Get ready to dive into the world of culinary creativity! Chefs are at the forefront of innovation in the food industry, constantly pushing boundaries and redefining the way we experience flavours. In this article, we will share the opinions of the top chefs about the success of culinary innovation, how they stay updated on the latest culinary trends and innovations, and how they incorporate cultural diversity into their culinary creations.
Through casual interviews with lots of laughs, this compilation focuses on the perspective of top-level chefs, highlighting their perspective on Culinary Trends and Innovations.
Name: Joseph Antonishek
Position: Group Executive Chef
Venues: Karma Group
Q: How are global culinary trends shaping local menus?
Global influences are inspiring local chefs to rethink how they design menus. Every time I travel, I come back with something new. An ingredient, a cooking method, even just a flavour memory. Those little discoveries influence how I design menus back home. From an economic perspective, today’s guests are more value-driven. We’re seeing a rise in shared starters and desserts, while mains lean toward familiarity and comfort. That’s why we leaned into an authentic Italian concept at di Mare. It gives people the comfort of classics they know, while letting us surprise them with little twists.
Interestingly, younger diners are also reshaping beverage culture. There’s less demand for classic cocktails and a growing appetite for inventive cocktails and mocktails. This generation seems to embrace wellness and creativity in equal measure, so “less alcohol, more artistry” is becoming part of the dining narrative.
Q: What role does sustainability play in modern kitchen innovation?
Sustainability isn’t optional anymore, it’s the standard. Taking care of local farmers, artisans, and producers means we all grow together. When I travel, I make it a point to visit local markets, meet farmers, and taste what’s unique to that region. That practice has taught me the importance of supporting your own local ecosystem. In Bali, that mindset has led to incredible progress. Ten years ago, you couldn’t find locally made cheeses or spirits at this level. Now? We’re serving cheese from Java that rivals Europe, and spirits distilled right here on the island.
A simple tip for home cooks: shop one item from a local farmer’s market each week that you normally wouldn’t buy. You’ll discover new flavours and support the community at the same time.
Q: How is technology transforming the culinary experience?
Technology has become a great travel companion, too. Whether I’m in Europe or Southeast Asia, I can snap a dish, log its flavours, and later use AI tools to research authenticity, trace origins, or compare recipes. Social media remains a powerful way to connect with guests, you know a dish can go viral across borders before anyone even takes a bite.
That said, technology should support; not replace creativity. Guests don’t come for the data, they come for the story on the plate, the dish that makes them feel something. That balance is what keeps cooking exciting.
Q: What’s next in the evolution of dining experiences?
Curated experiences are on the rise. Think chef’s tables, surprise tasting menus, or even dinners where storytelling is part of the meal. But honestly, no trend beats the basics: fresh food, cooked with care, and served in a way that exceeds expectations. Trends may evolve, but genuine hospitality and unforgettable flavours remain timeless.
Name: Yoann Mathy
Position: Executive Chef
Venues: The Apurva Kempinski Bali
Q: How Are Global Culinary Trends Shaping Local Menus?
At The Apurva Kempinski Bali, we see global trends not as something to imitate but as an opportunity to reinterpret through an Indonesian lens. Today’s diners seek authenticity, wellness, and cultural depth. This inspires our chefs to highlight local ingredients and cooking traditions, while aligning with global movements such as plant-forward dining, conscious eating, and elevated casual gastronomy. The result is a dialogue between Indonesia’s rich culinary heritage and the evolving tastes of international travellers.
Q: What Role Does Sustainability Play in Modern Kitchen Innovation?
Sustainability is no longer an option; it is a responsibility. For us, innovation begins with honouring the land and the sea that provide our ingredients. At The Apurva Kempinski Bali, this commitment is reflected in our own hydroponic rooftop garden, where we grow vegetables that are used directly in our restaurants. Bok Choy, for instance, is harvested for Bai Yun’s hot pot offerings, while fresh basil is picked for garnishes at Koral. Beyond reducing our footprint, these practices allow guests to experience ingredients at their freshest, connecting them more closely with the island’s bounty. From working closely with local farmers and fishermen to reducing food waste through mindful menu design, sustainability shapes not just the way we cook, but the way we tell stories of Indonesia’s terroir—ensuring that every dish respects both nature and tradition.
Q: How Is Technology Transforming the Culinary Experience?
