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.

Swiss Chef Olivier Rais of Rive Gauche Restaurant and Bar at the Baur au Lac in Zurich, Switzerland tempts the palate with his recipes for Tuna Tartar with Citrus Zest and Ginger, Red Wine Risotto with Radicchio, Simmental-Style Beef, Mediterranean Mélange of Vegetables, and Crème Brûlée.

Rezepts von Chef Olivier Rais von Rive Gauche Restarant und Bar an Baur au Lac in Zurich, Switzerland für Thunfischtatare mit Zitrusfrüchten und Ingwer, Barolorisotto mit Trevissano, Rindsfilet aus dem Simmental, Mediterrane Gemüsevariation, und Gebrannte Crème.

Les recettes de Chef Olivier Rais de Rive Gauche Restaurant and Bar at the Baur au Lac dans Zurich, Switzerland pour Tartare de thon et saumon marine aux trios poivres; Bisque de homard; Risotto safrané au Lomo et nois de Saint Jacques grillées; Côtes d'agneau grillées; Légumes grillées; et Crème brûlée à la vanille Tahiti. Bon Appetit!

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.

Chef Daniel Tobien of Windigo Restaurant at the Fairmont Tremblant in Mont-Tremblant, Canada creates authentic regional cuisine that complements the spectacular mountain in the hotel's backyard. He shares an inspired taste of the region with recipes for Trout Filet from the Tremblant Reserve Cooked in a Verrine; and Reinvented Apple Pie with Vanilla and Pecan Glaze.

Chef Alexandre Gaudette is the young creative talent in the kitchen of the charming L'Avalanche Restaurant - Bistro Lounge in Mont-Tremblant, Canada, as evidenced in his recipe for Stuffed Chicken with Goat Cheese and Coriander, Raspberry and Mint Sauce, and Energetic Reduction with Raspberry Wine Vinegar.

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.

Chef/Owner Tim Wiechmann of T.W. Food in Cambridge, Massachusetts shares his culinary vision and three inspired recipes that showcase the style of the restaurant, including his take on Scotch and Cigars.

Corporate Executive Chef Haley Gabel Bittermann of Ralph's on the Park in New Orleans, Louisiana shares a delicious taste of New Orleans with a delectable three-course menu from the Ralph Brennan's New Orleans Seafood Cookbook with Gene Bourg.

The Swedes love their breads, and if you are a bread lover, like I am, the homemade breads at the Restaurant at Torekov Hotell are almost worth a trip to the beautiful Bjäre Peninsula just to enjoy them. Chef Jimmy Larsson and the team graciously share two recipes for a taste of Skåne, Sweden.

Bröd recepts från Chef Jimmy Larsson och chefs av Restaurang av Torekov Hotell i Torekov, Sweden.

Chef Marcus Nemrin of Sofiero Palace Restaurant  (Sofiero Slottsrestaurang) in Helsingborg, Sweden graciously shares his delicious recipe for Chocolate Coated Almond Mousse with Sea Buckthorn Sorbet.

Recepts  från  Chef  Marcus  Nemrin  av  Sofiero  Palace  Restaurant   (Sofiero Slottsrestaurang)  i Helsingborg, Sweden.

Chef Riccardo Bertazzoni and Chef Stefano Dal Ben of the Italian restaurant Di Vino by the Glass Bar in Playa del Carmen bring a delicious taste of Italy to the Riviera Maya, Mexico.

Recettas por Chef Riccardo Bertazzoni y Chef Stefano Dal Ben de Di Vino by the Glass Bar, Riviera Maya, Mexico.

Executive Chef Santiago Kantun of Xtabay Restaurant at Ceiba del Mar Beach & Spa Resort in the Riviera Maya, Mexico shares an exciting taste of the region with his recipes for a sumptuous four-course menu.

Recepts från Chef Martin Brag av Aquavit Grill & Raw Bar i Stockholm, Sweden.

Chef Martin Brag of Aquavit Grill & Raw Bar, Marcus Samuelsson's new restaurant in Stockholm, Sweden shares recipes for a tempting 3-course menu where the restaurant's focus is on fun dining rather than a fine dining concept.

Recepts från Chef Marco Baudone av le Rouge i Stockholm, Sweden.

le Rouge is an intimate French restaurant in  Stockholm, Sweden with dramatic red décor, and features Chef Marco Baudone and Chef Danyel Couet working side by side in the kitchen.

Recepts från Chef Fredrik Björlin av Vassa Eggen i Stockholm, Sweden.

Chef Fredrik Björlin of Vassa Eggen Restaurant in Stockholm, Sweden gets ready for the 2008 International Culinary Olympics and shares his vision and recipes for a creative 3-course menu.

Recepts från Chef Mathias Dahlgren av The Restaurant Mathias Dahlgren - Grand Hotel Stockholm i Stockholm, Sweden.

The Restaurant Mathias Dahlgren at the legendary Grand Hotel Stockholm in Sweden opened in May 2007 and has already received one Michelin star and "rising star for two" the highest award a new restaurant can achieve, in March 2008.

Chef Bjorn A. Panek of Gabriele Restaurant at the Hotel Adlon Kempinski in Berlin, Germany shares his vision and two tempting recipes for Beef Fillet "Rossini" and Pigeon Breast with Treviggiano, Artichoke, Hazelnuts and Lovage.

Chef Bjorn A. Panek von Gabriele Gaststätte an Hotel Adlon Kempinski in Berlin teilt Deutschland seinen Anblick und zwei Reizenrezepte für Rindfleisch beinen "Rossini" und Taube-Brust mit Treviggiano, Artischocke, Haselnüßen und Liebstöckel aus.

Chef Thomas Kammeier of the Michelin-star, 18 GaultMillau rated HUGOS Restaurant at the InterContinental Berlin provides a taste of Germany with his delectable 4-course menu.

Thomas Kammeier, Küchenchef und Meisterkoch des mit einem Michelin Stern und 18 Gault Millau Punkten ausgezeichneten Hugos Restaurant im InterContinental Berlin, zaubert mit seinem wundervollen 4-Gang Menü einen Hauch von Deutschland auf die Teller.

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

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

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