83 chefs from around the world predict 2023 food trends

Joey Skladany is an In The Know cooking contributor. Follow him on Instagram and visit his website for more.

Whether we like it or not, TikTokers and Instagrammers are directly responsible for concocting some of the latest culinary trends (and downright disasters). Whether it’s feta pasta, cloud bread or cough syrup chicken (#yikes), these dishes have become ingrained, at least temporarily, within the fabric of society’s food culture, representing both innovation and straight-up buffoonery.

But at the end of the day, it’s the world-renowned chefs, thankfully, who still inform the majority of our food decisions. And to prepare for the new year, we reached out to 83 of them for their expert predictions on 2023 food trends. Responses ranged from specific ingredients and cooking techniques to cultures deserving of more representation, though one recurring theme was clear: a focus on sustainability and cutting anything that detracts from the purity of nature’s bounty. (Also, a very random obsession with mushrooms.)

Here are their responses below, separated into categories for easy browsing.

Editor’s note: Quotes have been significantly cut down for the sake of brevity. We encourage you to visit their restaurants’ websites for more thorough explanations of each chef’s mission.

Sustainability 

“I hope to forecast new ways of consumption, new ways of working closely with producers and getting into regional and seasonal products. The recent trend must and will be a sustainable way of thinking, eating and drinking.” —Chef Benjamin Chmura, Tantris (Munich) 

“Through transparency and providing information on food innovations, including new ways of production and distribution, those in the food and beverage industry will continue to focus on sustainability and reducing our carbon footprints.” —Chef Malte Kontor, Park Hyatt New York (NYC)

“Nowadays, people pay attention to the provenance of each ingredient: organic vegetables, sustainable fishing and local ingredients. At Louise, we work very closely with our suppliers from all over the world.” —Chef Franckelie Laloum, Louise (Hong Kong) 

“2023 will have a real focus on zero food waste and sustainability in the hospitality sector, especially in the UAE. A big focus on domestic produce, reducing carbon footprint, UAE agricultural structures, fresher and more informative supply chains.” —Chef Oliver Jackson, The Lana (Dubai) 

“There is only one direction for culinary trends to go in 2023, and that is adopting climate-conscious methods to minimize the environmental impact of food, as well as increasing the use of local and seasonal products to reduce the carbon footprint.” —Chef Ricardo Cera, Fairmont El San Juan (Puerto Rico) 

“We will see people continue to make more conscious choices around what they are eating and where it comes from, with sustainable sourcing being ever more important. You will see chefs cooking more plant-, seaweed- and vegetable-focused dishes and using meat and fish to highlight them, opposed to the traditional meat and two veg!” —Chef Adam Smith, Woven by Adam Smith at Coworth Park (U.K.) 

“Travelers are looking for unrefined, unprocessed and locally grown ingredients that still highlight the culture and heritage of the destination. For example, guests will be seeking grass-fed cuts of beef versus grain-fed as the former offers more nutritional benefits.” —Chef Jose “Chelo” Ballester, Dorado Beach, a Ritz-Carlton Reserve (Puerto Rico)

“Sustainability, responsible sourcing and controlling food waste will be a strong topic to develop even further in professional kitchens and at home. A closer contact with local farmers and producers to understand their mindset will be one of the great benefits.” —Chef Agustin Balbi, ANDO (Hong Kong)

“The focus on sustainability among the best restaurants in the world will continue and be even stronger in 2023. More restaurants will develop closer relationships with farms and local suppliers like we have done with our own farm Braattan.” —Chef Christopher Davidsen, Speilsalen at Britannia (Norway)

“Twenty years ago, waiters would explain where every ingredient of each meal was sourced to highlight the locality. Now, it’s a given that everything is well-sourced, has minimal mileage and comes from ethical practices.” —Chef Sean Connolly, QT Sydney and QT Auckland (Australia)

“We will continue to see a rise in environmentally friendly ingredients, whether it’s meat and dairy alternatives or sustainably farmed ingredients. As more states legalize it, we are going to see a lot more CBD and THC infusions in restaurants and on store shelves.” —Chef Julia Doyne,  Moxy South Beach (Miami) 

