Hotel Chefs that Make You Want to Stay Just a Little Bit longer

Antoinette Bruno and Aliza Eliazarov

These are our StarChefs.com Rising Star Chefs and the chefs that we just flat out love, who have made the hotel properties they work at, outstanding. We would go on a stay-cation at their hotels solely to eat!

Sofitel - Chicago, Illinois

Sofitel - Chicago, Illinois

Cafe Des Architectes at the Sofitel Chicago Water Tower - Chicago, IL

Cafe Des Architectes at the Sofitel Chicago Water Tower - Chicago, IL

Chef Greg Biggers of Cafe de Architectes, Sofitel - Chicago, Illinois

Chef Greg Biggers of Cafe de Architectes, Sofitel - Chicago, Illinois

Sofitel - Chicago, Illinois

Sofitel - Chicago, Illinois

Butter poached Maine lobster, sunchoke puree, togarashi beurre blanc and elderflower

Butter poached Maine lobster, sunchoke puree, togarashi beurre blanc and elderflower

At the Sofitel Chicago Water Tower, Chef Greg Biggers runs the whole show. So, there’s consistency from room service and private events to Le Bar, La Terrase, and Café des Architectes. His mastery of technique and flavors and his modern, sophisticated sensibility are evident throughout all Sofitel dining experiences—he’s put together an excellent cheese program as well.

Kitchen Notes at the Omni - Nashville, Tennessee

Kitchen Notes at the Omni - Nashville, Tennessee

Kitchen Notes at the Omni - Nashville, Tennessee

Kitchen Notes at the Omni - Nashville, Tennessee

Executive Chef David Harker of Kitchen Notes at the Omni - Nashville, Tennessee

Executive Chef David Harker of Kitchen Notes at the Omni - Nashville, Tennessee

Chef Peter McCall of Kitchen Notes at the Omni - Nashville, Tennessee

Chef Peter McCall of Kitchen Notes at the Omni - Nashville, Tennessee

Shrimp and Grits, Tripp’s Country Ham, Tomato Gravy, and Collard Greens

Shrimp and Grits, Tripp’s Country Ham, Tomato Gravy, and Collard Greens

Executive Chef David Harker and Chef Peter McCall don’t mess around when it comes to Southern staples and techniques--they perfects them. At the Omni Nashville in Tennessee he not only proffers butterific biscuits at Kitchen Notes, he’s had a biscuit bar installed with all the trimmings. Fried chicken comes in gleaming, metallic buckets with slaw and house fermented hot sauce on the side. And yes, there’s shrimp and grits, too, of course.

Proof on Main at 21c – Louisville, Kentucky

Proof on Main at 21c – Louisville, Kentucky

21c – Louisville, Kentucky

21c – Louisville, Kentucky

Chef Levon Wallace of Proof on Main at 21c – Louisville, Kentucky

Chef Levon Wallace of Proof on Main at 21c – Louisville, Kentucky

Seared Bison Carpaccio, Oyster Mushrooms, Squash Pickles, and Nasturtium

Seared Bison Carpaccio, Oyster Mushrooms, Squash Pickles, and Nasturtium

Sommelier Joe Leftin of Proof on Main at 21c – Louisville, Kentucky

Sommelier Joe Leftin of Proof on Main at 21c – Louisville, Kentucky

Mixologist Christopher Wilkins of Proof on Main at 21c – Louisville, Kentucky

Mixologist Christopher Wilkins of Proof on Main at 21c – Louisville, Kentucky

Providence: Gin, Applejack, Cynar, Lemon Juice, Honey Syrup, and Orange Twist

Providence: Gin, Applejack, Cynar, Lemon Juice, Honey Syrup, and Orange Twist

Dining at Proof on Main in the 21c Museum Hotel is like taking a bite out of Chef Levon Wallace. The self-proclaimed “wannabilly” has been smitten with the South ever since his first visit. He rejoices in the magnificence of Kentucky’s Mulefoot hogs—rooter to tooter—and though he’s serious about the huge responsibility of being a chef below the Mason Dixon, his food remains fun, funky, and personal. While his heritage is Mexican and his roots are in L.A., Wallace’s heart and soul are on every plate in Louisville.

