FOOD HALLS HAVE BECOME CULINARY HOTSPOTS,
celebrated for their diverse, chef-driven concepts that bring people together in one dynamic space.
FRUITFUL DESTINATIONS CELEBRATES THIS TREND BY PARTNERING WITH TOP CHEFS BEHIND SOME OF THE MOST POPULAR FOOD HALL CONCEPTS IN AMERICA.
These talented creators will showcase recipes featuring Dole Fruit, demonstrating how it can elevate menus with fresh, on-trend appeal.
Join us as we explore how Dole inspires creativity in the kitchens of today’s food hall innovators.
LITTLETON, CO \\ CHEF MELINA FELIX
CHEF MELINA FELIX APPROACHES PIZZA THE WAY A PAINTER APPROACHES A CANVAS — WITH LAYERS, COLOR, AND CREATIVITY.
Growing up in Miami, she was surrounded by bold, global flavors that now inspire her playful pizzaiola style.
PEACH COBBLER PIZZA
BOULDER, CO // CHEF CHASE DEVITT
MINNESOTA-BORN CHEF CHASE DEVITT FIRST FELT THE SPARK FOR COOKING AT THE DARK HORSE IN BOULDER, WHERE THE ENERGY OF THE KITCHEN DREW HIM IN.
That passion led him to Le Cordon Bleu in Las Vegas and years spent mastering fine dining before returning to Colorado to create his own concepts.
MANGO AMBA
GOLDEN SMOOTHIE
ST. LOUIS, MO \\ CHEFS DUSTIN AND WHITNEY COLE
CHEF DUSTIN COLE’S VISION FOR BERRY BOX IS SIMPLE: OFFER HEALTHY, DELICIOUS, AND UNIQUE FRUIT-CENTRIC DISHES THAT LEAVE A LASTING IMPRESSION.
Located in St. Charles, Missouri, Berry Box is a haven for wholesome, thoughtfully crafted food with a commitment to quality and sustainability.
This Sip is Bananas
NASHVILLE, TN \\ CHEF STEVE LIANG
AT HŌRU SUSHI KITCHEN IN NASHVILLE, PRECISION AND CREATIVITY DRIVE A MENU BUILT ON TRADITIONAL JAPANESE TECHNIQUE AND BOLD, MODERN FLAVOR.
The team behind Hōru is known for combinations that highlight texture, acidity, and balance — often with a fruit-forward twist.
HAMACHI CRUDO
NASHVILLE, TN \\ CHEF JULIEN EELSEN
CHEF JULIEN EELSEN GREW UP IN PARIS MASTERING THE ART OF THE CRÊPE ALONGSIDE HIS GRANDMOTHER AND AUNT —
A tradition he now brings to Nashville through Whisk Crêpes, his French café-inspired concept. Every crêpe begins with an authentic batter and is cooked to order on specialized griddles for that perfect texture: delicate, golden, and just crisp at the edges.
The Fair Day
The Madame Du Berry
ST. LOUIS, MO \\ STEVE EWING AND CHEF JOE ZEABLE
STEVE EWING KNOWS THAT A GOOD MELT CAN CHANGE YOUR DAY, AND HIS NEWEST RESTAURANT, STEVE’S MELTDOWN, IS PROOF OF THAT.
Steve along with Chef Joe Zeable, combine comfort food with creativity, offering a menu that elevates the humble grilled cheese to new heights. At Steve’s Meltdown, classic combos share the stage with playful pairings that showcase unexpected ingredients — including fruit-forward twists.
SWEET CAROLINE GRILLED CHEESE
NASHVILLE, TN \\ CHEF JOSEPH BODENBACH
AT THE PHARMACY BURGER PARLOR IN NASHVILLE, IT’S ALL ABOUT THE BURGER—AND THAT’S A SERIOUS BUSINESS.
Known for its nostalgic atmosphere and irresistible menu, The Pharmacy offers a range of mouthwatering burgers, each with layers of bold flavors, from the perfect patty to the tastiest toppings.
Strawberry Milkshake
NASHVILLE, TN \\ CHEF NINA SINGTO
AT THAI ESANE IN NASHVILLE, HERITAGE IS AT THE HEART OF THE MENU.
Nina Singto created Thai Esane as a testament to authentic Thai-Laotian cuisine - utilizing methods taught by her grandmothers.
PINEAPPLE FRIED RICE
ATLANTA, GA \\ CHEF TAL BAUM
FOOD HAS THE REMARKABLE POWER TO TRANSPORT US— EVOKING MEMORIES, EMOTIONS, AND DISTANT PLACES WITH JUST ONE BITE.
This philosophy is at the heart of Atrium, the latest culinary venture from Chef Tal Baum.
"The Golden Girls" Banana Foster
"Samantha" Dark Chocolate Brownie with Strawberry Sauce
Clearwater, FL \\ Chef Hoang Ma
EVERY SIP TELLS A STORY.
