Eileen Andrade, Executive Chef/ Owner of Amelia’s 1931, Finka Table & Tap
“I believe we are going heavy on the Italian in 2025. The New York transplant restaurants have been bringing more Italian flavors and Miami is really liking it. We just added some fresh homemade pastas to Amelia’s menu and we are getting great feedback. I think, and I hope, the Espresso Martini is going to die down and we are going to see other versions of Martinis. Savory cocktails is something we have been introducing to the people of West Kendall in Finka’s cocktail menu and I hope to continue to push that boundary further in 2025 with our beverage director, Alex Aportela.
I think these days less is more. More and more restaurants are keeping it simple when it comes to plating. Delicious, but simple. I think using proper techniques, fresh ingredients and thoughtful execution is enough to make a great dish. You don’t need the micro greens, the chef tongs or the crazy garnishes. A well composed dish is just enough. This is the same for cocktails. Our beverage director, Alex Aportela, loves to clarify all sorts of cocktails and although the process of creating these drinks is lengthy and laborious, the final product is simple, clear, silky and delicious.”
Jeff Carcara, CEO of Sixty Vines, Multiple Locations
“In 2025, we expect to see continued growth in non-alcoholic and low-alcohol options as more diners seek moderation without sacrificing flavor or social experiences. Offering creative, thoughtfully crafted options in this category will remain a priority for operators who want to keep pace with changing preferences. On a broader scale, value will be top of mind for guests, but value isn’t just about price—it’s about the experience. Diners want variety, and they want to feel like they’re getting something unique. At Sixty Vines, we focus on offering value through variety, whether it’s wine flights that allow guests to explore multiple wines at an approachable price or shared plates that let groups experience a range of flavors in a single visit.
From a culinary standpoint, I believe we’re seeing a return to classical techniques and beautifully executed dishes. The era of over-the-top, gimmicky, ‘Instagram-first’ foods seem to be winding down, with guests now preferring thoughtful, well-prepared meals that speak for themselves. It’s an exciting shift for those who care deeply about delivering real, ingredient-driven food.”
Raz Shabtai, Executive Chef and Owner, Mutra, Miami, FL
“I don’t pretend to predict the trends, but my hope is that people will connect to their roots, whichever and from wherever they may be, and understand that food is comfort—something that unites us all and should be experienced as a full sensory experience, not just through the lens of one’s iPhone. To that end, my feeling is that a trend at play in 2025 will be customers seeking solace from our uncertain and tumultuous world at a restaurant’s table.”
Melissa Araujo, Chef/Owner of Alma Cafe, New Orleans
- Use of AI: “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.”
- Fermented Protein: “In an effort to create more sustainability, restaurants are starting to seek alternative proteins. Certainly, plant-based proteins are becoming more popular but I think we may see more fermented proteins on menus which will reduce raising and slaughtering animals. These modern protein options will bridge the gap between the regular animal-based foods we are used to and the plant-based alternatives and therefore will appeal to a broader audience. From animal-free eggs and mycoproteins to fermented cheeses made from casein, there are so many alternative proteins out there beyond plant-based.”
- Interactive Dining: “Expect to see more chef’s tables, live cooking stations, tableside preparation and other interactive experiences in restaurants. Diners today want more than just a meal, they want to connect with their experiences, so creating those memorable moments between the staff and diners is key.”
- Low ABV & Zero-Proof Beverages: “Mixology will continue to evolve with those exotic ingredients and far-out presentations, particularly in the area of zero-proof and low ABV offerings. We are also seeing so many new distillers come on the market with low alcohol content, indicating that drinkers aren’t necessarily looking for high booze content anymore.”
Victor Rolas, Executive Chef of Toro Toro, Miami, Florida
“Toro Toro Miami, with its Pan-Latin prime-cut steak heritage and 13 years of excellence, we can predict 2025 culinary, bar, and restaurant trends to enhance its elevated experiences. Here are some predictions and trends we foresee.”
Regional Latin American Exploration
- Focus on deeper regional flavors, like exploring indigenous ingredients (e.g., Peruvian ají peppers or Amazonian herbs).
- Offer rotating “Chef’s Exploratory Tasting Menus” that spotlight underrepresented Latin American regions.
