Whether it’s new tours, new chefs or new restaurant openings, there’s always something cooking in the culinary universe. Read on for more.
Culinary Culture in the Far, Far North
Showcase Norway’s UNESCO-recognized summer farm culture with Up Norway through tailored experiences. This traditional seterkultur, or summer farm culture, highlights sustainable mountain farming and artisanal craftsmanship that have shaped Norwegian identity for generations.
Clients can explore high-altitude pastures where dairymaids once tended livestock and created world-renowned cheeses. Up Norway recommends several authentic experiences, including a stay at Grondalen Gard near Oslo, where guests can milk cows and learn about the “Happy Cow” philosophy. In the town of Skabu, a family-run farm recognized for sustainability offers a glimpse into traditional Norwegian farm life.
The longest seter road in Grimsdalen provides views of grazing animals and farms, with a musk ox safari in Dovrefjell National Park. Skjolberg Sondre in Trondheim offers luxury rooted in biodynamic practices. UNESCO-protected fjords feature mountainside farms with cheese-making traditions, while the Lofoten Islands offer cheese and sausage-making workshops. In Kvitnes Gard in Vesteralen guests can see sustainable farming in action, and Veitastrond village showcases local goat farming and brown cheese production. Near Lake Mjøsa, farm-to-table dining at historic manors rounds out the cultural immersion.
For more information, visit upnorway.com.
In Sweden, recommend Arctic Bath’s distinctive dining experience on the Lule River. This unique venue combines luxury and sustainability, reflecting Nordic design principles in its architecture and handcrafted tableware.
Head Chef David Staf leads the kitchen, emphasizing local, sustainable ingredients in seasonal set menus. The cuisine showcases regional flavors like reindeer, Arctic char and wild berries, prepared with modern techniques. Menus remain a surprise until served, adding intrigue for guests. Arctic Bath’s dining concept goes beyond mere sustenance. It offers a moment of reflection, connecting guests with the environment. This aligns with the property’s philosophy of harmonious coexistence with nature.
For more information, visit arcticbath.com.
Banyan Tree Krabi
Banyan Tree Krabi’s Bird’s Nest dining experience attracts locals, international travelers and influencers alike. The three elevated pods offer views of the Andaman Sea and nearby islands, accessible via a walkway from the resort’s Saffron restaurant.
Bird’s Nest features four new set menus showcasing local produce and culinary traditions. The “Tantalizing Turf” menu highlights land-based dishes, including Spicy Lemongrass Salad with Tiger Prawn Mousse and Sous Vide Lamb. The “Symphony of the Sea” menu offers seafood options like Baked Lobster with Panang Curry Fruit Sauce. Vegetarians can enjoy the “Garden Delights” menu, featuring dishes such as Grilled Soybean Tofu with Green Curry Sauce. The “Touch of Opulence” menu includes a unique Beef Khao Soi and Lap Pu Croquettes with Plant-Based Sausages.
For more information, visit banyantree.com.
Hereford Grill, Miami
The Hereford Grill is returning to Miami’s culinary scene in Spring 2025. Now, under Da Silva Hospitality, this iconic restaurant at 782 NW 42nd Avenue will reopen with a fresh design and menu.
The concept centers on open-fire cooking, featuring internationally sourced, high-quality meats raised to strict standards. Local partnerships ensure fresh, seasonal ingredients across the menu. With seating for 250 guests indoors and out, Hereford Grill offers ample space for large groups and private dining.
For more information, visit @herefordgrillmiami on Instagram.
Naples Grande Beach Resort
Naples Grande Beach Resort has appointed Juan Carlos “JC” Mendez as its new Executive Chef. Mendez will oversee all culinary operations at the resort’s dining venues, including The Catch of the Pelican and Mantra Lounge.
With 20 years of experience, Mendez’s culinary journey spans from Mexico City to Minnesota, and now Florida. His background includes roles at various establishments, from local eateries to golf clubs, and even working with celebrity chef Emeril Lagasse in Orlando.
