CURATE's new chef Benjamin Halat tells us more about what it's like to be a chef in Germany, how his travels inspire him and the exotic eats he's had... including snake.

Line caught fish, limiting harvests and appreciating the beauty of mother nature are ideas that Gattopardo's chef holds close to heart.

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

Sebastien Lepinoy has a bone to pick with commercially trawled seafood. The chef who specially commissions a fisherman in France to catch seabass and turbot for two-Michelin-starred Les Amis expounds the merits of line-caught fish.

Despite his classic Cantonese cooking background, chef Kwong from The Langham Hong Kong believes innovation is a necessary skill for every chef.

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

Dstllry par Christophe Lerouy is an edgy new space where a French culinary base meets Asian touches on the plate.

Behind the world's cheapest two-Michelin-starred restaurant is a chef who doesn’t shy away from blood, sweat and tears.

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.

The Kitchen at Bacchanalia's new chef tells us more about how he started, and the importance of food diversity.

The man who went from baking pizza in the sun as a boy to incorporating 3D printing into fine dining is surprisingly big on culinary poetry.

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

There’s nothing quite like the Japanese attention to detail. Open Door Policy and Open Farm Community’s Group Head Chef Daniele Sperindio experienced it first hand during his stint at the two-Michelin-starred Narisawa and shares more in this chef's travelogue.

The humble English chef on who got him to love food as much as he does, what he really thinks about the restaurant’s new award, and where he goes for the best roasted pork in town.

Watching his Iron Chef father compete against his favourite French chef turned this Francophile towards his Sichuan roots.

The born and bred Singaporean chef shares what it was like to to earn a MICHELIN star for his gastro-botanica cuisine philosophy at Corner House.

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

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