We sat down with Executive Chef Nyitre Rogers of The Edge Steakhouse at The Ritz-Carlton, Rancho Mirage, in Rancho Mirage, California. Dine in an elegant setting with panoramic views of Coachella Valley at this Palm Springs restaurant.

We sat down with Chef Britt Rescigno (Chopped Champion & 3x Tournament of Champions semifinalist) and Chef Kinsey Leodler-Rescigno of AAA four-diamond rated Fiamma Sun Valley in Ketchum, Idaho. Fiamma believes that a fulfilling meal is more than what’s on the plate—it’s an experience that engages all the senses.

We sat down with Executive Chef Tim Adams of Madrina in Webster Groves, Missouri. Madrina celebrates the spirit of Italian family dining with a contemporary menu rooted in time-honored recipes. Plates are crafted for sharing, inviting communal meals around tables built for conversation. A warm, neighborhood atmosphere completes the experience.

We sat down with Executive Chef Jonathan Ruiz of Brunello Ristorante Italiano in Seattle, Washington. Brunello Ristorante anchors Seattle’s Roosevelt neighborhood with the quiet confidence of a beloved local institution. Warm and inviting, the restaurant specializes in handcrafted pastas that showcase traditional Italian techniques and seasonal ingredients.

Alila Mayakoba, a Hyatt Hotel, is a nature-first beachfront sanctuary. The resort marries tranquil Caribbean shoreline with shimmering lagoons to create a unique coastal escape. The resort’s open, flowing architecture blends seamlessly with lush mangroves and native landscaping, while living Mayan traditions and a holistic approach to wellness infuse every guest experience.

Sibbjäns, a regenerative farm stay set on the windswept landscape of Sweden’s Gotland Island, transforms a former horse farm into a sustainable retreat. Guests sleep in thoughtfully handcrafted suites, enjoy hyper-seasonal farm-to-table dining and “Viking wellness” rituals rooted in local traditions.

Set on the sun-drenched northern coast of the Bodrum peninsula, OKU Bodrum arrives as an adults-only sanctuary in one of Europe’s most coveted getaways.

We sat down with Executive Chef Yeshi of Shakti Prana Lodge in Kumaon, India. Perched at 7,000 feet, the solar-powered Prana Lodge is an architectural jewel of stone, glass, timber and copper, designed to frame the Himalayan panorama. True to its name—Prana, or “breath” in Sanskrit—the lodge offers sweeping vistas of Nanda Devi and a program of seasonal guest chefs.

We sat down with Executive Chef Ramiz Jasic of Sea Glass at Inn by the Sea in Cape Elizabeth, Maine. Chef Jasic carries deep inspiration from his roots and childhood moments in his mother's kitchen. He believes that "food should always tell a story."

We sat down with Executive Chef Giorgio Lo Greco of PepeNero in Traverse City, Michigan. The kitchen marries two traditions: the freshest ingredients of Northern Michigan and the timeless craft of Italian cooking. Expect local, farm-picked produce, sustainably raised meats, and carefully sourced seafood alongside authentic Italian essentials.

Perched along one of Barbados’ most celebrated coastlines, Tribute Portfolio, Crystal Cove reimagines island living across 88 thoughtfully designed rooms. Crystal Cove is just 15.9 miles from Grantley Adams International Airport.

We sat down with Executive Chef Michael Moscatiello of The Roosevelt Room in Troy, New York. The restaurant has the energy of a big city—upscale, modern American fine dining. They aim to be creative while incorporating global ingredients. The bar is exceptional, featuring an extensive selection of craft cocktails for every palate.

We sat down with Executive Chef Salvatore Carollo of Calogero’s Old World Italian in Napersville, Illinois. Raised in the heart of Italy, Chef Carollo came of age in a culture where food shapes life itself. In his kitchen, that reverence for tradition shows in every loaf and pizza: dough is handcrafted and allowed a patient 48-hour fermentation.

We sat down with Executive Chef Alex Green of Mileta in Lexington, Kentucky. Mileta presents a contemporary scratch kitchen where handmade pastas and seasonally driven plates take center stage. The menu highlights pristine ingredients and thoughtful technique—each dish composed with clarity and care.

We sat down with Executive Chef Giuseppe DiGristina of Pastaio Trattoria Italiana in Wintersville, Ohio. Pastaio. Standouts include a Sicilian-style swordfish tomahawk and a comforting bolognese—made from a rich blend of veal, beef and pork.

We sat down with Chef/Owner Nick Devellis of Marcello’s Italian Eatery in Monroe, Connecticut. Marcello’s is a contemporary, upscale Italian restaurant born from a lifetime in the hospitality industry. Here, each dish is more than food; it’s a carefully crafted work of culinary art.

We sat down with Executive Chef Benard Tamburello of Vecchia Pizzeria & Mercato in Hoover, Alabama. What lifts their pies from simply delicious to authentic Neapolitan excellence is more than technique—it’s a rigorous devotion to tradition.

We sat down with Peter Renzo of Cosi Cucina in Clive, Iowa. Cosi Cucina is a Des Moines-area favorite, serving approachable yet inventive Italian fare in a relaxed setting. The menu centers on blistered wood‑oven pizzas, specialty pastas and authentic entrees, rounded out by house‑made desserts and an attentive, well‑curated wine list.

We sat down with Chef de Cuisine Steven Tang of Mi Xun Teahouse at Upper House Chengdu. Influenced by tea traditions and interpreted through modern vegetarian cooking, every menu offers a subtle conversation between the landscape and the plate. Diners depart with more than lingering flavors; they leave with a renewed connection.

These intimate dining spots will kindle sparks with candlelit tables, hushed ambiance, and menus crafted for sharing. Each course—from sumptuous foie gras, a silky pasta for two, or a chocolate souffle meant to be split—balances texture, aroma, and presentation to create a memorable evening that invites lingering conversation and stolen glances.