The chef-owner of Ryota Kappou Modern in Hong Kong tells us how he went from washing rice as a kaiseki restaurant apprentice to earning a MICHELIN star for his brand of kappou cuisine, the food of his Osaka hometown and his restaurateur family.

Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.

The son of a kaiseki chef speaks to MICHELIN after his restaurant Kei in Paris clinched three stars in the MICHELIN Guide France 2020 selection, and shares his thoughts on getting the top distinction for his brand of French cooking.

The Brazilian chef behind Sao Paulo's two-MICHELIN-starred D.O.M. shares more about his upcoming sustainable hotel project and why we should all be eating insects.

The executive chef of one-MICHELIN-starred Louise grew up as the son of a bistro owner, but he had no interest in becoming a chef. He tells us what has changed since.

He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.

The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.

After 13 years, chef Gert de Mangeleer ceased operations at his Flanders restaurant Hertog Jan in Bruges, Belgium, but he keeps himself busy opening new restaurants and mentoring chefs.

The celebrated chef of Alma in Portugal shed tears when he won his first and second MICHELIN stars.

From working from the city's biggest tycoons to running six-table Celebrity Cuisine in Hong Kong, Cheng shares his journey to a MICHELIN star.

What could a Bangkok-raised Thai food specialist and a second-generation Cantonese chef have in common?

Robert Parker Wine Advocate's editor-in-chief gives tips for both novices and wine geeks alike.

Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.

This young chef cut his teeth at Joel Robuchon in Tokyo and went on to receive a star for his French-Japanese cuisine at Takumi By Daisuke Mori in Hong Kong.

At VEA Restaurant & Lounge in Hong Kong, the executive chef has won accolades for his unique style of marrying modern French techniques with Chinese ingredients.

See how this third generation Japanese chef continues to honour his family's Sichuan cuisine legacy at two-MICHELIN-starred Shisen Hanten in Singapore.

Legendary chef Alain Ducasse holds fast to the deep roots of French gastronomy to propagate its influence across the world through his culinary empire, Ducasse Paris.

For the past 12 years, Cucina’s Chef de Cuisine Andrea Oreste Delzanno has made his home in Hong Kong, where the colourful city inspires him to showcase Italian cuisine in new and wonderful ways.