Contrast is at the center of many popular culinary trends. There's also a strong emphasis on contrasting textures within a single baked good. For example, soft milk breads and laminated doughs that have been hard-baked create exciting combinations.
The Coachella Valley offers a remarkable culinary canvas. With Chef Estolano at the helm, the resort aims to highlight the agricultural richness of the region through its menus. This not only aligns with the current trend in the food and beverage industry towards ingredient-driven cuisine but also emphasizes sustainability and local sourcing.
Everyone knows what a sandwich is and what they're getting for the most part. If we can execute them with higher-quality ingredients and better techniques throughout the process, then I think it's something we can really shine with.
Daniel Corey believes that thoughtfully curated food and beverage programs are essential to elevating the overall guest experience. His mission at Hotel Nia is to reenergize the hotel's culinary offerings, particularly at Porta Blu, the hotel's signature restaurant. By focusing on seasonal programming and local partnerships, Corey aims to transform Porta Blu into a vibrant neighborhood destination.
Chef Soto's culinary journey began in the vibrant streets of Mexico City, where food was not just sustenance but a form of storytelling and tradition. His family roots in Mexico instilled a deep appreciation for authentic flavors, which he has blended with his travels around the world. This fusion of culture and cuisine is evident in his culinary philosophy, emphasizing sustainability and craftsmanship.
Living in Japan in the early 2000s, Fralick fell in love with an Italian restaurant in the city of Shizuoka, where he ate Italian food, but with Japanese influences, like pastas made with uni and the fermented soybeans known as natto. "It really reminded me of home," says Fralick, who grew up in upstate New York and started his cooking career in Italian fine dining.
As it's told, the dish of nachos was first thrown together back in the 1940s by a man named Ignacio Anaya García for a troupe of military wives who were famished after a day of shopping. According to many sources, García was actually the maître d' of the Club Victoria, but the chef was nowhere to be found when the ladies arrived.
The idea of an Indian meat and three seemed like a perfect mash-up. The LUFU guys really put on a show. They had their tandoor in the parking lot and were making fresh naan for every plate.
At the center of that success is Chef Shorne's philosophy of what he calls New Age Caribbean cuisine. It is food rooted in memory and tradition, presented through refined technique, contemporary ingredients, and a global point of view.
In a bold move that signals a new era for Las Vegas hospitality, the JW Marriott Las Vegas and Rampart Casino have announced a comprehensive property-wide rebrand, officially uniting under the name The Resort at Summerlin effective January 1, 2026. This $75 million transformation represents more than just a name change: it's a strategic repositioning that places food and beverage innovation at the heart of a luxury destination experience.
Now in its sixth edition, this year's list captures both continuity and change, showing how India's dining scene is pushing forward into bigger and bolder experiments without abandoning its roots. This year's top entries, with the Mumbai trio of The Table, Masque, and Papa's heading the pack, represent not only some of the most exciting restaurants in India but also in the world.
Italian cuisine so often references old times; I love simple food and forgotten tales, too, but I also feel the need to escape this tradition. We opened our restaurant, Trattoria della Gloria, in Milan in 2023, and instinctively refused to spend every night selling a remote and often fictional past. Instead, we explore and experiment with ancient gestures, methods and pairings to create new old things. That is, dishes that our grannies could have made, but didn't.
The cannabis industry has rapidly evolved from a fringe movement into one of the most dynamic cultural and economic forces of the last decade. Once relegated to underground markets and counterculture circles, cannabis now shapes mainstream conversations in health, wellness, gastronomy, and lifestyle. From infused beverages appearing on grocery shelves to luxury lifestyle brands integrating cannabis into their marketing strategies, the plant's influence reaches far beyond dispensary doors.
When I'm scouting for Bon Appétit's annual Best New Restaurants list (coming soon!), I set my alarm about two hours earlier than I'd dream of waking up back home in New York. My "official" order of business is typically some buzzed-about dinner spot, but my greatest thrills these past few years have often come before noon. As American breakfast morphs and expands to encompass morning rituals the world over, our first meal of the day has become something we seek out and treat with deserved respect.
In order to preserve something, you have to change it. On June 30, Justin Pichetrungsi posted news on his restaurant's Instagram account that drew thousands of responses in shock, dismay and support: He would be closing his generational family business, Anajak Thai Cuisine, for nearly two months.
Chef Dorian Southall describes his approach as an immersive narrative, where each menu item reflects seasonal ingredients and cultural homage, marrying bold innovation with tradition.
The "Breast Milk Ice Cream" has all the typical ingredients of the dessert, including heavy cream, egg yolks and sugar - but isn't actually made with human breast milk.
"Chef Mike Bagale redefines bar food by transforming traditional experiences into a multi-sensory culinary adventure, combining innovative techniques with creative presentations to elevate casual dining."
At Hotel Washington, I'm focused on delivering engaging dining moments that resonate with our guests. Collaboration is at the heart of everything we do, and involving my team at every step ensures we create dishes that are both inventive and meaningful.
Rob Levitt's culinary reputation is deeply tied to Chicago's whole-animal movement. He first gained national acclaim as chef and co-owner of Mado and Butcher & Larder, the city's first sustainable whole-animal butcher shop.
"Waffles have always been pigeonholed as a breakfast food with limited potential. My mission has been to break those boundaries and showcase just how versatile and sophisticated the humble waffle can be when approached with creativity and precision."
Craftsman and Wolves emphasizes visually striking desserts, such as the strawberry cucumber 'pills' with colorful garnishes, blending aesthetics with taste in each creation.
