Today, we are off to the Lombardy region of Italy, to a restaurant called Da Vittorio. They offered the seasonal white truffle menu, (white truffle is the most expensive ingredient in the world) where everything is built around this single ingredient. T...

Restaurant Under in Lindesnes, Norway is the largest underwater restaurant in the world and the first of its kind in Europe. Designed by acclaimed architecture firm Snøhetta, Head chef Nicolai Ellitsgaard has developed a sustainable menu mostly based on l...

At NYC’s Al Coro, chef and co-owner Melissa Rodriguez is looking to keep the Italian tasting menu fresh by changing it out every six weeks, each based on a different region of Italy. The purpose of this is not only to highlight the regional cuisines of It...

At NYC’s Rosella, Jeff Miller makes an omakase menu that truly cements the philosophy of ‘chef’s choice.’

On this episode of ‘Dan Does’, host Daniel Geneen visits Alaska-based Kyle Lee, the founder of Alaskan Salmon Co., to join him as they go out fishing for the day to catch salmon. After their time on the boat, Dan joins Kyle as the fish they caught is pack...