In the ever-evolving landscape of culinary arts, identifying trends is both an art and a science. Stephen Toevs, Senior Director of Culinary at Marriott International, has shared insights into the culinary landscape of 2025, highlighting the emergence of unique trends that are changing the way we experience food. From dry-aging vegetables to sensory immersion in dining, Toevs’s analysis reflects a deeper understanding of the interplay between creativity and consumer preferences. This article delves into these trends and offers an alternative perspective on what we can expect in the near culinary future.
One of the most surprising yet intriguing trends identified by Toevs is the practice of dry-aging vegetables. Traditionally associated with meats and fish, the concept of dry-aging is making its way into the realm of produce. The innovation behind dry-aged vegetables begs exploration—how can techniques traditionally applied to meats be adapted to enhance the flavor profiles of vegetables? The process, as Toevs notes, amplifies umami, making ingredients like mushrooms and persimmons an exciting new frontier. This unexpected trend not only challenges chefs to think creatively about vegetables but also encourages consumers to expand their palates, leading to a culinary experience that is both forward-thinking and rooted in tradition.
With chefs at prominent establishments like the Ritz-Carlton Half Moon Bay employing dry-aged persimmons, the phenomenon indicates that chefs are eager to push boundaries and redefine what we consider gourmet. In a society increasingly interested in sustainability, tapping into locally sourced vegetables and enhancing them through innovative techniques could well resonate with a broader audience.
Sensory immersion, another of Toevs’s revelations, captures the essence of experiential dining—an approach where the experience goes beyond simply the food on a plate. Hotels and restaurants are now tapping into multi-sensory experiences that incorporate sight, sound, smell, and taste. This trend emerged in response to the need for enhanced engagement within the meetings and events space. For instance, projecting ambient imagery or incorporating transient scents could dramatically elevate the dining experience.
Such trends hold deep significance, particularly in a world saturated with digital distractions. By actively engaging diners’ senses in a dining experience, restaurants can create memorable moments that linger long after the meal is over. This further reinforces the notion that dining is not just about nourishment; it is about creating meaningful experiences that consumers will talk about and share.
Toevs’s notion of “newstalgia” aptly encapsulates how culinary trends often reflect a reimagining of the past. While nostalgia typically evokes comforting memories of simpler times, the reinvention of classic dishes such as baked Alaska serves as a striking example of culinary evolution. The technique of flambéing a traditional dessert tableside or adding modern spins to classic foods can create delightful surprises for today’s adventurous diners.
This resurgence of nostalgic cuisine, spurred by social media platforms like TikTok, allows chefs and home cooks alike to take classic dishes and give them a contemporary twist. Thus, culinary traditions persist while evolving to meet current tastes. It showcases the intricate balance of honoring the past while embracing the possibilities of the future, giving guests both familiarity and excitement in their dining experiences.
While certain trends gain traction, others fade away as consumer preferences shift. Toevs highlights that the ubiquity of CBD in food products and plant-based meats—once touted as the future staples of diets—are losing their allure. Instead, diners are increasingly gravitating toward real, wholesome ingredients, leading to a desire for dishes that prioritize simplicity and authenticity over gimmicky presentations.
Moreover, the decline of overly complicated molecular gastronomy echoes a broader trend toward comfort foods. Diners are returning to foundational dishes that prioritize quality and flavor over elaborate constructions. Simple yet satisfying offerings like Caesar salads, burgers, and club sandwiches remain consistent favorites, demonstrating that while culinary innovation is vital, the foundations of comfort food continue to hold significant appeal.
The culinary landscape is dynamic, a tapestry woven from cultural influences, technological innovations, and evolving consumer preferences. As identified by Stephen Toevs, trends like dry-aged vegetables and sensory immersion stand to reshape dining experiences for 2025 and beyond. Meanwhile, the revival of nostalgic cuisines and the retreat from overly complicated foods highlight a search for authenticity in our dishes. Understanding these trends offers both chefs and consumers insight into a vibrant culinary future that balances innovation with reverence for tradition. As we look ahead, embracing these trends could pave the way for a rich tapestry of dining experiences that are as diverse as they are delicious.