For Chef Hoang Ma, every sip tells a story. At Machi Boba, he blends tradition with innovation, crafting artisanal bubble tea and fruit-infused beverages that are as visually stunning as they are delicious.
Tropical Fruit Tea
Peachy Paradise
Atlanta, GA \\ Chef Tony & Pamela Sharpe
FOOD IS MORE THAN A MEAL—IT’S A WAY TO BRING PEOPLE TOGETHER.
For husband-and-wife duo Tony and Pamela Sharpe, food is more than a meal—it’s a way to bring people together. At Mad Dads, they serve up bold, flavorful cheesesteaks, wings and hoagies with a focus on comfort food and community.
Blueberry Sriracha Chicken Wings
ST. LOUIS, MO \\ STEVE EWING AND CHEF JOE ZEABLE
STEVE EWING KNOWS THAT A GOOD MELT CAN CHANGE YOUR DAY, AND HIS NEWEST RESTAURANT, STEVE’S MELTDOWN, IS PROOF OF THAT.
Steve along with Chef Joe Zeable combine comfort food with creativity, offering a menu that elevates the humble grilled cheese to new heights.
At Steve’s Meltdown, classic combos share the stage with playful pairings that showcase unexpected ingredients — including fruit-forward twists.
Fruit makes a guest appearance in one of their fan-favorite melts – Sweet Caroline Grilled Cheese- with the tangy sweetness of apples balancing out savory Brie and white cheddar and served with a cranberry dipping sauce for a truly unique bite.
NASHVILLE, TN \\ CHEF JOSEPH BODENBACH
AT THE PHARMACY BURGER PARLOR IN NASHVILLE, IT’S ALL ABOUT THE BURGER—AND THAT’S A SERIOUS BUSINESS.
Known for its nostalgic atmosphere and irresistible menu, The Pharmacy offers a range of mouthwatering burgers, each with layers of bold flavors, from the perfect patty to the tastiest toppings.
Located in the heart of Nashville, The Pharmacy is a family-friendly spot where you can indulge in classic American comfort food, including fries, shakes, and craft beers. But it’s not just the burgers that steal the show. Nothing pairs better with a juicy burger than a classic, fruity milkshake – check it out!
NASHVILLE, TN \\ CHEF NINA SINGTO
AT THAI ESANE IN NASHVILLE, HERITAGE IS AT THE HEART OF THE MENU.
Nina Singto created Thai Esane as a testament to authentic Thai-Laotian cuisine - utilizing methods taught by her grandmothers.
Located in Nashville’s vibrant dining scene, the restaurant focuses on the distinct flavors of the Esane region of northeastern Thailand. Every dish is expertly crafted to showcase the balance of sweet, sour, salty, and spicy flavors that make Thai food so unique. One standout on the menu: Pineapple Fried Rice, a colorful, craveable dish where golden grains meet juicy bites of pineapple.
From street food classics to reimagined signatures, Nina continues to honor her roots — one vibrant plate at a time.
ATLANTA, GA \\ CHEF TAL BAUM
FOOD HAS THE REMARKABLE POWER TO TRANSPORT US— EVOKING MEMORIES, EMOTIONS, AND DISTANT PLACES WITH JUST ONE BITE.
This philosophy is at the heart of Atrium, the latest culinary venture from Chef Tal Baum.
Nestled in Atlanta’s lively Ponce City Market, Atrium is a celebration of cultural diversity, expressed through both its thoughtfully crafted menu and its vibrant, community-inspired décor.
The menu offers a fresh take on Modern American cuisine, infused with European influences. From plant-forward appetizers to protein-centric mains, every dish is a reflection of global flavors and seasonal ingredients. And whatever you do—don’t skip dessert. Chef Tal is sharing two of her signature fruit-forward creations, each designed to leave a lasting impression.
CLEARWATER, FL \\ CHEF HOANG MA
EVERY SIP TELLS A STORY.
At Machi Boba, he blends tradition with innovation, crafting artisanal bubble tea and fruit-infused beverages that are as visually stunning as they are delicious.
Inspired by his Vietnamese heritage and travels throughout Asia, Chef Hoang has transformed Machi Boba into a destination for creative, handcrafted drinks. The menu at Machi Boba highlights premium quality tea and unexpected flavor pairings that keep customers coming back for more.
Check out our featured recipes to discover how fresh, tropical flavors can elevate the boba experience.
ATLANTA, GA \\ CHEFS TONY & PAMELA SHARPE
FOOD IS MORE THAN A MEAL—IT’S A WAY TO BRING PEOPLE TOGETHER.
For husband-and-wife duo Tony and Pamela Sharpe, food is more than a meal— it’s a way to bring people together. At Mad Dads, they serve up bold, flavorful cheesesteaks, wings, and hoagies with a focus on comfort food and community.
