such as the Decanter World Wine Awards, and a certified WSET lecturer, he actively shapes standards of wine knowledge. As a consultant and mentor, he supports top restaurants in designing wine lists and delivering professional guest service, consistently building a bridge between the global wine world and Polish gastronomy.
- - Look at Wine and Alcohol from Tomorrow’s Perspective (16/4/2026 from 12:30 to 13:15)
Charles Bonnay
Export Director of the Champagne house Frerejean Frères
Charles Bonnay
Export Director of the Champagne house Frerejean Frères
Charles Bonnay – Export Director of the boutique Champagne house Frerejean Frères from Avize, specializing in Premier Cru and Grand Cru wines. Frerejean Frères is known for its long aging process and its focus on the purity of the Chardonnay variety. Their champagnes are a permanent fixture on the wine lists of the world’s finest restaurants, synonymous with modern luxury and artisanal precision. A long-standing partner of the French Michelin Guide and Les Grandes Tables du Monde.
- - Look at Wine and Alcohol from Tomorrow’s Perspective (16/4/2026 from 12:30 to 13:15)
Julio Pinto
General Director of Bodega Matarromera
Julio Pinto
General Director of Bodega Matarromera
General Director of Bodega Matarromera, one of Spain’s most important wine groups – Bodega Matarromera (Ribera del Duero). A leader in implementing innovation and sustainability in winemaking. Under his management, the winery has become a global ambassador of Spanish terroir, combining traditional production with advanced research into ecology and wine quality. For years, Matarromera has been synonymous with quality, and its wines are regularly served at the Spanish royal court as well as in the world’s best restaurants.
- - Look at Wine and Alcohol from Tomorrow’s Perspective (16/4/2026 from 12:30 to 13:15)
Michał Pajdosz
Winemaker, the driving force behind the success of Winn ...
Michał Pajdosz
Winemaker, the driving force behind the success of Winnica Jakubów
one of the most talented and highly regarded young-generation winemakers in Poland, the driving force behind the success of Vineyard Jakubów, located in the picturesque Dalkowskie Hills. An oenologist by passion and education, who in his work combines deep respect for nature with modern technological expertise. His wines regularly win top awards in national and international competitions, becoming a showcase for Polish winemaking. Michał Pajdosz was among the first in the country to successfully introduce orange wines and traditional-method sparkling wines to the wider market. He is an authority on viticulture in Poland’s climate, and his winery is a model example of combining agricultural passion with a modern tourism and educational business.
- - Look at Wine and Alcohol from Tomorrow’s Perspective (16/4/2026 from 12:30 to 13:15)
Tomasz Kempka
Expert at the Polish Tourism Organisation on gastronom ...
Tomasz Kempka
Expert at the Polish Tourism Organisation on gastronomic tourism
An expert at the Polish Tourism Organisation (PTO) responsible for promoting gastronomic tourism. He is involved in projects that enhance the prestige of Polish culinary destinations in foreign markets. He collaborates on the implementation of the Michelin Guide in Poland, supporting the development of the country’s brand as an attractive destination for culinary travelers.
- - PANEL III TOURISM (16/4/2026 from 14:30 to 15:30)
Francisco De la Torre Prados
Mayor of Málaga
Francisco De la Torre Prados
Mayor of Málaga
Mayor of Málaga continuously for 26 years, he has transformed the city into one of Europe’s most important cultural and tourist centers. A visionary who focuses on innovation, culture, and gastronomy as pillars of regional development. Under his leadership, Málaga has become a symbol of success in combining historical heritage with a modern city model that is friendly to residents and tourists.
- - PANEL III TOURISM (16/4/2026 from 14:30 to 15:30)
Marc Michen
Senior Manager at EY (Ernst & Young)
Marc Michen
Senior Manager at EY (Ernst & Young)
Marc Michen is a Senior Manager at EY (Ernst & Young) and an expert in impact measurement. He specializes in the analysis and communication of the social, environmental, and economic effects generated by companies and organizations. He holds degrees in International Studies from Sciences Po Lyon and HEC Paris. During the Congress, he will present the key findings of the report “MICHELIN Guide Beyond the Stars,” showing the tangible and concrete impact that the presence of the MICHELIN Guide brings to a destination by stimulating its economic development and culinary prestige.
