In a period when global dialogue often feels fragmented, the international culinary community is preparing to come together in Copenhagen for CONVERGENCE, a five-day gastronomic summit hosted by the two Michelin-starred Alchemist.
Running from 29 January to 2 February 2026, the event will transform the Danish capital into the epicentre of global fine dining during the depths of the Nordic winter. More than 60 chefs from the highest tier of international gastronomy, all ranked within the Top 100 by The World’s 50 Best Restaurants, will collaborate in an unprecedented gathering representing 26 countries across six continents.
The initiative is led by Rasmus Munk, founder and head chef of Alchemist, who describes CONVERGENCE as a celebration of shared creativity and culinary language. “I see such creativity, knowledge and resilience among my colleagues in the culinary world, and to be able to share it with guests at Alchemist and a wider audience in Copenhagen is a dream come true,” he says. “I hope the event will resonate and have a meaningful impact both here in Denmark and globally.”
A truly global exchange
True to its name, CONVERGENCE is positioned as an antidote to polarisation, bringing together diverse culinary voices from established gastronomic capitals such as New York, Barcelona, Bangkok and Tokyo, alongside emerging and influential food destinations including Lima, Cape Town, Mumbai, Quito and Queenstown.
Each evening, more than a dozen guest restaurants and bars will present their most iconic signature dishes and cocktails, interwoven with Alchemist’s own multi-sensory menu. Guests will experience a rotating showcase of flavours, techniques and philosophies, all served within Alchemist’s immersive dining environment.
Beyond the plate
While the scale of CONVERGENCE is ambitious, organisers stress that the intent is accessibility and knowledge-sharing. Copenhagen, already home to several of the world’s most influential restaurants, is seen as a natural host city, a place where ideas, collaboration and cultural exchange can flourish.
Beyond the evening dining experiences, the programme will expand into a wider symposium featuring talks, discussions and interactive sessions. These are designed to connect elite chefs and restaurateurs with culinary students, educators, producers, artisans and the general public, broadening the impact beyond the restaurant world.
Munk confirms that CONVERGENCE is intended to become an annual fixture. “We are planning this as a yearly event, using Alchemist as a beacon for dialogue, collaboration and cultural exchange across gastronomy, art and society,” he says.
For Copenhagen, and for the global food community, CONVERGENCE signals not just a gathering of talent, but a statement of intent: that cuisine remains one of the world’s most powerful shared languages.