Features 5 minutes 27 December 2018

8 Chefs Share Their New Year’s Resolutions And Predictions

The top chefs from Michelin-starred restaurants around the world share their hopes and dreams for the new year and the food trends they think will catch on in 2019.

Michelin celebrity chefs 2019

Each new year brings with it new hopes, dreams and resolutions. We hear from eight of the top chefs from Michelin-starred restaurants around the world as they share theirs.

Luca Fantin, Tokyo
The Italian native worked in some of the world’s best restaurants including Cracco in Milan and Mugaritz in Spain before arriving in Japan to train under Seiji Yamamoto at three-Michelin-starred Nihonryori RyuGin. Today, he is chef de cuisine of one-Michelin-starred Bvlgari Il Ristorante Luca Fantin in Tokyo.

“I’ve been a chef for 26 years and I have seen different cultures rise to the forefront: first French, then Spanish, followed by Nordic. To me, the next trend will be focusing on what's essential on a plate — focusing on the ingredients with a minimal presentation. There will also be less fat, less butter. This will also be a direction I am pursuing going forward; keeping only the essentials lets you deliver a clearer message.

Also, I have three kids so I think we can definitely do better to create a better world for the next generation, like cutting single-use plastic, returning the polyfoam boxes to my fish suppliers for reuse and ditching plastic bottled water for water filtration systems like Nordaq, which I first learned about during my recent trip to The Landmark, Mandarin Oriental Hong Kong.”

Richard Ekkebus, Hong Kong
Richard Ekkebus is the culinary director at the renowned two-Michelin-starred Amber at The Landmark Mandarin Oriental Hong Kong, which just served its last dinner in December 2018 and will reopen with an exciting new concept in May 2019.
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“Amber will reopen in May 2019 and in the gap months, some of the team members will be relocated to other properties under the Mandarin Oriental Hotel Group, and I will bring some of them to pop-ups in different cities, to research further, so when all of us regather again in May, we make a stronger team. Besides, we will set up a test kitchen in Wong Chuk Hang in mid-February to test the new menu. I don't want Amber to be a museum, I want it to stay relevant. Fourteen years ago, Amber opened and disturbed the status quo, and we want to keep provoking in the next 14 years.

Going forward, I think eating more vegetables will be the way to go. While we thought the protein kingdom was big, we haven't fully

explored the herbs and vegetable kingdom. There's much potential waiting for us to discover and it's also important to reduce our carbon footprint.”

Seiji Yamamoto, Tokyo
Seiji Yamamoto is one of Japan’s most revered chefs with a restaurant empire that includes three-Michelin-starred Nihonryori RyuGin in Tokyo, two-starred Tenku RyuGin in Hong Kong and two-starred Shoun RyuGin in Taipei.


“There have been a lot of join-hands chef collaborations. It may be a trend but it’s one I do not believe in. It's better to experience the cooking of each chef alone — 50% and 50% does not equate to 100%, and this is why I did not and will not participate in any of these collaborations — although I foresee they will still prevail in the coming year. 

My resolution for 2019 will be giving my new staff good training. We have moved to Hibiya last August and with a bigger space, we have some new team members. There are over 1,000 restaurants in Tokyo but my customer chooses to dine at our place, I want to make the experience good, hence I want to devote my time to train my staff well."