Hyper-Local Sourcing
- Partner with Florida-based farmers for sustainable produce, seafood, and meats, emphasizing freshness.
- Highlight this commitment in a “Local + Latin Fusion” menu.
Health-Conscious Dining
- Include keto-friendly, gluten-free, and plant-forward options without compromising flavor.
- Create lighter versions of traditional Latin dishes, such as a ceviche trio with exotic fruits or low-carb cassava tortillas.
Felix Plasencia, Culinary Director of Centurion Restaurant Group
- Fusion Cuisine and Global Flavors: “Fusion cuisine continues to rise in popularity as diners seek new and exciting flavor combinations. Spanish, Peruvian, and Cuban restaurants can capitalize on this trend by blending traditional recipes with modern techniques or ingredients from other cultures. For example, a Spanish restaurant could incorporate Asian flavors into tapas, while a Cuban restaurant might offer a fusion of Caribbean and Latin American flavors. Peruvian cuisine, known for its diverse influences, might experiment with more non-traditional ingredients, creating unique twists on ceviche or other iconic dishes.”
- Enhanced Beverage Programs with Craft Cocktails and Non-Alcoholic Options: “As the popularity of craft cocktails and non-alcoholic beverages grows, bars and restaurants will focus on creating unique drink experiences. This is a key area where Spanish, Peruvian, and Cuban restaurants can showcase their cultural heritage with signature drinks while also catering to health-conscious customers. Cuban restaurants could emphasize rum-based cocktails like mojitos or daiquiris, while Peruvian restaurants might focus on pisco-based drinks. Additionally, offering alcohol-free versions of these drinks or unique mocktails will cater to the growing trend of mindful drinking.”
Mike Saperstein, Co-Owner of Sunshine Provisions Deerfield Beach, Florida
According to Saperstein, co-owner of Sunshine Provisions – a premier high-end meat purveyor servicing award-winning chefs in Florida and consumers across the country:
- Seed Oil Alternatives:“Healthy, clean food is the name of the game for 2025. We will see more chefs using more seed oil alternatives like beef tallow and rendered chicken fat, they’re filled with flavor!”
- Large Format Steaks: “Large format cocktails and dishes are appearing across menus because there is a greater value with sharing. Large format steaks will become even more popular in 2025 for this reason. Tomahawks, Porterhouse and Cowboy steaks provide a great bang for the buck and are large enough to enjoy with others.”
Jesse Carr, Director of Food & Beverage, Virgin Hotels New Orleans
According to Carr, Food & Beverage Director at Virgin Hotels New Orleans:
“I think we are due for some innovations in beverages and food. Things like local, force carbonating, clarifying, and fermentation have been the driving forces behind the narrative of cocktails and cuisine. I think we will see us borrowing more and more from other fields, maybe seeing more Rotovaps in bars and kitchens, as a gentler method of fermentation or with cocktails to add flavor/remove undesirable characteristics of an ingredient, and people making more and more in-house items while also reducing waste and environmental impact. I love the trend of kitchen teams working with bartenders to help create new exciting ideas and vice versa.”
Rocco Carulli, Executive Chef and Owner, R House
According to Carulli, Executive Chef and Owner at R House:
“Plant-based proteins and alternative protein sources will continue to grow in 2025. These trends are fueled by environmental awareness and a shift toward healthier lifestyles. On the flavor front, expect a rise in natural, bold, and spice-forward dishes that cater to evolving consumer palates. We’ll see a resurgence of classic recipes with cocktails but with modern twists and presentation. Think reimagined classics where spice, unique flavor infusions, or a swap of a key spirit elevates the drink while respecting its original character. Trends like plant-based dining reflect long-term cultural and dietary shifts. Veganism was once dismissed as niche, but today, failing to offer plant-based options risks alienating a significant group of diners who value inclusivity and sustainability. Adaptability ensures your business remains relevant and inviting to a broader customer base. Additionally, the trend of using hyper-aesthetic Instagram-worthy ingredients such as edible glitter and gimmicky presentations will fade in the upcoming year. People prefer healthy, high-quality ingredients and flavor over visual appeal.”
