KAYA PETERS FELL IN LOVE with cooking by watching and learning from her mother. However, she wasn’t certain it was the career path for her until after a six-month solo backpacking trip through New Zealand. After graduating top of her class with a Certificate of Culinary Arts in February 2016, she returned to work in Canada’s Okanagan region, where she grew up on an organic vegetable farm; she has been in her current role as chef de partie at OAK + CRU Social Kitchen & Wine Bar at Delta Grand Okanagan since 2018.
CITY VINEYARD DINERS CAN expect serious flavor from Chef Mike Landas’ seasonal menus. Landas, who cites Seattle and New Orleans as his favorite culinary cities, joined the City Vineyard team in October 2017, and his influence and personal touch made an impact in the kitchen and on the menu almost immediately. Aside from Landas’s delectable cuisine, patrons to City Vineyard can enjoy riverfront dining, stunning views, a riverside wine garden, a rooftop deck and a beautifully paired food and wine menu.
TODAY, JUNIOR THERRIAULT calls Chicago home, where he serves as general manager of Juniper at Claridge House Hotel, but before arriving in the Windy City, he worked around the world, learning from the best professionals in the industry. In addition to hotels and Michelin-starred dining experience, Therriault also owned a successful catering business and boasts numerous wins from food competitions around the globe.
AS TRAVELERS SAIL on European Waterways’ luxury hotel barges, their taste buds are delighted by a resident master chef preparing dishes reminiscent of the region they are cruising in using fresh, local ingredients. For passengers aboard Hotel Barge La Belle Epoque, Chef Arnis Maskevics provides an outstanding gastronomic experience.
AS JUMEIRAH GROUP LOOKED ahead to the future and its goal to further pursue its position as a leading international luxury hospitality brand, the company knew offering elevated dining experiences was one way to achieve its mission. And with that goal in mind, Jumeirah Group created the position of chief culinary officer and tapped Michael Ellis, the former managing director of the Michelin Guide, to fill the vacancy.
A NEW STAR JOINED the already bright roster of culinary powerhouses at The Ritz-Carlton, Kapalua on Maui’s northwest shore. Chef Isabelle “Bella” Toland joined the resort this spring when its reimagined signature restaurant, The Banyan Tree, reopened.
WASHING DISHES AT A COUNTRY club as a teenager inspired David Belknap’s love of cooking. In order to pursue his dream, he spent five years working for different chefs before becoming sous chef at K2U in his hometown of Columbus, Ohio. He’s come home with his current position as executive chef at AC Hotel Columbus Dublin’s Spanish-inspired rooftop lounge and restaurant, VASO.
AS A MEMBER OF A FAMILY of culinary excellence, it’s only fitting Eduardo Palazuelos followed in those footsteps to become one of the most outstanding chefs in Mexico. He remained true to his roots even as he traveled the globe, studying in Switzerland and New York and working in Paris, Seattle and Bangkok.
CHEF MARGARITA CARRILLO is one of the preeminent worldwide authorities on Mexican gastronomy, and there’s no better way for her to showcase her talents than as the executive chef at Cachito at The Reef 28 on Playa del Carmen. The hot spot for authentic Mexican cuisine takes diners on a culinary tour through Mexico, adding a global flair to fresh, local ingredients.
IT ALL STARTED IN childhood for Chef Damion Henry. He grew up in Jamaica, spending time in the kitchen with his mother and aunt. While his mom tended to the savory, his aunt loved to bake sweets and pastries. Learning techniques, methods and traditions from both sparked Henry’s love of cooking and inspired his life’s work.
RENOWNED MICHELIN-STARRED CHEF Tom Kerridge opened his first London restaurant in September 2018 at Corinthia Hotel London. Open all day, Kerridge’s Bar & Grill boasts a relaxed, brasseriestyle dining room designed to attract both Londoners and visitors. Both Kerridge and Corinthia Hotel London bring a modern, forwardthinking approach to hospitality.
HOSPITALITY IS NO STRANGER to Chef Martin Cahill. After a career working in high-profile, luxury hotels in the Americas, Asia and the Middle East, Cahill returned home last year to take the helm at Rosewood London. Responsible for overseeing and managing the daily operations at the hotel’s Scarfes Bar and Mirror Room, he also looks to ensure culinary excellence at all times — something he’s been known to do around the globe, from Mandarin Oriental properties in Asia to DUKES hotel in Dubai.
IT’S A FOOD PAIRING you likely won’t experience anywhere else. At Brasserie Prince by Alain Roux at The Balmoral Edinburgh, Executive Chef Alain Roux, in collaboration with his father, Michel Roux, O.B.E., matches the best in Scottish produce with classic French cooking. The seasonally inspired classics include freshly caught seafood, a raw bar, lively light bites and sharing plates.
AS THE THIRD NOBU location in London, the Nobu restaurant inside the Nobu Hotel Shoreditch opened with a long-time fan base in the city. And with the influence of Executive Chef Romain Devic, the traditional favorite saw additional changes, including the launch of Nobu Café. The café serves an eclectic menu with a matcha bar, London’s only Kinto hand-brewed Japanese filter coffee and an afternoon tea, alongside the striking décor of the hotel and the exquisite Japanese cuisine of the restaurant.
AS EXECUTIVE CHEF AT Grace White Barn Inn & Spa, Matthew Padilla aims to entice guests to return for more with seasonal cooking and exquisite food while also preserving the beloved, traditional dishes The White Barn Restaurant has become famous for. Known for his love of local ingredients and seasonal flavors, Padilla looks forward to sourcing the freshest ingredients, including fish and seafood straight from the docks in Kennebunk.
RICHARD WEICHBOLD HAS an amalgamation of the world’s greatest cuisines, flavors and ingredients at his fingertips as the fleet corporate chef for Silversea Cruises. In his role, he oversees all the galleys and restaurants on board the luxury cruise line’s nine-ship fleet. And dining is a high priority at Silversea.
DESCRIBED AS “GOING BEYOND BORDERS on his endless quest for the quintessential in things,” Chef Yannick Alléno, twice awarded three Michelin stars, crafted the concept behind STAY. He’s bringing the philosophy around the globe, including the opening of STAY, Modern Restaurant, in April 2017 at SIGNIEL Seoul.
YOU LIKELY RECOGNIZE Chef David Burke from your television screen, with his multiple appearances on shows including Top Chef Masters, Every Day with Rachael Ray and Today. Now there’s a new place where you can spot the famous chef: The Adelphi Hotel in Saratoga Springs, N.Y. Burke joined the hotel as culinary director, overseeing all the food and beverage operations including catering and in-room dining services.
