{"id":93243,"date":"2026-06-25T09:47:44","date_gmt":"2026-06-25T06:47:44","guid":{"rendered":"https:\/\/horecaexpo.gr\/?p=93243"},"modified":"2026-06-25T09:47:44","modified_gmt":"2026-06-25T06:47:44","slug":"gastronomy-lab-2026","status":"publish","type":"post","link":"https:\/\/horecaexpo.gr\/en\/gastronomy-lab-2026\/","title":{"rendered":"Gastronomy Lab 2026"},"content":{"rendered":"

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The Role of Creativity and Sustainability in Contemporary Gastronomy<\/h3>

Monday, 16th February<\/h3>[vc_column_text css=””]From locality and modern cuisine to AI and Haute P\u00e2tisserie<\/strong><\/p>\n

The final day of the Lab began dynamically with Erich\u00a0Eichstetter,\u00a0a rare and truly \u201chybrid\u201d figure in today\u2019s gastronomic landscape,\u00a0and his talk \u201cGastronomy and AI: 21 Keys to Understanding What Comes Next\u201d.<\/span>\u00a0<\/span><\/p>\n

The Head of Digital Transformation, Tech Scout and New Digital Product Developer at\u00a0GOe\u00a0(Gastronomy Open Ecosystem) of the Basque Culinary Center,\u00a0one of the world\u2019s leading institutions in gastronomic research,\u00a0presented, for the first time globally, the Center\u2019s findings on the use of AI in gastronomy (and food on the planet more broadly). He offered attendees a preview of the technological developments ahead and the ways they will shape taste, food and ingredient management, foodservice operations, packaging, and\u00a0logistics.<\/span>\u00a0<\/span><\/p>\n

He also discussed how Artificial Intelligence can help humans use food as medicine, noting that some hospitals are already moving in this direction. Importantly, Mr.\u00a0Eichstetter\u00a0emphasized that AI does not replace\u00a0creativity\u00a0and that gastronomy will evolve through the collaboration of chefs, researchers, and startups.<\/span>\u00a0<\/span><\/p>\n

Chef Konstantinos\u00a0Koufalis\u00a0from the restaurant Venetian Well then introduced the contemporary \u201cface\u201d of Corfiot cuisine through his presentation \u201cThe Gastronomic Identity of Corfu Today.\u201d He prepared two dishes live: Evia langoustine tartare with chives, fig leaf oil, lemon zest, paired with caviar, langoustine consomm\u00e9\u00a0tuile, vinegar gel, herbs, and a warm soup of sorrel and unripe grape; and a milk-fed lamb saddle \u00e0 la ros\u00e9 with chard and white onion pur\u00e9e, pickled pearl onions, glazed chard,\u00a0tsoukounes\u00a0made from lamb shoulder, beef mince and smoked Corfiot pancetta, lamb jus, wild garlic pickle, and a miso\u2013taramanthos\u00a0glaze.<\/span>\u00a0<\/span><\/p>\n

Arnaud\u00a0Larher, one of the most distinguished figures in French haute p\u00e2tisserie \u2014 a MOF P\u00e2tissier with a clear personal signature \u2014 captivated the audience with his session \u201cL\u2019Art\u00a0du\u00a0Chocolat\u00a0 Haute P\u00e2tisserie: From Filled Chocolates to High-Precision\u00a0Viennoiserie\u201d.<\/span>\u00a0<\/span>[\/vc_column_text][vc_empty_space height=”20px”][vc_images_carousel images=”92792,92794,92796,92798″ img_size=”full” css=””][vc_empty_space height=”20px”][vc_column_text css=””]The master chocolatier and p\u00e2tissier prepared two recipes live, step by step, sharing all the secrets behind a successful result. The first was white chocolate\u2013coated bonbons with a 62% cocoa chocolate and tonka bean filling, and the second was a firmer white chocolate ganache, which he used to create a range of\u00a0viennoiserie\u00a0ideas ideal for an impressive buffet presentation.<\/span>\u00a0<\/span><\/p>\n