- - PANEL III TOURISM (16/4/2026 from 14:30 to 15:30)
Monika Krzepkowska
Ambassador of the Republic of Poland in Madrid
Monika Krzepkowska
Ambassador of the Republic of Poland in Madrid
A Polish diplomat and state official, currently serving as the Ambassador of the Republic of Poland in Madrid. She has extensive experience in public administration and diplomacy, including as Director of the Polish Institute in Bratislava. She actively promotes the Polish economy and gastronomy on the Iberian Peninsula, building strong Polish-Spanish relations.
- - PANEL III TOURISM (16/4/2026 from 14:30 to 15:30)
Camille Louyot
International Development Manager at the MICHELIN Guide
Camille Louyot
International Development Manager at the MICHELIN Guide
She oversees the global geographic expansion of the Guide’s selections. Over the past year, she has played a key role in the Guide’s entry into new markets with strong culinary potential by building lasting partnerships with tourism institutions. Previously, she worked on the development of the French professional football league and in diplomacy (at the French embassies in Cambodia and Vietnam). She holds a degree in economics from Paris Dauphine University. The presence of the MICHELIN Guide in Poland is a pillar of prestige for the country’s gastronomy. Its stars not only promote Poland on the global fine dining map, but also genuinely stimulate tourism and set the highest quality standards in the HoReCa sector.
- - PANEL III TOURISM (16/4/2026 from 14:30 to 15:30)
Carlos Miguel Fontão de Carvalho
Secretary General of European Community of New Gastron ...
Carlos Miguel Fontão de Carvalho
Secretary General of European Community of New Gastronomy
Secretary General of ECNG (European Community of New Gastronomy) and President of the Portuguese Academy of Gastronomy (Academia Portuguesa de Gastronomia). As a key figure within the International Academy of Gastronomy (AIG), he has for years been involved in safeguarding and promoting the culinary heritage of the Iberian Peninsula. An expert in gastronomic diplomacy, he bridges the worlds of business and tradition, with a modern approach to sustainable development in Europe’s hospitality sector.
- - PANEL III TOURISM (16/4/2026 from 14:30 to 15:30)
Slavija Jačan Obratov
Croatian National Tourist Board
Slavija Jačan Obratov
Croatian National Tourist Board
Director of Brand and Product Development at the Croatian National Tourist Board. A place marketing expert and co-author of Croatia’s national gastronomy strategy. For years, she has been building the international position of Croatian cuisine, collaborating with brands such as Michelin and The World’s 50 Best Restaurants. She is a former editor-in-chief of the prestigious academic journal Turizam. She specializes in creating premium tourism products and promoting culinary heritage.
- - PANEL III TOURISM (16/4/2026 from 14:30 to 15:30)
Jakub Biel
Creative Marketing Expert
Jakub Biel
Creative Marketing Expert
He has created creative ads in space, on Teletext, on TikTok, and even on Tinder. He talks about unconventional marketing at universities and the biggest conferences. Companies such as InPost, Onet, Żabka, Decathlon, x-kom, and Meta have benefited from his creative mind.
- - Creativity and destination marketing — how to combine them without a Dubai-sized budget? (17/4/2026 from 09:36 to 10:00)
Marta Siembab
Senselier – sensory expert
Marta Siembab
Senselier – sensory expert
Marta Siembab, creator of the profession of senselier, independent expert in the field of scent. She designs sensory solutions for customer experience, marketing, PR, sales, and brand strategy. She builds scent landscapes for buildings, creates individual fragrances for brands, and shapes customer experience through the senses. An active participant in design festivals, lecturer at art, economic, and social universities, and speaker at technology and marketing conferences. She works across Europe, translating multidisciplinary knowledge about scent into practical applications for business and industry.
