“I wanted to create street food-forward fun.” “I wanted to take on a social media disruption that has transcended into fast casual.” “I wanted to do something light and bright that borders on sweet and savory.” “I wanted to create a protein-based entrée without having to use whole-muscle meat.” “I wanted to elevate a cheese wonton.”

If we cracked open the creative brains of Kitchen Collaborative 2025 chefs as they crack open their boxes of assigned sponsor products, these are some of the thoughts that would spill forth. Their enthusiasm is palpable, a sensation you can almost touch and certainly want to taste. And it’s this infectious inspiration that is at the heart of Kitchen Collaborative.

Kitchen Collaborative is a menu ideation program created by Summit F&B in partnership with Flavor & The Menu and key sponsor partners. Designed to spark creativity and collaboration, this initiative empowers chefs to push the boundaries of flavor innovation while highlighting the passion and talent driving our industry.

Now in its sixth year, the 2025 program has evolved into a dynamic menu inspiration collective, as 100 high-volume chefs submit original menu concepts inspired by and featuring sponsor products. While all the results showcase genuine culinary ingenuity, 12 chefs will be selected to receive a once-in-a-lifetime trip to Dubai with Flavor & The Menu, including participation at the renowned Gulfood Show in early 2026. These chefs will also be featured in Flavor & The Menu, sharing the creative journeys of their winning concepts. But first, as concept submissions begin to roll in, we’ll be sharing a few early looks at inspiration in action.

When Flavors Collide

Chefs aren’t done flavor mining the opportunities in sweet heat—not by a long shot. Denise Covert, culinary innovations manager, BJ’s Restaurant and Brewhouse, used products from Lee Kum Kee and Tyson to create Gochujang Glazed Bacon Fried Chiu Chow Chili Bao Buns. She glazed thick-cut bacon with Sriracha and gochujang for a hit of fermented sweet heat and added chili crisp to panko to provide a crust for the bao buns, which are deep-fried, remaining soft in the middle. “It was easy to work with all the products,” she affirms.

Jeffrey Quasha, senior director of culinary innovation, Morrison Healthcare, took a dessert angle to play with sweet and spice, making everything nice. He marries products from Lee Kum Kee and Otis Spunkmeyer in his Salted Caramel Peach Chili Crisp Crumble Cookie. “I love sweet heat in a cookie mash-up—it’s loaded indulgence,” says Quasha, who explains that he was inspired by the smashed/crumbled cookie trend, choosing to go there with fresh fruit compote, toasted pecans and a touch of apple pie spice. “I finished these amazing Otis Spunkmeyer cookies with a salted caramel chili crisp for the knock-out punch.”

Ryan Smith, director of culinary, Elior North America, was all over the opportunity to revel in deeply decadent dessert concepts. Among several sweet submissions, Smith’s The Elvis Gob is a tribute to “my love for the King of Rock ‘n’ Roll and the king of cookie desserts.” Smith uses Otis Spunkmeyer Chocolate Peanut Butter Flutter Cookies to sandwich a banana-and-bacon buttercream. Roasted peanuts, crushed Reese’s Pieces, sea salt and milk chocolate help to dial up—way up—the indulgence factor.

Comfortably Engaged

Elevating comfort food favorites is a safe bet when it comes to modern menu strategies that boast inherent guest appeal. Rick Petralia, director of menu strategy and innovation at Freddy’s Frozen Custard & Steakburgers, has a soft spot for classic corned beef hash, calling it a guilty pleasure—one that runs so deep, “I even enjoy the canned variety!” This explains his thought process upon discovering Aussie Select Lamb Pastrami in his Kitchen Collaborative sponsor box. “With its cured flavor and hint of gaminess, creating a hash was the first thing that came to mind,” he recounts. “I wanted to elevate the dish by incorporating global flavors to add a unique and exciting twist.” The result is Petralia’s Aussie Lamb Pastrami Hash with Poached Egg, Lemon & Harissa Aiöli and Crispy Shallots.

Brian Brindza, director of menu innovation for Toppers Pizza, was “inspired by the growing trend of Asian American-inspired comfort foods, where familiar classics are reimagined with bold, umami-rich flavors.” His contribution to this trend: Hoisin Deviled Eggs. Hoisin sauce, supplied by Kikkoman, “is often called the barbecue sauce of Asia,” says Brindza. “It brings a perfect balance of sweet, salty and tangy depth to the creamy deviled egg filling. It’s a twist on a traditional appetizer, drawing from dim sum flavors and Chinese-style marinades, creating a bite that’s both nostalgic and adventurous.”

Pasta is the foundation of many comfort classics, and Stephen Toevs, senior director of culinary for Marriott International, was inspired by products from Barilla and BelGioioso to spin up an intriguing pasta dish. In his Butternut Squash Penne, with crème fraiche and Iberico ham, the butternut squash is the base of a flavorful sauce that features Parmesan as an umami element. “The sweet, earthy tones of the butternut squash play perfectly with the Iberico ham and crème fraiche,” says Toevs.

Impressed by the flavor and performance of Wagon Wheel cheese from Cowgirl Creamery, a contribution from Real California Milk, Matt Harding, chief creative officer for Piada Italian Street Food, opted to put a California spin on the classic French onion soup, creating California Onion Comfort. “The cheese reminded me of some of the best Emmentalers or soft-spoken Gruyères,” he reports. “It has a welcome salty, rich and nutty flavor that elevates French onion soup. You get a good chew of cheese, but without the squeak.”

Fresh Takes

Kitchen Collaborative 2025 chefs are also exploring ways to transform the salad category, producing contemporary takes that amplify flavor and texture. Greg Grisanti, director of culinary/QA for Long John Silver’s, created the Compressed Watermelon Feta Salad to appeal to Millennial and Gen Z diners. “Watermelon is one of my favorite fruits to work with, as its texture can be altered to create something totally unique and unexpected,” says Grisanti. For this dish, the chef used a vacuum sealer to compress the watermelon and give it a texture similar to sushi. The fruit is paired with cucumber, feta cheese and balsamic glaze. And in another nod to the popularity of sweet heat, a drizzle of hot honey is used to finish the dish.

Christopher Delissio, corporate executive chef, Intermountain Healthcare, gravitated to the lentils in his sponsor box, using them to anchor his Chilled Lentil and Pickled Vegetable Salad, served with a rosemary-lemon sherry vinaigrette and plated on Libbey’s Ares 7 1/4-inch Plate (Item #109720). “Savory and earthy lentils, along with marinated peppery radicchio and arugula are vibrantly contrasted by the bold, tangy flavors of white balsamic-pickled veggies and saffron-pickled turnips,” says Delissio. “The nutrient-dense dish is crunchy, crisp, refreshing and packed with flavor.”

Modern. Retro. Familiar. Exotic. Clean. Decadent. What other menu trend contrasts and complements will emerge from Kitchen Collaborative and go on to raise the culinary bar for our profession? Follow Flavor & The Menu throughout 2025 as we highlight more inspirations.