‘STUPID’: Celebrity chef slams new trend of ‘Ozempic inspired’ restaurant menus
Celebrity chef Gordon Ramsay has vehemently criticized the emerging trend of "Ozempic-inspired" restaurant menus, calling it "stupid" and "embarrassing" during a recent interview.
The British restaurateur, known for his fiery personality on shows like "Hell's Kitchen" and his portfolio of Michelin-starred establishments worldwide, argued that dining out should be a celebratory experience free from accommodations for weight-loss drugs. Specifically, he slammed the idea of "Mounjaro menus" featuring smaller tasting portions tailored to users of GLP-1 agonists like Ozempic (semaglutide) and Mounjaro (tirzepatide), which suppress appetite and have surged in popularity since Ozempic's FDA approval for type 2 diabetes in 2017, though widely used off-label for weight loss by celebrities and millions of Americans.
Ramsay emphasized that such adaptations undermine the joy of eating, stating, "I've never heard anything so stupid in all my life," and urged chefs to focus on quality over catering to pharmaceutical trends.
Ozempic's rise has been fueled by endorsements from figures like Oprah Winfrey and Elon Musk, leading to global shortages for diabetic patients and common side effects including nausea, diarrhea, and reduced cravings for sweets or alcohol, prompting a cultural shift in eating habits.
The trend involves restaurants adapting to GLP-1 users by offering smaller portions, expanded appetizers, high-protein options, and non-alcoholic beverages to accommodate diminished appetites while maintaining social dining appeal. Examples include Shake Shack's Ozempic-friendly menu with compact items, Olive Garden's "lighter portion" selections at reduced prices, Chipotle's "High Protein Cup," Subway's "Protein Pockets," and Smoothie King's dedicated GLP-1 support smoothies. In New York City, spots like Le Petit Village have shrunk brunch dishes to cater to customers who've lost 20+ pounds on the drugs, while Indian chains introduce "Size O" menus with lighter fare amid a doubling of anti-obesity drug sales in 2025.
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Ramsay's rant extended beyond GLP-1 menus to other pet peeves, like "smashed avocado" (preferring creative preparations like Oaxaca-style soup) and culinary foams, which he dismissed as suitable only for shaving, not plates where they resemble "cat's puke."
This backlash highlights broader industry challenges, as a Circana study found GLP-1 users order just 1% fewer items per visit but favor mains over sides and nutrient-dense foods like vegetables and fruits. Cornell research revealed households on these drugs cut grocery spending by 5.3% and fast-food outlays by 8% within six months, prompting food giants like Coca-Cola to launch mini cans and manufacturers to boost protein in products.
While adaptations aim to sustain revenue amid slimmer checks, critics like Ramsay argue they dilute the essence of hospitality. The Ozempic phenomenon is reshaping not just bodies but economies, with over 15 million U.S. users eating 20-30% less, altering taste preferences, and reducing tolerance for certain foods, forcing a pivot toward sustainable, health-focused innovations. However, potential long-term side effects, including digestive issues and rebound cravings, raise questions about the trend's longevity, as restaurants balance inclusivity with profitability in a post-pandemic landscape.