Since its debut in 2020, the Kitchen Collaborative menu ideation program has been an exhilarating celebration of flavor innovation, and its all-new 2025 iteration—injecting a competitive element—saw participating chefs raise the culinary bar to new heights. Chefs submitted more than 500 wildly creative menu concepts, many of which Flavor & The Menu has previewed in recent weeks. And now, the time has come for the big reveal of the dozen menu inspirations deemed the best of the best!

Please join Flavor & The Menu, Summit F&B and the 2025 sponsors in congratulating the following 12 talented chefs for their boundary-pushing, flavor-forward concepts.

Joseph Antosiak, Executive Chef, OVG Hospitality
Winning Concept: Bacon & Bleu Sushi
Sponsor: BelGioioso Cheese, Inc.

Melodie Beal Cary, Head of Sensory and Culinary Product Development, Amazon Fresh
Winning Concept: Red Lentil Socca with Crispy Agave Rosemary Lamb and Red Lentil-Chili Crisp
Sponsor: Libbey

Timothy Conklin, Director of Food and Beverage, The Royal Sonesta Boston
Winning Concept: Triple Chocolate Empanadas
Sponsor: Lee Kum Kee

Denise Covert, Culinary Innovations Manager, BJ’s Restaurant and Brewery
Winning Concept: Gochujang-Glazed Bacon in Fried Chiu Chow Chili Bao Buns
Sponsor: Tyson Foodservice

Christopher Delissio, Corporate Executive Chef, Intermountain Health
Winning Concept: Togarashi-Crusted Watermelon with Spicy Hoisin-Honey Chili Crunch Sauce and Pickled Watermelon Rind
Sponsor: National Watermelon Promotion Board

Thomas Dritsas, Corporate Executive Chef, Truluck’s
Winning Concept: Aussie Select Lamb Ham & Halloumi Pintxos
Sponsor: Aussie Select

Lisa Feldman, Senior Director of Culinary, Sodexo
Winning Concept: JenJen Ziti
Sponsor: Barilla for Professionals

Claire Jessen, Vice President, Culinary Innovation & Menu, Nothing Bundt Cakes
Winning Concept: Baked Brie & Apricot French Toast
Sponsor: Real California Milk

Nathaniel Malone, Corporate Executive Chef, Creative Dining Services
Winning Concept: Chaat Lentil Waffle with Tikka Lamb Ham Hash
Sponsor: Lentils.org

Jeffrey Quasha, Senior Director Culinary Innovation, Morrison Healthcare
Winning Concept: Salted Caramel Peach Chili Crisp Crumble Cookie
Sponsor: Lee Kum Kee

Kevin Ripley, Senior Director Culinary, Brinker International
Winning Concept: Chocolate Chip Cookie Cannoli
Sponsor: Otis Spunkmeyer

Tiffany Sawyer, Corporate Director of Culinary & Beverage, First Hospitality
Winning Concept: Grilled Plums with Basil Lemon Shortbread Biscuit and Hoisin Sabayon
Sponsor: Kikkoman

These chefs will join Flavor and Summit in January 2026 for a once-in-a-lifetime trip to Dubai that includes attendance at the world-renowned Gulfood Show. And beginning next month and continuing through 2025, Flavor will feature individual profiles of each chef, showcasing the creative journeys that drove the development of their winning dish.

While there could only be 12 winners, all the chefs participating in Kitchen Collaborative affirmed the breadth and depth of culinary ingenuity in this industry. Flavor & The Menu and Summit salute their passion and expertise and thank each of the sponsor companies for supporting this showcase of modern menu development.

*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.