- - Scent – the silent architect of experiences (17/4/2026 from 10:05 to 10:30)
Ieva Davydenko
Senior Project Manager at Go Vilnius
Ieva Davydenko
Senior Project Manager at Go Vilnius
Ieva Davydenko is a Senior Project Manager at Go Vilnius with extensive experience in creating events, festivals, social campaigns, and communication projects. She focuses on turning local culture into engaging experiences that connect with audiences and attract media attention. At Go Vilnius, she leads the development and delivery of city events and festivals, including Vilnius Pink Soup Fest - a bold initiative designed to introduce Vilnius to the world through its iconic pink soup and raise the city’s international profile.
- - Vilnius Served Cold (17/4/2026 from 10:35 to 11:00)
Wojciech Witkowski
Head of Sales Data Insights at Visa (CEE)
Wojciech Witkowski
Head of Sales Data Insights at Visa (CEE)
Wojciech Witkowski is Head of Sales Data Insights at Visa in the CEE region. He specializes in using data to support the development of cities, tourism, and modern urban ecosystems that combine the needs of residents, visitors, and local business. In his work, he analyzes user behavior, urban flows, and consumer trends, supporting cities and tourism organizations in making data-driven decisions.
- - Waffles, oscypek cheese and city breaks: The great clash of tourist wallets (17/4/2026 from 12:15 to 12:40)
Małgorzata Kacprzyk
Senior Public Policy Manager at Airbnb
Małgorzata Kacprzyk
Senior Public Policy Manager at Airbnb
Małgorzata Kacprzyk is a Senior Public Policy Manager at Airbnb. She is responsible for regulatory affairs and cooperation with governments and local authorities across Central and Eastern Europe, bringing a comparative perspective based on experience from many countries in the region. Previously, she worked in public administration for nearly seven years, including in the foreign service. She is originally from Warsaw and currently lives in Hamburg. During the conference, she will discuss how to tailor tourism offers to the needs of families with children and what can genuinely make traveling easier for them.
- - Accommodation Is Only the Beginning: New Data Shows What Families Need When They Travel (17/4/2026 from 12:45 to 13:10)
Tomasz Palak
Legal Counsel
Tomasz Palak
Legal Counsel
Legal Advisor, speaker, and author of articles published on tomaszpalak.pl and in the press. Seven-time podium finisher at the I Love Marketing conference; he has also spoken at Infoshare, TEDx, and numerous other events. Lecturer at WSB, WSAiB, WSEI, and UTH. Frequently invited as a legal expert by external entities, including Dzień Dobry TVN and prawo.pl. Author of the book “The Internet and the Law – How Not to Stumble?” Guitarist by passion.
- - Accessibility and AI vs. the Law (17/4/2026 from 14:40 to 15:05)
Aleksandra Sidorowska
founder of the agency Precious Content
Aleksandra Sidorowska
founder of the agency Precious Content
Ola Sidorowska, founder of the creative agency Precious Content. Winner of the first TikTok award for marketers in Poland in the Make TikToks Contest, enthusiast of experimenting with content and analyzing viral trends. On a daily basis, she manages social media profiles for creators and brands.
- - Natur(AI)ly, or How to Create Authentic Tourism Content in the Age of AI Without Killing Local Character (17/4/2026 from 15:10 to 15:35)
Dawid Adach
Co-founder of MDBootstrap.com and CogniVis.ai
Dawid Adach
Co-founder of MDBootstrap.com and CogniVis.ai
Technology entrepreneur, co-founder of MDBootstrap.com and CogniVis.ai. Recognized in the prestigious Forbes 30 Under 30 ranking, actively supports business development through scalable solutions using artificial intelligence. Graduate of the Warsaw University of Technology.
Many years of experience working for global corporations (Accenture, ING, Nationale Nederlanden, T-Mobile), including international projects (India, the Netherlands, Germany, Belgium, France).
Currently running three companies – in the areas of software, artificial intelligence, and hydroponic and vertical farming technologies – and also serves on the supervisory boards of technology companies.
As a speaker, he shares knowledge about AI, digital transformation, and practical applications of new technologies, and after hours co-hosts the zAInspirowani podcast with Maciek Rock.
Many years of experience working for global corporations (Accenture, ING, Nationale Nederlanden, T-Mobile), including international projects (India, the Netherlands, Germany, Belgium, France).
