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The Insider's Guide to Travel, Food and Wine
The official travel magazine of the International Food, Wine & Travel Writers Association, Global Writes provides an ever-expanding library of illustrated trip reviews by professional travel journalists with advice on the best vacation ideas and itineraries, plus tips and recommendations on global destinations, hotels, B & B's, cruises, restaurants, food, wine and more. To plan your next adventure -- or just dream about one -- become an insider through the travel experiences of IFWTWA members worldwide.
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 | Ivan Flowers (Sedona, AZ)
Flowers' road to Sedona and Fournos shows a wealth of exceptional experience and talent.
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 | Michel Pieton, Gregory Wiener (Arizona)
The Boulders Executive Chef Michel Pieton and Executive Sous Chef Gregory Wiener
Start with lobster & mango gazpacho shooters, advance to gala apple, pomegranate & orange salad with roasted shallot balsamic dressing, then enjoy miso-glazed sea bass with shiitake mushrooms, quinoa, grilled pineapple & papaya salad, and delight in the finale of fresh berries tartlet with almond-date crust. And, all for less than 600 calories.
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 | Alessandro Colaiacomo (San Pedro, California)
Alessandro Colaiacomo arrived in California, from Rome, fifteen years ago. He had worked for Cinecitta Studios, Rome, as assistant director, traveling all over Italy before departing for southern California.
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 | John Rivera Sedlar (Los Angeles, CA)
John Rivera Sedlar is proprietor/chef of the critically acclaimed Rivera Restaurant in Los Angeles; it features Modern Latin American Cuisine.
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 | Dominique Crenn
Presenting to Dominique Crenn, Executive Chef of Luce at the InterContinental San Francisco, the International Food Wine & Travel Writers Association Award of Distinction in the Epicurean Arts was a distinct pleasure. One immediately discovers a woman with passion and love for her skill and profession.
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 | Frank Stitt, III (Birmingham, Alabama)
Stitt's culinary journey took him from Cullman, Alabama to San Francisco where, as a philosophy student, he began to find himself piling high the cookbooks and leaving Plato and Kierkegaard behind. After learning and honing his kitchen skills in various Bay Area restaurants, he was finally allowed into the kitchen of Alice Waters at the now legendary Chez Panisse. Alice Waters then introduced him to Richard Olney, who at the time was working on the Good Cook series for Time-Life Books and needed an assistant. Stitt was able to work…
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 | Clayton Sherrod (Alabama)
Clayton Sherrod (Chef Clayton), Chef Clayton's Food Systems, Inc. and producer of Chef Clayton's Seasonings, is an American Culinary Federation (ACF) Certified Executive Chef, and a member of the elite American Academy of Chefs (AAC). He served on the regional ACF Chef Professionalism Committee. Chef Clayton serves on the Board of the Culinard, the culinary institute of Virginia College. He is also on the board of the Future Culinarians of America Scholarship Foundation for the state of Alabama.…
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 | Chris And Idie Hastings (Birmingham, Alabama)
Christopher and Idie Hastings are chef and co-owners of the nationally celebrated Hot and Hot Fish Club in Birmingham, Alabama. Located in a historic building on Birmingham's Southside, the award-winning restaurant has earned a reputation for serving some of the finest, freshest dishes in the region.
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 | Joël Robuchon (Worldwide)
To understand the legend that is Joël Robuchon, one must first see his restless pursuit of giving his best. “I constantly strive; my work is permanent research, my permanent obsession with the quality of one's labor,” Chef Joël Robuchon said. It has been this total commitment to perfection, achieved through a fiercely disciplined work ethic and a voracious quest for knowledge, which allowed a young man from the countryside of post-war France to brilliantly and skillfully reinvent French cuisine.
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 | Darren McGrady (Dallas, Texas)
After 15 years of royal service to Queen Elizabeth II of England and Diana, Princess of Wales Darren now lives in Dallas, Texas where he works as a personal chef, author, culinary consultant, event planner and public speaker. His first cookbook titled Eating Royally; recipes and remembrances from a palace kitchen (Thomas Nelson 2007) has just gone into third print. (with all of his advance and royalties from the book going to the Elizabeth Glaser Pediatric Aids Foundation.)
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 | Piero Selvaggio (Santa Monica, California)
In 1972, two friends, with $4,500, teamed up to open a cozy Italian restaurant. A short while later, with inspirations of his own, one friend ventured off to open his own place Valentino, Santa Monica. Fate and hard work had given Piero the vehicle to fulfill his own dreams. With his passion for wine (especially Italian), a mind for fine Italian foods, and a sixth sense about hospitality, it would not take long before Piero Selvaggio and his dining room would become a haven for Hollywood's elite and what is considered the country's best Italian restaurant.
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 | Chef Mario Martinoli (Los Angeles, California)
Television and radio personality Mario Martinoli is a professional chef with over thirty years of hands-on experience in busy, and successful restaurant kitchens.
In March of 2008 Mario launched "Food & Dining with Mario & Amy" featuring his wife, Amy, as his opinionated co-host on the new AM 830 KLAA, the 50,000 watt Home of Angels Baseball.
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 | Chef/Restaurateur Jean-Stephane Poinard (St. Augustine, Florida)
Jean-Stephane Poinard has finally come to America. His arrival in St. Augustine, Florida isn't for a brief visit, but to realize his childhood dream of living and owning a restaurant in America.