“Chefs are going to continue to dive deeper and look at ways to create a zero-waste atmosphere in their restaurants — whether it’s implementing shorter menus, composting food scraps, working with local farmers and purveyors, or simply using the entirety of a product.” —Chef Jeremy Shigekane, 100 Sails Restaurant & Bar at Prince Waikiki (Hawaii) 

“Whether it’s vegetable scraps or using every part of fish or meat in an approach to get closer to zero waste, the trend of ‘waste not, want not’ is growing at FIRE.” —Chef Jon Keeley, FIRE Restaurant & Lounge at The ART Hotel (Denver) 

“In the kitchen, we are trying to fill as few trash cans as possible. We achieve this by using as much of the product we purchase as possible.” —Chef Todd Garrigan, BLU at Tides Folly Beach  (South Carolina) 

“We will likely see a lot of ‘mood food’, which is cooking according to the way climate change is evolving and keeping things lighter, fresh and crisp in the warmer months, but still well-balanced, exciting and satiating.” —Chef Isaac Olivo, Cuvée at Chatham Inn, Relais & Châteaux (Cape Cod) 

“To implement sustainability, vegan, original, local, organic, transparency experiences and, at the same time, have the deepest respect for our climate.” —Chef Jakob de Neergaard, Marchal at Hotel d’Angleterre (Copenhagen) 

“The guest is looking for a high-quality product and cuisine based on products where sustainability plays a key role. The cuisine of roots and tradition is the trend.” —Chef Paco Roncero, Paco Roncero Restaurante at NH Collection Casino de Madrid

“One of the trends we are especially focused on is using local suppliers and seasonal products. We are working with local suppliers who can use seasonal products to reduce the carbon footprint and be more sustainable.” —Chef Flavia Amad Di Leo, La Vida Restaurant at SB Winemaker’s Hotel & Spa Suites (Argentina) 

“Climate consciousness will continue to be top of mind as guests want to know how the food is produced and be sure every element is well taken care of. Additionally, health consciousness will also be a focus, and menus will continue to feature sustainable and alternative seafood as guests are starting to lean away from animal protein and towards plant-based.” —Chef Frederic Morineau, Ritz-Carlton Grand Cayman

“One technique we are really beginning to utilize is fermentation. As a steak and seafood restaurant, Knife & Spoon naturally accrues waste from fish bones and the end cuts of meat, so we have begun fermenting this waste to transform it into garum, a traditionally fermented fish sauce. It is an incredible way to turn something normally disregarded into a new delicacy with a unique umami flavor.” —Chef Tyler Kineman, Knife & Spoon at Grande Lakes Orlando (Florida)

“The evolution of consumption of local producers to generate synergy with them and guarantee the sustainability of each locality is leaving a larger footprint. The goal is to encourage the entire distribution chain to be local (producer, food preparer, distributor, transporter).” —Chef Raúl Hernández, Grand Velas Riviera Nayarit (Mexico) 

Veganism, Vegetarianism and Plant-Based Ingredients

“2023 will be the year for more plant-forward menus, with a continued focus on locally sourced ingredients. While I do not foresee all of America becoming vegetarian any time soon, keep an eye out for meat substitutes such as mushrooms, jackfruit and other plants that have protein-like textures.” —Chef Jesus Medina, Coin & Candor at Four Seasons Westlake Village (Los Angeles) 

“High-quality, locally sourced ingredients will be a centerpiece of our menus in the coming year. Mushrooms will become more and more part of our dishes as a vegetarian alternative.” —Chef Jerome Braure, Le Quartz at Hilton Montreal/Laval

“I think that vegan ‘meats’ and meat alternatives are going to crash into the market and few will stick while most will succumb to the fad that is ‘meatless meats.’” —Chef Jordan Andino, Carriage House (NYC) 

“There will be an increased demand for plant-based alternatives beyond packaged products (i.e. Impossible/Beyond meats). This means restaurants and hotels/resorts will need to increase their in-house production of plant-based burger patties to cater to guests.” —Chef Daniel Diaz, Montage Los Cabos (Mexico)

“I am seeing a lot of plant-based focused dishes that use protein (meat/fish) as a garnish to the dish. Additionally, more sugar-free ingredients like dates and dates syrup are being used in classic sweet recipes, as people are getting more and more cautious about what they are eating.” —Chef Löic Leperlier, The Point Resort (New York) 