Currently running three companies – in the areas of software, artificial intelligence, and hydroponic and vertical farming technologies – and also serves on the supervisory boards of technology companies.
As a speaker, he shares knowledge about AI, digital transformation, and practical applications of new technologies, and after hours co-hosts the zAInspirowani podcast with Maciek Rock.
- - Cities of the Future: How AI Has Changed Tourism (17/4/2026 from 15:40 to 16:05)
Program
The conference agenda is available below. It may still be subject to change.
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08:00
09:00
Registration
The mobile application can be downloaded from the Google Play Store and the App Store.
09:30
10:30
New Geography of Taste - Modernity and Creativity vs. Heritage
The panel will feature leading figures of the European gastronomic scene: the co-founder of the legendary Disfrutar*** restaurant in Barcelona, the President of the Gastronomic Academy in Poland, the co-owner and creator of the success of Kraków’s Bottiglieria 1881 restaurant**, and an outstanding Belgian chef and owner of the Maison Colette restaurant**.
The discussion will address the art of balance and current culinary trends. The panel will outline the future directions of European cuisine, combining innovation with respect for heritage.
10:30
11:15
Knowledge as a Solution for the Gastronomy of the Future
Experts from leading European culinary education centres: the Managing Director of the prestigious Hofmann Culinary School and Restaurant Group in Barcelona, the Director of Master’s Programmes and Courses at the Basque Culinary Center, as well as renowned chefs: the President of the Polish Chefs Association and one of the most recognisable culinary authorities in Poland, Michel Moran.
Experts will highlight the importance of education in achieving success and driving positive change in the industry. The panel will emphasize the essential role of education in a chef’s personal and professional development.
11:45
12:30
PANEL I – MODULE C: ONE TEAM
Experts from leading European educational institutions and renowned chefs will highlight the importance of education in achieving success and driving positive change in the industry. The panel will emphasize the essential role of education in a chef’s personal and professional development.
On stage will appear: the youngest Michelin-star chef in Poland, the co-owner of the Michelin-starred Giewont restaurant, the head chef of the Michelin-starred Hofmann restaurant in Barcelona*, a leading expert in psychology in gastronomy and professional hospitality service, and one of the most influential entrepreneurs in the Polish gastronomy industry, the founder and CEO of the MSHG Group.
13:15
14:15
Lunch Break
Partner restaurants will prepare dishes based on traditional recipes that will take you on a culinary journey through the history of Gdańsk.
It’s a perfect opportunity to discover local flavours in a modern interpretation and experience the unique atmosphere of the city also on your plate!
14:30
15:30
PANEL III TOURISM
This panel will focus on the exchange of experiences among representatives of leading tourist destinations, who will share insights on using gastronomy to enhance regional attractiveness. Together with European experts, we will discuss the promotion of gastronomic tourism as a tool for supporting the cultural heritage of destinations.
We will examine the impact of gastronomic tourism on increasing the recognition of regional products and their market positioning. The panel will underline the role of gastronomy in local development and the promotion of regions.
08:00
09:00
Registration
Have you registered for the conference? Download our event app now! This way you can avoid formalities on site and enter the event smoothly, while also gaining quick access to the agenda, speakers, and the most important information about the conference.
The mobile application can be downloaded from the Google Play Store and the App Store.
09:30
10:30
New Geography of Taste - Modernity and Creativity vs. Heritage
The panel will feature leading figures of the European gastronomic scene: the co-founder of the legendary Disfrutar*** restaurant in Barcelona, the President of the Gastronomic Academy in Poland, the co-owner and creator of the success of Kraków’s Bottiglieria 1881 restaurant**, and an outstanding Belgian chef and owner of the Maison Colette restaurant**.
The discussion will address the art of balance and current culinary trends. The panel will outline the future directions of European cuisine, combining innovation with respect for heritage.
10:30
11:15
Knowledge as a Solution for the Gastronomy of the Future
Experts from leading European culinary education centres: the Managing Director of the prestigious Hofmann Culinary School and Restaurant Group in Barcelona, the Director of Master’s Programmes and Courses at the Basque Culinary Center, as well as renowned chefs: the President of the Polish Chefs Association and one of the most recognisable culinary authorities in Poland, Michel Moran.
