There are a few things in life that bring people from different cultures and backgrounds together, and food is one of those shared beloved experiences. From jubilant family gatherings to cherished moments with friends, learning how to elevate your home entertaining and cooking skills is one of the best ways to share the love of food with the people in your life. When it comes to mastering the art of home entertaining and elevated cooking, one of the best places to discover inspiration is through the world’s top celebrity chefs.

At the recent Pebble Beach Food & Wine festival (one of the country’s premier luxury culinary events), four acclaimed chefs, Andrew Zimmern, Amanda Freitag, Laurent Tourondel, and Roy Yamaguchi, shared their expert tips on everything from global flavors to effortless entertaining at home. Drawing from their rich cultural backgrounds and decades of culinary innovation, these renowned chefs revealed how to create unforgettable gatherings celebrating connection, creativity, and the joy of good food. Whether you’re planning an intimate dinner party or a lavish celebration, their advice will empower you to entertain with more confidence, flair, and global inspiration.

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Andrew Zimmern

Andrew Zimmern is a four-time James Beard Award and Emmy Award-winning TV personality, chef, writer, and passionate global citizen. As the creator and host of groundbreaking series like Bizarre Foods, The Zimmern List, and Family Dinner, he has spent his career using food as a powerful tool to foster cultural understanding and connection. Through his production company, Intuitive Content, named one of the top 100 production companies globally by Realscreen, Andrew has developed acclaimed shows for networks including MSNBC, Magnolia Network, Outdoor Channel, and Food Network. His newest series, Field to Fire, continues his mission to highlight sustainable, globally inspired cuisine.

Beyond television, Andrew is a dedicated humanitarian, serving as a UN Global Goodwill Ambassador and supporting organizations like City Harvest, Giving Kitchen, and the Charlize Theron Africa Outreach Project. He is also a founding member of the Coalition for Sustainable Aquaculture and a vocal advocate for food security through initiatives like No Kid Hungry and the Independent Restaurant Coalition. With a deep commitment to storytelling, sustainability, and culinary innovation, Andrew Zimmern continues to inspire audiences around the world, proving that food is one of the most powerful languages for bringing people together.

CLP: You’ve explored cuisines from every corner of the world; what’s one unexpected ingredient or technique that home cooks can borrow from global cultures to instantly elevate their dinner parties?

AZ: “Probably the most basic of techniques that global cultures outside of the 50-state diaspora that we live in would have to be the idea of hot pot cookery, specifically hot pot cookery where we do the actual cooking at the table. In America we use large format casseroles or big braised dishes that we will bring to the table and serve there, but from South America to Asia, Europe, Africa and all over the rest of the world, various types of entertaining and family meal time is done using a sort of cook it yourself as you go style… think everything from Sichuan hot pot to Japanese shabu shabu or sukiyaki to French fondue. I think when it comes to entertaining, we would all be wise to take a page out of that playbook.”

CLP: Many people shy away from adventurous flavors when entertaining guests. What’s your advice for incorporating bold, international flavors into a menu in a way that feels refined yet approachable for a luxury dining experience at home?

AZ: “I do think a lot of people shy away from using more, not only adventurous flavors and ingredients, but techniques and dishes as well, and I think that’s because we all inherently desire to please our guests and are hell bent on avoiding failure. One of the things that I always tell people is to make sure that you serve guests food where you’re not experimenting on them. In other words, practice some dishes that you might want to entertain with in smaller formats. I had probably 3 years of making a meal for my family that was a variation of a Chinese 3 cup chicken that I mastered cooking for four people, and then I was easily able to extend it out in a format where I would cook for 10 or 12 people. Add a rice maker to the repertoire and learn to do some quick pickling overnight in the refrigerator, and you have an incredible meal that is sure to blow anybody away.

I also think that there are opportunities for sharing what pleases us with our guests, whether they like it or not – and I mean that in the most polite way possible. Here in Minnesota, we have some incredible local purveyors who raise rabbits and process them, and I think they’re the best-tasting rabbit in America. Browning and roasting fresh quartered rabbits with thyme and rosemary, fresh lemon, a little bit of olive oil, as well as shallots, makes for such an amazing meal. Pair it with an easy mustard cream sauce in the winter or just simply with a great tomato and bread salad in the summer, and you have a dish built for entertaining that people will delight in, and you will convince them that rabbit is delicious.