The Seelbach Hilton - Louisville, Kentucky

The Seelbach Hilton - Louisville, Kentucky

The Seelbach Hilton - Louisville, Kentucky

The Seelbach Hilton - Louisville, Kentucky

Chef Patrick Roney  of The Oak Room at The Seelbach Hilton – Louisville, Kentucky

Chef Patrick Roney of The Oak Room at The Seelbach Hilton – Louisville, Kentucky

Burgoo of Kentucky Fried Rabbit, Venison, and Boar

Burgoo of Kentucky Fried Rabbit, Venison, and Boar

Mixologist Eron Plevan of The Oak Room at The Seelbach Hilton – Louisville, KY

Mixologist Eron Plevan of The Oak Room at The Seelbach Hilton – Louisville, KY

The Seelbach: Bourbon, Cointreau, Angostura & Peychaud’s Bitters, Champagne

The Seelbach: Bourbon, Cointreau, Angostura & Peychaud’s Bitters, Champagne

2014 StarChefs.com Rising Star Sommelier Julie DeFriend of The Oak Room – Louisville, KY

2014 StarChefs.com Rising Star Sommelier Julie DeFriend of The Oak Room – Louisville, KY

At the Oak Room in the historic Seelbach Hotel in Louisville, Kentucky, they have a dream team of three: Chef Patrick Roney, 2014 StarChefs.com Kentucky-Tennessee Rising Star Sommelier Julie DeFriend, and Mixologist Eron Plevon. From Cocktails to elevated regional fare and wine parings, guests can’t go wrong at the Seelbach.

Salmon, Cucamelons, Pickled Mushrooms, Roe, Cracker, Mexican Mint, Fennel Frond

Salmon, Cucamelons, Pickled Mushrooms, Roe, Cracker, Mexican Mint, Fennel Frond

Chanterelle & Carolina Moon Risotto, Foie Gras Snow, Golden Raisins, Zucchini, Chives

Chanterelle & Carolina Moon Risotto, Foie Gras Snow, Golden Raisins, Zucchini, Chives

Chef Colin Bedford of The Fearrington House - Pittsboro, North Carolina

Chef Colin Bedford of The Fearrington House - Pittsboro, North Carolina

Sommelier Maximilian Kast of The Fearrington House - Pittsboro, North Carolina

Sommelier Maximilian Kast of The Fearrington House - Pittsboro, North Carolina

Poached Muscat Apricots, Apricot Sorbet, Ricotta Cake, Lemon Curd, Oatmeal Crumble

Poached Muscat Apricots, Apricot Sorbet, Ricotta Cake, Lemon Curd, Oatmeal Crumble

2013 Starchefs.com Rising Star Hotel Chef Colin Bedford is the heart-and-soul center of Fearrington Village in Pittsboro, North Carolina. At Fearrington House (and in all aspects of hotel catering, room service, and the property’s three other food and drink establishments), he honors the legacy of the land, as well as his own British roots at what has become—under Bedford’s reign—a destination restaurant. And Rising Star Sommelier Maximilian Kast elegantly guides guests through white tablecloth meals, pairing mostly Old World wines with Chef Colin Bedford’s just-kissed-by-modernity dishes.

The NoMad - New York, New York

The NoMad - New York, New York

Chef Abram Bissell of The NoMad - New York, New York

Chef Abram Bissell of The NoMad - New York, New York

Whole roasted Chicken, Foie Gras, Black Truffles, Brioche, and pickled Turnips

Whole roasted Chicken, Foie Gras, Black Truffles, Brioche, and pickled Turnips

Sommelier Thomas Pastuszak of The NoMad - New York, New York

Sommelier Thomas Pastuszak of The NoMad - New York, New York

Barolo, Oddero, Piedmont, Italy, 1996

Barolo, Oddero, Piedmont, Italy, 1996

2013 StarChefs.com New York Rising Star Chef Abram Bissell is making haute comfort food look effortless (that chicken with the foie under the skin really is that good) every night at Nomad in the Nomad Hotel. Rising Star Sommelier Thomas Pastuszak is leading the wine program, putting together a versatile list of Grand Cru bottles and esoteric gems—not to mention a custom NoMad Champagne blend—to pair with Bissell’s high-style, every-man food and the restaurant’s mixed clientele of food lovers and high rollers. Together they’re building a national dining destination.