Experts will highlight the importance of education in achieving success and driving positive change in the industry. The panel will emphasize the essential role of education in a chef’s personal and professional development.
11:45
12:30
PANEL I – MODULE C: ONE TEAM
Experts from leading European educational institutions and renowned chefs will highlight the importance of education in achieving success and driving positive change in the industry. The panel will emphasize the essential role of education in a chef’s personal and professional development.
On stage will appear: the youngest Michelin-star chef in Poland, the co-owner of the Michelin-starred Giewont restaurant, the head chef of the Michelin-starred Hofmann restaurant in Barcelona*, a leading expert in psychology in gastronomy and professional hospitality service, and one of the most influential entrepreneurs in the Polish gastronomy industry, the founder and CEO of the MSHG Group.
13:15
14:15
Lunch Break
Partner restaurants will prepare dishes based on traditional recipes that will take you on a culinary journey through the history of Gdańsk.
It’s a perfect opportunity to discover local flavours in a modern interpretation and experience the unique atmosphere of the city also on your plate!
14:30
15:30
PANEL III TOURISM
This panel will focus on the exchange of experiences among representatives of leading tourist destinations, who will share insights on using gastronomy to enhance regional attractiveness. Together with European experts, we will discuss the promotion of gastronomic tourism as a tool for supporting the cultural heritage of destinations.
We will examine the impact of gastronomic tourism on increasing the recognition of regional products and their market positioning. The panel will underline the role of gastronomy in local development and the promotion of regions.
08:00
09:00
Registration
Have you registered for the conference? Download our event app now! This way you can avoid formalities on site and enter the event smoothly, while also gaining quick access to the agenda, speakers, and the most important information about the conference.
The mobile application can be downloaded from the Google Play Store and the App Store.
10:05
10:30
Scent – the silent architect of experiences
The lecture focuses on designing emotions and customer experience through the skillful engagement of the sense of smell. At its core, scent is presented as a carrier of brand values, an element of a place’s identity, and a way to build lasting bonds with the audience...
Moving away from the popular idea of merely decorating spaces with fragrance, we shift toward using olfactory impressions as a strategic tool and a way to build competitive advantage in a world overloaded with stimuli. Scent is a business tool. Today, spaces can smell not only pleasant, but also smart and effective.
10:35
11:00
Vilnius Served Cold
This presentation explores how Vilnius Pink Soup Fest turned one of Lithuania’s most iconic dishes into a bold international marketing story. Created by Go Vilnius to boost the city’s visibility abroad, the festival grew from 15,000 to 93,000 visitors in just three years.
It will show how local culture became a city-wide experience that engaged communities, attracted international media attention, and helped strengthen Vilnius’ international profile through creative storytelling, visitor experience design, and measurable impact.
13:40
14:40
Lunch Break
Partner restaurants will prepare dishes based on traditional recipes that will take you on a culinary journey through the history of Gdańsk.
It’s a perfect opportunity to discover local flavours in a modern interpretation and experience the unique atmosphere of the city also on your plate!
15:10
15:35
Natur(AI)ly, or How to Create Authentic Tourism Content in the Age of AI Without Killing Local Character
AI can do a lot for us. The only question is: can it build relationships? You can’t generate emotions...
This talk is an honest conversation about where artificial intelligence truly helps, and where it starts speaking for us… a little too much. It explores the line between support and replacement, and how to use AI consciously in content creation—without losing your own voice.
15:40
16:05
Cities of the Future: How AI Has Changed Tourism
Does traveling still make sense in the era of VR and artificial intelligence? If you can “visit” the world from your couch—why go anywhere at all?...
What happens when trip planning shrinks from hours to minutes? When navigation and live translation work in real time, without taking your phone out of your pocket? When cities start managing tourist flows based on data rather than intuition?
What tools do tourists have today—and what advantages are hotels, destinations, and event organizers gaining? Which business models will survive the digital transformation, and which will become obsolete? And how do you prepare for a future that is arriving faster than we expected?
