The olives. Koroneiki, or small, Cretan green olives… It’s been almost five years since my trip to Santorini and Evvia on the Aegean Sea and I still find myself thinking about those olives. I have tried, unsuccessfully, to find them here in the States, so it looks like I will have to make my way back to Greece to taste them again. In Greece, they are only used for sharing at the table and oil making. The rich flavor from these olives will enhance any dish.

I first heard about Chef Yehuda Sichel about seven and a half years ago when I met my wife, Sabah. She raved about his food, his character and credited him with helping her get through some tough times. At the time, she worked night shift at a pharmaceutical company and, in addition to helping her take care of her dog Gizmo, she would come home exhausted after midnight each night to find a beautifully plated and equally delicious dish in her fridge.

I’d be telling a pretty big lie if I said that working as a chef for a Four Seasons Hotel doesn’t have its perks. I feel blessed to have had the opportunity and pleasures of traveling to six glorious properties; Santa Barbara, the Maldives at Kuda Huraa, Saint Kitts & Nevis, the Serengeti, Jackson Hole and most recently, Anguilla. Anguilla exceeded all of my earthly expectations.