California Restaurant Show Announces Line-Up for 2026 Culinary Innovation Theater

ANAHEIM, Calif.  — The California Restaurant Show has unveiled the lineup for its 2026 Culinary Innovation Theater, bringing together celebrity chefs, acclaimed restaurateurs, pastry experts, wine professionals and culinary innovators for three days of live demonstrations, interactive competitions and educational experiences designed to inspire restaurant owners, chefs and foodservice professionals.

Taking place August 23–25, 2026, at the Anaheim Convention Center, the Culinary Innovation Theater will feature celebrity chef, restaurateur and bestselling author Tyler Florence alongside Disneyland Resort Pastry Sous Chef Stephanie Yee, Chef Nelson German, Chef Ben Diaz, Sherry Yard, Shawn Osbey, Master Sommelier Brian Connors and other industry leaders. Together, they will showcase the latest culinary techniques, emerging food trends, innovative kitchen technology and creative menu concepts shaping the future of the restaurant industry.

“The Culinary Innovation Theater is one of the most exciting experiences at the California Restaurant Show, giving attendees a front-row seat to live demonstrations from some of the industry’s most talented chefs, pastry experts and beverage professionals,” said Glenn Celentano, Partner & CEO of Restaurant Events, LLC, producer of the California Restaurant Show. “Throughout the three-day event, guests will discover new techniques, sample exceptional food and beverages, explore emerging culinary trends and gain fresh inspiration they can bring back to their own restaurants.”

The Culinary Innovation Theater kicks off on Sunday, August 23 with the following lineup:

• Chef Nelson German, executive chef and owner of Sobre Mesa and alaMar Dominican Kitchen & Bar, brings the vibrant flavors of the Dominican Republic to life with tastings of his signature Pastelon De Platano and a refreshing Morir Soñiando mocktail. He’ll also sign copies of his cookbook, Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora.
• Disneyland Resort Pastry Sous Chef Stephanie Yee shares the magic behind her crowd-favorite Mummy Mickey Macaron with Cookies & Crème Filling, demonstrating professional pastry techniques while treating attendees to a delicious sample.
• Chef Ben Diaz, Executive Chef of Pauma Valley Country Club, leads a live Yellowfin Tuna Carving Demonstration, showcasing expert fish fabrication, premium cuts, yield-maximizing techniques and creative menu applications—complete with fresh tuna tastings. The yellowfin tuna is graciously provided by Maxfield Seafood in collaboration with Fresh Island Fish.

On Monday, August 24 programming highlights include innovation, technology and culinary excellence.

• Chef Sherry Yard joins Chef Sherief Shawky of UNOX for a live demonstration showcasing how advanced combi oven technology is transforming consistency, efficiency and creativity in today’s professional kitchens.
• Celebrity chef, restaurateur and bestselling author Tyler Florence headlines the afternoon with an exclusive fireside chat about his culinary career and new cookbook, American Grill. Joined by sous chef Ryan Hacker, he’ll prepare steak frites for attendees to sample before signing copies of his book at the California Restaurant Association booth.
• The day concludes with the Rapid Fire: Future Kitchen Performance Competition, powered by UNOX, where talented chefs go head-to-head to create original dishes under pressure using the latest commercial kitchen technology.

On Tuesday, August 25 the following demos will take place:

• Chef Shawn Osbey, known as The Traveling Chef, brings global flavors to the stage with an engaging demonstration featuring his signature Crispy Parmesan Grit Nigiri with Seared Flat Iron Steak, Caramelized Sweet Onions, Mean Green Sauce and Pickled Mustard Seeds, while sharing the stories and techniques that inspire his cuisine.
• Sommelier Brian Connors concludes the Culinary Innovation Theater with an interactive tasting of four Paso Robles wines paired with seasonal crostini. Discover practical food and wine pairing strategies that elevate the guest experience, strengthen beverage programs and inspire new menu ideas.

Beyond the Culinary Innovation Theater, attendees can explore products from 260 exhibitors showcasing food and beverage products, equipment, technology, tabletop, smallware’s and business solutions, while participating in dozens of educational sessions covering restaurant operations, leadership, marketing, menu development, workforce trends and business growth.

The popular Pizza Tomorrow Summit Pavilion returns to the show floor and is home of the California Pizza Challenge (CPC) sponsored by REAL California Milk. Hosted by the US Pizza Team and celebrating California’s long history of producing some of the country’s finest cheese, the CPC will feature four culinary events highlighting California cheese as well as pizza athletic events designed to bring excitement, creativity, and entertainment to attendees. 

Registration is now open at www.californiarestaurantshow.com for the 2026 California Restaurant Show and Pizza Tomorrow Summit Pavilion. For exhibiting or sponsorship opportunities, visit www.californiarestaurantshow.com/contact-western-team.

The events are produced by Restaurant Events, LLC, which also organizes the Florida Restaurant Show and Pizza Tomorrow Summit taking place at the October 25–27, 2026– Orange County Convention Center, Orlando, FL; the New York Restaurant Show taking place March 7–9, 2027 – Javits Center, New York City and the Carolinas Restaurant Show taking place June 16-17, 2027 at the Charlotte Convention Center.

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