As the appetite for bold, worldly flavors grows across the foodservice industry, chefs are looking to balance authenticity with accessibility. At Ken’s Foods, that challenge isn’t just a trend—it’s a strategic vision.
Led by Chefs Chris Gatto and Greg Schweizer, Ken’s Culinary Team is helping operators unlock global flavor potential with versatile sauces, dressings, and marinades that work across menu platforms.
“Consumers’ diverse palates are a huge driver,” said Chef Chris Gatto. “Younger generations especially are more willing to try new flavors, and global ingredients are far more accessible to chefs now than they were even a decade ago.”
Chef Greg Schweizer agreed, adding that social media plays a powerful role. “Instagram and TikTok have shrunk the culinary world. Trends that used to stay niche are going mainstream fast—and that’s showing up in national restaurant menus.”
Cultural exchange, travel, and immigration are also influencing the shift. “We’re seeing more regional cuisines pop up in everyday dining, and it’s reshaping what ‘mainstream’ even means,” added Schweizer.
At Ken’s, inspiration comes from around the globe. “Soy, ginger, sesame, tahini, sumac—those are all ingredients we’ve been working with,” said Gatto. “We’re also seeing tamarind, harissa, and Peruvian aji amarillo gain momentum.”
Chef Schweizer noted the rising influence of Korean cuisine in particular. “Gochujang is everywhere right now—and for good reason. It brings heat, umami, sweetness—it’s incredibly versatile.” And Ken’s isn’t just talking about these flavors—they’re building them into product lines.
“We’ve created sauces like Sweet Baby Ray’s Korean Barbecue and our bulgogi-style Kogi Barbecue Sauce. It’s about offering operators authentic, functional solutions,” Gatto said.
For Ken’s, global flavor innovation starts with adaptability. Their extensive sauce line includes 14 wing sauce flavors—each one reflecting a cultural tradition, from Nashville Hot to Jamaican Jerk and Sriracha Honey.
“Chicken is a blank canvas,” Gatto explained. “It’s used in virtually every cuisine, so it’s perfect for experimenting with global sauces. Even cauliflower now plays that role.”
One successful adaptation is their Nashville Hot sauce. “When we developed it, we modeled it on the real thing—hot oil, brown sugar, cayenne, smoked paprika,” Gatto said. “It became one of our best product launches because we waited for the right moment—when it went from trend to staple.”
Innovation does not stop at authenticity—it’s also about creativity. “Balsamic and ice cream, miso butter, mushroom with blueberry vinaigrette—these are pairings that surprise people but really work,” said Schweizer.
He added that Ken’s has been exploring how ingredients like feta, basil, and balsamic fig glaze can bring international flair to familiar dishes. “The younger generation is much more adventurous. They’re driving interest in these unique combinations.”
The U.S. is a patchwork of regional flavor preferences, and Ken’s pays close attention. “Tex-Mex is huge in the South and Southwest. But up here in Boston, we’re seeing Portuguese cuisine make waves,” Gatto said.
Schweizer shared that immigrant communities have had a direct impact on local flavor fusions. “You’ll see tacos with curry or even Indian-style queso. That cross-pollination of flavor is very real.”
So how does Ken’s work with restaurant operators and distributors to turn these ideas into menu-ready solutions? “We rarely go in blind,” said Gatto. “Most clients give us direction—like developing new salad flavors for 2025. But we’re also here to inspire, to bring trend insights and flavor platforms to the table.”
For national chains, Ken’s often starts with a white paper screener before narrowing in on specific concepts. For smaller operators, the process is tailored to fit their kitchen constraints and target audience. “We help them stay true to their brand while nudging them toward what’s next,” Schweizer said.
The Power of the Sauce
According to both chefs, sauces and marinades are the easiest entry point to global flavors. “They give chefs flexibility without overhauling the whole kitchen,” said Gatto. “A dressing or glaze can turn a basic chicken wrap into something inspired by Southeast Asia or the Mediterranean.”
Schweizer added that Ken’s sauces are designed with that versatility in mind. “One SKU can be used as a dip, marinade, or finishing glaze. It’s a cost-effective way to add excitement without complicating operations.”
Some ingredients are already well on their way to becoming menu mainstays. “Gochujang is like the Korean ketchup—it’s that widely used now,” said Gatto.
“You’ll find it on burgers, fries, even meatballs. It’s sweet, spicy, umami—it checks every box.” As for aji amarillo, the chefs see it growing, but with some runway to go. “It’s vibrant and fruity with a little heat,” said Schweizer. “Not quite mainstream yet, but we’re watching it.”
Tamarind is another favorite. “It’s been on one large menu for years,” Gatto noted. “Now it’s showing up everywhere—including retail grocery shelves.”
Functional ingredients like mushrooms and adaptogens are starting to appear in sauces too, but the chefs caution it’s a balancing act. “A lot of those ingredients are bitter,” Gatto said, “but the key is making it taste good first.”
That said, nostalgia still sells. “Brown sugar is easier to incorporate,” Schweizer noted. “We’ve used it in glazes for pork belly, or paired with gochujang for that sweet-spicy balance. It’s comfort food with a twist.”
When asked to pick a breakout global flavor for the coming year, both chefs returned to their current obsessions. “I’m betting on gochujang continuing to grow,” said Gatto. “And I’d love to see tamarind have its moment—it’s already close.”
Schweizer pointed to African flavors and ancient grains. “Things like teff and fonio are gaining attention. They’re nutrient-dense and sustainable—two things operators care about more and more.”
In the end, Ken’s Foods is focused on helping chefs meet the moment—blending culinary creativity with real-world feasibility. “We’re not just making sauces,” said Gatto.
“We’re offering solutions.” Whether it’s through globally inspired wing sauces or reimagined salad dressings, the Ken’s Culinary Team is showing how international flavors can work on real menus for real customers—no passport required.
Interested in menu inspiration, samples, or culinary collaboration?
To learn more, visit the following sites or reach out to a Ken’s Foods representative to discuss how their products can transform your menu:
• KEN’s Food Service • Sweet Baby Ray’s • Kogi Sauce
