46 Chefs Around The Country Make Food Predictions For 2023

While we might not know what New Year’s resolution our favorite chefs are making, it is fun to know what they think will be trending in kitchens as we enter the new year. From popular ingredients to bringing more tableside presentations into the dining room, there’s a lot to look forward to when it comes to restaurant experiences in 2023.

Many chefs think Asian flavors will continue to find their way into other cuisines, while several feel that fermented food will be all the rage. As far as ingredients, mushrooms are poised to be in the spotlight not only as a protein source for non-meat eaters, but as a coffee replacement and all around star of the show. If you think you can handle the heat, you could be in luck, as plenty of chefs think things are going to get spicer in the coming year.

With over 300 chefs offering their thoughts for this year’s trends, we couldn’t include them all—but here’s a taste of what you might be able to expect.

Here are the predictions from 46 top chefs around the country based on what they think will be trending in kitchens in 2023:

“I believe 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. Due to meat prices going up and also the environmental impact that meat has had over the years, we’ll see more people finding ways to incorporate veggies in all three meal periods.” – Yulissa Acosta, Chef de Cuisine at Hearth ’61 at Mountain Shadows Resort in Scottsdale, Arizona

“Living in the Washington D.C. area I have watched the groundswell behind Filipino cuisine in the last few years, and it’s poised to break into the mainstream. The restaurant Bad Saint in D.C., which is unfortunately closed now, drew national attention to the cuisine with lines of guests down the block attempting to get a spot at the intimate 24-seat venue. Filipino cuisine has many influences making it a perfect melting pot of cultures. There are lots of familiar ingredients that are amplified by a fusion of spicy, sweet, savory, and tart flavors. Do you like porchetta? You may love lechon belly even more! And make sure to try some Adobo – the unofficial national dish of the Philippines.” – Thomas O’Gara, Culinary Director of Sodexo Live!

“I expect in 2023 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. For example, soy sauce is no longer enough, we now have the accessibility to white soy, whiskey barrel aged soy, shoyu black garlic, tamari etc. I also see less formal classical dining and more creative interpretations on the rise. I see chefs having more fun and coming up with skillful spins on traditions from cuisines around the world.” – Josh Mouzakes, executive chef of ARLO San Diego in San Diego, California

“I definitely see a rising interest in Indian Street foods. We have even debuted a few items in our desserts featuring flavors like Sweet Masala and fusion blends like Lavender Chai that people are really receptive to! The multi layering of complimentary flavors that Indian Street foods are known for also lends itself very easily to the American pallet. The idea of getting a new burst of flavor throughout various sections of the dish almost gives the sense of multiple dishes in one!” – Sujith Ratnayake, owner of Cake Culture at Ponce City Market in Atlanta, Georgia

“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. In general, I believe another growing trend is the popularity of “swicy” foods, a perfect combination of sweet and spicy flavors that are common in Korean dishes. In general, we see Korean cuisine growing in popularity along with the rise of Korean fashion, music and pop culture.” – Raul Alvarado Barroso, executive sous chef at Degrees Bistro at The Ritz-Carlton Georgetown in Washington, D.C.

“I think we will be seeing a lot of Filipino ingredients in the new year become super popular! I particularly love Calamansi Puree. It’s the perfect ingredient to create a marinade for chicken, fish or pork dishes. It’s bright, bold and can really help to balance any dish you’re making!” – Brian Kevorkian, executive chef of Source Restaurant in Cambridge, Massachusetts

“Chef trends for 2023 will include locally sourced proteins like all-natural beef. Every chef challenges themselves to create the next beef dish by using cuts that aren’t on a normal menu. For example, I’m working on a braised oxtail taco for my menus in the new year.” – Darryl Harmon, executive chef at Slate and Clinton Hall in New York City, New York

“In 2023, I think we’re going to continue to see the rise of non-alcoholic spirits and begin to N/A “bars” pop up around the country. Especially as people become educated on high-quality better-for-you products that still taste delicious, something I am very passionate about, those items will be their go-to, which will contribute to the rise of zero ABV alternatives. And for those that are new to non-alcoholic spirits, I recommend checking out Seedlip and Lyres.” – Chris Arellanes, corporate executive chef at KYU

