Chefs Predict 2025’s Biggest Restaurant & Dining Trends

Leading up to 2024, experts predicted the proliferation of Caesar salads, ranch dressing, and rooster-shaped pasta — and it all came to fruition, to varying degrees, over the last year in kitchens and dining rooms around the country. We also saw a continued focus on sustainability, a steady dependence on technology to boost efficiency, and one viral Dubai chocolate bar that inspired countless homages, even on a few fine dining menus.

As we wrap up the year and look forward to 2025, we asked celebrated chefs and industry experts to predict what’s next. Looking into their crystal balls, the pros are forecasting dessert caviar, dynamic pricing, an increasing reliance on AI, and more. Below, check out the 20 trends that will dominate kitchens, bars, and restaurants next year. 

Cooking with African grains

“It’s time to dive deeper into cooking with African grains, like millet and teff. With a changing climate, these are foods that can thrive despite severe weather, like droughts and flooding, fires and rising temperatures. We can look to Africa for solutions and opportunities with the crops that have been growing and thriving there for generations. These super grains can open the door to learning more about regional African foods, and how they link to American and Caribbean food culture. Chefs have an incredible opportunity to help familiarize guests with these power packed and climate friendly foods, and the best part is they are delicious.” —Marcus Samuelsson, chef/restaurateur, Metropolis, New York City

“I think you will see more African chefs put into the limelight in the U.S., becoming known for their tasty and deep cultural flavors.” —Angelo Sosa, executive chef of Kembara and Tía Carmen in Phoenix and Tía Carmen and Carmocha in Indian Wells, CA

The end of no-show fees

“I’m seeing a softening of boundaries set around reservation and service implemented post-COVID-19. For example, departure from cancellation fees.” —2018 F&W Best New Chef Julia Sullivan, chef/owner of Judith in Sewanee, TN

Great food to go

“In the year ahead, I think we will see a rise in even more great food to go. High quality carry-out we see all over New York City and we’ll only have more chefs and restaurants offering food this way as a way for guests to enjoy simple pleasures that are more affordable, regular splurges.” —2023 F&W Best New Chef Eunji Lee, chef/owner of Lysée in New York City

Tightening belts

“With increasing prices of common protein choices that provide value and bold flavor, we will see a resurgence of offals, or at least I really hope so!” —Ray England, executive chef of Husk Charleston in Charleston

“With the threat of tariffs and uncertainty of international trade, I think that we are going to see a big shift towards domestic products in 2025. This means that delicious Korean gochujang, Israeli tahini, or the Portuguese tinned fish we all love will cost even more now. I hope this will eventually become a good thing by encouraging Americans to produce equally delicious products at home. Unfortunately until that time comes, there are many immigrants that rely on these imported foods to cook their native cuisine, and I think many people will struggle with the higher cost of the foods they love.” —Kevin O’Donnell, chef/owner of Giusto and Mother Pizzeria in Newport, RI

“I think 2024 was the year of extraordinary luxury. 2025 will be the year of scaling back on the imported expensive ingredients, and we’ll get back to more simple ingredients and cooking.” — Lawrence Weeks, executive chef/owner of North of Bourbon + Ensō in Louisville, KY

New ingredients in the spotlight

“Turnips are about to have a moment. A humble root vegetable that is going to get shown some more widespread love.” —Jake Potashnick, executive chef/owner of Feld in Chicago

“The Japanese citrus sudachi is going to be a star ingredient this coming year. It tastes almost like yuzu but with a peppercorn undertone is incredibly delightful. It only recently became available in our area, so you no longer have to source it from a ‘guy who knows a guy.’” —Katarina Petonito, executive chef of The Duck & the Peach, La Collina and The Wells in Washington, DC

“Similar to tahini, black sesame paste (kuro nerigoma) is an ingredient I expect to see trending in 2025. Not only is it used in Japanese cuisine, but it complements so many of our favorite things to snack on at home, from berries to pancakes to cookies.” —Masa Hamaya, culinary director of O-Ku restaurants

Early bird dining

“I think we are going to continue to see push for earlier reservations. I thought this would eventually swing back to later, but we’re still seeing people wanting to eat much earlier than pre-pandemic.” —2018 F&W Best New Chef Julia Sullivan, chef/owner of Judith in Sewanee, TN

Food that tells a story

“Diners are craving deeper connections to their meals. It’s no longer just about flavor — it’s about the stories behind the food. At Besharam, every dish has an emotional story, whether inspired by my grandmother’s cooking or the festivals of my childhood. I believe this desire for nostalgia and cultural connection will only grow, and diners will seek restaurants that feel personal and where every dish tells a story.” —Heena Patel, chef/co-owner of Besharam in San Francisco 

A lunch rush

“In 2025, we’re anticipating an uptick in diners who opt for lunch service as a midday break. The communal experience of dining out with friends, family, and work colleagues during the day is a shift we’ve been feeling for the last couple of months since flexible schedules have become a norm. Lunch also tends to be a more accessible price point, inviting guests to get to know a restaurant before adding it into their regular rotation.”  —Greg Vernick, chef of Vernick Fish at the Four Seasons Hotel Philadelphia

Artificial Intelligence evolves

“I believe AI will revolutionize the way new flavor combinations are created, as chefs increasingly use it for recipe research and development. At the same time, I think chefs will reconnect with their culinary heritage—much like what I plan to do next year by opening a restaurant inspired by my Alsatian roots and my mother’s cooking.” —Jean-Georges Vongerichten, chef/owner of Four Twenty Five in New York City

