2016 In Food: Chefs Predict Food Trends To Come (Part 2)

Posted in Trends on January 12, 2016

Turns out, everyone’s as excited about what’s to come in the food world of 2016 as we are. Thanks to an incredible amount of responses from chefs around the country (particularly in San Francisco), we’ve extended our 2016 food trend predictions into a three part series. In part 2, chefs sound off on everything from service styles to childhood inspirations.

“A collective move away from novel food themes and a refocusing on classic technique and great ingredients.” — Chef Eric Nyeste, Bergerac, San Francisco

“Two words — comfort food.”  — Chef Bryan Ogden, The Dorian, San Francisco

“I believe service will become less of a choreographed and formal experience as operators continue to cut steps in service. I expect to see a lot more sharing of food and more of a family-style format.” — Chef Jeff Banker, Bluestem Brasserie, San Francisco

“With what’s going on in the world it’s very interesting to see that food is trending towards anything Middle Eastern and Persian with a touch of North Africa.  Right now, I’m excited about whole roasted rainbow carrots dusted with aleppo pepper and za’atar, roasted red, yellow and chioggia beets with preserved lemon and toasted cumin seeds, and whole roasted cauliflower with Persian cucumber and mint cacik.” – Joanne Weir, Maestra de Cocina and Partner, Copita Tequileria y Comida, Sausalito

“Looking at food trends the past few years like the ‘rebirth of American BBQ’ and people learning to cook at home more, I think a big trend for the next few years will be a return to cooking of sorts. More chefs making menus simple and straight forward, getting back to the basics and classics. Also, I think a factor contributing to this is the trend of really good cooks moving away from the big cities because of the rising cost of living in these cities.” — Chef Pierre Tumlin, Hog & Rocks, San Francisco

“I think the food world will continue to place more and more emphasis on the production processes of their food.  People not only want great tasting raw ingredients but they also want to know how their food is being produced and the impact it is having on their environment.   Organic eggs aren’t enough anymore, but now I want cage free organic eggs or pasture raised organic eggs.” –Chef Mark Dommen, One Market, San Francisco

“I see the food world moving in a more casual direction and at the same time making dishes and ingredients usually found in fine dining accessible. Fast casual meets fine dining.”” — Wes Rowe, WesBurger and WesBurger ‘N’ More, San Francisco

“I don’t know if this is a trend specific to 2016, I feel like it’s been brewing for a while, but I’m seeing a lot of really talented Chefs going back to their roots and creating concepts that are an homage to family and personal history – whatever that may be. It’s a direction that I really identify with too. I think that as we get older and grow in this industry we are really lucky to cook and work alongside people who are so skilled, and in doing that we become more ourselves. In 2016 I see even more of a shift in this direction – as Chefs we want to produce a personal cuisine that tells a story, or recreates a vivid memory, and is less about fine dining or decorum.”  — Jordan Keao, ‘aina, San Francisco

“I feel that 2016 will be a year of smaller, bistro-style restaurants. Spots that are taking a more casual approach to service, yet still providing sustainability through quality ingredients, and a more challenging approach to technique – that is becoming our, ‘modern American cuisine’.” —  Chef Jesse Koide, Pink Zebra, San Francisco

“In-house fermentation and pickling.” —Chef Banks White, The Keystone, San Francisco