Gaspar Fernandes blends Goan and Portuguese heritage with Baltic ingredients and European fine-dining techniques at his restaurant in Lithuania
Gaspar Fernandes at his ‘Gaspar’s Restaurant’ in Lithuania.
LONDON
When a young Gaspar Fernandes would help his mother while she ran a catering business in Goa, little did he realise that he would someday hone his skills in the UK and then gain acclaim in Europe with awards for his restaurant in Lithuania.
Hailing from Merces-Goa, Gaspar Fernandes studied at Don Bosco school in Panaji and later moved to Swindon, UK, and continued his secondary education there.
“Having completed my secondary education, I decided to go into hospitality. I was inspired by my mother, who had a catering business in Goa, and I would help her when I could. This exposure to cooking and baking led me to undertake training in this field,” explained Gaspar.
“Hence, I continued studying for my NVQ (National Vocational Qualifications) and did my Level 1 & 2. I’ve always been surrounded by cooking since my childhood, and I always knew this would eventually become my career.”
HONING CULINARY SKILLS
Gaspar started working in catering services to acquire practical experience with various restaurants and, at one time, even cleaned about 600 dishes a day.
“I pursued studies at Le Cordon Blue Catering College, specialising in pastry. Le Cordon Bleu is one of the world’s most respected culinary institutions and is considered among the finest culinary schools globally, known for shaping chefs in classical French techniques, the foundation of modern fine dining,” said Gaspar.
After his training at Le Cordon Bleu, Gaspar spent several years in the UK, refining his skills and understanding professional kitchens.
MOVING TO LITHUANIA
Gaspar then shifted to Lithuania in 2014 after meeting his wife, Krystsina, and continued his culinary skills by setting up his ‘Gaspar’s Restaurant’.
“Moving to Lithuania initially for personal reasons – for my wife Krystsina – happened to be the best decision not only for my personal life but for my professional life as well,” acknowledged Gaspar, while adding that only a few Goans live in Lithuania.
“When I moved to Lithuania, I worked briefly with acclaimed Lithuanian chef Deivydas Praspaliauskas, gaining insight into the local culinary landscape.”
AWARDS, ACCLAIM
Just three months later, Gaspar entered and won the national Dessert & Wine Championship in 2014.
“This was an achievement that marked the true beginning of my recognition in the country,” he said.
In 2024, Gaspar’s restaurant won the Michelin Bib Gourmand award.
“This recognition is given by the Michelin Guide to restaurants that offer exceptional food at good value. It is not just about affordability – it signals high-quality cooking that stands out in its category. For many restaurants, it is also a stepping stone toward a Michelin star,” said Gaspar.
Gaspar achieved more success and national acclaim with the ‘Chef of the Year Award’ in Lithuania this year.
“The ‘Chef of the Year’ award for Lithuania was given by Falstaff Nordics, the Northern European and Baltic branch of the acclaimed Austrian-based Falstaff magazine, a leading authority on fine dining, wine, and travel. Launched in late 2025, it features a Restaurant & Bistro Guide covering Denmark, Sweden, Norway, Finland, Estonia, Latvia, and Lithuania,” said Gaspar.
His restaurant has gained fame, with political leaders and other celebrities among his regular customers.
GASPAR’S RESTAURANT
Gaspar said he had always dreamed of having his own restaurant.
“Cuisine at ‘Gaspar’s Restaurant’ is a refined expression of my identity. In my cooking, I blend Goan and Portuguese heritage with Baltic ingredients and European fine-dining techniques. Rather than fusion in the conventional sense, imagine local Lithuanian produce meeting the depth of Goan spices, coconut, vinegar, and coastal influences. The result is a cuisine that is both rooted and modern, personal yet globally relevant,” explained Gaspar.
“It has been 10 years since I have had my restaurant, and I’m now concentrated on moving towards everyday excellent performance at my restaurant, and my ambitions remain firmly set on achieving a Michelin star and continuing to elevate my restaurant to the highest international standards.”
“Beyond that, I aim to expand my culinary concepts, represent Goan cuisine on a global level, and inspire a new generation of chefs to think beyond borders,” Gaspar added.
