Season 6
13 episodes
22 min. per episode
Where to watch
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Chefs navigate cultural clashes and personal challenges, transforming local ingredients into unforgettable meals that connect hearts across borders.
Episodes
Michelle Bernstein travels to Merida, in the cultural heart of the Yucatan peninsula. Culinary legend Jeremiah Tower serves up a blend of European and indigenous Mayan flavors-octopus, snapper ceviche, and a pig roasted over an open fire.
Pete Evans travels to the Presidio in San Francisco to join Dominique Crenn and Traci des Jardins for a feast featuring fresh local produce and seafood -bass with artichokes barigole, salmon with sorrell beurre blank, and tarte tatin.
Pete Evans heads to Tribeca in Manhattan with chefs Marc Forgione and Marc Murphy. Parm cookies make a chic pairing for cocktails, and rib-eye with a pea-avocado tahini puree and pea shoots embodies the evolving hip culture of Tribeca.
Pete Evans joins Mexico's top chefs Jorge Vallejo and Eduardo Garcia, along with his wife Gabriel, to create hyper-seasonal dishes including striped bass baked in a salt crust, dried shrimp and chiles sauce, cuitlacoche,and baba mezcal.
Michelle Bernstein explores local specialties combining English and Portuguese cuisine. Chef Gavin Kaysen reflects the diverse heritage of the island and makes crudo, and snapper filled with leek and fennel fondue, topped with mojo de ajo.
In Season Three, learn cooking tips and techniques from our talented chefs, including Lee Anne Wong, Ludo Lefebvre, David Kinch, and Michelle Bernstein, and how you can interpret their flavorful dishes in your own kitchen. Watch as diners sit down to enjoy these spectacular meals hosted in unique places, from a lush Hawaiian retreat and California orchard to a stunning Kentucky farm and remote Alaskan lodge with an amazing view. You'll want a seat at the table!