HAWAIIAN AIRLINES RECENTLY appointed Lee Anne Wong of Honolulu’s Koko Head Café its new executive chef. Chief among her responsibilities: leading the airline’s ongoing Featured Chef Series. The Featured Chef Series is a collaboration with renowned chefs on trans-Pacific flights that highlights Hawai’i’s vibrant culinary cultures and heightens its distinct onboard experience.
STOWELL AND SEATTLE ARE SYNONYMOUS. Ethan Stowell, the executive chef and owner of several Seattle-based restaurant concepts, now collaborates with Delta Air Lines to bring fresh, seasonal, locally sourced fare to the Delta Sky Club located on Concourse A at Seattle- Tacoma International Airport.
EDUARDO TORRES DEFINES HIS CULINARY STYLE as “sincere cuisine.” Today visitors to RAMONA, the signature restaurant at NIZUC Resort & Spa, can indulge for themselves in the thoughtfully crafted, contemporary Mexican cuisine of Torres, who recently took the helm at the eatery.
AN ECLECTIC LIFE STORY translates to an eclectic cooking style. Just ask Jean-Paul Lourdes, head chef of Gowings Bar & Grill at QT Sydney. Lourdes was born in New Zealand to a Madagascan mother and a Spanish father but spent most of his childhood throughout Asia. There, in the spice-filled markets and among the hawker stalls, he discovered his love for all things culinary.
IT’S TRUE WHAT THEY SAY: Home is where the heart is. Chef Marco Antonio Blanquer Torres would likely agree, as he started out nurturing Rembrand Restaurant Original Tapas & Paella in Dénia, Alicante, Spain, his family business, and now he brings a taste of Spain to the desert of Dubai as head chef of Salero Tapas & Bodega in Kempinski Hotel, Mall of the Emirates.
JOSEPH ALMOGUERA DISCOVERED his passion during his high school years in Guam. Today the chef de cuisine for 100 Sails Restaurant & Bar at Prince Waikiki, Almoguera says it was working in kitchens while learning about hotel operations as a teenager that ignited the spark for a career in the culinary world for him.
BEGINNING IN SEPTEMBER 2017, TAP Air Portugal’s cuisine consultant, Chef Vitor Sobral, collaborated with six Michelin-starred chefs to introduce the airline’s Taste the Stars program. In-flight menus include a creation of one of the six renowned Portuguese chefs including Miguel Laffan, Rui Silvestre, Henrique Sá Pessoa, José Avillez, Rui Paula and George Mendes. The program will further promote Portuguese cooking talents, regional products and the country’s cuisine. A revolutionized wine list will follow.
LUCKILY FOR THOSE with a sweet tooth, Michael Mignano pursued his love of cooking and baking rather than following his first inclination to forge a career in medicine. Today he creates whimsically tempting desserts as executive pastry chef at New York City’s The Pierre, A Taj Hotel.
LOCATED IN THE HEART of the Douro Valley, Abadía Retuerta LeDomaine is today a winery, vineyard and hotel housed in a former 12th-century monastery. Among the estate’s many gems is the culinary team behind the one Michelin-starred Refectorio, under the direction of Chef Marc Segarra. The Michelin star was obtained within three years of the restaurant’s opening. Segarra perfected his skills while training in some of the world’s most internationally renowned restaurants.
A LOVE OF NATURE INSPIRES Chef Martin Göschel both in and out of the kitchen. When he’s not skiing, jogging or mountain biking, he’s bringing the character and natural surroundings of his region into his cuisine. As of May 1, 2017, that region is the surroundings of The Alpina Gstaad, where Göschel is responsible for the Michelin-starred Sommet and MEGU, Swiss Stübli, the Alpina Lounge, room service and banquet facilities.
MAYBE IT’S IN HER BLOOD? Lydia Forte, daughter of Sir Rocco Forte and niece of Olga Polizzi, makes her mark in the family business as bar and restaurant development manager for Rocco Forte Hotels, responsible for the concepts, management and performance of the group’s restaurants.
IT ALL STARTED in a pâtisserie-boulangerie in the Loire Valley. What may sound like the beginning of a fantasy fairy tale is actually the start of Chef Franck Garanger’s culinary journey. Inspired by watching his father in the family-owned operation, Garanger went on to work at and with culinary greats, including Hôtel du Cap-Eden-Roc and Silversea Cruises, and chefs Alain Passard and Thierry Marx.
AIRLINE FOOD AND THE PHRASE “award-winning” are rarely used in conjunction with one another; however, that is certainly not the case with Japanese carrier All Nippon Airways. The airline’s catering division, ANA Catering Service Co., Ltd., is, in fact, a multihyphenate when it comes to awards and recognition.
IT WAS A LOVE OF SPORT, not food, which brought Chef Greg Lewis, originally from Christchurch, New Zealand, to England. In 2005, after visiting Leeds to play in the Rugby League, he permanently relocated and began his U.K. culinary career at the city’s first Michelin-starred restaurant, Pool Court, under the direction of renowned restaurateur Michael Gill.
CHEF VIRGINIE BASSELOT’S culinary creations extend beyond the actual food all the way to the flatware. Since joining La Réserve Genève Hotel and Spa as executive chef in October 2016, Basselot premiered a new menu and presentation at Le Loti, the hotel’s seasonal French restaurant. Reflective of Normandy, where Basselot was raised by parents in the restaurant industry, the menu features classic seafood dishes with a twist. She also oversees the hotel’s four other culinary outlets.
CHEF TOM PARLO’S PASSION for food developed at a young age, helping his mother cook complex dishes from scratch for the family. His lifelong journey took him to culinary school, into the kitchens of Michelin-starred chefs and on exceptional travels to hone his mastery of classic French techniques, global perspectives and ingredient integrity.
CHEF JONATHAN WOOD, executive chef and director of food and beverage, InterContinental Los Angeles Century City at Beverly Hills, incorporates elements of the authentic Korean dishes and preparation methods from his childhood in Kansas City. Combined with touches of traditional comfort foods and global cuisine, he delivers wildly creative but approachable cuisine, cuisine travelers can now sample at the hotel’s new signature restaurant, Mari Los Angeles. It represents the final phase of the property’s multiyear, multimillion-dollar renovation.
AS SENIOR MANAGER of food and beverage design and executive chef for United Airlines, Gerry McLoughlin ensures all the culinary options on the carrier taste exceptional, even at 35,000 feet, including those served on the airline’s recently launched Polaris business-class concept. Unique touches in the new premium cabin include chef-designed menus, tempting snack options available throughout the flight and an enticing variety of desserts. Mimosa and Bloody Mary carts will delight passengers on morning flights.
All aboard! Chef Alan Woods serves as head chef of Belmond Grand Hibernian, a luxury rail experience through Ireland, a first of its kind for the country that debuted in August. Not only does the train traverse the scenic Irish countryside, but, thanks to Woods, it also serves up authentic cuisine showcasing the best of Ireland’s diverse ingredients.
