We share many chef predictions, here are many predictions about the dining scene in 2025 from chefs and industry professionals all over the country.
“I hope we see the end of ‘allergies’ that are actually dislikes. If you don’t enjoy mushrooms, don’t choose a tasting menu restaurant expecting tailored dishes for the same price.” – Doug Keane, chef and owner of Cyrus in Geyserville, California
“I think we will start seeing more AI-integrated experiences in restaurants. Whether it’s putting chatbots on websites to help with planning special occasions or making reservations to using AI to track dining habits and being able to tailor menu suggestions based on allergies, dietary preferences etc., AI will be a valuable tool for restaurant owners. I’ve already started researching how best to implement AI. Start small and use it in areas that won’t have a huge impact on your bottom line or customer experiences. You can use AI in reservation systems or loyalty programs and be sure to train your staff on how to integrate technology while still focusing on hospitality.” – Melissa Araujo, chef/owner of Alma Café in New Orleans, Louisiana
“I think we will start seeing more AI-integrated experiences in restaurants. Whether it’s putting chatbots on websites to help with planning special occasions or making reservations to using AI to track dining habits and being able to tailor menu suggestions based on allergies, dietary preferences etc., AI will be a valuable tool for restaurant owners. I’ve already started researching how best to implement AI. Start small and use it in areas that won’t have a huge impact on your bottom line or customer experiences. You can use AI in reservation systems or loyalty programs and be sure to train your staff on how to integrate technology while still focusing on hospitality.” – Melissa Araujo, chef/owner of Alma Café in New Orleans, Louisiana
“I think we will start seeing more AI-integrated experiences in restaurants. Whether it’s putting chatbots on websites to help with planning special occasions or making reservations to using AI to track dining habits and being able to tailor menu suggestions based on allergies, dietary preferences etc., AI will be a valuable tool for restaurant owners. I’ve already started researching how best to implement AI. Start small and use it in areas that won’t have a huge impact on your bottom line or customer experiences. You can use AI in reservation systems or loyalty programs and be sure to train your staff on how to integrate technology while still focusing on hospitality.” – Melissa Araujo, chef/owner of Alma Café in New Orleans, Louisiana
“The future of culinary trends is shifting toward artisanal and immersive experiences where every detail is essential. It’s no longer solely about the food or the flavors; it’s about developing an experience that engages all the senses. At La Mar by Gastón Acurio, we have recently launched a new tasting menu entitled “AMANO by Oka,” that embodies this vision. Every element has been carefully crafted, including the pottery—over 400 pieces that I made by hand—designed to set the stage for an eight-course journey. I believe as chefs we must infuse our character into our cuisine. This is what makes a dining experience truly unique and authentic. It’s no longer solely reliant upon techniques or trends; it’s about putting a piece of ourselves into every dish, every detail, and sharing that passion with our guests. Technology has also evolved into an incredible tool to help us innovate. For example, I collaborated with an AI from NotCo to create a “Not Turtle Soup,” showcasing how technology and creativity can come together to reimagine tradition in exciting, sustainable ways. Algorithms and AI allow us to explore healthier options, develop new flavor profiles, and push boundaries we never thought possible. This is the direction I see for the future; dining as an art form, enhanced by creativity coupled with technology, resulting in a lasting impression that extends far beyond the meal itself.” – Diego Oka, executive chef at La Mar by Gastón Acurio in Miami, Florida
“I think 2025 will mark a considerable shift to quality food and beverage being not enough to stay competitive, and there being an emphasis on providing guests with unmatched hospitality and service. Creating value through making each guest feel truly special and appreciated, and giving more than guests expect, is a trend I expect to see as prices of dining out have increased so dramatically in recent years.” – Kevin Danilo, partner at Batch Hospitality Group with restaurants in Miami, Delray Beach, West Palm Beach, and Fort Lauderdale
“As 2025 begins, we’re seeing a resurgence in immersive and themed dining experiences that transport guests beyond the traditional meal. People are seeking more than just great food—they want to be part of a story. From interactive environments to theatrical elements, these experiences offer an escape from the everyday and cater to a growing demand for personalization and entertainment. It’s clear that dining is no longer just about eating; it’s about experiencing something unique, and this trend is set to redefine the future of hospitality.” – Robert Earl, President & CEO, Earl Enterprises
