"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.

It may be an open kitchen, but there are a lot of gears turning behind a chef’s table that you just don’t see.

The Australian chef on how working at Tetsuya's and Momofuku has influenced his cooking style.

The Brazilian chef shares how he felt when his Sao Paolo restaurant D.O.M. received two MICHELIN stars.

Maggie Henriquez wants to change the way we drink Champagne, one glass at a time.

The executive chef of Folklore pens his thoughts on how heritage food has become a victim of progress.

Getting his first MICHELIN star for modern Australian Cheek By Jowl in Singapore was a surreal experience for this Sri Lankan chef.

The Singapore Italian fine dining stalwart shares what it was like the day Garibaldi Restaurant & Bar In Singapore got one MICHELIN star.

This banker-turned-chef is shining the spotlight on Singaporean dishes and cuisine traditions at Labyrinth in Singapore.