We are living in a futuristic culinary world
where artificial intelligence and augmented
reality are more than just buzzwords - they
are integrated into the daily lives of hospitality
professionals and the lives of the customers we
We are looking at a tech x hospitality
landscape that extends beyond social media
and online presence but to virtual storefronts,
augmented reality dining experiences, and the
introduction of technology into all aspects of
the front and back of house.
We saw trends in tech and food in the late
2000s and early 2010s with the birth and
meteoric rise of molecular gastronomy
across the fine dining world. Foams, espumas,
smoke, gels, deconstruction and most of all - science
and technology - drove innovation.
A call for innovation paired with a seismic shift in
consumer preferences will open up the market for
There is an ever-growing importance and relevance
of the role sustainability plays in the global food
Across the world consumer preferences
have been moving away from heavily animal-based
diets towards one that is more robust and focuses on
This shift has rippled through
the culinary and pastry worlds; vegan, plant-based,
and sustainable options - which at one point in time
were either specialty producers with a niche audience
or a footnote on a menu – have become much more
than just staples of a modern diet.
I see this intersection of technology, sustainability,
and the restaurant experience blossoming over the
next few years.
The goal here is to engage. To entice.
To create an experience that draws customers out
of their homes in a post-COVID era or to design
an experience that can be provided remotely.
As a global community we have gone through a
tremendous collective experience – we are back, we
are moving forward, and it is time to create.
When looking to the future and the next generation
of culinary and pastry innovation it is essential to
also remember the past. Nostalgia is a strong and
powerful force and when used correctly can lead to
Kevin Gregory is a chef and restaurant consultant based in New York City. With a
hospitality degree from Cornell University and a certificate in pastry from Le Cordon
Bleu Paris, he travels the world exploring perspectives on baking and pastry. Reach
out to him on instagram: @thatchefkev