When it comes to more international flavors, I think the advice that I always give people is you should be cooking two things a week that you’ve never cooked before in your life. if you do that at the end of the year you will have cooked approximately 100 new items, a third of which you may not care for, another third of which you may not want to cook again but you thought was pretty decent, and that leaves 30 new dishes that you really would stand behind that you want to cook over and over. That’s an incredible number! Now, if you pair that with the idea that if you love Chinese food, cook more Chinese food. If you love Japanese food, cook more Japanese food. If you love Thai food, cook more Thai food. Same with German food and any other dishes. Invariably, you will have some extremely delicious foods from other cultures and countries that your guests will delight in. One of the things I cook for company all the time is Japanese shabu shabu, letting people swish around thin slices of beef, chicken and shrimp, 10 different types of vegetables, pairing it with a big pot of rice and delicious dipping sauces is the kind of fun at the table that just naturally gives itself over to entertaining.

The same can be said of large-format roasts that you may not often make in your house. When was the last time that you made a fresh ham from scratch? When was the last time that you did a full standing rib roast? These are the kinds of things that I think are very simple. Very basic. Everyone loves them, but you can pair them with sauces and side dishes that may be a little more adventurous.”

CLP: Presentation plays a major role in making a meal feel special. What are some visually stunning yet simple ways home entertainers can plate dishes to bring that restaurant-quality appeal to their table?

AZ: “Well, presentation does play a big role in making a meal feel special. I think for most home cooks, plating restaurant style is something that takes away the time they could be spending with their guests, so I don’t recommend it. I think we should leave that kind of plating to very special occasions, like a family birthday or other big celebration with the people that you’re around quite often. I very rarely cook before my guests come in the door, even if it’s for 12 or 14 people. I have stuff already holding in the ovens, on the stove top, and then I just finish at the last minute. And we almost always do a nice buffet, since the buffet can have an impactful dish or two. I would steer people towards the poached salmon, hot or cold, that’s on my website, in which you take a mandolin and shave cucumbers (fresh or pickled) paper thin and allowing us to create little scales on the fish that ups the style ante a little bit. Take that kind of approach to every item on the buffet table and you’ll have something really spectacular for guests to enjoy. Or make pizza for them!”

CLP: From intimate gatherings to lavish soirées, how do you think food helps set the tone for a memorable experience? Are there particular elements, like communal dining styles, unexpected flavor contrasts, or sensory-driven plating, that make the biggest impact on guests?

AZ: “Well, I think food is a memorable experience. It doesn’t help set the tone for the memorable experience, but rather, it is the goal. Yes, there’s music and good conversation, sharing time with people you love, but I see everything through the lens of food. So, yeah, communal dining styles, unexpected flavor contrasts, I think they all make a big impact on our guests. All good food is a blend of contrast, texture, temperature, color, and flavor. Those are the four major ways that we experience contrast when it comes to a dish. The more contrast you can build into a dish, the greater the enjoyment it confers. For example, a subconscious sense of pleasure is what makes Thai food so addictive – all of the sour, salty, sweet, bitter, and spicy flavor contrasts with the texture of creamy coconut milk-based sauces and perhaps crispy noodles. So make Khao Soi.  If you think about it, an ice cream cone, with its crunchy warm cone enfolding a cold, soft filling, is the ultimate example of the role texture plays in food, and I would encourage people to play with as many contrasts as they can in their food.”

CLP: You’ve traveled the world, tasting extraordinary dishes. If you were designing the ultimate at-home tasting menu for an elegant soirée, what would be some must-have courses or elements that make the meal unforgettable?

AZ: “Well, that’s easy because I cook and entertain a lot, and I have sort of a global expertise when it comes to cooking. So, when it comes to an elegant dinner party with must-have courses that make the meal unforgettable, I have some thoughts! Here’s a menu with a simple Italian-farmhouse-in-spring theme from my most recent dinner party, and people can decide for themselves whether or not it sounds appealing.”

