Culinary Trends for 2026: What Local Chefs Are Loving This Year
As we step into 2026, the culinary world is evolving with bold flavors, intentional ingredients and a renewed focus on health, sustainability and local sourcing. In the Lowcountry, chefs are leading the way with food trends that reflect both global awareness and community connection. From nutrient-dense dishes and olive oil-forward cooking to nostalgic comfort meals made with premium ingredients, the year ahead promises mindful eating with maximum flavor. We asked top chefs from Hilton Head and Bluffton to share their favorite culinary trends for 2026 — and their insights offer a delicious preview of what’s to come in local kitchens and beyond.
The Sea Pines Resort
“My favorite trend for 2026 will be the continued push toward healthy and sustainable food items. Our guests continue to seek out vegetable-forward dishes with whole grains and health-forward sauces. This includes a shift toward fish- and poultry-focused dishes.”
— Chef Benjamin Harris
Hilton Head Olive Oils & Balsamics
“I see customers looking for more balance in how they cook and what they consume. They want to balance health, wellness and flavor. As information about gut health, fiber, protein and healthy fats such as olive oil becomes more available, people are choosing to eat more mindfully. I believe the days of ‘fat-free’ or ‘cabbage soup’ diet trends are gone. Consumers today are more knowledgeable and information-driven than ever. It shows in how they choose ingredients and what they cook with. We are seeing a real surge in traditional cooking methods and, of course, balance.”
— Rachel Lively
The Sour Loaf Co.
“For 2026 I’m loving the quiet revolt back to real, hyper-local food. Folks are drifting from industrial shortcuts and reaching for ingredients with heart — grown nearby, handled with intention and made by actual humans. And with it comes this sweet return to community. Neighbors knowing their baker, their farmer, their miller again. Good food doesn’t need a lab; it needs time, soil and people who care. That’s the future I’m excited for.”
— Chef Lindsay Shockley
Cactus Street Cantina
“I’m loving the fusion and cross of cultural trends. The blending of flavors from different parts of the world can put a different spin on dishes.”
— Lauren Jordan
