While we may not know what the New Year’s solution our favorite chefs prepare is, it’s fun to know what they think will be trending in kitchens heading into the new year. From popular ingredients to the introduction of more table presentations in the dining room. , there’s a lot to look forward to when it comes to food reports in 2023.
Many chefs believe that Asian flavors will continue to make their way into other cuisines, while many believe fermented foods will be all the rage. carnivores, but as a replacement for coffee and show star. If you think you can take care of the heat, you might be in luck, as many chefs think things will get spicier next year.
With over three hundred chefs voicing their opinion on this year’s trends, we couldn’t include them all, but here’s a taste of what you’re waiting for.
“I believe Southeast Asian cuisine will be the next popularized food trend and despite everything, it will see the popularity it deserves in 2023. The use of curry and spices will be a new staple in many households, especially those looking to adopt a more vegetarian lifestyle, which is another trend I see skyrocketing next year. Because of the emerging costs of meat and the environmental impact meat has had over the years, we’ll see more people find tactics to incorporate vegetables into all three meals. Yulissa Acosta, executive chef of Hearth ’61 at Mountain Shadows Resort in Scottsdale, Arizona
“Living in the Washington DC area, I’ve observed the surge of Filipino cuisine in recent years, and it’s about to break into the mainstream. The Bad Saint restaurant in D. C. , which is unfortunately closed now, has attracted national attention. to the kitchen with rows of visitors on the block looking for a safe place in the intimate 24-seat venue. Filipino cuisine has many influences, making it the best melting pot of cultures. There are many familiar ingredients that are amplified through a fusion of spicy, sweet, salty and spicy flavors. Do you like porchetta?You will possibly love the piglet abdominal even more!And be sure to try Adobo, the unofficial national dish of the Philippines. – Thomas O’Gara, Culinary Director, Sodexo Live!
“I look forward to 2023 a melting pot of global cuisines executed in a fun and artistic way through chefs. With the amount of wisdom in our hands, expert chefs in all kinds of cuisines that were previously only presented in a novice way. For example, soy sauce is no longer enough, now we have access to white soybeans, soybeans aged in whiskey barrels, black garlic shoyu, tamari, etc. a laugh and providing skillful versions of traditions from cuisines around the world. – Josh Mouzakes, executive chef of ARLO San Diego in San Diego, California
“I definitely see a growing interest in Indian street food. We’ve even introduced some pieces into our desserts with flavors like Sweet Masala and fusion blends like Lavender Chai that other people are receptive to!The multilayer of complementary flavors that Indian street food is known to lend themselves very well to the American popsicle. The concept of getting a new explosion of flavors through other sections of the dish almost feels like several dishes in one!”- Sujith Ratnayake, owner of Cake Culture at Ponce City Market in Atlanta, Georgia
“I hope to see ube become a star element in 2023. Not to be with the taro, ube is a purple yam from the Philippines. It is a flexible element that provides a colorful purple color to a wide diversity of desserts and savory dishes. In general, I think another developing trend is the popularity of “swicy” foods, the best combination of sweets and highly spicy flavors that are not unusual in Korean dishes. Overall, we see Korean cuisine gaining popularity with the rise of fashion, music and pop culture. – Raul Alvarado Barroso, Executive Sous Chef of Degrees Bistro at the Ritz-Carlton Georgetown in Washington, D. C.