Nathan Outlaw, the 2-starred Michelin chef from England, brings his critically acclaimed culinary skills to Burj Al Arab Jumeirah in Dubai, marking his first international venture. Outlaw identifies his cooking style as “one of simplicity, but with complex flavor combinations.” Diners at the recently reopened and refurbished Al Mahara can expect technical seafood cooking full of flavor using only the finest sourced ingredients. The menu at Al Mahara takes inspiration from Outlaw’s restaurants in Cornwall and London.
It’s likely you recognize the name behind New York City’s hottest new hotel restaurant: Impero Caffè at INNSIDE New York Hotel by Scott Conant. Conant appears as a regular judge on Food Network’s Chopped and has been seen on Good Morning America, The Chew and many other shows. His newest culinary outpost in the Big Apple’s NoMad is a relaxed spot for all-day dining serving a variety of antipasti and housemade pastas.
Dual forces power the cuisine on Cunard Line’s iconic Queen Mary 2, where twins Nicholas and Mark Oldroyd serve as executive chefs.
Chef Catherine Medrano’s love of cooking reaches far beyond the kitchen. As she notes, cooking for the ones she loves is a favorite activity, and her style was largely influenced by her upbringing in a large New Jersey family known for trying different cuisines at its own dinner table. Today she brings those influences and passions to her role as executive chef at The Regency Bar & Grill inside Park Avenue’s Loews Regency New York. Her focus on local, seasonal foods and the carbon footprint align well with the flavors and menu at The Regency Bar & Grill, home of the famed “Power Breakfast.” The restaurant’s revamped menus offer approachable, ingredient-forward dishes simply prepared and executed. Medrano also oversees menu development and staff training and supervises culinary presentations and in-room dining. Medrano’s career began at Johnson & Wales University in Providence, R.I., and The Greenbrier Culinary Apprenticeship Program. From there she moved to hotels, first with The Stanhope Park Hyatt New York before relocating to the Midwest as executive sous chef at Park Hyatt Chicago. The East Coast beckoned once again, and Medrano returned as executive chef at The Hyatt Regency Jersey City in 2007. She joined Loews Regency New York in 2016. Her passion for her craft seeps into her personal time with her husband, three children and two grandchildren, gardening at her New Jersey home, where she grows everything from melons to squash and peach, fig and olive trees. Outside of the kitchen, she enjoys traveling to Key West, Fla., and visiting extended family in Ireland and the Dominican Republic — all, of course, while keeping up with food and restaurant trends through food blogs and cookbooks. WHAT THREE GO-TO INGREDIENTS ARE ALWAYS IN YOUR HOME KITCHEN? Vinegars … all kinds, I love acidity; kosher salt for a million uses; and fresh vegetables, including aromats — we do a lot of “from scratch” cooking. WHAT’S YOUR FAVORITE SEASON FOR COOKING, AND WHY? Autumn, without a doubt — it’s all about root vegetables, slow cooking, great aromas and satisfying meals. ASIDE FROM YOUR CURRENT POSITION, WHAT’S THE BEST JOB YOU’VE EVER HAD? I was a lifeguard in another life a looooong time ago. I won’t go into details about how much fun it was. WHAT’S THE FIRST MEAL YOU EVER COOKED? It was steak and potatoes I cooked for my siblings. I remember clearly “changing things up” and trying things they weren’t used to. It went over well, and I did a lot more cooking over the years for them. Cooking for the people I love is truly one of life’s great joys for me.
The cuisine is about to get a bit healthier and more innovative at Tanque Verde Ranch, located on 60,000 acres of desert landscape in Tucson, Ariz., with the arrival of Executive Chef Justin Macy, who joins the resort team after 16 years at Miraval Resort & Spa.
Chef Jose Fernandez joined The Peninsula Chicago team in June 2015, and since then he’s taken advantage of all the city of Chicago has to offer. It’s Fernandez’s passion: using organic, sustainable ingredients to incorporate local inspiration into healthy, delicious dining experiences.
To head the global culinary innovation, strategy and execution for The Ritz-Carlton Hotel Co. and Bulgari Hotels & Resorts, the luxury hotel chains looked to Rainer Zinngrebe, whose illustrious career spans more than 30 award-winning years. Zinngrebe inspires Ritz-Carlton chefs globally to “cook with passion, relevance and with the cultural preferences of their guests in mind.” His leadership and influence can be found in kitchens around the world including the United States, Canada, China, Japan, France, Germany, Italy, the United Kingdom, Egypt and more.
Chef Rudi Scholdis has cooked alongside some of the top names in the culinary industry — Alain Ducasse, Charlie Trotter. He’s prepared meals for some of the world’s most famous names — Queen Elizabeth, Bill Clinton, Benjamin Netanyahu and a bevy of Hollywood bigwigs. And, now, as culinary director for Silversea Cruises, he’s bringing the finest culinary program at sea to travelers much like you.
Aviation and cuisine go hand in hand for Hugo Pantano, executive chef for LATAM Airlines Group. Pantano has more than 20 years’ experience in the airline catering industry, from cost and production planning to food safety and lounge service strategies. Before moving on board, he spent six years, from 2001 to 2007, as executive chef and head of production for Gate Gourmet in Santiago, Chile, working with international chefs and designing menus for airlines and other local businesses.
The Peninsula Beverly Hills’ iconic The Belvedere restaurant, the only AAA Five Diamond-rated restaurant in Southern California, will sport a new look and a new executive chef when it reopens this month following a complete three-month remodel. The Los Angeles mainstay and power lunch favorite, The Belvedere now features striking new interiors, an expanded outdoor terrace and a full menu transformation.
What began as helping with the family business, the Bodegón Alejandro, at age 15 led to being named the Spanish chef with the most Michelin stars for San Sebastián-born Martín Berasategui. And those stars are only a handful of the accolades under the chef’s belt.
Living on the island of Mauritius off the coast of South Africa as a young boy, Todd Kelly, New York native and current executive chef of Orchids at Palm Court in Cincinnati, tried to bring the flavors of home to the island, using local ingredients. This early start, which included cooking with fish sold door to door by locals and fresh bread delivered via moped, sparked the culinary passion in Kelly.
It’s no surprise Executive Chef Paul Lynch embraces "regionally grown,” one of the mantras at FireLake Grill House & Cocktail Bar in Radisson Blu Mall of America. For nearly 40 years he’s incorporated the concepts of farm-to-table and locally sourced in his kitchen. And while he’s not a native of Minnesota, he’s embraced the restaurant’s other philosophy, “Minnesota-inspired,” incorporating the area’s Scandinavian, German and Irish roots into his cuisine.
Chef Chai Chaowasaree’s (known as Chef Chai) passion for the regional cuisine of Hawai’i extends far beyond his kitchen. He co-founded Hawaii Islands Chefs with a mission to provide the world with the best of Hawai’i’s diverse culinary resources from the culture of the people and the bounty of the land and sea.