“We’re going to continue to see a rise in hyper-local food sourcing. While not a brand new concept, the increased consumer demand for deeper transparency on where their food is coming from will influence how and where we source ingredients as well as how we share the story. This also feeds into the rise in vegan and sustainable food trends we’re seeing. Another trend I see playing a big role in the year ahead: 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.” – Satish Yerramilli, executive chef at The Ritz-Carlton Resorts of Naples in Naples, Florida

“In general I think there is a movement that is stronger than just a trend in the industry that is shifting towards more “retro” flavors, execution and dishes in general. In the past ten or so, 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.” – Brian Hatfield, executive chef at Surveyor at Thompson Washington DC

“I think we will see vintage recipe revivals (think mac and cheese, pimento spread, beef Stroganoff, egg cream and other favorites of the bygone decades. We are also starting to see a lot of dates and sweet and savory pairings.” – Jelena Pasic co-founder of Harlem Shake in New York City, New York

“One growing culinary trend I see is the increasing popularity of elevated bar food. This includes more refined takes on classic bar stapes and more elegant cocktails, especially ones that utilize dried fruits. I also expect to see gluten alternatives to become more mainstream in baking, like chickpeas flour and lentil flour.” – Daniele Trivero, executive chef at ENTYSE at The Ritz-Carlton, Tysons Corner in McLean, Virginia

“In 2023, sustainable products will be on the rise more than ever before. In 2022 consumers were excited to get back out into the world and trust restaurants. 2023 will see increased excitement in farm-to-table, locally sourced ingredients, and menus created solely around these ingredients. Travelers alike will also be more intrigued in what each city has to offer as a staple food or dish from their respective destinations.” – Joseph Helm, executive chef at Subito at The Lytle Park Hotel in Cincinnati, Ohio

“In 2023, fire will become the go-to cooking medium for many chefs. From using wood fire ovens and grills to playing with the flavors that it gives, it will only continue to grow in the new year. As we move into the new year, I also see a more casual approach to fine dining on the rise. I see service becoming more relaxed, yet still refined, with a dinner party type vibe. The food, however, will continue to be produced at a very high level.” – Eric Mickle, executive chef at Salt & Fin at Harrah’s Resort Southern California in Funner, California

“With the rise in culinary awareness (thanks to content creators), environmentalism, and adventurousness, there is a growing appreciation for doing more with less, and a desire to understand the health, environmental, and social impact your product, ingredient, or dish may have. Nostalgic go-to’s like the donut, burger, pizza, are being idolized and recreated in their truest form. This is beginning to play out at the highest levels of many food categories. I am hoping this one sticks, not just in high-end dining as it has in the past, but across most markets.” – Nile Dreiling, Chef & Co-Founder of Holey Grail Donuts in Hawaii

“In 2023, food trends will be geared toward technique-driven food, high perceived value and experiential and elevated dining experiences. Guests are moving away from post-Covid, comfort food trends. They’re eager to experience innovative and intentional foods, coupled with elevated hospitality.” – Ryan Pearson, executive chef at Couvant at The Eliza Jane in New Orleans, Louisiana

“Now more than ever before, people are intentional with how and where they spend their money. As we move into 2023, it will become increasingly important for restaurants and vendors to be transparent in all areas of their business – from the producers they source from to the causes they support. In the next year, I think success will come to those restaurants that are genuine in their mission and invite guests to see the impact they personally have as patrons of the business. Think Coffee comes to mind as a business that does this well as they are transparent with their social and community impact.” – Chef Nico Lopez, Mercado Little Spain in New York City, New York

“There’s a growing trend of former diet-based influencers flipping the script on their audiences and railing against “diet culture.” A prominent example is San Francisco’s own Diane Sanfilippo, a prominent former Paleo Diet cookbook author, who now extensively advocates against following any dietary regimen in favor of eating what makes you feel good. Kitava’s menu fully supports this approach, as our meals are meant to make people feel good due to the high quality ingredients we use, whether they’re on a “diet” or not! You don’t have to be on a restrictive diet to enjoy a meal at Kitava, and we fully support folks who just want a great tasting meal.” – Bryan Tublin, Owner & Co-Founder, Kitava in San Francisco & Oakland, California

