--- title: "Traveling Chefs Seek Inspiration Abroad" url: https://newscentral.site/traveling-chefs-seek-inspiration-abroad/ language: en publisher: "News Central Site" section: "Travel" published: 2026-11-13T22:13:09.000Z updated: 2026-11-14T04:28:00.812Z id: 595b9e38-7e04-4397-a724-e17b727add23 source: "Conde Nast Traveler https://www.cntraveler.com/story/women-chefs-on-the-meals-theyre-traveling-for-in-2027" attribution: "Link to https://newscentral.site/traveling-chefs-seek-inspiration-abroad/ and name News Central Site when you quote or summarize this story." --- # Traveling Chefs Seek Inspiration Abroad Several prominent women chefs have shared their travel plans for 2027, highlighting the exciting culinary adventures they're looking forward to embarking on next year. Traveling for inspiration has become a rare luxury for many professional chefs, given their demanding work schedules and responsibilities. However, taking time off to explore new culinary destinations is crucial for staying motivated and innovative in the kitchen. Even brief trips can have a lasting impact on one's cooking style, from discovering novel ingredients to mastering new techniques that elevate familiar dishes. These weekend getaways also offer opportunities to reconnect with one's heritage and network with fellow chefs who share similar passions. As 2027 approaches, several prominent women chefs have shared their travel plans with us, highlighting the exciting culinary adventures they're looking forward to embarking on next year. Several top chefs have expressed a desire to visit specific destinations in search of unique flavors and experiences that will enrich their cooking repertoire. Some are eager to explore lesser-known regions, such as the Basque Country in Spain, where foraged foods and traditional recipes await discovery. Edorta Lamo's restaurant in Kanpezu is one notable destination that has piqued their interest, offering a chance to experience authentic regional cuisine. The rugged beauty of the mountains is where some of the most authentic regional cuisine can be found. Inland cooking, built on what's locally hunted, foraged, and grown, offers a unique taste experience that can't be replicated elsewhere. Katie Button, chef and co-founder of Cúrate Bar de Tapas in Asheville, has her eyes set on exploring Maine next summer. She's particularly drawn to Erin French's new cookbook "Seize the Supper", which showcases local produce and a connection to the earth - principles that resonate deeply with Katie's own approach to regenerative cooking. For Camilla Marcus, chef and founder of Westbourne in Boulder, Colorado, it's all about experiencing the food culture of her friends Kelly Jeun and Eduardo Vallelobo at Casa Juani. Their restaurant recently made headlines as one of Bon Appétit's Best New Restaurants, and Camilla is eager to try their entirely Spanish menu. The culinary scene in Boulder has a lot to offer, but for Melissa Rodriguez, chef and partner at Crane Club & Bar CC in New York City, it's the opportunity to visit her friends Kelly Jeun and Eduardo Vallelobo that's the real draw. She's been looking forward to trying everything on their menu since she heard about their restaurant. Edomae-style sushi is a rare find outside of Tokyo, but for those who know where to look, it's an experience not to be missed. Chef Mei Kougo's six-seat counter at \[Sushi Meino\] has been high on the list of many food enthusiasts since its opening in 2023 - although securing a reservation can be a challenge. The cuisine of Japan is renowned for its simplicity and focus on fresh ingredients, but it's not always easy to find restaurants that truly embody these principles. For those who are willing to seek out the best, however, the rewards are well worth the effort. For many, Tokyo remains a culinary paradise that beckons them back time and again. Rebekah Peppler, a recipe developer and author, is one such enthusiast who can't wait to return to Japan's vibrant food scene in the spring of 2027. Her travel plans are centered around experiencing the renowned temple food in Jangseong County, South Korea. However, she was disappointed when she missed out on the opportunity to dine at Jeong Kwan and Chef Esu Lee's collaborative culinary event at Orson in Paris recently. The chance to taste their innovative fusion of Korean and French flavors has been a long-standing