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| Teage Ezard (Melbourne, Australia)
Teage completed his apprenticeship under the guidance of renowned chef, Hermann Schneider, whose restaurant, Two Faces, in the Melbourne suburb of South Yarra, was long regarded as one of Australia's best.
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 | Michel Richard (Washington, DC, USA)
Michel Richard was a pioneer in creating the revolutionary French/California cuisine that is now so prevalent. His style is light, fresh and intelligent, focusing on innovative combinations, witty presentations and always an element of texture. "His restless California cuisine is beautiful, offbeat and constantly changing," states Ruth Reichl of the New York Times.
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 | José Andrés (Washington, DC, USA)
Termed the "boy wonder of culinary Washington" by the New York Times, José Andrés is an internationally recognized culinary innovator who is widely credited with bringing the small plates concept to the United States. José has made a mark on the way Americans eat today.
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 | Jody Adams (Massachusetts, USA)
The connection between food and happiness began at an early age for Jody. Her mother was an adventurous cook and passed along an appreciation for European cooking, and, more importantly, European living. When she graduated from Brown University with a degree in anthropology,
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 | Jacques Reymond (Melbourne, Australia)
Jacques Reymond is very much the person behind his Restaurant, very involved in each stage of planning the perfect meal for you. His passion for food is only matched by his passion for wine.
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 | Guy Martin (Paris, France)
At age 43, Guy Martin, the chef of Grand Véfour, was awarded with 3 Michelin stars. This was the only restaurant to win 3 stars in the Red Michelin Guide 2000.
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 | George Mavrothalassitis (Hawaii, USA)
George Mavrothalassitis is chef/proprietor of Chef Mavro restaurant in Honolulu and a founding member of Hawaii Regional Cuisine. In 2003 he won the prestigious James Beard Foundation award as the Best Chef in Hawaii and the Pacific Northwest.
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 | George Hirsch (New York, USA)
Chef George Hirsch has always had a passion for adventure. His adventures began at the age of five on family campouts. Little did he know this would become more than a pastime; it would be the beginning of an adventurous way of enjoying life.
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 | Gary Danko (California, USA)
Gary Danko is a real pro in the kitchen - his movements are precise, his attitude attentive and his food very grown-up. Beyond that, it's clear he loves his work. At this dinner, we caught him quietly smiling as he boned a fish, composed a plate, and checked on a stockpot.
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 | Debbie Gold and Michael Smith (Kansas, USA)
When Debbie Gold and Michael Smith first met in the kitchen at Charlie Trotter's, it wasn't exactly love at first sight. The naturally competitive atmosphere of a high-pressure restaurant made them a little wary of each other at first. But once the ice was broken, romance wasn't far behind.
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 | Darina Allen (County Cork, Ireland)
Darina Allen runs the internationally renowned Ballymaloe Cooking School at Shanagarry, in County Cork, Ireland. The school is just one of many Ballymaloe enterprises owned and operated by four generations of the Allen family.
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 | Alton Brown (Atlanta, GA)
Raised in his mother's and grandmother's kitchens, Alton Brown worked as a cook throughout high school and college. But he never considered a career in food until—after a decade working as a cinematographer and video director—he realized that he spent all his time between shoots watching cooking shows, reading cookbooks and, yes, eating.
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 | Allen Susser (Florida, USA)
Allen Susser was born in Brooklyn, New York on December 25, 1956 into a family heritage rich with celebrating life through food. Among his fondest memories as a child was the discovery o f the cultural importance placed on food.
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 | Michel Roux (London, UK)
Michel Roux, who was born on 23 May 1960, is a graduate of Le Gavroche. He was born into it as it were. He received his schooling in its kitchens and is imbued with its unique atmosphere and style.
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 | Gordon Ramsay
How many chefs have two, or even one, Michelin stars before the age of 30? How lucky I was to be living around the corner from Gordon Ramsay's London restaurant, aptly named...Gordon Ramsay.
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 | French Master Chef
Hervé Laurent
After serving as Master Chef and instructor at Le Cordon Bleu in London, Chef Hervé Laurent joined the world famous Paul Bocuse Institute in Lyon, France and has taught the Art of Modern French Cooking in many celebrated cooking schools worldwide. In 2004, he opened The School of Culinary Arts in Central America.
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 | Todd English (Massachusetts, USA)
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has established one of the best known restaurant brands in the nation, been recognized by several of the food industry's most prestigious publications, published three critically acclaimed cookbooks, and served as an active member of the philanthropic restaurant community.
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 | Daniel Boulud (New York, USA)
As Chef-Owner of some of the country's finest restaurants, author of numerous cookbooks and creator of kitchenware and gourmet products, Daniel Boulud's beginnings on his family's farm near Lyon may seem a distant past. Yet that past, rooted in the rhythms of the seasons, produce
fresh from the fields and fine home cooking have paved the road to Boulud's becoming one of America's leading culinary authorities.
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 | Rick Bayless (Illinois, USA)
Rick Bayless was born in 1953, into an Oklahoma City family of restaurateurs specializing in the local barbecue. Having begun his culinary training as a youngster, he broadened his horizons to in-clude regional Mexican cook-ing as an undergraduate stu-dent of Spanish and Latin American cul-ture.
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