Who: Chef Tony Breeze
Where: Hyatt Regency Chesapeake Bay in Cambridge, Md.
Food: Arabic and Lebanese cuisine
Background: Breeze spent more than 11 years as a hotel chef in Bahrain and Dubai.
For groups: 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).
Who: Chef Somath Bousanga
Where: Gaylord Palms Resort in Kissimmee, Fla.
Food: Thai and Southeast Asian cuisine
Background: Bousanga was born in Laos and earned a culinary degree in Thailand.
For groups: Bousanga assembles menus with dishes such as frog legs sate, wild pig teriyaki and Thai chicken soup.
Who: Chef Devanand Chinta
Where: InterContinental Boston
Food: Indian cuisine
Background: Chinta was born in Hyderabad, India, and trained in New Delhi.
For groups: The InterContinental Boston has seen an uptick in bookings for Indian weddings, for example, in part because of Chinta's flare for authentic Indian dishes with a modern presentation.
Who: Chef Don Fleming
Where: Millennium Hotel Minneapolis
Food: Egyptian and Vietnamese cuisine
Background: Fleming never trained overseas but studied Southeast Asian cuisine in a course at the Culinary Institute of America. He also worked with Millennium employees from Egypt to perfect his Egyptian specialties.
For groups: Fleming likes to use some of the more exotic dishes for hors d'oeuvres at receptions. Falafal and baba ghanouj are two of his favorites.
Who: Chef Josef Huber
Where: Amway Grand Plaza in Grand Rapids, Mich.
Food: South African cuisine.
Background: Huber formally trained in South Africa.
For groups: Huber experimented with pirpiri chicken served with biringani (eggplant curry) for an African-themed event at the hotel, and the response was so positive that the dish is now on the menu at one of the hotel's restaurants.
Who: Chef Eduard Peyer
Where: Hyatt Regency San Antonio
Food: Swiss and North African cuisine
Background: A native of Switzerland, Peyer trained in Lucerne and has worked in hotels and resorts in North Africa.
For groups: Peyer has designed Swiss dinners with different types of fondue at each table. He recently worked his African chicken tagine with couscous into a banquet menu.
Who: Chef Robert Wiedmaier
Where: Lorien Hotel & Spa in Alexandria, Va.
Food: Belgian cuisine
Background: Wiedemaier, of Belgian descent, apprenticed at the Thermidor Restaurant, a Michelin two-star eatery in Holland, and worked under famed chef Eddie Van Maele in Brussels.
For groups: At the Lorien, a Kimpton property, Wiedmaier's signature is fusing Belgian and American cuisines.