aspiration for Peppler. Lebanese cuisine is another destination that beckons her heart, particularly its distinctive street foods like manakish and shawarma. She wants to sample ka'ak, the traditional ring-shaped bread with sesame seeds, accompanied by an assortment of local spreads from the market stalls. A visit to El Soussi, one of Beirut's oldest restaurants, is also on her agenda. The restaurant's reputation for serving a mouth-watering Lebanese breakfast, featuring msabbaha, warm mashed chickpeas infused with lemon and tahini, has piqued her interest. In addition, she's eager to try beid ghanam, a dish consisting of lambs testicles cooked in lemon and olive oil, served alongside fattet hummus. As someone with Lebanese heritage, Chef Mary Attea is familiar with the country's rich culinary traditions. However, growing up in the US, she often only experienced a small fraction of Lebanon's gastronomic diversity. Now, she longs to immerse herself in the full spectrum of Lebanese cuisine and explore its beauty firsthand. Peruvian cuisine has long fascinated chefs around the world, particularly when it comes to its take on ceviche. This dish is a staple in many Latin American countries, but Peruvians have perfected the art of preparing it. To truly experience the essence of Peruvian cuisine, Norma Listman, chef and co-founder of Masala y Maíz in Mexico City, wants to immerse herself in its culinary traditions while exploring the country's broader cultural landscape. This involves delving into the shared histories and connections between Latin American cultures that are often overlooked. Peru is home to a rich tapestry of traditional markets where local ingredients, people, and customs come together around food. These vibrant hubs reveal a great deal about a place and its community, highlighting the ways in which food connects people across different regions and cultures. Listman's desire to explore Peru stems from her passion for understanding the nuances of Latin American cuisine and its many variations. She hopes to discover new flavors, ingredients, and cooking techniques that will enrich her own culinary practice. Peruvian markets are not limited to Lima; other regions offer a unique glimpse into the country's diverse culinary traditions and cultural heritage. As a parent of mixed heritage, it's essential to expose your child to their cultural roots, especially when they have Indian ancestry like Samah Dada's child. Dada, chef and creator of recipe platform DADA Eats, recently had the opportunity to host a pop-up at ADI restaurant in Tokyo, where she witnessed firsthand the innovative fusion of South Asian cuisine with Japanese omakase-style techniques being pioneered by chef Kanchan Adhikari. Inje county in South Korea is renowned for its hwangtae guk (dried pollock) soup, and Dada's favorite spot to savor this regional specialty is a humble restaurant called Song-yi Sikdang. The menu at Song-yi Sikdang is surprisingly brief, but it's centered around the hwangtae jungsik, a set that includes pollock soup, a grilled whole pollock, assorted namul banchans (seasoned side dishes), and a warm bowl of rice. Inje county's breathtaking scenery is a major draw for visitors; its location in the Taebaek mountains alongside rivers and basins creates a stunning landscape that's equally beautiful year-round, from verdant peaks to golden foliage and snowy treetops. The unique geography and climate of Inje make it an ideal environment for preparing dried pollock, as well as foraging for rare wild greens and herbs (namuls) that are seasonally available at local farmers markets. Inje's unique geography and climate create an ideal environment for preparing dried pollock, a staple ingredient often used in Korean soups. The region's harsh winters also make it perfect for growing rare wild greens and herbs (namuls) that are highly prized by chefs for their distinct flavors. Many of these seasonal ingredients can be found at local farmers markets, where vendors sell their fresh produce to eager customers. Abigail Dahan-Kramer, a pastry chef from Philadelphia, has long been drawn to the simplicity of Italian cuisine in Puglia. --- Source: [Conde Nast Traveler](https://www.cntraveler.com/story/women-chefs-on-the-meals-theyre-traveling-for-in-2027) Published by News Central Site: https://newscentral.site/traveling-chefs-seek-inspiration-abroad/