Givaudan’s Chef’s Council Mexico 2026
Shaping hot and spicy innovation
Exploring the art and science of hot and spicy sensations from around the world.
Givaudan’s 7th Chef’s Council returns this March in Mexico City, bringing together world-renowned chefs and Givaudan flavour experts to explore the future of hot and spicy innovation through global collaboration.
Each of the five visionary chefs embodies a distinct dimension of Givaudan’s hot and spicy vision – blending local authenticity with global inspiration.
LATIN AMERICA
Chef Ricardo Muñoz Zurita
(Mexico City)
Azul Histórico, Azul Condesa, Azul y Oro
Chef, researcher, and author known as ‘the anthropologist of Mexican cuisine’. Honored by TIME magazine as ‘Prophet and Preserver of Mexican Culinary Tradition’, he has served as a consultant for UNESCO recognising Mexican cuisine as Intangible Cultural Heritage of Humanity.
NORTH AMERICA
Chef Saul Montiel
(New York City)
Owner of Única Tacos y Tequila, Executive Chef at Cantina Rooftop
Television personality, and Epicurious chef, he has been featured on Telemundo, Univision, Today Show, Good Day NY, NY Post, Food Insider, Forbes, Time Out, Cooking Channel, Food & Wine, Condé Nast Traveller, Food Network’s Chopped, and more.
ASIA PACIFIC
Chef Qian YiBin (钱以斌) (Shanghai)
Founder of
Fusion Creative Kitchen
Renowned contemporary master chef of Chinese Cuisine specialising in Sichuan and Hunan flavour systems, China Olympic culinary team coach, World Chefs Challenge international judge.
EUROPE
Chef Cyrus Todiwala
(London)
Chef Proprietor
of Café Spice Namasté
Award-winning chef, restaurateur, author, and culinary educator, BBC Food Personality of the Year 2014, Catey Award winner, his Café Spice Namasté is one of the world’s longest-running Michelin Bib Gourmand restaurants.
SAMEA
Chef Mythrayie Iyer
(Bengaluru)
Head Chef at Farmlore and Founder of Spice Conscious Studio
Culinary innovator with a strong commitment to sustainability and regional ingredients, winner of the San Pellegrino Young Chef 2022-2023 for South Asia and the Middle East.
Hot and spicy: where global trends meet culinary innovation
Our flavour experts collaborate with culinary masters to translate global trends into sensory experiences that resonate with diverse consumers based on overall global trends for hot and spicy.
Shaping the future of heat, together
At Givaudan, we believe innovation begins with collaboration. The Givaudan’s Chef’s Council is more than an event – it’s a melting pot of culinary expertise, scientific innovation, and future-forward creativity.
Discover how our experts can help craft your next hot and spicy creation.
About Givaudan’s Chef’s Council
Givaudan’s Chef’s Council is the only global initiative of its kind, uniting Givaudan’s unmatched flavour 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 Givaudan’s Chef’s Council has 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.