Flavors and fragrances company Givaudan has announced its seventh annual Chef’s Council, taking place from March 23-27 in Mexico City. This year’s event will explore the art and science of hot and spicy sensations from around the world, the brand says.

Chef’s Council is the only global initiative of its kind, uniting Givaudan’s flavor expertise with top culinary minds from every continent, Givaudan says. Launched over 25 years ago, it has become a hallmark of the company's culinary innovation, uniting science and creativity to shape the future of food. The outcomes of each Chef’s Council have reportedly led to industry-first breakthroughs and new technologies, transforming creative concepts into practical solutions that help customers deliver food experiences that resonate with consumers around the world.

This edition promises to unlock new dimensions of hotness: from extreme pungency and spiciness to lingering, cooling, and contrasting effects, the brand says.

“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," says Thomas Ullram, global marketing director, 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.” 

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 Chef’s Council are the chefs themselves, the company says. Their hands-on experimentation drives concepts that aim to help food manufacturers capture that elusive "wow factor," creating products that feel authentic, exciting, and satisfying. Representing diverse culinary traditions from across the globe, five chefs will collaborate with Givaudan experts to explore the next frontier of hot and spicy innovation:

• LATAM: Chef Ricardo Muñoz Zurita (Mexico City) – Chef, researcher, and author; Basque Culinary World Prize Finalist (2017); Mexican Academy of Gastronomy Award (2018); and an influential figure in Mexican cuisine preserving Mexican culinary heritage through his acclaimed restaurants Azul Histórico, Azul Condesa, and Azul y Oro.
• NOAM: Chef Saul Montiel (New York City) – Executive chef at Cantina Rooftop; celebrity chef; Mexican All-Star Chef; El Diario's "El" Award 2011; and a voice merging Mexican street food roots with modern North American dining.
• APAC: Chef Qian YiBin (钱以斌) (Shanghai) – 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.
• EU: Chef Cyrus Todiwala (London) – Award-winning chef, restaurateur, author, and culinary educator; BBC Food Personality of the Year 2014; Catey Award winner; and 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; and founder of Spice Conscious studio

By turning creativity into formulation‑friendly, scalable, and more sustainable solutions, this edition of Chef’s Council strives to deliver complex, dynamic sensations that help customers meet rising consumer expectations, Givaudan comments.

Discover more about Chef’s Council and follow the journey of hot and spicy innovation here.

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