CULINARY CREATIVITY: EXPRESSIONS OF FOOD BY THE WORLD’S BEST CHEFS by WG Magazines

“Creativity is a concept as broad as it is fascinating, which has been the driving force and soul of my career.”

- FERRAN ADRIÀ elBullifoundation, elBulli1846, elBulliDNA

CULINARY CREATIVITY

EXPRESSIONS OF FOOD BY THE WORLD’S BEST CHEFS

FLAVEL MONTEIRO

This book is dedicated to the memory of Philomena Julia Annie Antonietta de Noronha e deCastro Monteiro, Hanan Jozaih Shafair, José Esbelto deCastro Monteiro, Maya Cointreau, Baron Wolman and Claire West Parr. You all have touched and made a difference in people’s lives.

Acknowledgments

“It’s like a symphony, just keep listening, and pretty soon you’ll start, to figure out your part. Everyone plays a piece and there are melodies. In each one of us, it’s glorious” - Stephanie Mabey In 1987, Ferran Adrià attended a masterclass by the legendary French chef Jacques Maximin, then the chef de cuisine at the renowned Chantecler restaurant in Nice, France. Maximin was asked, “What is creativity?” Without missing a beat, he responded, “Creativity means not copying.” This insightful answer resonated and became the cornerstone of Ferran Adrià’s culinary philosophy, guiding him on his innovative journey as a chef. Inspired by this simple philosophy, I set out to compose a score “Culinary Creativity”, uniting 80 of the world’s most exceptional chefs in a harmonious celebration of innovation and creativity along with ten of New York’s finest painters. This score would not have been possible without these extraordinary chefs, the artists and the people behind this symphony - Ferran Adrià, Cristian Gadau, Guy Savoy, Debbie Dickinson, Edouard Cointreau, Lluís Garcia, Joanna Slusarczyk, PhD, Carine Polito, Sophie Macdonald, Cristiana Ferrauti, Kristian Brask Thomsen, Manuela Filippou, Geoffrey Wu, Mark Stalder, Manca Istinič, Daryna Yefremova, Mónica Rico, Fiona To, May Lui, Maria Giulia Castri, Ferreri Phua, Jordi Luque Sanz, Lévvie Trang, Marc Cuspinera, Guillaume Nicolas, Vittoria Klugmann, Alexandra Moreira, Amagoia Etxeberria, Marietta Arellano, Tor Boonpiti, Jiravit ‘Joe’ Chayavoraprapa, Esmeralda Zamora Genis, Natalia De Oliveira E Silva, Benjamin Rösch, Maria M. Vila and the Narisawa Team. My sincere gratitude to Doug Singer, Fabian deCastro, Ma Lourdes Aquino, and the incredible IZZY Media and IZZY Publishing team. Your support was instrumental in allowing me to develop Culinary Creativity in just eight weeks, perfectly timed to spread joy and put a smile on people’s faces over the holiday season. Thank you!

CULINARY CREATIVITY EXPRESSIONS OF FOOD BY THE WORLD’S BEST CHEFS FLAVEL MONTEIRO

“Cuisine is the art of instantly transforming products rich in history into joy” - GUY SAVOY

Text © Flavel Monteiro Photo Credits - All photographs are Copyright Cover Design: © IZZY Media FZ-LLC, U.A.E. and WG Magazines Cover Image: © Yoshihiro Narisawa Firstwords: Ferran Adrià and Cristian Gadau Introductions: Guy Savoy and Doug Singer Commissioning Editors: Fabian deCastro and Ma Lourdes Aquino Editor: Doug Singer Publication Design: WG Magazines and IZZY Media FZ-LLC, U.A.E. Picture Editor: FJMdesign Content: ©IZZY Media FZ-LLC, U.A.E. Published by: Izzy Publishing Pvt. Ltd. Caranzalem, Goa India 403002 publisher@wgmagazines.com www.wgmagazines.com Copyright ©IZZY Publishing Pvt Ltd. 2024. Copyright Content ©IZZY Media FZ-LLC, U.A.E. Culinary Creativity: expressions of food by the world’s finest chefs is by award-winning author Flavel Monteiro. The author hereby asserts his rights to be identified as the author of this work in accordance with the Copyright Design and Patents Act and 2021 Copyrights and Neighboring Rights. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including storage or retrieval system, without permission in writing from the author.