“I believe that in 2023 restaurants and bars will see a continued demand for non-alcoholic and zero-proof beverage offerings that employ the same care and craft that we have historically put into wine and cocktail service. There is so much opportunity there for creativity, flavor, and an amazing guest experience. I know it is something I look for at every restaurant and bar I go to.” – Jorge Luis Hernandez, Executive Chef at Hotel Emma at Pearl in San Antonio, Texas

“I’m boldly pushing the return of fondue as a new trend for 2023. It’s overdue and aligns well with the current trends of eating habits of many consumers, it’s flexible from an offering standpoint for many operators, gives great opportunity for operators to make a customized version for their operations, and can be a great way to use local ingredients at the peak of the season.” – Josh Archibald, Tillamook Creamery executive chef

“I have always been vinegar obsessed and I pickle anything I can get my hands on. I think we will see 2023 as a big year for pickling because a) fermented foods and vinegar are incredible for gut balance and health and more people are seeing the benefits and b) pickling costs very little and has such a long shelf life. With everything being more expensive now, pickled foods offer a great way to keep things on hand that will last. Plus pickling is so relaxing and it’s pretty easy to do. These days, I’m pickling quail eggs, pineapple, squash, jalapenos and much more.” – Isaac Toups, chef/owner of Toups Meatery in New Orleans, Louisiana

“This year, we will see plantains across many more menus, not just Latin. This tasty tropical fruit is becoming more known for their versatility for sweet or savory applications like vegan tortillas for Taco Tuesday, savory soups and stews; plantain flour for baking nutrient dense foods; the perfect vessel to put dips in and more. Plantains are inexpensive, found throughout the world and each country has their way of utilizing the fruit in such unique ways. Move over bananas, there’s a bigger boy in town!” – Sophina Uong, Mister Mao, chef/owner of Mister Mao in New Orleans, Louisiana

“We feel people are craving more human connections. In this era of overdosing on social media and technology, small restaurants with real food and wine bars with food tapas style are what we have on the horizon. Humble chefs going around touching tables, talking to guests, and making dishes and drinks with storytelling behind them is what people are needing. Our wish is to see more culinary experiences around the world that limit food waste and engage communities.” – Francesco Bonsinetto & Adisa Ziric, chef and owner of Cucina Migrante in San Diego, California

“Now more than ever, I believe people want fewer complications in their lives. The pandemic gave home cooks time to learn and perfect nuanced techniques like bread baking, pickling, and grilling. I see the revisiting of these time-honored techniques being the trend to stay around for a while.” – David Gilbert, chef at The Jones Assembly in Oklahoma City, Oklahoma

“The experience within the experience. Dinner theatre is going to be it – live music, tableside service, other forms of entertainment or a show – whether on your plate or on the stage, it’s going to be the key in 2023.” – Sam Bakhshandehpour, co-owner of The Electric Jane in Nashville, Tennessee

“I think big, bold flavors will continue to be embraced in 2023, a trend that we saw pick up across menus. At Flex Mussels, we’ll continue using a lot of heavy species and exotic ingredients to immerse those powerful flavors into our dishes. On a personal note, I am really leaning towards foods from my childhood… One I can’t wait to incorporate into the menu of a restaurant project we have in the works is Chicken Cordon Bleu. Mark my words: the dish of 2023 is Chicken Cordon Bleu!” – Alexandra Shapiro, Owner of Flex Mussels in New York City, New York

“Mushrooms! Aside from being one of my favorite ingredients to cook, I think as our foodways continue to change the way we eat meat, we will see a lot of people turning to and cooking all sorts of varieties of mushrooms.” – Hunter Evans, owner and chef at Elvie’s in Jackson, Mississippi

“Tableside service is a necessary step of fine dining and we will continue to see that grow in the industry – whether it be tableside carvings, shaving truffles or setting a dessert in flames. And SPICE! Flavoring dishes with Serrano peppers, jalapeños, cayenne or paprika will be a hot food trend in 2023.” – Steven DeVillis, chef at E3 Chophouse in Nashville, Tennessee

“In the restaurant and hospitality industry, I predict that 2023 will see the use of AI to conduct cooking classes – at least that’s what I’ve been thinking about! I think we’ll also see more of an emphasis on employee wellness, comprehensive benefits packages, and mental health coverage. I think the industry will also see an increased awareness on the environmental impact of food and menu items and animal cruelty – with a focus on chicken, in particular.” – Amy Brandwein, chef/owner of Centrolina and Piccolina in Washington, DC

