Chef Alex Atala announced on May 28, 2026 that ants would no longer appear on D.O.M.'s menu in São Paulo. The Amazonian delicacy, once a staple of the restaurant's Indigenous-inspired dishes, has vanished from the supply chain as El Niño floods and heatwaves cut shipping routes. Atala told AFP, "I have been adjusting weekly because certain products aren't available, and floods have delayed fresh produce, forcing me to rethink the menu."
In Copenhagen, Rasmus Munk is testing cocoa‑free chocolate made from brewer's spent grains at Alchemist. Munk said, "The chocolate market is under pressure, so we are making chocolate from BSG." The shift comes as cocoa plantations face droughts and price spikes, prompting chefs to seek sustainable alternatives.
Osaka's Yusuke Takada is reshaping his menu around warm‑water fish that have drifted closer to Japanese coasts. Takada told reporters, "In Japan it's not a problem but we are seeing changes in fish migration." The altered ocean currents caused by El Niño have shifted species distribution, forcing chefs to adapt their seafood offerings.
Spanish chef Quique Dacosta recalled the 2024 storm that wiped out vineyards, orange groves, and Albufera rice in Denia. Dacosta said, "The storm destroyed 250 people and decimated crops, threatening staple paella ingredients." His experience underscores how extreme weather can erode culinary traditions.
The 2026 El Niño cycle is predicted to be the strongest in the past decade, prompting chefs worldwide to rethink sourcing and negotiate with suppliers. Industry groups plan a conference in June to align strategies, with a vote on sustainability standards expected in August. The culinary community will continue to monitor the climate pattern and adjust menus to safeguard both flavor and supply chains.