Chef Marco Del Core of Medini's at the Kempinski Grand Hotel Heiligendamm in Germany shares a taste of Italy.

Chef Marco Del Core von Medini's an Kempinski großartiges Hotel Heiligendamm in Deutschland teilt einen Geschmack von Italien.

Chef Ronny Siewart of the Michelin star restaurant Friedrich Franz at the Kempinski Grand Hotel Heiligendamm in Germany presents his recipes for a tempting seafood dinner.

Chef Ronny Siewart der Michelin Stern gaststätte Friedrich Franz an Kempinski großartiges Hotel Heiligendamm in Deutschland stellt seine Rezepte für ein Reizenmeerestierabendessen dar.

Chef Ferlyn Dias of the Baltic Sushi Bar at the Kempinski Grand Hotel Heiligendamm in Germany shares a taste of Asian cuisine with his recipe for Murgh Tikka Masala.

Chef Steffen Duckhorn of the Kurhaus Restaurant Kempinski Grand Hotel Heiligendamm in Germany shares his recipes for an elegant three-course menu.

Chef Steffen Duckhorn der Kurhaus Gaststätte Kempinski großartiges Hotel  Heiligendamm in Deutschland teilt seine Rezepte für ein elegantes Dreikurs Menü.

Luxury Experience Magazine met pastry chef Stefan Gerber of Badrutt's Palace at the 15^th St. Moritz Gourmet Festival in Switzerland in January 2008 whose gorgeous pastry creations dazzled the senses.

Luxury Experience Magazine got to know Chef Hans Nussbaumer of the Rôtisserie des Chevaliers (14 points GaultMillau) at the Kulm Hotel St. Moritz in Switzerland during our stay at the hotel during the St. Moritz Gourmet Festival. This generous chef not only shared his recipes, he also shared his kitchen with Guest Chef Emmanuel Renaut of France.

Luxury Experience Magazine met award-winning Executive Chinese Chef Ip Chi Cheung of the Kowloon Shangri-La in Hong Kong at the 15^th St. Moritz Gourmet Festival in Switzerland in January 2008 where he was one of the featured chefs.

Luxury Experience Magazine met Chef Frédéric Breuil at the 15^th St. Moritz Gourmet Festival in Switzerland in January 2008, and enjoyed watching him in action during the Kitchen Party at Badrutt's Palace.

Luxury Experience Magazine rencontré  Chef Emmanuel Renaut le propriétaire de Flocons de Sel dans Megève, France, évaluée avec deux Michelin tient le premier rôle et une estimation de 17 GaultMillau aux 15^Th Festival de gourmet de Moritz en Suisse en janvier 2008 où il était l'un des chefs décrits.

Luxury Experience Magazine met  Chef Emmanuel Renaut owner of Flocons de Sel in Megève, France, rated with two Michelin stars and a 17 GaultMillau rating at the 15^th St. Moritz Gourmet Festival in Switzerland in January 2008 where he was one of the featured chefs.

Luxury Experience Magazine hatte das Glück, zum des Chef Dieter Müller an zu treffen Str. Moritz Feinschmecker-Festival in der Schweiz. Dieser Welt-berühmte Chef ist der erste deutsche Chef mit der höchsten GaultMillau Bewertung von 19.5 und seiner hält die Restaurant Dieter Müller Unterscheidung des Habens von 3 Michelin Sternen.

Luxury Experience Magazine had the good fortune to meet Chef Dieter Müller at the St. Moritz Gourmet Festival in Switzerland. This world-renowned chef is the first German chef with the highest GaultMillau rating of 19.5, and his Restaurant Dieter Müller holds the distinction of having 3 Michelin stars.

Chef David Thompson of London is the highest-rated Thai food expert, and his restaurant, Nahm, holds the distinction of being the only Michelin starred Thai restaurant in Europe. Luxury Experience Magazine had the opportunity to meet him at the 15^th St. Moritz Gourmet Festival in Switzerland in January 2008 where he was one of the featured chefs.

Luxury Experience Magazine traf Chef Andreas Mayer von Österreich an den 15^Th Str. Moritz Feinschmecker-Festival in der Schweiz, im Januar 2008 in der er einer der gekennzeichneten Chefs war. Er hält die Unterscheidung des Chefs des Jahres 2007 für Österreich, und seine Restaurant MAYER's ist steuerpflichtige 2 Michelin Sterne.

