The International Gastronomy Forum, Macao, recently held on July 14, 2025, brought over 250 attendees together, including representatives from more than 30 UNESCO Creative Cities of Gastronomy worldwide.
The forum facilitated exchanges on culinary insights and creativity through keynote presentations and panel discussions, focusing on the sustainable development of gastronomy and fostering dialogue among Creative Cities.
Held as part of the International Cities of Gastronomy Fest, Macao, discussions at the forum revolved around the significant role of spices and herbs in global cuisines under the theme The Spice of Life: Macao’s Culinary Connections.
Attendees included representatives from four Creative Cities in other fields, candidate cities from mainland China, Huzhou (China), Anseong (Korea) as Culture Cities of East Asia 2025, representatives from Macau’s six integrated resort enterprises, culinary experts, scholars, and tourism and catering professionals.
In her welcome speech, Macao Government Tourism Office’s director Maria Helena de Senna Fernandes stated that Macau, as a UNESCO Creative City of Gastronomy, has implemented various gastronomic initiatives supporting the United Nations’ 2030 Agenda for Sustainable Development. She emphasised that the forum aimed to be an international platform for culinary culture exchange, sharing Macau’s gastronomic culture, fostering international exchange, and promoting sustainable tourism development.
Celebrity chefs Jordy Navarra, chef and owner of Toyo Eatery in the Philippines, and Varun Totlani, head chef of Masque Restaurant in India, also delivered keynote speeches. There were also three panel discussions that explored food cultures and cross-cultural culinary narratives.
Following the forum, Macau hosted an Exchange Meeting for UCCN Creative Cities Network Members and an Online-Offline Meeting for Creative Cities of Gastronomy. Delegates from Creative Cities shared experiences related to sustainable development, while representatives from UNESCO Creative Cities of Gastronomy discussed preserving and innovating gastronomic culture.