“The adaptation of the fast-food market to a diet based on plant-based ingredients has been growing in the last two years. Today there are even substitutes for seafood, vegan dairy products, etc.” —Chef Carlos Carrion Garcia, Palmaïa – The House of AïA (Playa del Carmen) 

“I am anticipating an increase in vegan and vegetarian menu items, in addition to an increase in chefs using local products and ingredients. As a result, I also predict a return to slow-cooked techniques to keep the texture and vitamins of the products.” —Chef Julian Mai, Restaurant Saltz at The Dolder Grand (Zurich)

“With plant-based initiatives becoming more accessible and widespread, I see a continued trend towards embracing fruits and vegetables. People will continue to explore out of their comfort zones and create plant-based dishes that are delicious and exciting.” —Chef Carsten Johannsen, Lindens and Foxtail at Arlo Soho (NYC) 

“Vegetable plant-based proteins instead of plant-based protein is another trend for 2023 — for its sustainability practice, lighter fare and ideal menu option for vegetarians.” —Chef Andrew Philips, Complex at Islamorada Resort Collection (Florida) 

“The continued movement towards plant-based offerings and generally leaning towards eating healthier, greener, and, most importantly, cutting out meat where possible. We also predict the rise of dairy-free milks such as potato milk.” —Chef Prabhakar Kumar, Carlisle Bay Antigua

“Mushrooms! We will start to see dishes with mushrooms as the star of the show, whether it’s grilled, seared or roasted.” —Chef Grant Morgan, 97 West Kitchen & Bar at Hotel Drover (Fort Worth)

“I think vegetables are going to be heavily trending in 2023 due to the high cost of proteins and overall focus on wellness.” —Chef Russell LaCasce, ZuZu at Hotel Valley Ho (Arizona)

“Mushrooms are such a desired ingredient to our craft. They hold so many medicinal properties, such as supporting a healthy immune system, decreasing the risk of cancer and protecting brain health and cognitive functions.” —Chef Jason Rash, The Revival at The Vendue (South Carolina) 

“I expect to see ube becoming a star ingredient in 2023. Not to be confused with taro, ube is a purple yam from the Philippines. It’s a versatile ingredient that gives a vibrant purple color to a wide range of desserts and savory dishes.” —Chef Raul Alvarado Barroso, Degrees Bistro at The Ritz-Carlton Georgetown (D.C.) 

“We predict that plant-based foods are becoming more popular due to the growing demands of being healthy; people are learning how to make vegan food just as good as eating steak and potatoes.” —Chef Tashala Hawkins, Gocha’s Breakfast Bar (Atlanta) 

“We are forecasting an increase in vegan options and are already seeing more requests from customers. We actually are currently researching and developing some vegan steak options.”  —Chef Allan McKinnis, Vinyl Steakhouse (NYC) 

“‘Veganism 2.0’. It’s taking zero-waste principles of a root-to-tip philosophy and pushing the boundaries of what seasonal produce can become — think cauliflower and chocolate pairings; a kumara parfait; vegetables used as the hero in desserts.” —Chef Sylvester Nair,  Hippopotamus Restaurant at QT Wellington (New Zealand)

Family-Style Dining

“I see the trend already beginning where restaurants are focused on ‘dips’ as appetizers, encouraging the guests to order as many as they can and share it at the table. This trend works with nearly any style of cuisine and is a simple but effective way to combat the rise in food costs across the board.” —Chef John Turnbull, Madre (NYC)

“I think dining styles will gravitate towards family-style meals with shared plates and larger dishes. People are going out more in groups, and craving shared experiences that make dining out their night out.” —Chef Emmett Burke, Emmett’s and Emmett’s on Grove (NYC) 

“Small plates and shared dining are going to continue to grow. As diners get past post-COVID fears, you’ll see a reemergence of communal dining.” —Chef Jason Dady, Jason Dady Restaurants (San Antonio)

Adventurous, But Also Authentic Eating

“While traveling, people want to sample local cuisine while treating themselves on vacation. Guests are looking to enjoy those traditional dishes in each region as a way to immerse themselves in the culture through food.” —Chef Rudi Sodamin, Princess Cruises

