Flavor Experience 2025

Top row, left to right: Valeria Molinelli, Flavor Experience’s Executive Chef and the force behind the event’s immense culinary undertaking, introduced the students and alumni from Johnson & Wales University who provide critical culinary support at Flavor Experience. California Walnuts’ Robert Danhi and Chase Obenchain served walnut-centric bites, including Vietnamese-Style California Walnut & Pork Spring Roll with a walnut-hoisin sauce and California walnut chile crisp. Bottom row, left to right: In one of three “Innovation in Action” panels, Twin Peaks Restaurants’ Alex Sadowsky (far right) led a frank conversation with Justin Fong of Buddha Bowls + Rolls and Buckhorn BBQ + Grill, and Leslie Serrano, Chipotle Mexican Grill. Working with the Pulmuone team, chef Edward Lee introduced fresh takes on tofu in dishes like Spicy Korean Noodles in a Tofu Basket and a Tofu Coconut Curry Rice Bowl.

The 2025 Flavor Experience took place in August in Newport Beach, Calif., showcasing three days of flavor trends and consumer insights, along with food and beverage inspiration—all aimed at giving high-volume menu developers a roadmap to menu success in 2026 and beyond. Presented by Flavor & The Menu magazine, this singular annual event explores the ever-evolving world of flavor, marking more than two decades of inspiring innovation in foodservice.