The MICHELIN Guide Hong Kong Macau 2019 was launched yesterday, 11 December and in attendance was International Director of The MICHELIN Guides, Gwendal Poullennec to announce the results. We caught up with him to share his thoughts on the selection.
The 38-year-old has 15 years’ experience in the F&B industry and was appointed earlier in September as the International Director of the MICHELIN Guides, replacing his predecessor, Michael Ellis. Poullennec joined Michelin in 2003 to lead the international deployment of the MICHELIN Guides in both the United States and Asia, initiating the guide launches in New York City, San Francisco, Tokyo, Hong Kong, Kyoto as well as the recent launches of Bangkok and Taipei. In 2014, he was appointed to Secretary General of the MICHELIN Guide, and headed up new digital interfaces for the group.
In this interview, he shares his thoughts on the latest MICHELIN Guide Hong Kong Macau 2019 selection and his observations on these two dynamic food cities. He gives insights into the future of Michelin and a heartfelt message to all chefs and restauranteurs: “Cook for the guests, not the MICHELIN Guides.”
Watch this video for the full interview:
10 Questions For Chef Daniel Calvert of Tokyo's SÉZANNE
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.
Robuchon au Dôme Chef Julien Tongourian’s Vision For A Greener Kitchen
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.
Meet The 18 Female Chefs Who Lead MICHELIN Star Restaurants In Asia
They overcame poverty, cancer and self-doubt to pursue their passion for the food business. We celebrate their stories.
Sweet and Sour: Ying Jee Club’s Chef Siu Hin-Chi Reflects on 40 Years in the Kitchen
After four decades of tasting the variegated flavours that characterise his trade, master chef Siu Hin-Chi of Ying Jee Club, the two MICHELIN-starred fine dining Cantonese concept under ZS Hospitality Group, still has not forgotten the unadulterated love of cooking that first drew him into the kitchen all those years ago.