Chef Scott Uehlein for Canyon Ranch Lenox in Lenox, Massachusetts in The Berkshires tempts the palate with his creative recipes for Chilled Cucumber and Arugula Soup; Strawberry, Chicken, and Arugula Salad; and Salmon with Blueberry Mango Salsa, proving that eating healthy does not have to mean boring menus. Bon Appétit!

Chef Michael Pancheri shares a delectable taste of the farm to table concept of allium restaurant + bar in Great Barrington, Massachusetts, in The Berkshires, with his recipes for Chickpeas Crisped in Hot Oil; Mixed Green Salad with Candied Pecans and Lemon Thyme Vinaigrette; and Wood-Grilled Berkshire Pork with Great Northern Beans, Winterbor Kale and Honeycrisp Applesauce.

The Dining Room at Wheatleigh in Lenox, Massachusetts in The Berkshires is sumptuous elegance set in an Italian villa that perfectly complements the contemporary American interpretation of French cuisine expertly prepared by Chef Jeffrey Thompson. Passionately creative, Chef Jeffrey Thompson shares a delectable taste of the restaurant with his recipes for Pan Seared Foie Gras, Puy Lentils, Baby Turnips, Green Apple Mustard Sorbet; and Sablefish, Parmesan Gnocchi, Cauliflower, and Shellfish Boudin.

Relais & Châteaux Grand Chef Christopher Brooks of The Dining Room at Blantyre in Lenox, Massachusetts in The Berkshires graciously shares his recipes for Cucumber Panna Cotta; New England Cod with Zucchini Cake and Romesco; and Peach and Raspberry Salad. Once a former Gilded Age mansion, Blantyre is a stunning luxury hotel with 19 rooms and suites, and has an award-winning fine dining restaurant featuring exceptional country house cuisine.

Chef Dwayne LiPuma of the award-winning American Bounty Restaurant at The Culinary Institute of America in Hyde Park, New York shares a delicious taste of the restaurant with his recipe for Roasted Halibut with Clams, which is reflective of the restaurant's focus on American regional cuisine.

Alain V. De Coster, C.E.C, C.C.A., Lecturing Instructor at Escoffier Restaurant at The Culinary Institute of America in Hyde Park, New York shares his culinary insight, passion for teaching, and a very tasty recipe for Poached Halibut Fillet, PEI Mussels, Manila Clams and Shrimp, Vegetable Julienne, and Saffron Scented Natural Broth.

Chef Michael Skibitcky of The Culinary Institute of America in Hyde Park, New York shares the spirit of the holiday season with his delicious recipes for Turkey and Wild Rice Soup, Turkey Pot Pie, Squash With Dried Cranberries and Toasted Pecans, Green Beans with Bacon, Shallots, and Mushrooms, and Pecan Pie. Happy Holidays!

Chef Chris Montero of Bacco in New Orleans, Louisiana shares his recipes for Panko Crusted Boudin and Seared Scallop with Wheat Beer Mustard and Louisiana Popcorn Rice Cakes, Bulgogi Wagu Hanger Steak with Kim Chee and Herbed Polenta Cake, and Louisiana Berry Semifredo Crisp from a Spirited Dinner that paired cocktails created by Bar Chefs Debra C. Argen and Edward F. Nesta aka The Spirited Travelers of Luxury Experience Company with each of his courses as part of the Tales of the Cocktail 2009 celebration.

Australian Executive Chef Frank Brunacci of Sixteen at Trump International Hotel & Tower Chicago knew at a young age that he wanted to be a chef; dedication and determination, along with a creative spirit have helped him achieve his goal and set culinary standards around the world. He graciously shares his signature recipe of Duck Percik.

Executive Chef Michele Mazza of Il Mulino New York at Acqualina Resort & Spa on the Beach in Sunny Isles Beach, Florida shares a delicious taste of Italy with his recipes for Soft-Shell Crabs, Fried Calamari, and Ravioli Porcini.

Djillali Mezali, better known as "Chef G," is the magician in the kitchen of The Secret Garden at The Pillars at New River Sound in Fort Lauderdale, Florida where he uses an intriguing mix of spices and herbs to enhance his creative menu which he changes daily.

Executive Chef Brian Rutherford of Bistro Mezzaluna in Fort Lauderdale, Florida shares a delicious taste of the restaurant with his recipes for Pan Roasted Yellowtail Snapper with Lump Crab, Capers, and Tomatoes; and Chicken and Italian Sausage with Rigatoni and Balsamic.

Parisian Chefs Florian Bellanger and Ludovic Augendre of Mad Mac tempt the palate with inspired recipes for Madeleines and Macarons, the most traditional of French pastries.

Executive Chef Craig Patzer and Sommelier Eugenio Jardim of Jardinière in San Francisco, California share a delectable taste of the restaurant's French-California cuisine with recipes for a wine pairing dinner.

Some people are born to be chefs, Srijith Gopinathan, the Executive Chef at the Campton Place Restaurant in San Francisco, California is definitely one of them; when he speaks about food you can feel his passion. Combined with the talents of Master Sommelier Richard Dean they make an admirable team, and provide recipes for a delectable wine pairing dinner.

Richard McCreadie has his work cut out for him as the Executive Chef of The Jockey Club at The Fairfax at Embassy Row in Washington, DC, yet this talented Scottish chef is well suited to the fabled restaurant that is sure to win your heart.

Executive Chef Hok Chin focuses on French cuisine with Asian flavors at Bruno Jamais Restaurant Club in New York, where his creative presentations are a perfect complement to the artistic style of the restaurant.

Executive Chef Jimmy Lappalainen of Riingo at The Alex Hotel grew up in Sweden and creates inspired American and Japanese cuisine in New York City which is fitting, as this talented chef has clearly mastered combining elements in a contemporary ambience.

Executive Chef Franck Steigerwald of the gourmet restaurant, The Café at the Taj Boston in Boston, Massachusetts provides a delicious taste of the menu where the focus is on French, New England, and Indian cuisine with recipes for a three-course dinner.