Restaurants

Daniel Calvert is Executive Chef of SÉZANNE, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York and Hong Kong. We asked him about Japan, his experiences around the world and what he would say to young chefs.

Black sesame cakes, put chai ko, red bean cakes… for many Hongkongers, these street snacks evoke sweet memories of their childhood.

Can you pursue perfection in the kitchen while caring for the environment? Executive Chef Julien Tongourian of Robuchon au Dôme in Macau thinks so. He shares how the three-MICHELIN-starred restaurant’s efforts to source sustainably and reduce waste in the kitchen aligns with parent company SJM’s journey to sustainability.

Out and about every day in search of the world's best restaurants, they are the hidden face of the MICHELIN Guide. One of the Inspectors gives us the lowdown on this unique job.

The MICHELIN Guide Inspectors reveal some of their latest favourite additions via live updates.

Long hours, high pressure and facing the heat on a hot stove are common, but these dynamite chefs show they have what it takes to power through and get to the top.

They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.