Peru – Peruvian women prepare a pachamanca -- a meal made up of potatoes cooked under pre-heated stones. For chef Virgilio Martinez Veliz of Lima restaurant Central, it doesn't get better than this.
Kolkata, India – A puchka vendor makes a small hole in the fried dough ball, which will then be stuffed with filling and dunked into a tamarind and green mango sauce. Chef Gaggan Anand of Bangkok restaurant Gaggan says Kolkata street food like this transports him back to his childhood.
Nihonryori RyuGin (Tokyo) – "My most memorable food experience was dining at Nihonryori RyuGin in Tokyo on a trip to Japan," says chef Victor Arguinzoniz of Asador Etxebarri. "I loved the discipline, extremely high quality of product, and incredible technique the chef uses."
Borough Market (London) – "One of my favorite things to do whilst in London is visit Borough Market near London Bridge," says chef Peter Gilmore of Sydney restaurant Quay. "The sheer quality and variety of produce on offer is inspiring."
St. John (London) – "Chef Fergus Henderson's generous spirit is always present and the food is so good; he refines simplicity to the highest level," says French Laundry chef Thomas Keller of St. John, one of his favorite London restaurants.
San Sebastian, Spain – Multiple chefs single out the Spanish town of San Sebastian as being the ultimate food getaway. "If you love food, here are all your heart desires, from extreme creativity at Mugaritz [pictured], amazing flavors at the rural restaurant Asador Etxebarri, to late-night dining at the busy pinxtos-bars of the old town," says chef Rasmus Kofoed of Denmark restaurant Geranium.
Tim Ho Wan (Hong Kong) – "Since my cooking style is mostly Chinese, I travel to Hong Kong several times per year, to be in touch with Asian flavors and tastes," says Berlin chef Tim Raue. "Every time, I go first to Tim Ho Wan, an outstanding dim sum restaurant."
Fremont Diner (Sonoma, California) – "I had the most amazing time at the Fremont Diner, driving through Sonoma County and the redwood forests of Muir woods in the U.S." says chef Isaac Mchale of London's The Clove Club. "Fried chicken and Ruebens washed down with a Coke, it was a great all-American experience."
For Alain Ducasse or Monaco's Le Louis XV, Rivea London chef Damien Leroux's Nicoise salad is a memorable experience. "Damien gently wraps the ingredients of the Nicoise salad into the warm crispy socca [the thin, unleavened pancake from Genoa]," recalls Ducasse.
"Every year I travel to the west coast of Sweden to Smogen," says chef Bjorn Frantzen of Restaurant Frantzen in Stockholm. "They have the best langoustines. You cook them with dill and beer and it's probably the best meal you will ever enjoy."
California taquerias – "For me, It's a road trip from San Diego to Santa Cruz on the west coast of the USA, stopping at the many taquerias that are a great feature of the Californian food scene," says chef Ben Shewry of Melbourne restaurant Attica. "The generosity and humility of these taco stands, small restaurants and food trucks is a poignant reminder that sometimes the most delicious food can cost as little as $1."
Canadian sugar shack – "A visit to a cabane a sucre or sugar shack in Quebec, Canada, in early spring is one of my favorite food experiences in the world," says Jonny Lake of London's The Fat Duck. "Traditionally it is a celebration of the sap harvest from the maple trees, which is used to make maple syrup. There's an enormous meal comprised mainly of pork in various incarnations and traditional Québécois recipes, accompanied by jugs of maple syrup, followed by drinking, music and line dancing."