Rodney Scott grew up cooking whole hog barbecue for his family's small-town store; now he's an award winner with a booming Charleston restaurant.

The episode was rated 7.14 from 21 votes.

After a stormy youth in the streets of Berlin, chef Tim Raue upended the city's food scene and earned two Michelin stars with provocative new flavors.

The episode was rated 7.20 from 111 votes.

Steeped in Mayan traditions, Rosalia Chay Chuc's cochinita pibil (slow-cooked pork) has turned her modest Yucatán home into a culinary destination.

The episode was rated 7.20 from 20 votes.

After rocketing to fame with his avant-garde desserts, Will Goldfarb abruptly left New York for a new start in Bali, land of fresh cocoa and vanilla.

The episode was rated 7.23 from 73 votes.

At Moscow's White Rabbit, chef Vladimir Mukhin introduces diners to the true spirit of Russian cuisine by giving traditional dishes a modern twist.

The episode was rated 7.30 from 119 votes.

Frustrated by the dearth of authentic Thai cuisine, Bo Songvisava revives bold, complex local flavors in her sustainable Bangkok restaurant.

The episode was rated 7.37 from 57 votes.

Self-taught Slovenian chef Ana Roš uses ingredients from her remote surroundings to create inspired and surprising dishes.

The episode was rated 7.41 from 126 votes.

French-born Dominique Crenn's love for life, family and personal connection helped her become the first two-Michelin star chef in America.

The episode was rated 7.41 from 152 votes.

Sydney chef Lennox Hastie draws extraordinary flavors out of meat, fish and vegetables using only a wood fire — and skills he honed in Basque Country.

The episode was rated 7.43 from 23 votes.

New Zealand chef Ben Shewry's strong connection with nature and dedication to finding new tastes have made his Australian restaurant Attica world famous.

The episode was rated 7.45 from 193 votes.