Mendez seeks to introduce a farm-to-table concept at Naples Grande, emphasizing fresh, locally sourced ingredients. He plans to establish an on-site garden to support this initiative.
For more information, visit naplesgrande.com.
Hamilton Hotel, Washington, D.C.
Via Sophia, the osteria in Washington D.C.’s Hamilton Hotel, welcomes Chef Walter Silva as its new Executive Chef. Silva brings nearly 20 years of culinary expertise, blending Southern Italian traditions with Peruvian influences. The restaurant, recognized by Wine Spectator for its outstanding wine program, focuses on quality and hospitality.
Silva’s appointment coincides with the launch of ‘Hanami at Hamilton’ during the National Cherry Blossom Festival (Mar 20 – Apr 13, 2025). This dining experience will feature seasonal prix-fixe menus, wine pairings, and specialty cocktails.
Previously, Silva led the kitchen at Le Sel and won the D’Artagnan French Culinary Competition. His experience includes roles at ilili Restaurant and Barcelona Wine Bar & Restaurant.
For more information, visit hamiltonhoteldc.com.
Sonesta Maho Beach Resort, Casino & Spa
Sonesta Maho Beach Resort, Casino & Spa in St. Maarten has opened the Cloud 9 Rooftop Bar, enhancing its Ultimate Adults Only Club. Located on the ninth floor, this new venue offers a unique selling point in addition to panoramic views: plane-spotting.
The bar complements the resort’s adults-only accommodations, providing an exclusive space for groups, couples, and solo travelers. Guests can enjoy craft cocktails, appetizers and live entertainment while observing aircraft at nearby Princess Juliana International Airport (SXM).
Cloud 9 transforms previously unused space into a daytime lounge and evening hotspot. The Ultimate Club Lounge, another new addition, offers morning coffee with scenic vistas. Guests from Ocean Point Resort can also access these amenities, adding value to their all-inclusive stay.
For more information, visit sonestamaarten.com.
Alma Cafe, New Orleans
Two-time James Beard semifinalist Chef Melissa Araujo has expanded her Honduran culinary concept, Alma Cafe, with a new Mid-City location in New Orleans. The menu features reimagined traditional dishes using local ingredients. All-day brunch (8:00 AM-3:00 PM) includes specialties like Baleada Sencilla and Brussels Sprouts Bowl. Dinner (5:00 PM-10:00 PM, Mon-Sat) showcases Gulf seafood and innovative entrees such as Pato en Recado.
New additions at Alma Cafe Mid-City include an oyster bar with $1 raw and $1.50 chargrilled during Happy Hour, a dedicated tortilla maker, and expanded vegan and gluten-free options. The full-service bar offers Honduran and New Orleans-inspired cocktails, while a specialty coffee bar serves premium Honduran beans. The 200-seat space combines Honduran warmth with modern design, featuring cultural artifacts and chef Araujo’s personal touches.
For more information, visit eatalmanola.com.
Hotel Lilien, Upstate New York
Hotel Lilien has expanded its apres-ski menu with three new “Apres-Skiillet” dishes, perfect for clients seeking post-slope relaxation.
The new warm dishes include a Tajin-spiced corn dip with cotija cheddar, a churro chips and berry mousse combination and a campfire-inspired skillet cookie topped with vanilla ice cream. These join existing comfort foods like grilled cheese with tomato bisque and a popular fried chicken sandwich.
The nightly skillets are best enjoyed by the hotel’s wood-burning stove, accompanied by seasonal cocktails. The 1890s estate-turned-boutique hotel offers a cozy lounge with board games and billiards, embodying Catskills comfort.
Of note: Weekend entertainment includes DJ Sir Shorty on Saturdays and the “Stick Around Sundays” acoustic series featuring emerging artists.
For more information, visit hotellilian.com.
