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.

Love is universal as three chefs from Singapore, Hong Kong and Taipei share their favourite dishes from the heart.

The first personality featured in this new series is groundbreaking Hong Kong food writer Chan Mong Yan.

The affable chef Ton shares his thoughts about achieving his Michelin star dreams with contemporary Thai restaurant Le Du in Bangkok.ba

The Scottish chef and owner of his eponymous two-Michelin-starred restaurant has passed away at the age of 55.

How one French family has retained their Michelin stars for restaurant Le Bois Sans Feuilles for half a century across four generations.

After taking the last year to immerse himself in the intricacies of Sichuan cuisine, chef André Chiang is taking his brand of contemporary Sichuan cooking to Macau and the world.

For 91-year-old Silvestro Sabatini, founder of the famed Italian home-style restaurant in Rome, which celebrated its 60th anniversary last year, success was built on keeping it real.

We combed the social media accounts of your favourite chefs to bring you their takes on the viral challenge, the funniest transformations and those who haven’t aged a day.

IPPUDO Ramen founder Shigemi Kawahara may have 175 restaurants around the world, but to him, each steaming bowl of noodles represents a story.

The newly-appointed International Director of The MICHELIN Guides shares his thoughts about Hong Kong and Macau’s gastronomic scene and the future of the MICHELIN Guide.

The confident young chef serves up a cuisine with personality at two-Michelin-starred Taïrroir in Taipei.

Inspired by Nespresso Professional’s Kenya Milima, renowned mixologist Antonio Lai has created two coffee cocktails which tickle more than just the taste buds.

Instead of earning more Michelin stars or opening more acclaimed restaurants like her Atelier Crenn, chef Dominique Crenn wants to do more humanitarian work.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

No person alive had tasted this royal variation of the tom yum soup until the chef discovered the 200-year-old recipe.

The chef shares his reflections on running two MICHELIN-starred French restaurants Le39V worlds apart in Paris and Hong Kong

IPPUDO Ramen founder Shigemi Kawahara may have 175 restaurants around the world, but to him, each steaming bowl of noodles represents a story.