ARTICHOKE – POACHED AND FRIED JUSTIN JAMES

author

FLAVEL MONTEIRO

creativity

FERRAN ADRIÀ CRISTIAN GADAU

transfigured

DEBBIE DICKINSON

introduction GUY SAVOY

the chefs

WORLD’S BEST

542

the artists

TRANSFIGURED

558

content

DOUG SINGER

photo credits

Agustin Balbi - Ando (Hong Kong) Alain Weissgerber - Taubenkobel (Austria) Alejandro Serrano - Alejandro Serrano (Spain) Alessandro Cozzolino - La Loggia di Villa San Michele (Italy) Alexandre Mazzia - AM par Alexandre Mazzia (France) Alfredo Russo - Dolce Stil Novo alla Reggia (Italy) Alyn Williams - Magistracy Dining Room (Hong Kong) Ana Roš - Hiša Franko (Slovenia) Andreas Caminada & Marcel Skibba - Schloss Schauenstein (Switzerland) Andreas Krolik - Lafleur (Germany) Andrew Wong - A. Wong (United Kingdom) Anne-Sophie Pic & Marc Mantovani- Cristal Room by Anne-Sophie Pic (Hong Kong) Antimo Merone - Estro (Hong Kong) Antonia Klugmann - L’Argine a Vencò (Italy) Antonio Oviedo - 22 Ships (Hong Kong) Antonio Romero - Suculent (Spain) ArChan Chan - Ho Lee Fook (Hong Kong) Aret Sahakyan - Maçakızı (Turkey) Atul Kochhar - Kanishka (United Kingdom) Chet Sharma - BiBi (United Kingdom) Choi Ming Fai & Vicky Lau - Mora (Hong Kong) Christophe Devoille - The Royal Tea Room Christophe Devoille (U.A.E) Daisuke Hayashi - Roketsu (United Kingdom) Dani García - Smoked Room (U.A.E.) David Toutain - David Toutain (France) Deepanker Khosla - Haōma (Thailand) Elena Arzak - Arzak (Spain) Eneko Atxa - Azurmendi (Spain) Eric Vildgaard - Jordnær (Denmark) Fayçal Bettioui - Table III (Morocco) Floriano Pellegrino and Isabella Poti - Bros’ (Italy) Fredrik Berselius - Aska (USA) Gal Ben Moshe - Prism (Germany) Garima Arora - Gaa (Thailand) Gaurav Kuthari - Chaat (Hong Kong) Guy Savoy - Restaurant Guy Savoy (France) Hans Neuner - Ocean (Portugal) Heiko Nieder - The Restaurant (Switzerland) Heinz Beck - La Pergola (Italy) Hélène Darroze - Hélène Darroze at The Connaught (United Kingdom)

the world’s

CULINARY CREATIVITY Isaac McHael - The Clove Club (United Kingdom) Jeremy Chan - Ikoyi (United Kingdom) Jimmy Lim - JL Studio (Taiwan) Jorge Vallejo - Quintonil (Mexico) José Avillez - Belcanto (Portugal) Josiah Citrin - Mélisse (USA) Justin James (Australia) Kenjiro Hashida - Hashida Singapore (Singapore) Konstantin Filippou - Konstantin Filippou (Austria) Kristian Baumann - Koan (Denmark) Larry Jayasekara - The Cocochine (United Kingdom) Li Chi Wai - The Legacy House (Hong Kong) Loic Portalier - Louise (Hong Kong) Manav Tuli - Leela (Hong Kong) Manoella Buffara - Restaurante Manu (Brazil) Merlin Labron-Johnson - Osip (United Kingdom) Michael van der Kroft - Tres (Netherlands) Mikael Svensson - Kontrast (Norway) Niklas Ekstedt - Ekstedt (Sweden) Paco Pérez - Miramar (Spain) Palash Mitra - Prince and the Peacock (Hong Kong) Paolo Casagrande - Lasarte (Spain) ‘Pam’ Pichaya Utharntham - Potong (Thailand) René Frank - Coda (Germany) Roberto Toro - Otto Geleng (Italy) Sam Aisbett - Akuna Restaurant (Vietnam) Santiago Lastra - Kol (United Kingdom) Sebastian Frank - Horváth (Germany) Sebastien Lepinoy - Les Amis (Singapore) Sergio and Javier Torres - Cocina Hermanos Torres (Spain) Stefan Doubek - Restaurant DOUBEK (Austria) Sujira ‘Aom’ Pongmorn - Khaan (Thailand) Theign Phan - Grand Majestic Sichuan (Hong Kong) Thomas Bühner - La Vie by Thomas Bühner (Taiwan) Tohru Nakamura - Tohru in der Schreiberei (Germany) Valentino Cassanelli - Lux Lucis (Italy) Vania Ghedini - Oro Restaurant (Italy) Vaughan Mabee - Amisfield (New Zealand) Vicky Lau - Tate (Hong Kong) Yoshihiro Narisawa - Narisawa (Japan)