Chef Sebastien Archambault believes in simple preparations highlighted by the best ingredients. He’s been developing his culinary acumen since a young age, working with his parents in their small restaurant, Crêpe Suzette, in Lubbock, Texas. Eventually, the family returned to Le Bugue, France, where the influences of his birth and upbringing in America and France led Archambault to develop a passion for food, which he pursued at culinary school in Paris.
Chef Juan Martinez visited locales around the globe — Japan, Indonesia, Thailand and China, among others — on a quest for worldwide flavors to bring to his culinary repertoire. Now heading up the three restaurants at the recently opened JW Marriott Austin, he’s sure to bring a global flair to his carefully curated cuisine.
Cooking is, quite literally, in Chef Anne-Sophie Pic’s DNA. The daughter and granddaughter, respectively, of acclaimed chefs Jacques Pic and André Pic, she is also the first French woman to achieve three Michelin stars and only the fourth female chef in the world to receive such an honor.
Chef M. Olivier Fajol describes the South of France as “his place.” As of February, he’s bringing a taste of his place to the South Pacific, taking on his appointment as executive chef at The St. Regis Bora Bora.
Chef Lucas Granville is a champion of Grand Hyatt Singapore’s “Food. Thoughtfully Sourced, Carefully Served” philosophy. In 2012, he helped launch the first-ever sustainable seafood menu at the hotel’s mezza9 restaurant. That is not the only creative food project Granville has been part of since becoming executive chef at Grand Hyatt Singapore in 2010. As part of the Council of Experts for Hyatt, he consults on culinary pursuits around the region and at the hotel, including the theater show kitchen in the second-floor event space.
For a true farm-to-table experience, visit Napa Valley’s Long Meadow Ranch Winery & Farmstead in St. Helena, Calif. The sustainable food, wine and agricultural center is a multi-use facility, including Farmstead restaurant, a winery, vegetable gardens, a seasonal farm stand, a floral design shop and unique event spaces.
Despite the obvious inference, it is today believed French fries originated not in France but in Belgium. A Flemish manuscript dating to 1781 contains the first reference to the fried potato. Today, frites pair with another quintessential ingredient of Belgium, mussels, to create the national dish: moules-frites, a comfort-food dish popular throughout other parts of Europe, particularly in France.
The first time I saw borscht was an Easter Sunday with my father’s family; he and his seven brothers and sisters are first-generation Americans, my paternal grandparents immigrants from Poland. I remember peering in a soup tureen on the counter and thinking, “Whoa, I’ve never seen a pink soup before!” and asking around, “What is that?” My reaction then, finding out it was essentially beet soup, was a resounding, “Yuck!”
June 28 is National Ceviche Day, held yearly in Peru to commemorate the dish so ingrained in the country’s national heritage it commanded a day in its honor. While the exact origin of the seafood creation remains in dispute, it likely originated in Peru, brought by Moorish women from Granada. Today the dish is popular throughout the Americas, finding a place on U.S. menus in the 1980s. With each country putting its own unique twist on the dish, varieties aplenty exist, particularly in Peru, Colombia and Ecuador.
The word adobo may bring to mind Spanish cuisine; however, while the word is Spanish, the cooking method is decidedly Filipino. As in most warm climates, early people in the Philippines looked for methods of preserving their food, choosing to stew meats in vinegar to aid them in lasting longer. When the Spanish colonized the area in the late 16th and early 17th centuries, they termed the process adobo, similar to their process of marinating or seasoning meats.
The word adobo may bring to mind Spanish cuisine; however, while the word is Spanish, the cooking method is decidedly Filipino. As in most warm climates, early people in the Philippines looked for methods of preserving their food, choosing to stew meats in vinegar to aid them in lasting longer. When the Spanish colonized the area in the late 16th and early 17th centuries, they termed the process adobo, similar to their process of marinating or seasoning meats. Today, the indigenous process remains popular in the Philippines and refers to meat, seafood and vegetables marinated and stewed in a sauce of vinegar, soy sauce (a hint at the Chinese influences) and garlic. The Filipino comfort food is typically made with chicken; chicken adobo, or adobong manok, is the unofficial national food of the country. Pork (adobong baboy) is also popular. Traditional seasonings include bay leaves and black peppercorns. The cooking process leaves the meat flavorful, tender and tangy, accompanied by fluffy white rice. Through the years, variations increased in popularity. The basic staples — vinegar (either coconut, rice or cane), soy sauce, garlic — must remain to be considered adobo, but from there the recipe may be adapted to unique taste preferences. Some people prefer to fry the meat post-stewing to add a crispy texture to the dish. Coconut milk mellows the sauce, while incorporating sugar and honey adds a teriyaki-like sweetness to the marinade. Ginger and onion may be added to the common seasoning mix of bay leaves and black peppercorns, and fruits such as pineapple, banana and mango sometimes garnish the dish. Regional variations of the dish high in protein, iron and Vitamin A also exist. In Cavite, mashed pork liver substitutes for chicken or pork. In Batangas, annatto seasoning is added, giving the dish an orange hue. Cooks in Laguna include turmeric, while the south popularized the coconut milk version. Visitors to the Philippines should be sure to sample all the varieties of adobo available. After starting with chicken, consider these other options: adobong baka, prepared with beef; adobong pugô, with quail; adobong hipon, the shrimp version; or adobong labong, with bamboo shoots. More adventurous eaters may order adobong sawâ, palakâ or kamaru. Not for the faint of heart, these preparations use snake, frog and crickets.
It’s not often a country’s most iconic ingredient is not native to the area; however, that is exactly the case with bacalhau, or dried and salted cod, one of the most popular ingredients in Portuguese cuisine. While the old adage goes, “There are 365 ways to prepare bacalhau in Portugal, one for every day of the year,” in actuality, there are said to be 1,001 recipes including bacalhau in the country.