“Guests are craving authenticity and storytelling at restaurants. With travel back in full swing, people have been making up for lost time by seeking adventurous dining experiences or discovering new cuisines, preparations or ingredients.” —Chef Rodrigo Fernandini, Artesano (NYC)  

“In Indian cuisine, more chefs are looking to go back into history and look for the recipes that have died off or [been] lost in time, to excavate them as much as they can through available texts and bring back those recipes to life.” —Chef Manav Tuli, CHAAT at Rosewood Hong Kong

“We are starting a monthly tasting menu at Chao Krung that allows us to be more creative and serve our guests who have a real appetite for authentic Thai food and trying new dishes. We’re seeing people who want to eat spicier food and less Americanized versions of Thai dishes they’ve become accustomed to.” —Chef Amanda Kuntee Maneesilasan, Chao Krung Thai (Los Angeles)

“I predict that people will be more on the lookout for ‘fine eating’ rather than fine dining, with emphasis on flavor first (complex spices, unique seasoning and spice blends).” —Chef Einav Gefen, Restaurant Associates (NYC) 

“Food as an expression of sense of belonging becomes a connector as it intertwines with the culture or heritage of the location. This brings the opportunity to develop stimulating narratives linked with the origin of products and recipes, creating a message through culinary experiences that resonate with the very human need of feeling connected.” —Chef Salvatore Bianco, Il Comandante at ROMEO Hotel (Naples, Italy) 

“I think many restaurants will start to incorporate electrifying flavors into their dishes via specific sauce and spice combinations such as tajin, furikake, mango habanero, sumac, curry, habanero, gochujang, chili and more.” —Chef David Testa, Thompson Hospitality Concepts (Virginia)

“Chefs are starting to utilize more savory-salty flavors to create unique dishes, such as fish sauce and anchovy puree to make homemade tomato ketchup or white miso to make a banana bread recipe.” — Chef Glen Cooper, Ritz Carlton Maldives Fari Islands 

“The food trends will change as more people will be willing to try different cuisines in a restaurant. As an African Chef, I think people are willing to try that region of cuisine if the technique and ingredients are used in a way for everyone to understand what they are eating.” —Chef Nana Darkwah, Ocean Hai at Wyndham Grand Clearwater Beach (Florida) 

“Our guests are getting tired of the fuss of show dinners and leaning more into authenticity, the real thing — an authentic paella same as in Valencia, an amazing Soto Ayam from the streets of Jakarta or the best aguachile from the coast of beautiful Mexico — real, authentic, delicious!” —Chef Lucas Curcio Perez, Park Hyatt St. Kitts

“Southeast Asian food will be the next popularized food trend and will finally see the recognition it deserves in 2023. The use of curry and spices will be a new staple in many homes, especially those who are looking to eat a more vegetarian lifestyle, which is another trend I see soaring next year.” —Chef Yulissa Acosta, Hearth ’61 at Mountain Shadows Resort Scottsdale (Arizona) 

“A melting pot of world cuisine being executed in fun and creative ways by chefs. With the amount of knowledge in our hands now, chefs are becoming experts on all types of cuisines that were once only offered in a novice way.” —Chef Josh Mouzakes, ARLO San Diego (California)

“Mexican cuisine continues to be on trend nationally, especially regional seafood and Mexican distilled spirits. Mexican food as a cultural cuisine has a great sense of place in San Antonio, and we continue to dive into the most significant regions like Yucatan and Oaxaca.” —Chef Johnny Hernandez, Grupo La Gloria Restaurants (San Antonio)

“Focusing on local, genuine ingredients. Regional cuisine highlights the taste of simple yet perfectly executed dishes.” —Chef Giuseppe D’Alessio, Sofitel Rome Villa Borghese (Rome)

“We will continue to see ethnic foods rise and take relevance, especially those that have slowly carved a presence in the palate of the American public, such as Latin-American (other than Mexican) and lesser-known Asian foods such as Burmese or Cambodian. Historically, newer migrations into the U.S. tend to bring new and exciting flavors to the mainstream palate.” —Chef Geronimo Lopez, Botika (San Antonio)

