Top left: Flavor & The Menu’s Cathy Nash Holley and Katie Ayoub kicked off Flavor Experience with a fast-paced look at the trends shaping menus in 2027 and beyond, brought to life through interactive tastings.

Top right: Behind the scenes, the Johnson & Wales University team provided critical culinary support throughout the event. Photographed are (seated, from left): Renée Gemmer, beverage director; Stacy Mirabello; Valeria Molinelli, executive chef and the driving force behind the event’s ambitious culinary program; Josh Ogrodowski, logistics and culinary education liaison; Patrick Salone; George Gonzalez; (standing, from left): Vanessa Ali; TJ Delle Donne; and Jonathan Poyourow.

Bottom center: Longtime industry experts Kim Haasarud and Kathy Casey dove into the beverage trends and strategies moving the category forward.

Bottom left: On-trend tastes were on full display, including Dole’s Mango Yakult Highball, a creamy tropical spin on the classic highball that paired silky mango and the probiotic tang of Japanese Yakult with sparkling soda and soju.

The 2026 Flavor Experience brought high-volume menu developers and industry innovators together in Newport Beach, Calif., for three days of flavor discovery and forward-looking ideas.