“I think we’re going to see a lot of Filipino elements becoming very popular this new year!I especially like the puree of Calamansi. Es the best element to create a marinade for chicken, fish or red meat dishes. It’s brilliant, ambitious, and can help balance any dish you make!”- Brian Kevorkian, executive chef at Source Restaurant in Cambridge, Massachusetts
“Chefs’ trends for 2023 will come with locally sourced proteins, such as all-natural beef. Each chef will be required situations to create the next cuts of meat dishes that are not on a general menu. For example, I’m competing with a stewed oxtail taco on my New Year’s menus. “- Darryl Harmon, Executive Chef at Slate and Clinton Hall in New York, New York
“In 2023, I believe we will continue to see the rise of non-alcoholic spirits and start opening N/A ‘bars’ across the country. Delicious taste, which I am very passionate about, those pieces will be your choice, which will contribute to the emergence of alcohol-free alternatives. Chris Arrelanes, Corporate Executive Chef, KYU
The origin of will remain a priority
“We will continue to see an increase in the supply of hyperlocal food. While not a new logo concept, developing customer demand for greater transparency about the origin of their food will influence how and where we source ingredients, as well as how much of the story. It’s also fueling the buildup of vegan and sustainable food trends we’re seeing. Another trend I see will play a role in the coming year: nostalgic foods. People need to recreate memorable food reports from their afterlife. undeniable macaroni and cheese or PB
“Overall, I think there’s a movement that’s more powerful than just a trend in the industry that’s turning toward more ‘retro’ flavors, execution and dishes in general. Over the past decade, the increased use of modern or molecular techniques has left a void for those who need high-quality food that still speaks to nostalgia in a more direct way. nostalgia for sustainable quality ingredients. – Brian Hatfield, executive chef of Surveyor at Thompson Washington DC
“I think we’re going to see old recipes revived (think macaroni and cheese, chili spread, beef stroganoff, egg cream and other favorites from decades past. We’re also starting to see a lot of dates and combinations of sweet and savory. “- Jelena Pasic co-founder of Harlem Shake in New York, New York
“One developing culinary trend I see is the growing popularity of sea bass food. This includes more subtle versions of vintage bar scenes and more sublime cocktails, especially those using dried fruit. I also expect gluten opportunities to be more not unusual in baking, such as chickpea flour and lentil flour. – Daniele Trivero, executive chef of ENTYSE at The Ritz-Carlton, Tysons Corner in McLean, Virginia
“In 2023, sustainable products will increase more than ever. In 2022, consumers were excited to go global and accept it as true in restaurants. 2023 will see an increased appetite for local ingredients from farm to table and menus will be created. only around those ingredients. Travelers will also be more intrigued by what each city has to offer as a staple food or dish from their respective destinations. – Joseph Helm, executive chef of Subito at the Lytle Park Hotel in Cincinnati, Ohio
The wood stove will be the protagonist
“In 2023, the fireplace will be a must-have kitchen medium for many chefs. Whether it’s using wood-fired ovens and grills or playing with the flavors it provides, it will only grow in the new year. As we enter the new year, I also see a more casual technique for good food on the rise. I see the service more relaxed, but still refined, with a dinner vibe. level. – Eric Mickle, Executive Chef of Salt
“With the rise of culinary awareness (thanks to content creators), environmentalism and adventure, there is a growing appreciation for doing more with less, and a preference for perceiving the social, environmental and health impact of your product, item or dish that I may have. Nostalgic essentials such as donuts, hamburgers, pizza are idolized and recreated in their maximum original form. This is beginning to occur in the highest grades of many food categories. -Final restaurants as in the past, but in maximum markets. – Nile Dreiling, chef and co-founder of Holey Grail Donuts in Hawaii
“In 2023, food trends will be geared towards technology-driven food, superior perceived value, and experiential and growing culinary experiences. Customers are moving away from post-COVID-19 trends and ready meals. They’re eager to notice intentional, cutting-edge foods, along with the best hospitality. – Ryan Pearson, Couvant executive chef at The Eliza Jane in New Orleans, Louisiana
“Now more than ever, other people are intentional about how and where they spend their money. As 2023 approaches, it will become increasingly vital for restaurants and suppliers to be transparent in every space of their business, from the manufacturers they source from. The reasons why they support Next year, I believe that good fortune will come to restaurants that are original in their project and invite consumers to see the effect they have on them personally as buyers of the company. company that does well because it is transparent with its social networks and its influence on networks. – Chef Nico López, Mercado Little Spain in New York, New York
“There is a developing trend of former food-based influencers turning the script on their audience and opposing ‘food culture. ‘A striking example is Diane Sanfilippo of San Francisco, a former cookbook writer on paleo nutrition, who now opposes any nutrition. In favor of dinner which makes you feel smart. Kitava’s menu completely follows this approach, as our foods are meant to make other people feel smart about the high-quality ingredients we use, whether they’re in a “nutrition” or not!We don’t want to stick to restrictive nutrition to enjoy a meal in Kitava, and we are completely other people who just want smart, tasty food. – Bryan Tublin, owner and co-founder, Kitava in San Francisco and Oakland, California
“I believe that in 2023, places to eat and bars will see continued demand for non-alcoholic and non-alcoholic beverage offerings that employ the same care and knowledge that we have traditionally put into wine and cocktail service. There are so many opportunities for creativity, taste and an amazing visitor experience. I know it’s anything I look for in each and every place to eat and bars I go to. – Jorge Luis Hernandez, executive chef at the Emma at Pearl Hotel in San Antonio, Texas
“I am boldly pushing the return of fondue as a new trend for 2023. It lags behind and aligns well with existing trends in many consumers’ dining habits, is flexible from a source attitude for many operators, gives operators a wonderful opportunity to make an edition tailored to their operations, and can be a wonderful way to use local ingredients at the height of the season. executive chef of Tillamook Creamery
Fermented will be on more menus
“I’ve been obsessed with vinegar and marinate everything I have on hand. I think we will see 2023 as a great year for pickles because a) fermented foods and vinegar are amazing for balance and gut health and more and more others people are seeing the benefits and b) pickling costs very little and has such a long shelf life. Now that everything is more expensive, pickled foods offer a wonderful way to keep things handy that will last. Also, the pickle is so relaxing and is quite simple to make. Currently, marinate quail eggs, pineapples, pumpkins, jalapeños and much more. – Isaac Toups, chef/owner of Toups Meatery in New Orleans, Louisiana
“This year we will see bananas on many other menus, not just Latino. This tasty tropical fruit is increasingly known for its versatility for sweets or savory programs, such as vegan tortillas for taco Tuesdays, soups and savory stews; banana flour for cooking nutrients- rich foods; The best container to put sauces and more. Bananas are cheap, found all over the world and each country has its own way of eating the fruit in an exclusive way. Go ahead with the bananas, there is a bigger guy in town!”- Sophina Uong, Mister Mao, boss/owner of Mister Mao in New Orleans, Louisiana
“We believe other people are hungry for more human relationships. In this age of overdosing on social media and technology, what we have on the horizon are small restaurants with genuine food and wine bars with tapas. Humble chefs touching tables, talking to guests, and preparing food and drinks with stories is what other people need. Our desire is to see more culinary reports around the world that restrict food waste and have communities of interaction. – Francesco Bonsinetto
“Now more than ever, other people need fewer headaches in their lives. The pandemic has given local chefs time to stay informed and perfect techniques like baking, pickling and grilling. I see that revising those ancient techniques is the tendency to stick around for a while. – David Gilbert, director of The Jones Assembly in Oklahoma City, Oklahoma
Flambé with presentations
“Experience within experience. Dinner theater will be just that: live music, table service, other entertainment bureaucracy or display, whether on your plate or on stage—that’ll be the key in 2023. – Sam Bakhshandehpour, co-owner of The Electric Jane in Nashville, Tennessee
“I believe ambitious great flavors will continue to be adopted in 2023, a trend we’ve noticed on each and every menu. At Flex Mussels, we will continue to use many heavy species and exotic ingredients to immerse those strong flavors in our dishes. Personally, I lean towards the meals of my childhood. . . The one I’m looking for to add to the menu of a place to eat we have underway is Le Poulet Cordon Bleu. 2023 is Poulet Cordon Bleu!” – Alexandra Shapiro, owner of Flex Mussels in New York, New York