“Labor-reducing technologies will be more popular than ever and we may see more great restaurants make use of counter service in 2025. As labor becomes more expensive, we expect to see more QR codes, self-service and counter-service. Further, kitchen and bar programs will incorporate more robotics and fancy equipment to reduce personnel needs.” – Jack Zimmerman, CEO of Nova Hospitality in Austin, Texas
“Over the past few years, more and more diners are choosing restaurants that focus on local ingredients and have a story to tell. People care about where their food comes from and want to support small businesses that give back to their communities. It’s part of a bigger shift toward wanting to connect more meaningfully with the places they visit and the people behind them.” – Nancy Dominguez, executive chef of Otto & Pepe in Wynwood, Florida
“Mesoamerican food is the next big movement of 2025. In recent years, Mexican chefs like myself have been taking deep cultural dives to redefine the way America classifies our culture’s cooking, but the next iteration of this goes back centuries, pre-colonization, to peel back the veil on Mexico’s pre-hispanic heritage and its ancestral traditions that have little to no exposure in the U.S. Xiquita is the product of finding my identity as a first-generation Mexican American chef. I felt compelled to go deeper and share the richness of Mexico’s indigenous foodways. Dishes like Sikil Pak or Tikin Xic harken back to Mesoamerica’s complex agricultural systems like that of the Mayans, who established large city-states with farming and trade industries. You may ask, why? By giving historical context to Mexico’s history, I can bring integrity back to ancestral dishes––ultimately, raising the perceived value of Mexican food in America and moving away from this notion that Mexican food is “cheap eats.” – Erasmo Casiano, chef and owner at Xiquita in Denver, Colorado
“I see three trends coming in 2025 – first, traditional fine dining chefs will provide more casual food options to guests, either with additions to their existing menus or via a new concept; second, there will be an increase in previously overlooked cuisines like Scotland, Honduras, and Guatemala, among others; and third a return to traditional fine dining with higher-quality service and overall guest experience.” – Kevin Gillespie, Founder of Red Beard Restaurants Gunshow and Nàdair in Atlanta, Georgia
“I believe 2025 will be the time to celebrate cuisine led by young generations who have been collaborating with high-end chefs and are now ready to insert their expertise and experience into practice. 2025 is a year to promote individuals to create paths for the future. In Miami, up-and-coming chefs have discovered a welcoming environment to develop their concepts, applying what they have learned coupled with passion and refined technique.” – Martha Palacios, executive chef at JARANA in Miami, Florida
“In 2025, Miami’s restaurant scene will continue to evolve with a focus on sustainability, health-conscious dining and global influences. Health driven functional foods will also be on the rise and chefs will be more focused on local, sustainable sourcing of ingredients. I feel that global fusion will remain a key trend as chefs combine Latin, Caribbean and Asian influences in new and exciting ways.” – Allan Esterhuizen, Head Chef at LPM Restaurant & Bar in Miami, Florida
“My predictions for food and restaurant trends in 2025 will center around plant-forward options, functional foods, and technology that enhances the dining experience. Plant-forward trends will make plant-based ingredients the main focus of meals, with an emphasis on bold flavors and innovative cooking techniques, like the parchment-cooked vegetable medley I’m currently working on that enhances natural flavors while keeping nutrients intact. Chefs will continue to explore new plant proteins like fungi and seaweed to create tasty, yet sustainable meals. Consumers will continue seeking wellness-focused meals and functional foods that offer health benefits beyond basic nutrition—like boosting immunity, improving mental clarity, and supporting gut health. Trends in technology will include the rise of ghost kitchens and delivery-only models will further transform the restaurant industry, offering convenience without compromising on quality. Additionally, new AI tools will improve the ordering experience and help personalize meals for customers.” – Paul Pszybylski, Executive Chef and Vice President of Culinary Innovation at California Pizza Kitchen