Comfort Foods and Comfortable Dining 

“The rise of nostalgic foods. Certain dishes from the MONO menu are inspired by South American comfort food — the food my grandma would cook for me at home. Diners have responded very positively to these dishes because they provide the same warmth and comfort as the food you eat at home but with a sophisticated flavor combination.” —Chef Ricardo, MONO (Hong Kong)

“We’ll see a major pendulum swing towards intimate, unpretentious dining experiences. There will be a significant focus on people and service again. Expensive, over-designed, mega-brand restaurants will take a backseat to a genuine hospitality approach. People are more nostalgic for authentic experiences and timeless design. We’ll also see a shift towards uncomplicated food and classic dishes.” —Chef Anastasia Koutsioukis, Mandolin Aegean Bistro (Miami) 

“Traditional dishes are coming back to the forefront more and more, and this is not by chance: These dishes are part of a regional identity, of an era, and this is comforting for customers who sometimes lose their bearings in a saturated culinary offer.” —Chef Christophe Cussac, Hotel Metropole Monte-Carlo (Monaco)

“The elevated presentation of comfort foods. With the ‘retro’ making its way back into several culinary concepts, I think restaurants in 2023 will find ways to introduce familiar flavors with a twist.” —Chef Michael DeHaven, CUT 132 (Columbus) 

“Building upon the popularity of the fried chicken sandwich, inventive takes on this with versions reflecting the local cuisine will be popular, such as a Chili and Black Garlic Chicken Sandwich and a Salted Egg Yolk Chicken Sandwich.” —Chef Stephen Parker, Black Tap Craft Burgers & Beer (Nationwide) 

“Relaxed bar service, casual yet elevated settings, food-focused kitchens, and inspired drinks at affordable prices. Might sound like a dream with inflation but is a model that we hope to see more of.” —Chef Jack Yoss,  Hai Hospitality (Austin) 

“So many chefs I follow seem to be cooking with simplicity, not overcomplicating their dishes with 100 ingredients; letting the products shine for what they are.” —Chef Ron Fougeray, Splashes at Surf & Sand Resort (Laguna Beach)

“Nostalgic dining. People are wanting to recreate memorable dining experiences from their past. Whether it’s as simple as mac and cheese or an elevated PB&J, authenticity and simplicity will take over.” —Chef Satish Yerramilli, The Ritz-Carlton Resorts of Naples (Florida) 

“The increased usage of modern or molecular techniques has left a gap for those wanting a higher-end meal that still speaks to nostalgia in a more direct way. I think that the trend in 2023 and beyond could be seeing more throwback flavors, simplified techniques and emphasis on executing that comfortable nostalgia with sustainable quality ingredients.” —Chef Brian Hatfield, Surveyor at Thompson Washington D.C.

“One growing culinary trend I see is the increasing popularity of elevated bar food. This includes more refined takes on classic bar staples and more elegant cocktails, especially ones that utilize dried fruits.” —Chef Daniele Trivero, ENTYSE at The Ritz-Carlton, Tysons Corner (McLean, Va.)

“As most of us have felt the tightening of our wallets with the rise of the cost we are incurring in our day-to-day lives, I am predicting a return to our comfort foods.” —Chef Matt Finley, Proof of the Pudding (Atlanta) 

“I see the trend for 2023 in traditional, home-flavored food. The type of food that awakens memories, such as Cochinita Pibil or Barbacoa fish, both of which are prepared by using the flavors of the Yucatecan/Mexican region, highlighting the presence of the aromas (Yucatecan lime), colors (Achiote, Chaya) and flavor (fresh, spicy).” —Chef Rene Camelo, Casitas at Kempinski Hotel Cancun

“The future looks to the past for inspiration. The traditional dishes we grew up with, like mac ‘n cheese and stroganoff, were born from fettuccine alfredo and beef bourguignon. No box or can will replace the flavor and wonder you experience when you have those dishes prepared from scratch for the first time. As food becomes more expensive, peasant food, born from cheap cuts and simple ingredients, will once again be the epicenter of culinary excellence.” —Chef Che Stedman, Moonstone Bistro (Redding, Calif.) 

