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.

We sat down with Executive Chef Raymond Chettiar of BLANK at The Marmorosch, Autograph Collection by Marriott in Bucharest, Romania.

We sat down with Executive Chef Eddy Arreola of Mesler Chicago at Sophy Hotel Hyde Park in Chicago, Illinois.

We sat down with Executive Chef Jeffrey Renkl of Fresh Salt at Saybrook Point Resort & Marina in Old Saybrook, Connecticut.

We sat down with Executive Chef Corey Small of Oasis Bar and Bistro in Nassau, Bahamas.

We sat down with Executive Chef Alessandra Madeira of Azzurra Cucina Italiana in Henderson, Nevada.

We sat down with Executive Chef Robert Frederick Smith III of of Starry Night Café in Ferrisburgh, Vermont.

We sat down with Executive Chef Jeff Berlin of Piala Restaurant and Wine Bar in Sebastopol, California.

We sat down with Executive Chef James Wescoe of Sidecar and McClellan’s at the Washington Hilton in Washington, D.C.

We sat down with Executive Chef Miguel Gonzalez of Castanyoles at Four Seasons Hotel Casa Medina Bogotá in Bogotá, Colombia.

We sat down with famed chef and restauranteur, Richard Sandoval, of Richard Sandoval Hospitality, a contemporary Latin restaurant group with over sixty restaurant concepts such as MAYA NYC, La Hacienda at the Fairmont Scottsdale Princess, Stoke & Rye at Westin Riverfront Resort, Toro Toro at Four Seasons Hotel Houston, Ciclo at Four Seasons Hotel Austin, and 60+ more.

We sat down with Executive Chef Noah Cain of MainSail at the Newport Marriott Hotel & Spa in Newport, Rhode Island.

We sat down with Executive Chef Jerome Deconinck of Boccalino and Garden Terrace at Four Seasons Hotel Seoul in Seoul, South Korea.

We sat down with Executive Chef Federico Aureli of Botaniko Restaurante in Santo Domingo, Dominican Republic.

We sat down with Executive Chef Jonny Becklund of Dear Irene Restaurant in Bend, Oregon.

We sat down with Executive Chef Michael Cowan of Aragon Café and The Lobby Bar at Hotel Colonnade, Autograph Collection in Coral Gables, Florida.

We sat down with Chef Nelly Robinson of nel. in Sydney, Australia. Beginning his career in the food industry at the highest echelons, Nelly apprenticed at Michelin-starred restaurant Northcote Manor in the United Kingdom at the age 15, where he was trained by Chef Patron Nigel Haworth and his team including Warrick Dodds (NICO) and Mark Birchill (L’Enclume). Read all about Chef Nelly Robinson.

We sat down with Executive Chef Bruno Amato of B.B. Italia Bistro & Bar in Sugar Land, Texas.

We sat down with Executive Chef and Owner Blake Mellgren of Craft House in Dana Point, California.

We sat down with Executive Chef Edison Antejos of Showcase Restaurant & Bar at Vancouver Marriott Pinnacle Downtown Hotel in Vancouver, British Columbia.