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IF 2025 WAS A SHAKE-UP, 2026 LOOKS READY TO BE THE YEAR RESTAURANTS DEFINE WHO CHEFS TRULY ARE.
If one thing’ s clear since 2025, it’ s that the restaurant world isn’ t just evolving – it’ s reinventing itself. Diners are more curious, more intentional and more valueconscious than ever. Kitchens are rethinking how they work, chefs are doubling down on identity and story, and financial pressures are forcing creativity in all the best( and sometimes most stressful) ways.
We caught up with five chefs shaping the future of South African dining to hear how the year unfolded and where they think the industry is heading.
Chef Coco Reinarhz
Multi-award-winning chef, Epicure at One, Rosebank Coco Reinarhz has noticed the vibe of dining out has changed dramatically over time.“ Guests are looking for places to party more than a place with sophisticated food.” In other words: great cooking, yes, but also a truly unforgettable time.
And diners now want to feel a connection to what they’ re eating.“ It has become very important to have an identity and to tell a story through the food you are serving,” he says. No more anonymous plates; people want food with meaning.
Staffing, however, continues to be a thorn in the industry’ s side.“ It has become more difficult to find passionate chefs and front-of-house members,” Reinarhz says, a struggle echoed by nearly every chef we spoke to.
But this year, Reinarhz expects restaurants with personality to rise above the noise.“ Any restaurant with a theme or something different will survive, and music
10 TRADE & TASTE / 2026