It’s not often a country’s most iconic ingredient is not native to the area; however, that is exactly the case with bacalhau, or dried and salted cod, one of the most popular ingredients in Portuguese cuisine. While the old adage goes, “There are 365 ways to prepare bacalhau in Portugal, one for every day of the year,” in actuality, there are said to be 1,001 recipes including bacalhau in the country. Typically produced in Norway, Iceland and Newfoundland, bacalhau was first discovered 500 years ago. Due to a lack of refrigeration, the Portuguese people tried salting and preserving the many varieties of fish found off its Atlantic coast. Eventually, they discovered the ideal fish for this process off the coast of Newfoundland and began fishing its waters. Soon, it was pervasive in Portuguese cooking, an everyday staple in many households. It became especially popular in the predominantly Roman Catholic country because it could be enjoyed on the many days per year the Church forbade eating meat. Today, due to overfishing, among other reasons, bacalhau is more expensive. It is now served mostly on special occasions and, in some parts of the country, is the traditional Christmas dinner. Before preparing any of Portugal’s popular bacalhau dishes, the soaking process is fundamental. In a large pot of cold, clean water, soak the fish for at least 24 hours, changing the water several times. The salted cod must then be boiled; to flavor, vinegar, carrots, celery, onions, parsley, peppercorns and such can be added before boiling for 15 minutes. Once skinned and de-boned, the bacalhau is ready to transform. From here, bacalhau can be broiled, fried, stewed, grilled, roasted — you name it — and is traditionally served with potatoes. Among the most common, and tasty, transformations are bacalhau com todos, served boiled with vegetables, hard-boiled egg, olive oil and garlic; bacalhau à Brás, prepared fried rice-style with potatoes, onion, scrambled eggs and olives; and bacalhau à Gomes de Sá, similar to the à Brás preparation, but the fish is soaked first in milk, then roasted and served with hard-boiled egg. Also frequently seen are bolinhos de bacalhau, fried balls of bacalhau and potatoes. Oven-baked varieties include à ze do pipo, when milk-soaked cod is baked with onion, mashed potatoes and mayonnaise and garnished with olives; and bacalhau com natas, like a potato gratin with cream and béchamel. Whichever way you prefer your bacalhau, there’s no denying the many ways this non-native ingredient has come to characterize Portuguese cuisine.
With the ubiquity of Thai restaurants around the world — by the mid-2000s, estimates placed that number around 12,000, with projections into the second decade of the millennium at more than 20,000 — two facts are clear: Pad Thai, one of Thailand’s national dishes, is found everywhere in the world, and it is impossible to dub “the world’s best,” with the plethora of variations around the globe prepared in an equally limitless number of establishments.
When asked, “What’s your favorite meal?” people usually answer with that one dish that reminds them of home and family: the food on the table on a Sunday night or a special occasion, when the whole family gathered to spend quality time together. For many Australians, that meal is a leg of lamb roast, considered by many the country’s national dish.
It’s hard to imagine a more appealing evening than a night with friends around the fondue pot, dipping chunks of bread into bubbling cheese. At least, that’s my opinion. Many may disagree, but certainly not most people in Switzerland, where fondue is the national dish, established as such by the Swiss Cheese Union in the 1930s in an effort to promote the consumption of cheese at home. It wasn’t until the 1960s that the fad became a craze in the United States.
We’ve all held a conch shell to our ears and listened to the call of the ocean; however, we probably haven’t all sampled the mollusk’s meat. Conch, a medium- to large-sized sea snail, is commonly found in the warm, shallow waters of Florida, the Gulf of Mexico and throughout the Caribbean.
The rich spices of Moroccan cuisine linger on the tongue long beyond the end of any visit. To recreate those flavors in one’s own kitchen can prove a daunting task; however, the country’s signature dish — couscous — has become a worldwide favorite, meaning a taste of your trip can be found in a variety of restaurants or as a viable option for the everyday grocery shopper.
I remember vividly my first taste of kimchi. I was sitting at my desk in our old Global Traveler offices when a package arrived from a colleague who had just returned from South Korea. The box was full of treats and chocolate, which I proceeded to dive into immediately. I unwrapped the delicate candy square and popped the cube into my mouth, biting down on what I discovered in that moment was chocolate-covered kimchi. Quite a surprise to taste the slightly sour notes of fermented cabbage when expecting the creamy sweetness of chocolate.
Chef Grant MacPherson’s career has taken him around the world and across many of the most celebrated dining and hospitality destinations, cooking 5-star cuisine, developing menus and opening restaurants while maintaining his wanderlust and passion for all things culinary.
He’s a long way from Dallas. Chef Frederic Angevin and his 25 years of industry experience recently made the move from the Four Seasons Hotel Dallas at Las Colinas to the Four Seasons Resort Bora Bora.
Award-winning chef Adam Mali brings a bicoastal philosophy to his cuisine. As executive chef at Mandarin Oriental, San Francisco, Mali created reinvigorated menus for all of the hotel’s food outlets, including the new Brasserie S&P. In addition to spearheading the hotel’s food rebirth, Mali was recently named one of the top five Chefs to Watch by John Mariani for Esquire magazine.
Chef Theo Randall, of the eponymous Theo Randall at the InterContinental in London’s Park Lane, began a love affair with food and cooking at an early age, inspired by his artistic, food-centric family. At 18, he launched his professional career during a four-year classic French apprenticeship under Chef Max Magarian at Chez Max in London.
Chef Ben Tobitt drew his earliest inspirations from his London childhood, savoring visits to Borough Street Market. He lived in public houses and restaurants, his father, a passionate chef and home cook. With the help of his father, he fostered his acute sense of fresh ingredients and local produce, still evident in his cuisine today.
When the Outrigger Laguna Phuket Beach Resort opened in March, it brought with it the highly regarded culinary stylings of Chef Roberto Conrad to oversee all of the new resort’s restaurants. By fostering a close relationship with farmers, fishermen and suppliers, Conrad creates a cuisine that emphasizes local ingredients, seasonality and sustainability.
As one of the most recognized chefs in Israel, Chef Moshe Segev was a natural choice to revamp EL AL Israel Airlines’ in-flight dining. Following a lengthy selection process, Chef Segev introduced first-, business- and economy-class menu changes beginning in October 2010. Segev’s appointment was part of EL AL’s ongoing strategy to continually improve the service and product offered on every flight.
Southern coastal-style cuisine has arrived in the Cayman Islands by way of The Big Easy. Award-winning chef Michael Farrell is the new executive chef at The Westin Grand Cayman Seven Mile Beach Resort & Spa, overseeing all of the resort’s culinary outlets, including the AAA Four Diamond-rated Casa Havana. Farrell’s appointment follows a multimillion-dollar resort renovation, unveiled in early 2013.
Arkelare in San Sebastian, Spain. Blue Hill in New York City. El Raco de Can Fabes in Barcelona. Chef Juan José Cuevas’ curriculum vitae reads like a page from a Michelin Guide.
Stefan Jarausch’s entrée into the world of cuisine — or cuisines of the world — began when he was a boy growing up in Bielefeld, Germany, where his Uncle Jürgen, a seasoned world traveler, shared his love of travel and food with friends and family by recreating the dishes he sampled during his junkets through Europe and beyond.
You eat with your eyes first.
High in the sky, there’s intense competition to win the allegiance of premium passengers — and when it comes to airline loyalty, the pledge to get you there safely and on time is no longer sufficient. Among the strategies leveraged in the quest to make an enduring, positive impact is the promise of epicurean delicacies designed by brilliant chefs, accompanied by dazzling wines. And though no one is likely to mistake a lobster’s natural habitat as 30,000 feet in the clouds, that means reflecting a strong sense of place: taking into account the nationality of the airline, the season, passenger demographics and a flight’s destination.
