Mark your calendars this December 8-10th for a showcase of culinary excellence. The MICHELIN Guide Food Festival is coming to Louvre Abu Dhabi Park for the first time ever, and it’s going to be a showstopper of global flavours.
Here, gourmets and foodies will have the chance to meet chefs from internationally renowned, MICHELIN-starred restaurants and get to taste specially curated menus in Louvre Abu Dhabi Park.
Discover the star-studded lineup of international chefs you can catch serving up delectable dishes from across the globe.
Check out the list below and buy your tickets here.
ALVIN LEUNG
Bo Innovation – Hong Kong
Two MICHELIN Stars
Cuisine: Innovative
Alvin Leung, also known as the “Demon Chef” is a British-born chef who grew up in Toronto. He is known for his innovative cooking style “X-TREME CHINESE”, where he expertly breaks down Chinese food to its bare essence and reinterprets it in a modern way. A self-taught chef, he owns restaurants in Toronto, Singapore, Hong Kong and Dubai. His first restaurant, Bo Innovation in Hong Kong, currently has two MICHELIN stars, and his restaurant R&B in Toronto has earned a Bib Gourmand.
HEIDI BJERKAN
Credo – Trondheim, Norway
One MICHELIN Star & One Green Star
Cuisine: Scandinavian
For the last three decades, Norwegian Heidi Bjerkan has earned her status as a pioneer in creating sustainability-driven restaurant models. She sources organic ingredients directly from local farms and is most notably recognised for her role in the success of Credo, which earned a MICHELIN star and a MICHELIN Green Star. Another venture of hers – mat og drikke – earned a Bib Gourmand. She celebrates farmers and fishermen through a simplistic cooking style that enables natural flavours to take centre stage, and she ensures to utilise ingredients in their purest form.
JIMMY LIM
JL Studio – Taichung, Taiwan
Three MICHELIN Stars
Cuisine: Singaporean, Contemporary
Jimmy Lim is the brainchild behind JL Studio, situated in Taichung, Taiwan, where he serves Singaporean food, reimagined. His culinary journey began at a young age, when he assisted his father, who ran a modest hawker stall specialising in traditional food. Having always dreamt of opening his own restaurant, in 2017 he did just that and since then, has taken Singaporean cuisine to undiscovered heights. He combines his cooking with produce he sources from all over Taiwan and is renowned for the dishes he creates to be sophisticated, understated, and always served with an element of surprise.
BEGOÑA RODRIGO
La Salita – Valencia, Spain
One MICHELIN Star
Cuisine: Innovative
Since opening her restaurant in 2005 in Valencia, chef Begoña Rodrigo has conveyed her perseverance through her culinary craft. The Spanish chef dedicates her menu to what she calls an orchard cuisine and follows the inland recipes of her land, Requena. While honouring her homeland, Begoña takes the time to rescue neglected products from the Valencian orchard to serve them pickled, raw, in stews, even in desserts, showcasing her diversified range of technique.
PIERRE CHIRAC
La Scène – Paris, France
Two MICHELIN Stars & Passion Dessert Winner
Cuisine: French Pastry
Pierre Chirac is the celebrated pastry chef at two-MICHELIN-star restaurant, La Scène, which is just a stone’s throw away from the Champs Elysée in Paris. Since 2019, he has been creating exceptional culinary experiences alongside executive chef Stéphanie Le Quellec. At La Scène, dishes may appear simple in presentation, but every detail has been carefully curated, allowing flavours to come out boldly and loudly. Chef Pierre is particularly known for crafting “cooked” desserts, which continue to impress guests. One of his signature creations is his dual-origin Tahiti vanilla in crème brûlée and Madagascar vanilla in ice cream.
RICHARD LEE
Saison – San Francisco, USA
Two MICHELIN Stars
Cuisine: Californian, Contemporary
Chef Richard Lee is a proud San Francisco native, who has trained at several acclaimed restaurants, such as three MICHELIN star Eleven Madison Park. He has now carved a name for himself as the Executive Chef of Saison, where he takes only high-quality ingredients, whether it be seafood or meat, and combines them with open-fire cooking to create impactful dishes. Chef Richard is known for his warm hospitality and creating a welcoming environment that combines both kitchen and dining room.
SAM TRAN
Gia – Hanoi, Vietnam
One MICHELIN Star
Cuisine: Vietnamese Contemporary
Hailing from Hanoi, Vietnam, chef Sam Tran's menu aims to tell the story of her beloved Vietnamese culture through beautifully prepared plates. Serving dishes that boast flavours she's experienced throughout her life, she evokes the nostalgia she holds dear to her heart. Her cuisine connects the past, present, and future and uses variations in ingredient processing, creative approaches, and new experiments.
SUPAKSORN JONGSIRI
Sorn – Bangkok, Thailand
Two MICHELIN Stars
Cuisine: Southern Thai
Bangkok-born chef Supaksorn ‘Ice’ Jongsiri took after his grandmother, who at a young age introduced him to traditional-style Southern Thai cuisine. After his studies in the United States, he returned to Thailand to take over his grandmother’s restaurant. With no professional training in the culinary arts, chef Supaksorn now successfully runs three restaurants, one of them Sorn, which offers a more refined dining experience. Thai classics are elevated to new heights here, where seafood dishes and traditional curries stand out for their exceptional flavour. Chef Supaksorn’s philosophy stems from the ‘why’ he started cooking – it was not in the chase for accolades or fame but for the sheer delight of seeing his loved ones enjoy his dishes.
