Why Global Flavours and F&B Hybridisation Are Reshaping Event Catering Menus

As Executive Chef at TGP Events & Catering, Michel Nassar brings a globally inspired mindset to the table.  

With a deep appreciation for tradition and a curiosity for innovation, he speaks to us about how culinary diversification is changing the way chefs and clients think about food today. 

Q1: What does culinary diversification mean to you in today’s landscape? 

It’s about more than mixing cuisines. For me, it’s the ability to reflect different cultural influences in a way that feels natural and respectful.   

A dish can carry elements from multiple places, but what matters is how those elements come together. Guests today are open to discovery, and it’s our job to guide them through that experience thoughtfully. 

Q2: How do you approach global fusion without losing a dish’s identity? 

You start by understanding the foundation of a dish. What makes it what it is? Once you have that, you can build around it. I prefer to work with contrasts that complement rather than compete.  

The goal isn’t to reinvent something just for the sake of it, but to highlight shared techniques, ingredients or flavours in a way that adds meaning. 

Q3: Has the rise in hybridisation changed the way you develop menus for events? 

Yes, quite a bit. There’s a greater appetite for bold, cross-cultural formats, and clients are more receptive to unexpected ideas. But it’s not just about what’s new or trending.   

We take time to understand the audience, the setting, and the purpose of the event. From there, we design menus that feel unique but still grounded.

Sometimes that means blending influences. Other times, it’s about presenting a traditional dish in a more refined or interactive way. 

Q4: What role does your team’s diversity play in your approach to menu development? 

A very important one. Our team brings a wide range of cultural and culinary backgrounds, and that opens constant opportunities for collaboration. It’s not about showing off technique. It’s about sharing perspectives.  

One chef might bring a preparation method I’ve never used. Another might introduce a spice or pairing I hadn’t considered. These exchanges shape the way we think and cook. 

Q5: We’re seeing a shift toward more immersive dining. How do you bring that into a catering setting?

Immersive experiences don’t have to be elaborate. Sometimes it’s as simple as creating a moment where guests can personalise their plate or speak to the chef preparing it.  

Other times, it’s about how a dish is introduced, the way it’s served, or the story behind it. People are more engaged when they feel connected to the food and the process behind it. That’s something we keep in mind.   

Q6: Are there any street food influences that have made their way into your more premium catering and event experiences? 

Definitely. Street food has character, and it often brings a strong sense of place. We look at how those formats can be reinterpreted in a way that still feels true to their origin but works in a more elevated setting.   

That might involve rethinking the format, the serving style, or the flavour balance. The key is not to sanitise it too much. Guests still want that soul. 

Q7: Finally, what advice would you give to chefs navigating global trends without losing their voice?

Stay rooted in your own values and background. Use trends as a lens, not a direction.  

Listen to your team, stay curious, and always ask why something belongs on the plate.

If there’s a story to tell, see what you can do to tell it honestly and in your own way.  

People can feel the difference between something made with intent and something made to impress. The more personal your approach, the more meaningful the result.