by By Tom Isler | August 01, 2009

Tony BreezeChefs who have trained in far-flung lands or who specialize in unusual ethnic cuisines have a habit of landing in surprising places -- a welcome phenomenon for groups with adventurous palates.

Tony Breeze (right), executive chef at the Hyatt Regency Chesapeake Bay in Cambridge, Md., for instance, spent more than 11 years as a hotel chef in Bahrain and Dubai, learning authentic Arabic and Lebanese dishes. When Tata, an Indian corporation, held a large event at the Hyatt, Breeze was able to produce a spread that included khoubiz (a type of flat bread), lamb biryani, and samak mashwi (a barbecued fish).

Chef Somath Bousanga, at the Gaylord Palms Resort in Kissimmee, Fla., was born in Laos and grew up in Thailand. For groups, he assembles menus with frog legs satay, wild pig teriyaki and Thai chicken soup.

Imagine Egyptian cuisine in Minneapolis; Belgian cuisine in Virginia; flavors of Switzerland and North Africa in San Antonio. Discover more ethnic food experts here.