Rising to the Flavor Forefront

Over the last seven years, Kitchen Collaborative has evolved into a truly dynamic showcase of next-level flavor exploration, and the participating chefs in the 2026 edition clearly came to play. In recent weeks, Flavor & The Menu has spotlighted a mere sampling of intriguing menu concepts, but the sponsor judging teams made their tough choices from a whopping 600 entries! Without further ado, let’s reveal the standout menu inspirations that rose to the top of a seriously competitive field.

Please join Flavor & The Menu, Summit F&B and the 2026 sponsors in congratulating the following 13 talented chefs for their flavor-forward innovation.

Joseph Antosiak, Executive Chef, OVG Hospitality
Grilled Polish Boy Shish Kabob Sandwich
Sponsor: Good Foods

Melodie Beal Cary, Senior Analyst R&D, Private Brands, Amazon
Five-Spice Teriyaki Pineapple Upside Down Cake
Sponsor: Kikkoman

Denise Covert, Innovation Chef, Applebee’s
Lentil Paella
Sponsor: Lentils.org

Thomas Dritsas, Corporate Executive Chef, Truluck’s Ocean’s Finest Seafood & Crab
“Provoleta”
Sponsor: BelGioioso Cheese, Inc.

Lisa Feldman, Sr. Director of Culinary, Menu Systems & CSR Strategy, Sodexo
Thai-inspired Root-to-Rind Watermelon Panzanella
Sponsor: National Watermelon Promotion Board

Justin Fong, Partner, Full Tilt Hospitality
Chili Crisp Hot Honey Katsu Banh Mi
Sponsor: Lee Kum Kee

Christian Hallowell, Senior Director of R&D, Bloomin’ Brands
Al Bronzo Orecchiette with Fennel Lamb, Broccoli Rabe & Parmigiano
Sponsor: Barilla for Professionals

Ryan Manning, Corporate Executive Chef, Crescent Hotels and Resorts
Clarified Umami Mary
Sponsor: Lee Kum Kee

Kevin Ripley, Senior Director Culinary, Brinker, Maggiano’s Little Italy
Honey Butter Crispy Fish Hot Pocket
Sponsor: King & Prince Seafood

Andy Seiple, Corporate Executive Chef, Firebirds Wood Fired Grill
Chimichurri Steak Frites Flatbread
Sponsor: SupHerb Farms

Hollyce Snyder, Senior Product Developer, Amazon & Whole Foods Market
Grilled Lavash Kabab with Baharat-Spiced Beef, Z’hug and Sumac Yogurt Sauces
Sponsor: Damascus Bakeries

Christian Stewart, Concept Chef, Twin Peaks Restaurants
Peanut Butter Mousse Chocolate Chip Cookie Pie
Sponsor: Otis Spunkmeyer

Nate Weir, Director of Culinary, Teriyaki Madness
Hearth-fired Harissa & ‘Nduja Meatball Flatbread
Sponsor: Thomas Foods

These chefs will have the opportunity to join Flavor and Summit in November 2026 for a culinary expedition to Mendoza, Argentina. And beginning next month and carrying on through 2026, Flavor will feature individual profiles of each chef, showcasing the creative journeys that drove the development of their winning dish.

Every participant in Kitchen Collaborative 2026 demonstrated the remarkable range and rigor of culinary creativity that continues to drive this industry forward. Flavor & The Menu and Summit applaud their passion and craft—and extend sincere thanks to each sponsor partner for making this opportunity for creative culinary exploration possible.

*Note: All menu concepts were judged blindly by representatives of the respective sponsor, who evaluated the elements of each entry: descriptions of the concepts, photos and other relevant input on the item.