People
Latest
Majulah Singapura: Local Chefs Advancing Singaporean Cuisine
These local chefs and restaurant industry insiders are shaping the conversation on contemporary Singapore cuisine.
Phillip Corallo-Titus: Three Decades at Chappellet Winery
See how he’s guided the winemaking program for the past 30 years.
Terroir-driven Vodka
Belvedere is dispelling the notion of vodka as a flavourless spirit with its Single Estate Rye series showcasing Poland’s lush terroir.
Belvedere's Terroir-Driven Vodka
Belvedere is dispelling the notion of vodka as a flavorless spirit with its Single Estate Rye series showcasing Poland’s lush terroir.
Chef Srijith Gopinathan Puts His Life in a Pot at Campton Place
A take on traditional chaat, it’s the one dish on Gopinathan’s tasting menu that he can’t remove.
Ten Follow-Worthy Chefs On Instagram
These chefs are cooking up a storm on social media.
Esquina’s Chef Carlos Montobbio: Taking Diners’ Feedback Seriously
In the MICHELIN-Plate Spanish restaurant’s Tasting Room programme, diners get a sneak peek of upcoming dishes and give brutally honest feedback.
Molecular Gastronomy Can Save Us From Food Shortage
Hervé This, the father of molecular gastronomy, believes that cooking food from its chemical constituents is a sustainable option.
Ask The Expert: A Beginner’s Guide To Port
Anthony Charmetant of the newly-minted one-Michelin-starred Ma Cuisine makes port appreciation approachable for everyone.
MissionMichelin Eats Through D.C. Guide
Meet the woman who ate at every Michelin-recommended restaurants in the Nation's Capital.
The First Day I Got My Michelin Stars: SPQR’s Matt Accarrino
We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.
Molecular Gastronomy Can Save Us From Food Shortage: Hervé This
The French scientist, who is the father of molecular gastronomy, believes that cooking food from its chemical constituents is a sustainable option.
All Your Pressing Questions About The MICHELIN Guide Answered
International Director of the MICHELIN Guide Michael Ellis fields questions from the “Michelin curse” in Hong Kong to what happens when chefs return their stars.
Sommelier Turns Used Corks into Works of Art
Austria resident Daniel Kubini recycles used wine corks to create lamps, portraits, figurines and more.
Chef Spotlight: Morten Krogholm of Kokkerriet in Copenhagen
We caught up with the head chef of one-Michelin-starred restaurant Kokkeriet.
Sarah Grueneberg on the Heart and Soul of Monteverde
The acclaimed chef credits her team for much of the restaurant's success.
Chef Spotlight: Niall Keating
Winner of the 2018 MICHELIN Young European Chef award tells us about his journey to becoming a top toque.
Odette’s Julien Royer Takes An Artisanal Approach
From getting to know the origins of the meat and vegetables to collaborating on the design of the dinnerware, chef Julien Royer of Odette takes pride in all things made by hand.
