The Chef's Forecast: Culinary Moves that Matter in 2026 | “Meet in the Lobby” from Avendra International

Hotel dining is entering a new era. In a recent episode of “Meet in the Lobby”, hosts Melissa McCormack and Dorien Murphy sat down with Adam Mali, Director of Culinary Operations at Sage Restaurant Concepts, to forecast the culinary trends shaping hospitality in 2026.

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The conversation moved beyond fleeting food fads to explore deeper shifts in flavor, technique, and philosophy. The consensus is clear: the future of hotel dining is paved with simplicity, sustainability, and a creative balance between comfort and innovation.

The New Menu: Comfort Meets Creative Innovation

According to Mali, 2026 won’t be defined by chasing exotic novelties like cricket tacos. Instead, chefs are focusing on striking a balance between familiarity and surprise.

“We’re trying to straddle a line where we’re giving people a degree of comfort, something recognizable, and then also giving the chef the opportunity to create something innovative and maybe surprising,” Mali explained.

Key Culinary Shifts for 2026

• Elevated Familiarity: Beloved dishes are being refined to their highest form. At Hotel Van Zandt in Austin, one chef transformed a traditional street-style beef tongue taco into a dish “worthy of a Michelin star.”
• The Power of Simplicity: Chefs are moving away from overly complex plates. As Dorien Murphy put it, the goal is “keeping flavors closer to the ground.” Alumni from Eleven Madison Park are opening single-focus restaurants dedicated to perfecting classics like pizza.
• Creativity Fueled by Constraints: With ingredient costs rising nearly 20% year-over-year, financial pressures are sparking innovation. Chefs are embracing alternative cuts of meat and designing menus that are both brilliant and economically viable.

Indulgence Meets Responsibility: The Rise of Sustainable Dining

Sustainability is no longer a trend—it’s becoming the core principle of modern hospitality. Guests want to know their dining choices align with responsible practices, and chefs are responding with tangible action.

Sustainability in Action

• Seasonality as DNA: Mali emphasized that seasonality shouldn’t be optional. Serving stone fruit in November, for example, ignores the abundance of persimmons and citrus available at that time.
• Rethinking Technique: Traditional methods are making a comeback. Sous-vide cooking, while popular, generates immense plastic waste. Mali argued: “If you can’t braise something, you should consider another profession.”
• Responsible Sourcing: From reusable Binchotan charcoal for live-fire cooking to minimizing plastic wrap, chefs are rethinking every detail to reduce environmental impact.

Melissa McCormack summed it up perfectly: “Where indulgence meets responsibility.” Luxury dining in 2026 will deliver exceptional quality without compromising ethical standards.

The Takeaway: Authenticity is the Future

The forecast for 2026 points toward a more authentic, grounded, and thoughtful approach to hotel dining. The future isn’t about shock value—it’s about delivering genuine, high-quality experiences.

Hotels that embrace:

• Pure flavors
• Sustainable practices
• Creative balance between comfort and innovation

…will build trust with guests and create dining destinations that are both comforting and compelling.

Ready to dive into the fascinating world of hospitality through the lens of experts who've lived it? Tune in to “Meet in the Lobby,” subscribe for future episodes, and engage in conversation over on our LinkedIn.

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