Our dedicated flavourists apply their creative flair to our proprietary flavour creation tools to invent and perfect numerous popular food and drink brands and to create high-performance taste enhancements. A further layer of artistry is added when these same flavourists and food scientists collaborate with our world-renowned ChefsCouncil™, the alliance of top-rated restaurant chefs and flavour experts who work exclusively with Givaudan in this way.

Great ideas can come from anywhere, which is why we bring together the finest culinary experts from all over the world to exchange ideas with our own international chefs at our ChefsCouncil™.

Over the last four years, the ChefsCouncil™ has convened in culinary centres in Napa Valley, California, Cincinnati, Ohio and Barcelona, Spain exploring flavour trends and inspiring gold standard sweet and savoury flavours from vanilla, butter and cream to chicken and beef. 

In October 2010 we headed to Hong Kong, the heart of Asia’s cuisine, where we explored the Japanese taste concepts of Umami and Kokumi demonstrated across cultures. We enjoyed the company of guest chefs Alex Atala (D.O.M. Restaurant) from São Paulo, Brazil, Paul Virant (Vie Restaurant) from Chicago, USA, Alvin Leung (Bo Innovation) from Hong Kong and Jordi Roca (El Celler de Can Roca) from Girona, Spain.

The ChefsCouncil™ is a perfect example of how we at Givaudan combine the artistry of food preparation with the science of flavour technology – the foundation of our creative process – to generate relevant, marketable products for your brands.