“Delivery apps and services are on the decline as more and more people grow frustrated with overpaying for arbitrary and hidden fees, only to receive mediocre-quality food. While convenience has always been the main selling point, it’s clear that people crave good food served in a nice restaurant setting. Why pay 110% for only 70% quality when you can dine out and get more for less? Indirectly related, we will also see a trend back toward restaurants focusing on simple food, done exceptionally well. I think people are growing tired of the style of food that is made just to look pretty. They want something tasty, with substance. Superfluous edible flower garnishes? OUT. Intentional, meaningful, and flavorful dishes? IN. Every year I spend in this industry reinforces the truth that “less is more.” We don’t need to reinvent the wheel when it comes to food.” – Braden Chong, executive chef at MIMI Chinese in Toronto and Miami
“I think going into 2025, consumers will continue to be interested in learning where their food is coming from and knowing if it is sustainable and all natural. There will be a continued interest in learning specific mastered techniques, and a continued growth in interest and demand for hands-on experiences and instruction from professionals. Plant-based isn’t going away, but I think it will yield slightly to comfort foods like simple burgers but with an ingredient or artisanal twist (especially true if we see the economy begin to soften). Mocktails with spice and eastern or South American ingredients will continue to gain popularity. Lastly, I think savory desserts with foreign ingredients and unique flavor combinations and desserts using sweeteners other than refined sugar (agave, honey, maple, tamarind, etc.) will be front and center.” – Jacob Jasinski, executive chef at The Chanler at Cliff Walk in Newport, Rhode Island
“Fermented Foods – ingredients like miso, koji, kimchi, and tempeh continue to be popular, with expanded applications in sauces, breads, and condiments. Fermentation adds depth and complexity and appeals to those seeking natural probiotics. Plus, superfruits – ingredients like baobab, camu camu, and yuzu are making waves due to their potent health benefits and intense flavors, perfect for cocktails, sauces, or desserts.” – Michael Manoocheri, food & beverage director at Rancho Valencia Resort & Spa in San Diego, California
“My 2025 prediction is that there will be a shift towards “fine fast casual” concepts that offer the hospitality of casual restaurants, quality of fine dining, and convenience of a fast casual restaurant. The $20-25 price point is much more palatable for guests, and it is much easier for restaurants to deliver value without all the operational and financial headaches of having full-service restaurants. Birdies in Austin is a great example, or our own (Craft Pita) or Chop N Block here in Houston.” – Rafael Nasr, owner of Craft Pita in Austin, Texas
“The demand for plant-based cuisine will continue to rise in 2025, and customers are looking for more elevated and innovative options. I recommend that chefs and operators pay attention to this segment of the market and bring new flavors and techniques to plant-based dishes. On a similar note – cutting-edge vegan products are on the rise in 2025. From tapioca based “fish” that mimics raw tuna or salmon to a marbled cut of “steak” made from cultured soy protein….there’s many interesting and truly delicious products becoming available. Companies are investing heavily into developing these alternatives, prioritizing minimal processing and clean ingredients. It’s an exciting time to be vegan, or simply want to reduce your consumption of animal products.” – Guy Vaknin, founder of City Roots Hospitality in New York City, New York
“As we head into 2025, I see a shift back to basics across the spectrum, but most especially in barbecue. With so much focus on fusion foods in recent years, people are craving simplicity – just salt, pepper and smoke. It’s about honoring the ranchers and truly appreciating meat in its purest, most natural form. Following the resurgence of burgers, I think barbecue is the next big ‘back-to-basics’ trend.” –Barrett Black, Fourth-Generation Pitmaster at The Original Black’s Barbecue in Lockhart, Texas
“Diners will increasingly crave an unexpected twist in their culinary experiences. From innovative plating to surprising flavor pairings, this element of surprise will be a major trend shaping the dining scene in 2025.” – Daniel Latham, chef at The Table in Jersey City, New Jersey
