It's about taking what you have in front of you and pushing the limits with incredible combinations to make culinary magic.

On Uncharted, I've cooked against many talented chefs.

Now I've got my work cut out for me.

This guy means business.

I've done fine dining and $5 a lot harder to do, because that's what everybody wants.

Paul Menter is a true Keys culinary connoisseur.

In his 30 years living in the Keys, he has served as a chef at several of the finest establishments in the Kong Republic, co-founded three local eateries, and opened up a sustainable fish market and a rum distillery.

I love that bohemian influence coming across the Keys.

These locals use every ingredient to make dishes that feel like home.

It's as if every dish is flavored with the love and the pride they have for the Kong Republic.

We do our lobsters down here, these warm water lobsters.

I stuff it.

You said don't get fancy.

You've gone fancy.

That's not fancy.

That's Key West.

What, stuffing a lobster tail?

Luis!

Gordon!

It's your first time in Cuba?

It is my first time in Cuba, and I'm just taking it in.

Luis Ramon Batlle learned to cook in his grandmother's kitchen before heading overseas to find inspiration in restaurants in Italy and China.

After returning home, he became one of the nation's top culinary personalities on television.

As head chef at Old Havana's Caleza Real, he prides himself on being a passionate ambassador of Cuban cuisine.

It's got a reputation for rice and beans, Cuban sandwich.

Surely there's much more to that.

The creativity from the Cuban people is second to none.

Que vas a hacer una ropa vieja de puerco.

He's under the impression that you're making a lechon Wellington.

I'm not going to make any Wellingtons, seriously.

I don't think that'll go down too well here.

Good to see you.

What a journey.

Makani Carzino grew up fishing and hunting on the Big Island, sparking her lifelong passion for Hawaiian food and culture.

She forged strong relationships with local farmers and fishermen and became a powerful advocate for food sustainability on the Big Island.

You've got amazing volcanoes, wild forests, and then, of course, surroundings, that beautiful ocean.

And that means one exciting thing, incredible ingredients that aren't found anywhere else in the world.

Gordon, make no mistakes.

I'm being nice to you, but I'm still taking you down.

Oh my god.

Are you in bare feet?

Yes.

Come on, take your shoes off.

It's 95 degrees today, and she turns up barefoot.

Galician for me is one of the most special regions of the world.

Born and bred in Galicia, Chef Pepe left Spain to train in kitchens across the globe.

At his destination restaurant, his goal is to preserve Galician culinary traditions.

Pepe has two Michelin stars, but he's also been awarded a coveted Green Star for his eco-friendly practices.

Galicia is one of the best kept secrets in Spain.

It's a cuisine that stands out on its own right.

It has an identity.

It's barren.

It's rough.

I went to the auction and actually bid for my sea bass.

And mine is better.

I never underestimate the power of a three-star chef.

All I know is what's in my heart, what's in my blood, what's in my DNA, and it is Irish food.

Born and bred in Ireland, Anna eventually left to train under some of the best chefs in Europe before opening her first restaurant in London, Myrtle, where she features Irish cuisine that showcases the finest ingredients from her homeland.

The power of the sea, the power of the ocean, the kelp, the seaweed, to what they produce is like no other.

I mean, look at us.

In the middle of nowhere, on the top of these cliffs, she starts cooking a black forest gato in a pan.

Man.

I only get one chance to take Gordon Ramsay on.

Hi.

Hello.

Ahlo, sahlo.

Welcome.

Oh, my god.

How are you?

Maria Haddad is a culinary pioneer in Jordan.

After training under a Michelin star chef in London, she returned to Oman to open her restaurant and cooking school,

Bait City, in her grandmother's home.

Maria empowers local women by training them to take their skills in the kitchen to the next level, with the aim of turning them into self-sufficient business owners.

Jordan is a beautiful and vibrant country in the Middle East that has been a trading center for exotic foods and spices for centuries.

Now, what are you cooking?

I'm making maqloubeh and kafta and feta macdouche.

Is that from the jam queen?

The jam queen.

You like a spoon?

Yes, please.

I haven't got enough.

Ah-ha!

Now, listen, I've cooked in some amazing locations, but this, this beats it all.

There's no amount of dollars anywhere on the planet that can buy that experience.

On to my next adventure.