Food is a major factor when it comes to travel. Recent research reveals that for 81% of travelers the most exciting part of a vacation is trying local foods and cuisines, while 79% of travelers enjoy trying completely new food options while traveling. Clearly, anyone in the tourism industry should be paying close attention to culinary trends and development.
Fortunately, Marriott International recently unveiled an insightful report, The Future of Food 2025, which draws on the expertise of over 30 top chefs, mixologists. and industry insiders, revealing the trends that are influencing gastronomy on a global scale. You can read the full report here — and below, you’ll find TURNER’s five essential takeaways.
With a remarkable 37.8% share of the global culinary tourism market in 2023, Asia Pacific is undeniably at the forefront of food. And that’s not changing anytime soon. The region's vibrant culinary landscape, enriched by both tradition and innovation, is projected to grow by USD 6.2 trillion by 2033. The Marriott report states: “This trend is further bolstered by a growing global appreciation for Asian hospitality and innovation, setting the stage for Asian cuisine to dominate global dining in the future.”
What’s old is new again. Environmental concerns are driving a revival of traditional culinary practices. Chefs are not only preserving age-old techniques but also reinterpreting them for modern palates. This revival of forgotten ingredients and labor-intensive methods underscores a commitment to sustainability and cultural heritage. As chefs innovate within these traditions, they contribute not only to their local culinary scenes but also to global sustainability efforts.
Fine dining is undergoing a transformation — it’s becoming “superfine.” Upscale eateries have begun focusing on lesser-known regional cuisines, in an effort to offer their patrons more culturally enriching experiences. Exclusive dining establishments are raising prices and limiting access, in the process creating a sense of unparalleled value. The trend towards quality over quantity is evident, with a growing preference for intimate, relaxed dining experiences that prioritize culinary craftsmanship.
Going hand in hand with food-driven travel, wellness vacations are soaring in popularity. And the still-growing wellness movement is reshaping food choices, with an increasing emphasis on nutrition and health. Anti-aging foods and chef-curated menus that prioritize fresh, whole ingredients are no longer a niche concern — they’re finding their way into the mainstream. People are seeing food not just as food, but as medicine. And that’s leading to hyper-personalized diets powered by AI that cater to individual health needs.
And what about bars? They’re evolving, too, finding ways to serve as gateways into cultural exploration. A cocktail isn’t just a cocktail anymore. It’s a story told through its ingredients. “The advantage of operating a bar versus a cafe is that there are a lot more opportunities within the business to create singular niches, be it via the drinks, concept or music playlist,” says Sasha Wijidessa, co-owner of the progressive bar Fura in Singapore. The sober trend is moving along, too — increasingly, bars will have both alcoholic and non-alcoholic offerings.