Where Chefs Eat Overseas: 13 Top Chefs Share Their Bucket List Restaurants

“What’s for dinner?” takes on a whole new meaning when you’re on holiday, and for some of us, the search for the ultimate trattoria or hawker hall is more like a sport. For a chef? It’s a different ball game altogether. So, we asked 13 of the country’s best for the international dining destinations at the top of their bucket lists. Buckle up – some of these spots are worth building an entire trip around.  

Want more holiday dining tips from top chefs? Check out Broadsheet’s Where Chefs Eat Overseas series.

Alejandro Huerta, Barro

Sip & Guzzle in New York. Mike Bagale, who was head chef at Alinea when I worked there, is one of the most talented chefs in the world. They have an amazing cocktail program and the food seems out of this world. The technique and passion they bring to what they do is inspiring to us.

Jasna Whiting, Tarantino’s

Hisa Franko in the Slovenian Alps. The team is showing the world just how exciting Slovenian and Balkan cuisines can be beyond the usual perceptions of grilled meats and ajvar. The menu is a reflection of the valley they’re in; it’s the sort of restaurant that couldn’t exist anywhere else. It’s pretty special that it all began as a family-run inn. What started with great hospitality has evolved into one of the world’s most lauded restaurants. 

Welly Yuan, Long Chim Perth

King’s Joy in Beijing. Chef Ku Chi-fai has more than 40 years of experience in Cantonese cuisine and spent 15 years as executive chef at the renowned Lei Garden Restaurant Group in Hong Kong, which received multiple Michelin accolades under his leadership. What I admire most about Chef Ku is his willingness to share his knowledge and mentor younger chefs. He is someone I deeply respect, and dining at his restaurant would be both an inspiring and humbling experience for me.

Arthur Carré, Anyday Group

I would love to go to El Celler de Can Roca in Spain. I love the story behind it: a family restaurant run by three brothers, with three Michelin stars. It feels like such a special place.

Daniele Passaretta, Kiin

Som Saa in London, Maido in Peru, Gaggan in Bangkok, Le Calandre in Italy and Bar Centifolia in Tokyo. There are too many places I still want to eat.

Alfan Musthafa, Warisan

The Agrarian Kitchen in Tasmania. They have their own garden where they produce ingredients for their menu. Their sustainability system is beyond everything.

Arté Assavakavinvong, Same Same

Sorn in Thailand is at the top of my bucket list because I would love to experience how they transform traditional Southern Thai flavours into refined dining while staying true to their roots. 

Jo Chan, Small Batch

Wing in Hong Kong, Lysée in New York and Loulouca in Singapore. I’m drawn to places that remind you how extraordinary simple ingredients can be. The way they turn ingredients into an artistic form of their own culture and food language – that’s the kind of cooking I aspire to.

Mikey Dalton, San Telmo Brisbane 

One that comes to mind is Asador Etxebarri in Spain. I’d also love to return to San Sebastian, one of the world’s greatest culinary destinations. Every pocket is just filled with the best food, culture and vibrancy.

Brian Cole, Hearth

I think my first choice would be Akoko in London, quickly followed by Ikoyi. I’m very inspired by what they do and would love to experience it.

Michael McAulay, Yiaga

Addison in San Diego. It has one of the most outrageous dining rooms in the world with luxurious food to match.

Tim Yates, Golden Avenue

I would love to visit Attica in Melbourne or No 6 by Paul Ainsworth in England.  

Simone Jude, Bistra

Does a fictional restaurant count? Gusteau’s from Ratatouille.

Want more holiday dining tips from top chefs? Check out Broadsheet’s Where Chefs Eat Overseas series.