Why chefs need to use colour theory

Have you ever plated a dish that tasted amazing, but didn’t quite look the part?

Colour may be the missing ingredient.

Understanding how colour theory works on the plate is one of the simplest ways to make your food look fresher, bolder, and more professional. Whether you're cooking at home or plating in a professional kitchen, these five colour techniques can instantly elevate your visual presentation — and your diners’ experience.

Let’s explore them.

1. Complementary Colours: Contrast That Captivates

Complementary colours are positioned opposite each other on the colour wheel — like red and green, blue and orange, or yellow and purple. When placed side by side, they create a bold, dynamic contrast that naturally grabs attention.

This isn’t just about being eye-catching. Complementary colour pairings can:

Emphasize key ingredients by using visual contrast to draw the eye.

Suggest balance by pairing bold hues with cooler counterpoints.

Increase the perceived vibrancy of each colour — making food look fresher and more appetising.

How to use it: Choose one colour to dominate, and use its complement as a visual accent. This avoids visual overload while maintaining high contrast.

2. Analogous Colours: Creating Harmony on the Plate

Analogous colours are neighbours on the colour wheel — such as red-orange-yellow or green-teal-blue. They work well together because they share a common hue, producing a cohesive and harmonious effect.

Using analogous colours in food presentation:

Creates a sense of calm, unity, and flow.

Feels familiar and natural — often seen in seasonal ingredients or rustic dishes.

Is ideal for presenting meals where the ingredients share a common flavour profile or mood.

How to use it: Choose a base colour and build a palette by selecting 2–3 adjacent tones. You can vary brightness and saturation, but keep the hues close to create visual cohesion.

3. Colour Temperature: Set the Mood of the Meal

Colours are often described as warm or cool — and this temperature perception deeply affects how food is experienced emotionally.

Warm colours (reds, oranges, yellows) evoke energy, comfort, and richness. They suggest warmth and heartiness — making them ideal for cosy, wintery, or slow-cooked dishes.

Cool colours (blues, greens, purples) feel fresh, clean, and calming. These are perfect for light, summery, or refreshing plates.

How to use it: Match your colour palette to the emotional tone of the dish. Want to create a sense of warmth and indulgence? Use warm hues. Looking for freshness and brightness? Lean into cool tones. You can even combine both for contrast — but one should typically lead the mood.

4. Monochromatic Colours: Sophistication Through Simplicity

A monochromatic colour scheme uses just one base hue — but explores its full range of tints (lighter), shades (darker), and tones (muted). The result is a highly refined, elegant plate that relies on subtle variation rather than bold contrast.

This technique:

Forces you to think about contrast in terms of texture and light rather than colour.

Creates visual cohesion while still offering depth and dimension.

Works especially well in minimalist or fine dining presentations.

How to use it: Pick a single colour and build your dish using ingredients that vary in brightness, saturation, and texture within that palette. The key to success here is using contrast in form — like rough vs smooth, matte vs glossy, soft vs crisp — to add visual interest.

5. Colour Contrast: Directing Focus and Adding Drama

Colour contrast isn’t limited to complementary pairs. It can include contrasts in:

Light vs dark (e.g. pale vs deep tones)

Saturated vs muted

Warm vs cool

Bright vs neutral

Using colour contrast helps:

Create a focal point for the viewer's eye.

Emphasise specific components of the dish.

Make the plate feel dynamic, engaging, and intentional.

How to use it: Combine bold colours with neutral backgrounds or use sharp tonal differences (like dark sauces with pale proteins) to create impact. The key is restraint — too many competing contrasts can feel overwhelming.

Final Thought: Colour Is an Ingredient

Colour theory in plating isn’t about decoration. It’s about communication. It sets the tone, sparks appetite, and shapes how flavour is anticipated before a single bite is taken.

When you apply colour theory with purpose, you create more than a pretty plate — you create an experience.

So next time you plate a dish, ask yourself:

What emotion do I want to evoke?

Where should the eye go first?

How can I use colour to support the story of this dish?

You don’t need fancy tools or years of training to begin — just a basic understanding of how colour works and a willingness to experiment.