Manfred Lassahn, who boasts a 33-year history in executive-level chef roles within Hyatt, brings his trend-watching prowess to the kitchens of Southern California’s Hyatt Regency Huntington Beach Resort & Spa, where meeting groups and an increasing number of locals are savoring his culinary creations.

Executive Chef Juan Jose Cuevas oversees several kitchens at San Juan’s Condado Vanderbilt Hotel.

With a flair for blending Modern American cuisine with locally sourced Southwestern ingredients, and informed by frequent food travels abroad, Smith is well-suited to New Mexico, a U.S. state that is the epitome of the cultural melting pot.

Ciborowski’s efforts at the Swan and Dolphin, which offers 17 restaurants and lounges and boasts a banquet operation that serves more than 1 million guests annually, have reaped numerous awards.

Emphasizing locally sourced artisanal ingredients, Knack has crafted his culinary magic at Omni’s Ostra at Mokara Hotel & Spa and Las Canarias at Omni La Mansion del Rio for about a year-and-a-half, originally hailing from New England.