We sat down with Executive Chef Gladis Lizarraga of TRIO in Palm Springs, California. Centrally located in the Uptown Design District, along North Palm Canyon Drive — TRIO offers modern California cuisine that is both seasonally-inspired and handcrafted.

We sat down with Executive Chef Finn Treece of Finn's Chophouse in Spring Lake, Michigan. Located near Grand Haven in the heart of Spring Lake Village, Finn’s is an American chophouse with a fresh take on historical Southern cuisine.

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We sat down with Executive Chef Adam Hervieux of Block 3 Kitchen & Bar at The Wilson Hotel in Big Sky, Montana. New to Big Sky, this Montana-style chophouse will satisfy your craving. Not unlike a butcher's block, it’s a careful blend of rugged and refined. The menu highlights include shared plates and fresh seafood — and a butcher's block featuring a selection of hand cut prime, Wagyu, dry aged beef, with a variety of regional and Montana game like Elk Loin, Bison Ribeye, and Venison Rack.