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