Getting a Michelin star for his hawker stall has changed Chan Hon Meng’s life beyond belief.

One-Michelin-starred Le Cloître in the idyllic region of Provence in France blossoms in the hands of Jerome Roy.

The chef draws upon Austrian and Italian influences for his "Cook the Mountain" cuisine philosophy at St. Hubertus in Italy.

Fire up the grill with with these handy tricks from London's meat maestro.

The lauded Spanish chef reflects on his 20-year journey since Can Jubany first won its MICHELIN star in 1998.

This affable chef has been at the helm of Cantonese fine dining restaurant Summer Pavilion for over a decade. He shares what it was like to be recognised with a MICHELIN star in the debut Singapore guide.

CURATE's new chef Benjamin Halat tells us more about what it's like to be a chef in Germany, how his travels inspire him and the exotic eats he's had... including snake.

Line caught fish, limiting harvests and appreciating the beauty of mother nature are ideas that Gattopardo's chef holds close to heart.

From dishwasher to the executive chef of two-Michelin-starred Bord’Eau Restaurant Gastronomique in Amsterdam.

Sebastien Lepinoy has a bone to pick with commercially trawled seafood. The chef who specially commissions a fisherman in France to catch seabass and turbot for two-Michelin-starred Les Amis expounds the merits of line-caught fish.

Despite his classic Cantonese cooking background, chef Kwong from The Langham Hong Kong believes innovation is a necessary skill for every chef.

Continual learning is the key to success, says the humble chef of two-starred sushi-ya Shoukouwa in Singapore.

Dstllry par Christophe Lerouy is an edgy new space where a French culinary base meets Asian touches on the plate.

Behind the world's cheapest two-Michelin-starred restaurant is a chef who doesn’t shy away from blood, sweat and tears.

The chef of Australian restaurant Osia Steak And Seafood Grill shares how excited he was to share the stage with some of the world's culinary greats.

The Kitchen at Bacchanalia's new chef tells us more about how he started, and the importance of food diversity.

The man who went from baking pizza in the sun as a boy to incorporating 3D printing into fine dining is surprisingly big on culinary poetry.

This is how the chef of Ophelia earned one, then two stars, and made the innovative French restaurant a must-go destination in Germany.