While the Run for the Roses might be the most exciting two minutes in sports, the 2025 Kentucky Derby menu will captivate guests with delicious flavors and creative food pairings all day long. The well-curated offerings from Chef Robert Lopez prove that traditional favorites and menu innovation will earn a victory every time.
Many people head to the Kentucky Derby for the pageantry as much as the horse racing. From the eye popping fashion to the celebrity sightings, people appreciate that the first Saturday in May is more than just a horse race. It is an experience. Food, culture, and sport intersect to make it the most unbelievable event.
Since food flavors any memorable event, the culinary team behind the 2025 Kentucky Derby menu appreciates that every year needs to be even more exciting. While favorite, traditional offerings need to be on the plate, innovation is key.
In today’s world, food and sports is at the forefront of visually creative concepts, bold flavors, and a dishes that would be served at a top restaurant. There might be some standard fare for good measure, but the food needs to be engaging.
As the creative mind behind the 2025 Kentucky Derby menu, Chef Robert Lopez knew that he needed to impress his guests. After his success from last year, the talented Levy executive chef appreciated the task and was up to the challenge.
Recently, FoodSided had the opportunity to chat with Chef Lopez about the 2025 Kentucky Derby menu.
Cristine Struble: This year, you return as head chef for the Kentucky Derby menu. What did you learn from your previous experience? How are you adapting that knowledge to make this year’s offerings even more successful?
Chef Robert Lopez: The mix of pageantry, elegance, and scale at the Kentucky Derby is unlike anywhere else. When you experience Derby Week first-hand, you gain a new appreciation for the balance of creativity and logistics it takes to deliver a world-class culinary experience across every level of service. We spent the past year meticulously crafting this year’s menu so that every flavor pops, the presentations wow, and each dish can be executed at our high standard at scale.
Struble: This year’s menu has some contemporary food aspects. Why is it important to blend traditional items with innovation? How do you think that these items will be received?
Chef Lopez: The rich culinary heritage of the Kentucky Derby is built on a legacy of innovation. Each year we’re writing a new chapter and it’s as important to nod to the comforting staples as it is to bring fresh new ideas. Our guests appreciate seeing something familiar reimagined, whether it’s a Hot Brown with a twist or a playful take on a Southern classic. That blend is what keeps the experience relevant and buzz worthy.
Struble: Several of the menu items are vegetable focused. Is there a demand for more vegetable forward dishes at the event?
Chef Lopez: We’re absolutely seeing increased demand for elevated dishes that showcase the beauty of seasonal produce. We treat vegetables with the same creativity and technique as our protein-forward dishes. The ingredient is the star and we’re fortunate to have a bountiful community of local farms and purveyors who grow the most amazing produce. You’d be amazed how many guests tell us the dish they most unexpectedly enjoyed was one of our vegetable forward dishes.
Struble: Since people like to share their favorite dishes on social media, do you consider the visual for each dish? Is that concept part of your menu planning?
Chef Lopez: You eat with your eyes first and part of the Derby experience is seeing something you’ve never seen before. Something that makes you want to share it with your friends.
We craft each recipe with presentation in mind. From the color and texture to the height and garnishes, and even the plate and utensils. Our goal is to frame the perfect dish that tastes incredible and captures the essence of the Derby on a plate.
There are several signature cocktails for the Derby. Do you think about how the menu will compliment or contrast those signature beverages?
Chef Lopez: We design the menu to work in harmony with the cocktail experience. Whether it’s the classic Mint Julep, Oaks Lily, or one of our newer craft cocktails, we think about flavor profiles, acidity, sweetness, and how the food can either highlight or balance those elements. It’s all about curating a full sensory journey for the guests.
Struble: One of this year’s dishes uses Old Forester in the sauce for the shrimp. Is it important to you to use signature Kentucky Derby food and beverage items in the menu?
Chef Lopez: Incorporating local ingredients connects the food to the spirit of the Derby and showcases the rich culinary community of Kentucky. We want the guests to not only taste something delicious but to also feel immersed in the tradition and pride of this event. The ingredients tell a story, and we pride ourselves on being able to bring that story to life through our food.
Struble: Although it is difficult to pick a favorite, what menu item do you think will be the most talked about item?
Chef Lopez: I think the slow braised beef tips with our Kentucky peppercorn sauce will be a standout. It’s a bold, rich, and layered dish. It has that wow factor visually as well as on the palate, and it’s a dish that ties into the spirit of the Derby with every bite.
The 2025 Kentucky Derby will be held on Saturday, May 3, 2025 at Churchill Downs.