John Clark, culinary director with Disney Catered Events at Walt Disney World, shares the culinary team’s recipe for a Mickey-Shaped Vegetable Frittata with Tomato Compote (makes 24).

Executive Chef Lyndon Honda with the Sheraton Maui Resort & Spa shares a Mojo Verde Tofu recipe that exemplifies the kind of creativity he can serve up for guests (makes 2 servings).

Executive Chef John Zaner with The St. Anthony Hotel creates a delicious twist on everyone’s favorite superfood with his Chilled Avocado Soup recipe (makes 32 oz., serves 4-6 people).

Executive Chef Mark Kropczynski of THE US GRANT, a Luxury Collection Hotel shares his California spiny lobster recipe (serves four).

Chef Richard Hales of Bird & Bone at The Confidante Miami Beach shares a tuna poke recipe.

Executive Chef Ryan Clark of Casino Del Sol in Tucson shares his Beef Tartare recipe, a fairly simple yet classy dish.

Matt Del Regno, executive chef and general manager of the Huntington Convention Center of Cleveland and the Global Center for Health Innovation shares a recipe for honey-cinnamon granola bars that is great for planners on the go!

Pechanga Resort's Executive Banquet Chef Hunter Gonzalez shares his Grilled Peach Salad recipe, a favorite for groups!