It’s a common, albeit slightly macabre, question: “If you were on death row, what would your last meal be?” But that question carries considerably more weight for those who have devoted their lives to food. That’s why we asked restaurant chefs across the US and Canada for their last meal requests. Check out their answers below.

My one request is that I am able to make my own food. I've been blessed to meet a few amazing chefs along the way, but no one knows just how I like [my food] better than me. Plus, I'd be able to snack a little along the way ensuring that I'm extra full. I'd definitely want to have some kind of seafood. … But as much as I love seafood, I think I have close to … the same adoration for breakfast. With that being said, fish and grits is starting to sound really awesome right now. I'd maybe add some eggs cooked three different ways. Fish and grits and a seafood omelet—now that sounds amazing. Add a pancake or a waffle, and I guess I'd be ready to meet my maker.

– Andrew Manning, co-owner of Mardi Gras Cafe in Atlanta

Anything my mother makes—paella, sangria, lamb tagine, and a flourless chocolate cake. I am glad that I can eat all that without being on death row, though.

– David Fhima, executive chef at Faces Mears Park in Saint Paul

It would have to be my own savory shepherd's-pie empanadas served up with chimichurri sauce.

– Chef Patricio, sous chef at Austin’s Ale House in Queens, NY

My grandmother has been the best cook I know, and I would definitely want her gumbo and crawfish bread. … Gumbo is the best because it's all-encompassing. It has everything—chicken, sausage, okra, seafood, and a thick, juicy, brothy roux that covers the rice just right. Then the crawfish bread is so rich in flavor. … You take that, then you dunk it in your gumbo. It will change your life forever.

– Lakesha Reed, executive chef and owner of Beaucoup Bar & Grill in Houston

It would definitely be a great, crusty piece of fresh italian or french bread—hot out of the oven with a salty piece of pecorino or parmesan cheese and olives. Simple yet delicious!

– Ali Omar, chef and owner of Ceedo’s Eatery in Stow, OH

If I was on death row, they would be getting me food from everywhere! Fish tacos from Oscar’s, brussels sprouts from BO-Beau [pictured above], [a] California burrito from Trujillo’s at San Diego State, a whiskey sour from S&M (it's the best I've ever had), and some peanut butter fro-yo from YogurtLand with peanut-butter cups on it.

– Justin Frank, director of operations at S&M Sausage and Meat in San Diego

When I started working with my mentor, Executive Chef Douglas Rodriguez, every Thursday we used to cook pork in a Caja China roasting box. We waited all day for the pork to be ready, and then we assembled pork tacos! I always remember the taste, and this would definitely be my last dish.

– Horacio Rivadero, chef at Tantalize Miami in Miami Beach

Dripping down my hands in all of its pistachio-mint-crusted glory, our lamb burger with its ever-popular accomplice: batata harra [spicy Lebanese potatoes].

– Kristina Walgenbach, kitchen manager at DeaFined Restaurant in Vancouver, BC

My all-time go-to meal is spaghetti bolognese. I'd want my godfather from Greece's version, served with a nice piece of toasted, crusty bread.

– Kristin Beringson, executive chef at City Winery in Nashville

[It] would have to be Mauritian lamb biryani. It’s a dish that originates from Persia, and many places in South Asia have their take on it. The preparation [involves] two days of marinating the meat with 20 different spices and … [layering it with] saffron rice. It may save your life actually from death row.

– Russell Auckbaraullee, chef and owner of Penthouse Catering in Toronto

Illustration by Kelly MacDowell, Groupon. Empanadas image courtesy of Austin's Ale House. Brussels sprouts image courtesy of BO-Beau Kitchen + Bar. Lamb burger image courtesy of DeaFined Restaurant's Instagram.

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