"I was a little surprised Singaporeans would eat kway chap but find it hard to accept nose-to-tail."

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

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

And how working at Tetsuya's and Momofuku Seiobo has influenced his cooking style.

The notable Peruvian chef on his world travels post-Astrid y Gaston and what to expect at his first culinary project in Southeast Asia, the Ulu Cliffhouse in Bali.

The duo behind the neighborhood gem in Brooklyn.

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

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

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

Ockhyeon Byeon's silky cappuccino holds a surprise inside.

A pastry chef paints her past in artfully plated desserts.

The duo behind the Michelin-starred eatery in the West Loop share what it’s like to be a team at home and in the restaurant biz.

Indonesia's restaurant scene is at its infancy and Bali is at the forefront of it all. Here's why.

He might not see himself as a mentor, but the Sydney-based Japanese chef has trained many young chefs who have since gone on to build successful careers.

We asked Noah Sandoval what it was like when he got the call—here's what he had to say.

In this series, we ask industry insiders about where to head after a shift.

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

Chef Jehangir Mehta lives by the reduce, reuse and recycle mantra.