Kimpton chefs are passionate about filling your travels with great flavor. See how with Behind the Apron, a series for travelers and foodies that gives you an inside look at what flips their gourmet switch. Every two months, there's an exciting new cooking spotlight with interviews, recipes and events.
spread the dish
We want your travels to point you in fun and flavorful directions. That's why we put a lot of forks in the road. We're talking about the restaurants and chefs that make staying with Kimpton special.
Along with stylish guestrooms, heartfelt service and fun perks like our hosted evening wine hour, our hotels take your appetite on a joyride with delicious dining experiences. This year, we've been showing you just how passionate our chefs are with Behind the Apron, an insider culinary series for travelers and foodies. For its final installment, Forage, you get to see their wild side.
Through recipes, interviews, events and more, our chefs reveal how they turn to the woods, parks and onsite gardens to source unique and natural ingredients. From Oregon's remote forests to Washington D.C.'s public parks, they seek out the delectable things nature is hiding.
If you missed the first four Behind the Apron installments, visit our archive pages, where you'll learn about culinary infusions, savory desserts, great grilling, and knife skills. Try our recipes at home and keep up with the whole tantalizing journey on Facebook and Twitter.
When you hit the road, stay at a Kimpton hotel, where style, flavor and fun are yours to uncover.
Along with stylish guestrooms, heartfelt service and fun perks like our hosted evening wine hour, our hotels take your appetite on a joyride with delicious dining experiences. This year, we've been showing you just how passionate our chefs are with Behind the Apron, an insider culinary series for travelers and foodies. For its final installment, Forage, you get to see their wild side.
Through recipes, interviews, events and more, our chefs reveal how they turn to the woods, parks and onsite gardens to source unique and natural ingredients. From Oregon's remote forests to Washington D.C.'s public parks, they seek out the delectable things nature is hiding.
If you missed the first four Behind the Apron installments, visit our archive pages, where you'll learn about culinary infusions, savory desserts, great grilling, and knife skills. Try our recipes at home and keep up with the whole tantalizing journey on Facebook and Twitter.
When you hit the road, stay at a Kimpton hotel, where style, flavor and fun are yours to uncover.
Go wild for our chefs' recipes for Coconut Butter Poached Lobster, Matsutake Pane Forza, and Foraged Mushroom and Pumpkin Risotto.
Our chefs like to forage. We dig for answers about how and why they do it.
'Tis the season. Let us help you plan your holiday parties, New Year's gatherings and other bubbly occasions.
Keep up to speed on our whole delicious journey.
