Let’s get one thing out of the way: awards are outstanding, but they shouldn’t be the reason you start tinkering with foie gras and foam. Creating a signature dish is about telling your story, connecting with people, and putting something unforgettable on a plate. The awards? They’re the byproduct of something deeper—something genuine.
Whether you’re an ambitious cook dreaming of Michelin stars or a seasoned chef looking to make a mark, this is your roadmap to crafting a dish that not only wows judges but also wins hearts.
1. Begin with the dish that will not leave you alone
Every cook has that dish. That one that just obsesses you on your way home on the subway or while chopping onions over and over again. Maybe that childhood dish, like your mom’s Sunday stew. Or the one you had while travelling abroad — rich, jolting, largely unexplored. That subconscious memory of that dish is not always nostalgia. It’s a clue.
Signature dishes don’t come from brainstorming. They come from the heart. Stop following trends and ask instead: what is the dish that I want everyone to try? That’s where you should begin.
2. Tell a Story Without Saying a Word
A winning dish is more than a flavour bomb – it’s a story. The greatest dishes that win restaurant awards are like little love letters on a plate. You might not be able to explain it table-to-table, but the dish should convey something about you: where you’re from, what you’re passionate about, and what you love to cook.
Maybe it’s in remembrance of your grandmother. Maybe it’s a celebration of your first day in the kitchen. It could be a celebration of having bounced back after a restaurant closed down. It doesn’t need to be overwhelming. It just has to be genuine. A dish with heart will always win out over a dish with technique.
3. Start Simple, Then Add Layers
The base of any signature dish must be something solid, tasty and straightforward. Don’t start with foams and fermented ingredients. Start with flavour – clean, strong, and assertive.
What is the bass line? What is the star of the show? From there, you can start to build. Add texture. Add contrast. Create tension and release like a song. Surprise them. But never for the sake of surprise itself. It all has to tie the soul of the dish together.
4. Taste Like a Maniac
Most genius dishes are born of practice, not experimentation. You must taste all the time. Not one time. Not two times. Dozens of times. Every version. Every iteration.
Leverage the people who work under you. Consult with your sous chef. Feed the true, honest regulars. Feedback is your flashlight. Don’t listen to what they say — but how they react. Do their eyes light up? Do they slow down? Do they keep eating after they’re full?
5. Make It Craveable, Not Just Clever
It’s easy to get caught up in what’s “impressive.” The three-day curing of the sous-vide duck. The smoke bubbles. The 12-part garnish. However, the fact is that the best dishes often win awards. They’re not just looked at or admired. People eat them.
What’s a great signature dish? It’s the one they can’t wait to share with their friends, and attempt to recreate. What’s a great signature dish if it’s not one that people love? That’s not a winning dish.
So go ahead — tinker away on the technique. But then ask yourself: would I want to be eating this tomorrow?
6. Let It Live on the Menu—and Breathe
Get it on the menu. Serve it to real people. No, you don’t wait until it’s “perfect”—because there’s no such thing as perfect—and just let it breathe in the open. It doesn’t matter how it performs in your test kitchen lab. How it does on a Friday night when it’s busy definitely matters.
You want to see if it fits in with everything else you do. Does it make sense? Does it add to the experience? Is your kitchen proud of you for cooking it? Those are signs it’s going to be real.
7. Make It Yours, Not Just Good
There are a million great dishes out there. What turns a good dish into a signature is ownership. People should be able to know that they are eating your dish when they taste it. Not from a book. Not from a YouTube video. You.
It could be a technique you’ve been trying to master for years. Or a spice blend you’ve made based on your personal taste. Or a way of plating that people remember. Whatever it is, harness it. That’s not to be better than everyone else – that’s just to be uniquely you.
Therefore, there is no generic perfection in judging. Critics and guests want identity. They want soul.
- Let the Buzz Build Before the Trophies Come
If your signature dish is working, people will start talking. Not just in reviews—but at tables, in DMs, on kitchen lineups around town. You’ll know because the same dish gets ordered again and again. You’ll know when other chefs come in and ask for “the one.”
This is where the awards begin to come in. Not because you went after them, but because your food connected with them. The buzz happens naturally. You get invited to cook at events. Your dish gets photographed. Talked about. Written about.
9. Cook for the Joy—That’s What People Taste
The truth is, not every good dish gets an official award. Some get something quieter, yet deeper: a place in people’s memories. A sense of joy. A longing. A connection.
That is the real prize. If you create something that people remember months later—if your cooking makes someone smile, cry, or feel seen—you’ve already won.
To sum up
So by all means, aim high. Push yourself. Respect the craft. But also: have fun. Cook with heart. Take risks. Be weird. Be yourself. Make your dish a gift, not a performance.
The best chefs don’t cook only for stars. They cook because they love this crazy, beautiful thing we do, which is called feeding people. And you can tell—every bite.