Earth – Kennebunkport, Maine

Earth – Kennebunkport, Maine

Earth – Kennebunkport, Maine

Earth – Kennebunkport, Maine

Chef Justin Walker of Earth – Kennebunkport, Maine

Chef Justin Walker of Earth – Kennebunkport, Maine

Fried Nonesuch River Oysters, Wood-fired Padron Pepper Relish, and Fried Nepotella

Fried Nonesuch River Oysters, Wood-fired Padron Pepper Relish, and Fried Nepotella

Pastry Chef Matthew Jauck of Earth – Kennebunkport, Maine

Pastry Chef Matthew Jauck of Earth – Kennebunkport, Maine

Rhubarb Galette, Frozen Greek Yogurt, Freeze-dried Strawberries, Mugolio Pine Syrup

Rhubarb Galette, Frozen Greek Yogurt, Freeze-dried Strawberries, Mugolio Pine Syrup

2014 StarChefs.com Coastal New England Rising Star Chef Justin Walker has vision, he’s got to. Walker has a 3,200-square foot farm to turn into sophisticated, composed plates for his dining room at Earth at Hidden Pond. And he doesn’t let Mother Nature, or his guests, down. Walker is devoted to Maine, becoming a major force in the region with the opening of a culinary center at Hidden Pond in fall 2014 that will welcome guest chefs, teach, and host pop-up restaurants.

Twenty-Eight Atlantic – East Harwich, Massachusetts

Twenty-Eight Atlantic – East Harwich, Massachusetts

Chef James Hackney of Twenty-Eight Atlantic – East Harwich, Massachusetts

Chef James Hackney of Twenty-Eight Atlantic – East Harwich, Massachusetts

Poached Sole, Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Herbs

Poached Sole, Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Herbs

Twenty-Eight Atlantic – East Harwich, Massachusetts

Twenty-Eight Atlantic – East Harwich, Massachusetts

Lobster, Popcorn Powder, Corn Purée, Clam Fritter, Saffron Rouille, Lemon Balm

Lobster, Popcorn Powder, Corn Purée, Clam Fritter, Saffron Rouille, Lemon Balm

You get the feeling that 2014 Coastal New England Rising Star Chef James Hackney is like a kid set free at Adventure Land when he’s in the kitchen at Twenty-Eight Atlantic at the Wequassett Resort and Golf Club. Though his mastery of technique is immediately apparent (10 years at L’Espalier will do that to you), it’s his playfulness that comes through in the dining room. Pops of color accentuate striking plates that combine the haute with the down home. Twenty-Eight Atlantic is his coastal tour de force, unparalleled in Cape Cod and a beacon in the region.

The Langham Chicago - Chicago, Illinois

The Langham Chicago - Chicago, Illinois

Travelle at The Langham Chicago - Chicago, Illinois

Travelle at The Langham Chicago - Chicago, Illinois

Chef Tim Graham of Travelle at The Langham Chicago - Chicago, Illinois

Chef Tim Graham of Travelle at The Langham Chicago - Chicago, Illinois

Spring Vegetable Slatha, Yogurt Mousse, and King Crab

Spring Vegetable Slatha, Yogurt Mousse, and King Crab

The Langham Chicago - Chicago, Illinois

The Langham Chicago - Chicago, Illinois

2008 StarChefs.com Rising Star Tim Graham is an energetic, inquisitive chef who is a veteran of Chi-town icon Tru. He uses simple but innovative techniques to create flavorful sauces without most of the fat. And with a background in biochemistry and food science, his success at Travelle at The Langham Chicago comes not only from his pursuit of new techniques, but his adherence to flavor-driven food first, technique-driven second. The kitchen at Teavelle is filled with atmosphere of playfulness and innovation.

Sofitel - Los Angeles, California

Sofitel - Los Angeles, California

Chef Marius Blin of Estérel- Los Angeles, CA

Chef Marius Blin of Estérel- Los Angeles, CA

Seared Diver Scallops, Carrot Harissa Puree, Faro Taboule, Grape Seed Oil Gremolata

Seared Diver Scallops, Carrot Harissa Puree, Faro Taboule, Grape Seed Oil Gremolata

Oxnard Baby Beet Salad, Tuna Carpaccio, Seared Diver Scallops, Mini Éclair of the Day

Oxnard Baby Beet Salad, Tuna Carpaccio, Seared Diver Scallops, Mini Éclair of the Day

Lobster-Artichoke Fondant, Mache, Watercress, and Apple Cider Vinegar

Lobster-Artichoke Fondant, Mache, Watercress, and Apple Cider Vinegar

Chef Marius Blin has called the Sofitel Los Angeles home since 2002. He has seen the hotel through an $84 million renovation and helped to launch the restaurant Estérel, where he mingles French techniques with SoCal sensibilities, creating seasonal, flavorful, and health-conscious fare.

