Kimpton launches global culinary programme with secret menus and chef-led experiences - Get updated on what's happening in tourism!

Kimpton Hotels & Restaurants is expanding its culinary offering with the launch of The Curious Palate, a global food and beverage programme designed to make dining a more distinctive part of the hotel experience. The initiative brings together chefs and bartenders from across the brand’s international portfolio, encouraging them to develop original menus, unexpected combinations and experiences inspired by their destinations.

The programme is being introduced across Kimpton properties worldwide, with individual hotels adapting the concept to their local culinary traditions and guest preferences. Rather than introducing a standardised restaurant offering, Kimpton aims to create different experiences at each property, ranging from secret menus and chef-led dinners to cocktail collaborations and informal social gatherings.

For the hospitality industry, the initiative reflects the growing importance of food and beverage experiences in hotel positioning. Restaurants and bars are increasingly used to attract local customers as well as overnight guests, while distinctive culinary concepts can help properties differentiate themselves within competitive urban and resort markets. Kimpton, part of IHG Hotels & Resorts’ Luxury & Lifestyle portfolio, is building on its established emphasis on restaurants as destinations in their own right.

International chefs develop local concepts

At the centre of The Curious Palate is a network of chefs and bartenders working across Kimpton hotels in Asia, Europe, the Middle East and the Americas. Participants share culinary ideas, ingredients and techniques, with the possibility of developing visiting-chef events, temporary bar concepts and collaborations between properties.

The programme also incorporates existing Kimpton experiences, including its morning beverage offering, Kimpton Kickstart, and the IYKYK concept, which features items that guests can order even though they do not appear on the regular menu.

Vicki Poulos, Vice President of Luxury & Lifestyle Brands at IHG, described the initiative as an opportunity for culinary teams to experiment and develop individual identities.

“The Curious Palate celebrates the incredible chefs, bartenders and creative minds who make Kimpton what it is, and gives them even more room to experiment, surprise and bring a little personality to the table.”

The concept was presented through an inaugural Table of Curiosity dinner at Kimpton Mirador Pacific Grove on California’s Monterey Peninsula. Chefs and bar specialists from several international properties developed a menu combining regional Californian ingredients with influences from their home destinations.

Among the dishes and drinks served were a Hong Kong-inspired margarita, Saudi Arabian camel fillet and sea urchin risotto influenced by Japanese cuisine.

Participating chefs represented hotels in Nashville, Riyadh, Barcelona, Tokyo and Bangkok, while bartenders joined from Hong Kong, Edinburgh and Grand Cayman.

From London and Riyadh to Grand Cayman

The programme is already taking different forms at individual Kimpton properties.

At Kimpton Fitzroy London, the Lobby Café has introduced Fitzroy & Fries, combining a martini with unlimited fries in an afternoon and evening offering available after 4 p.m.

In Riyadh, the Kimpton KAFD offers a personalised Chef’s Table experience at The Vinyl by Embers. The chef develops an individual menu after discussing the guest’s preferences and dietary requirements, using fresh ingredients available on the day alongside local Saudi products.

At Kimpton Seafire Resort + Spa in Grand Cayman, the AVE restaurant offers a multi-course Chef’s Table experience with selected beverage pairings and views of the wood-fired kitchen. The experience is scheduled from Thursday to Monday evenings.

In the United States, Kimpton Canary Hotel in Santa Barbara offers an unlisted room-service combination of banana milkshake, fries and sparkling wine, while Kimpton Sawyer Hotel in Sacramento has partnered with independent bookstore Capital Books to combine morning refreshments with a selection of books.

These examples illustrate how the programme can be adapted to different hotel environments, from city properties to luxury beach resorts.

Seasonal experiences and destination identity

The Curious Palate also includes seasonal food and beverage initiatives. From 27 November 2026 to 28 February 2027, Kimpton hotels in North America and most participating international properties will offer a festive cocktail developed by a member of the brand’s Edinburgh bar team.

Other properties are introducing limited-time menus and locally inspired drinks, including Kimpton Surfcomber Miami, where a seasonal cocktail selection draws on South Beach’s coastal atmosphere.

The broader objective is to connect hotel dining more closely with the character of each destination. Kimpton plans to highlight the chefs, bartenders and local producers behind its culinary experiences through digital storytelling and social media.

For travel advisors and tour operators, the programme creates additional opportunities to position Kimpton properties around gastronomy and experiential travel, particularly for guests interested in restaurants, local food cultures and personalised services.

Kimpton currently operates in 90 destinations worldwide, according to the company, with a further 67 properties planned for future openings. The Curious Palate will develop across this expanding portfolio, although individual experiences, menus and availability will vary by hotel.

Image Credit: © IHG