Givaudan to host 7th Chef’s Council to explore hot and spicy flavour science
Givaudan has announced the 7th edition of its Chef’s Council, a global culinary initiative that brings together leading chefs and flavour scientists to develop new approaches to hot and spicy taste experiences. The event will take place in Mexico City from 23–27 March 2026.
Spicy Korean chicken wings with sesame seeds and chives
The Chef’s Council programme, which has run for more than 25 years, pairs Givaudan’s flavour expertise with culinary practitioners from multiple continents. Previous editions have resulted in new technologies and formulation approaches that have been applied across the food and beverage industry.
Focus on heat perception and sensory complexity
This year’s event will examine the science behind pungency, spiciness, cooling effects, and contrasting sensations. According to Givaudan, more than 80% of consumers globally express interest in exploring hot and spicy foods from different cultures.
“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 at Givaudan. “Through this 7th edition of Chef’s Council, we’re uniting the culinary creativity of world-class chefs with our deep expertise in flavour and taste to push the boundaries of hot and spicy, embracing all the nuances and sensations that make heat truly satisfying.”
International chef panel represents five global regions
The 2026 Chef’s Council will feature five chefs representing distinct culinary traditions and regional flavour systems:
Chef Ricardo Muñoz Zurita (Mexico City), a researcher and author specialising in Mexican culinary heritage, operates the Azul restaurant group and was a Basque Culinary World Prize Finalist in 2017. Chef Saul Montiel (New York City), Executive Chef at Cantina Rooftop, brings expertise in Mexican street food adapted for North American markets.
From the Asia-Pacific region, Chef Qian YiBin (Shanghai) contributes knowledge of Sichuan and Hunan flavour systems as founder of Fusion Creative Kitchen and coach of the China Olympic culinary team. Chef Cyrus Todiwala (London), proprietor of Café Spice Namasté—one of the longest-running Michelin Bib Gourmand restaurants—represents European perspectives on spice application. Chef Mythrayie Iyer (Bengaluru), winner of San Pellegrino Young Chef 2022-23 for South Asia and the Middle East, rounds out the panel.
Programme structure combines fieldwork and laboratory sessions
Participants will undertake what Givaudan terms a “Hotness Trek,” visiting local markets, street food vendors, and restaurants to gather sensory data and inspiration. This fieldwork will be followed by cooking workshops examining techniques including ingredient layering, taste pairing, and contrast effects.
The programme aims to translate chef-driven experimentation into formulation-friendly solutions that food manufacturers can scale for commercial production.
Company background
Givaudan, headquartered in Switzerland, is a global leader in fragrance and taste solutions. In 2024, the company employed over 16,900 people worldwide and reported sales of CHF 7.4 billion with free cash flow of 15.6%.
- For more information, visit: https://www.givaudan.com/taste-wellbeing/market-drivers/culinary/hot-and-spicy
