The culinary landscape is continuously evolving, driven by innovation and consumer desires. As we look toward 2025, some intriguing food trends are set to redefine our dining experiences. Chef Stephen Toevs, the senior director of culinary at Marriott International, identifies several noteworthy trends, including dry-aged vegetables, sensory immersion dining, and a nostalgic revival of classic dishes. In a recent conversation, Toevs elaborated on these developments, providing insights into what is shaping the future of cuisine.
Identifying what constitutes a trend in the culinary world requires a keen eye and extensive experience. Chef Toevs emphasizes the importance of travel and hands-on interaction with chefs across various Marriott locations. This direct exposure allows him to recognize patterns in cooking styles and ingredient use that may signal a broader shift in culinary philosophy. When he observes certain practices being embraced by multiple chefs or regions, he becomes increasingly confident that these elements are not just fleeting fads but represent a genuine trend at play.
Toevs notes the significance of collaboration and communication among global counterparts. By tapping into the insights of chefs worldwide, he can discern emerging themes that might not be visible from a single vantage point. This collaborative approach plays a crucial role in forecasting culinary trends and preparing to meet consumer expectations.
Unveiling the Unexpected: Dry-Aged Vegetables
Among the trends highlighted by Toevs, dry-aged vegetables stand out as a surprising innovation. While the concept of dry-aging is often associated with meats and, more recently, fish, vegetables have remained untouched until now. The practice involves aging vegetables to heighten their flavors, leading to an explosion of umami across various dishes. For instance, the Ritz-Carlton Half Moon Bay has introduced dry-aged persimmons into its menu, while Toevs expresses particular enthusiasm for the potential of dry-aged mushrooms.
This shift highlights a growing interest in maximizing the natural flavors of plant-based ingredients, pushing the boundaries of how we typically perceive vegetables. As chefs experiment with these novel techniques, we can expect to see more creative and flavor-packed vegetable dishes emerging in the coming years.
Another intriguing trend is the concept of sensory immersion in dining experiences. As culinary offerings evolve, consumers are increasingly seeking meals that engage more than just their taste buds. Chef Toevs notes that hotels are transforming traditional banquet environments by incorporating sensory elements like ambient lighting, scent, and visual stimuli. Meeting planners are looking for unique, unforgettable events, and chefs are responding by crafting immersive experiences with multi-sensory aspects that enhance the dining experience.
Imagine dining in a dimly lit room filled with the aromatic essence of herbs while a multimedia presentation reflects the ingredients on your plate. Such innovations promise to elevate the ordinary meal into a memorable experience, merging the visual and sensory aspects of dining.
The revival of classic dishes is a trend that Toevs refers to as “newstalgia,” where traditional elements are given modern twists. He highlights the resurgence of baked Alaska—a dessert that captures the elegance of a bygone era—being reimagined through contemporary techniques like table-side flambéing or incorporating molten chocolate cake surprises. This movement is fueled partly by social media platforms like TikTok, where chefs and home cooks alike reintroduce beloved dishes, sparking both nostalgia and innovation.
This blend of old and new satisfies a dual desire: the comfort of familiar recipes alongside the intrigue of culinary experimentation. Consumers are drawn to these nostalgic interpretations, enjoying the familiarity while relishing the creativity of their contemporary execution.
While culinary trends emerge, others recede into the background. According to Toevs, the prevalence of CBD-infused dishes is waning, as diners now prefer functional ingredients that offer proven benefits over gimmicky additives. Similarly, overly complex molecular gastronomy is losing its appeal; diners are yearning for simpler, ingredient-focused fare. Classic comfort foods like the Caesar salad continue to hold their ground, often topping the lists of favorite in-room dining options at Marriott hotels.
Travelers seek comfort in familiar tastes—elements of home amid unfamiliar environments. The continuing popularity of classic menu options such as burgers and club sandwiches illustrates a longing for simplicity. People appreciate—and often gravitate towards—food that brings them comfort, a trend likely to endure as we move forward.
As the culinary world evolves, trends like dry-aged vegetables and sensory immersion reflect a growing sophistication among diners, who are increasingly seeking both innovation and comfort. The “newstalgia” movement serves as a reminder that culinary creativity can occur within the framework of classic dishes. By understanding what consumers crave and where culinary innovation is headed, chefs can craft experiences that resonate deeply, paving the way for a richer dining future.