Pasta Perspectives: Real Chefs Take On 2026 Trends
The trendwatchers at Menu Matters have named “give me something real” their consumer need state of 2026. (more on that here) The idea is that consumers are seeking an antidote to AI-generated fakeness and a constant barrage of information with dubious authenticity, and sources of stress. What they want – especially in food -- is something rooted in the real. This means food with a sense of place, with a real human behind it, delivered authentically and often with a story. So how can today’s stretched-thin operator make that a reality? We asked a few of our Barilla Brand Ambassador Chefs to get some first hand answers to these questions:
“As a legacy restaurant with 72 years of history, we enjoy a real advantage in nostalgia, family history and authenticity — they’re built into the brand. Being so pasta-focused helps too - from classics to LTO specials, everyone who dines with us finds something they can relate to and love.” – Chef Jasper Mirabile, Jasper’s, Kansas City
“What I find works is staying rooted in a place and time - using what’s local and seasonal signals to guests that you’re sourcing real food from right around them. Taking something familiar, classic or regional and giving it a personal spin or a modern twist is the sweet spot.” – Chef Latisha Rogers, Comfortable Gourmet, Atlanta
“I definitely see guests seeking out real food and real flavor. At our restaurants we’ve changed our plating to use chunky textures and let guests see real, unprocessed food on the plate. Pasta hits those same notes - Nonna used to make it, and it’s just flour and water, what’s more real than that?” – Chef Pam Smith, Pecan Craft Kitchen and Shaping America’s Plate, Florida
“At Creole Concepts we’ve shifted our emphasis a bit to cater more to locals than tourists in the French Quarter here in New Orleans. It actually raises the bar for authenticity, because you’re not cooking to meet a visitor’s imagined idea of New Orleans food, but for folks who know it and grew up with it. You can’t take shortcuts or half-measures.” -Chef James Musser, Creole Concepts, New Orleans