“Since the pandemic, we’ve seen a significant number of restaurants open and close, along with an increase in buzz and competition in the industry. Moving into 2025, I believe we’ll see a shift towards people prioritizing quality over quantity. Diners won’t just flock to flashy or showy establishments; instead, they’ll seek out restaurants that deliver on all fronts—food, hospitality, and overall experience. We’ll likely witness a return to more traditional and consistent dining habits, not just dining out for celebratory occasions. Additionally, I think it’s crucial for restaurants to remain creative and flexible in how they maintain or increase revenue. This could include hosting events, organizing engaging pop-ups, or adding new revenue streams, such as expanding off-site catering or enhancing their to-go offerings. Restaurants that create a more comprehensive experience—a “one-stop shop” for the evening—will thrive. This means offering everything from a casual drink to a full dinner, and even entertainment or nightlife options, so guests don’t have to travel elsewhere to continue their night. Finally, as inflation and product costs continue to rise, restaurants will need to rely heavily on the talent in their kitchens. Chefs will need to focus on creating dishes that provide higher value while being cost-effective, ensuring a balance between exceptional quality and profitability.” – Danny Grant, partner and chef at Maple Hospitality Group in Chicago, Illinois
“I expect we’ll see a lot of fun and creative restaurants popping up. People want dining out to be an event and an unique experience. More open kitchens, table-side services, customer engaging activities, chef’s tables – making the experience truly unforgettable. With new equipment technology and access to information, Chefs are learning new techniques daily, helping them perfect their craft even more. On top of this, Chefs have more affordable access to great ingredients. I think we are in a really exciting time in the food world. Food is about to get a lot more creative, crave worthy and executed at an even higher level.” – Nick Dixon, Culinary Director & Partner of Prima Italian Steakhouse, Capo Restaurant & Supper Club, Hunter’s Kitchen & Bar, Lincoln Tavern & Restaurant in Boston, Massachusetts
“I foresee that comfort food will continue to be elevated in fresh, innovative ways that offer a sense of both nostalgia and something new. I think this type of food will be served in more fine dining restaurants – this is something we aim to do at Northridge Restaurant where we place a focus on using Delaware River Valley ingredients in elegant, comforting dishes with a twist.” – Lance Knowling, executive chef at Northridge Restaurant at the Woolverton Inn in Stockton, New Jersey
“I anticipate a surge in chefs experimenting with dry-aging techniques for both fish and meats, elevating flavor profiles and texture in innovative ways. Additionally, the concept of omakase dining will expand beyond Japanese cuisine, offering curated, chef-driven tasting experiences inspired by a variety of global cuisines—from Indian and South-American to Southeast Asian flavors.” – Laila Bazahm, chef and owner of El Raval in Austin, Texas
“I believe West African culture and food is making a huge impact right now, especially in the South, and most of it started with Sean Brock and Chef Dennis in Charleston. It’s exciting to see chefs working with ingredients that are incredibly humble and applying them to different cultures and food.” – Jacob Stull, executive chef and owner of Reve in Birmingham, Alabama
“Much like 2024 I think we could see a continuation of the spicy food scene. This year I think we saw more and more people trying different peppers. I think social media played a big role in pushing people to extend their palates to try dishes with spicy peppers or spicy sauces.” – Xavier Monge, chef at Marseille in New York City, New York
“We will continue to see simple comfort foods from all cultures grow in popularity. While there is still a special place in the industry for fine dining and extravagant, multi-course meals, there is a huge demand for familiar favorites executed well. The “cool places” these days have a nice wine list, classic cocktails and a killer fried chicken sandwich.” – Rae Doyle, director of food & beverage at Hotel Granada in Atlanta, Georgia
“2025 will bring regenerative agriculture to the forefront across restaurant kitchens and menus. True partnerships with farms that practice biodiversity and soil regeneration will gain momentum this year with hyper local sourcing also a focus. Championing local artisans and incorporating those flavors more boldly into dishes, with foodies looking to experience more authentic and meaningful dining experiences, whether in the cities they live in or while traveling. This growing trend is already alive and well across all restaurants at Loews Coral Gables Hotel with our Flavor by Loews program. Flavor brings an authentically local culinary experience to guests of Americana Kitchen and our other outlets, by giving them the opportunity to savor the true flavors of South Florida. By partnering with local culinarians and artisans, we’re committed to sourcing local. We integrate these vendors into menus so guests can sip and bite their way through our unique neighborhoods and the diverse culture of the destination. This also allows me to really get to know our vendors, visit their locations and know exactly where our food is coming from. Some of the local Flavor vendors we proudly partner with include: Imagine Farms, Azucar Ice Cream, Mozzarita and Per’La Coffee Roasters.” – Ricardo Jarquin, Executive Chef at Loews Coral Gables Hotel in Miami, Florida
