
Crystal Wise, Darah Hubbard
Chef Trends 2025
(Clockwise from top left) Hao Tran, Preston Paine, Sarah Castillo, Tim Love
What new delights await us at bistros, barbecue joints, and cocktail bars this year? Fort Worth Magazine spoke with a dozen local chefs about the trends to come in 2025, from specific ingredients to broader culinary movements. They also revealed what they’d like to see more of in the city ... and what needs to go away. Amidst all the unique answers, a few patterns emerged — starting with the feeling that Fort Worth’s food scene is firmly on the upswing.
“It is such an encouraging and exciting time to be a chef in Fort Worth,” says Preston Paine (Emilia’s, The Blue Room). “The level of talent and passion this city has in the food industry will soon catch up with the other heavy-hitting cities in the state — Dallas, Houston, and Austin.” Rodrigo Cardenas (Don Artemio) agrees: “Fort Worth is poised to become a hub for innovative culinary experiences. The city is embracing a progressive shift towards contemporary cuisine, with a noticeable influence from our neighboring communities. This transformation is not limited to dining establishments but extends to sophisticated bar concepts and boutique hotels, creating a vibrant and eclectic food scene.”
“Fort Worth is going through a growth spurt and finding its true voice as a culinary city,” says Kevin Martinez (Tokyo Café, Heirloom). And it’s not just the food, adds Sarah Castillo (Tinie’s, Taco Heads). “Ambiance is starting to shine. Restaurateurs are really upping the game with the design, look, and feel of their space. Don Artemio, Bowie House, Chumley House. We are beginning to curate the space all the way to the playlist. I remember when the easy fix was to just put it on Motown and call it a day.”
Heads up, says Antonio Votta (Bricks & Horses): “With Michelin now in Texas…watch for a wave of talented Texas chefs relocating to Fort Worth, bringing authentic, chef-driven concepts that stand out from the usual chain spots across the city.” Jorge Olvera (Wishbone & Flynt) looks forward to the influx. “Fort Worth is growing in restaurant diversity, and that will create healthy competition between restaurateurs so people will have greater options.”
Which brings us to the trend mentioned most frequently by our chefs: ethnic and international cuisine, particularly Asian — Korean, Chinese, Japanese, Thai, Vietnamese, and Indian. “That’s a big movement that’s going to come in 2025,” says Tim Love (Lonesome Dove, many others). Martinez notes that “there are more chefs from other cultures trying to bring the food they grew up eating.” Be ready for something new, says Paine. “Diners should be on the lookout for new cuisines and concepts they may not have been introduced to in the past…international flavors that should excite us.” And fusion food is part of the game, adds Hao Tran (Hao’s Grocery & Café): “I see many restaurants trying to do a mix of different cuisines, like sushi and French or Mediterranean and Asian.”
You’ll also notice a rising emphasis on top-caliber ingredients, says Votta. “Expect chefs to elevate their game, focusing on high-quality ingredients and sourcing the best local Texas products, putting them front and center on their menus.” Jose Soto (Bacchus Kitchen + Bar) agrees. “With 2025 arriving, I expect to see healthy, tasty, simple food trends. Stay away from sophisticated dishes with long ingredient lists and go back to basics. Well-structured dishes, playing with textures but at the same time keeping simple and well executed.” Cardenas thinks that processed foods need a break. “This shift towards natural and wholesome food options reflects a growing consumer desire for authenticity and sustainability in their dining experiences.”
Diners are looking for healthier choices, says Deborah Williamson (James Provisions). “We’re in the midst of a food awakening as information about seed oils, food dyes, toxins, and endocrine disruptors in our food system becomes mainstream.” Castillo agrees. “There is a health and wellness movement happening now. Clean eating.” And drinking, says Patrick Ru (Teddy Wong’s): “We are seeing more low-alcohol cocktails that are trending with younger guests.” Vegetarian and vegan food will also continue to proliferate after its market-friendly rebrand as plant-based cuisine.
But don’t worry, carnivores: Beef will never go out of style — at least not in Fort Worth. “We’re Cowtown, and beef is king!” exclaims Votta. However, you may notice some changes, says Love. “You are going to see a lot of steakhouses moving to boutique, super high-end meats and small portions. Instead of eating a 14-ounce strip, you’ll have three or four ounces of A5 [the highest grade of Wagyu beef] which is much, much richer.” Restaurants will also offer different cuts of beef, adds Cynthia Romstadt (Colonial Country Club), like “bistro filet, coulotte, hanging tender, and picanha,” as well as “beef tallow used for cooking.”
So what else is on the menu? Ingredients predicted to find new ground in 2025 include spicy Calabrian chiles, sourdough bread, and smooth Scamorza cheese from southern Italy. Botanicals such as juniper and elderberry will start to appear in dishes and drinks. Umami ingredients like mushrooms will also have a moment, and you’ll encounter more fermented and briny foods like olives and sauerkraut.
Our chefs also have a few items on their wish lists. “Sonic ice should be the only ice available everywhere,” says Romstadt. Several chefs would like more meat and produce varieties at local farmers markets, along with more options for purchasing directly from farmers. Others call for additional eateries. “I would love to see more gluten-free, dairy-free, refined sugar-free, seed oil-free restaurants pop up,” says Castillo. For Love, it’s more upscale cocktail lounges and seafood spots. “I especially want to see our city bring a high-quality, Nobu-style sushi restaurant,” he says. Votta hopes for more Korean barbecue. “The combination of high-quality beef and the communal experience of Korean barbecue just feels like a natural fit for our city.”
Are there any trends that need to go away? Some chefs’ pet peeves are tech-related: QR codes for menus, tabletop digital games, ASMR food reels, and rude online influencers who demand free food (a tiny portion of influencers—but still). Not every healthy initiative hits right; it’s a thumbs down for mushroom coffee, calorie counts on menus, and plant-based products that are highly processed and loaded with fat…then marketed as healthy. Several chefs note that Fort Worth doesn’t need any more chain restaurants from out of state. Paper straws, butter boards, and charging for bread all received jeers. Some trends are just too much, like oversized wine glasses and burgers that are too big to fit in your mouth. But perhaps Olvera answered best: “I do not think that we should take anything away. Diversity is part of good practices.”
Diversity is delicious, the culinary scene is booming, and 2025 looks to be a fantastic year for the food lovers of Fort Worth.
With special thanks to our chefs:
- Rodrigo Cardenas (Don Artemio)
- Sarah Castillo (Taco Heads, Tinie’s, Sidesaddle Saloon)
- Tim Love (Lonesome Dove, Woodshed Smokehouse, Gemelle, Ático, Paloma Suerte, Ristorante Caterina’s, Tannahill’s Tavern & Music Hall, Love Shack)
- Kevin Martinez (Tokyo Café, Heirloom at Archie’s)
- Jorge Olvera (Wishbone & Flynt)
- Preston Paine (Emilia’s, The Blue Room at Crescent Hotel)
- Cynthia Romstadt (Colonial Country Club)
- Patrick Ru (Teddy Wong’s)
- Jose Soto (Bacchus Kitchen + Bar at Hotel Vin)
- Hao Tran (Hao’s Grocery & Café)
- Antonio Votta (Bricks & Horses at Bowie House)
- Deborah Williamson (James Provisions)