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Busan Metropolitan City to Host Global Gastronomy Forum 2026, Exploring the Future of Culinary Tourism Through Local Food Culture

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Busan Metropolitan City (Mayor Chun Jae-soo) announced that it will co-host the Global Gastronomy Forum 2026 with the Busan Tourism Organization at Park Hyatt Busan tomorrow, October 27, beginning at 10:30 a.m.

Now in its second year, the forum will be held under the theme "The Great Transformation of Gastronomy: Why Local Matters."

Approximately 200 participants, including domestic and international gastronomy experts, chefs, representatives from the tourism and foodservice industries, and culinary arts students from Busan, will explore the value of locally distinctive ingredients, natural environments, and food cultures in the context of global culinary trends. They will also discuss future directions for the development of culinary tourism in Busan.

Following the opening ceremony, the forum will feature four sessions: keynote presentations, international case studies, a spotlight on Busan's culinary assets, and the future of Busan's gastronomy.

In the keynote session, Park Hong-in, Editor-in-Chief of the monthly magazine Bar & Dining, which covers domestic and international dining cultures, will open the program with a presentation titled "Busan's Gastronomy from the Perspective of the Global Culinary Market." This will be followed by presentations on "The Shifting Centers of Global Gastronomy" by Nicolas Chatenier, a leading French gastronomy expert, and "China: The Rise of Regional Cuisine" by Yang Guang, Vice Chair for the China region of the Asia's 50 Best Restaurants Academy. Internationally renowned chefs, including Yim Jung-sik of Jungsik, Kang Min-goo of Mingles, Gaggan Anand, and Yoshihiro Narisawa, will also share their experiences and insights under the theme "Discovering the Value of Local Cuisine at the Pinnacle of Gastronomy."

The international case studies session will bring together chefs from four Asian cities—Guangzhou, Taichung, Penang, and Fukuoka—to share the challenges they have faced and the experiences they have gained in introducing their cities' distinctive local flavors to the world.

In the session spotlighting Busan's culinary assets, Yong Tae-soon, CEO of the dining platform Catchtable, will present "Understanding Busan's Current Gastronomic Landscape Through Data." The presentation will be followed by discussions featuring Busan-based chefs Lee Gyu-jin of Ramji and Kim Ji-hye of Fiotto, along with food culture columnist and author Park Sang-hyun. They will introduce Busan's culinary assets and explore the city's potential in the global gastronomy market.

In the session on the future of Busan's gastronomy, local chefs and gastronomy industry representatives will discuss the future of the city's culinary scene. Through an audience question-and-answer session, participants will also explore directions for developing Busan's culinary tourism, focusing on the question, "Why Does Local Matter?"

The forum will also feature a "Gastronomy Station" showcasing local food products that reflect Busan's ingredients and food culture, as well as a "Gala Dinner" designed to encourage交流 among domestic and international gastronomy experts and chefs.

The Gastronomy Station will feature a diverse selection of representative local food products from Busan, presented by Deokhwa Myeongran (pollock roe), Seed (seaweed), Samjin Amook (fish cakes), Somino (fermented foods), and Gijang Fermented Liquor Company (alcoholic beverages).

The Gala Dinner will feature menus developed through collaborations between local Busan ingredients and representative regional foodservice establishments. Held in an open space with a standing reception format, the dinner will allow participants to enjoy food while networking freely.

Participating establishments will include Corduroy Fellaz and Izakaya San (finger foods); Palette and Hwanggeum Yechan (pork and rice soup and rice); Haeundae Amso Galbi and Deokhwa Myeongran (meat and pollock roe); Osteria Eobu and Dongnae Pajeon (Korean scallion pancakes and pizza); and Mirak Super and Tooru (mackerel).

Busan Metropolitan City will also organize a familiarization tour on October 28 for international gastronomy industry representatives, offering firsthand experiences of Busan's local culinary resources.

Participants will experience traditional Korean fermented sauces and Buddhist temple cuisine at Beomeosa Temple and visit the Geumjeongsanseong Makgeolli Brewery to explore the value and culture of Busan's traditional alcoholic beverages.

Through these activities, the city plans to promote Busan's distinctive culinary resources internationally and establish a foundation for future culinary tourism content development and expanded international exchanges and cooperation.

Na Yoon-bin, Director General of the Tourism Content Industry Bureau of Busan Metropolitan City, said, "Busan is a city that embraces diverse regional flavors and cultures. We hope this forum will provide an opportunity to share the potential of Busan's gastronomy with the world and help position Busan as a city that leads global culinary trends."

Na added, "We will work with domestic and international gastronomy professionals, chefs, and the tourism industry to advance culinary tourism in Busan, encourage visitors to stay longer, and bring greater vitality to the local economy."