The culinary landscape is ever-evolving, shaped by both global influences and local tastes. As we move toward 2025, certain trends are emerging that reflect not only innovation but also a yearning for authenticity among consumers. In a conversation with Chef Stephen Toevs, the senior director of culinary at Marriott International, we delve into the heart of these trends, exploring the creative innovations that are set to redefine dining experiences.
One of the most surprising trends for 2025 is the advent of dry-aged vegetables. While the concept of dry-aging has primarily been associated with meats, this novel approach is now being applied to vegetables as chefs look to amplify flavors and enhance sensory experiences. For instance, Chef Toevs noted the use of dry-aged persimmons at the Ritz-Carlton Half Moon Bay, which has garnered considerable attention. The process not only preserves the vegetables but also intensifies their umami profile—a flavor dimension often overlooked in vegetable-based dishes. As the culinary community experiments with dry-aging various vegetables, such as mushrooms, this trend could bring a new richness to vegetarian cuisine, elevating it beyond mere side dishes to be at the forefront of culinary innovation.
Alongside dry-aging, the idea of sensory immersion is gaining traction, particularly in the context of meetings and events. This trend diverges significantly from traditional dining experiences by integrating multi-sensory elements that engage not just the palate but also sight and smell. Chef Toevs explained how their hotels are creating immersive environments that involve projection mapping and aromatic experiences, enhancing the overall dining atmosphere. By lowering lights and activating scents of herbs or incense, diners can enjoy a meal that tantalizes more than just their taste buds. This approach represents a larger trend towards experiential dining—where the ambiance complements the food, inviting diners to partake in an immersive culinary journey rather than just a standard meal.
The concept of “newstalgia,” where nostalgia meets innovation, is another trend lighting the culinary stage. Dish reinterpretations that once embodied classic experiences are now reimagined with contemporary twists. For example, take the retro dessert baked Alaska, which is making a comeback yet again. Today’s chefs are adding imaginative elements—such as molten chocolate centers or theatrical table-side service—to reinvigorate these dishes. This blend of old and new resonates with guests seeking comfort in familiarity while also desiring a modern take on classic cuisines. Social media platforms, particularly TikTok, play a crucial role in this resurgence, where non-professional chefs are reinventing iconic dishes, prompting professionals to adapt and riff on these ideas. This cycle of inspiration fosters a rich dialogue between the past and present within the culinary world.
While new practices gain traction, others are fading into the background. For example, the widespread incorporation of CBD into products has waned as consumers begin to prioritize proven health benefits over fleeting trends. Instead, there is a growing demand for genuine, functional ingredients, with a preference for natural plant-based components rather than heavily processed alternatives. Extremely intricate molecular gastronomy techniques are also on the decline. Chefs are gravitating towards simpler, ingredient-centric cooking without the need for deconstruction. The classic Caesar salad, beloved and timeless, remains a perennial favorite among guests. It is this type of comforting and accessible fare that resonates deeply, especially for travelers seeking familiarity amidst the exotic.
As we approach 2025, the landscape of food is one that embraces innovation while cherishing tradition. The emergence of dry-aged vegetables, sensory immersion, and the resurrection of nostalgic dishes exemplify how chefs are creatively navigating culinary boundaries. However, with this evolution also comes an acknowledgment that simplicity and authenticity hold enduring value. In a time when consumers increasingly seek memorable dining experiences that are both adventurous and comforting, the culinary world is set to resonate with heightened creativity, all while grounding itself in the rich traditions that have shaped it. Chef Toevs’s insights remind us that at the heart of innovative dining lies not just new flavors or techniques, but a deep understanding of what diners crave—connection, comfort, and an unforgettable experience.
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