Technology enhances the way we connect with our guests, but it never replaces the human touch. At The Apurva Kempinski Bali, we use technology to support precision, consistency, and creativity in the kitchen—whether through advanced cooking techniques, smart preservation systems, or guest-facing tools that personalise dining experiences. Yet, what remains essential is the craftsmanship of our chefs, who infuse every plate with artistry and meaning. Technology becomes a bridge that allows heritage and innovation to coexist seamlessly.
Q: What’s Next in the Evolution of Dining Experiences?
The future of dining is deeply experiential. Guests no longer come only to eat; they come to feel, to learn, and to connect. At The Apurva Kempinski Bali, we see dining as theatre—a celebration of culture, craftsmanship, and community. Tomorrow’s dining experiences will integrate storytelling, sustainability, and wellness in ways that go beyond the plate. Our vision is to position Indonesian cuisine on the world stage, showcasing its diversity with creativity and reverence, while offering guests moments that are both memorable and transformative.
Name: Raymond Nicolas
Position: Head Chef
Venues: Secana Beachtown
Q: How Are Global Culinary Trends Shaping Local Menus?
Global trends inspire me to create what I call fashion cuisine innovation. It’s about blending imported and local ingredients, like pairing burrata with Balinese tomato jam, or giving street food a new identity by elevating it into comfort dining, such as our Secana Nasi Goreng with satay and krupuk served in a refined style. I also enjoy using modern cooking techniques with ingredients that are easy to source locally. Our sambal matah with steamed clams is a good example. Most importantly, I see it as a way to introduce Indonesian culture through regional flavours, while still making the menu globally appealing.
Q: What Role Does Sustainability Play in Modern Kitchen Innovation?
Sustainability is no longer optional, it’s at the heart of kitchen innovation. For us, that means saving energy where we can, adopting eco-friendly practices, and rethinking how to make dining both memorable and cost-efficient. Our Coconut & Pumpkin Curry or Chopped Broccoli Salad show how we can create bold flavours with minimal impact. In the end, it’s about proving that sustainable choices can actually enrich the dining experience, not limit it.
Q: How Is Technology Transforming the Culinary Experience?
Technology is reshaping both the kitchen and the dining table. Behind the scenes, we rely on digital recipes to maintain consistency, and systems like FIFO, hygiene, and sanitation to improve efficiency. Technology also helps us cut food waste and support local farming. For guests, the experience is equally transformed—dishes like our Seafood Platter or Caprese Burrata aren’t just eaten, they’re shared online instantly, becoming part of the culinary story itself.
Q: What’s Next in the Evolution of Dining Experiences?
I believe the next chapter of dining will be defined by technology, health, and sustainability working together. Technology will enhance how guests connect with food and stories, menus will increasingly focus on healthy and functional dishes, and sustainability will continue to grow as a responsibility to both the environment and the community. At Secana Beachtown, our goal is to create experiences where every plate isn’t just about taste, but about well-being, culture, and care for the future.
Name: Ben Harrington
Position: Executive Chef
Venues: Mamaka by Ovolo Hotels & Kuta Social Club
Q: In your opinion, what makes a culinary innovation successful?
In my opinion, the success of a culinary innovation often relies on several key factors, taste and flavour, quality of Ingredients, creativity and originality, presentation, Cultural and Seasonality and sustainability. Also taking on feedback from peers and guests alike to make sure you can understand the needs and trends in the ever growing and competitive market.
Q: How do you stay updated on the latest culinary trends and innovations?
For me personally, the way to stay up to date with going trends and innovations within the Industry, would be through personal professional network, online publications and websites, dining experiences in new upcoming restaurants to see what is being created and crafted from the teams within and also visiting well established restaurants to see how they have changed over the years, to see how they relevant in an always growing industry. And Finally social media is a fantastic way to keep up with trends, as it gives access restaurants, chefs and current growing trends in the industry from all over globe, which you otherwise my not have access too.
Q: How do you incorporate cultural diversity into your culinary creations?
It is very important to approach this is the correct way, as it very important to respect Cultural aspect of in which the area you are, to make sure you show a true reflection on what you are replicating, It’s important for chefs to approach cultural diversity with respect and sensitivity when doing so . This means acknowledging the origins of dishes, giving credit to the cultures that inspire their creations, and avoiding cultural appropriation or misrepresentation. So it’s is very important to make sure you do research and development to give a true representation, but then on the other hand there are some food trends the that are mixing flavours and methods and that are having great effect with guest, but are maybe giving a true representation of its true origins, so it’s a very fine line to make sure that, we as chefs, creators and inspirators are doing justice to the its true origins.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
Stay Curious, Study the Basics, Stay Informed, Seek Inspiration, and also probably the two most import things are Embrace Feedback.
