124 Articles found for “Em”

Here, we get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

We take a first peek at Ng's latest venture.

The chef has been sourcing for produce from the wilderness since before he entered the profession.

Whether it’s snowing, raining or sunny outside, a celebration is about who and what is around the dinner table, says Shoukouwa’s chef Masa and owner Emmanuel Stroobant

We chat with Desmond Lim, Les Amis Group's famously media-shy chairman, to find out the key to the group's string of successes.

Italian elegance born from Japanese ingredients, embodied by two strikingly different chefs.

From lively botecos to refined dining rooms, explore six culinary highlights that embody the vibrant and multifaceted spirit of Rio de Janeiro.

From hand-honed ingredients to shellfish pinched from tidal estuaries, South Carolina foodways resonate with a sense of place. Across the state, chefs employ a deft hand to utilize heritage foods in ways old and new.

Travel with us across the Emerald Isle to discover every Key hotel in the Republic of Ireland, as selected by our MICHELIN Guide Inspectors.

Nashville embraces iconic Southern favorites just as much as bold and surprising new flavors, offering diners a wide and exciting range of culinary options.

Istria and Kvarner are two neighboring Croatian regions, almost entirely embraced by the sea.

Some chefs innovate to impress. Others cook at the highest level simply to offer the pure pleasure of dining. Enoteca Pinchiorri, the Florence institution that has held Three MICHELIN Stars since 2004, belongs emphatically to the latter camp. This is how it feels to experience it — through the eyes of our Inspector.

In 2026, the world’s most exciting trips begin at the table. From MICHELIN-selected restaurants and hotels to emerging culinary scenes, these 16 destinations, many well-loved and others more off-the-beaten path, are shaping how — and why — we travel now.

10 restaurants that embody California’s culinary diversity, innovation and seasonality

In recent years, culinary trends have undergone one of the sharpest transformations. The traditional definition of luxury is being questioned, and a new understanding of luxury is emerging around what is truly difficult to find.

Diners know it best as a dessert wine but, in the modern day, chefs and bartenders are embracing the flexibility that Hungary's Tokaji Aszú can provide. We asked six UK restaurants to share their Aszú cocktail recipes, as well as the perfect snack to accompany each of their creations.

Four Tokaj cellars are at the forefront of showcasing the excellence of Aszú wines, with styles of wine that differ in terms of their origin, terroir and vinification, as well as show-stopping food and wine pairings that play on sweet and savoury contrasts. Here we present the establishments that are embracing their roles as ambassadors.

At just 22 years old, E.J. brings a new chapter to Emeril’s in New Orleans.