In the seven months since the Ritz-Carlton Naples added the Grow House Salad to the menu at Terrazza, it has become one of the resort’s most popular features. The simple salad features pickled carrots, poached pears, and smoked bacon on a bed of Lacinato kale grown in a mini indoor farm on hotel grounds (see main story above).

The El San Juan Hilton Resort replaced the literal cool of it's walk-in cooler with the figurative kind, transforming its icebox into a simple-but-slick new venue. “This concept is much more innovative than a chef’s table put in the corner of the kitchen,” says Executive Chef Ana Parga. The Chef’s Studio opened in September 2014, after a three-week, $5,000 renovation of the walk-in.