“We are seeing consumers choose more sustainable offerings as they think more about their own carbon footprint and the overall health of the environment. At Rosewood Miramar Beach, we identify and work together with local farms and purveyors to source seasonal ingredients that we then feature on our menus. We are also integrating educational and interactive experiences for guests to learn more about our commitment, such as our on-site beehives that produce 25 pounds of honey every month. ” – Chef Massimo Falsini, Director of Culinary Operations at Rosewood Miramar Beach in Montecito, California

“More thought will be given to choosing fair trade, sustainable and local products. I know in my own kitchen we take great pride in choosing local whenever we can (Jersey tomatoes and corn for example) not only because it tastes better due to super short supply chains and freshness, but because it’s better for our planet and we know every little choice counts” – Michael DeLone, chef/owner at Nunzio by Chef Michael DeLone in Collingswood, New Jersey

“History is always a bit cyclical. The services like Caesar Salads and fileting whole Soles tableside that were incredibly popular in the 30s and 40s are making a comeback. It’s something we lean into heavily here at Fabel, not so much for theatrics, but for the purpose of keeping the food hot. Our kitchen is located downstairs from the dining room, and our dining room is completely outdoors. So, serving whole chickens, salt-crusted fish, and giant porterhouses to be carved tableside is our way of making sure you get your food hot. But a little show never hurts, right?” – Ian Fleischmann, executive chef at Fabel in Miami, Florida

“Finding small ways to self-soothe is something that I know was really powerful and important to people through the pandemic. One of the quickest ways to tap into that is by enjoying meals that remind you of childhood. In 2023 I predict people’s appetite for the past is going to become on trend. I expect a renaissance of pot pies, mac & cheese, hearty chicken soups, international comfort foods, and a lot of sheet cake. And personally, I’m really excited about it!” – Natasha Feldman, author of The Dinner Party Project

“Social distancing, though now behind us, has created an allure for immersive experiences and tableside service is one of those. The labor market remains hard for restaurant and bar operators, so this may not be a sweeping trend, but venues will seek opportunities to integrate experiential moments tableside, whether with tartar or martinis or beyond.” – Jonathan Knudsen, Principal, Concrete Hospitality Group

“I think we’re going to continue to see more and more chefs and restaurateurs get hyper-focused on very specific and niche regions and regional cuisines, especially areas that may not have received the love and attention of years past. Think very specific areas of Italy, or the cuisine of the country of Georgia. Oh, and for sure the continued rise and popularity of Greek wines — the ultimate combination of quality and value.” – Charles Bililies, founder & CEO, Souvla in San Francisco, California

“I believe chefs will be taking a look at healthier cooking options, holistic approaches, and vegetable focused dishes. After dealing with Covid and fears of being sick, diners more than ever are looking to eat delicious but also healthier foods. It’s not just “foods”; mushroom Tinctures, such as reishi, are being used to reduce inflammation and help boost your immune system. With well-being on diners’ minds, healthier options will be a strong trend in 2023.” – Vinson Petrillo, executive chef at Zero Restaurant + Bar in Charleston, South Carolina

“Mushrooms will continue to be a trend for 2023, especially mushroom coffee. Don’t be surprised if mushroom coffee shows up at your nearest coffee shop next year as it serves as an immune support for a balanced body and clear mind. Mushroom coffee contains less than half the caffeine of normal coffee – no jitters and no crash. I personally drink mushroom coffee myself and it completely changed the way my days feel.” – Chef Alex Reyes, Vice President of Culinary Innovation, Sodexo Live!