Ryohei Hieda, Taipei
The 37-year-old was handpicked by his mentor Seiji Yamamoto to helm Shoun RyuGin in Taipei. His masterful blend of classic Japanese technique with unique Taiwanese produce led to the restaurant being awarded two Michelin stars when the guide was launched in Taipei in 2018.
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“This year, the MICHELIN Guide Taipei was launched and Shoun RyuGin was awarded two stars. With such a global spotlight, I think people around the world are going to be more interested in Taiwan’s culinary scene and we have to prepare for it. It is a good opportunity for people around the world to know who we are and what we are doing in Taiwan. I am going to continue thinking about how to express Taiwan through my Japanese cuisine. This will still be my main mission in 2019.”
Thitid "Ton" Tassanakajohn, Bangkok
Trained at the renowned Culinary Institute of America and having cut his teeth at celebrated restaurants like Eleven Madison Park, The Modern and Jean Georges in New York, chef Ton is one of the frontrunners of contemporary Thai cuisine in Bangkok, attaining a Michelin star in the MICHELIN Guide Bangkok 2019 for his fine-dining restaurant Le Du.
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“Our Thai street food hawker Jay Fai won a Michelin star in the first MICHELIN Guide Bangkok in 2018. This shows that Michelin accepts and appreciates the cultures and cuisines of Asia more than ever. People are starting to talk about Thai food globally and hopefully modern Thai cuisine will get a boost on the world stage. I think you will see more young and talented chefs come out to open their own restaurants, like what Napol Jantraget and his wife Saki Hoshino have done with Thai-fusion restaurant 80/20, and Chalee Kader and Randy Noprapa at nose-to-tail restaurant 100 Mahaseth in Bangkok. The team and I were really excited to get a Michelin star for Le Du in the MICHELIN Guide Bangkok 2019 as we have worked so hard for it. We’ll work hard to be better every year. I'm also working in partnership with chef Richie from one-Michelin-starred Mume to open an outpost of Baan in Taipei.”
Björn Frantzén, Stockholm
Besides his three-Michelin-starred flagship Frantzén in Stockholm, Sweden, the chef and restaurateur also runs Frantzen’s Kitchen and The Flying Elk in Hong Kong and Zén in Singapore.
“2019 will be a very creative year. Frantzén was also reborn just a year ago, and in February 2018 we were the first restaurant in Sweden to receive three Michelin stars. Very few chefs achieve this in their entire life, and that to me, is both a personal milestone and stepping stone for the future. We have just opened Zén, our sister restaurant in Singapore, which is very exciting. We intend to continue to dig deep and discover more with what we can do cuisine-wise at both Frantzén and Zén in 2019. On top of that — and you heard this here first — we are working on a 400-page Frantzén cookbook in 2020 and we’ll be starting work on it next year."
Andre Chiang, Taipei
Since the closure of his two-Michelin-starred Restaurant Andre in Singapore in 2018, Andre Chiang has returned to his home country in Taiwan to delve deeper into his roots and train a new generation of chefs at his one-Michelin-starred restaurant RAW in Taipei.
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"We’ll definitely see a lot of new changes in Chinese cuisine in 2019. I think people will start to see how fine this cuisine is, how elaborate and rich the history of Chinese cuisine is. Recently, I’m starting to see more Chinese chefs moving out from their comfort zone and cooking something different with very simple, elegant plating. It’s about time we see the progression of Chinese cuisine. In the coming year, I want to first focus on running all seven of my restaurants well and with consistency. Second, I will spend most of my time focusing on education, whether it's contributing to the Taiwanese food industry with data or symposiums, or mentoring the next generation. Lastly, I hope that I can spend more time really putting Chinese cuisine on the world stage.”
David Kinch, California
American David Kinch is the executive chef-owner of one of California’s most iconic restaurants, three-Michelin-starred Manresa in the San Francisco Bay Area, which was reborn in September 2018 after a devastating fire. Kinch also recently created a dish for The MICHELIN Guide Hong Kong Macau 2019 Gala Dinner.
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“We had a fire this year at the restaurant and it was closed for two months in the summer. That was very impactful professionally and personally, stepping back for two months in the busiest part of the year, two months before Michelin was going to come out. I like to think that the way we approached this barrier and the way we dealt with it as a team made us a better restaurant when we did reopen. Manresa now is a better restaurant than it’s been in its 16years of history. That makes me very happy, very blessed.

We have a couple of exciting projects in 2019; they’re casual concepts close to my heart. For me, casual is a lot more fun. It offers opportunities for people who have worked with me for a long time that I want to continue to 

keep challenged and compensated. I’m very, very excited for the new year.

On the culinary scene, these days chefs tend to follow cultures and trends rather than their own instincts — I think that’s a terrible mistake. If you want to make a lasting impact, then you will have to cook what you believe in.”

SEE ALSO: On The Gala Menu: The Inspiration Behind David Kinch’s Grilled Beef Rib Steak, Black Garlic And Matsutake, “Jus Corsé”


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