Andrius Kubilius on the kitchen, the Michelin star, and the identity of Lithuanian cuisine | Blind Spot #17

SUMMARY

From the fried eggs he made as a six-year-old to running a Michelin-recognized restaurant — Andrius Kubilius shares how cooking first entered his life and how losing his job during the 2008 crisis pushed him to shift from advertising to culinary school.

He speaks about what Lithuanian cuisine means to him: not just cepelinai or cold pink soup, but anything rooted in local products and what we can grow here. The techniques, he says, can draw inspiration from any world cuisine — the identity comes from the ingredients.

Kubilius talks about how receiving a Michelin star changed the restaurant’s daily life, while stressing that the star is a recognition of yesterday, not a guarantee for tomorrow. Staying true to oneself and keeping a genuine connection with guests matters far more than chasing status.

We also discuss how tastes in Lithuania have evolved — from ants in desserts to diners trusting chefs more thanks to travel and experience. He closes with memories of his grandmother’s heavy but beloved dishes and the idea that food can be a language of love.

A conversation about identity, culture, people, and how stories can be told through flavor.