Trend report: Taste the future
Bite into the future of flavour
The future of flavour is simmering – is your kitchen ready to plate and serve? Taste the Future explores the trends, ingredients and cultural shifts shaping how we eat, drink and experience food next. It dives into the core flavours of cuisines gaining momentum, from Peruvian to Filipino, and shows how chefs are reinterpreting heritage for modern menus.
Built on conversations with chefs at the forefront of the industry, the report offers inspiration and binge-worthy bite-sized tips your kitchen can turn into real impact.
The 3 lessons that will leave you craving for more
Forget fusion as a gimmick – think fusion as a mindset. See how chefs blend cultures with more care and personality, while heritage cuisines step confidently into the spotlight. From rediscovering regional traditions to unlocking lesser-known flavour territories, learn to experiment with cooking without borders. Rooted, but curious. Guided by cultural stories, not clichés.
Dive into how herbs, spices and core ingredients can be layered smarter and pushed further. Get to know the flavour DNA of cuisines gaining momentum, and learn how to squeeze more impact from every pinch and pour. And it doesn’t stop at the plate – drinks matter more than ever, from expressive coffee moments to non-alcoholic beverages that deliver just as much excitement as the food.
Great flavour gets attention. A great story builds obsession. Today’s diners don’t just eat – they connect, share and buy into experiences. Learn how to shape a brand, atmosphere and narrative that people want to be part of. Because standout flavour needs a story and identity bold enough to travel just as far.
From the kitchens of Momofuku to the future of flavour
Taste the Future is built on real conversations with chefs at the forefront of modern food culture – the ones testing ideas, breaking habits and quietly shaping what we’ll be eating next. Through candid interviews, the report opens the door to how leading chefs think about flavour, heritage and experience right now.
A standout voice is Paul Carmichael, former head chef of Momofuku Seiobo, who shares how culture, craft and storytelling come together to create food that truly resonates. Download the report to sit down with Paul Carmichael and get a peek at what's happening in the kitchens driving the future of flavour.
Grab a seat at the table with today’s most influential chefs & flavour experts
Straight-from-the-kitchen perspectives on flavour and culture.
- Bonnie’s | New YorkCalvin Eng
A New York-based chef blending Cantonese roots with modern technique. Named a Food & Wine Best New Chef, Forbes 30 Under 30, and a two-time James Beard Best Chef nominee.
- Chishuru | LondonAdejoké Bakare
A Michelin-starred chef championing West African flavours, tradition and storytelling – and redefining how African cuisine is seen on the global stage.
- Ban Ban Shop | New YorkNils Norén
An acclaimed chef redefining fast-casual dining through his Asian fusion restaurant Ban Ban Shop in New York, where chef-driven flavours, personal hospitality and house-made staples turn simplicity into something memorable.
- Yun Hai Taiwanese Pantry | New YorkLisa Cheng Smith
Founder of Yun Hai Taiwanese Pantry, Lisa brings Taiwanese food culture to life through premium ingredients, a Brooklyn storefront, and stories that explore the lesser-known corners of contemporary Taiwanese cuisine.
- Merka Saltao | Los AngelesIgnacio Barrios Jacobs
The chef translating Peruvian cuisine for modern diners at Merka Saltao in LA, where tradition meets fast-casual, and flavour never gets diluted.
- This is Taste Podcast | New YorkMatt Rodbard
The host of This Is Taste, Matt has a front-row seat to the world’s most interesting food conversations. From Korean cuisine to coffee culture, he helps decode the trends shaping what we’ll be eating next.
Numbers worth chewing on
Real data revealing what diners actually care about right now.
- want to know more about the story behind the flavours on the menu.
- of diners share their experience on social media.
- of Millennials actively seek to try new flavours.
- of Gen Z coffee drinkers prefer the taste of cold brew over regular coffee.
- state that the atmosphere and vibe of a restaurant matters when choosing where to dine.
- of Gen Z choose restaurants based on social media.