Global gastronomy forum in Busan... Exploring ways to develop Busan’s culinary tourism

[Financial News] An international forum will be held to showcase Busan’s diverse ingredients and food culture to the world and explore ways to develop culinary tourism.
Busan City announced on the 26th that it will host the 2026 Global Gastronomy Forum with the Busan Tourism Organization (BTO) at Park Hyatt Busan on the morning of the 27th.
Under the theme “A Great Transformation in Gastronomy: Why Local?”, around 200 people—including domestic and international gastronomy experts, chefs, tourism and food-service industry representatives, and students in culinary arts programs in Busan—will attend. They will examine the value of distinctive local ingredients, natural environments and food cultures amid global gastronomy trends, and discuss ways to develop Busan’s culinary tourism.
Following the opening ceremony, the forum will feature four sessions: a keynote session, presentations on overseas case studies, a spotlight on Busan’s culinary assets, and the future of Busan gastronomy.
It will also feature a “Gastronomy Station” introducing local foods that showcase Busan’s ingredients and food culture, as well as a “Gala Dinner” to foster exchanges among domestic and international gastronomy experts and chefs.
The city will also host a familiarization tour on the 28th for overseas gastronomy industry representatives, giving them a chance to experience Busan’s local culinary resources firsthand. Participants will experience traditional fermented pastes and temple cuisine at Beomeosa Temple, then visit the Geumjeongsanseong Makgeolli Brewery to learn about the value and culture of Busan’s traditional alcoholic beverages.
Na Yun-bin, director of the city’s Tourism Content Industry Bureau, said, “Busan is a city that embraces the flavors and cultures of diverse regions. I hope this forum will provide an opportunity to share the potential of Busan’s gastronomy with the world and help Busan move forward as a city that leads global gastronomy trends.”



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