Name: Nyoman Suasa
Position: Executive Chef
Venue: The edge Bali
Q: In your opinion, what makes a culinary innovation successful?
A successful culinary innovation is a harmonious blend of creativity, authenticity, and resonance with the evolving palate of diners. It transcends mere novelty by offering a unique and memorable dining experience that delights the senses and sparks intrigue. Proficient in creating sustainability and innovative dishes whilst staying adept at navigating constantly changing market and culinary trends. Collaborative teamwork across departments enhances promotional efforts on social media platforms.
Q: How do you stay updated on the latest culinary trends and innovations?
Stay abreast of the latest culinary trends and innovations through a multifaceted approach. This includes avidly reading industry publications, attending culinary seminars, workshops, and exhibitions, and actively engaging with online communities and forums such as BRCA, Sustainability programs, Chef Association and fostering relationship with local supplier and stay informed about emerging trends. Continuous experimentation in the kitchen also keeps me attuned to evolving tastes and techniques. By embracing a dynamic and proactive approach to learning, I ensure that my culinary repertoire remains current and inspired, enabling me to deliver innovative and memorable dining experiences.
Q: How do you incorporate cultural diversity into your culinary creations?
I infuse cultural diversity into my culinary creations by drawing inspiration from a spectrum of global cuisines. Through meticulous research and experimentation, I honour traditional flavours, ingredients, and cooking techniques from various cultures. By respectfully adapting and blending these elements, I create dishes that celebrate diversity while offering a unique culinary experience. Moreover, I constantly reviewing, upgrading, adjusting based on Bali’s cultural diversity. Ultimately, my goal is to create dishes that not only tantalise the taste buds but also tell a story of cultural richness and inclusivity.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
Embrace curiosity as your compass, fearlessly explore culinary trends, and innovate relentlessly. Stay attuned to global culinary movements through diverse sources: experiment with new ingredients, techniques, and cultural influences. Foster a collaborative spirit within the culinary community, sharing insights, and learning from peers. Embrace failure as a stepping stone to growth, and never stop refining your craft. Above all, stay true to your passion and vision, crafting dishes that reflect your unique perspective and culinary journey.
Name: Heri Riksiawan
Position: Executive Chef
Venue: MAKASE at Hotel Indigo Bali Seminyak Beach
Q: In your opinion, what makes a culinary innovation successful?
A successful culinary innovation is one that strikes the perfect balance between creativity, customer satisfaction, and practicality. It should surprise and delight guests with new flavours, techniques, or presentations while staying true to the core values of quality and consistency. The dish must be visually appealing, culturally relevant, and scalable for a busy kitchen. Lastly, a successful innovation aligns with current consumer trends, such as sustainability or health consciousness, but still provides an indulgent experience.
Q: How do you stay updated on the latest culinary trends and innovations?
To stay ahead of culinary trends, I attend international food exhibitions, network with industry peers, and read professional culinary publications. Social media platforms like Instagram or Pinterest are also useful for spotting emerging trends in real-time. I also draw inspiration from travel, experiencing local cuisines firsthand. Collaborating with other chefs, both locally and globally, keeps my approach fresh and open to new ideas.
Q: How do you incorporate cultural diversity into your culinary creations?
Incorporating cultural diversity begins with a deep respect for the traditions and ingredients of different regions. I love to take local flavours and blend them with international techniques, creating dishes that tell a story about the fusion of cultures. For example, in Bali, I may fuse traditional Indonesian spices with French cooking methods to elevate both cuisines in a unique way. It’s about honouring the authenticity of each cuisine while making something new and exciting for guests.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
Stay curious and be open to learning from all culinary traditions, not just the ones you’re familiar with. Explore different cultures through food, travel when possible, and experiment with new ingredients. Don’t be afraid to take risks—culinary innovation often involves trial and error. Build a strong foundation in classical techniques first, as they will give you the confidence to break the rules later. Finally, remember that innovation should always enhance the dining experience rather than just being innovative for its own sake.
Name: Sandiasa
Position: Head Chef
Venue: Alila Manggis
Q: In your opinion, what makes a culinary innovation successful?
