Being a female chef in the culinary world is no easy feat. So, what keeps them going, and how do they rise to the top? We asked female chefs leading MICHELIN Star restaurants in Thailand to spill their best-kept secrets.

What happens when a restaurant has attained three MICHELIN Stars? Described as the pinnacle of culinary achievement, the Everest of fine dining, many chefs will say that achieving the coveted accolade is just the beginning. In Singapore, where the food scene is both ruthless and exhilarating, the Lion City's top chefs reveal what comes after three MICHELIN Stars — and why staying on top is even harder than getting there.

Guillaume Galliot has distilled a unique set of values and philosophies for leading a team at Caprice, focusing on mentorship, hands-on teaching, as well as emphasis on both theoretical knowledge and practice experiences.

From graduating with a degree in civil engineering, and then entering the kitchen, Mora's Choi Ming-fai receives the MICHELIN Guide Young Chef Award presented by AIA as a recognition for his hard work over the past decade, and, perhaps, an affirmation that he is right on track.

Shinya Goshima's passion for sake has led him to Hong Kong and start Godenya. With the mission to popularise the famed Japanese rice wine, Goshima aims to create a bridge between sake and local Hong Kong cuisine. This commitment and passion of his has paved the way for him to receive the Sommelier Award in the recent MICHELIN Guide Hong Kong & Macau Ceremony.

What happens when two innovatives in produce and cooking come together? Sheer delight in taste and efficacy, that’s what.

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

Back in Singapore for his Homecoming residency at Raffles Hotel, we catch up with André Chiang and ask him about life so far, and where he is heading as he approaches his next decade in life.

Women chefs are at the forefront of culinary innovation in Vietnam. Here we speak to three of them about inspiration, role models, and the country’s shifting perceptions of gender roles and the kitchen.

Get to know the Demon Chef just a little more.

In the opulent surroundings of Robuchon au Dôme, Chef Gérald Passedat of Le Petit Nice in Marseille, France, and Executive Chef Julien Tongourian of Robuchon au Dôme sample each other’s dishes, and discover that, although their restaurants are far apart and lie on different shores, there is much they share, both in expertise and in deep devotion to the culinary realm.

At the 2024 MICHELIN Guide Thailand Ceremony, Garima Arora made culinary history as the first female Indian chef to receive two MICHELIN Stars. She opens up about her achievements, life as a working mother, and shares her plans — and hopes — for the future.

After a rollercoaster eight-year journey, Ta Vie has finally achieved the highest distinction of three MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2023.

Embracing the pride that comes with being a chef, Ken Chong always considers ways on how to integrate traditional dishes with innovative techniques.

Meet Jacky Luk, sommelier of three-MICHELIN-star Forum and winner of the inaugural MICHELIN Guide Hong Kong & Macau Sommelier Award, presented by Perrier-Jouët. Luk took over Forum’s wine program and brought the 46-year-old institution’s wine list to greater heights, all while bringing in a fresh perspective to pairing wine with Chinese cuisine.

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.

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.

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