HotelChatter

Auberge du Soleil – Rutherford, California
Chef Curry's haute cuisine shines on products sourced from local California purveyors (duck, lamb, beef, chicken and much of their specialty products like foie gras or micro greens) and his staff can pull off his specialty, a to-die-for chef's tasting menu, for 80-120 guests with similar painstaking attention to detail as an intimate party of two would experience.

Palazzo Sasso - Ravello, Italy
Perched atop a 1000-foot cliff above the Amalfi Coast, two Michelin-star Rossellini's Restaurant, Executive Chef Giuseppe (Pino) Lavarra's dishes reflect indigenous Mediterranean influences, using only fresh products typical of the Campanian region: tomatoes, fish, meat, and seasonal vegetables. Menus tend not to be extravagant, but extremely high quality and encourage the intimacy of smaller, more familial, affairs.

CuisinArt Resort & Spa – Rendezvous Bay, Anguilla
At the resort's signature restaurant, Santorini, Executive Chef Daniel Le Guenan's tasting menu draws from flavors found around the world with a definite Caribbean influence. Local jerked quail, island "Pot Fish" bouillabaisse with chiles, herbs and lime and a refreshing shellfish and avocado salad are among the highlights. Many herbs and vegetables, including tomatoes, lettuce and string beans, are fresh from the onsite Hydroponic Farm and Organic Gardens.

Waikiki Parc Hotel – Oahu, Hawaii
Japanese celebrity chef to the stars Nobu Matsuhisa is the man behind this gastronomical destination, one of more than a dozen outposts of his Big Apple flagship. His signature sushi bar and style of Japanese fusion cuisine; dishes like black cod with miso, monkfish pate with caviar and tuna tataki with ponzu have created a faithful following – Posh Spice, Will Smith and Mariah Carey are reportedly all fans.