Culinary innovation is successful when it elevates the guest experience. At Alila Manggis, we focus on blending tradition with creativity. It’s not just about introducing new ingredients or techniques, but about enhancing the story that each dish tells. Our ‘Catch and Cook’ experience, where guests fish in the sea and then cook their own catch, is an example of innovation rooted in local tradition. The dish may change based on the day’s catch, but the concept remains the same—honouring the process from sea to table.
Q: How do you stay updated on the latest culinary trends and innovations?
I find that staying connected to nature and local communities is key. We work closely with local fishermen and farmers, and that connection keeps me inspired. Additionally, I keep an eye on global culinary trends by attending international events and workshops. But honestly, the best innovations often come from within—listening to guests and drawing inspiration from the natural surroundings of Alila Manggis.
Q: How do you incorporate cultural diversity into your culinary creations?
At Alila Manggis, we celebrate the diversity of Bali’s rich cultural heritage by incorporating it into our dishes. For example, our ‘Wild Feasting’ experience is based on traditional fishing and farming techniques, but we introduce global influences in the preparation and presentation. The flavours might remind guests of Bali, but the execution has a modern, international twist.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
My advice would be to stay true to your roots while exploring new ideas. Innovation comes from a deep understanding of tradition—only then can you start to push boundaries. Also, embrace sustainability. At Alila Manggis, our commitment to using locally sourced ingredients drives much of our innovation. If you can incorporate sustainability into your approach, it adds depth and meaning to your culinary creations.
Name: Gusti Atmika
Position: Executive Sous Chef
Venue: Alila Ubud
Q: In your opinion, what makes a culinary innovation successful?
A successful culinary innovation must evoke both curiosity and comfort. At Alila Ubud, we experiment with fresh ideas while staying true to our local roots. Innovation doesn’t mean reinventing everything—it’s about elevating traditional flavours with modern techniques to create a memorable experience that resonates with guests.
Q: How do you stay updated on the latest culinary trends and innovations?
I stay updated through global interactions, whether it’s attending culinary events, connecting with fellow chefs, or exploring what’s happening in the world of food. But staying close to nature is my greatest inspiration—our organic gardens and local markets keep me connected to seasonal ingredients that drive fresh innovation.
Q: How do you incorporate cultural diversity into your culinary creations?
We are deeply rooted in Bali’s cultural heritage at Alila Ubud, and I love weaving those local elements with international influences. For example, I might take a traditional Balinese dish and add a contemporary twist, using global cooking techniques to highlight the fresh, organic ingredients we source from nearby farms.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
Master the basics first—traditional cooking techniques are the foundation of any great innovation. Then, be curious and experiment without fear, but always respect the ingredients and traditions you are working with. At Alila Ubud, we are continuously pushing boundaries while honouring the authenticity of Bali.
Name: Oka Susila
Position: Executive Chef
Venues: Afterglow Kitchen & Bar
Q: How Are Global Culinary Trends Shaping Local Menus?
Today’s food culture thrives on global inspiration but must stay relevant to local tastes. At Afterglow
Kitchen & Bar, the variety of menus has gradually shifted once dominated by Western staples, now reimagined with a localised twist. Our guests are adventurous, but they still crave authenticity, he says. Expect to see international classics paired with Balinese and Indonesian flavours, pasta tossed with sambal matah, crispy duck plated with modern garnish, or tropical desserts presented with fine-dining flair. This balance of global and local reflects how culinary trends evolve into cross-cultural dining experiences, making Afterglow both familiar and exciting.
Q: What Role Does Sustainability Play in Modern Kitchen Innovation?
For Tribe Bali Kuta Beach, sustainability is more than a trend it’s a responsibility. The open-air restaurant concept at Afterglow reduces energy usage and enhances the natural dining experience under Bali’s skies. In the kitchen, no single use plastic is allowed, replaced instead with reusable or biodegradable alternatives. We aim to use every part of the ingredient skin, stems, bones—so nothing is wasted. Beyond daily practices, Tribe Bali Kuta partners with local farmers for fresh produce and with Scholars of Sustenance (SOS) to manage food waste, while being certified by Green Key for eco-friendly operations.
Q: How Is Technology Transforming the Culinary Experience?
Technology has become a vital bridge between service and guest satisfaction. At Tribe Bali Kuta Beach, in-room dining is fully digitised, allowing guests to order dinner directly from their mobile phones, with requests pushed instantly to the kitchen. This seamless integration improves speed, reduces errors, and personalises the dining journey. Behind the scenes, kitchen technology helps track inventory, manage portioning, and maintain quality ensuring consistency in every plate served. Efficiency doesn’t take away creativity it empowers it,.
