Givaudan has announced the 7th edition of its Chef’s Council, taking place March 23-27 2026 in Mexico City. This year’s event will explore the art and science of hot and spicy sensations from around the world.
Promoted as the only global initiative of its kind, Chef’s Council brings together Givaudan’s flavor expertise with top culinary minds from every continent. Launched over 25 years ago, it has become a hallmark of Givaudan’s culinary innovation, uniting science and creativity to shape the future of food. The outcomes of each session have led to industry-first breakthroughs and new technologies, transforming creative concepts into practical solutions that help customers deliver food experiences that resonate with consumers internationally,
This year’s edition promises to unlock new dimensions of hotness: from extreme pungency and spiciness to lingering, cooling, and contrasting effects.
“Around the world, more than 80% of people are eager to explore hot and spicy foods from multiple cultures, yet spiciness is about far more than just heat,” said Thomas Ullram, global marketing director of Vernier, Switzerland-headquartered Givaudan. “In Mexico City we will be uniting the culinary creativity of world-class chefs with our deep expertise in flavor and taste to push the boundaries of hot and spicy, embracing all the nuances and sensations that make heat truly satisfying.”
During this intense culinary week, participants will take part in a Hotness Trek, exploring markets, street food and restaurants for inspiration, followed by cooking workshops. Together, they will examine cooking techniques, layering of ingredients, taste pairing, and contrasts that trigger new sensory reactions, bridging the gap between culinary artistry and scientific innovation.
At the heart of the event are the chefs themselves. Their hands-on experimentation drives concepts that help food manufacturers capture that elusive “wow factor,” creating products that feel authentic, exciting and satisfying. Representing diverse culinary traditions, five exceptional chefs will collaborate with Givaudan experts to explore the next frontier of hot and spicy innovation. Their profiles appear below.
Latin America: Chef Ricardo Muñoz Zurita of Mexico City (pictured above ) – chef, researcher, and author, Basque Culinary World Prize finalist (2017), Mexican Academy of Gastronomy Award (2018). He is regarded as one of the most influential figures in Mexican cuisine, preserving its culinary heritage through his acclaimed restaurants Azul Histórico, Azul Condesa and Azul y Oro.
North America: Chef Saul Montiel (New York City) – executive chef at Cantina Rooftop, celebrity chef, Mexican All-Star chef, El Diario’s “El” Award 2011, a leading voice merging Mexican street food roots with modern North American dining.
Asia-Pacific: Chef Qian YiBin (Shanghai) – Renowned contemporary master chef of Chinese cuisine, China Olympic culinary team coach, World Chefs Challenge international judge and founder of Fusion Creative Kitchen, specializing in Sichuan and Hunan flavor systems.
European Union: Chef Cyrus Todiwala (London) – Award-winning chef, restaurateur, author, and culinary educator, BBC Food Personality of the Year 2014, Catey Award winner, chef proprietor of Café Spice Namasté, one of the world’s longest-running Michelin Bib Gourmand restaurants.
SAMEA.:Chef Mythrayie Iyer (Bengaluru) – culinary innovator, winner of the San Pellegrino Young Chef 2022-23 for South Asia and the Middle East, head chef at Farmlore, founder of the Spice Conscious studio.