For the next few months, passengers traveling in Air France’s business class cabin on long-haul flights from Paris Charles de Gaulle Airport are in for a treat as they savor the flavors of an in-flight dining menu created by 3-Michelin-starred Chef Guy Martin.
An on-site organic garden and locally grown vegetables, fruits and herbs are cornerstones of Chef Eduardo Vuolo’s “zero mile” philosophy at Hotel Caesar Augustus. Hotel guests who rise early enough may catch Vuolo foraging his garden for the daily harvest that will inspire the dishes they will savor later in the day: perhaps buffalo mozzarella with tomato and basil sauce or ravioli filled with fresh caciotta cheese.
Thirty-six hours. That’s the maximum ocean-to-plate time Chef Cory York allows for the fresh fish he serves in his role as chef de cuisine at Orlando’s deep blu seafood grille.
Known for his modern French cuisine with California influences, Executive Chef Craig Strong cultivated his culinary career as a child, growing tomatoes and zucchini in his San Diego family’s vegetable garden.
¡Ajuua! Award-winning chef Guy Santoro brings new flavor to The St. Regis Mexico City. The owner of three distinguished restaurants, Santoro has developed a culinary style which reflects his 25 years of international fine-dining experience, adding a touch of panache to the hotel’s signature eatery, Diana.
New England may be known as a bastion of Yankee tradition, but James Overbaugh’s family didn’t let that stand in the way of their quest to discover the flavors of the world.
My husband, Kevin, and I were just finishing a memorable meal at mar’sel, the signature eatery at Terranea Resort and Spa in Ranchos Palos Verdes, Calif., when Chef Michael Fiorelli approached our table. He had been making rounds, checking in with guests savoring the fruits of his labor in the comfortable fireplaced dining room overlooking the Pacific Ocean.
Accademia di Vino Escape to Italy in the heart of Manhattan at Accademia di Vino, New York City’s premier wine-and-dine experience. Opened in 2007, the restaurant brings delicious Italian cuisine, a selection of more than 800 wines and Italian hospitality to Big Apple diners.
What do a dreadlocked vegetarian pre-med student and a celebrated chef known for featuring farm-to-table ingredients in a fresh take on the flavors of Japan, China, Thailand, Vietnam and Korea have in common?
Tony Pierce’s plans to become an architect took a sharp turn in a different direction when he caught sight of a bevy of young women enrolling in a catering course. He weighed the odds — 16 women and seven men in the class — and decided to take a chance. The class turned out to be an opportunity in more ways than one, the first of many off-the-cuff choices that led to Pierce’s ranking as one of Scotland’s top chefs.
Roberto Alicea found his calling in high school. The executive chef at Andaz 5th Avenue in New York City admits he was a less-than-enthusiastic student until he discovered his Chicago-area high school offered a food course sponsored by the Hyatt Corporation.
While some boys dream of becoming astronauts or firemen or baseball players, Josh Thomsen listed “chef” as his career of choice in his sixth-grade yearbook. It may seem incredibly self-aware for a sixth-grader to accurately predict his career path; but Thomsen, who cites his father, Jerry, an accomplished amateur chef, as his source of inspiration, was right on the money.
“My current culinary style reflects a desire to get back to honest, ingredient-driven cuisine. All of the current innovations in technique and equipment are amazing, but in my opinion all of the science and technology have taken away from the soul and magic of a spectacular meal.”
Tuscan-born Chef Renato De Pirro has a soft spot for the kitchen. It’s where he spent his childhood learning to cook in the company of his mother and grandmother and where he began to build a culinary legacy rooted in family tradition.
Award-winning chef Alexis Bostelmann is bringing his own brand of heat to Mexico. The executive corporate chef for Grupo Vidanta Resorts, Bostelmann oversees menu development for the company’s myriad 3- to 5-star resort properties in Mexico including Blue Fish Restaurant at Grupo Vidanta’s Grand Luxxe Resort in Nuevo Vallarta, where offerings include seven kinds of ceviche.
Dominique Crenn grew up in a family that celebrated fine dining both at home and in some of the best restaurants surrounding her hometown — Versailles, France. In fact, the family often dined in the company of her father’s best friend, a well-respected French food critic.
At just 32 years old, Chef Marc Vidal has amassed enviable experience working with some of the culinary world’s brightest stars. Named one of the top young chefs of Spain in 2005, Vidal holds two culinary degrees from the prestigious Escuela de Restauración y Hotelería de Barcelona. His résumé includes stints working under Ferrán Adrià in Spain and Alain Passard and Alain Ducasse in Paris. Vidal, the executive chef at Solea in the W South Beach, works from a palette of authentic ingredients and soulful flavors to create vibrant dishes that honor his native Spain.
Chef Daniel García celebrates the legacy of Mexican artist Frida Kahlo in the cuisine he creates at the restaurant named in her honor. García, chef at Frida, one of several innovative dining venues at Grand Velas Riviera Maya in Mexico, uses bold flavors to entice diners with his take on traditional, rustic Mexican dishes. Dining venues at Grand Velas Riviera Maya, a luxury, all-inclusive property on the Mexican Riviera, are open to the public.
Chef Maximo Lopez can’t read German, and he has only vague memories of his Jewish grandmother, but he cites the silver-covered cookbook (written in German) his grandmother took with her when she fled Germany for the safety of Argentina as his single-most important inspiration.
Roberta Adamo didn’t hesitate to jump in to the fray when the chef at the restaurant where she was working unexpectedly left. Never mind that she wasn’t classically trained: Adamo, who grew up cooking at her grandmother’s side, found a cookbook and started making pasta. And the rest is history.
Ten short years ago, Rich Gresh earned a 3-star review in the Chicago Tribune for his work at the Chicago hot spot, Green Dolphin Street. He was just 23 years old.
Widely credited with introducing tapas to the United States, José Andrés is an award-winning chef, noted cookbook author and frequent television guest. He is the host and executive producer of the PBS television series Made in Spain, a culinary journey of his homeland.
Chef German Lucarelli’s résumé reads like a global atlas. The Argentine native has cooked in some of the most prestigious kitchens the world over — Paris, London, Buenos Aires, Uruguay, Paraguay, Brazil, Spain, Chile — always with an Italian flair.
“Simplicity is elegant. Two or three components that are treated with care in their preparation, with simple touches, nothing exaggerated.” That’s the culinary philosophy of Chef Enrique Olvera, a viewpoint that likely serves him well in his role as executive chef for Mexicana Airlines. Considered one of Mexico’s top chefs, Olvera trained at the Culinary Institute of America in New York. Upon graduation, he did a stint at Everest, one of Chicago’s most noted eateries. Olvera subsequently returned to Mexico City to open Pujol, where he successfully showcases Mexico’s culinary heritage with a twist; he reinterprets flavors, styles and techniques to create a contemporary dining experience.
