Once a professional footballer, Swedish chef Björn Frantzén says getting three stars for his eponymous restaurant in Stockholm was something "you just don't think about".

The blind chef defies expectations with her passion for cooking.

Chef Junya Kudo of two-Michelin-starred Sushi Ikko in Hokkaido has come on board as Shoukouwa’s Master Sushi Chef. We find out his plans for the two-Michelin-starred sushi-ya in Singapore.

We speak to Stephane Gortina about his culinary career in the Ducasse Empire and receiving a MICHELIN star for Rech By Alain Ducasse in Hong Kong.

Meet the French chef who seamlessly blends food, art and literature in San Francisco.

How does the Michelin star inspire chefs? Hear it from the chefs in our brand new video series, Inspired by the Stars.

Here, we get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

They might cook up fancy food at their Michelin-starred restaurants, but what do these four chefs eat during the festive period?

"We hadn’t really realised the extent of the effort needed to get a second star," says the chef of lauded French Riviera restaurant Mirazur, adding that it was a "fantastic day" when they finally did.

"This young chef sparkles!" raved the MICHELIN inspectors of Dionisio who helms La Villa In The Sky in Belgium.

Berselius shocked the food community when he closed MICHELIN-starred Aska in New York City, only to reopen two years later in a new location to two MICHELIN stars.

The winner of GastroMonth’s Innovative and Bold Chef award shares why he likes sake pairings and which seat Big Bang’s G Dragon sat at when he ate at BAM!

Cantonese cuisine has evolved in the past decade. But what was it like at the start? We talk to Lung King Heen's executive chef Chan Yan-tak.

He wants to bring the elegance of Kyoto to your table.

When it comes to sourcing for the best ingredients, owner of The Naked Finn, Tan Ken Loon, prefers to see it for himself.

"I was a little surprised Singaporeans would eat kway chap but find it hard to accept nose-to-tail."

The notable Peruvian chef on his world travels post-Astrid y Gaston and what to expect at his first culinary project in Southeast Asia, the Ulu Cliffhouse in Bali.

He might not see himself as a mentor, but the Sydney-based Japanese chef has trained many young chefs who have since gone on to build successful careers.