At this year’s Michelin Guide awards in France, the buzz extended beyond the stars gained or lost. Conversations among chefs were increasingly dominated by artificial intelligence. Matan Zaken, the 32-year-old chef behind the one-Michelin-star Nhome in Paris, shared how AI, particularly tools like ChatGPT, is becoming a quiet yet significant part of the culinary world. Though many chefs are hesitant to publicly acknowledge their use of such tools, Zaken believes AI is already widely used behind the scenes.
Zaken is open about integrating AI into his creative process, finding that it helps uncover unexpected ingredient pairings. One such discovery, combining peanuts and wild garlic, emerged from ChatGPT Premium, which he says is beginning to understand his culinary style. Rather than relying solely on traditional methods, he now taps into massive online resources including image databases, recipes, and even food molecule analysis to inspire new dishes.
In an artistic collaboration with the digital art collective Obvious, Zaken took inspiration from AI-generated food images to create actual dishes—flipping the traditional cooking process on its head. Instead of starting with ingredients, he began with the visual and conceptual prompts provided by AI.
Yet, the embrace of technology is far from universal. Veteran chefs like Philippe Etchebest maintain that AI cannot replicate the sensory and emotional nuances of human cooking. He and others view the kitchen as an artisanal space where tradition, touch, and taste matter most. Thibaut Spiwack of the eco-conscious restaurant Anona, and Thierry Bridron of the Valrhona cooking school, echo this sentiment, emphasizing the human connection and natural beauty behind each dish.
Still, while AI may not be welcomed for its creative input by all, many chefs appreciate its value in easing daily operational burdens. From drafting emails and managing staff schedules to calculating carbon footprints and food costs, new applications like Menu and Fullsoon are enhancing kitchen efficiency. Some systems can even predict customer demand using purchase data, weather forecasts, and local event calendars.
For food science expert Raphael Haumont, the most exciting AI potential lies in discovering new flavors. By analyzing molecular properties and vast recipe archives, AI might suggest combinations like chocolate and cucumber—once unthinkable, now proven delightful. As the culinary world continues to evolve, AI seems poised to take a firm, if quiet, place at the table.
READ MORE: