Chefs Predict 2026’s Biggest Food and Drink Trends at Cayman Cookout

Cayman Cookouta popular food festival held every year in and around Seven Mile Beach The Ritz-Carlton, Grand Caymanit may be the Davos of the culinary world. Over six whirlwind days, acclaimed and Michelin-starred chefs from around the world descend on the island resort to not only partake in delicious cooking demos, intimate dinners and great outdoor dining, but to get together. (Just stay out of their way during a heated game of petanque…if you know, you know.)

So, there might not be a better week to predict next year’s food and drink trends than this one, when you’ll likely bump into everyone from Eric Ripert to Stephanie Izard while strolling the beach. Between catamaran trips for stingrays and beachside demonstrations of how to cook paella, we were able to sit down with some of the festival’s luminaries to get their take on everything from the ingredients that will make it great to the perfect cocktail to top off the espresso martini (could it be?). Read on to find out what everyone from TV star chef Emeril Lagasse to celebrity bartender Julie Reiner is predicting for 2026.

The ingredient is ready to make a splash

“I live between Mexico City and Punta Mita, and I see a lot of sea urchins.” – Daniela Soto-Innes, co-founder of Cosme and Atla; chef at Rubra at W Punta de Mita

“I’ve been seeing a lot of galangal on menus, not just in Thai restaurants. I had galangal pesto at an Italian restaurant the other day, and it was delicious.” – EJ Lagasse, chef at Emeril’s

“Caviar. Not by itself, but as an accoutrement to a fish or potato dish.” – Emeril Lagasse, chef and TV personality

“Truffles. White truffles are becoming better known to consumers. Those luxury ingredients are becoming more affordable, in fact, because there is more demand and more production.” – Eric Ripert, chef and owner of Le Bernardin

“There’s a lot of caviar in everything. I even made a martini where the garnish was a dollop of caviar.” – Julie Reiner, owner of Clover Club and Milady’s

“Cabbage will be the vegetable of the year.” – Stephanie Izard, chef and owner of seven restaurants, including Girl & the Goat

Cuisine is about to become everywhere

“I think tropical Mexico will be very popular—food from Sinaloa or Quintana Roo. It’s a lot of bananas and plantains, and very light food overall.” – DSI

“Hmong food is doing something now. I had dinner at Diane’s Place in Minneapolis, and my god, it was delicious.” – EJL

“I might be biased, but I think Portuguese is growing, especially their rice and salt cod dishes. I see that a lot on menus all over the United States.” – EL

“Indian. In New York City, for example, we never had great Indian restaurants. Now we have serious Indian food. And when I travel across the US, I see a lot of Indian chefs starting to come out and modernize the food.” – ER

“I see a lot of high-class Indians. It’s exciting, because I like the taste.” – JR

“Japanese food has become very popular, but with more people eating more protein and the general health benefits of that way of eating, I feel like everyone is talking about Japan all the time.” – SI

It’s a city where everyone wants to explore its cuisine

“Seoul! We have a lot in common with spices, and I love pickles.” – DSI

“Houston has time. I’ve always wanted to get out West and try smaller cities like Sacramento and San Diego.” – EJL

“Tokyo is at the top of my bucket list this year.” – EL

“I’m impressed by what’s happening in Seoul. They’re trending in music, fashion and technology. It’s the first time I’ve seen Westerners look at what’s happening there to predict the future.” – ER

“I really want to get to Chicago. There are many bars on my list that I would like to hit. Outside of the US, Mexico City.” – JR

“There’s a lot going on in Dallas. It’s great to see new markets like this starting to grow.” – SI

“Mexico City continues its meteoric growth. Hong Kong: the best bar in the world, right now. And Athens: the food there is really booming, and its natural wine is booming.” – Tyler Zielinski, bartender and mixology ambassador for Wheels Up

The next big thing in restaurant design

“It’s divided into two categories: in most budget-conscious restaurants, I see a lot of natural designs with simple wooden tables and lots of plants. And for those with more budgets, it’s on the very clean edge and monochromatic, where it used to be the best style.” – DSI

“I’m seeing a lot of amazing art in restaurants right now. For several years, you’d walk in, and there was a plant, and that was it, but now we’re seeing absolutely amazing things on the walls.” – EJL

“There’s a lot of carpet instead of hardwood. People can hear the noise, so there’s a lot of barriers being created.” – EL

“What I’m predicting this year are smaller restaurants where people can sit at the counter. And I see a lot of open kitchens. It’s almost like a show: late-night entertainment in addition to fine dining.” – ER

“Bars are starting to hire more interior designers. Before, there were a lot of people doing it themselves, but we’re seeing great places now, especially inside hotels.” – JR

“People seem to really enjoy the open kitchen model. I think people want to come in and see what’s really going on. They’re more interested now than ever, and it’s coming into the theater.” – SI

What’s next for restaurant service

“I like the idea of ​​one big dish surrounded by smaller dishes. There’s more community when there’s a family-style meal. So hopefully we’ll move on to that.” – DSI

“I feel like tasting menus are coming back. Not that they’ve gone away, but stylistically, the tasting menu has gone a little bit. Now, the old table service is back, those kinds of things that are timeless.” – EJL

“People generally spend less money, so smaller cocktails are a solution to that.” – TZ

“Portion size is shrinking. And that’s partly a response to how much it costs, but interestingly, it’s a really healthy response as well.” – Andrew Zimmern, chef and TV host

The trending dining hour

“I think it’s going to go later. I’m definitely seeing that at Emeril, a lot of bookings for 8:30 pm or 9:15 pm.” – EJL

“Go ahead, Chicago. And I love that trend for personal reasons.” – SI

What will be this year’s espresso martini?

“Carajillo: tequila, espresso, and Licor 43.” – DSI

“The sazerac. It’s a classic cocktail, but I see it coming from a lot of places, even here in Cayman.” – EJL

“I’m seeing less martinis lately, and more creative cocktails.” – EL

“Martini is a porn star. People love her passion and playfulness.” – TZ

“Gen Z, in a sense, chooses not to drink alcohol. A large percentage of the American public chooses not to drink; they are more aware of health issues, and they prioritize things from a dollar perspective.” – AZ

A cocktail ingredient that will be everywhere

“Pandan and lemon verbena.” – DSI

A few years ago, mezcals were made differently, and were sometimes harsh on customers. They are now very soft, but still slightly smoky. – ER

“A lot of cacao, spirits and infusions. And makrut lime.” – JR

“Japanese ingredients in general. Yuzu, miso, sesame. Their pantry is strong in a way that the West is not.” – TZ

A winery to watch out for

“The Loire Valley, especially their less invasive wines.” – DSI

“People are drinking more French than I’ve seen in years.” – EL

“Pacific Northwest wines. Walla Walla, in particular, has a really great community of winemakers.” – SI

The chef or bartender has your eye on him

“Isabel Coss. She used to be the pastry chef for my restaurant Cosme in New York, and now she has a place in DC called Pascual.” – DSI

“The obvious one is EJ Lagasse. 22 years old, two Michelin stars, and the whole world is watching him. He started at a very young age of 14. He’s the one to watch.” – ER

“In Lisbon, Margarita Sáder opened a bar called Gardenias. And I always like to support the ladies.” – JR