best chefs

“Culinary Creativity: Expressions of Food by the World’s Best Chefs” is a celebration of culinary art combined with a touch of fine art. This journey into culinary expression was sparked by an insightful moment in 1987. Ferran Adrià attended a masterclass by Jacques Maximin, the then chef de cuisine of Chantecler in Nice, France. The legendary French chef Jacques Maximin was asked, “What is creativity?” Without hesitation, his reply was, “Creativity means not copying.” The answer had an impact on Ferran Adrià, it was the beginning of his transformative journey at elBulli and the principle that guided his future philosophy as a chef. This anthology spans seven continents, showcasing 80 chefs from 27 countries, who collectively hold over 141 Michelin stars and 10 Michelin green stars. These chefs appear regularly in prestigious awards list like The Best Chef, La Liste, World’s 50 Best Restaurants, Repsol Guide, Gault Millau, Pudlowski Guide, Lebey Guide, among others. Their culinary expressions are presented through five dishes, where innovation and creativity tells a story or captures essence with minimalistic descriptions. Since 2019, I have been planning to merge food and fashion with Debbie Dickinson (the iconic supermodel of the 70s & 80s and the muse of Karl Lagerfeld and Saint Laurent, the house model for Chanel, Yves Saint Laurent and Karl Lagerfeld for Chloe, Issey Miyake, as well as the first contract model from the US for Giorgio Armani. She modelled for Gianni Versace, Ralph Lauren, Karl Lagerfeld, and was a part of the Yves Saint Laurent Opium Campaign. She has been featured on the covers of Vogue Paris, British Vogue, Mexico Vogue, Cosmopolitan, Amica, Grazia and Mademoiselle).

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Debbie asked if we could create an issue with notable Svensson, Niklas Ekstedt, Paco Pérez, Palash Mitra, New York artists and without hesitation, the answer was Paolo Casagrande, ‘Pam’ Pichaya Soontornyanakij, yes let’s add visual arts with culinary creativity. René Frank, Roberto Toro, Sam Aisbett, Santiago Lastra, The publication begins with reflections from Ferran Sebastian Frank, Sebastien Lepinoy, Sergio and Javier Adrià, recognized as the culinary genius of the 21st Torres, Stefan Doubek, Sujira ‘Aom’ Pongmorn, Theign century. The Creative Process by Cristian Gadau, CEO Phan, Thomas Bühner, Tohru Nakamura, Valentino of The Best Chef, followed by Transfigured by Debbie Cassanelli, Vania Ghedini, Vaughan Mabee, Vicky Lau Dickinson, introductions by the esteemed French and Yoshihiro Narisawa. chef Guy Savoy with his commitment to passing on knowledge and gastronomy making its mark on the world; and the award-winning travel and food writer Doug Singer.

Special thanks to the artists of “Transfigured” — Mike Cockrill Bill Buchman, Anthony Haden-Guest, Inga Khurieva, Elena Seroff, Evan Sebastian Lagache, Deborah Perlman, Rick Secen, Chris Weller and Seth I extend my heartfelt gratitude to all the participating Howe for their artistic contributions. chefs for contributing to this unparalleled project, I’d like to say a big thank you to Ferran Adrià, Cristian Agustin Balbi, Alain Weissgerber, Alejandro Serrano, Gadau, Guy Savoy, Debbie Dickinson, Doug Singer, Alessandro Cozzolino, Alexandre Mazzia, Alfredo Russo, Lluís Garcia of elBullifoundation, Joanna Slusarczyk, Alyn Williams, Ana Roš, Andreas Caminada and Marcel PhD, Carine Polito, and the diligent teams at WG, IZZY Skibba, Andreas Krolik, Andrew Wong, Anne-Sophie Media and IZZY Publishing. Pic and Marc Mantovani,Antimo Merone, Antonia For 30 years, Edouard Cointreau and Gourmand have Klugmann, Antonio Oviedo, Antonio Romero, ArChan recognized, celebrated and honoured authors from Chan, Aret Sahakyan, Atul Kochhar, Chet Sharma, Choi around the world for their exceptional contributions to Ming Fai, Christophe Devoille, Daisuke Hayashi, Dani cuisine and wine. Thank you, Edouard. I am extremely Garcia, David Toutain, Deepanker Khosla, Elena Arzak, grateful for your kind support over the years. Eneko Atxa, Eric Vildgaard, Fayçal Bettioui, Floriano Pellegrino and Isabella Poti, Fredrik Berselius, Gal Ben We invite you to immerse yourself in this exquisite blend Moshe, Garima Arora, Gaurav Kuthari, Guy Savoy, Hans of gastronomy and art, designed not only to inspire but Neuner, Heiko Nieder, Heinz Beck, Hélène Darroze, also to bring joy. Here’s to celebrating the holidays with Isaac McHael, Jeremy Chan, Jimmy Lim, Jorge Vallejo, creativity that delights the senses. Enjoy this fusion of José Avillez, Josiah Citrin, Justin James, Kenjiro Hashida, culinary excellence and artistic beauty! Konstantin Filippou, Kristian Baumann, Larry Jayasekara, Li Chi Wai, Loic Portalier, Manav Tuli, Manoella Buffara, Merlin Labron-Johnson, Michael van der Krof, Mikael

Flavel Monteiro

Creativity is a concept as broad as it is fascinating, which has been the driving force and soul of my career. In gastronomy, as in other disciplines, creativity is not simply a tool; It is a way of seeing the world, of questioning what is established and of taking the risk of trying what no one has tried before. But what does it really mean to be creative? For me, creativity begins when you decide to step away from the known and explore uncertain paths. In the process, you may encounter obstacles, but you also discover new possibilities. It is an act of courage and, in some ways, humility, because it often involves accepting that we do not know everything. Over the years, I have learned that creativity in the kitchen goes beyond creating a dish. It involves thoroughly understanding the ingredients, techniques and traditions, and then deconstructing and reinventing them.

