Get to know the sushi jedi behind the two-Michelin-starred Midtown Manhattan hotspot.

"We hadn’t really realised the extent of the effort needed to get a second star," says the chef of lauded French Riviera restaurant Mirazur, adding that it was a "fantastic day" when they finally did.

The Australian chef expresses his joy at receiving a MICHELIN star for his modern European restaurant Arcane in the 10th edition of the red guide in Hong Kong.

The recent arrival of the MICHELIN Guide in Bangkok has once again thrusted Thai cuisine into the international spotlight. With 7 of the 17 Michelin Starred restaurants in Bangkok serving Thai food; 4 are headed by female chefs. On a quiet corner table near the window of the newly crowned Michelin starred restaurant (Paste), we ask Chef Bee Satongun what cooking means to her and her views on Bangkok’s dining scene post Michelin Guide’s arrival.

Ladner and his team are reconceptualizing what fast food means in America by serving classic Italian recipes conveniently and affordably.

"This young chef sparkles!" raved the MICHELIN inspectors of Dionisio who helms La Villa In The Sky in Belgium.

Lambert's story is one of determination.

The chef/owner of two-Michelin-starred Aska in Brooklyn is competitive both in and out of the kitchen.

Berselius shocked the food community when he closed MICHELIN-starred Aska in New York City, only to reopen two years later in a new location to two MICHELIN stars.

Here, we get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

The notable Peruvian chef touches on his world travels post Astrid y Gastón and what we can expect from his first culinary project in Bali.

The pasta-centric Brooklyn restaurant actually dubs itself as seasonal American.

He clears the air on common misconceptions

The winner of GastroMonth’s Innovative and Bold Chef award shares why he likes sake pairings and which seat Big Bang’s G Dragon sat at when he ate at BAM!

Cantonese cuisine has evolved in the past decade. But what was it like at the start? We talk to Lung King Heen's executive chef Chan Yan-tak.

He wants to bring the elegance of Kyoto to your table.

When it comes to sourcing for the best ingredients, owner of The Naked Finn, Tan Ken Loon, prefers to see it for himself.

Get to know the chef behind the Brooklyn hotspot.