“I embrace food memories — traditional combinations that work together — and then distill those flavors into something that is very much different, and very much stands on its own.”
Ryan Johnston is serious about working exclusively with the organic produce he handpicks from local growers. Still, the 32-year-old South Florida native brings a playful approach to his position as executive chef and partner at San Diego’s Whisknladle.
Toronto native Massimo De Francesca grew up with a firm appreciation of his Italian heritage. His parents, immigrants from southern Italy, took pride in teaching their children how to prepare the culinary delights of their homeland.
Macaroni and cheese. A juicy steak. Bread pudding topped with vanilla ice cream. Comfort foods, for sure, but at 5 Fifty 5 in New Orleans, Executive Chef Mark Quitney cranks up the volume by putting his own spin on these traditional favorites.
Airports have long been temples of travel where you could buy almost anything — newspapers, magazines, over-the-counter medication, euros. But until recently, what you could rarely buy — not for dollars, euros or any other currency — was a fine meal. Now, in a trend that is almost in direct contrast to the changes in air travel itself, airport food is soaring to epicurean heights. No longer is the traveler with a long wait limited to hot dogs, hamburgers and pizza. Today, in many of the world’s busiest airports, travelers can do more than simply eat: They can dine.
Charles Muther grew up in a family where cooking was a hobby. Muther, who hails from Switzerland, says the Swiss are naturally drawn to the culinary arts because — as residents of a world-class tourism destination — they are exposed to a cultural mélange of cuisine. Of course, the tiny European country also boasts its own distinct regional influences: German in the north, French in the west and Italian in the south.
Whether he’s cooking for family in his hometown of Avignon, France, or firing up the wood-burning ovens and grills at Las Ventanas al Paraíso in Los Cabos, Mexico, Chef Fabrice Guisset is known for bridging culinary cultures.
Chef Michael Gilligan’s resume includes stints at Michelinstarred restaurants in France and England where he cooked for Princess Diana, so it’s no wonder guests who venture into Atrio at the Conrad Miami feel like royalty.
One of the most celebrated chefs in Germany, Christian Lohse is the 2-star Michelin chef de cuisine at Fischer’s Fritz in The Regent Berlin. His honors include an award of 18 out of 20 points from premier French culinary guide Gault Millau. Before signing on at Fischer’s Fritz, Lohse was affiliated with 2-star Michelin restaurant Charles Barrier in Tours, France; 3-star Michelin restaurant Guy Savoy in Paris; L’Esperance in Vezelay and The Dorchester in London.
Peek inside the open kitchen at Clink and there’s no doubt who’s in charge. Isadora Sarto, chef de cuisine for the aptly named dining venue at Boston’s Liberty Hotel, sets an energetic tone that carries through to the brick-and-wood dining room where a tapas-style menu encourages lively interaction.
Chef Khai Duong finds inspiration all around him. The idea for combining haricot vert and white peaches dawned on him as he watched his daughter, Aivy, snack on persimmons and green beans. Intrigued by the unusual combination, Duong decided to try it as an accompaniment to turbinado-and-chili-glazed freshwater prawns — a sweet, salty and spicy entrée. It worked. And the rest is culinary history.
Greg Lamm’s first foray into the kitchen resulted in a tasty fettuccine Alfredo. He was just 10 years old. Nearly two decades later, Lamm still has his very first cookbook — a dog-eared volume of Kids Cooking: A Very Slightly Messy Manual (Klutz Press, 1987). These days, however, he spends his time in a much bigger kitchen as chef de cuisine of Tropica, the Westin Maui Resort and Spa’s beachfront dining venue.
The bounty of the Golden State is the cornerstone of good taste in Douglas Dodd’s kitchen. The executive chef at Hotel Bel-Air in Los Angeles, Dodd makes it his mission to showcase California’s freshest produce, quality meats and select cheeses. He relies on herbs from the hotel’s private garden to enhance the flavors of the handselected ingredients that go into the menu offerings he creates with chef de cuisine Bruno Lopez.
From his roots in a family-run market in Queens to a lofty tenure cooking for the stars at New York’s Tribeca Grille, Chef James Canora brings a world of experience to his role as a member of Continental Airlines’ Congress of Chefs. Working by his father’s side in a family-run market and catering business, Canora learned at an early age how to properly handle and prepare fresh produce, meats and Italian specialties. A graduate of the Art Institute of New York, Canora began his professional career at The Tribeca Grille, a well-known New York City-eatery owned by actor Robert De Niro and restaurateur Drew Neiporent, where he worked his way through the ranks under the direction of acclaimed Chef Don Pintabona.
Every two years, some of the finest chefs representing the créme de la créme of restaurants around the world gather in a quest for gold. This year, Andre Garrett, head chef at London’s acclaimed Galvin at Windows, was among the culinary artists invited to compete for the coveted Bocuse d’Or.
David Robins took a calculated risk back in 1992 when he left behind the culinary sophistication of San Francisco — and a longstanding relationship with renowned chef and author Jeremiah Tower who founded San Francisco’s Stars restaurant in the 1980s — for the all-you-can-eat mecca of Las Vegas. Recruited by celebrity chef Wolfgang Puck, Robins signed on as executive Chef for Spago Las Vegas.
By age 13, Michael Cairns was already taking charge in the kitchen, helping to prepare family meals, recording recipes, developing menus and making shopping lists — a teenage chef-in-the-making.
William Kovel’s earliest food-related memory is about picking radishes in the garden while grilling flank steaks with his father. A native of West Hartford, Conn., Kovel announced his desire to cook professionally when he was in the fifth grade. And the rest is history.
Stephan Pyles, a fifth-generation Texan and a pioneer of new American cuisine, has created 14 restaurants over the past 22 years. A founding father of Southwestern cuisine, he was the first Texan inducted into The James Beard Foundation’s “Who’s Who of Food and Beverage in America.” Bon Appetit has credited him with “almost single-handedly changing the cooking scene in Texas.” The New York Times has called Pyles “an absolute genius in the kitchen,” while Texas Monthly Magazine named Pyles one of the “20 most impressive, intriguing and influential Texans for 1998.”
“A good cook is a sorcerer who dispenses happiness on a plate.”
With such culinary luminaries as Alain Ducasse, Alain Dutournier and Frederic Anton as mentors, it’s no wonder Vincent Menager is developing a reputation as a talented young chef with a flare for creating innovative French cuisine. The executive chef at New York City’s Gaby restaurant at Sofitel New York, Menager is always on the lookout for new and different ways to tempt the palate of even the most discriminating diner. To that end, he meets four times a year with master pastry chefs from Lenôtre, the renowned French purveyor of gourmet foods and pastries and home to the Lenôtre Pavillon Elysée culinary school, to create exciting new desserts for Gaby’s menu.