“At elBulli, our focus was not only to surprise, but to create experiences that provoke unique emotions and sensations in the diner.” I wanted people to not only eat, but also think about what they were eating, about the processes, about the flavours, and how it all came together in one experience.

FERRAN ADRIÀ elBullifoundation elBulli1846 elBulliDNA

The creative process requires discipline. Although it may seem paradoxical, structure and rigor are essential to innovate. Without the process, it’s easy to get lost along the way. In my case, we created a system, the Sapiens method, that allows us to analyse each step of the gastronomic process from a scientific and anthropological perspective. This approach helps us break down each aspect of gastronomy to understand it deeply and, from there, transform it. In the end, creativity is a constant conversation between what has been and what could be. It is a reminder that there is always something more to discover, to try, to question. It doesn’t matter how many times we have experienced success or failure; each new attempt brings us a little closer to the essence of what it means to innovate. And on this journey, creativity becomes the true flavour of life. Creativity is had, not done.

CULINARY CREATIVITY La creatividad es un concepto tan amplio como fascinante, que ha sido el motor y alma de mi trayectoria. En la gastronomía, como en otras disciplinas, la creatividad no es simplemente una herramienta; es una forma de ver el mundo, de cuestionar lo establecido y de arriesgarse a probar lo que nadie antes ha intentado. Pero ¿qué significa realmente ser creativo? Para mí, la creatividad comienza cuando decides apartarte de lo conocido y explorar caminos inciertos. En el proceso, puede que encuentres obstáculos, pero también descubres nuevas posibilidades. Es un acto de valentía y, en cierto modo, de humildad, porque a menudo implica aceptar que no lo sabemos todo. A lo largo de los años, he aprendido que la creatividad en la cocina va más allá de crear un plato. Implica comprender a fondo los ingredientes, las técnicas y las tradiciones, para luego deconstruirlas y reinventarlas.

“En elBulli, nuestro enfoque era no sólo sorprender, sino crear experiencias que provocaran emociones y sensaciones únicas en el comensal.” Quería que la gente no sólo comiera, sino que también pensara en lo que estaba comiendo, en los procesos, en los sabores y en cómo todo estaba unido en una sola experiencia. El proceso creativo exige disciplina. Aunque pueda parecer paradójico, la estructura y el rigor son indispensables para innovar. Sin el proceso, es fácil perderse en el camino. En mi caso, creamos un sistema, el método Sapiens, que nos permite analizar cada paso del proceso gastronómico desde una perspectiva científica y antropológica. Este enfoque nos ayuda a descomponer cada aspecto de la gastronomía para entenderlo profundamente y, desde ahí, transformarlo. Al final, la creatividad es una conversación constante entre lo que ha sido y lo que podría ser. Es un recordatorio de que siempre hay algo más por descubrir, por probar, por cuestionar. No importa cuántas veces hayamos experimentado el éxito o el fracaso; cada nuevo intento nos acerca un poco más a la esencia de lo que significa innovar. Y en este viaje, la creatividad se convierte en el verdadero sabor de la vida. La creatividad se tiene, no se hace.

CRISTIAN GADAU CEO OF THE BEST CHEF

CULINARY CREATIVITY

The creative process is the executive act in the evolution of memories, emotions, thoughts, ideas, needs, art, and techniques. A chef’s creativity is the tool that enables the union of different elements. The creative process begins even before the chef; it is an evolution that starts in childhood, with the first physical contact with food in a family context, creating indelible moments and memories. These memories resurface in the future in the chef’s mind, are elaborated upon, and brought into the present and future through new interpretations of past experiences.

the creative process Winning creativity has the power to communicate a story, a journey, and sensory emotions to its guests. The creative process must be grounded in three main factors: history, the present, and the future. Creativity can be understood as something immaterial, a thought that finds its application in the material world through traditional cooking techniques and technological innovation. A clear definition of creativity is likely impossible because it is subject to countless interpretations. Creativity, being an immaterial gift, cannot be defined as a certain or tangible matter. The creative process is infinite, irregular, and fluid— sometimes spontaneous and unplanned. Creativity is about feeling free to express one’s being, one’s cuisine, without limits, rules, or pre-established codes. It is the phase in which a chef expresses themselves without compromise.

TRANSFIGURED

Welcome to Transfigured, an invitation to experience the transformative dialogue between abstraction and figuration in contemporary art. This collection re imagines the familiar and transcends traditional boundaries, opening a realm where existence itself is reshaped and redefined. At the heart of Transfigured is an invitation to explore heightened perception, evoking Vassily Kandinsky’s philosophy of art as a pathway to the soul and a bridge to the universe. Here, each artwork serves as a portal to reflect on the mysteries of existence and our interconnections within the cosmos. Through vivid canvases, sculptural installations, and art photography, artists present visions that stir curiosity and expand perception.