“As we demonstrate a growing interest in the origins of our food, restaurants will prioritize ingredient transparency, focus on regenerative farming practices, and collaborate with local, small-scale growers. We may see chefs working closely with farmers and seed banks to cultivate unique crops with a smaller environmental footprint, which is at the forefront of Bear’s philosophy. Also, given the increased focus around health and wellness, I expect to see more menus with dishes and drinks that promote balance. Between mushroom tea service prior to dinner and fermented foods that promote gut health, Bear prioritizes whole, seasonal ingredients that are nutritious.” – Anthony Stagnaro, executive chef at Bear’s in Napa Valley, California
“It is truly an exciting time for the culinary scene as we enter 2025 as we are seeing more interest in diners looking to enjoy authentic cuisine from different regions. With that, there is more space for chefs to reconnect with their heritage, creating menus filled with dishes that they grew up with. A modern take on favorite dishes from a chef’s childhood emphasizes the importance of cultural identity and traditional cooking methods while providing guests with a taste of different heritages. This connection through cuisine also allows culinary teams to cook with seasonality and sustainability in mind. Chefs will forge deeper partnerships to support and source ingredients from local farmers and with natural winemakers. The use of technology as it continues to advance will create a more personalized and interactive experience with guests. For example, gathering details on food allergies or any celebrations they might be enjoying ahead of guests dining with us via a digital reservations form enables our team to create a more personalized experience. Authentic dishes that connect diners with a chef’s cultural identity will play a large role in the culinary experience for 2025 and I hope in the years to come.” – Sergio Chamizo, Executive Chef at Mareva 1939 at the National Hotel in Miami, Florida
“Nikkei cuisine—where Japanese and Peruvian flavors collide—continues to gain momentum. Its bold yet delicate balance of umami and spice resonates with diners seeking globally inspired dishes with deep cultural roots. This fusion offers endless possibilities for creativity and storytelling on the plate. Many of my restaurants feature Nikkei dishes, and we’ve seen the popularity of these offerings skyrocket as guests embrace their vibrant, dynamic flavors.” – Richard Sandoval, chef and founder of Richard Sandoval Hospitality
“I think 2025 will be a year you see a lot of support for local farmers, ranchers, fishermen and artisans. The hope is that restaurants will use local-seasonal ingredients and highlight them throughout their menus. Here at Harvest, we highlight our own onsite farm as well as local farms like the Ecology Center and fisherman from Harbor Fish Co. The more the restaurants support their local community the better off everyone is- better food, a sense of community, helping a local business, supporting sustainability, and being a responsible steward for the environment.” – Kyle St. John, executive chef at Harvest at The Ranch at Laguna Beach in Laguna Beach, California
“In terms of trends, I feel like people are the most excited about high quality products, old world techniques, and a minimalist approach to components. At Uchi WeHo, we are heavily focused right now on our dry aged fish program. We currently are aging all the fish on our menu, finding the sweet spot for the perfect flavor and umami. We are moving away from tons of components on every dish and really putting our focus on highlighting the amazing products we source, letting them stand out on their own!” – Joel Hammond, Chef de Cuisine at Uchi West Hollywood/Hai Hospitality
“I predict that smaller, bespoke and nostalgic restaurants—like The Corner Store—will become increasingly popular. These kinds of establishments evoke a sense of nostalgia, reminding people of simpler or more comforting times, which is something that many are craving in our fast-paced and unpredictable world.” – Michael Vignola, Culinary Director of Catch Hospitality Group in New York City, New York
“Black and white truffles are currently in season and are a versatile addition to any dish. Truffles and exotic mushrooms are highly sought-after ingredients among chefs due to their unique aroma and flavor, elevating many gourmet dishes to a luxurious experience. At Sofia Miami, we will be showcasing a Truffle menu in January to highlight dishes that complement seasonal truffles. The multi-course offering will feature truffles shaved table-side.” – Patrick Ochs, corporate executive chef for INK Entertainment in Miami, Florida
