We sat down with Michelin-starred Simon Rogan of ION Harbour in Valletta, Malta. Simon is an award-winning British chef and restaurateur known as one of the pioneers of the farm-to-fork movement in the United Kingdom. ION Harbour by Simon Rogan is his first restaurant in the Mediterranean, where seasonality and local produce inspire an ever-changing menu. Simon's other restaurants include 3 Michelin-starred L'Enclume, 1 Michelin-starred Rogan & Co., 3 Michelin-starred Aulis Cartmel, and more.

We sat down with Michelin-starred Celebrity Chef Akira Back of Akira Back Tenerife at The Ritz-Carlton, Abama in the Canary Islands. Seoul native and former professional snowboarder turned Michelin-star winner — Akira Back brings his restaurant to Tenerife, serving modern Japanese cuisine inspired by a sense of adventure and boundless creativity.

We sat down with Executive Chef Julio Genao of PRIME: An American Kitchen & Bar in Stamford, Connecticut. Defined by both innovative departures and classic dishes, PRIME offers a curated raw bar, world-class sushi and USDA Prime 35-day dry aged beef paired with enhancements, as well as classic steakhouse side dishes and fantastic modern creations.

We sat down with Executive Chef Mark Adams of Rose and Crown in Nantucket, Massachusetts. The restaurant began its life as a livery stable for horses and carriages in the 1800s. During the next 150 years, 23 South Water Street served as a gas station and an art studio. In the 70s, it became the Rose & Crown. "The Crown," has been serving islanders and visitors for the past 40+ years.

We sat down with Executive Chef Rodrigo Quijano of Boulder Swim Club, Boulder’s only outdoor swimming pool and bar, in Boulder, Colorado. The Boulder Swim Club is focused on developing relationships with local and sustainable vendors. So, take in the views of the Flatirons, while enjoying your delicious food and drink poolside.

We sat down with Executive Chef Albert Tran of Alouette Bistro at Hotel Le Soleil in Vancouver, British Columbia. Alouette borrows its culinary philosophies from the enduring dishes and methods of classic French bistros and invigorates them utilizing West Coast flavors.

We sat down with Executive Chef Shaun Anthony of The Terrace at The Maybourne Beverly Hills, California. Overlooking the lawns of Beverly Cañon Gardens, The Terrace has a Mediterranean feel with the charm of a European piazza, with white parasols, seasonally-driven menus, and a cascading fountain within earshot.

We sat down with Executive Chef Xavier Toro of Rare 125 in the Miramar neighborhood of San Juan, Puerto Rico. Consistently ranked as one of the “hottest” restaurants in San Juan. Rare 125 offers an expanse of carefully selected dishes from their famous Beef Tenderloin Au Poivre, to fresh seafood, like wild-caught salmon. Known as Miramar’s “hidden gem,” Rare 125 is a must-visit in San Juan.

We sat down with Executive Chef Joshua Dyer of The Wilde on 27 at The Dorian Hotel, Autograph Collection in Calgary, Alberta.

We sat down with Executive Chef Jesikah Stolaroff of Vim Dining & Desserts in Santa Cruz, California. Chef Jesikah specializes in New American cuisine with a nod toward her family’s Italian roots, joined by unforgettable, innovative desserts — while bringing the feeling of home together with local ingredients and refined technique to create food that fills the heart, in the heart of Santa Cruz.

We sat down with Executive Chef Steve Taplin of Bar Reverie in Greenville, Delaware. Bar Reverie is a cafe by day, travel-inspired dining by night, wine bar restaurant featuring modern American cuisine. The menus feature favorites like hand-cut steaks, fresh pasta, and exciting new contemporary dishes like the crowd-favorite seared scallops with sweet potato, cranberry, and king trumpet mushroom.

We sat down with Executive Chef Julija Basic of Imperial Terrace at Hilton Imperial in Dubrovnik, Croatia. Croatian roots and exceptional hospitality create an environment to savor Mediterranean cuisine with a contemporary twist from the seasonally-inspired menu. Dishes are created using ingredients sourced from the freshest local produce. Imperial Terrace has the best upscale al fresco dining in Dubrovnik.

We sat down with Executive Chef Emmanuel Calderon of SALT at Four Seasons Resort & Residences Anguilla in West End, Anguilla.

We sat down with Executive Chef Tim Howard of Café Dodici in Washington, Iowa. Enjoy a dining experience with both local and imported ingredients from Italy — each dish skillfully prepared in a welcoming, refined dining environment. This is the best chef-driven restaurant in Washington, Iowa.

We sat down with Michelin-starred Executive Chef Fabrizio Borraccino of Zelo at Four Seasons Hotel Milano in Milan, Italy. This is the best chef-driven restaurant in Milan, Italy.

We sat down with Michelin-starred Executive Chef Bas van Kranen of Restaurant Flore at Hotel De L’Europe in Amsterdam, Netherlands.

We sat down with Executive Chef Alex Romines-Ditton of Copper Spoon in Fort Wayne, Indiana. Copper Spoon's culinary team serves locally-sourced food whenever possible, and strives to impress both Fort Wayne locals and out-of-town foodies alike. The restaurant also supports the local food scene by establishing and maintaining relationships with many local food suppliers and farmers.

We sat down with Executive Chef Milan Dolejš of Brasserie The Julius at The Julius in Prague, Czech Republic. Enjoy delicious dishes for lunch and dinner with wine pairings and handcrafted cocktails. Indulge into Italian design, impeccable service cherished for 160 years, and an exquisite menu carefully created by love for you to enjoy by Executive Chef Milan Dolejš of Brasserie The Julius.

We sat down with Executive Chef Alan Napier of Petit and Keet in Little Rock, Arkansas. This culinary-driven dining destination offers a variety of seasonal menu items, using local products and ingredients as much as possible.

We sat down with Executive Chef William Valentine of Kinjo Kitchen + Cocktails in Macon, Georgia. Kinjo Kitchen + Cocktails offers a taste of Asian-inspired comfort food, with a pinch of Southern flair, in a comfortable, upscale environment. When you combine that with ownership and co-workers that love and support me — well, it’s a really rare, unique and empowering place to work.