Chef Alexandros Koskinas, in his session \u201cNaxos Land & Taste: Aged Cheeses and Greek Meat in New Expressions,\u201d offered a contemporary interpretation of\u00a0Naxian\u00a0production, highlighting the priceless value of local cheeses and meats through new gastronomic approaches. In his live cooking show, he presented Naxos cow\u2019s milk\u00a0xinotyri\u00a0with honeycomb, pollen, and oils of yarrow and lemon thyme; a cauliflower-focused dish featuring pur\u00e9e and caramelized cauliflower, caper\u2013raisin chutney, cauliflower sauce, aged Naxos graviera, truffle, and lemon; and a dish of milk-fed lamb leg with spinach and\u00a0cacio\u00a0e pepe beans (again with aged graviera) and pickled fennel blossoms.<\/span>\u00a0<\/span><\/p>\n

Chef Thomas Matsas from\u00a0Thirio\u00a0traced the \u201cpathway\u201d that led to modern Greek cuisine and the techniques that define it, through his presentation \u201cContemporary Greek Comfort: From Tradition to Modern Gastronomic Precision.\u201d His first recipe featured sea bass with fava made from\u00a0lathouri,\u00a0a forgotten Greek legume variety \u2014 with cheese cream, shrimp tartare,\u00a0pastirma\u00a0oil, and a touch of salsify. He then prepared\u00a0trahanas\u00a0with glazed beef cheeks, saut\u00e9ed baby carrots, chestnuts, mushrooms, potatoes, and chive\u2013basil oil.<\/span>\u00a0<\/span><\/p>\n

The successful Gastronomy Lab concluded with the Cretan meze of chef Michalis\u00a0Hasikos, acclaimed\u00a0chef\u00a0and owner of Hasika, with the theme \u201cThe Revival of the Cretan\u00a0Kafeneio\u201d.<\/span>\u00a0<\/span><\/p>\n

He described the true nature of this traditional meeting place and social hub, speaking about the precious local products and simple recipes once served there \u2014 many of which are now disappearing. With Crete being highlighted as a European gastronomic region, he also referred to his involvement in mapping all traditional\u00a0kafeneia\u00a0on the island, with the goal of\u00a0showcasing\u00a0and preserving them without losing their identity.<\/span>\u00a0<\/span><\/p>\n

The day closed in a festive, distinctly Cretan atmosphere, with music, raki,\u00a0marouvas, and classic\u00a0kafeneio\u00a0meze such as pickled wild artichokes with bulbs and large olives, Cretan cheeses, fried rabbit liver, sausage,\u00a0apaki, and\u00a0oftes\u00a0potatoes.<\/span>\u00a0<\/span>[\/vc_column_text][vc_empty_space height=”20px”][vc_images_carousel images=”92800,92802,92804″ img_size=”full” css=””][vc_empty_space height=”20px”]

Sunday, 15th February<\/h3>[vc_column_text css=””]Modernizing Culinary Tradition: Creativity, Expertise and Zero Waste <\/strong><\/p>\n

Chef Dimitris\u00a0Boutsalis, with international experience in some of the world\u2019s top restaurants, brought contemporary Scandinavian cuisine into the spotlight and shared valuable insights on transforming raw ingredients, through his session \u201cNew Scandinavian Cuisine \u2013 Aging, Fermentation and the Zero Waste Philosophy.\u201d<\/span>\u00a0<\/span><\/p>\n

He presented four dishes crafted with Scandinavian techniques and selected Greek ingredients: a salad with cucumber, kohlrabi, green apple, almond, valley shrimp tartare and caviar; smoked\u00a0stamnagathi\u00a0grilled over charcoal with baby lettuce and pickled vegetables; horse mackerel sashimi with watercress and dill-infused oils, double cream and wasabi; and finally,\u00a0flamandoux\u00a0oysters grilled over charcoal, served with oyster jus beurre\u00a0blanc, seaweed oil and green apple.<\/span>\u00a0<\/span><\/p>\n

