Dare to venture forth with celebrity chef Chuck Hughes on his flavour-filled travels hot on the trail of some of the world’s most exotic ingredients from which he concocts, with his own inimitable flare, dishes typical of their native regions.

In Taiwan, Chuck discovers how to make local noodles by hand with Si Fu, the Noodle Master. Then he goes shrimp fishing and cooks his own version of shrimp dumplings.

Chuck's World

Making Dumplings in Taiwan

Chuck visits the province of Nagano, the birthplace of soba noodles. He learns the traditional recipe to make this staple noodle, then puts his own spin on the dish. Later, he tries the Japanese delicacy fugu, or blowfish, which is poisonous!

Making Soba Noodles in Japan

Chuck hits up the famous wet markets of Hong Kong for the freshest seafood. He cooks up a giant crab then visits fishermen in the tidal flats of Lantau Island.

Crab Fishing in Hong Kong

Chuck lands in Bogota, a city where cosmopolitan meets colonial. He visits a lechoneria, where pigs are roasted for ten hours in brick ovens and stuffed with rice and peas. Chuck is invited to cook in the local guide’s kitchen to make empanadas, arepas and patacones.

Pig Roasting in Colombia

In Jamaica’s busy capital, Kingston, Chuck meets with the old and new generations of the Rastafari movement and learns about Ital food. Outside of the city, in the coastal town of Port Antonio, he visits the Boston Jerk Center, a community focused around jerk cooking.

River Rafting in Jamaica

Chuck walks the cobbled streets of Havana and has coffee with the owner of paladar La Guarida, a restaurant in a private manor. He buys fresh ingredients at a local market in San Miguel and cooks his version of Cuban rice and beans in a banana leaf.

Machete Swinging in Cuba

Chuck heads to the southernmost part of the Baltic to explore the culture and rich cuisine of Lithuania. He braves the cold of Vilnius to savor zeppelin, the national dish of this former Soviet nation, and to cook a borscht soup that rivals his mother-in-law's.

Eating Borscht in Lithuania

In Amman, Jordan, Chuck eats at Hashem, the oldest restaurant in the city known to make the best falafel in the Middle East. He gets inspired by the dramatic landscape and sets up an improvised kitchen in the middle of the lost city of Petra.

Frying Falafel in Jordan

Chuck visits the town of Izmir along the coast of the Aegean Sea where he learns how to prepare Turkish coffee. He joins the residents of the nearby village for the olive harvest and uses the oil to cook local fish.

Grinding Coffee Beans in Turkey

Chuck visits an abandoned water slide park where mushrooms are grown in bags of old coffee grounds. Then he travels to the small town of Kamerik to meet Gerard of the free-range butchery Zwetsloot and his pet pig, Marcus.

Mushroom Farming in the Netherlands

Chuck is eager to visit Scotland, the land of his ancestors, for the very first time. The diverse and dramatic natural environment provides spectacular opportunities for pheasant hunting. Chuck also learns how to make the national dish of haggis.

Pheasant Hunting in Scotland

Chuck is ready for a taste of the French Mediterranean coast. He embarks on a traditional Marseille boat and learns the basics of the Provence fishing style. Then Chuck meets with the pizza master who holds the award for the best pizza in the world.

Pizza Making in the South of France

In this Nordic island nation Chuck discovers its dramatic landscape of volcanoes, geysers, hot springs and lava fields. Chuck tastes a truly unique culinary tradition: fermented shark. Then he visits a farm to learn about the most tender lamb meat in the world.

Fermenting Greenland Shark in Iceland

Join Chef Chuck Hughes as he travels the globe in search of new culinary experiences.

Chuck's World

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