Appetizers to be Served With Cocktails

• Roasted Peppers with Anchovies and Parsley
• Caponata
• Pizza with Leeks and Nduja (made in the fireplace, our guests love this)
• Homemade sesame breadsticks

Sample Dinner Menu

• Fennel, Celery, and Herb Salad
• Sweet Pea and Morel Mushroom Risotto
• Whole Roasted Sliced Rack of Veal with Caramelized Shallots
• Striped Bass baked in a salt crust (this was a visual stunner and so easy to do)
• Spinach purée, braised endive, and a grilled cabbage dish as sides
• Dessert was Harry’s Berries strawberries, macerated and served over almond olive oil cake

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Amanda Freitag

Amanda Freitag is a celebrated chef, cookbook author, television personality, and passionate advocate for making cooking approachable and joyful. After graduating from the prestigious Culinary Institute of America, Amanda launched her career in some of New York City’s most acclaimed kitchens, including Vong, Verbena, and Il Buco. She went on to co-open Cesca Enoteca & Trattoria and serve as executive chef at The Harrison, earning acclaim for her fresh, seasonal cooking style. Amanda later revitalized the iconic Empire Diner, solidifying her reputation as a major force in the New York dining scene. Her warm, approachable energy has made her a beloved figure on Food Network’s Chopped, where she has been a longtime judge, alongside appearances on shows like Iron Chef America, Beat Bobby Flay, and Tournament of Champions.

In addition to her television work, Amanda inspires home cooks through her cookbook, The Chef Next Door, and her vibrant EasyAF lifestyle brand, which spans recipes, bottled cocktails, spice blends, and merchandise. She also co-hosts the podcast On The Line, offering candid conversations about the restaurant industry. Whether through her restaurants, television appearances, or digital platforms, Amanda’s mission remains the same: to show that cooking is a joyful, creative experience that brings people together.

CLP: You’re known for your approachable yet elevated cooking style. What are your top tips for home entertainers who want to create restaurant-quality dishes without spending all night in the kitchen?

AF: “Prep ahead of time!! Cut all your veg, make sauces, pre-sear meats, par-cook veggies, cook like a chef, our motto is ‘preparation is everything’.”

CLP: Your culinary journey has taken you across the globe, from working under Chef Alain Passard in Paris to mastering Mediterranean, Italian, and Classic American cuisine. How have these international experiences shaped your approach to cooking, whether through techniques, flavors, or plating, and how can home entertainers incorporate global influences into their own gatherings?

AF: “I found that the common denominator in all of my global culinary travels is that the best food is made from hyper-local ingredients, even as much as the chefs’ backyard. Make it a point to buy from your farmers’ market or produce at the grocery store that is local. It will always be in season and carry the most flavor. The ingredients only need simple cooking when they are at their peak.”

CLP: You’ve competed at the highest levels in the culinary world, from “Beat Bobby Flay” to “Iron Chef America” and beyond. How has that experience influenced the way you approach cooking for guests at home, and what’s your best advice for handling high-pressure moments when entertaining?

AF: “I have always worked well under pressure and I have learned how to pivot and be ready for anything in the kitchen. Remember, only you know what the food “was” supposed to look like or be, if you have to change it because something didn’t work out, do it and say you meant it that way!!! Stand by your dish!”

CLP: Plating and presentation are just as important as flavor when it comes to creating a memorable meal. What are some simple yet stunning ways to plate dishes that will impress guests at a dinner party?

AF: “Start with a beautiful canvas! Pick plates or platters that have warm appetizing colors and a minimal border so that the food shines, and don’t overcrowd the plate, leave some ‘negative space’- a chef’s trick!”

CLP: Pebble Beach Food & Wine brings together some of the world’s top chefs and food lovers in an unparalleled setting. What excites you most about participating in this event, and how does it inspire your own culinary creativity?

AF: “I am truly inspired to cook with California ingredients, I am so envious of their gorgeous produce, and my favorite citrus, Meyer lemon!”

