Corporate Executive Chef Josef Huber, who oversees F&B operations at all six AHC+Hospitality owned and managed hotels, shared this flavorful recipe for Shrimp Toast that serves four people.

Executive Chef Ben George of Savor… at INTRUST Bank Arena in Wichita, Kansas, shared his Bourbon Espresso Glaze recipe that he said works well on any type of beef or on top of smoked brisket.

Executive Chef David Belknap of AC Hotel Columbus Dublin’s VASO shares his Ceviche Amarillo (Yellow Ceviche) recipe for an Instagram-worthy dish that you can make at home (serves 2).

John Clark, culinary director with Disney Catered Events at Walt Disney World, shares the culinary team’s recipe for a Mickey-Shaped Vegetable Frittata with Tomato Compote (makes 24).

Executive Chef Lyndon Honda with the Sheraton Maui Resort & Spa shares a Mojo Verde Tofu recipe that exemplifies the kind of creativity he can serve up for guests (makes 2 servings).

Executive Chef John Zaner with The St. Anthony Hotel creates a delicious twist on everyone’s favorite superfood with his Chilled Avocado Soup recipe (makes 32 oz., serves 4-6 people).

Executive Chef Mark Kropczynski of THE US GRANT, a Luxury Collection Hotel shares his California spiny lobster recipe (serves four).

Chef Richard Hales of Bird & Bone at The Confidante Miami Beach shares a tuna poke recipe.

Executive Chef Ryan Clark of Casino Del Sol in Tucson shares his Beef Tartare recipe, a fairly simple yet classy dish.

Matt Del Regno, executive chef and general manager of the Huntington Convention Center of Cleveland and the Global Center for Health Innovation shares a recipe for honey-cinnamon granola bars that is great for planners on the go!