According to the folks below, this is what they see coming!

Grandparent food

“I think tradition will be very important in 2020, the food of our grandparents. Foods that represent personal and shared histories, without fuss.” — Josh Kulp, chef at Honey Butter Fried Chicken in Chicago

Simpler plating

“A trend I’ve been enjoying and looking forward to is necessities in plating. Why garnish everything with sorrel or flowers if they don’t add to the dish? Or spending 12 hours to make a lemon ash that only adds color? I’m excited to see simple clean plating so the food speaks louder.” — Meagan Stout, executive chef at Noelle in Nashville

Vegetables, vegetables, vegetables

“Plant-based foods and all things vegetables! People are realizing that they are too focused on protein sources and are moving to vegetables and plant-based alternatives. Quality farming will be more on the forefront with the guarantee of being sustainable and without the use of harmful chemicals linked to many human illnesses like cancer. — Gabriel Kreuther, chef of Two-Michelin-Starred Gabriel Kreuther Restaurant in New York

“I think there will be an emphasis on healthier plant-based options that will focus on the connection between what we eat and how it fuels the mind, body and soul. Wild food, foraging and vegetables will take a front seat in the kitchen in 2020. Simplicity and elegance in cooking and plating will showcase clean, bright and bold flavors." — Christopher Hathcock, chef at Husk Savannah in Savannah

“The hearty vegetables will continue to take over the world and most likely replace a lot of the main courses.” — Justin Cogley, chef of Aubergine in Carmel-by-the-Sea

Even higher quality meat

“There has been in increase in demand for high-quality, hormone-free meat options that I believe will continue to advance in 2020. Not only in steakhouses, but also in other restaurant models where people are looking for top choice, unprocessed proteins. Red meat was once looked down upon or seen as unhealthy because of the fat content, but as more research is conducted and new diets like paleo, keto and high protein diets become more popular, unprocessed beef is becoming a go-to option.” — Michael Lomonaco, chef and partner at Porter House Bar and Grill, Center Bar and Hudson Yards Grill in New York

So there you have it – new flavors coming to us for 2020 and I think they all sound GREAT!