Michelin Insider Series

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Chi Pin Han, the Singaporean behind Ishinomaki Grill & Sake, quit his job and opened the restaurant after witnessing the devastation in Ishinomaki after the 2011 tsunami.

Sushi chef Hiroyuki Sato, who serves only six customers from behind his sushi counter at Hakkoku, has no intention of branching out and only desires to pass on his craft.

The chef of three-Michelin-starred Frantzén in Sweden gives us an insight into his new Nordic cuisine.

Self-made restaurateur Beppe De Vito of the ilLido group, who helms the one-Michelin-starred Braci, remains a child at heart.

The chef of the one-Michelin-starred restaurant erases the boundaries between the kitchen and the diner, adding transparency and warmth to the fine-dining experience.

Resident chef Kazuhiro Hamamoto is so dedicated to seeking out undiscovered ingredients that he uses a messaging app every night after closing the restaurant to get his hands on them.

From getting to know the origins of the meat and vegetables to collaborating on the design of the dinnerware, chef Julien Royer of Odette takes pride in all things made by hand.

Top French chef Joel Robuchon’s passion for cooking means he never stops learning and sees him setting up a culinary school to pass on what he has learnt.

Chef Aitor Jeronimo Orive, head chef of the one Michelin-starred modern European restaurant, lets his imagination run with smart use of technology.

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

To Tim Ho Wan’s founder Mak Kwai Pui, the essence of making Cantonese dim sum is about honouring tradition.

Craving a good slab of meat? Dig into this prime selection by our Michelin inspectors.

Chilli crab might be a national dish, but do you know where it all started?

The Sri Lanka-born chef might not have wanted to work in the kitchen as a child, but he has come full circle to find his happy place.

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.

It all began with a Facebook message.