MIKE COCKRILL | BILL BUCHMAN | ANTHONY HADEN- GUEST INGA KHURIEVA | ELENA SEROFF | EVAN SEBASTIAN LAGACHE DEBORAH PERLMAN | RICK SECEN | CHRIS WELLER | SETH HOWE The exhibition emphasizes “neoform,” a fusion of figuration and abstraction that challenges conventional distinctions. This approach invites viewers to experience a dynamic interaction of the tangible and intangible, using familiar shapes intertwined with abstract elements. In this dialogue, we encounter reflections of our own lives, inspiring new interpretations of art, identity, and reality itself. Each work in Transfigured embraces personal interpretation, drawing the viewer into an experience of layered meaning that extends beyond the gallery walls. Through diverse narratives and textures, artists delve into the essence of human emotion, bridging the real and imagined to echo the complexity of existence and the mysteries beyond. More than a showcase, Transfigured is a call to collectors, connoisseurs, and art enthusiasts to engage with contemporary works that resonate within our cultural moment. Join us in this journey through Transfigured, where the search for meaning, the beauty of fine art, and the contemplation of the universe converge—reminding us that we are all woven into the intricate tapestry of existence.

DEBBIE DICKINSON DEBBIE DICKINSON GALLERY NEW YORK, U.S.A.

What happened? Throughout the last twenty years a true gastronomic pursuit has spread across the globe, a proliferation of culinary ideas and creations, an explosion in the number of new restaurant openings. A great many young people now wish to learn the craft of cooking. Indeed this is all a relatively recent phenomenon, a true watershed moment in the history of cooking, a veritable ‘Movement’ indeed.

“More has taken place in the world of gastronomy over the last twenty years than in the two thousand years preceding them.”

Gastronomy makes its mark on the world GUY SAVOY

RESTAURANT GUY SAVOY

Why? Thanks to the ease of interaction and proliferation of exchanges between countries and continents, a growing number of men and women have discovered gastronomy in France. They have fed their interest in the craft, have been touched by it, have taken new culinary ideas back to their home countries and in doing so have taken up the mantle of the ‘pioneer’ for their own native culinary traditions. Naturally each country and culture possesses its own style of cuisine, its own defining flavours, produce, techniques and seasonings; none other, however, possesses the panoply of skills and trades such as those which labour tirelessly on the periphery of our own cuisine, nor boasts the diverse spectrum of produce which sustains it. With the exception of France, there is not one other country in which one can find in every town: charcutier, boucher, tripier, volailler, boulanger, pâtissier, confiseur, primeur, traiteur, caviste… Moreover, there is not a town in France that does not boast its own culinary speciality: smoked garlic from Arleux, brioche from BourgoinJallieu, calissons from Aix, andouille from Vire… Indeed no other country boasts quite such an abundance of produce: the humble potato may be Ratte de Touquet, de Noirmoutier, Bintje or Agata; asparagus

CULINARY CREATIVITY

may be green, white or purple. Each one of these variants yields a different flavour, and each one has its own distinct culinary purpose. This unique abundance in our cuisine, and in all that which is linked to it, has become Gastronomy itself, a home-grown art that has made its influence felt in every kitchen throughout the world. How? This culinary awakening has been the driving force for young cooks from across the globe that comes to France to undertake apprenticeships in our great restaurants. Here they learn technique, of course, but equally they come to know and appreciate the soul of French culture itself. They learn that the Bresse chicken possesses a unique flavour all of its own; they come to recognise that generations of farmers have studied and refined the interaction between the bird and the earth on which it is reared, a symbiotic relationship in which the one enriches the other. They discover that two wines produced with grapes of the same variety and planted in two plots of land side by side can possess entirely different characteristics despite being separated by merely a few feet. It is for this reason that more has taken place in the world of gastronomy over the last twenty years than in the two thousand years preceding them. This is how gastronomy has been transmitted and developed. With the exceptional foundation of French culinary tradition coupled with a growing global interest in gastronomy, inspiration can now indeed be exchanged in both directions: has not France taken sushi, tabbouleh and the art of steam cooking to its heart? Tastes, flavours and choices are in constant flux; cuisine is alive. Now, what piques the interest of both the diner and the cook is no longer merely pursuit of ‘the best’, a notion rendered moot by the proliferation of culinary styles, but pursuit of ‘the unique’.

Every chef forever remains a teacher; it is very rare for a restaurant not to employ at least one apprentice. Depending on their size, restaurants often host stagiaires, fresh-faced new recruits and those who have changed career paths alike, both from France and from overseas. This continues the tradition of passing on knowledge and savoir-faire, allowing those who benefit from such a solid foundation to acquire a transferable skill that ensures a host of future employment opportunities.

“A commitment: passing on knowledge, technique and passion” In my kitchens, I welcome apprentices and stagiaires from across the whole world who come to learn at the foot of the master and go on to carry a little bit of France with them back to their home countries. Prestigious cookery schools like Ferrandi, Médéric, the Cordon Bleu and the École Ritz Escoffier have often engage me to pass on that same passion that has driven my success to the students; students from some of the finest universities frequently seek out an interview with me and for their dissertations and theses; the Liliane Bettencourt Prize (awarded for “l’intelligence de la main”- ‘intelligence expressed through the hands’) requested that I become a patron, and the Ministry of National Education chose my work with UNESCO as one of the subjects of the 2023 Baccalaureate.

