Chef Michael Cimarusti, head chef and owner of Providence restaurant in Los Angeles, prepares a simple Alaskan Halibut with Yukon Gold Potato but elevates the dish with an unusual topping of foamy “Lemon Spuma” and herbs.

Master chef Laurent Manrique, who brings his renowned style of cooking to contemporary seafood-centric Aqua in San Francisco prepares succulent Hamachi with grapefruit sauce and avocado.

Executive Chef Elise Wiggins features her distinctive contemporary Northern Italian cuisine at Panzano in Denver.  She wows Nick with a simple but dynamic Peach Salad with Bing cherries, prosciutto and  balls of rolled goat cheese.

After rapidly rising through the ranks of come of the world’s finest restaurants, Chef Kent Rathbun has created two of the most talked about restaurant concepts in the nation – Abacus and Jasper’s in Dallas.  He shows viewers how to prepare a fresh Chicken Salad with Market Vegetables.

Chef Walter Pisano from Tulio in Seattle shows us how to make Truffle Salted Wild Salmon accompanied by a delicious bitter green salad.  Since its inception, Tulio has been a regular on the awards lists, including Seattle’s Best Italian Restaurant, Best Business Lunch and Best Kept Secret.

Former Prima Ballerina Chef Patricia Williams, from District in New York City, shares with us her secret on how to make the perfect Clafouti.  A long-time chef in the city, Williams now reigns at this popular dining spot adjacent to The Muse Hotel.

Executive Chef Danny Bortnick from Firefly restaurant in Washington, D.C. shares with us his children’s favorite dish:  Green Eggs and Ham, a simple yet sophisticated quiche.  Bortnick’s roots run deep in D.C.  His grandparents owned a neighborhood grocery around the corner and his great uncle was also a D.C. restaurateur.

Chef Neal Fraser from Grace Restaurant in Los Angeles takes us step-by-step through making Grilled Fillet of Beef with Farro, accompanied by a luscious red wine sauce.  Fraser began his careeer under the tutelage of Wolfgang Puck and worked with such culinary luminaries as Thomas Keller and David Burke.

The ever-effusive Chef Heather Terhune from Chicago’s Atwood Café prepares a delicious Grilled Arctic Char with Chipotle Barbeque Sauce.  Terhune’s culinary journey began at Bacco in Ne Orleans, one of the world’s most famous Brennan family restaurants.

Executive Chef Michael Hillyer from Capital Grille in Seattle shows us how to make the perfect Crab and Lobster Burger.  Chef Hillyer draws inspiration from the Pacific Northwest ingredients to create unique seasonal specials.