A new generation of chefs is redefining how menus are built, how innovation happens, and how manufacturers earn a seat at the table. As Gen‑Z and Millennial chefs take on greater influence across restaurants and non‑commercial venues, their perspectives on products, partnerships, and problem‑solving are reshaping the foodservice landscape.

Foodservice IP has updated its study that takes a fresh look at how younger chefs think, work, and innovate—and how their approach differs from prior generations. Building on our landmark 2016 research, this new work explores how Gen‑Z and Millennial chefs are responding to long‑term industry challenges, where they see opportunity, and what they value most in manufacturer relationships.

Based on extensive primary research with chefs across top restaurant chains, high‑volume independents, and select non‑commercial settings, the study delivers clear insight into emerging mindsets, evolving innovation strategies, and the implications for suppliers looking to drive relevance and growth.

If understanding the next generation of chef decision‑makers is critical to your future strategy, this research will help you stay ahead of the curve.