Madonna, Elizabeth Hurley, Claudia Schiffer, David Beckham and even the British Queen Mother are his fans. Just what exactly makes French celebrity pastry chef Eric Lanlard’s creations so enticing?

Watching his Iron Chef father compete against his favourite French chef turned this Francophile towards his Sichuan roots.

To the Cantonese, a meal isn’t complete if it lacks fish - and not just any fish, but a whole, fresh fish. We spend an afternoon fish-shopping with Tam Kwok Fung of two-Michelin-starred Jade Dragon to find out why.

The chef has been sourcing for produce from the wilderness since before he entered the profession.

The man who went from baking pizza in the sun as a boy to incorporating 3D printing into fine dining is surprisingly big on culinary poetry.

This is how the chef of Ophelia earned one, then two stars, and made the innovative French restaurant a must-go destination in Germany.

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

There’s nothing quite like the Japanese attention to detail. Open Door Policy and Open Farm Community’s Group Head Chef Daniele Sperindio experienced it first hand during his stint at the two-Michelin-starred Narisawa and shares more in this chef's travelogue.

The humble English chef on who got him to love food as much as he does, what he really thinks about the restaurant’s new award, and where he goes for the best roasted pork in town.

There's more to this talented chef than his infamous social media aversion.

His first job was at his family-run restaurant which specialised in fish.

The born and bred Singaporean chef shares what it was like to to earn a MICHELIN star for his gastro-botanica cuisine philosophy at Corner House.

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

Peranakan cuisine made its debut in the hundred-year-old guide via Candlenut in Singapore, the world's first Nyonya cuisine restaurant to win a MICHELIN star.

Kirk Westaway of one-Michelin-starred Jaan muses on the relationships between this generation of chefs and the pervasive growth of social media.

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

In most restaurants these days, produce is ordered through an online or paper catalog, or taken care of by a large purchasing department, laments Ola Cocina del Mar's chef-owner Daniel Chavez.

We go behind the scenes with Malcolm Lee of the world's first Michelin-starred Peranakan restaurant.