Chef Interview

"We hadn’t really realised the extent of the effort needed to get a second star," says the chef of lauded French Riviera restaurant Mirazur, adding that it was a "fantastic day" when they finally did.

The Australian chef expresses his joy at receiving a MICHELIN star for his modern European restaurant Arcane in the 10th edition of the red guide in Hong Kong.

"This young chef sparkles!" raved the MICHELIN inspectors of Dionisio who helms La Villa In The Sky in Belgium.

Berselius shocked the food community when he closed MICHELIN-starred Aska in New York City, only to reopen two years later in a new location to two MICHELIN stars.

The Brazilian chef shares how he felt when his Sao Paolo restaurant D.O.M. received two MICHELIN stars.

Getting his first MICHELIN star for modern Australian Cheek By Jowl in Singapore was a surreal experience for this Sri Lankan chef.

The Singapore Italian fine dining stalwart shares what it was like the day Garibaldi Restaurant & Bar In Singapore got one MICHELIN star.

This banker-turned-chef is shining the spotlight on Singaporean dishes and cuisine traditions at Labyrinth in Singapore.

Contemporary French restaurant Rhubarb was a labour of love for Longworth and his partners. He shares what it was like when the restaurant got its first MICHELIN star.

The South Korean chef shares what it was like the day his restaurant Meta in Singapore got one Michelin star.

One-Michelin-starred Le Cloître in the idyllic region of Provence in France blossoms in the hands of Jerome Roy.

The chef draws upon Austrian and Italian influences for his "Cook the Mountain" cuisine philosophy at St. Hubertus in Italy.

The lauded Spanish chef reflects on his 20-year journey since Can Jubany first won its MICHELIN star in 1998.

This affable chef has been at the helm of Cantonese fine dining restaurant Summer Pavilion for over a decade. He shares what it was like to be recognised with a MICHELIN star in the debut Singapore guide.

From dishwasher to the executive chef of two-Michelin-starred Bord’Eau Restaurant Gastronomique in Amsterdam.

Continual learning is the key to success, says the humble chef of two-starred sushi-ya Shoukouwa in Singapore.

The chef of Australian restaurant Osia Steak And Seafood Grill shares how excited he was to share the stage with some of the world's culinary greats.

This is how the chef of Ophelia earned one, then two stars, and made the innovative French restaurant a must-go destination in Germany.