The Mediterranean has always been a living crossroads of cultures, ingredients and ideas, serving as a foundation for global cuisine in the past and continuing to shape it today. As chefs and diners alike push beyond borders in search of authenticity, wellness and flavor, the region’s diverse foodways feel more relevant than ever.
Ahead of next week’s Worlds of Flavor conference at The Culinary Institute of America at Copia in Napa, Calif., we spoke with Jennifer Breckner, director of programs and special projects for The Center for Food & Beverage Leadership Group at the CIA, about how this year’s theme, “Roots of Culture, Seas of Discovery: Mediterranean Culinary Tradition, Exchange, and Invention in the 21st Century,” invites chefs to rethink what Mediterranean cuisine means today. From the rise of modern Greek and Levantine concepts to the deeper stories of migration, trade and resilience that define the region, Breckner shares why the Mediterranean remains one of the world’s most dynamic and instructive culinary landscapes — and why it’s ripe for rediscovery.
Why focus on the Mediterranean now — what makes this region’s culinary history and innovation especially relevant to chefs right now?
Mediterranean cuisine is uniquely positioned to meet today’s culinary demands for health, sustainability, and flavor. Whether through the rise in the US of high-end restaurants focusing on Greek or Portuguese menus or the rapid expansion of fast-casual concepts like CAVA and The Great Greek Mediterranean Grill, Mediterranean food is making a robust impact across the industry.
At their core, these cuisines celebrate quality ingredients and the producers who tend them, and bold, satisfying flavors — rooted in cultures where food is central to daily life and community. As chefs seek to differentiate their menus, the Mediterranean offers a diverse and time-tested playbook of techniques, ingredients and traditions to draw influence from.
Importantly, American diners are moving beyond the generic idea of “Mediterranean cuisine” toward deeper regional exploration — Greek, Lebanese, Turkish, Moroccan and more. This shift opens up new opportunities for chefs to tell authentic stories, introduce vibrant flavors, and connect with guests in meaningful ways. We’ll hear more about how to do this in the Day 2 discussion, Mediterranean Global Flavors Driving US Menu Innovation, with Erica Holland-Toll of the Culinary Edge, Bob Andersen of The Great Greek Mediterranean Grill and Rose Previte of Maydan, who will be able to address their path to success across Mediterranean concepts.
The Mediterranean is often viewed through a wellness lens, but its foodways are deeply shaped by migration, conflict and cultural exchange. How is the conference addressing that complexity?
On Day 1 of Worlds of Flavor, the conference addresses the depth and complexity of Mediterranean foodways head-on. Frances Kim of Saveur will moderate a panel featuring chefs and scholars — Melek Erdal (UK), Fabrizia Lanza (Sicily), George McLeod (Portugal) and Nader Meharavari (California) — whose backgrounds span Turkish Kurdish, Sicilian, Portuguese and Persian traditions.
Through their lived experiences and culinary expertise, they’ll challenge the notion of a singular Mediterranean identity and unpack how migration, conflict, religion, trade and empire have shaped the region’s food cultures.
For chefs, this is an opportunity to move beyond the wellness narrative and engage with the real stories behind the ingredients and techniques we use. Understanding this complexity isn’t just academic — it’s essential to creating menus that honor heritage, spark dialogue and connect with guests on a deeper level.
This year’s conference theme is titled, “Roots of Culture, Seas of Discovery: Mediterranean culinary tradition, exchange and invention in the 21st Century.” With third culture cuisine and global fusion reshaping what authenticity means — how do Mediterranean traditions offer a unique platform for that kind of creativity?
The Mediterranean has long been a crossroads of civilizations — its name, “sea between the lands,” reflects its role as a conduit for culinary and cultural exchange, trade, and the migration of people, ingredients and traditions.
Chef Jordon Ezra King’s demo of Zucca alla Scapece in the Day 3 general session Shared Shores, Distinct Flavors: Southern Italy and Morocco in Conversation illustrates this beautifully. The dish traces its lineage from ancient Persian al-sikbaj, through Moorish Spain’s escabeche, to Naples, where it became alla scapece. Though the technique — a sweet-and-sour vinegar-based dressing — remains consistent, the ingredients and cultural contexts have shifted, showcasing how Mediterranean foodways adapt and evolve.
Also joining us are brothers Armbay and Dotee Zakaria of NAWAL, a pop-up based in Los Angeles. Their menu blends Syrian cuisine — which, with its coastline on the eastern Mediterranean, is an integral part of the region — with their mother’s Egyptian recipes, interpreted through a Circassian lens. Their food tells a story of migration and cultural exchange within a deeply personal, familial context.
This kind of culinary storytelling offers chefs a rich platform for innovation, rooted in history yet open to reinterpretation — a perfect reflection of how Mediterranean traditions support third culture cuisine and global fusion.
Which voices or regions within the Mediterranean are you most excited to spotlight this year and where are you seeing the most exciting innovation with Mediterranean flavors in foodservice today?
I’m excited about the full lineup, but I’m especially drawn to voices that represent often-overlooked areas of culinary and beverage history. Melek Erdal, a Turkish-Kurdish cook in the UK, is writing the first Kurdish cookbook — an important step for a cuisine rooted in oral tradition and regional nuance. I’m also looking forward to the wine session I am hosting with the CIA’s Tim Buzinski and Scott Stroemer, a sommelier and bar director from Chicago, featuring rare varietals from Palestine, Cyprus, Lebanon and Turkey — grapes and producers that deserve more attention. And George McCleod’s zero-waste restaurant SEM in Lisbon is a standout — his use of traditional Portuguese techniques to drive sustainability and flavor is something chefs will connect with. Promoting underrepresented culinary voices and traditions, especially in the realm of the Mediterranean is a priority for me, and this year’s program delivers.
What do you hope attendees take home from this year’s conference?
At Worlds of Flavor, I want chefs and operators to walk away with fresh inspiration and a deeper respect for global cuisines. This year’s Mediterranean focus goes beyond the usual diet narrative and tourist-favorite countries — there are 22+ nations with rich, diverse culinary traditions that have evolved over millennia. I’m especially passionate about spotlighting underrepresented voices and showing how these cultures are innovating while staying rooted in tradition. The goal is to spark ideas chefs can take back to their kitchens and menus, and to fuel ongoing growth in our industry through bold, thoughtful programming.
Related stories:
- Menus of Change Q&A: Building a better food system, one menu at a time
- Worlds of Flavor 2024: A celebration of culinary migration, tradition and connection
- Q&A: How cultural blending, migration are reshaping culinary traditions
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