“Mushrooms! In addition to being one of my favorite ingredients for cooking, I believe our eating behavior will continue to replace the way we eat meat, we will see many other people turn to and cook all kinds of mushrooms. ” – Hunter Evans, owner and chef of Elvie’s in Jackson, Mississippi
“Table service is a mandatory step in gastronomy and we will continue to see this grow in the industry, whether it’s carving the table, scraping cakes or flaming a dessert. a hot food trend in 2023. – Steven DeVillis, chef at E3 Chophouse in Nashville, Tennessee
“In the restaurant and hospitality industry, I expect 2023 to see the use of AI to house cooking categories, or so I thought!I think the industry will also see increased awareness of environmental impact on food and menus and cruelty to animals, with a specific focus on chicken. – Amy Brandwein, chef/owner of Centrolina and Piccolina in Washington, DC
“We’re seeing consumers opt for more sustainable offerings because they’re thinking more about their own carbon footprint and overall environmental fitness. At Rosewood Miramar B, we identify and work with local farms and suppliers to source seasonal ingredients that we then we look for . with on our menus. We also incorporate educational and interactive reports to make consumers more informed about our commitment, like our on-site hives that produce 25 pounds of honey per month. – Chef Massimo Falsini, Director of Culinary Operations at Rosewood Miramar B in Montecito, California
“More insight will be given to the selection of fair, sustainable and local products. I know that in my own kitchen we take great pride in opting for the local we can (Jersey tomatoes and corn, for example) not only because of the super short origin chains and freshness, but because it is more wonderful for our planet and we all know that selection matters little” – Michael DeLone, chef/owner of Nunzio through chef Michael DeLone in Collingswood, New Jersey
“History is a bit cyclical. Services like Caesar salads and total suns steak on the table, which were incredibly popular in the 1930s and 1940s, are making a comeback. fire, but with the aim of keeping food warm. Our kitchen is located on the ground floor of the dining room and our dining room is absolutely outdoors. The table is our way of making sure you heat your food. But a little display never hurts, right? – Ian Fleischmann, executive chef of Fabel in Miami, Florida
“Finding little tactics to calm down is something I know was really difficult and vital for other people during the pandemic. One of the quickest tactics to enjoy it is to enjoy foods that remind you of childhood. In 2023, I hope other people’s appetites because the afterlife will become fashionable. I look forward to a revival of croûte pâtés, macaroni and cheese, hearty poultry soups, foreign prepared food, and sliced cake doughs. And personally, I’m really excited about that!writer for The Dinner Party Project!
“Social distancing, even though it’s us now, has created an appeal for immersive parties and table service is one of them. The task market remains a challenge for bar and restaurant operators, so it may not be a radical trend, but venues will be looking for opportunities to incorporate moments of delight at the table, whether with tartare or martinis or more. – Jonathan Knudsen, Director, Concrete Hospitality Group
“I think we’re going to continue to see more and more chefs and restaurateurs in very express and niche regional regions and cuisines, especially spaces that possibly wouldn’t have won the love and attention of years past. Think of very express spaces of Italy, or the cuisine of the country of Georgia. Oh, and certainly the continued rise and popularity of Greek wines: the ultimate blend of quality and value. – Charles Bililies, Founder and CEO, Souvla in San Francisco, California
“Chefs will take a look at healthier cooking features, holistic approaches and vegetable-centric dishes. After facing Covid and being afraid of getting sick, diners are looking more than ever to eat delicious but also healthier foods. Mushroom tinctures, such as reishi, are used to decrease inflammation and help strengthen your immune system. With wellness on diners’ minds, healthier features will be a strong trend in 2023. – Vinson Petrillo, executive chef at Zero Restaurant Bar in Charleston, South Carolina
Assortment of Japanese MushroomsAssortment of Japanese Mushrooms
“Mushrooms will continue to be a trend by 2023, especially coffee with mushrooms. Don’t be surprised if mushroom coffee pops up at your nearest coffee shop next year, as it serves as immunity for a balanced framework and transparent mind. Mushroom coffee comprises less than some of the caffeine in general coffee: no level of fear or shock. Personally, I drink coffee with mushrooms myself and it has completely replaced the way my days feel. – Chef Alex Reyes, Vice President of Culinary Innovation, Sodexo Live!
