Givaudan to Host 7th Chef’s Council in Mexico City

Givaudan has announced the seventh edition of its Chef’s Council, which will take place in Mexico City from 23–27 March 2026, marking more than 25 years of culinary collaboration. The milestone event will focus on the art and science of hot and spicy sensations, exploring how different cultures interpret heat beyond simple pungency.

Launched over a quarter of a century ago, the Chef’s Council is Givaudan’s global culinary innovation platform, bringing together the company’s flavour expertise with leading chefs from around the world. Outcomes from previous editions have contributed to industry-first concepts and technologies, translating culinary creativity into practical, scalable solutions for food manufacturers.

This year’s programme will examine a broad spectrum of “hotness”, ranging from extreme heat to lingering, cooling and contrasting effects. According to Givaudan, the aim is to reflect growing global consumer interest in spicy foods while addressing the complexity of flavour balance and sensory experience.

During the week-long event, participants will take part in a “Hotness Trek” through local markets, street food and restaurants, followed by collaborative cooking workshops. These sessions will explore techniques, ingredient layering, taste pairing and sensory contrasts, linking culinary practice with scientific insight.

Five chefs representing key regions will collaborate with Givaudan experts: Ricardo Muñoz Zurita (LATAM, Mexico City), Saul Montiel (North America, New York), Qian YiBin (APAC, Shanghai), Cyrus Todiwala (Europe, London) and Mythrayie Iyer (South Asia, Middle East and Africa, Bengaluru).

Givaudan said insights from the Chef’s Council will be translated into formulation-ready, scalable and more sustainable flavour solutions, designed to help food manufacturers meet rising consumer expectations for authentic and exciting hot and spicy products.