CULINARY CREATIVITY

Cuisine as it stands today is the product of the generations which have preceded us. Each of those involved has added his or her brick to this great edifice of gastronomy; in this way, I too wish to be a link in this chain of transmission. I wish for our younger generation to share in all culinary techniques, in the entire palette of flavours available to us, in all the secrets of the kitchen. I wish for those young people destined to enter the world of gastronomy to be able to feel, to see, to touch. With this in mind, I have long been a passionate advocate of training through apprenticeships; to my mind there is no better training for the ‘manual’ industriesthe acquisition of these precise crafts demands daily practice. The doors of my establishments are always open to apprentices. Additionally, I reach out to those who have yet to decide upon their future career paths: I regularly open my kitchens to fourth year students (eight grade) for work experience. I invariably tell these young people, apprentices and college students alike, that to be a cook is to possess a true skill and that this skill, often hard-won, has the potential to open up the world for them. Indeed, across the globe the craft of the cook is held in high esteem: wherever one chooses in the world one can find gratifying, exciting employment opportunities; one can work alongside men and women who enrich your life with their presence, be they fellow cooks, restaurant guests, suppliers or artists… Cooking is a craft that affords the expression of individual sensitivity and personality, a craft which elicits boundless enthusiasm.

A teaching role of passion and inspiration...

It is a craft of passion: how could I not delight in passing on such a craft?!

DOUG SINGER

AWARD-WINNING TRAVEL AND FOOD WRITER

CULINARY CREATIVITY

Global cuisine is the ultimate canvas for creativity, where chefs paint with flavours, sculpt with textures, and compose with aromas. In the realm of cooking, creativity transcends mere preparation; it’s an inventive process where tradition meets innovation, and every dish tells a story of its cultural heritage while embracing new twists. The creativity in cooking springs from the necessity to adapt and innovate. Chefs around the world take local ingredients, often limited by geography or season, and transform them into culinary masterpieces. This is where the magic happens - in the fusion of unexpected ingredients, in the reimagination of classic dishes, and in the daring to blend culinary traditions.

“Chefs use food as their medium for artistic expression. Each signature dish is a testament to their ability to experiment with flavors, to challenge culinary norms, and to present food not just as nourishment but as an experience.” Here, creativity in cooking is celebrated as an art form that requires not only skill but also imagination and courage to cross culinary borders. Moreover, culinary creativity encourages sustainability and locality. Chefs are increasingly inspired by the farm-to-table movement, crafting menus that change with the seasons, thereby pushing their creative boundaries within the constraints of what’s locally available. In essence, the wide array of global cuisine in Culinary Creativity serves as a vivid gallery of edible art. Each chef’s contribution is a journey through their personal ingenuity, reflecting how food can be an ever-evolving dialogue between the past and the present, between different cultures, and between the chef and the diner. Through this creative endeavour, every meal becomes a unique exploration of taste, texture, and cultural storytelling.

Born into a Spanish and Italian family, Argentinean chef Agustin Ferrando Balbi’s love for food may have started at his grandmother’s dining table but it was the summer spent working at a family friend’s restaurant that ignited his passion for the culinary arts. Enamoured by the thrill and teamwork of working in a kitchen, which reminded him of the camaraderie found in football, another enthusiasm of his, Balbi enrolled at The BUE Trainers before cutting his teeth at some of the most acclaimed restaurants in Buenos Aires and New Orleans.

AGUSTIN BALBI

At a time when his culinary counterparts were hunkering down in traditional European kitchens, Balbi’s rebellious streak took him eastwards to Japan - despite never having visited and not knowing a single word of the language. There, he spent several years honing his craft in Tokyo’s veritable kitchens including Zurriola, Nihonryori Ryugin, and with Michel Troisgros. He was named one of the Top 10 Japan San Pellegrino Young Chefs (Under 30) in 2015.

ANDŌ CENTRAL, HONG KONG

Moving to Hong Kong in 2016, Balbi helmed the culinary operations of contemporary Japanese restaurant, HAKU, under the guidance of Hideaki Matsuo. During his tenure, HAKU earned multiple accolades, placing 58th on OAD Top 100 Asian Restaurants and being named one of Hong Kong Tatler’s Top 20 Restaurants of Hong Kong & Macau for two consecutive years. Balbi was also awarded Best Young Talent of the World 2019 by La Liste and debuted at number 87 on the list of Best Chefs of the World 2019. Balbi’s modern tasting menus at Andō are a translation of his own unorthodox journey onto the plate – one that nods at his ancestral roots while gazing at the land that shaped his craft. Andō was awarded a Michelin star and is No. 37 on Asia’s 50 Best Restaurants.

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LOCAL PUMPKIN I KARASUMI This warm local pumpkin soup boasts a silky texture and natural sweetness, with umami-rich karasumi and ginkgo nuts, creating a harmonious blend of flavours and textures in each spoonful.