“In 2025, I predict a strong return to simplicity and freshness in dining. People will increasingly embrace garden-fresh produce like vegetables and fruits, focusing on minimal preparation—seasoning lightly and either cooking gently or serving raw to highlight natural flavors. For fish, raw preparations with just a touch of olive oil and lemon juice will take center stage, emphasizing purity and quality. As for meat, I foresee a continued shift toward reduced consumption, with a greater emphasis on thoughtful sourcing and smaller portions.” – Gregory Gourreau, Executive Chef of Vilebrequin La Plage Miami in Miami, Florida
“I predict 2025 to be the year of humane handling of fishing. In Japanese, we refer to it as ‘ikejime’ which is a humane method of killing the fish that preserves the quality of the meat of the fish. I also expect to see a greater use of organic vegetables and fermented foods such as soy sauce and miso. I think there will be a rise in Asian cuisines beyond Japan; Korea and China as well.” – Shingo Akikuni, chef/owner of SHINGO in Miami, Florida
“My recent trip to Japan is heavily influencing what I see becoming a larger focus over the next year – umami being key, and using fermented products like soy, fish sauce, miso and koji. I think koji especially, a cornerstone to miso that is rich in umami and quite versatile, will become a more common ingredient as it is becoming more readily available. Personally, learning simple balances of umami and focusing more on lacto-fermentation are my goals for 2025. A lot of kitchens utilize ingredients pickled with vinegar, however we’ve implemented lacto-fermentation since Aba Miami – Bal Harbour’s opening, fermenting chilis, tomatoes, garlic and more to use throughout the menu, and I’d like to implement more ways to add those layered, umami flavors produced in our own kitchen.” – CJ Jacobson, chef partner at Aba Miami in Miami, Florida
“In 2025, we will see a strong trend toward what I call ‘real FOOD’: a return to authenticity, highlighting the genuine ingredients of each great cuisine from around the world. This approach not only enhances flavor but also gives prominence to emerging gastronomies that have so much to offer. At Andrés Carne de Res, we embrace this spirit by staying true to our signature ingredients, such as papa criolla and Andean corn, featured in creations like our arepa de choclo, among others. These elements allow us to tell unique stories through every dish. I firmly believe that this year’s culinary focus will be more about identity and respect for the origins of food” – Jose Maria Ajkay, Executive Chef at Andrés Carne de Res Miami in Miami, Florida
“I feel like with the new socio-economic uncertainty of 2025, people will actually be more willing to put their faith in the experts, therefore, tasting menus presented in a more accessible and comforting way will be key. We as chefs need to make taking risks and putting faith in our cuisine easier for guests, and a huge key to this will be breaking down the historically fussy pomp and circumstance of chef-driven experiences themselves. Chefs that can gracefully usher their guests on a journey through their cuisine, while avoiding the traditional barriers-to-entry of a tasting experience, will have a great 2025 and beyond.” – Joseph VanWagner, executive chef at Echelon Kitchen & Bar in Ann Arbor, Michigan
“I think we’ll see lots of Japanese restaurants changing their concepts and moving away from omakase. The omakase space became oversaturated in the last few years, and diners will be looking for a different kind of Japanese experience. They’ll also be looking for value – that’ll be crucial for this year for restaurants to survive. Some, as they reconcept, may focus on sustainability or health – something to stand out and attract diners. At the higher end, I think we may be seeing a focus on hyperseasonality – what’s called ‘24 sekki,’ or ‘24 solar term’ in Japan. That’s the idea that the seasons actually change every two weeks.” –Kazuhito “Kaz” Mabuchi, executive chef/partner at Namo in Dallas, Texas
“Global flavors will captivate diners in a deeper and more interesting way than they ever have before. Largely thanks to TikTok and the internet, people have become very well educated about ingredients and dishes from other cultures that they might not have known a few years ago. The generic kind of fusion we used to see a lot of has made way for something far more compelling. Chefs won’t shy away from mixing things up, but they’ll do it with more respect for the cultures that birthed those ingredients and techniques.” – Stephen Rogers, executive chef and co-owner of Sachet and Gemma in Dallas, Texas
“Carbs are back and almost bigger than before, so I think people will be more attracted than ever to pasta in 2025. And it won’t be those alt-pastas made from cauliflower or chickpeas; they’ll want the real deal – handmade, if possible.” – Leigh Hutchinson, chef/owner of Via Triozzi in Dallas, Texas
“More koji-fermented products please. We will see more variations like blue corn miso or pepita shoyu and unique cultural influences will continue to inspire our kitchens, think Baja and Japan or Thai and Texas.” – Tom Dunkin, director of restaurants for Carnivale in Chicago and the Bahamas.