Q: What’s Next in the Evolution of Dining Experiences?
Dining is no longer just about food it is a lifestyle statement and a long-term investment in health and well-being. Guests increasingly view meals to nurture themselves, connect socially, and support sustainable practices. People choose restaurants that align with their values. For Afterglow, this means creating immersive dining experiences from sunset dinners with curated wine pairings to seasonal menus highlighting local farmers while maintaining a commitment to the local community and environment. The future of dining, he believes, will be defined by restaurants that offer not only flavour but also purpose nourishing the body, engaging the senses, and celebrating sustainability, all against the backdrop of Bali’s most iconic ocean-view rooftop.
Name: Yudha Permana
Position: Executive Chef
Venues: YUKI Canggu & Uluwatu
Q: In your opinion, what makes a culinary innovation successful?
Authenticity is paramount. It’s about staying true to oneself as a chef, embracing our unique culinary identity. Additionally, keeping a pulse on global food trends and industry developments is crucial. Understanding the desires of diners, both locally and internationally, is essential for crafting dishes that resonate.
Q: How do you stay updated on the latest culinary trends and innovations?
We stay attuned to global trends while ensuring relevance to our local context here in Bali. This involves mastering fundamental skills daily and actively listening to our audience. We delve into the nuances of our island’s geography, sourcing local produce, and nurturing relationships with farmers and suppliers. By embracing the island’s bounty at its peak quality, we cultivate dishes that reflect our commitment to excellence. Our philosophy revolves around simplicity, allowing the ingredients to shine while honouring their sources.
Q: How do you incorporate cultural diversity into your culinary creations?
Our approach involves a harmonious blend of Balinese heritage and Japanese culinary traditions. We maintain an open mind-set, recognising the essence of giving and serving as the conduit for truth. By embracing cultural diversity, we create a tapestry of flavours that celebrate our interconnectedness.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
Constant exploration is key. Stay engaged by reading, watching, and listening to the ever-evolving culinary landscape. Additionally, immerse yourself in diverse dining experiences, from casual eateries to fine dining establishments. Practical experience is invaluable; continue to experiment, refine, and master your craft.
Name: Nengah Widana
Position: Executive Chef
Venue: Wapa di Ume Sidemen
Q: How Are Global Culinary Trends Shaping Local Menus?
In today’s competitive culinary landscape, local menus must adapt not only in terms of performance but also pricing to remain relevant. As chefs, we strive to design menus that reflect the latest food trends while staying true to authentic flavours and characteristics.
Q: What Role Does Sustainability Play in Modern Kitchen Innovation?
Food culture is constantly evolving, from presentation to flavour combinations. To keep up with these changes, we must continuously innovate, ensuring every dish is not only delicious but also affordable and served efficiently. At Sleeping Gajah, sustainability is at the heart of our kitchen innovation. We strive to minimise waste through a zero-waste approach, where all food scraps are repurposed into Eco Enzyme—an organic solution that benefits the environment. By combining culinary creativity with sustainable practices, we are able to deliver meals that satisfy our guests while also supporting a healthier planet.
Q: How Is Technology Transforming the Culinary Experience?
Technology has become a vital part of the modern dining experience. In today’s digital age, food is not just meant to be eaten—it’s meant to be shared. Consumers love dishes that are beautifully presented, photographed, and shared on social media. This makes it essential for us to embrace modern kitchen tools and techniques, enabling us to create dishes that are visually stunning, quickly prepared, and easily shareable online.
Q: What’s Next in the Evolution of Dining Experiences?
In an era of rapid change, adaptability is key. We must understand the character of food, the desires of our customers—especially Gen Z—and create practical, satisfying meals that resonate with their lifestyle. This generation values authenticity, convenience, and innovation, making it our responsibility to deliver food experiences that meet their expectations while still standing out in a crowded market.
Name: Nawi
Position: Executive Chef
Venue: Wapa di Ume Ubud
Q: In your opinion, what makes a culinary innovation successful?
By creating new and exciting dish variations while staying relevant to customer preferences. Effective online promotion through social media and engaging content helps boost visibility, making the innovations more accessible and appealing to a broader audience.
Q: How do you stay updated on the latest culinary trends and innovations?
I keep up with culinary trends by attending industry events, learning by joining the chef competition in Ubud, and exploring new ingredients and techniques. I regularly update menus to align with market demands, while balancing innovation with tradition.