The baton was then passed to the Sani\/Ikos\u00a0team, specifically to the Corporate Executive Chef of Sani Resort, Nikos\u00a0Pastargiou, and the Corporate Executive Chef of\u00a0Ikos\u00a0Resorts, Thanos Kappas, who delivered a mini masterclass filled with insights and tips on creating a complete a la carte menu from scratch for a large hotel portfolio, in their presentation \u201cThe Art of A-la-Carte Menu in a 5-Star Resort: Mastering the Essentials.\u201d\u00a0The session was introduced by Anastasia Dimitriou, Communications Manager at Sani\/Ikos, who spoke about the group\u2019s history and its modern identity.<\/span>\u00a0<\/span><\/p>\n

The chefs then prepared two dishes in a live cooking demonstration: Chef\u00a0Pastargiou\u00a0presented grilled sea bass with smoked greens, while Chef Kappas\u00a0showcased\u00a0sesame-crusted salmon with yuzu and rice.<\/span>\u00a0<\/span><\/p>\n

Next on stage was Marios Petrakis, Resort Executive Chef of\u00a0Daios\u00a0Cove, who has deeply explored the culinary heritage of Crete. He brought forward his\u00a0know-how\u00a0and creative perspective in a journey through the origins and evolution of classic dishes, under the concept \u201cCretan Heritage \u2013\u00a0Modernising\u00a0the Classics.\u201d<\/span>\u00a0<\/span><\/p>\n

During his session, he prepared two recipes: ravioli shaped like traditional\u00a0kaltsouni, filled with bean soup cream and topped with carob, served with smoked mackerel, bean cream, sun-dried cherry tomatoes and pickled wild celery; and a modern\u00a0fricass\u00e9e\u00a0with grouper, kale, collard greens and zucchini blossoms, accompanied by seafood dumplings, pickled greens and fennel foam.<\/span>\u00a0<\/span>[\/vc_column_text][vc_empty_space height=”20px”][vc_images_carousel images=”92712,92714,92716,92718″ img_size=”full” css=””][vc_empty_space height=”20px”][vc_column_text css=””]Chef and Research & Development Specialist Dimitris\u00a0Kontaratos, from the culinary workshop\u00a0Lakanis, took the Gastronomy Lab audience on a fascinating gastronomic journey titled \u201cThe Marriage of Art and Technique in Stews and Urban Cuisine.\u201d\u00a0He shared the philosophy behind his restaurant and its menu, and in a live cooking demonstration prepared his own interpretation of a traditional dish from Rhodes, the\u00a0Lakanis, a hummus variation, and concluded with a raw preparation: tuna tataki with parsley salad.<\/span>\u00a0<\/span><\/p>\n

Chef Alexis\u00a0Zopas, a name\u00a0closely associated\u00a0with Scorpios in Mykonos, spoke about the crucial role of proper marinades that enhance rather than overpower the main ingredient, in his presentation \u201cBefore the Fire: The Power of the Marinade.\u201d\u00a0He defined the concept, analyzed how marinades affect protein structure, and prepared two versions\u2014one for fish and one for meat.<\/span>\u00a0<\/span><\/p>\n

The day concluded with the session \u201cGastronomic Memory and Contemporary Expression\u201d by Michalis Marthas, chef patron of\u00a0Kapadiko\u00a0in Kalymnos, who illuminated the pathways that\u00a0emerge\u00a0when culinary memory meets modern gastronomic storytelling.\u00a0Chef Marthas discussed the philosophy behind his restaurant and dishes, the sustainability practices he applies, and the ways he supports the local community of Kalymnos.<\/span>\u00a0<\/span><\/p>\n