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Laurent Tourondel

Laurent Tourondel is an acclaimed chef, restaurateur, and creative force behind LT Hospitality, which includes standout concepts like L’Amico, Skirt Steak, and Back Bar in Manhattan’s Chelsea neighborhood. With a career spanning more than four decades, Laurent has earned accolades including two- and three-star reviews from The New York Times and a coveted Michelin star. His culinary journey has taken him around the globe, from France and Italy to China, Hong Kong, and Brazil, shaping his distinctive style rooted in French technique, global inspiration, and a deep respect for fresh, seasonal ingredients. In addition to his New York outposts, Laurent’s vibrant family of restaurants extends across the Hamptons and South Florida, where he continues to blend accessibility with refined excellence.

Influenced early on by his Italian grandmother’s instinctive, soulful approach to cooking, Laurent’s philosophy celebrates simplicity, emotion, and the art of connection through food. Prior to launching LT Hospitality, he created the celebrated BLT brand, including the Michelin-starred BLT Fish and the critically acclaimed Cello. Today, whether developing relaxed, wood-fired dishes at L’Amico or overseeing elegant seafood offerings at Dune in Fort Lauderdale, Laurent remains dedicated to creating memorable experiences that reflect his lifelong passion for culinary innovation and heartfelt hospitality.

CLP: Your career has spanned continents, from France and Italy to Hong Kong and Brazil. How have these international experiences influenced the way you design menus, balance flavors, or think about hospitality, and how can home cooks begin to incorporate a more global perspective into their own entertaining style?

LT: “Traveling influenced some of the dishes I do. Besides cooking French and American cuisines, I also cook Japanese food. I studied Spanish cuisine and worked in Spain, and I own and operate an Italian restaurant. Of course, when you go to Asia or South America, you come back with a different approach to cooking and ingredients. It influences how you cook at the restaurant. Home cooks should start traveling, reading about cuisines in other countries through books and on social media, and just go out to eat at different kinds of restaurants.”

CLP: You often champion simplicity, focusing on the freshest ingredients and unfussy techniques, but your dishes always feel elevated. What’s your secret for creating meals that feel luxurious without being overly complicated, especially for home entertainers looking to impress?

LT: “I think, first of all, that the importance of the ingredients you use is 100%. It comes with experience, plating the food, and making it look good. If you use the best ingredients and represent them well, you have won half of the battle. Plating a dish in a presentable and enticing way is a challenge. The best way is to look at magazines and social media to see some of the best ways to plate dishes.”

CLP: Your Italian grandmother taught you that cooking is about instinct, emotion, and connection. How do you recommend today’s home cooks cultivate that same intuition in the kitchen and infuse their meals with soul, especially when hosting guests?

LT: “I think when someone cooks at home, they need to have love and soul for the dishes they cook. Personally, I cook every weekend. It needs to have some love and passion. It doesn’t need to be complicated. Even if someone sees something in a cookbook and is attempting to replicate it at home, it is essential to do it in a proper way using the best ingredients.”

CLP: From wood-fired pizzas at L’Amico to refined seafood at Dune in Fort Lauderdale, your restaurants feel both inviting and high-end. What design or sensory elements, beyond the food, do you believe contribute to an unforgettable dining experience that hosts can recreate at home?

LT: “It starts with a great welcome at the door. It has to be a beautiful environment, and the table set-up, the way the table is dressed, is super important. There are opportunities for complexity, whether it is the bread service, water service, tea and coffee, etc. There are a lot of details to bring to the experience that will make it very different than a generic dinner and elevate it.”

CLP: As a chef and artist, your passion for photography and painting suggests a highly visual and creative approach to cuisine. How does your artistic mindset influence how you plate dishes, choose color palettes, or design food experiences for guests, and how can home entertainers use visual storytelling to enhance their gatherings?

LT: “I don’t know if painting has any influence on my cooking or plating. What they have in common is the use of color. I always try to make a dish with beautiful colors on the plate. It is important to have a plate with attractive colors that blend together. It has to make sense. Again, my inspiration has to do with my experiences, and everything I do is new.”

