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The global food and beverage industry is about to get a whole lot spicier. Givaudan, one of the world’s leading flavor and fragrance companies, has announced the 7th edition of its acclaimed Chef’s Council, set to take place in Mexico City from March 23–27, 2026. This landmark event marks over 25 years of culinary collaboration and promises to push the boundaries of hot and spicy innovation in ways the industry has never seen before.
For food and beverage professionals tracking the next wave of flavor trends, this is one gathering you’ll want to watch closely.
Why Hot & Spicy Is the Flavor Frontier
Here’s a stat that should grab every food and beverage manager’s attention: more than 80% of consumers worldwide are eager to explore hot and spicy foods from multiple cultures. But as Givaudan’s Global Marketing Director Thomas Ullram points out, spiciness is about far more than just heat.
“Through this 7th edition of Chef’s Council, we’re uniting the culinary creativity of world-class chefs with our deep expertise in flavour and taste to push the boundaries of hot and spicy, embracing all the nuances and sensations that make heat truly satisfying,” Ullram stated.
That nuance is key. Today’s consumers aren’t just chasing the hottest pepper on the Scoville scale: they’re looking for layered experiences: the slow burn, the cooling contrast, the lingering tingle, and the complex interplay of pungency with sweetness, umami, or citrus. This is exactly the kind of menu innovation that drives traffic and keeps guests coming back for more.
The Chef’s Council: A 25-Year Legacy of Culinary Innovation
Givaudan’s Chef’s Council isn’t your typical industry conference. Launched over a quarter-century ago, it remains the only global initiative of its kind, bringing together Givaudan’s unmatched flavor science expertise with elite culinary minds from every continent.
Previous editions have tackled some of the most pressing challenges in the food and beverage industry:
- 2010 (Hong Kong): Umami and kokumi exploration
- 2019 (London): The protein challenge and plant-based dining solutions
- 2026 (Mexico City): Hot and spicy sensations
Each Chef’s Council has produced industry-first breakthroughs and new technologies that transform creative concepts into scalable, formulation-friendly solutions. For food and beverage companies looking to stay ahead of flavor trends, the outcomes from these gatherings often signal what’s coming next to menus and grocery shelves worldwide.
Mexico City: The Perfect Backdrop for Spicy Innovation
Choosing Mexico City as the host for this edition was no accident. The city is a living laboratory of heat and flavor, home to centuries of culinary tradition built around chiles, spices, and bold taste profiles.
During the intensive culinary week, participants will embark on a Hotness Trek: an immersive exploration of Mexico City’s vibrant markets, legendary street food vendors, and acclaimed restaurants. This hands-on research phase is designed to capture authentic inspiration before the chefs retreat to the kitchen for collaborative cooking workshops.
The workshops will dive deep into:
- Cooking techniques that amplify or temper heat
- Layering of ingredients for complex flavor profiles
- Taste pairing strategies that balance spice with sweetness, acidity, or cooling elements
- Contrasts that trigger new sensory reactions
This bridge between culinary artistry and scientific innovation is what sets Chef’s Council apart: and what makes its outcomes so valuable for the broader food service industry.
Meet the 2026 Chef’s Council Lineup
At the heart of every Chef’s Council are the chefs themselves. This year’s lineup brings together five exceptional culinary leaders, each representing diverse traditions and regional expertise from around the globe.
Chef Ricardo Muñoz Zurita : Mexico City, LATAM
Often called “the anthropologist of Mexican cuisine,” Chef Muñoz Zurita has dedicated his career to preserving and elevating Mexican culinary heritage. A Basque Culinary World Prize Finalist and recipient of the Mexican Academy of Gastronomy Award, he’s the chef-proprietor behind acclaimed restaurants Azul Histórico, Azul Condesa, and Azul y Oro. TIME magazine honored him as “Prophet and Preserver of Mexican Culinary Tradition.”
Chef Saul Montiel : New York City, NOAM
Executive Chef at Cantina Rooftop and a Mexican All-Star Chef, Montiel is a leading voice in merging authentic Mexican street food roots with modern North American dining. His creative approach has earned him El Diario’s “El” Award and a loyal following among food and beverage professionals in the hospitality industry.
Chef Qian YiBin (钱以斌) : Shanghai, APAC
A renowned contemporary master of Chinese cuisine, Chef Qian specializes in Sichuan and Hunan flavor systems: two of the world’s most celebrated spice traditions. As China’s Olympic culinary team coach and founder of Fusion Creative Kitchen, his expertise in numbing heat and aromatic spice profiles will be invaluable.
Chef Cyrus Todiwala : London, EU
An award-winning chef, restaurateur, and culinary educator, Chef Todiwala is the proprietor of Café Spice Namasté, one of the world’s longest-running Michelin Bib Gourmand restaurants. A BBC Food Personality of the Year and Catey Award winner, his focus on sustainability and regional ingredients brings a European lens to global spice innovation.
Chef Mythrayie Iyer : Bengaluru, SAMEA
Winner of the San Pellegrino Young Chef 2022-23 for South Asia and the Middle East, Chef Iyer is Head Chef at Farmlore and founder of Spice Conscious studio. Her innovative approach to Indian spices and commitment to sustainability make her a rising star in the global culinary scene.
What This Means for Food & Beverage Professionals
For procurement directors, hospitality managers, and food and beverage directors, the outcomes of Chef’s Council 2026 could shape product development and menu innovation for years to come.
Here’s what to watch for:
- New heat profiles: Expect innovations beyond simple “hot sauce” applications: think controlled-release heat, cooling-spicy contrasts, and region-specific flavor systems.
- Scalable solutions: Givaudan’s strength lies in turning chef-driven creativity into formulation-friendly, sustainable solutions that food and beverage companies can actually use at scale.
- Cross-cultural fusion: With chefs representing Mexico, the U.S., China, the UK, and India, the resulting innovations will reflect a truly global approach to spicy flavor.
- Consumer-ready trends: The food and beverage trends that emerge from Chef’s Council often appear on restaurant menus and in retail products within 12–24 months.
For more insights on how global culinary events are shaping the hospitality industry, check out our coverage of Ten Predictions for the Hospitality Industry in 2026 and Beyond.
The Bigger Picture: Flavor Innovation as Competitive Advantage
In today’s crowded food service industry, differentiation is everything. Consumers are more adventurous than ever, seeking out viral flavors, authentic regional cuisines, and experiences that go beyond the ordinary. Hot and spicy isn’t just a trend: it’s a category that continues to grow across every segment, from quick-service to fine dining.
As Givaudan’s research shows, the opportunity lies in understanding the full spectrum of heat sensations: not just intensity, but timing, texture, and emotional satisfaction. That’s the kind of insight that transforms a good dish into an unforgettable one.
For a deeper look at how innovative concepts are reshaping hospitality, explore our feature on Paris Gourmet’s 25th Annual U.S. Pastry Competition.
Follow the Journey
Givaudan invites industry professionals and flavor enthusiasts to follow the Chef’s Council journey as it unfolds. Visit www.givaudan.com/taste-wellbeing for updates, behind-the-scenes content, and insights from the chefs themselves.
Chef’s Council 2026: Mexico City, March 23–27, 2026
What’s your take on the hot and spicy trend? Are your customers craving more heat, or are they looking for nuanced spice profiles? Drop a comment below and let’s talk flavor innovation.
by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