“2023 will be an increasingly big year for pop-up restaurants and bars. People enjoy the hype of new trends and the excitement of anything ‘temporary’ and promotional/sense of urgency. I think old trends like table service and action reports are going to become more popular. Customers are in a position for a bit of excitement and what a new trick we nutty chefs can find. – Shannon Williams, TENN Chef at Holston House in Nashville, Tennessee
“In 2023, we expect to see a more visual technique for sustainability. More and more brands will try to have less impact on the environment and climate, which will be reflected in their packaging and products. Also see more pasta-based products hitting the market with completely new elements like palm hearts and green bananas. Next year we will continue to see nostalgic dishes and favorites from the formative years, but with a healthier touch. As for drinks, other people are starting to Interest in Yaupon, which is the only known local caffeinated plant in North America. It will be a star item on tea and cocktail menus. – Executive Chef Greg McGowan of Hyatt Centric Las Olas
“Using internal fermentation to create things like umami paste and kombucha will be common practice in many restaurants. This age-old strategy is now gaining popularity with the general public, and more and more people are realizing the benefits. ” of the fitness and strength of creating unique flavor profiles from non-unusual ingredients. Fermentation was once thought of as a complicated strategy, however, it is now becoming more and more vital in the F-space.
“As meat opportunities grow in popularity, mushrooms begin to take center stage. Perfect for absorbing flavors with their fleshy consistency, mushrooms enliven and bring uniqueness to dishes. AJI Bar and Robata in Signia through Hilton San Jose lately give a plate of Eringi mushrooms with mirin, ginger, soy and truffle butter ponzu. – Yusuf Demirer, Head Chef of Aji Bar
“More and more chefs are capturing the softer look of classic Southern home cooking. Many Southern chefs create menus with dishes that pay homage to the recipes of our circle of relatives and offer a sense of nostalgia for the formative years. Traditionally, other people think of heavy things, prepared food, when they think of Southern home cooking, however, prepared food does not have to be heavy. with her in this garden. I love smart cookies and sauce, but the new flavor of tomatoes and okra grown on the delta floor is great. This year, we’ll see more chefs showcase local produce in softer versions. of Southern convenience food, just as we do with our menus. in the restaurants of the Hotel ZaZa. – Daniel Hatcher, Executive Chef of the Hotel ZaZa
“I think in 2023 we’ll see a lot of outdated culinary trends and move back to a kitchen that takes longer to prepare. With inflation changing, families are forced to use less expensive cuts of meat. “that take longer to prepare, so they will turn to older dishes like beef a la burgundy. – Nelson Sanchez, executive chef of Heirloom Farmhouse Kitchen at Marriott Irvine Spectrum in Irvine, California
Cooks in the kitchen
“What is old is new again. We see 1970s cocktails returning, with Cosmopolitans all the rage now!Could it be our preference to return to the time of our young people who inspire gastronomic trends?We hope so! Whether it’s to regain your childhood, relive better times, or just that we now think that the sweeter the better, nostalgic flavors will be a strong trend in 2023. Whatever reasoning drives the trend, we love having a platform for crafted chocolate flavors. Combinations that make us smile and remember!- Nicole Patel, chocolatier and founder of Delysia Chocolatier
“I think culinary theater and table performances (which were a popular trend with dishes like Bananas Foster in the 1950s) will be more on New Year’s menus. People are hungry for entertainment and culinary experiences, especially with the pandemic. For example, we already sell thousands of tomahawk steaks flambéed with mezcal at our outlets every week. – Richard Sandoval, chef and CEO of Richard Sandoval Hospitality
“In my culinary journey, one of the most exciting moments is having the opportunity to come face-to-face with exciting elements and to be able to share a story of the region’s success. In a chef’s brain, having the ability to faint in nature and search for items in their maximum herbal state is one of the most rewarding feelings. Here in South Carolina, we have the opportunity to expand our culinary wisdom with Mushroom Mountain, located just south of Greenville. Mushrooms are so sought after an element in our crafts, and even possess many medicinal properties, such as supporting a healthy immune formula and reducing the threat of cancer, and protecting brain health and cognitive function. I see Mushroom Mountain as a stepping opportunity not only for a great chef, but also to delve into the history of dominance and embrace that connection we chefs have with nature. – Jason Rash, executive chef at Revival at The Vendu in Charleston, South Carol in a