From Chef-Led to Guest-Led: How menus have evolved over three decades

Written by; Darren Tait - Director of Culinary, Te Pae Christchurch Convention Centre

For over 30 years, I have been pursuing excellence in hospitality. From working with food and service standards associated with some of the highest levels of dining, through to delivering weddings, major music festivals, gala dinners and international conferences, I have always believed that great events start with great food.

After more than three decades in the industry, I still believe that. But I have also learned something more important.

People rarely remember the tablecloths. They seldom remember the stage design. They will not always remember the keynote speaker or the colour of the flowers. What they remember is how they felt - and food has an extraordinary ability to shape that feeling.

The meal shared at a wedding becomes part of a family’s story. The conference lunch becomes the moment delegates connect, build relationships and create opportunities. Long after the event has finished, food remains one of the strongest emotional connections guests carry with them. It is more than nourishment. It is memory, culture and conversation. It is often the one touchpoint that engages every guest in the room, regardless of their background, role or reason for attending. Food can, and does, make or break an event.

When I first started in hospitality in 1994, menus often felt very different. A menu was, in many ways, a representation of the chef’s skill, training and technical background. The language was often classical, complex and, at times, intimidating. Dishes were described using words many guests could not pronounce and, even if they could, they were not always sure what would arrive at the table.

At the time, that style carried a certain prestige. It reflected discipline, technique and the traditions of professional kitchens. But it also created distance between the food and the guest. The menu was designed to showcase expertise, but not always to create understanding.

That is one of the biggest shifts I have seen over the past three decades. The modern menu still needs to respect skill and craft, but it must also invite the guest in. It should create curiosity rather than confusion. It should tell a story, build confidence and help people feel connected to what they are about to experience.

In that sense, menu evolution has moved from being chef-led to guest-led. The skill is still there, but today the greatest menus translate that skill into something meaningful, accessible and memorable.

The science of modern-day menu development is still about food, but it is also about understanding people - what they value, what they remember, how they connect, and how we, as hospitality leaders, can use food to create experiences that stay with guests long after the final plate has been cleared. Because great menus do not just feed people. They create memories.

"Great menus still reflect culinary skill, but today's best menus do something more powerful: they help guests understand, connect and remember."

Photo: Darren Tait speaking at the launch of Te Pae Christchurch's refreshed menus event