TEN TOP CHEFS, TEN FOODTRAVEL TRENDS

Lured by the eclectic tastes of indigenous cuisine, foodies who love to travel often seek out destinations where they can experience dynamic regional culinary scenes. For many travelers with discerning palates, discovering the latest culinary trends has become a popular form of self-expression. According to top chefs, epicureans can expect to find several experimental food concepts on their plates this year.

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Bill Taibe, Owner/Chef, Jesup Hall, Westport, CT Bill Taibe, Owner/ Chef, Jesup Hall, Westport, CT

Everything looks lighter and brighter with a focus on vegetables and plant-based options. We will be utilizing vegetables in every way possible; raw, juiced, fermented and pickled, in both dishes and cocktails. People are looking to eat cleaner and healthier without sacrificing flavor and creativity.

Justin Taylor, Executive Chef, Park Hyatt St. Kitts

Here at Park Hyatt St. Kitts, we take pride in using thoughtfully sourced, local ingredients that speak to our island culture. At our adults-only restaurant, Stone Barn, we serve an exclusive wine list and tasting menu that features signature dishes that showcase our commitment to incorporating sustainably sourced ingredients. For example, our signature Squash Blossom features risotto with notes of citrus and saffron combined with delicious spiny lobster that we catch right here on our docks.

Anthony Cole, Executive Chef, Chatham Bars Inn, Chatham, MA