Before you plan your next vay-k, we suggest that you check out this post first. We’ve created a list of smokin’ hot (pun intended!) chefs that will bring you major eye candy on your next trip. From Playa del Carmen, Mexico, to Jackson, Wyoming, these talented chefs are spicing things up in the kitchen with both their looks and innovative dishes. You can thank us later!
Exectuive Chef Pedro Abascal, CATCH
Heading to Playa del Carmen, Mexico? Be sure to stop by CATCH on the rooftop of the sexy Thompson Playa del Carmen. Executive Chef Pedro Abascal, a native from Mexico, has been spicing things up in the kitchen with his tasty creations. “We have this amazing roasted octopus with alioli and sofrito which reminds me a lot my days at Barcelona,” he says. “And of course, we have the sushi, made with best Mexican seafood; oysters from Ensenada, bluefin tuna from the Pacific and our Catch of the day that comes from local fishermen.”
Executive Brand Chef Arik Markus, True Food Kitchen
Chef Arik Markus started his career on the right path — think a summer apprenticeship with Chef Daniel Boulud at Daniel and working alongside Chef Eric Ripert of Le Bernardin. Fast forward 20 years, and he’s responsible for bringing healthy and sustainable food offerings to customers via True Food Kitchen restaurants. And they’re scattered throughout Arizona, California, Texas, Georgia, and Virginia, so keep an eye out when traveling. The food is seriously uh-mazing!
In just four years, Executive Chef Brian Malarkey (also a finalist on Top Chef season 3) has created a super successful restaurant empire. He currently has four Searsucker locations and three Herringbone locations under his belt, with plans for additional locations in the future. Head to Searsucker with a group of friends for classic American fare, or indulge in farm fresh meat and local seafood at Herringbone. Either way, you can’t go wrong.
Chef Joel Tate, Bodega
Add Bodega to your list next time you’re in Jackson, Wyoming. Located in Teton Village, the establishment is a gas station-turned local bodega-style market that has everything you’ll ever need post-day on the slopes — including a butcher shop! Chef Joel Tate, previously Executive Chef of Fine Dining Group‘s Rendezvous Bistro, is leading the new butcher program. In addition to meat, he offers quirky items like house-made bone marrow butter, bolognese sauce, macaroni and cheese sauce, and more.
Image: Ashley Cox Photography
Executive Chef Yannick Fayolle, Clifton Inn
Recently named Executive Chef at Clifton Inn, Yannick Fayolle has been turning heads. And not only because of his exquisite culinary skills, but also becasue of his impressive six pack (or shall we say twelve pack!). His dedication to bodybuilding is also related to food, as he strives to make healthy food as mouthwatering as possible. Originally from Mauritius, he brings an international flare into the kitchen. Looks like it’s time to book a ticket to Charlottesville, Virginia asap!
Chef Yvan Mucharraz, The Resort at Pedregal
Your next excuse to escape to Cabo San Lucas? Chef Yvan Mucharraz. Prior to his role now, he was Chef de Partie at the renowned three-Michelin-starred French Laundry in Napa. And aside from good looks, he’s also responsible for bringing guests the ultimate Baja-style Mexican food at the resort. Choose from fine dining at Don Manuel’s, oceanfront views at El Farallon, casual seafood at Crudo’s, and the always happening Beach Club.
When in Key West, a visit to Spencer’s by the Sea is a must. Aside from stunning panoramic views of the Atlantic Ocean, feast your eyes on exotic Sous Chef David Zingg and the best locally caught seafood you’ll ever have. Being a foodie who travels all over the world, he brings some serious pizazz into the kitchen. He had us at plantain-crusted grouper with key lime chipotle glaze and Key West Lager batter fish and chips.
xx, The FabFitFun Team