Chef Holly Jivin of The Bazaar by José Andrés - Los Angeles, CA

Chef Holly Jivin of The Bazaar by José Andrés - Los Angeles, CA

Oysters, Jamón Cream, Lime, and Chili Piquin

Oysters, Jamón Cream, Lime, and Chili Piquin

Ceviche Caliente: Uni, Coconut, and Lime Air

Ceviche Caliente: Uni, Coconut, and Lime Air

Pastry Chef Kriss Harvey of The Bazaar by José Andrés - Los Angeles, CA

Pastry Chef Kriss Harvey of The Bazaar by José Andrés - Los Angeles, CA

Valrhona Opalis, Cremeaux, Roasted Lemon, Freeze Dried Strawberry Meringue, Caramelized Cashew, and Nasturtium

Valrhona Opalis, Cremeaux, Roasted Lemon, Freeze Dried Strawberry Meringue, Caramelized Cashew, and Nasturtium

At The Bazaar by José Andrés in Los Angeles, Chef Holly Jivin’s mission is to keep the food relevant while placing her personal stamp on the menu and to maintain the tapas bar’s status as an L.A. staple. Her driving force is curiosity. Jivin lists a desire to discover unknown ingredients and master unfamiliar techniques as her primary inspiration. She pulls flavors from as far away as Southeast Asia to compliment the restaurant’s Spanish cuisine. Jivin’s curiosity has served her well, ushering her to the forefront of the L.A. food scene.

Inka Terra Machu Picchu Pueblo Hotel - Machu Picchu, Peru

Inka Terra Machu Picchu Pueblo Hotel - Machu Picchu, Peru

Inka Terra Machu Picchu Pueblo Hotel - Machu Picchu, Peru

Inka Terra Machu Picchu Pueblo Hotel - Machu Picchu, Peru

Inka Terra Machu Picchu Pueblo Hotel - Machu Picchu, Peru

Inka Terra Machu Picchu Pueblo Hotel - Machu Picchu, Peru

Inka Terra Machu Picchu Pueblo Hotel - Machu Picchu, Peru

Inka Terra Machu Picchu Pueblo Hotel - Machu Picchu, Peru

Tambo Del Inka - Urubamba, Peru

Tambo Del Inka - Urubamba, Peru

Hotels such as the Inka Terra Machu Picchu Pueblo and Tambo Del Inka—high in the Andean Mountains of Peru—are capitalizing on there natural landscapes and attractions to appeal to ecotourists. Pristine ecosystems, majestic vistas, and historic sites like one of the New 7 Wonders of the World, Machu Picchu, bring thousands of visitors to the region. Inka Terra provides various outdoor adventure excursions for guests, including treks to the famous mountain top Mayan ruin.

Aquinnah Oysters: Tempura with Caviar and Lemon-Espelette Crema; and Poached with Leek Veloute and Sauternes Gelee

Aquinnah Oysters: Tempura with Caviar and Lemon-Espelette Crema; and Poached with Leek Veloute and Sauternes Gelee

Outermost Inn - Martha's Vineyard, Massachusetts

Outermost Inn - Martha's Vineyard, Massachusetts

Outermost Inn - Martha's Vineyard, Massachusetts

Outermost Inn - Martha's Vineyard, Massachusetts

Outermost Inn - Martha's Vineyard, Massachusetts

Outermost Inn - Martha's Vineyard, Massachusetts

Chef Scott Cummings & Pastry Chef Mike Winkelman - Martha's Vineyard, Massachusetts

Chef Scott Cummings & Pastry Chef Mike Winkelman - Martha's Vineyard, Massachusetts

Braised Lamb Shoulder, Foie Gras Tortellini, Black Garlic Purée, Braising Reduction

Braised Lamb Shoulder, Foie Gras Tortellini, Black Garlic Purée, Braising Reduction

Goat Cheese Croquette, Tangerine Sorbet, Blackberries, Florentine Tuile, Feuilletine

Goat Cheese Croquette, Tangerine Sorbet, Blackberries, Florentine Tuile, Feuilletine

Perched on the western most tip of Martha's Vineyard in Aquinnah above Gay Head Beach on the sound, the aptly named Outermost Inn is secluded atop a plateau of sheer clay cliffs that are ever-so-slowly crumbling into the ocean. (Former) Outermost Chef Scott Cummings (currently of 20byNine in Oak Bluffs) describes his ambitious, elegant, and French-inflected food as clean, precise, and tasty—agreed. And don’t miss Pastry Chef Mike Winkelman’s mignardises or composed desserts such as the Tangerine Dream.