‘Alohilani Resort Waikiki Beach’s Morimoto Asia restaurant is one of the most sought-after dinner spots in Honolulu. Led by Iron Chef Morimoto, the restaurant is famed for its Peking duck, sticky ribs, Korean kalbi, dim sum, and traditional wok fry dishes.

Coco Bodu Hithi proudly features five restaurants in addition to a rotating roster of high-caliber Michelin-starred chefs that visit the resort periodically throughout the year to oversee and host exclusive dining events. Guests of Coco Bodu Hithi, Maldives can also enjoy a wine tasting curated by the resort’s head sommelier at the Wine Loft, overlooking the Maldivian Sea.

The hotel’s flagship restaurant, 1919, is helmed by Michelin-star winning Chef Juan José Cuevas, whose focus on farm-to-table, flavor-forward artisanal island fare is on display in winning dishes like ora king salmon and black tagliatelle with lobster, all served alongside a robust and expertly-curated wine program.

At Eau Palm Beach Resort & Spa’s farm-to-table restaurant, Angle, Executive Chef Matthew Gale gets personal when it comes to his “Leap of Faith” menu. For guests looking to experience a culinary adventure, Chef Gale will first introduce himself before getting to know your tastes. He’ll then curate a unique, custom multi-course menu with wine pairings all attuned to your own palate and preferences.

With floor to ceiling windows overlooking the shimmering blue of Lake Tahoe, Edgewood Tahoe Resort’s Edgewood Restaurant offers a menu of seasonal dishes where 90% of the ingredients are sourced within 250 miles of the ranch for the ultimate in locavore dining. Edgewood also has a level two sommelier, Brian Mayer, expertly curating the menu’s wine pairings.

Tucked away in a quiet corner of the hotel’s lush gardens, Mokushundo restaurant specializes in iron kettle kaiseki and hot stone kaiseki cuisine. Plates are as carefully curated as the surrounding garden with dishes of seasonal vegetable, fish, and beef seared on Mount Fuji lava rocks. Suggested sake pairings can also be had with local and regional favorites.

Sample Tuscan wines grown just feet away in the vineyards of this Italian country estate. Executive Chef Francesco Ferretti presents local, organic, regional, and international wines – all paired with Mediterranean seafood, meat, and vegetables. Guests can even adopt a row of grape plants or grove of olive trees and receive a sampling of the hotel’s house made wine or olive oil during each year of sponsorship.

The Michelin-star awarded Blue Bay Restaurant, helmed by award-winning Chef Marcel Ravin, serves Caribbean-influenced Monegasque cuisine with impressive dishes like corn-fed, free-range guinea fowl and foie gras with pistachio pesto from Martinique. For the ultimate gastronomic experience, opt for “La Table de Marcel,” a 14-course tasting experience complete with wine and rum.

Take a class on truffle and champagne pairings, sushi rolling, or Gnocchi making at this resort where food is taken so seriously that the property features its own culinary garden, complete with beehives. After class, indulge at Harriman’s restaurant with its menu focused on the surrounding Virginia countryside’s local bounty.

Indulge in a five- or nine-course meal at AA three-Rosette Hudsons By Craig Atchinson, where traditional British food is given a Yorkshire twist. For those who want to take those skills back home with them, The Cookery School at the Grand York offers express, half-, and full-day cooking classes led by expert Chef and Head Tutor, Andrew Dixon.

To discover more exceptional dining venues visit: preferredhotels.com/gastronomy