It has been a gloomy year in the dining scene as chefs around the world mourn the loss of a clutch of esteemed chefs.

Ikuya Kobayashi, who helms the Hong Kong outpost of Tokyo's three-Michelin-starred restaurant Sushi Saito, shares his joy at receiving two Michelin stars in the MICHELIN Guide Hong Kong Macau 2019.

Meet the woman who has proven that fresh, seasonal produce and a positive outlook on life are the key ingredients to happiness.

The chef-founder of the modern Israeli restaurant, which has a Bib Gourmand award, shares about the growing food movement.

The chef of contemporary French restaurant Ecriture in Hong Kong shares his jubilation at receiving two stars in the MICHELIN Guide Hong Kong Macau 2019.

We had a chat with the Michelin-Starred chef about how he spends the festive season

The newly-appointed International Director of The MICHELIN Guides shares his thoughts about Hong Kong and Macau’s gastronomic scene and the future of the MICHELIN Guide.

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

The confident young chef serves up a cuisine with personality at two-Michelin-starred Taïrroir in Taipei.

From Texas to Thailand, young chef Riley Sanders’ taste for adventure and passion for food ends with a Michelin Star recognition.

Inspired by Nespresso Professional’s Kenya Milima, renowned mixologist Antonio Lai has created two coffee cocktails which tickle more than just the taste buds.

Bertheau went from working a random summer job to senior vice president of winemaking at Chateau Ste. Michelle.

Chefs get tested in this fun video series.

Successful at retaining her one Michelin Star this year, Jay Fai talks about her plans for the future and how she’s just getting started.

So much is at stake when you sear a piece of meat in the frying pan. Get some pro tips to create a winning dinner for your loved ones.

Instead of earning more Michelin stars or opening more acclaimed restaurants like her Atelier Crenn, chef Dominique Crenn wants to do more humanitarian work.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

These chefs from around the world are improving society through gastronomy.