Born in Chicago to Ecuadorian parents, Jose Garces got his early culinary chops in Spain and New York City. In 2001, he moved to Philadelphia, where in 2005 Amada, named for his grandmother, was his first venture.

A global dining capital, New York City truly stands above the rest when it comes to cutting-edge cuisine with roots that extend throughout the world. A good case in point is Mina Newman, who is of Peruvian descent and serves as the executive chef of The Edison Ballroom and new restaurant Sen Sakana, where she collaborates with Osaka, Japan native Taku Nagai to celebrate Peruvian-Japanese cuisine.

Growing up in a small town outside Frankfurt, Germany, Julian Scheibel treasured the hours he spent with his grandmother, exploring the forest and together collecting porcini and chanterelle mushrooms they’d later sell at the local market. 

One may not associate the rich culinary traditions of India with Texan cuisine, but Revolve Kitchen + Bar, in Houston’s Hotel Derek, is capitalizing on both via the talents of its new executive chef as well as the city’s standing of having the largest Indian population of any U.S. city outside of New York (as well as with its Korean population).

Hailing from Nairobi, Kenya, and able to speak seven languages, Allan Wambaa, executive chef of Aramark’s pacificwild catering at Portland, Ore.’s Oregon Convention Center, is fluent in cuisine on a truly international level.

Founder & CEO // Schulson Collective, Monkitail // Hollywood, Fla. // Diplomat Resort.

Finding a good steak in Dallas is hardly a challenge, but finding a premier steak served with a side of the atmosphere and view offered at SĒR Steak + Spirits, on the 27th floor of the Hilton Anatole, is as close to beef heaven as one’s going to get.

Executive Chef Adam Crisafulli is part of a Premier Catering culinary team that is transforming the SMG-managed convention center’s culinary experience by challenging the traditional convention center mass-consumption model.

The desert entertainment mecca of Las Vegas might seem an unlikely place for thriving farms, but sit down with star chef Roy Ellamar, recently crowned with a major award from Eater, and he’ll set the record straight. He’s not only passionate about locally sourced ingredients, he’s compassionate about lending a hand to community members in need—including farmers.

Large conference centers traditionally have not been known for their hands-on approach when it comes to F&B, but like many properties in the segment, The National Conference Center and its West Belmont Place events center have amped up their cuisine experience to get a little more cozy with customers after a recent ownership change and major renovation.