Monday, July 15, 2024
BrazilCelebrityCentral AmericaFood & DrinkMaineNorwayTV Shows

Chef Kristen Kish Hosts Docuseries ‘Restaurants at the End of the World’


Former Vacationer Magazine cover star, Kristen Kish is spicing up travel with her new National Geographic series, Restaurants at the End of the World on National Geographic and streaming on Disney+.  The award-winning chef, entrepreneur, and global trailblazer Kristen Kish travels to four off-the-beaten-path gems around the world in search of secret ingredients – people, places, culture, and traditions – within the world’s most remote restaurants in Boquete, Panama; Svalbard, Norway; North Haven Island, Maine; and Paraty, Brazil. 

As a restaurant owner and chef, Kish knows that running any successful venture takes a certain tenacity and grit, but those who set up deep in the wild and cut off from the grid and normal supply lines, are in a class all their own. In this show, she takes us behind the scenes, where she embeds herself with local purveyors, farmers, herders, kitchen crew, managers, and head chefs to listen to their stories and witness the day-to-day balancing act required to bring unique food to the table. Kish also forages only the freshest ingredients and, along the way, unearths the culture and heart behind the cuisine.  

Chef Kristen Kish poses with freshly caught oysters in hand at the estuary in North Haven, Maine. (Photo Credit: National Geographic/Missy Bania)
Chef Kristen Kish poses with freshly caught oysters in hand at the estuary in North Haven, Maine. (Photo Credit: National Geographic/Missy Bania)

“Food has an unparalleled power to bring us together and teach us about one another and the world around us, and we see that firsthand by going to restaurants in the world’s most remote areas,” said Kish. “Filming this series with National Geographic was an adventure of a lifetime that taught me so much about an industry I’ve been steeped in my whole life. I can’t wait for viewers to come along on the journey with us and experience these dishes at restaurants most never even knew existed.” 

The chefs profiled in the series are inspired by the surrounding land and local resources to make dishes that reflect their culture. Because their menus rely so much on the environment, they are constantly challenged to improvise and adapt while pursuing their passions. Restaurants at the End of the World features dishes ranging from reindeer tongues to buttermilk biscuits topped with lobster salad to kimchi sorbet. The docuseries is a fusion of curiosity, playfulness, and relentless dedication, giving viewers a taste of faraway worlds through food. 

Chef Kristen Kish and Gisela Schmitt, co-owner and chef of Sem Pressa, smile while working on their culinary creation in Paraty, Brazil. (Photo Credit: National Geographic for Disney/Autumn Sonnichsen)
Chef Kristen Kish and Gisela Schmitt, co-owner and chef of Sem Pressa, smile while working on their culinary creation in Paraty, Brazil. (Photo Credit: National Geographic for Disney/Autumn Sonnichsen)

You may recall that Chef Kish competed on Bravo’s Top Chef Season 10, where she took home the top prize. Since winning, she launched her first cookbook “Kristen Kish Cooking” in October 2017 and partnered with LINE Hotels in 2018 to launch her first restaurant Arlo Grey in Austin.

Again, you can watch Chef Kristen Kish’s new four-part docuseries, Restaurants at the End of the World, on each week through April 11, 2023, or stream all four episodes on Disney+ now! 

Here’s a quick summary of the four episodes: 

Episode 1: Panama’s Cloud Forest Kitchen | March 21
Restaurant: Hacienda Mamecillo
Location: Boquete, Panama

Description: Chef Kristen Kish learns the secrets of trek-to-table cuisine at Hacienda Mamecillo and helps the proprietors prepare a special meal for Panama’s top Chef Rolando Chamorro.

Dishes: Chef Rolando Chamorro and Chef Kristen Kish serve brick-oven flatbreads with roasted vegetables; “Bruschetta Mamecillo” with fresh goat cheese and honey drizzle; unique chayote “ceviche;” Kolando’s smoked farm chicken with naranjilla glaze and watercress; and Gabriella’s berry-infused ice cream with homemade wild berry jam.


Episode 2: Norway’s Touch of Madness | March 28
Restaurant: Isfjord Radio
Location: Svalbard, Norway 

Description: Chef Kristen Kish explores Arctic cuisine at Isfjord Radio Restaurant, led by Chef Rogier Jansen, where the food is as adventurous as the journey it takes to get there. Dishes: Chef Rogier Jansen and Chef Kristen Kish create and serve beer-butter sourdough; reindeer tongue pastrami with fresh melon; arctic char with fresh apples, fermented berry sauce, and beetroot purée; ptarmigan skewers with olives; ptarmigan feeding-sack cocktail; and passionfruit-kimchi sorbet with a white chocolate custard and parsnip chips, dusted with lingonberry powder.


Episode 3: Maine Island Barn Supper | April 4
Restaurant: Turner Farm
Location: North Haven Island, Maine, USA

Description: Chef Kristen Kish travels to a remote island in Maine to help Turner Farm’s new Chef Carolynn Ladd put her southern twist on its classic barn supper menu. 

Dishes: Chef Carolynn Ladd and Chef Kristen Kish serve farmhouse salad with buttermilk ranch dressing; southern-style grits with blistered cherry tomatoes; Carolynn’s Southern-style Lobster Roll on buttermilk biscuits; oysters served with homemade Southern hot sauce; and Kristen’s original dessert: Goats Eating Seaweed, consisting of bread-and-butter custard pudding, goat-milk caramel folded in mascarpone and topped with fried seaweed, puffed rice, and powdered sugar.


Episode 4: Brazil’s Floating Feast | April 11
Restaurant: Sem Pressa
Location: Paraty, Brazil 

Description: Chef Kristen Kish helps Brazilian Chef Gisela Schmitt source unique ingredients from the rainforest and ocean to serve aboard her floating restaurant, Sem Pressa.

Dishes: Chef Gisela Schmitt and Chef Kristen Kish serve “sea sugar” scallop tartare served in the shell with cucumber citric yogurt and topped with local seaweed and capiçoba; beltfish crudo with bottarga, tangerine, and scallions; steamed sururu with coconut-milk-plantain purée and garnished with collard greens; and shrimp ceviche marinated in lime juice and served in a young, wild coconut shell.

Kwin Mosby

Kwin Mosby has 20+ years of editorial experience which has included working as the editor-in-chief for Vacationer Magazine, managing digital producer for Travel Channel, and content manager for Travel Leaders Group. He is also a freelance writer and his work has appeared in reputable print and digital publications, including Travel + Leisure, Condé Nast Traveler, AFAR, Tripadvisor, and others.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.