Chef Frank Stitt has revolutionizes Southern cooking and is known for his classic European cuisines..

Frank Stitt's fondness for humble southern ingredients comes from his own roots in rural Alabama . Highlands Bar and Grill,  is known for its traditions of the southern regions of the United States and France.

He won the 2008 James Beard Award for best chef of the southeast.

He has written a wonderful cookbook called "Frank Sitt's Southern Table" that features his love for southern food that elevates the best of the south for cooks everywhere.

The co-owner and chef at Toronto's Splendido Restaurant loves to cook with local ingredients.

Splendido continually ranks as one of Canada’s top fine dining restaurants. Known for their commitment to creating dishes that are fresh, interesting and constantly evolving, as well as for their professional level of service, each visit to Splendido is a unique experience sure to please.

Chef Lee and his team recently returned from hosting a sold out event at the James Beard House in New York City, which featured Canadian Food and Wine.

Shonan

Australian chef Bill Granger is trying to convince Japan's diners to try his scrambled eggs and toast at his new  Pacific seaside restaurant.

Shonan is best known for its summer surfing  with lots of tourists from Tokyo and its beach bars set up all around.

Scrambeld eggs  first made Bill famous when he opened a small breakfast/lunch café called "bills" in the Sydney suburb of Darlinghurst.

After opening 2 more restaurants Bill quickly established himself as one of Australia’s leading food writers.