AGUSTIN BALBI - ANDŌ

LOCAL THREADFIN A LA PLANCHA I RAZOR CLAMS I PLANKTON I DAIKON Local Threadfin is seared to bring out its natural richness, served alongside tender razor clams, a sauce crafted from plankton, and succulent pieces of daikon.

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CALDOSO RICE WITH LOCAL YI-O RICE ABALONE I YELLOW WINE Andō’s signature Sin Lola (caldoso rice) is a delicious brothy rice dish which changes seasonally and this time, it features abalone, enhanced with addition of yellow wine. This dish pays homage to traditions and memories from Agustin Balbi’s grandmother.

AGUSTIN BALBI - ANDŌ

ARGENTINIAN BEEF I YUNNAN MUSHROOMS I AMONTILLADO SHERRY I CROQUETA This exquisite dish features tender Argentinian beef, complemented by earthy Yunnan mushrooms and enhanced with a splash of Amontillado sherry. Served alongside is a crispy mushroom croqueta.

CULINARY CREATIVITY

CHERRY I MARINATED AMARENA CHERRIES I MERINGUE CHERRY SORBET I CREMA CATALANA FOAM This exquisite dessert features fresh cherries paired with marinated amarena cherries, complemented by a light meringue and refreshing cherry sorbet. Topped with a velvety crema catalana foam, this treat offers a harmonious blend of flavours and textures.

Born and raised in Alsace, Alain Weissgerber was little when he use to help his grandmother (who was a trained chef) in the kitchen, and soon he knew that this is what he wanted for himself. After a one day trial as a baker, he instantly knew that this didn’t suit his rhythm, so chef it was. Dominique Le Stanc was an inspiration to Weissgerber.

ALAIN WEISSGERBER

Alain Weissgerber sees it as his mission to open people’s eyes to the richness of Austrian, and more specifically Pannonian cuisine. As he conveys through his dishes the real taste and wants guests to bite into his food and know that they are dining at Taubenkobel.

TAUBENKOBEL SCHÜTZEN/GEBIRGE, AUSTRIA

Opened decades ago by Alain’s wife Barbara’s parents Walter and Eveline Eselböck, Taubenkobel has quite literally grown and developed with the family, each generation bringing a new lease of life into what was simply a one room restaurant and kitchen. You feel how the family has built every stone themselves ever since. Alain Weissgerber and his wife Barbara Eselböck continues to take the family heritage by leading the hotel and kitchen into the future. Each element of Taubenkobel complements the other; the image of the lusciously green gardens is intensified by the distinct, warm smell flowing out of the kitchen, whilst the sometimes surprising, yet mouthwatering ingredients take you off on a tour of the local area and into the farms. Acclaimed amongst culinary opinion makers, Taubenkobel was awarded with two Michelin stars, until the guide unfortunately stopped rating in Austria outside Vienna and Salzburg. Rated 18 1/2 points by Gault and Millau, a very high rating, with the highest possible score of 20 having only ever been given twice in the guide’s fifty years.

CULINARY CREATIVITY

LEITHABERG SOUR CHERRY, GOOSE LIVER AND POPPY SEEDS

ALAIN WEISSGERBER - TAUBENKOBEL

PEAS, CAVIAR AND ICED BEURRE BLANC

CULINARY CREATIVITY

GREEN ALMONDS, BROOK TROUT AND ACACIA BLOSSOM

ALAIN WEISSGERBER - TAUBENKOBEL

GOAT MILK YOGHURT WITH RHUBARB AND LIQUID LARDO AND FRUITS SAGE

CULINARY CREATIVITY

STRAWBERRY, MAY SHOOTS AND PEAS

ALEJANDRO SERRANO

ALEJANDRO SERRANO MIRANDA DE EBRO, SPAIN

Located in Miranda de Ebro, a strategic point between La Rioja, known for its wine, gastronomy and the Basque Country, and an hour away from Bilbao, Alejandro Serrano and his restaurant gives value to the Castile Region through the sea. He offers a colorful, creative and fresh experience as he also wants to make fine dining more accessible to a younger generation that seems to be intimidated by old ways and is just looking to enjoy, discover and be stimulated. Working with local producers to get the freshest seasonal produce and with local young artists to create music, plates and art pieces for his dining room. After several years working in some of the most prestigious restaurants worldwide such as Azurmendi and DiverXO, which both have three Michelin stars, Serrano decided to start his own restaurant. He opened Alejandro Serrano in 2019 in his hometown, Miranda de Ebro, located in the Castilla y León region in north Spain. His innovative gastronomy highlights the uniqueness of “the landscapes of Castilla” and the local products of the region. In December 2021, he became the youngest chef in Spain to win a Michelin star. He also received a Sun in the prestigious Repsol guide in Spain and is a part of the list of 30 under 30 from Forbes Magazine. In 2023, Serrano was the only chef chosen by the Spanish royal family to represent his region during the swearingin of Princess Leonor of Asturias, who is a fan of his food.

