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!

Mina Newman shares her recipe for Causa Onigiri.

Hotel Derek Executive Chef Roshni Gurnani shares a burger recipe that features Indian spices.