{"id":52879,"date":"2025-01-16T12:19:21","date_gmt":"2025-01-16T19:19:21","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=52879"},"modified":"2026-09-29T13:23:52","modified_gmt":"2026-09-29T20:23:52","slug":"chefs-predictions-for-2025-culinary-trends","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/chefs-predictions-for-2025-culinary-trends\/","title":{"rendered":"Chefs’ Predictions for 2025 Culinary Trends"},"content":{"rendered":"

Culinary Trends for 2025 – US Chefs Weigh In<\/b><\/h2>\n

I often get press releases worthy of a read, even if they’re not about something local. I thought I’d share this one on Culinary Trends for 2025 from Brustman Carrino Public Relations <\/strong>that I found interesting.<\/p>\n

\"culinary<\/p>\n

Eileen Andrade, Executive Chef\/ Owner of Amelia\u2019s 1931, Finka Table & Tap <\/u><\/strong><\/p>\n

“I believe we are going heavy on the Italian in 2025. The New York transplant restaurants have been bringing more Italian flavours, which Miami likes. We just added some fresh homemade pasta to Amelia’s menu and we are getting great feedback. I think, and I hope, the Espresso Martini is going to die down and we are going to see other versions of Martinis. Savory cocktails is something we have been introducing to the people of West Kendall in Finka’s cocktail menu and I hope to continue to push that boundary further in 2025 with our beverage director, Alex Aportela.<\/p>\n

I think these days, less is more. More and more restaurants are keeping plating simple. Delicious, but simple. Using proper techniques, fresh ingredients, and thoughtful execution is enough to make a great dish. You don’t need the microgreens, the chef tongs or the crazy garnishes. A well-composed dish is just enough. This is the same for cocktails. Our beverage director, Alex Aportela, loves to clarify all sorts of cocktails. Although creating these drinks is lengthy and laborious, the final product is simple, straightforward, silky and delicious.”<\/p>\n

Jeff Carcara, CEO of Sixty Vines, Multiple Locations<\/u><\/strong><\/p>\n

\u201cIn 2025, we expect continued growth in non-alcoholic and low-alcohol options as more diners seek moderation without sacrificing flavour or social experiences. Offering creative, thoughtfully crafted options in this category will remain a priority for operators who want to keep pace with changing preferences. On a broader scale, value will be at the top of guests’ minds, but value isn\u2019t just about price\u2014it’s about the experience. Diners want variety and to feel like they\u2019re getting something unique. At Sixty Vines<\/strong>, we focus on offering value through variety, whether wine flights that allow guests to explore multiple wines at an approachable price or shared plates that let groups experience a range of flavours in a single visit.<\/p>\n

From a culinary standpoint, we\u2019re returning to classical techniques and beautifully executed dishes. The era of over-the-top, gimmicky, ‘Instagram-first’ foods seems to be winding down, with guests now preferring thoughtful, well-prepared meals that speak for themselves. It’s an exciting shift for those who care deeply about delivering real, ingredient-driven food.\u201d<\/p>\n

\"culinary<\/p>\n

Raz Shabtai<\/u><\/strong>, Executive Chef and Owner, Mutra, Miami, FL<\/u><\/strong><\/p>\n

“I don\u2019t pretend to predict the trends, but I hope that people will connect to their roots, whichever and from wherever they may be, and understand that food is comfort\u2014something that unites us all and should be experienced as a full sensory experience, not just through the lens of one\u2019s iPhone. To that end, my feeling is that a trend at play in 2025 will be customers seeking solace from our uncertain and tumultuous world at a restaurant\u2019s table.\u201d<\/p>\n

Melissa Araujo, Chef\/Owner of Alma Cafe, New Orleans<\/u><\/strong><\/p>\n