Jair Gudino Chavez (LAGO at Bellagio Shanghai; The Captain)
'I believe that as the culinary trends from recent years have become a lot more health-oriented, this year won’t be so different. We will be seeing a lot of haute cuisine with chia, flax, etcetera; fine dining restaurants will be trying to simplify their menus even more, trying to focus on local produce and traceability of organic ingredients, which is a difficult thing to accomplish – in Shanghai, at least. As the market is “going green", lots of healthy eateries will be appearing, trying to go vegan and at the same time trying to save the world, the beef and the dolphins.
'Likewise, vegetable-focused and ethnic-inspired menus will be surfacing more and more. As humans start to overproduce meat in industrial quantities, we chefs will have to change their ways to more creative, out-of-the-box ideas involving grasses, seaweeds and other kinds of vegetables to make our menus more varied, colourful and textured – for example, tea will become more involved in savoury food.
'Moreover, chefs will be trying to get their hands on unique items that no other kitchens have; things coming from very small and local places. And very rightly so – with the competition in the city getting bigger and bigger and as more and more celebrity chefs come into town, leaving the rest no choice but to survive, adapt, and overcome. The demand for new things from our customers is on the rise more than ever.'