Jacques Sorci
Executive chef at The Ritz-Carlton New York, Battery Park

Sorci’s bouillabaisse is all tradition, including several classic Mediterranean ingredients. He turns fish heads through a food mill to produce a hearty broth. The soup also requires market-fresh fennel, tomatoes, potatoes and Old World time and patience.
View Bouillabaisse recipe
View Socca Flat Bread and Caponata Relish recipe

Roberto Holz
Executive chef at Hotel Arts Barcelona; formerly executive chef of The Ritz-Carlton, Coconut Grove in Florida

Sole Fillet and Dublin Bay Prawns, Purple Potato “Trinxat,” Lemon Butter and Vanilla Air
White Asparagus Vichyssoise with Egg Yolk Gnocchi and Truffle

Holz’s ethereal confection interprets the Mediterranean Sea’s common denizen: sole. He says his Italo-German heritage keeps him connected to the food. “In both countries we have great respect for product, season and region.”
View Sole Fillet and Dublin Bay Prawns, Purple Potato “Trinxat,” Lemon Butter and Vanilla Air recipe
View White Asparagus Vichyssoise with Egg Yolk Gnocchi and Truffle recipe