Round 5: The International Round
Name: Executive Chef Jocelyn Myers Adams
Hotel Restaurant: Atlantic Grill at the Table Bay Hotel in South Africa.
Cooking Claim to Fame: Newly appointed as head chef of the Table Bay Hotel, Canadian cutie Adams has worked with world-renowned culinary talent, including Gordon Ramsay, Oliver Bonacini and Jamie Kennedy. Have you ever seen a wooden spoon look so sexy?
One Hot Dish: Squid ink lasagne loosely layered with poached seafood and langoustine cream.
Name: Chef Reuben Riffel
Hotel Restaurant: Reuben's at the One& Only Cape Town in South Africa.
Cooking Claim to Fame: Raised in an area allocated to Cape Coloreds, a mixed-race ethnic group in South Africa, Riffel mastered the region's cuisine and brought bits of it to his eponymous restaurant in 2010. He has succeeded post-apartheid to become one of Africa's top chefs.
One Hot Dish: Grilled peri-peri tiger prawns with butternut and spinach wontons and shellfish bisque.
Name: Chef Jusman So
Hotel Restaurant: To’ge at RIMBA Jimbaran Bali, Indonesia.
Cooking Claim to Fame: Singaporean chef Jusman So has recently taken on the role of Head Chef at the AYANA resort's new sister hotel, RIMBA Jimbaran Bali just down the road. He brought with him experience as Chef de Cuisine from a previous AYANA resort's restaurant Dava, and also, apparently, a surfboard for off-duty fun.
One Hot Dish:Take your pick of Asian street food. He's serving them all from Vietnamese noodles to Thai and Indian curries.
Name: Consulting Chef Marcela Jongezoon Bosch
Hotel Restaurant: 6.8 Palopo Restaurant at Casa Palopó Hotel in Lake Atitlan, Guatemala
Cooking Claim to Fame: At just 22 years-old, Bosch already has two homes--one in New York and the other in Guatemala where she uses her degrees from Le Cordon Bleu Paris and the Culinary Institute of America and applies modern techniques to traditional Guatemalan cuisine and mixology. Her Rosa Palopo (Casa Palopo's signature drink) is made with native ingredients that include Hibiscus liquor and Zacapa Rum 23 (aged in the Guatemalan mountaintops). You decide if the best view is of nearby Lake Atitlan or of Marcela. Hmm.
One Hot Dish: Sirloin steak with Porto sauce, scalloped potatoes and ratatouille.
Name: Executive Chef Jermaine “Monk” George
Hotel Restaurant: Hilltop Restaurant at Biras Creek Resort on Virgin Gorda in the British Virgin Islands.
Cooking Claim to Fame: Born and raised on Virgin Gorda, "Monk" learned the art of Caribbean as a young child. He watched his mother, who used heady spices and local flavors of curry, jerk and tropical fruits in her dishes. He's carried on the tradition in his own playful cuisine. Just one thing we'd like to know…why do they call him "Monk"?
One Hot Dish: Spiced-rub lollipop pork chop with bacon mashed potato and island rum sauce.
Name: Executive Chef Matteo Temperini
Hotel Restaurant: La Sponda at Le Sirenuse in Positano, Italy.
Cooking Claim to Fame: This young chef from Tuscany has had the pleasure of working for Alain Duchasse in Paris, and in 2012 obtained his first Michelin star. Temperini's cuisine is pays tribute to southern Italy with loads of fresh fish, ripe tomatoes, extra virgin olive oil, garlic, veggies galore, Mediterranean herbs, lemons from the Amalfi Coast and fresh cheeses. But his take on Neapolitan dishes are lighter and more modern.
One Hot Dish: Imperial prawns with lemon marmalade.
Name: Executive Chef Sophie Michell
Hotel Restaurant: Pont St. at Belgraves, a Thompson Hotel in London.
Cooking Claim to Fame: Beginning her career at 14, Michell is one of the youngest female executive chefs in Britain. But don't take youth for inexperience. No, this woman has worked the kitchens of some of London's finest Michelin-starred restaurants, including The Greenhouse and The Lanesborough. So impressive are her skills, she's undertaken private chef roles for A-listers like Claudia Schiffer. Oh, and she's a four-time author to boot. Beauty, brains, and a beast in the kitchen? Swoon!
One Hot Dish: Label Anglais chicken breast with confit of garlic mash, artichokes and light jus.
Name: Head Chef Francesco Ferretti
Hotel Restaurant: Trattoria Il Rosmarino at Toscana Resort Castelfalfi in Italy.
Cooking Claim to Fame: Like most Italian-born boys, Ferretti was enamored by his grandmother’s cooking. He expanded that love into learning and enrolled in culinary school and apprenticed at local restaurants to master his craft. Soon he found himself in England involved in a start-up restaurant that was recognized in the Michelin Guide. Now, after ten years in the business, he's back in Italy serving dishes made with ingredients that come from nearby farms. Nonna would be proud!
One Hot Dish: Tagliatelle with wild boar meat sauce.
Name: Head Chef Yves Lowe
Hotel Restaurant: Suite 701 at Le Place d’Armes Hôtel & Suites in Montreal.
Cooking Claim to Fame: Born and raised in Forestville—a small, northern Quebec village—Lowe found himself in a kitchen 16 years ago and began recreating Côte-Nord comfort food. Diners love it as he's received many gold medals for his dishes.
One Hot Dish: Steak frites with shallot sauce.
Name: Chef Ronny Emborg
Hotel Restaurant: Marchal at Hotel D' Angleterre Copenhagen in Copenhagen.
Cooking Claim to Fame: We like a guy who is comfortable in many settings and Emborg foots the bill. Not only was he chef to Her Majesty the Queen at the royal yacht Dannebrog in 2004, he was also Denmark's Chef of the Year in 2007. Still, we're sure his serious look masks a super playful side!
One Hot Dish: Brown crab with tomato seeds and cream with rose hip vinegar.
Name: Executive Chef Felipe Quezada
Hotel Restaurant: Tempo by Martin Berasategui at Paradisus Riviera Resort in Cancun.
Cooking Claim to Fame:You wouldn't think you'd need a huge dossier to work at an all-inclusive resort, but Quezada's is quite extensive. Not only did he study at the Culinary Institute of America in Chile, he's worked all over the world, from Lima, Peru to Toronto. In between gigs, he worked with Martin Berasateguya in Spain, which led to his present position at Paradisus.
One Hot Dish: Potato and proscuitto croquettes.
Name: Chef Rodrigo Bueno
Hotel Restaurant: The Restaurant at Rancho Pescadero near Todos Santos, Mexico.
Cooking Claim to Fame: Growing up in Mexico City, Bueno would visit different restaurants with his family and even open fine bottles of wine and learning about them before he was of drinking age. Then he took a Japanese cooking class in high school and started his own business selling sushi to students. Talk about a go-getter. These days you'll find him near Baja California Sur, crafting seasonal dishes from organic products, the hotel's on-site garden, and array of fresh seafood at his disposal.
One Hot Dish: Caramalized chipotle chicken enchiladas.
Who's your favorite hottie hotel chef? Vote for them in comments below! On Monday we narrow it down to the FINAL FOUR, so vote this weekend for your favorites (one vote per region, PLEASE!)
[Photos Courtesy of Contestants' Hotels]