Discover Chef Vichit Mukura’s evolving talent over four decades as he explores every niche of Thai cuisine.

Specially created for his one-MICHELIN-star restaurant Arcane in Hong Kong, the simple, crowd-pleaser of a dish was not created to "prove a point" or "show off", says Osborn.

German chef Uwe Opocensky joined Petrus at the Island Shangri-La, Hong Kong Island in September 2019 with the aim of establishing the venue as one of Hong Kong's best restaurants. He tells us why he's on a roll pushing out new creations while implementing more sustainable practices in his operations.

Over the past 16 years, Eric Räty has worked his way up from being dishwasher at Chez Dominique, a two Michelin-star restaurant in his native Finland, to helming his own two-MICHELIN-star restaurant in Hong Kong, Arbor. Here's his story.

The Hong Kong-based Dutch chef, known for his outspoken support of the environment, issued a social media challenge to motivate industry peers to place plant-based menus at the forefront of their operations.

The executive chef of Singapore French fine dining stalwart Les Amis talks about his journey to three MICHELIN stars.

The chef-owner of Ryota Kappou Modern in Hong Kong tells us how he went from washing rice as a kaiseki restaurant apprentice to earning a MICHELIN star for his brand of kappou cuisine, the food of his Osaka hometown and his restaurateur family.

Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.

The son of a kaiseki chef speaks to MICHELIN after his restaurant Kei in Paris clinched three stars in the MICHELIN Guide France 2020 selection, and shares his thoughts on getting the top distinction for his brand of French cooking.

The Brazilian chef behind Sao Paulo's two-MICHELIN-starred D.O.M. shares more about his upcoming sustainable hotel project and why we should all be eating insects.

The executive chef of one-MICHELIN-starred Louise grew up as the son of a bistro owner, but he had no interest in becoming a chef. He tells us what has changed since.

He has made over 13 iterations of Peking duck and 50 batches of Cantonese steamed sponge cake to date.

The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.

After 13 years, chef Gert de Mangeleer ceased operations at his Flanders restaurant Hertog Jan in Bruges, Belgium, but he keeps himself busy opening new restaurants and mentoring chefs.

The celebrated chef of Alma in Portugal shed tears when he won his first and second MICHELIN stars.

From working from the city's biggest tycoons to running six-table Celebrity Cuisine in Hong Kong, Cheng shares his journey to a MICHELIN star.

What could a Bangkok-raised Thai food specialist and a second-generation Cantonese chef have in common?

Robert Parker Wine Advocate's editor-in-chief gives tips for both novices and wine geeks alike.