He then prepared four dishes: first, a\u00a0taramas\u00a0made from fish roe sacs, served with red seaweed and a cracker made from fish bone flour; followed by a low-waste dish using various preparations of a single ingredient\u2014celeriac.\u00a0His third creation was a complex dish\u2014one of his personal favorites\u2014featuring artichoke, squid, and\u00a0Tinos\u00a0pork ham.\u00a0The session concluded with a fish\u00a0fricass\u00e9e\u00a0with baby lettuce, lemon emulsion, golden herring caviar, avgolemono\u00a0espuma, seaweed powder, crispy\u00a0rice\u00a0and celery mayonnaise.<\/span>\u00a0<\/span>[\/vc_column_text][vc_empty_space height=”20px”][vc_images_carousel images=”92720,92722,92724″ img_size=”full” css=””][vc_empty_space height=”20px”]

Saturday, 14th February<\/h3>[vc_column_text css=””]Gastronomic Trends and Creations on the Second Day of the Gastronomy Lab<\/strong><\/p>\n

The second day at the Gastronomy Lab stage, held within HORECA 2026, began with Executive Chef and owner of Po’Boys BBQ, Vasilis Sporos, presenting the session \u201cFuture Menus: The New Trends in Street Food.\u201d As he emphasized, \u201cStreet food for me is magical and unpretentious. You see the cook preparing it with their hands, and that way you build a relationship with your food.\u201d In this presentation, powered by Unilever Food Solutions, he prepared two recipes using 100% gluten\u2011free ingredients: Thai Curry Ramen and Aegean Fish Tacos.<\/p>\n

Next, the chef of Noble Gourmet Restaurant in Rhodes, Spyros Kougios, shared with the audience the restaurant\u2019s techniques for the contemporary \u201ctranslation\u201d of Rhodian gastronomic tradition. This is an ongoing work in progress by Executive Chef Giorgos Troumouchis, who has spent years collecting the island\u2019s authentic recipes and \u201ctransforming them without disrespecting them.\u201d On the Gastronomy Lab stage, Kougios created\u2014among other dishes\u2014an elevated cuttlefish risotto presented in the form of ice cream served in a cuttlefish\u2011ink cone, as well as a gourmet bread made with trahana flour.<\/p>\n

The baton was then passed to Varoulko Seaside\u2019s Pastry Chef, Thodoris Moisidis, with the session \u201cGarden Pastry \u2013 From the Garden to the Dessert: Vegetables in Modern Pastry.\u201d Staying true to the concept, he prepared a carefully crafted beetroot dessert and a potato tartlet. Thanks to his earlier background in cooking, all the creations he prepares at the restaurant always incorporate some type of vegetable.<\/p>\n

After a brief greeting from the representative of Clement Design\u2014whose official distributor in Greece is Chefstyle \u2013 Professional Clothing\u2014the stage welcomed the Pastry Chef of Four Seasons, Michalis Chatzikalimeris. Visitors of the Exhibition had the chance to watch live the preparation of three fine\u2011dining desserts (a pre\u2011dessert, a main dessert, and a petit four), featuring an intense combination of coffee and chocolate.<\/p>\n

Finally, chef and owner of Pomo d\u2019Oro in Corfu, Aristotelis Megoulas, described several contemporary Surf & Turf creations that bring together land and sea. In his cooking demonstration, he shared innovative techniques that, as he noted, \u201cbring familiar flavors to the table in unconventional ways.\u201d Standout combinations included sea bream tartare with lardo and skewers of shrimp and snails.[\/vc_column_text][vc_empty_space height=”20px”][vc_images_carousel images=”92537,92539,92541,92543,92545,92547″ img_size=”full” css=””][vc_empty_space height=”20px”]

Friday, 13th February<\/h3>[vc_column_text css=””]Explosive Kickoff of Techniques, Innovations and Flavors<\/strong><\/p>\n

