Cook It Wild is an international creative gastronomy concept bringing together chefs, food artisans, producers and creative thinkers to explore the relationship between food, nature, culture and the senses.
Rooted in Nordic food traditions, foraging, open-fire cooking and local ingredients, Cook It Wild combines ancestral knowledge with contemporary gastronomy, experimentation and creative collaboration.
Next Estonian edition: Saaremaa, Pilguse Residency · 1–7 October 2027
Rooted in Nordic food traditions, foraging, open-fire cooking and local ingredients, Cook It Wild combines ancestral knowledge with contemporary gastronomy, experimentation and creative collaboration.
Next Estonian edition: Saaremaa, Pilguse Residency · 1–7 October 2027
THE CONCEPT
A Creative Gastronomy Laboratory
Cook It Wild is an international platform for experimentation and knowledge exchange, founded by Fia Gulliksson, Food In Action. Bringing together a cross-border network of forward-thinking chefs, foragers, artisans, and creative leaders, it explores the profound relationship between food, nature, culture, and the senses. Each unique edition is entirely shaped by its destination—immersing itself deeply into the local landscape, wild ingredients, ancestral traditions, and people.
SAAREMAA PILOT 2026 ·
The Story of Our First LaboratoryIn October 2026, our inaugural laboratory took place at the historic Pilguse Residency on the island of Saaremaa, Estonia, where international experts and local Estonian talents deeply explored the rugged regional landscape through open-fire cooking and ancestral preservation methods.
Photos by Kaimar Kukk
Link to Cook It Wild photo gallery
High-resolution press photography is available upon request. Images are provided for editorial use relating to Cook It Wild. Commercial use or further distribution requires permission from the photographer.
COOK IT WILD 2027
2nd Estonian edition at Pilguse:
Oct 1–3, 2027: Harvest Market & Artisan Summit – Celebrating regional craftsmanship and sustainable food culture.Oct 3–6, 2027: Creative Live-Lab
An intensive, cross-disciplinary laboratory for nature-based, circular cooking.
Oct 6, 2027: The Sharing Feast
A grand finale dinner fusing culinary innovation with music and art.
Expanding the movement: Future editions in Norway and Sweden are in development. Dates will be revealed soon.
THE NETWORK
Cook It Wild is intentionally driven by a cross-border, interdisciplinary network of creative leaders working across gastronomy, science, hospitality, and communication:
THE CORE TEAM
Fia Gulliksson / Food In Action (Sweden) – Curator & concept driver
Ulrika Brydling (Sweden) – Director CEO of Eldrimner, Sweden’s National Centre for Artisan Food, Sommelier, Chef & sustainability expert.
Lena Flaten (Sweden/Norway) – Chef, open-fire pioneer, owner of Flammans Skafferi & author of Vildplockat.
Bella Porcile (Sweden) – Master forager, author of Vilda Drinkar & botanical mixologist - Mixed By Bella
Helen Vipper (Estonia) – Digital marketing, PR & communications strategist. Helen on instagram
INTERNATIONAL ADVISORY BOARD built to challenge and expand Cook It Wild:
Maria Tamander – Executive Senior Mastermind and core team member, bringing her heavy global production pedigree to the project, steering the strategic development and long-term commercial sustainability of the international platform. Owner of Pilguse Residency
Alex Nietosvuori – Michelin-starred chef renowned for his uncompromising, hyper-seasonal Nordic cooking and master-level foraging, shaping the framework for future circular ecosystems. Alex on instagram
Ami Hovstadius – Co-founder of Circular Gastronomy and an internationally renowned expert in sustainable tourism and systemic regional branding, bridging the movement with top-tier circular food networks.
Photocred: Tina Stafrén