The culinary world is always evolving, reflecting broader societal changes and consumer preferences. In this dynamic landscape, industry leaders like Chef Stephen Toevs, Senior Director of Culinary at Marriott International, play a crucial role in identifying and shaping the food trends that define our dining experiences. Toevs recently shared insights into the notable culinary shifts expected for 2025, bringing to light innovative techniques and ingredients that will redefine cuisine in both commercial and fine dining settings.
Perhaps one of the most intriguing trends Toevs identified is the rise of dry-aged vegetables. While dry aging has long been a technique used for enhancing the flavor profiles of meats—particularly beef—and, more recently, fish, the concept of applying this technique to vegetables is relatively novel. This innovative practice not only heightens the umami flavors of vegetables, but it also celebrates a deeper layer of culinary exploration. An example from the Ritz-Carlton Half Moon Bay showcases dry-aged persimmons, hinting at a vast potential for experimenting with ingredients like mushrooms or root vegetables. The excitement surrounding this trend lies in its novelty and the culinary depths it will encourage chefs to explore.
Another fascinating trend noted by Toevs is the emphasis on sensory immersion in dining experiences. As meeting planners and hotel operators strive to distinguish their offerings, they utilize multisensory elements to enhance the dining atmosphere. Rather than traditional banquet setups, venues are now incorporating elements such as visual projections, selective lighting, and even aromatic enhancements like incense or herbs, which transform the dining experience into an engaging sensory journey. This movement caters to a generation eager for more than just physical nourishment; it is about crafting an emotional connection to the meal through a fully immersive experience.
Toevs introduces an intriguing concept known as “newstalgia,” a modern twist on classic dishes that evokes a sense of nostalgia while presenting it in a fresh light. The revival of retro dishes, like baked Alaska—once a staple in upscale dining during the 1970s and 80s—represents a convergence of past and present. With creative variations that incorporate trendy components like molten chocolate inside the cake or a dramatic tableside flambé, this trend encapsulates a desire for authentic experiences reimagined through innovative culinary techniques. Social platforms like TikTok are instrumental in this resurgence, as they inspire both professional chefs and home cooks alike to reinterpret beloved classics, leveraging the concept of nostalgia to attract adventurous eaters who crave familiarity threaded with innovation.
As the culinary landscape flourishes with new trends, certain movements are beginning to wane. For instance, the omnipresent use of CBD in food products appears to be losing its appeal, as consumers increasingly prioritize functional, scientifically-backed ingredients over fads. The shift towards whole, natural ingredients is further evidenced in the decline of overly processed plant-based meats. Diners are leaning towards basic, wholesome ingredients—think legumes, grains, and whole foods—catering to their growing preference for transparency in what they are consuming.
Additionally, the complexity of molecular gastronomy is seeing a decline, as many chefs are returning to simpler, ingredient-focused cooking methods. The desire for authenticity and quality reigns supreme over intricate deconstructions of traditional dishes. Toevs notes that even within in-room dining, perennial favorites such as the Caesar salad, burgers, and club sandwiches consistently top the charts. These menu staples not only signify comfort food but also align with travelers’ desires for familiar flavors that resonate with their comfort levels while away from home.
As we look towards the culinary horizon of 2025, it is clear that trends like dry-aged vegetables and sensory immersion will redefine our gastronomic experiences. The blend of nostalgia with modern culinary innovation promises to create a unique tapestry of flavors and presentations that cater to evolving consumer desires. Complementing these advancements is the consumer shift towards simplicity, authenticity, and comfort, urging chefs to craft thoughtful, ingredient-driven dishes that resonate with patrons on multiple levels. With guidance from culinary visionaries like Toevs, the future of food remains rich with possibility and excitement, poised to elevate our dining experiences to new heights.