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FUTURE MENUS 2025 HELPS CHEFS TRANSFORM INSIGHTS INTO IMPACT.

For Chef Donaldson Madubela, Executive Chef at NH Hotels Sandton, food isn’t just about flavour – it’s about staying curious, inspired, and relevant. In an industry where global trends and guest expectations evolve faster than ever.

“The value of Future Menu trends is extraordinary,” says Chef Donaldson. “People now follow trends to enjoy certain products. As chefs, it’s our responsibility to keep up with those trends and educate our guests so they can experience something new.”

Watch: Chef Donaldson on how Future Menus 2025 can inspire your kitchen.

 

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Unilever Food Solutions - Future Menus 2025 - Chef Donaldson

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HOW FUTURE MENUS 2025 INSPIRES CHEFS

The Future Menus programme explores the food trends shaping kitchens around the world, from bold flavour fusions to local ingredient-forward creativity and sustainability-driven cooking. For Chef Donaldson, that knowledge translates directly into better dining experiences at his hotel kitchen.

“Food is like fashion,” he says. “You have to collaborate and keep learning about the products on your menu. That way you create dishes people come back for again and again.”

By using trusted Unilever Food Solutions (UFS) products, his team maintains the consistency and versatility that hotel kitchens rely on. From Robertsons spices that bring depth and flavour to dishes, to Carte D’Or desserts that deliver texture and flexibility at scale, these pantry essentials help chefs stay efficient without compromising on creativity.

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Chef Donaldson draws inspiration from the Culinary Roots trend, which celebrates tradition while embracing innovation

HOW CHEFS CAN USE FOOD TRENDS IN 2025

Chef Donaldson draws inspiration from the Culinary Roots trend, which celebrates tradition while embracing innovation.

“Culinary roots help keep those dishes alive, even if they’ve been modernised, so the next generation of chefs knows where we come from,” he explains. “It’s important that we don’t lose ourselves and our heritage.”

For visiting tourists and local diners alike, authentic South African flavours are part of what makes every meal memorable. “I think each tourist who comes here looks forward to those authentic local flavours,” he adds.

Explore Culinary Roots in Your Copy of the Guide.

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A WORLD WITHOUT BORDERS

The Borderless Cuisine trend encourages chefs to combine cultures through taste, and for Chef Donaldson, it’s an everyday reality.

“It’s about local guests being able to sample something international they’ve never had before,” he says, “while international guests find something from their own countries with a South African touch. That’s what Borderless Cuisine offers at this property.”

This cross-cultural approach keeps dining vibrant and relevant, bridging the gap between what travellers expect and what makes South African food unique.

The Borderless Cuisine trend encourages chefs to combine cultures through taste
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WHY FUTURE MENUS MATTERS

At its core, Future Menus 2025 is a tool for innovation and consistency. It helps professionals like Chef Donaldson understand what diners want now and where the industry is headed next.

“Future Menus is a valuable tool for all of us,” he says. “It gives you direction on where trends are going and what you need to focus on. It also helps us deliver consistency and cater for both local and international guests at the hotel.”

With UFS products at the centre of his kitchen, Chef Donaldson continues to balance creativity with efficiency, bringing the spirit of Future Menus to life in every dish served.

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