This is the unwritten rule that explains the whole evening. In 2024, Olivier Cheng said the goal was to create a “bite-sized fairytale,” while Vogue’s 2025 coverage showed how the gala menu is built around polished passed hors d’oeuvres, a themed plated dinner and desserts designed to match the night’s concept. The Metropolitan Museum of Art’s own 2025 announcement also makes clear that the menu is part of the event’s official creative architecture, with chef Kwame Onwuachi named as the person creating it.
The real Met Gala food rule is simple: nothing should wrinkle the dress, distract from the camera or linger too long on a tooth. That is why the menu stays refined,