Mentor Chef Award recipient Hiroyuki Kanda says he wants his apprentices to have a clear perspective on life and pursue a goal. What does it mean to him to be a mentor?

When Service Award winner Mayuka Arai of Hommage is asked what customer service means to her, she says, “I want the time customers spend with us to be as pleasant as possible”.

The chef-owner of Osaka's two-MICHELIN-starred Sushiyoshi is back in Hong Kong and ready to take his overseas outposts to the next level.

Trace the journey of this Japanese chef who packed his bags for France and returned to open contemporary restaurant La Cime in Osaka.