Chin Chin executive chef Benjamin Cooper is featured in multiple outlets discussing how diners experience flavour and how restaurants can design menus around those perceptions. The pieces focus on how “flavour profiles” are identified and refined through taste, aroma and overall sensory impact.
Across the reports, Cooper talks about the concept of supertasters—people with heightened taste sensitivity—and how that can shape what individuals perceive as intense or balanced. He also describes multi-sensory dining, suggesting that menu success depends on more than just taste, including how the overall experience is built for the moment.
While the articles share the same core subject and messaging, the outlets present it as a feature rather than breaking news, with emphasis varying slightly by publication tone and local framing. Still, all accounts attribute the ideas to Cooper and present them as practical guidance and insight into menu development and consumer preference.
