When chefs talk about what’s next, we listen. Their predictions aren’t just trends; they’re stories, told through taste, shaped by experience, and grounded in gut feeling.
Earlier this year, Amber Love Bond published a piece in Forbes that captured one of our favorite things: chefs talking about the future. She spoke to over 300 of them about what’s coming in 2025.
Among ideas about local sourcing, global flavors, and modern simplicity, one thing stood out: a growing comfort with technology. More specifically, with AI.
Not in a gimmicky, robot-server kind of way. But as something quieter. Practical. Helpful. A tool that shows up behind the scenes and makes things run better.
Every chef’s quote made us pause. But these are the five we couldn’t stop thinking about.
Diego Oka, Executive Chef at La Mar by Gastón Acurio, Miami
“Technology has also evolved into an incredible tool to help us innovate. For example, I collaborated with an AI from NotCo to create a “Not Turtle Soup,” showcasing how technology and creativity can come together to reimagine tradition in exciting, sustainable ways. Algorithms and AI allow us to explore healthier options, develop new flavor profiles, and push boundaries we never thought possible. This is the direction I see for the future; dining as an art form, enhanced by creativity coupled with technology, resulting in a lasting impression that extends far beyond the meal itself.”
By preserving heritage with the help of AI, Chef Diego Oka and NotCo show us how technology can honor tradition while protecting endangered species.
It’s proof that creativity and compassion, powered by AI, can reimagine even the most delicate dishes; without harming what we hold dear.
Jack Zimmerman, CEO, Nova Hospitality, Austin
“Labor-reducing technologies will be more popular than ever and we may see more great restaurants make use of counter service in 2025. As labor becomes more expensive, we expect to see more QR codes, self-service and counter-service. Further, kitchen and bar programs will incorporate more robotics and fancy equipment to reduce personnel needs.”
Jack Zimmerman’s outlook echoes a shift restaurants have seen before. When POS systems replaced handwritten tickets, servers didn’t lose their place. They leveled up.
As AI takes over routine tasks, FOH staff are becoming experience-makers, with more time to deliver hospitality that sets great restaurants apart.
Paul Pszybylski, VP Culinary Innovation, California Pizza Kitchen
“Trends in technology will include the rise of ghost kitchens and delivery-only models will further transform the restaurant industry, offering convenience without compromising on quality. Additionally, new AI tools will improve the ordering experience and help personalize meals for customers.”
As delivery models evolve, Paul points to what often gets lost: the human touch.
Even when guests are eating on the couch, they still want to feel seen.
AI can help by learning their habits over time; suggesting their comfort dish on a rainy day, adding extra napkins for a family order, or including an anniversary message without being asked.
The future of delivery won’t just be faster. It will be more personal.
Melissa Araujo, Chef/Owner of Alma Café, New Orleans
“I think we will start seeing more AI-integrated experiences in restaurants. Whether it’s putting chatbots on websites to help with planning special occasions or making reservations to using AI to track dining habits and being able to tailor menu suggestions based on allergies, dietary preferences etc., AI will be a valuable tool for restaurant owners. I’ve already started researching how best to implement AI. Start small and use it in areas that won’t have a huge impact on your bottom line or customer experiences. You can use AI in reservation systems or loyalty programs and be sure to train your staff on how to integrate technology while still focusing on hospitality.”
What stands out from Melissa’s words is the practicality. Her advice is grounded: start small, be smart about it, and let tech first improve what guests don’t see.
Cedric Vongerichten, Chef/Owner at Wayan NYC & Aspen, Madé
“AI continues to evolve, transforming the restaurant industry in remarkable ways. From streamlining menu development and enhancing cost efficiency, predicting price fluctuations, and recommending locally sourced, in season options to minimize waste and environmental impact, the possibilities are exciting.”
Cedric speaks to something so many chefs are feeling right now. That push to do more with less, but without losing what makes their food feel wholesome.
From forecasting ingredient prices to choosing what’s in season and available close, he sees AI as a companion. The kind that doesn’t interfere with the craft, but helps you run a smarter, cleaner, more sustainable operation.
Conclusion
What these chefs remind us is that AI isn’t here to replace the soul of hospitality. It’s here to reduce the friction so teams can spend less time buried in busywork and more time focusing on what matters: great food, exceptional service, and genuine connection.
Across every quote, one idea is clear. When used with intention, AI supports the rhythm of a kitchen, the pace of the floor, and the details guests remember long after the meal.
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