Chefs Recipes

O talentoso Chef Sylvio Trujillo, do sofisticado Restaurante Marruá in Bonito, Mato Grosso do Sul, Brasil, leva um tempo na cozinha para falar com a Luxury Experience após uma noite gastronômica de jantares. Localizado dentro do deslumbrante Marruá Hotel, o Chef Executivo Sylvio Eduardo Trujillo dirige a cozinha de última geração com estilo, graça e culinária inspirada onde o foco é a Cozinha Regional Contemporânea e Mato Grosso do Sul. Chef Sylvio Trujillo graciosamente compartilha suas receitas de Salmão Selado…

The oh-so talented Chef Sylvio Trujillo of the upscale Restaurante Marruá in Bonito, Mato Grosso do Sul, Brazil takes time from the kitchen to speak with Luxury Experience after a gastronomic evening of dining. Located inside the stunning Marruá Hotel, Executive Chef Sylvio Eduardo Trujillo runs the state-of-the-art kitchen with style, grace, and inspired cuisine where the focus is on Contemporary and Mato Grosso do Sul Regional Cuisine. Chef Sylvio Trujillo graciously shares his recipes for Seared Salmon in a…

Chef Jamie and Chef Eddie of Tuscany Steakhouse located 117 West 58th Street in Manhattan, provides a delectable "taste" of the restaurant where the focus is American (Traditional) Steakhouse and Italian cuisine with recipes for Sirloin Steak and Linguini Pasta.

Chef Marc Tagournet of the French restaurant, Demarchelier Restaurant Bar located on the Upper East Side in New York City, takes time from the kitchen to speak with Luxury Experience about his culinary background, the restaurant, and shares two of his delectable recipes for two French favorites, Helix Escargots de Bretagne with Garlic Butter and Herbs, and Moules Mariniere (Mussels Mariniere). Bon Appetit!

Executive Chef John Shaw of The Boathouse restaurant part of the Kennebunkport Resort Collection, in Kennebunkport, Maine takes time out from the kitchen to speak with Luxury Experience about the restaurant’s culinary focus and graciously shares two of his tempting recipes for Lobster Spring Rolls with Citrus Dipping Sauce, and Tuna Poke Bowl until you can personally visit the restaurant and taste his creations.

The Russian Samovar Restaurant and Piano Bar owned by Roman Kaplan and located in New York City at 256 West 52nd Street just off 8th Avenue in the heart of the theatre district has been serving traditional Russian cuisine since 1986 and features Chef Lidija Ragauskas as the talent in the kitchen where she has been delighting patrons’ palates for the past 18 years. If traditional fare of blini, caviar, and house-infused savory and sweet vodka, bring a gleam to…

Juniper restaurant at the Fairmont Washington, DC, Georgetown has two talented chefs in the kitchen, Executive Chef Jordi R. Gallardo and Sous Chef Mitchell Eldridge. Chef Gallardo graciously shares his recipes for Honey Walnut Bread, Chicken & Prosciutto Croquetas with Romesco Emulsion, and Gazpacho to tempt your palate before you visit. Bon appétit!

Chef Vito Gnazzo of The Leopard at des Artistes located on the west side of Manhattan in New York, New York takes time out to speak with Luxury Experience about the restaurant’s focus of Southern Italian cuisine and his culinary approach. He graciously shares his delectable recipes for Parmigiana of Zucchini with Smoked Mozzarella, Fresh Tomato Sauce and Basil, and Beef & Veal Meatballs Wrapped in Savoy Cabbage Leaves with Thyme Sauce, served over Mixed Greens. Buon Appetito from Chef…

Executive Chef Ben Zwicker of TBar Steak & Lounge located on the Upper East Side of Manhattan in New York City, New York graciously shares a delicious "taste" of the upscale, chic restaurant with his recipes for Tuna Tartare, Seared Octopus Salad, and Banana Mille-Feuille to tempt your palate into making a trip to New York City to personally experience the restaurant.

The 2016 Greenwich WINE + FOOD Festival presented by Serendipity in Greenwich, Connecticut hosted Chef Michel Nischan, CEO and Founder of Wholesome Wave as part of the 4-day festival. Chef Michel Nischan graciously shares a delectable taste from his cooking demonstration with his recipe for Seared Wild Striped Bass with Tomato Basil Fondue adapted from his cookbook, Sustainably Delicious, from the Wholesome Wave recipe box.