“AI continues to evolve, transforming the restaurant industry in remarkable ways. From streamlining menu development and enhancing cost efficiency, predicting price fluctuations, and recommending locally sourced, in season options to minimize waste and environmental impact, the possibilities are exciting.” – Cedric Vongerichten, owner & chef of Wayan NYC, Wayan Aspen, Ma.de
“In observing the evolving landscape of the culinary scene, I see a clear shift in restaurant trends toward simplicity, purity, and intentionality. 2025 will belong to dishes that strip away unnecessary complexity, focusing instead on clean, honest flavors that allow high-quality ingredients to shine. It’s not about minimalism for its own sake, but about a thoughtful approach to food—where every element on the plate serves a purpose, and flavors are allowed to speak boldly without being overshadowed by excessive embellishments. The beauty will focus not just on the presentation, but in the transparency of the culinary process, from sourcing to plating. The next wave of successful restaurants will prioritize a return to fundamentals: seasonal ingredients, sustainable practices, and a respect for the story behind each dish. I think guests will be drawn not just to taste but to the integrity and authenticity of their dining experience, including thoughtful and responsible sourcing. I think we’ll see a movement where simplicity becomes sophistication, and clean flavors become the boldest statement a chef can make.” – James Galbraith, Executive Chef at PostBoy in New Buffalo, Michigan
“In 2025, diners are seeking more than just a meal—they want to connect with the people, stories, and traditions behind the food. At Red Salt, the Dinner Pa’ina series offers a chance for small groups to engage with me and with Kauai’s culture, creating a memorable experience that goes beyond the plate, all while enjoying the island’s breathtaking views and natural beauty.” – Noelani Planas, chef at Red Salt in Kauai, Hawaii
“At our restaurants, guests seem to be wanting to better understand where the products on the table are being sourced in an effort to incorporate dining out as part of a healthy lifestyle with a heightened focus on longevity. Whether it’s the produce, fish, meat or even the olive oil that we are using, they are asking more and more where the food is coming from and the connection to their health. For example, we have recently sourced an incredible olive oil from the region of Puglia where my family is from, and we are using it to pour over salads and cheese and some other items at both Fiola Miami and Daniel’s, A Florida Steakhouse. It is made from Coratina olives and has one of the highest concentrations of polyphenols of any olive oil produced in the world which is a proven antioxidant. In fact, many of the guests are now asking to purchase the oil for their homes not just for the incredible flavor, but for the health benefits as well.” — Thomas Angelo, CEO & Founder of Gioia Hospitality Group, owner and operator of Fiola Miami and Daniel’s, A Florida Steakhouse in Miami, Florida
“Post-pandemic, the culinary world in 2025 is embracing simplicity, focusing on high-quality, locally sourced ingredients and authentic, well-prepared dishes. Restaurants are prioritizing community connections, engaging with locals, and fostering employee well-being to create meaningful dining experiences. Sustainability and personalized service remain central, reflecting a renewed commitment to both people and the planet.” – André Bienvenu, executive chef at Catch & Cut in Fort Lauderdale, Florida
“I believe the number one trend for 2025 will be menu condensing—whether in food or beverages. A focused, well-curated, and well-executed menu is simply the best. Offering fewer items allows businesses to concentrate on what they truly want to showcase while eliminating anything unnecessary. Given the rising costs of nearly everything, smaller menus also represent a better business model by allowing establishments to do more with less. This approach helps manage rising operational costs and enhances the guest experience. A more focused menu reduces decision paralysis, making it much easier for guests to choose and enjoy their selections.” – Tyler Fenton, chef and owner at BATA in Tucson, Arizona
Taken from https://www.forbes.com/