On paper, dining in 2026 looks like a year of contradictions: more global flavor and more local sourcing, more comfort and more precision, more tech in the back-of-house and more humanity at the table.
But talk to enough chefs and operators and the common thread becomes obvious—diners aren’t chasing novelty for novelty’s sake anymore. They’re chasing food that feels real. They want dishes with a point of view, ingredients with a provenance and experiences that bring them closer to the people making the meal.
In other words, restaurant dining is leaning toward being less of a flex for the algorithm, more intention for the guest.
With a new year upon us, I spoke to chefs across the country about what they think will be trending in the restaurant world this year.