Tourism is at a turning point. The question is no longer “will AI change the industry?”—but whether the industry will manage to change along with it.
What tools do tourists have today—and what advantages are hotels, destinations, and event organizers gaining? Which business models will survive the digital transformation, and which will become obsolete? And how do you prepare for a future that is arriving faster than we expected?
Tourism is at a turning point. The question is no longer “will AI change the industry?”—but whether the industry will manage to change along with it.
08:00
09:00
Registration
Have you registered for the conference? Download our event app now! This way you can avoid formalities on site and enter the event smoothly, while also gaining quick access to the agenda, speakers, and the most important information about the conference.
The mobile application can be downloaded from the Google Play Store and the App Store.
10:05
10:30
Scent – the silent architect of experiences
The lecture focuses on designing emotions and customer experience through the skillful engagement of the sense of smell. At its core, scent is presented as a carrier of brand values, an element of a place’s identity, and a way to build lasting bonds with the audience...
Moving away from the popular idea of merely decorating spaces with fragrance, we shift toward using olfactory impressions as a strategic tool and a way to build competitive advantage in a world overloaded with stimuli. Scent is a business tool. Today, spaces can smell not only pleasant, but also smart and effective.
10:35
11:00
Vilnius Served Cold
This presentation explores how Vilnius Pink Soup Fest turned one of Lithuania’s most iconic dishes into a bold international marketing story. Created by Go Vilnius to boost the city’s visibility abroad, the festival grew from 15,000 to 93,000 visitors in just three years.
It will show how local culture became a city-wide experience that engaged communities, attracted international media attention, and helped strengthen Vilnius’ international profile through creative storytelling, visitor experience design, and measurable impact.
13:40
14:40
Lunch Break
Partner restaurants will prepare dishes based on traditional recipes that will take you on a culinary journey through the history of Gdańsk.
It’s a perfect opportunity to discover local flavours in a modern interpretation and experience the unique atmosphere of the city also on your plate!
15:10
15:35
Natur(AI)ly, or How to Create Authentic Tourism Content in the Age of AI Without Killing Local Character
AI can do a lot for us. The only question is: can it build relationships? You can’t generate emotions...
This talk is an honest conversation about where artificial intelligence truly helps, and where it starts speaking for us… a little too much. It explores the line between support and replacement, and how to use AI consciously in content creation—without losing your own voice.
15:40
16:05
Cities of the Future: How AI Has Changed Tourism
Does traveling still make sense in the era of VR and artificial intelligence? If you can “visit” the world from your couch—why go anywhere at all?...
What happens when trip planning shrinks from hours to minutes? When navigation and live translation work in real time, without taking your phone out of your pocket? When cities start managing tourist flows based on data rather than intuition?
What tools do tourists have today—and what advantages are hotels, destinations, and event organizers gaining? Which business models will survive the digital transformation, and which will become obsolete? And how do you prepare for a future that is arriving faster than we expected?
Tourism is at a turning point. The question is no longer “will AI change the industry?”—but whether the industry will manage to change along with it.
What tools do tourists have today—and what advantages are hotels, destinations, and event organizers gaining? Which business models will survive the digital transformation, and which will become obsolete? And how do you prepare for a future that is arriving faster than we expected?
Tourism is at a turning point. The question is no longer “will AI change the industry?”—but whether the industry will manage to change along with it.
Ticket
Regular Ticket | 2-day Conference
from
999
PLN
(aprox. 240 EUR)
The package includes:
5th Gastronomy Congress
Workshops
Lunch
NTT Networking Evening
New Trends in Tourism
Lunch
5th Gastronomy Congress
Workshops
Lunch
NTT Networking Evening
New Trends in Tourism
Lunch
Organizer
Co-organizers
Honorary Patronage
Media Partners
Contact to the organiser
GDAŃSKA ORGANIZACJA TURYSTYCZNA-
+48 58 305 70 80
-
register@newtrendsintourism.com
Event address
-
Europejskie Centrum Solidarności
-
Plac Solidarności 1, Gdańsk
