Sebastien Lepinoy has a bone to pick with commercially trawled seafood. The chef who specially commissions a fisherman in France to catch seabass and turbot for two-Michelin-starred Les Amis expounds the merits of line-caught fish.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Behind the stove in every Michelin-starred restaurant is a great chef. We spend an afternoon with them to find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Despite his classic Cantonese cooking background, chef Kwong from The Langham Hong Kong believes innovation is a necessary skill for every chef.

Continual learning is the key to success, says the humble chef of two-starred sushi-ya Shoukouwa in Singapore.

Behind the stove in every Michelin-starred restaurant is a great chef. We spend an afternoon with them to find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Dstllry par Christophe Lerouy is an edgy new space where a French culinary base meets Asian touches on the plate.

Behind the world's cheapest two-Michelin-starred restaurant is a chef who doesn’t shy away from blood, sweat and tears.

The chef of Australian restaurant Osia Steak And Seafood Grill shares how excited he was to share the stage with some of the world's culinary greats.

The Kitchen at Bacchanalia's new chef tells us more about how he started, and the importance of food diversity.

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

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.