Luxury Experience Magazine met Chef Andreas Mayer of Austria at the 15^th St. Moritz Gourmet Festival in Switzerland in January 2008 where he was one of the featured chefs. He holds the distinction of Chef of the Year 2007 for Austria, and his Restaurant MAYER's is rated 2 Michelin stars.

Luxury Experience Magazine readers are in for a treat from Switzerland this month as Chef Ivan Gotfredsen of La Vetta at the Tschuggen Grand Hotel in Arosa graciously shares his tempting four-course menu.

The cuisine at the award-winning restaurant at Rathsallagh House in Dunlavin, County Wicklow, Ireland is described as New Irish Country House cooking where Head Chef John Kostuik deftly combines new and old world cuisine.

Executive Head Chef John Mooney of The Saddle Room at The Shelbourne Hotel in Dublin, Ireland shares his recipes for a delicious three-course meal.

Entrevista e recettas por Chef Ejecutivo Javier Viramontes de Las Brisas Ixtapa, Ixtapa-Zihuatanejo, Mexico.

Executive Chef Javier Viramontes at Las Brisas Ixtapa in Ixtapa-Zihuatanejo, Mexico shares his culinary vision and tantalizing seafood recipes that showcase the bounty of Ixtapa-Zihuatanejo.

Award-winning Chef/Owner Kevin Dundon of Dunbrody Country House Hotel & Restaurant in County Wexford, Ireland shares his culinary vision as well as mouth-watering recipes including Dunbrody's signature dessert, the Dunbrody Kiss.

Head Chef Graeme Campbell at Orchids Restaurant at Hayfield Manor Hotel in Cork, Ireland shares recipes for two of his starters that will satisfy the taste buds, yet still leave you with enough time to enjoy your guests.   

Owner/ Chef Colin Lloyd and Owner/ CEO Greg L. Wilson of Greg's Steakhouse in Hamilton, Bermuda, share their Bermuda steakhouse vision and recipes.

Executive Chef de Cuisine David McCann of The Earl of Thomond Restaurant at Dromoland Castle Hotel & Country Estate shares a creative taste of Ireland.

Executive Chef Phillip Brazil of La Cascade at Sheen Falls Lodge shows the evolution of Irish cuisine. Although meat and potatoes are still on the menu, there is also great creativity with the recipes.

Recepts die køkkenchef Jeppe Ejvind Nielsen af Gertrud Rask Spisehus om Nuuk, Grønland.

Danish Chef de Cuisine Jeppe Ejvind Nielsen of Gertrud Rask Spisehus at Hotel Hans Egede in Nuuk, Greenland describes his cuisine as "Classic French with a bit of imagination."

Chef Lanny Brasher of the Monmouth Plantation restaurant describes his cuisine as "Southern French" meaning French techniques with Southern attitude and a little Creole thrown in for good measure.

Ricetti ta Executive Sous Chef Jonathan Spiteri ta L'Ortolan f Kempinski Hotel San Lawrenz - Gozo, Malta.

Executive Sous Chef Jonathan Spiteri of L'Ortolan at the Kempinski Hotel San Lawrenz shares his culinary vision and intriguing recipes for a delicious 3-course menu.

Recetti di Executive Sous Chef Francesco Calore di Trattoria San Lawrenz - Kempinski Hotel San Lawrenz. Mangia bene!

Executive Sous Chef Francesco Calore of Trattoria San Lawrenz at the Kempinski Hotel San Lawrenz takes time from the kitchen for an interview and shares recipes for a 3-course menu.

Chef Gunnvant of 101 bar and restaurant in Reykjavik, Iceland shares his recipes for a delicious three-course menu, which Barman Einar Valur pairs with the 101 Naughty cocktail.

Exciting recipes in Icelandic from Chef Gunnvant of 101 bar and restaurant in Reykjavik, Iceland.

Chef Fridgeir I. Eiríksson of The Gallery Restaurant in Reykjavik, Iceland shares what it is like to compete at the Bocuse d'Or 2007 and also provides a tantalizing recipe.

Chef Markus Walder of Schokoladen-Restaurant in Berlin, Germany, shares his enticing recipes for a complete chocolate menu beginning with the first course and ending with dessert.

Chef Thomas Neeser of the restaurant Lorenz Adlon in Berlin, (one-star Michelin, 17 GaultMillau points and five cutlery), shares his recipes for an exciting three-course menu.