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 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.
We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.