The Japanese chef is modernising Kappo cuisine with Western cooking techniques, global ingredients and more intimate service.

Austrian sommelier Daniel Kubini recycles used wine corks to create lamps, portraits, figurines and more.

The duo talk about their upcoming collaboration and what they think about each other.

The executive chef of three-Michelin-starred Alinea in Chicago says his new role is pure happenstance.

Macau-born chef Tim Lam shares his journey from grappling with snakes to helming one-Michelin-starred Cantonese restaurant Jiang-Nan Chun in Four Seasons Singapore.

The Head Chef of Frantzén tells us how things have been going since he received 3 Michelin Stars

We catch up with a former member of the pastry team behind the world-famous strawberry watermelon cake from Black Star Pastry.

He talks about what it takes to become a certified rice expert and how rice is the cornerstone of Japanese cuisine.

20 years of perfecting a single craft has led Sushi Kimura in Singapore to its first MICHELIN star.

Just seven months into opening, Ma Cuisine in Singapore became possibly the first gastro wine bar to be recognised with a MICHELIN star.

From his work in the vineyard to sampling new corks, Alan is focused on achieving the highest possible quality.

We caught up with chef-owner Simon down on the farm

Meet the DJ/BBQ guru behind the thousand-dollar steak at TriBeCa’s new Holy Ground restaurant.

The chef of one-Michelin-starred Paste Bangkok weaves memory, tradition and inspiration into her modern Thai cuisine.

Tea master Yang Yan Qi of Tian Fu Tea Room shows how you can conduct the traditional Chinese tea ceremony beautifully and easily for the Mid-Autumn Festival this year.

Meet the duo behind Shuko, New York City’s sleek omakase hideaway.

Here's what you can expect at the Peruvian celebrity chef's first Asian foray, ICHU Peru in Central, Hong Kong later this year.

Over the last 14 years at Daniel Boulud's Dinex Group, Olmos has risen from dishwasher to executive chef.