Las Brisas Executive General Manager Michael Gaines gave us access to a favorite restaurant recipe for smoked salmon tostadas that provides an enjoyable appetizer for one or more.
Grand Velas Riviera Nayarit Executive Chef Guillaume Morance shared a tuna ceviche with mango and avocado recipe and also provided a demonstration of the recipe filmed directly on the beach.
Corporate Executive Chef Octavio Sabado, who is behind the menu at Westdrift Manhattan Beach’s Jute Coastal Kitchen + Bar, shared this recipe for a refreshing Spring Vegetable Salad with Lemon Chive Dressing.
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 Mark Kropczynski of THE US GRANT, a Luxury Collection Hotel shares his California spiny lobster recipe (serves four).
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).