The first day of the Gastronomy Lab at HORECA 2026 began with great interest. On the influential stage of Hall 4, the opening session was led by International Bread Sommelier Dimitris Fragkogiannis. He delivered a live bakery and bread\u2011tasting class, during which the audience sampled different types of bread. \u201cBread will dominate as a luxury product. We will see more and more boutique bakeries producing fewer breads but of higher quality,\u201d he noted.<\/p>\n

Next, Elise Masurel, former CEO of Alain Ducasse and now Co\u2011founder of Catalyst.ai Academy, shared smart ideas on how to use AI tools for menu design as well as staff and customer management. \u201cIt is no longer just an option: through AI, you save time and energy so you can focus on your strategic vision, on creative and innovative projects,\u201d she emphasized.<\/p>\n

The stage was then taken by Amaury Bouhours, Executive Chef of Le Meurice \u2013 Alain Ducasse Restaurant and two\u2011Michelin\u2011star recipient, together with J\u00e9r\u00f4me Lacressonni\u00e8re, Executive Chef Director of Ducasse Conseil, presenting the session \u201cContemporary Michelin Cuisine \u2013 Broths, Smoking & Modern Contrasts.\u201d They demonstrated a recipe featuring scallops and fresh vegetables, crafted with their signature technique to highlight a wide range of textures and flavors.<\/p>\n

Michelin\u2011starred chef Nikos Karathanos followed, offering visitors of HORECA the chance to taste the contemporary urban expression of Greek cuisine. He prepared classic \u201corfana\u201d stuffed vegetables, as served at his restaurant Ateno Cook & Deli. Using refined techniques, he created a sophisticated dish based on his philosophy that \u201cgreat food is simply very good food, properly cooked \u2014 food that, when you close your eyes, you know exactly what you\u2019re eating.\u201d<\/p>\n

Then, two\u2011Michelin\u2011star chef Nikos Roussos, under the theme \u201cOne ingredient, endless dishes!\u201d, presented three completely different creations with a common flavor denominator: Hellmann\u2019s mayonnaise. Representing Unilever Food Solutions, he praised the ingredient\u2019s versatility, saying, \u201cIt plays a leading role without being the protagonist of the dish \u2014 that\u2019s why it\u2019s chosen by everything from street\u2011food shops to fine\u2011dining restaurants.\u201d The audience enjoyed an Athenian salad tartare (with sea bass), octopus hot dog, and the \u201cfrom the earth\u201d salad featuring carob croutons, cherry tomatoes and a variety of pickles.<\/p>\n

Finally, Vasilis Makrakis, the Chania\u2011born chef of the off\u2011grid, farm\u2011to\u2011table Milia Mountain Restaurant located in the medieval settlement of Milia, demonstrated live how Cretan tradition transforms into a modern gastronomic experience. He shared the secrets of his recipe for wood\u2011oven pork shoulder, accompanied by preparations of leek\u2011celery and a wild\u2011fennel sauce. With this delicious finale, the first day of the Gastronomy Lab concluded ideally, highlighting the knowledge, innovation and practices that are redefining the Foodservice industry.[\/vc_column_text][vc_empty_space height=”20px”][vc_images_carousel images=”92321,92319,92317,92315,92313,92311″ img_size=”full” css=””][vc_empty_space height=”20px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

At the Gastronomy Lab during HORECA, contemporary gastronomy took center stage, highlighting knowledge, innovation, and the latest developments in the foodservice industry. <\/p>\n","protected":false},"author":37,"featured_media":92324,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[524],"tags":[],"class_list":["post-93243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nGastronomy Lab 2026 - HORECA EXPO<\/title>\n<meta name=\"description\" content=\"At the Gastronomy Lab during HORECA, contemporary gastronomy took center stage, highlighting knowledge, innovation, and the latest developments in the foodservice industry.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecaexpo.gr\/en\/gastronomy-lab-2026\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronomy Lab 2026 - 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