AS EXECUTIVE CHEF AT Grace White Barn Inn & Spa, Matthew Padilla aims to entice guests to return for more

RICHARD WEICHBOLD HAS an amalgamation of the world’s greatest cuisines, flavors and ingredients at his fingertips as the fleet corporate

HE STARTED EARLY — LITERALLY. Chef Michael Bates-Walsh’s career began in high school, when he made bagels before class. His skillset

DESCRIBED AS “GOING BEYOND BORDERS on his endless quest for the quintessential in things,” Chef Yannick Alléno, twice awarded three

YOU LIKELY RECOGNIZE Chef David Burke from your television screen, with his multiple appearances on shows including Top Chef Masters,

HAWAIIAN AIRLINES RECENTLY appointed Lee Anne Wong of Honolulu’s Koko Head Café its new executive chef. Chief among her responsibilities:

STOWELL AND SEATTLE ARE SYNONYMOUS. Ethan Stowell, the executive chef and owner of several Seattle-based restaurant concepts, now collaborates with

EDUARDO TORRES DEFINES HIS CULINARY STYLE as “sincere cuisine.” Today visitors to RAMONA, the signature restaurant at NIZUC Resort &

AN ECLECTIC LIFE STORY translates to an eclectic cooking style. Just ask Jean-Paul Lourdes, head chef of Gowings Bar &

IT’S TRUE WHAT THEY SAY: Home is where the heart is. Chef Marco Antonio Blanquer Torres would likely agree, as

JOSEPH ALMOGUERA DISCOVERED his passion during his high school years in Guam. Today the chef de cuisine for 100 Sails

BEGINNING IN SEPTEMBER 2017, TAP Air Portugal’s cuisine consultant, Chef Vitor Sobral, collaborated with six Michelin-starred chefs to introduce the

THEY SAY HOME IS WHERE THE HEART is, and Chef Michéle Müller returns home after a career world tour with

LUCKILY FOR THOSE with a sweet tooth, Michael Mignano pursued his love of cooking and baking rather than following his

LOCATED IN THE HEART of the Douro Valley, Abadía Retuerta LeDomaine is today a winery, vineyard and hotel housed in

A LOVE OF NATURE INSPIRES Chef Martin Göschel both in and out of the kitchen. When he’s not skiing, jogging

MAYBE IT’S IN HER BLOOD? Lydia Forte, daughter of Sir Rocco Forte and niece of Olga Polizzi, makes her mark

IT ALL STARTED in a pâtisserie-boulangerie in the Loire Valley. What may sound like the beginning of a fantasy fairy

AIRLINE FOOD AND THE PHRASE “award-winning” are rarely used in conjunction with one another; however, that is certainly not the

IT WAS A LOVE OF SPORT, not food, which brought Chef Greg Lewis, originally from Christchurch, New Zealand, to England.

CHEF VIRGINIE BASSELOT’S culinary creations extend beyond the actual food all the way to the flatware. Since joining La Réserve

CHEF TOM PARLO’S PASSION for food developed at a young age, helping his mother cook complex dishes from scratch for

CHEF JONATHAN WOOD, executive chef and director of food and beverage, InterContinental Los Angeles Century City at Beverly Hills, incorporates

AS SENIOR MANAGER of food and beverage design and executive chef for United Airlines, Gerry McLoughlin ensures all the culinary