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Behind the Line

Topic: State of the Industry/Trends

Dining Trends

What do you think chef-driven dining will look like in five years?

Pastry chef leigh omilinsky
  • Leigh Omilinsky
  • Pastry Chef
  • Sofitel Chicago Water Tower/ Cafe des Architectes
  • Chicago/IL
I hope that there will be an upswing in fine dining. As much as I love the super casual dining, it's not quite like the five star experience. I hope there is a way to take that experience and m... more »

Last updated: Sep 13 2012

 
Pat headshot
Hoping that there will be a continuation of small chef driven dining spots. Adapting the ideas of the sushi bar and applying them to a traditional dining experience, much in the same manner as a m... more »

Last updated: Feb 27 2012

 
Chrissycake
i think dining will look like casual places...really focusing on the food. more places like au pied - or maybe that's just wishful thinking :)

Last updated: Mar 2 2011

 
100_2353
  • Nathan Sears
  • Executive Chef/Owner
  • The Radler and D.A.S.
  • Chicago, IL
I think with the upstart of the many chef driven restaurants in the past, say 5 years, you will see many of them open 2nd and even 3rd locations. These places I think will be built around a slightl... more »

Last updated: Feb 27 2011

 
Jk head shot 2009
  • Josh Kaplan
  • GM/Beverage Manager
  • Eleven City Diner
  • Chicago, Illinois
I think the greatest changes have already happened. The difference between chef driven dining of 1995 and now is far different than how it will be in 2016 or 2021. Maybe in the next 5 years it will... more »

Last updated: Feb 19 2011

 
Dk
  • David Katz
  • Executive Chef/Owner
  • Philadelphia, PA
Hopefully back to how it was 5 or more years ago. It seems like the commitment by a lot of chefs is in question a little bit to me with this whole everybody wanting to win awards and be on TV and s... more »

Last updated: Jan 11 2011

 
5trottersaw
With the economy still in flux it is hard to say. I think that with a few exceptions, gone are the days of the ultra fine dining restaurant. Chefs and restaurant owners are realizing that if the sp... more »

Last updated: Dec 13 2010

 
Img_0540
  • Jason McLeod
  • Executive Chef/Owner
  • Box Tree Restaurant, Inc
  • San Diego, CA
It will continue to grow and get stronger, guests will continue to look for value as we grow out of the current economic state we are in. I think guest will look for chefs to continue to educate th... more »

Last updated: Dec 13 2010

 
Picklesordinary
Hopefully more direct chef interaction with farmers and customers. And chefs getting back behind the stove and doing what we do best.

Last updated: Dec 13 2010

 
Sean in the garden
Farm to table. simple foods

Last updated: Dec 13 2010

 
Tony_priolo
Hopefull Chef drivin dining will keep to the same patterns of local, seasonal and simple as it ahs been in the past.

Last updated: Dec 13 2010

 
Fehribach_paul
It's clear that the current direction will continue, which is to say that more chefs will be opening neighborhood restaurants and casual concepts that are more approachable for every day dining. I ... more »

Last updated: Dec 13 2010

 
247
Bigger and better. More universal.

Last updated: Dec 13 2010

 

Last updated: Sep 13 2012