Q: How do you incorporate cultural diversity into your culinary creations?
I incorporate cultural diversity by using locally sourced ingredients and blending traditional cooking techniques with modern culinary practices. This allows me to create fusion dishes that keeps cultural traditions while appealing to contemporary tastes.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
Must have a strong passion and stay motivated to work in the culinary world and have inspiration, always curious to find new ideas in cooking.
Name: Ida Bagus Alit Manuaba
Position: Head Chef
Venue: Shima Teppanyaki
Q: In your opinion, what makes a culinary innovation successful?
Actually the causes are very diverse and one of them is “adaptation” so we have to adapt to trends which are of course very dynamic, we have to adapt to various consumer desires so when we succeed in uniting these things we can be sure that it will bring great success.
Q: How do you stay updated on the latest culinary trends and innovations?
Currently, social media is still a very effective medium for finding information about trends, because everyone can easily publish things they like, of course in culinary terms, and we can read and draw conclusions from it all.
Q: How do you incorporate cultural diversity into your culinary creations?
There are many things we can take from the diversity of Indonesia and Bali in particular, not only does it have a variety of food ingredients but Bali also contains many philosophies. we can adopt it to unite it with the concept we have.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
Never get bored of creating and innovating, food is like a work of art and the evaluations are of course varied. And don’t forget, no matter how great your skills are, they won’t be useful if you don’t have the attitude.
Name: Jelo Widnyana
Position: Executive Chef
Venue: Alas Harum Bali
Q: In your opinion, what makes a culinary innovation successful?
Ultimately, a successful culinary innovation in business should offer unique value through distinct flavours, presentation, and creativity. Conducting market research to understand customer preferences and trends is essential, as is gathering feedback from customers to refine the innovation for better reception. Don’t forget the importance of a strong marketing strategy as well.
Q: How do you stay updated on the latest culinary trends and innovations?
To stay updated on culinary trends and innovations, I rely on social media and food influencers, attend culinary events and expos, participate in local culinary gatherings, and explore food documentation to study culinary art. Engaging with other chefs also provides valuable insights.
Q: How do you incorporate cultural diversity into your culinary creations?
At Alas Harum, we embrace cultural diversity in our culinary offerings. One of our restaurants features multi-cultural Asian cuisine, combining famous Asian dishes with the finest local ingredients to create a truly unique dining experience.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
My advice to aspiring chefs looking to explore culinary trends and innovations is to stay curious. Learn about different cuisines, techniques, and ingredients, and don’t be afraid to experiment. Focus on mastering the fundamentals, and while following trends is important, staying authentic means staying true to your style and values.
Name: I Gusti Ngurah Parwitha
Position: Sous Chef
Venue: Hotel Tugu Bali
Q: In your opinion, what makes a culinary innovation successful?
In my opinion, culinary innovation is considered successful when we innovate a food based on consumer needs, and within that, we can innovate using ingredients that are readily available or even rarely used these days. Most importantly, the direct involvement of a chef is essential to maintain the integrity of flavour profiles and ensure that the innovation resonates well with diners.
Q: How do you stay updated on the latest culinary trends and innovations?
I would say by observing and keep learning with the latest culinary trends from all around the world not just in your own region. Not only that, we can always learn from other people around us. I work with a lot of great cooks who are younger than me and each of them has different style and liking when it comes to cooking, so it’s been quite fun knowing what is on trends right know from them. One more thing, I think it’s important to continuously catering to current consumer needs, we can innovate and bring about changes even to already popular culinary creations.
Q: How do you incorporate cultural diversity into your culinary creations?
Actually, every culture surely has its own culinary traditions. It’s just a matter of combining them with concepts that align with their philosophies or foundations. By doing so, we not only honour the heritage of the cuisine but also breathe new life into it, promoting innovation and evolution. And of course, we have to always adjust the flavours to suit the consumers’ preferences.
Q: What advice would you give to aspiring chefs looking to explore culinary trends and innovations?
My suggestion would be to consistently dive deep into the culinary offerings from various regions, to be open-minded, and actively seeking to understand not only the flavours and techniques but also the rich historical and cultural contexts that divine them. We can always gain invaluable insights into the evolutions of food and its significance within today’s societies. Don’t ever be scared of the errors. We all know that innovation sometimes doesn’t come to a success instantly. It takes time and while we’re at it, might as well enjoy the process.
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