Full Breakdown
Antoni Porowski’s “Best of the World” Brings Local Food to Global Screens
6/10/2026, 9:07:03 PM
Launch of the Four-Part Series
National Geographic premiered the travel-food docuseries Best of the World with Antoni Porowski on June 8, with the final two episodes airing June 14. The four episodes, now streaming on Disney+ and Hulu, follow Porowski through London, New York, Paris and Mexico City, pairing city-wide exploration with meals that “have soul.”
Porowski’s Culinary Journey and Series Concept
Polish-Canadian chef and Queer Eye food-and-wine expert Antoni Porowski describes food as his “number one priority” when traveling. He seeks out “grandmas” cooking in small eateries, follows locals, and relies on an “extremely chaotic archived collection of Instagram posts.” After the success of Queer Eye and the Nat Geo series No Taste Like Home, Porowski wanted a show that would not be “just a thread-count show,” but rather an adventure that reflects his “vibrancy and curiosity.”
Production Team and Series Design
Nat Geo executive vice-president Tom McDonald notes the series “infuses … the spirit of the list with local storytelling.” Creative director and executive producer Nic Patten explains that while visual excellence was a goal, the team “didn’t want to fall into the same old track,” opting instead for behind-the-scenes access that matches Porowski’s energy. The series is executive-produced by Porowski, Patten and Ton Currie for Twofour, with Betsy Forhan and Yari Lorenzo representing National Geographic.
Timeline of Release
- June 8, 2025 – Episodes for London and New York debut.
- June 14, 2025 – Episodes for Paris and Mexico City air.
- Post-June 14, 2025 – All episodes available on Disney+ and Hulu.
On-the-Ground Food Highlights
- The Clam Shack, Kennebunk, Maine – Lobster roll on a sweet-potato bun, served beside fishing boats.
- Stary Domin, Warsaw – Hand-chopped steak tartare with egg yolk, horseradish and pickles.
- Rosetta, Mexico City – Guava roll pastry and huitlacoche-filled tamales; rosemary ice-cream with herb salad.
- Hôtel de Crillon, Paris – Soft scrambled eggs with smoked salmon, a buttery croissant and strawberry jam.
- Kiki’s Tavern, Mykonos – Honey-glazed pork chop, cooked by owner-chef Vasilis.
- Locanda del Falco, near Piacenza – Clay-baked guinea fowl stuffed with figs and lardo.
Impact on Travel and Food Storytelling
The series places “human-interest stories” at its core, from a London clockmaker to a Parisian Moulin Rouge costume designer, illustrating how food “is a fantastic way to get to know a people, a history and what they’re into.” Porowski argues that exposing viewers to diverse cultures can alleviate contemporary anxieties, while the travel experience “rights things” for his own mental health.
Official Statements & Responses
Porowski said his motivation stemmed from a love of travel and the opportunity to be funded by Nat Geo, emphasizing a desire to avoid a purely glamorous format. McDonald highlighted the series’ focus on local narratives, and Patten stressed balancing visual appeal with Porowski’s energetic participation. Porowski also acknowledged personal challenges, noting his fear of heights during a Shard ascent but affirming his “just say yes” philosophy.
Verbatim Quotes
- “I go with the vibe,” — Antoni Porowski, chef
- “[Food is] a fantastic way to get to know a people, a history and what they're into.” — Antoni Porowski
- “I think, selfishly, what initially appealed to me was it touched on my love of travel and, of course, having someone fund it,” — Antoni Porowski
- “I was very clear from the beginning of discussions that I didn’t want this to be just a thread-count show.” — Antoni Porowski
- “I have a fear of heights, and yes, I was shaking,” — Antoni Porowski
- “What I learned from Queer Eye is that teaching people how to cook and exploring their relationships with food is, in a way, its own kind of storytelling.” — Antoni Porowski
What’s Next
If renewed, the series plans to move beyond the four-city format to “more exotic locations,” including a Tanzanian lodge, a Costa Rica resort and a Namibian hiking trail, extending the model of local culinary discovery to new regions.
Conflicting Reports & Gaps
No discrepancies or missing information were identified across the source material.
