The taciturn chef of Sushi Ryu, an intimate 15-seat sushiya in Taipei, became a chef out of convenience - but a tough tutelage under a Japanese chef cemented his passion for the craft.

The chef of two-MICHELIN-starred Atomix in New York wants his restaurant to be a creative showcase for Korean artists and artisans.

Chef Lin Ju-Wei, head chef of two MICHELIN star The Guest House in Taipei believes in having a solid culinary foundation, relentless practice and a focused attention to detail.

Fluffy on the inside and shatteringly crisp on the outside, Blumenthal’s recipe for perfect French fries is one of his proudest legacies.

See how this third generation Japanese chef continues to honour his family's Sichuan cuisine legacy at two-MICHELIN-starred Shisen Hanten in Singapore.

The dream team behind the company engages both farmers and chefs to change the everyday plants we see in our diets.

The chef shares what it was like to receive a star for "Reinventing British" cuisine at JAAN By Kirk Westaway In Singapore.

The renowned Italian chef shares what it was like when they got their first MICHELIN star for Piccolo Lago in Verbania and how he's managed to retain it the last 15 years.

Trace the culinary career of this humble sushi chef from school dropout to MICHELIN star recognition for Kitcho in Taipei.

The chef of two-MICHELIN-starred RAW in Taipei takes us on a one-day exploration in Penghu, where he discusses his summer menu and the contemporary gastronomic dynamics between Taiwan and the world.

Professional sfoglina Simonetta Capotondo gives a detailed guide to the art of fresh pasta made completely by hand.

The renowned chef recalls what it was like to receive his first MICHELIN star for Pierre Gagnaire in Paris and shares his secret to maintaining the accolade two decades on.

As the father of modern wine criticism retires today, Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, pays tribute to his legacy.

The Korean chef offers a unique proposition at MICHELIN-starred Upstairs: a progressive American tasting menu paired with craft beers.

Trace this Hong Kong native's two-decade journey to a MICHELIN star for contemporary French joint Longtail in Taipei.

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.

Trace the road to success for the young chef of contemporary Asian restaurant logy in Taipei.

The chef-owner shares his feelings about getting a MICHELIN star recognition within eight months of opening innovative restaurant Impromptu By Paul Lee in Taipei.