Chefs quietly embrace AI in the kitchen

At this year’s Michelin Guide awards in France, AI sparked nearly as much conversation as the stars themselves.

Paris-based chef Matan Zaken, of the one-star restaurant Nhome, said AI dominated discussions among chefs, even though many are hesitant to admit they already rely on tools like ChatGPT for inspiration and recipe development.

Zaken openly embraces AI in his kitchen, using platforms like ChatGPT Premium to generate ingredient pairings—such as peanuts and wild garlic—that he might not have considered otherwise. Instead of starting with traditional tastings, he now consults vast databases of food imagery and chemical profiles.

In a recent collaboration with the digital collective Obvious Art, AI-generated food photos came first, and Zaken created dishes to match them.

Still, not everyone is sold on AI’s place in haute cuisine. Some top chefs insist that no algorithm can replace the human palate or creativity honed by years of training.

Philippe Etchebest, who just earned a second Michelin star, argued that while AI may be helpful elsewhere, it has no place in the artistry of the kitchen. Others worry it strays too far from the culinary traditions rooted in local produce and craftsmanship.

Many chefs, however, seem more open to using AI behind the scenes. From managing kitchen rotas to predicting ingredient costs or carbon footprints, phone apps like Menu and Fullsoon are gaining popularity.

Experts believe molecular databases and cookbook analysis could revolutionise flavour pairing and food presentation, while robots might one day take over laborious prep work—peeling potatoes included.

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