People

First Day I Got My Michelin Stars: Douglas Tay of Osia Steak And Seafood Grill

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

23 February 2017

5 Questions with Luke Armstrong, The Kitchen at Bacchanalia's New Chef

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

21 February 2017
Azimin Saini Azimin Saini

Pierre Hermé:An Architect of Taste

The secret behind pastry maestro Pierre Hermé’s exquisite sweet treats is, well, salt.

14 February 2017
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MICHELIN Exclusive

Acclaimed Spanish Chef Paco Pérez On The Romance of Cooking

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.

03 February 2017
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Daniele Sperindio: What I Learnt From Working at Two-Michelin-Starred Narisawa

There’s nothing quite like the Japanese attention to detail. Open Door Policy and Open Farm Community’s Group Head Chef Daniele Sperindio experienced it first hand during his stint at the two-Michelin-starred Narisawa and shares more in this chef's travelogue.

16 January 2017
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A Meal with Michelin: Paul Longworth of Rhubarb Le Restaurant

The humble English chef on who got him to love food as much as he does, what he really thinks about the restaurant’s new award, and where he goes for the best roasted pork in town.

16 January 2017
Samantha David Samantha David

A Meal with Michelin: Chen Kentaro of Shisen Hanten

Watching his Iron Chef father compete against his favourite French chef turned this Francophile towards his Sichuan roots.

05 January 2017
Debbie Yong Debbie Yong

Emmanuel Renaut of Flocons de Sel: “There’s too many types of fashionable food these days.”

The chef has been sourcing for produce from the wilderness since before he entered the profession.

26 December 2016
Azimin Saini Azimin Saini

Industry Insider: Cooking in the Digital Age

Kirk Westaway of one-Michelin-starred Jaan muses on the relationships between this generation of chefs and the pervasive growth of social media.

19 November 2016
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Ola's Daniel Chavez: What happened to feeling, smelling and tasting ingredients?

In most restaurants these days, produce is ordered through an online or paper catalog, or taken care of by a large purchasing department, laments Ola Cocina del Mar's chef-owner Daniel Chavez.

15 November 2016
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