“AI continues to evolve, transforming the restaurant industry in remarkable ways. From streamlining menu development and enhancing cost efficiency, predicting price fluctuations, and recommending locally-sourced, in-season options to minimize waste and environmental impact, the possibilities are exciting.” —Cedric Vongerichten, chef/owner of Wayan and Ma•dé in New York City and Wayan Aspen

“For better or for worse (from a service standpoint), AI will continue to grow and grow along with robotics.” —Sean Thompson, executive chef of Porter House Bar and Grill in New York City

Counter service restaurants

“Fine Casual Counter Concepts: I see this as a growing trend for people who don’t want the additional fuss that comes with your regular sit-down establishment. This model makes the process so much faster, similar to your fast casual concept, but taken to a slightly higher level with the inclusion of follow-up table service, as well as slightly elevated dishes and plating.” —Renato Poliafito, pastry chef/owner of Pasta Night in Brooklyn, NY

 “I think we will see more restaurants adapt the traditional business model to create a healthier, more sustainable business.” —Tracy Malechek Ezekiel, chef/co-owner of Birdie’s in Austin

Smaller menus

“I think we will see smaller menus, and more automated ordering. Profit margins are slimmer and slimmer, and cutting labor using tech is something I think we will see a lot more of in the U.S., like one sees in Japan and Korea.” —Jamie Bissonnette, chef and founding partner of BCB3 Hospitality (ZURiTO, Somaek, Temple Records, and Sushi @ Temple Records) in Boston

Dynamic pricing

“I think we could start to see more dynamic pricing come to restaurants. You pay for the table you want, almost like a seat assignment on an airplane. Your prime time Saturday night meal will cost you more than the same meal on a Monday at 5:00 or 9:30. —Juan Correa, partner of Llama Inn, Llama San, and Papa San in New York City

Dessert caviar

“While caviar has been on the rise for some time, I’m anticipating it making its way onto sweets. To prepare for Huso’s 2025 opening, we are currently researching and developing sweeter ways to enjoy it, like croissant ice cream and caviar. The luxurious combination of the sweet ice cream and the savory caviar is the perfect match.” —Buddha Lo, executive chef of Huso in New York City

Agave spirits

“Sotol and more out of the box agave distillates: We at Corima focus on highlighting sotol, which is common in our home in the north of Mexico, but rarely seen in NYC. We’ve slowly been seeing it pop up on more menus, and look forward to this trend continuing.” —Fidel Caballero, chef/owner of Corima in New York City

Shorter meals

“I think we will see more tasting menus and restaurants offering abridged versions of their dining experience on weeknights, catering to guests who may have a time constraint like a babysitter or business meeting; both of these options are ways restaurants are adapting to fit the needs of their guests.” —Jenner Tomaska, executive chef/co-owner of Esmé and Bar Esmé in Chicago

Back to classics and comfort

“Cooking. Real cooking and food that people can recognize. For a long time we were focused on “rethinking” things — turning shellfish stock into a whipped gel flower, etc. The ‘How did they do that?’ moment. But I think sleight of hand is starting to take a backseat to elevated levels of cooking with recognizable items. In general, foundational cooking is becoming a staple and people are really seeking those craveable and relatable moments, just elevated to a seemingly unattainable level.” —2014 F&W Best New Chef Dave Beran, chef/partner of Seline and Pasjoli, Los Angeles

“I think in 2025 we will see a big return to true rustic cooking — soulful ‘from the heart’ cuisine, with nostalgic flavors, revisited and reimagined in a new way, and served with great hospitality. Just like Nonna’s house.” —Antimo DiMeo, chef at Bardea Restaurant Group in Wilmington, Delaware

“We are finding that people are wanting to go back to the classics. Guests are loving food preparations they recognize and are enjoying full service. It seems like post-COVID-19 everyone was pairing things down, and now it feels like guests are wanting a very full service experience. —Joe and Shaina Papach, chef/co-owners of The Harvey House in Madison, Wisconsin

Food influencers IRL

“Your favorite influencers and food creators from Instagram and TikTok will start doing experimental pop ups in a city near you for one night only.” —Richard Blais, chef/restaurateur of La Zozzona and Tiki Taka in Scottsdale, AZ

Know your fisherman

“I think ‘know your fishermen’ is going to start taking off as a trend in the same way ‘know your farmer’ has become incredibly important. More restaurants will start getting their seafood straight from day-boats and sharing the name and story of the fishermen with their guests.”  —Jake Potashnick, owner and executive chef, Feld in Chicago

Transparent ingredients

“As we move into 2025, the farm-to-table movement will continue its rapid growth, with consumers demanding greater transparency about the origins of their food. With increasing awareness about factory farming, there’s a strong shift toward regenerative farming practices and locally sourced ingredients.” —Colin Henderson, chef de cuisine at Jean-Georges Philadelphia

Adding seats to the table

“To me, food is the most important source of energy we have … we need to eat to live. In 2025 and every year, we need to keep food at the center of our conversations, make sure that everyone has enough to eat, that our food systems are strong enough to support humanity. And I think that these conversations should be happening not only in the halls of power, but in restaurants and on farms, to make sure that chefs and farmers and food producers can bring their perspectives to the conversation. In 2025 more than ever, we need to be adding seats to our longer and longer table!” —José Andrés, chef/founder of José Andrés Group

“In 2025  we will see a continued push towards sustainability and community engagement-based efforts. Whether that’s business or personal, we will see more restaurants look for local food sources and ways to balance that with menu prices in a constantly changing economy. We will also see more restaurants offer a better work-life balance as part of their employee perks and hiring strategies, which lends itself nicely to community connection! Consumers are looking for a personal connection to a restaurant, which finally starts to return a restaurant to what it’s meant to be; a community cornerstone.” —Evan Hennessey, chef/owner of Stages at One Washington and The Living Room in Dover, New Hampshire