How Remote Luxury Lodges Create Michelin-Worthy Meals at the Far Reaches of the Earth

“As long as I have a heat source, I can cook,” chef Shon Foster told me as we sat 5,200 feet atop Tower Butte looking out to the sprawling Arizona desert. We’d just finished up a grilled brunch—banana bread french toast, rabbit, and rattlesnake sausage with salmon rillette—courtesy of the native Utah chef on the sandstone summit that required a helicopter landing. Still, Foster, who operates as a culinary consultant for luxury experiences in remote locations, doesn’t consider this the wildest place he’s curated a meal. In recent years, he’s traveled with EXP Journeys to sate guests by whipping up guanacan stew on the side of a Patagonian glacier, or roasting a whole hog in the midst of Fort Charlotte in the Bahamas.

November 28, 2025