Traveling Through with David Prior · Thursday, August 13, 2026
Chef Flynn McGarry discusses the shift from traditional 'destination dining' to a model where travel experiences incorporate high-quality food, noting that diners now seek unique points of view rather than just multi-course tasting menus. He highlights how this evolution is reflected in the hospitality industry, particularly in hotels.
“It's changed significantly I think we're in an era where it's not destination dining, it's like traveling and then there's nice food there. M h. I think what actually the chef of Favic and Magnus just opened in Sweden think is like the perfect example of this. I think people are really willing to travel for a point of view, and we see that in hotels and you know, even like going to see how like going to stay at a house in the middle of nowhere by an architect or something.”
“I think that the style of food in those restaurants is going to change because the people that are traveling, getting on a flight going there, and they're going to stay in these spaces might not want the twenty seven course dinner that it always was, right”
“There isn't one way to get your creative expression across, and that that way that we've been doing it might actually now be the worst way to get that across.”