With roots in Philly and a culinary background from Le Cordon Bleu, Chef Tony blends classic technique with a love for big, satisfying flavors. Pamela, the heart of the business, ensures that each location delivers the same warmth and hospitality that defines their brand. Together, they’ve grown Mad Dads into multiple locations across Atlanta, all while staying committed to quality ingredients and community giving.
Their menu is a tribute to both tradition and creativity, and fruit plays an unexpected role in one of their most loved original Mad Dads sauces—Blueberry Sriracha.
ST. LOUIS, MO \\ Chefs Dustin and Whiteny Cole
Chef Dustin COLE’S VISION FOR BERRY BOX IS SIMPLE: OFFER HEALTHY, DELICIOUS, AND UNIQUE FRUIT-CENTRIC DISHES THAT LEAVE A LASTING IMPRESSION.
Located in St. Charles, Missouri, Berry Box is a haven for wholesome, thoughtfully crafted food with a commitment to quality and sustainability.
Dustin brings years of culinary experience to his business, but it’s his dedication to working with quality ingredients that sets Berry Box apart. From acai bowls bursting with flavor to refreshing smoothies, every bite at Berry Box is a tribute to the power of fruit in transforming everyday meals into something special.
He’s sharing one of his signature smoothie creations and it’s a must try – get ready because as the name states – This Sip is Bananas!
Nashville, TN \\ Chef Steve Liang
AT HŌRU SUSHI KITCHEN IN NASHVILLE, PRECISION AND CREATIVITY DRIVE A MENU BUILT ON TRADITIONAL JAPANESE TECHNIQUE AND BOLD, MODERN FLAVOR.
The team behind Hōru is known for combinations that highlight texture, acidity, and balance — often with a fruit-forward twist.
Chef Liang’s Hamachi Crudo captures that approach perfectly: raw yellowtail paired with crisp apple, jalapeño, ponzu, olive oil, sea salt, and cilantro. The result is clean, vibrant, and layered — a dish that speaks to Horu’s eye for detail and flavor contrast.
From sashimi to small plates, every element is dialed in — with colorful ingredients and sharp technique leading the way.
NASHVILLE, TN \\ CHEF JULIEN EELSEN
CHEF JULIEN EELSEN GREW UP IN PARIS MASTERING THE ART OF THE CRÊPE ALONGSIDE HIS GRANDMOTHER AND AUNT –
A tradition he now brings to Nashville through Whisk Crêpes, his French café inspired concept. Every crêpe begins with an authentic batter and is cooked to order on specialized griddles for that perfect texture: delicate, golden, and just crisp at the edges.
Fruit-forward recipes shine at Whisk, where both indulgence and balance are baked into the menu. The Fair Day features sliced apples, layered with cinnamon cream, caramel, and pecans — a warm, spiced crepe that leans into comfort. The Madame Du Berry highlights raspberries and blueberries with custard, strawberry sauce, and whipped cream — a colorful, vibrant bite that nods to classic patisserie.
From morning treats to late-night cravings, Chef Julien’s approach blends tradition with creativity — and proves that a well-crafted crêpe never goes out of style.
LITTLETON, CO \\ CHEF MELINA FELIX
CHEF MELINA FELIX APPROACHES PIZZA THE WAY A PAINTER APPROACHES A CANVAS — WITH LAYERS, COLOR, AND CREATIVITY.
Growing up in Miami, she was surrounded by bold, global flavors that now inspire her playful pizzaiola style. Her pies at The Pizza Bandit in Colorado reflect that artistry: unexpected toppings, balanced flavors, and a flair for the uncommon.
Much like Fruitful Destinations itself, Felix’s pizzas celebrate discovery — each slice a mix of vibrancy and imagination, with fruit-forward flavors often finding their way into the spotlight. From truck to food stall to a soon-to-open brick-and- mortar, her work proves that pizza can be both inventive and deeply personal.
BOULDER, CO \\ CHEF CHASE DEVITT
MINNESOTA-BORN CHEF CHASE DEVITT FIRST FELT THE SPARK FOR COOKING AT THE DARK HORSE IN BOULDER, WHERE THE ENERGY OF THE KITCHEN DREW HIM IN.
That passion led him to Le Cordon Bleu in Las Vegas and years spent mastering fine dining before returning to Colorado to create his own concepts. With Boychik, Devitt leans into the bold, fresh flavors of the Mediterranean and Middle East — colorful herbs, citrus, and spice-driven marinades that bring a modern perspective to tradition.
In the spirit of Fruitful Destinations, his dishes celebrate balance and brightness — a layering of Mediterranean flavors with vibrant fruit flavors that feels both soulful and contemporary. Each plate reflects Devitt’s belief that food should be both approachable, and a little adventurous.
