We sat down with Executive Chef Elliot Beaudoin of Restaurant Légende in Québec City. The cuisine you will discover will stimulate all your senses. A menu inspired by the culinary heritage and the imprint left by time on cuisine.An authentic cuisine where each dish is the result of visual, olfactory and taste research. An experience that highlights the terroir of Québec. Live the experience.

We sat down with Executive Chef François-Emmanuel Nicol of Restaurant Tanière³, Relais & Châteaux, in Québec City, Québec. Since 1977, Restaurant Tanière3 has always strived to push the boundaries of true Québec cuisine. Now with a contemporary Canadian style in the heart of Old Québec, the chef proposes two distinct experiences, the chef’s counter and the dining room cellar.

We sat down with Executive Chef Hugues Rhéaume of Ophelia in Québec City. Experience an incomparable culinary journey amid stunning décor — never before seen in Old Québec. Discover the best of the sea: lobster, scallops, clams, shrimp, Alaskan crab, sea urchin, and much more. Enjoy some of their most sophisticated dishes, like the 55-day dry aged Angus beef or delicious grilled octopus.

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We sat down with Executive Chef Kate Bryan of Zin American Bistro in Palm Springs, California. Zin offers a delightful culinary experience that perfectly complements the diverse flavors found in their dishes. Using locally-sourced ingredients, Chef Kate at Zin American Bistro creates dishes that are both comforting and sophisticated.

We sat down with Executive Chef Michael Uptagraw of The Del-Bar in Wisconsin Dells, Wisconsin. In Wisconsin travel circles, there is one abiding principle: Tradition never goes out of style. And so it goes with The Del-Bar, where tradition is defined by more than time-honored recipes. It is defined by family.

We sat down with Executive Chef Maximillian Van Wieren of Borrowed Time in Saugatuck, Michigan. Step into a welcoming atmosphere where dining goes beyond the ordinary, creating memorable moments among friends and family. Join them to indulge in constantly changing wine varieties, locally brewed craft beers, small-batch liquors, creative seasonal small plates, and sweet treats made with love.

We sat down with Pastry Chef Clement Loubeyre of Benoit by Alain Ducasse in Midtown Manhattan, New York. Benoit NYC is a contemporary French bistro by Alain Ducasse. Clement loves classic French desserts, but above all revisiting them with new techniques or additional flavors. One of his favorite desserts at Benoit since his arrival is the chocolate soufflé, as comforting as it is mouthwatering.

We sat down with Executive Chef Melissa Araujo of Alma Cafe in New Orleans, Louisiana. Alma Cafe is an award-winning Honduran restaurant located in the Bywater, just outside of the French Quarter. From Pollo Chuco, to Bloody Mary's and avocado toast Alma offers an extensive array of dishes focusing on Honduran food.

We sat down with Executive Chef Bill Heckler of STIR and Massey’s Kitchen in Chattanooga, Tennessee. Located in the historical Chattanooga Choo Choo, STIR has a raw bar, so guests can enjoy a variety of fresh seafood as well as chicken and premium steak entrées. For artisanal flatbreads, Massey's Kitchen is the ultimate hangout spot on Lookout Mountain.

We sat down with Executive Chef Ricardo Jarquin Americana Kitchen at Loews Coral Gables Hotel, Florida. The urban meeting point in Coral Gables — American is a place to eat, drink and socialize. Enjoy the dining room with its open kitchen, the intimate lounge, and the lively circle bar.

We sat down with Executive Chef Alan Bates of Connection by Alan Bates. Connection might be Copenhagen's smallest gourmet restaurant, and many guests say that they feel at home. Perhaps it’s because you're seated around 3 Chef’s tables: each with room for 6 guests. The seasonal dishes represent the best of what is in season at the moment. Learn more about Chef Alan Bates.

We sat down with Daniel and Cyndie Goss of Point B in Knoxville, Tennessee. Point B focuses on local and seasonal inspirations for food dishes, craft cocktails, and refreshing mocktails.

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.

We sat down with Executive Chef Cheryl Bernacchi of Bistro on the Boulevard at The Boulevard Inn in St. Joseph, Michigan. Bistro on the Boulevard is an American restaurant that executes elevated, seasonal, modern American cuisine. The menu celebrates the bounties of Southwest Michigan while supporting local farmers. One goal is simple; to pair great food with friendly, refined service.

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.