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Roy Yamaguchi

Roy Yamaguchi is a James Beard Award-winning chef celebrated for pioneering Hawaiian-inspired cuisine, a vibrant fusion of California, French, and Japanese culinary traditions brought to life with the fresh flavors of the Islands. Born and raised in Tokyo, Roy developed a deep appreciation for global ingredients and techniques, which he later blended into his own signature style. In 1993, he was honored with the prestigious James Beard Award for Best Pacific Northwest Chef, solidifying his influence on the American culinary landscape.

Over the course of his career, Roy has earned numerous accolades, including California Chef of the Year by the California Restaurant Writers Association, a place among Gault-Millau’s Top 40 for Forbes FYI, recognition in Condé Nast Traveler’s Top 50 Cuisines in America, and induction into the Fine Dining Hall of Fame by Nation’s Restaurant News. His enduring passion for innovation and commitment to excellence continue to inspire chefs and food lovers around the world.

CLP: Your love for seafood was sparked during childhood visits to your grandparents in Maui, where you experienced the magic of fresh seafood straight from the piers. How has that early influence shaped your approach to cooking, and what advice would you give home entertainers who want to bring that same sense of freshness, flavor, and island-inspired hospitality to their gatherings?

RY: “My dad used to take us to his favorite fish market, where we used to go fishing in Japan. As a child visiting my relatives in HAWAII, my father’s ritual once we got off the airplane was to drop by Tamashiro fish market on Oahu to buy fresh fish for our first night get together with family. Those outings definitely prompted me to look for fish from a fish market or even meat from a butcher. Go to a specialty store to gather ingredients to make a special dinner for the ones you love. It’s a must.”

CLP: Hawaiian-fusion cuisine is known for its bold yet balanced flavors, blending island ingredients with Asian and European techniques. What are some unexpected ingredient pairings or cooking methods that home chefs can use to infuse that signature tropical elegance into their entertaining?

RY: “At home, attention to detail and less is more. Don’t overdo it. It’s a lot harder to pull through when your dishes are complex.”

CLP: Seafood and sushi make for elegant, bite-sized appetizers at any gathering. What are your go-to creative sushi or seafood-inspired small plates that hosts can serve to impress their guests?

RY: “Making an open-faced roll can be exciting. Make a sushi roll with rice, avocado, pickled vegetables, shiso, and cucumber. Slice the roll and place the rice side facing up and down. topping it off with spicy tuna or some sort of seafood concoction and garnishing it with your favorite sauce, along with crispy garlic, can be a nice innovative presentation.”

CLP: Spring and summer are perfect for tropical-inspired entertaining. What are your top tips for curating a menu that feels vibrant, refreshing, and luxurious while embracing the warmth and hospitality of island culture?

RY: “Making a nice vibrant salad showcasing the bounty of fruits and colorful salad greens, herbs, and grilled vegetables with shrimp and lobster as a protein, with candied macadamia nuts. Maybe a refreshing raspberry vinaigrette.”

CLP: Roy’s at The Inn at Spanish Bay has long been a Pebble Beach icon, making your presence at Pebble Beach Food & Wine even more special. What does this event mean to you personally and professionally, and how does it reflect the elevated dining experience that Roy’s is known for?

RY: “It’s always great to be at Roy’s Pebble. We have an awesome team led by restaurant veterans Chef Pablo Mellin and restaurant manager Adrian Salcido. Offering both our classics and innovative new dishes all the time. We’re honored to have chefs participating in this world-class festival share our kitchen to give our guests a memorable experience.”

Through their global influences, creative approaches, and passion for bringing people together, Andrew Zimmern, Amanda Freitag, Laurent Tourondel, and Roy Yamaguchi remind us that entertaining is more than just serving food—it’s about creating meaningful experiences that celebrate connection, culture, and joy. Whether you’re hosting a small gathering or planning an elaborate celebration, their expertise offers endless inspiration to elevate your next event.

To discover more inspiring ideas, recipes, and hosting tips from celebrity chefs (including Maneet Chauhan, Jeremiah Tower, and Jonathan Waxman), culinary experts (like Food & Wine’s Editor-in-Chief, Hunter Lewis), and party-planning pros, visit the Entertaining section on Inspirations & Celebrations.