Fine French cuisine may not be the the first thing that comes to mind when you think about Mexico’s Baja Peninsula, but that didn’t stop Chef Jacques Chretien from opening a French restaurant in Cabo San Lucas. As an award-winning master chef, Chretien’s culinary career spans two decades with stints at some of the most renowned restaurants in France and Mexico including several Michelin star-rated venues — Chez Bruneau in Belgium, Le Relais de Bracieux in France and La Tour d’Argent in Paris.
On a hot summer day in 1984, a young Sean Brock sat in the kitchen at his Grandma Morgan’s farm in Wise, Va., counting the minutes waiting for the bell to signal the completion of his first attempt at baking. The timer rang, and Grandma Morgan carefully removed six crispy buttermilk biscuits — one to celebrate every year of her grandson’s life. For Brock, marking that milestone with his grandmother was much more satisfying than blowing out a candle-laden birthday cake. From that day forward, he spent as much time as possible in his grandmother’s kitchen, where he enthusiastically embraced her vast knowledge of Southern cuisine.
Tina Nordstrom is riding the wave of young Nordic chefs pushing the boundaries of Scandinavian cuisine. One of Sweden’s most famous culinary artists, Nordstrom is the host of Scandinavia’s most popular televised cooking program. She is also a best-selling cookbook author.
“When guests say they’ve just had the best dining experience of their lives, I’m happy. That’s perfection!”
Chef Bruce Moffett grew up in the small town of Barrington, R.I., where he set the stage to pursue his goal of working in Washington, D.C. But even the best-laid plans have a knack for taking on a life of their own. Six years into a career working for Sen. John Chafee (R–Rhode Island) and various trade organizations, Moffett realized his future lay in food, not politics. So he quit his job, moved to Charlotte, N.C., and opened a pizza parlor.
Chef Rafael Piqueras Bertie studied at the Tourist Management National Institute, a prestigious institution now called Le Cordon Bleu–Peru; earned a master’s degree in gastronomy and enology at the Italian Culinary Institute for Foreigners; and in 2002 received an award for best dish of the year at Expovino, a well-regarded international culinary competition.
He directs the day-to-day operations of five kitchens and three restaurants. He also supervises the banquet functions, room service and seasonal outlets at Ontario’s largest resort. Yet he still has time to shape ice into beautiful sculptures. Sounds like a plug for the latest TV-reality-show chef, but we’re not talking about Gordon Ramsay or Rocco DiSpirito.
There are no printed menus at Canto del Mar. That’s because Chef Thierry Dufour relies on only the freshest ingredients, stocked daily, to create the dishes served in the cozy 20-seat eatery at Marquis Los Cabos Beach, Golf, Spa and Casitas Resort in Los Cabos, Mexico. Depending upon Dufour’s vision for any given evening, a memorable dining experience at Canto del Mar may include West Indian pumpkin cream with escargot ravioli and prosciutto duck ham, duck consommé with morels, red snapper fillet with freshwater crayfish in an orange-rosemary infusion, lamb fillet medallions marinated in spices, and hazelnut macaroons with tarragon cream and blackberries.
A native of Avignon, France, in the heart of Provence, Frederic C. Castan developed a passion for cooking at an early age. The executive chef at Sofitel Chicago Water Tower, Castan says watching his mother create wonderful dishes at home and his own fascination with shapes and colors led to his decision to pursue a career as a chef.
Boasting a resume that includes cooking Thanksgiving dinner at the James Beard House in New York and stints as a guest instructor at the Culinary Institute of America at Greystone, the California Culinary Academy and Draeger’s Culinary Center in California, Chef David Machado began his culinary journey in San Francisco. A native of Fall River, Mass. — a city known for its strong Portuguese heritage — Machado made stops in Portland, Ore., Vancouver, British Columbia, and Washington state before returning to Portland, where he is chef/owner, with business partner Daren Hamilton, of Lauro Kitchen. The 54-seat family-owned and operated “neighborhood” restaurant in Portland’s Richmond district features a menu that highlights Machado’s signature Mediterranean-inspired fare — a unique blend of Spanish, Portuguese, Moroccan, Italian and Greek influences.
“I am creating a menu at Bistro Moderne highlighted by my interpretations of the French classic dishes, but in a way our clientele can relate to with familiarity.”
The secret to creating world-class cuisine in a remote island location? Make the most of the best local ingredients and use them to create dishes guests will never forget. That’s exactly what Executive Chef Mark Long does in his post at Lizard Island. Located just 13 miles from the Great Barrier Reef off the coast of North Queensland, Australia, Lizard Island is a study in contemporary elegance. Since reopening in 2000 following a multi-million-dollar refurbishment, the exclusive resort has earned a reputation as one of Australia’s most celebrated getaway destinations. That’s due in no small part to the culinary creativity of Chef Long.
Gracious hospitality must run in the family. Chef-owner of Café des Artistes in Puerto Vallarta, Mexico, Thierry Blouet is the grandson of Max Blouet who, for 30 years, served as general manager of the renowned Hôtel George V in Paris. He is one of just 340 French chefs who can claim membership in the prestigious “Maitres Cuisiniers de France,” a reflection of his status as a culinary master.
Etihad Airways, in partnership with Norwegian technology developer Braathens IT, is working on TravelPass, targeted to business travelers as a subscription-based ticketing service.
United Airlines’ environmentally friendly efforts lessen the impact on local U.S. communities.
Economy-class travelers may finally get the in-flight sleep they’ve been dreaming of thanks to a new lie-flat prototype sleep product recently unveiled by Air New Zealand.
British Airways trials a new automated cocktail maker in its San Francisco (SFO) and Newark (EWR) lounges. The automatic cocktail system dispenses cocktails in less than a minute. The system uses robotics to create more than 30 cocktails and customizable drinks, including favorites in British Airways lounges. The technology is featured in lounges open to British Airways first-class and Club World passengers.
oneworld is an alliance of 13 world-leading airlines committed to providing the highest level of service and connecting you to more than 1,100 destinations around the world.
Brussels Airlines is making Belgium travel easier with a new year-round route from Washington, D.C. (IAD).
The city took its name from Athena, goddess of wisdom, strategy and war, and protector of the city. The financial, political and administrative center of the country and an all-powerful city-state in antiquity, Athens is a major center of culture. A visit to the first-ever museum dedicated to Byzantium, a stroll around the National Garden and a trip to the Olympeion archaeological site will take you back through time.
Las Vegas is poised to host one of hospitality’s most ambitious projects to date with the announcement Resorts World Las Vegas and Hilton will combine three premium Hilton brands into a single property.