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Nestled within a natural amphitheatre shaped by the vertical cliffs of Devil’s Peak and Lion’s Head sits Cape Town in all of its coastal glory. Here, commanding an enviable spot in the city’s fashionable Victoria & Alfred Waterfront, is One&Only Cape Town, overlooking the marina with panoramic views of Table Mountain . The Table Mountain suite features a stunning bathroom complete with large free standing bath tub and as its name suggests, the most breathtaking views of Table Mountain are enjoyed from expansive open terraces . An air of understated elegance embodies this luxuriously appointed suite . High atop the cliffs of Big Sur, 1200 feet above the Pacific Ocean, sits Post Ranch Inn , a sanctuary for the soul. Located along California’s Highway One, known as one of the world’s most scenic drives, Post Ranch is set amongst majestic state parks , beaches and waterfalls. The Butterfly Room offers an indoor spa tub with spectacular views of the surrounding forests an...

Bruno Goussault, 63, is both a scientist and an economist. He has been training chefs like Fabio Trabocchi at the Ritz-Carlton and Michel Richard at Citronelle, both in Washington, Dan Barber at Blue Hill in New York and Daniel Boulud at Daniel, also in New York, not only how to use sous vide but also to understand the science behind it. Where Escoffier organized the way chefs cook, dividing the professional kitchen into stations (sauces, cold foods, sautéing, pastry), Goussault has reprogrammed their approach to temperature, technique and taste -- their fundamental understanding of cooking. At Charlie Trotter's in Chicago, the intense heat and scrape of pans against the stove is giving way to an almost placid atmosphere, the barely audible hum of water baths that run 24 hours a day. Dufresne, the chef at the innovative Manhattan restaurant WD -50, calls Goussault's contribution to cooking "monumental." The advancements he has made are on par with the invention of t...