“The culinary world is in constant change. New small-size restaurants, with less than 50 seats, are opening in small and big cities around the world. The trend in restaurants is to go back to basics. Young chefs are putting all their effort into cooking delicious, creative, simple good food.” —Chef Maycoll Calderon, WAYAM Mundo Imperial (Acapulco)

“For next year, we want to go back to the basics of cooking. We will use organic products directly from the land in our menus, all combined with pre-hispanic ancestral techniques creating healthy menus and telling a story in each dish.” —Chef Israel Navarro, Grand Velas Los Cabos (Mexico)

“I keep hearing that the guests are looking for less of a plate and more of an experience on a plate. The story, background and traceability are becoming increasingly important. So, maybe not so much a trend in the actual food, but in the story of it.” —Chef John Russ, Clementine (San Antonio)

Particular Cooking and Baking Techniques 

“Laminated breads are all the rage in the chef world at the moment, so we may see them come more into the public domain soon. Hopefully, double baked croissants come over from New York also, as they’re great!” – Tom Booton, The Grill at The Dorchester (London) 

“I think fermented foods will continue in popularity, and with zero- and low-ABV drink options on the rise, we’ll see more fermented drinks with dedicated sections on menus. Beyond kombucha, I think the next fermented drink to make a splash is tepache — a fermented beverage made from the peel and the rind of pineapples and sweetened with either piloncillo or brown sugar that’s usually found in Mexico.” —Chef Rob Newton, Thompson Savannah (Georgia) 

“Given high food costs, I expect that many chefs will utilize more preservation techniques to savor ingredients, such as curing and pickling, which allow proteins and veggies to stay fresh for months.” —Chef Carlos Sebastiani, Elegant Hotels (Caribbean)

“Certainly, an empirical technique that will be brought to light in 2023 will be steam cooking. There won’t be a trend of a particular ingredient or dish, but greater attention in choosing the best method to enhance the overall flavor.” —Chef Luciano Monosilio,  Villa Agrippina, a Gran Meliá Hotel (Rome)

“We will see techniques and teachings from Europe, with different textures within plated desserts. Over there, it’s so much more abstract — the desserts are flavorful in color and appealing to look at, such as their mirror glazes, bread designs and flavor combinations.” —Chef Michael A. Gaddy Jr., Georgia’s at The Ritz-Carlton Reynolds, Lake Oconee (Georgia) 

“The use of charcoal grills. A lot of chefs, including myself, have already jumped on that train of utilizing fire/char in our cooking. I think more chefs are starting to realize that cooking with fire is more fun and tastier.” —Chef Sergio Jimenez, AVANT at Rancho Bernardo Inn (San Diego) 

“It’s really important to understand umami and how to use it. I expect to see more of this on the menu, especially more exploration of fermentation methods and the unique flavors they bring.” —Chef Michael Box, Capitol Bar & Grill at QT Canberra (Australia)

Experiential and Interactive Dining

“You can expect to see more ‘Instagrammable’ dishes being called out on menus, tableside presentations, cocktail pairings for specific dishes and even soundtracks that accompany tasting menus.” —Chef Wilfried Bergerhausen, RMD Group (San Diego)

“I anticipate more cannabis-infused cuisine in the Central Florida area. Entertainment and culinary scenes have an opportunity to delight mature audiences with creative treats using CBD and showcase high-end gastronomic science.” —Chef David Roldan, B Ocean Resort & Spa (Fort Lauderdale)

“I think there will be a return to tableside experiences. Cart and tray service allows a chef to be increasingly more creative. Diners are also intrigued by ‘experiences,’ such as a chef entering the dining room and cooking wagyu tableside on a sizzling stone or salt block or a bartender pouring gin over a signature aromatic blend and rapidly infusing the beverage via siphon into a drinking vessel.” —Chef Tyson Peterson, Mar | Muntanya (Salt Lake City)

“Collaboration amongst chefs is becoming increasingly popular. At Camp Fimfo, we’ve brought in two different chefs, an award-winning pitmaster and a James Beard-recognized leader in molecular gastronomy, as a part of our Chef’s Dinner series. Not only does this give us chefs the opportunity to serve unique dishes and flex our skills, but it gives the guests a one-of-a-kind experience.” —Chef Sean Kelley, Camp Fimfo (Waco and New Braunfels, Texas)

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