“2023 is going to be even a bigger and better year for pop-up restaurants and bars. People enjoy the hype of the new trends and the excitement of something “temporary” and get-it-while-it-lasts promotion/sense of urgency. I think that older trends like table side service and action experiences are going to be more popular. The customers are ready for some excitement and what new trick can us crazy chefs come up with.” – Shannon Williams, chef at TENN in Holston House in Nashville, Tennessee

“In 2023, we can expect to see a more visible approach to sustainability. More brands will be working to have less of an impact on the environment and the climate, which will reflect in their packaging and product. We will also see more produce based pastas hit the market with fresh ingredients like hearts of palm and green bananas. Next year we will continue to see nostalgic dishes and childhood favorites, but with more of a healthy twist. On the beverage side, people are starting to show interest in Yaupon, which is North America’s only known native caffeinated plant. This will be a star ingredient in teas as well as cocktail menus.” – Executive Chef Greg McGowan of Hyatt Centric Las Olas

“Using in-house fermentation to create things like umami paste and kombucha will become a common practice in many restaurant settings. This thousand-year-old technique is now achieving mainstream popularity with more people becoming educated on the health benefits and power of creating unique flavor profiles from common ingredients. Fermentation was once thought of as a challenging technique but is now becoming more prominent within the F&B space as people seek foods beneficial for their health.” – Kelly O’Hara, Corporate Executive Chef of SFL Hospitality Group in Fort Lauderdale, Florida

“As meat alternatives are growing in popularity, mushrooms are starting to step into the spotlight. Perfect for soaking up flavors with their meaty consistency, mushrooms liven up and bring a uniqueness to dishes. AJI Bar and Robata at Signia by Hilton San Jose currently has a fantastic Eringi mushroom plate featuring mirin, ginger, soy, and truffle butter ponzu.” – Yusuf Demirer, Chef de Cuisine at Aji Bar & Robata at Signia by Hilton San Jose in San Jose, California

“More chefs are capturing the lighter side of traditional southern home cooking. Many southern chefs create menus with dishes that pay homage to our family recipes and that offer a sense of nostalgia from childhood. Traditionally, people think of heavy comfort food, when they think about southern home cooking, however comfort food doesn’t need to be heavy. I often remember many light dishes my grandmother cooked in her kitchen, showcasing the produce from her bountiful garden. Some of my fondest memories are of working with her in that garden. I love good biscuits and gravy, but the fresh taste of tomatoes and okra grown in delta soil is excellent. This year we’ll see even more chefs highlighting local produce in lighter versions of southern comfort food, just as we do with our menus at Hotel ZaZa restaurants.” – Daniel Hatcher, Executive Chef at Hotel ZaZa

“I think in 2023 we will see a lot of old school culinary trends and going back to cooking that takes longer time to prepare. With the way inflation is going families are forced to use cheaper cuts of meat that take longer time to make, so they will be looking at older dishes such as beef bourguignon.” – Nelson Sanchez, executive chef at Heirloom Farmhouse Kitchen at Marriott Irvine Spectrum in Irvine, California

“What is old is new again. We see cocktails from the 1970’s making a comeback, with Cosmopolitans all the rage now! Could this be our desire to return to the times of our youth that is inspiring food trends? We hope so! Whether it be to reclaim your childhood, relive better times, or simply that we now think sweeter is better, nostalgic flavors will be a strong trend in 2023. Whatever the reasoning driving the trend, we love that we have a platform to handcraft chocolate flavor combinations that make us smile and reminisce!” – Nicole Patel, chocolatier and founder of Delysia Chocolatier

I think food theatre and tableside presentations (which was a popular trend with dishes like Bananas Foster in the 1950s) will be on menus more in the New Year. People are craving entertainment and experiences with dining, especially with the pandemic behind us. As an example, we already sell thousands of mezcal-flambéed tomahawk steaks across our locations each week.” – Richard Sandoval, Chef and CEO of Richard Sandoval Hospitality

“In my culinary journey one of the most exciting moments is, having the ability to be face to face with exciting ingredients, and to be able to share a story of the history of the region. In the mind of a chef, having the ability to go into the wild and forage for ingredients in its most natural state, is one of the most rewarding feelings. Here in South Carolina, we have an opportunity to extend our culinary knowledge with Mushroom Mountain located just South of Greenville. Mushrooms are such a desired ingredient to our craft, and they even hold so many medicinal properties, such as supporting a healthy immune system and decreasing the risk of cancer, and protecting brain health and cognitive functions. I find Mushroom Mountain to be a golden ticket opportunity to not only become a better chef, but to dive into the history of the region and to embrace this bond we as chefs have with Nature.” – Jason Rash, Chef de Cuisine at The Revival at The Vendue in Charleston, South Carolina

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