Chefs Highlight the Top 5 Dining Trends in 2018

From chef-driven and hyper-local movements, to ethnic-inspired and vegetable-centric cuisine, the top restaurant trends in 2018 offer an authentic, fresh focus on fine dining.

With over 700 professional chefs weighing in on the top culinary concepts and food trends for the year, the gourmet scene looks to be invigorating for all palates.

Hyper-Local Ingredients

As the hottest trend for 2018, imagined through “restaurant gardens, onsite beer brewing, house-made items” and any other delicacies made on-premises, hyper-local is huge.

José Andrés.

Courtesy of José Andrés.

Chef-Driven Concepts

As masters of the culinary world, there is a stronger focus on chefs and chef-led restaurant groups.

One of the most anticipated openings of the year is the ‘Spanish Eataly’ collaboration between renowned chefs and restaurateurs José Andrés and brothers Ferran and Albert Adrià, debuting at New York City’s up-and-coming Hudson Yards.

Arbol at Las Ventanas al Paraiso, a Rosewood Resort.

Courtesy of Arbol at Las Ventanas al Paraiso, a Rosewood Resort.

Ethnic-Inspired Cuisine

With increasingly sophisticated tastes by restaurant-goers, driven by increased travel and improved access to ethnic foods, chefs are expanding menus with more global flavors. From curry and peri to ras el hanout and shichimi, spices from all around the world are becoming in-demand.

The recently-opened Arbol at Las Ventanas al Paraiso, a Rosewood Resort in Los Cabos, Mexico features an exotic Indian tandoor, curries and spices, all with a local Baja touch.

Coworth Park by The Dorchester Collection.

Courtesy of Coworth Park by The Dorchester Collection.

Vegetable-Centric Cuisine

With an increase in vegan and vegetarian diets, restaurants are putting a greater emphasis on plant-based dishes or even entirely vegetable-centric menus.

Chef Adam Smith of the Coworth Park Hotel in Ascot, England, said: “There is an increase in interest around plant and vegetable-based dishes, especially in Michelin-starred restaurants. I am particularly interested in using the great local produce on our doorstep.”

Environmental Sustainability

Going hand-in-hand with vegetable-centric cuisine is a push towards more environmental sustainability in the culinary world. From energy and water conservation to food waste reduction and sustainable seafood, chefs everywhere are making it happen.

Global initiatives are propelling sustainability in the restaurant industry, such as MAD Feed by Chef René Redzepi of the recently re-opened Noma in Copenhagen, Denmark.