CULINARY CREATIVITY

BURGOS Salad from Burgos with curd milk, Cantabrian sardine and vegetables.

ALEJANDRO SERRANO

LOVE Rice balls with blackberry kakigori, wine and hibiscus cream.

CULINARY CREATIVITY

CANARIAN SEA BASS Pil pil of sea bass in its broth with an emulsion of herbs from the San Juan mountain.

ALEJANDRO SERRANO

ROSE IN THE SEA FOREST Squid rose with squid miso, burnt onion sauce and brioche.

CULINARY CREATIVITY

RED MULLET Red mullet with spider crab and biscayan sauce.

ALESSANDRO COZZOLINO

LA LOGGIA DI VILLA SAN MICHELE, A BELMOND HOTEL, FLORENCE, ITALY

Born and raised in the southern town of Caserta in the flat agricultural plains of Campania, 32 kilometres north of Naples. Like many young Italians, Alessandro Cozzolino’s earliest cooking influences came from home, watching and learning from his mother and grandmother. He absorbed their values in that kitchen: respect for ingredients and produce and cooking to demonstrate love towards family and friends. By age 14 and armed with a solid foundational set of skills, he set out to gain experience in a professional kitchen, working in his free time from school in the kitchens of a restaurant in Naples. Hooked by the world of cooking, Alessandro followed his dream to become a chef and enrolled in a five-year course at culinary school in Cassino, a city close to Rome.

CULINARY CREATIVITY

CARNAROLI

ALESANDRO COZZOLINO - LA LOGGIA

PICCION..CINO

CULINARY CREATIVITY

WILD CATCH

ALESANDRO COZZOLINO - LA LOGGIA

ALCHERMES SANTA MARIA NOVELLA

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FIESOLANO SAFFRON

ALEXANDRE MAZZIA

AM PAR ALEXANDRE MAZZIA MARSEILLE, FRANCE

Alexandre Mazzia draws creativity from his diverse experiences, blending memories of childhood in Congo, travels across Europe, and the vibrant ambiance of Marseille. His innovative cuisine reflects strong influences from France, Spain, and Central Africa. Trained in haute cuisine, his style has evolved through life’s journeys, allowing guests to explore a menu that defies conventional boundaries. Mastering raw ingredients, Mazzia thrives on freedom and experimentation, collaborating closely with producers to apply one-ofa-kind techniques and ideas. This approach fosters confidence and originality, resulting in dishes that are authentically his own, transcending traditional regional cuisine.

CULINARY CREATIVITY

CRISPY KHUBEZA Grilled avocado, kiwi and yuzu vinaigrette with black yuzu powder.

ALEXANDRE MAZZIA - AM PAR ALEXANDRE MAZZIA

TAIL AND CLIP OF BLUE LOBSTER SMOKED AND BURNT, WATERCRESS

CULINARY CREATIVITY

CHOCOLATE AND EEL Dining at AM aims to evoke emotions through a structured menu of complementary dishes served in sequences. Each sequence features seven or eight elements around a central theme. Chef Alexandre emphasises that there’s no signature dish, but the smoked eel with chocolate encapsulates the restaurant’s essence in one bite.

ALEXANDRE MAZZIA - AM PAR ALEXANDRE MAZZIA

HERBACEOUS SHELLFISH

CULINARY CREATIVITY

OYSTER WITH NORI BUTTER, VEGETABLE VERMICELLI, PLANKTON SUGAR

ALFREDO RUSSO

Born in Turin, Alfredo Russo found his culinary passion at the age of 13. Though his family was not happy with his choice of profession, he was determined to be a chef. He started at the bottom, washing dishes and eventually worked his way into the kitchens of Michelin-starred restaurants.

DOLCE STIL NOVO ALLA REGGIA VENARIA REALE, ITALY

Russo opened his first restaurant at the age of 20. It was a small space with a small kitchen, he started to cook and every night, there was a line of people outside coming to eat. Two years later, Michelin gave him his first star. In 2008, the Italian government gave Alfredo the opportunity to work inside the Royal Palace at Reggia di Venaria Reale (the Palace of Venaria) near Turin. His cuisine is founded on absolute respect for the Italian and Piedmontese regional traditions, combined with a constant search and wish for innovation. The outcome is an original creative style – his dishes evoke a collective memory of taste and authentic flavours. Connecting through food, respecting the terroir, understanding the seasons and the produce that each season brings.For Russo, ingredients are the real protaganists of his work. His connection to the food stems from respecting the terrior. and understanding the produce that each season brings, as well as the techniques needed to enhance the life of these seasonal ingredients. His menu at Dolce Stil Novo alla Reggia is modern and contemporary, strongly influenced by the Italian eating culture. Vegetables certainly lead the way, but a quality piece of sustainably farmed meat or wildcaught fish is always incorporated.

CULINARY CREATIVITY

TORTELLI DI FARAONA WITH AGED PARMIGIANO AND BLACK TRUFFLE Each tortelli are packed with rich guinea fowl and elevated with the depth of aged Parmigiano and black truffle. It’s one of those dishes where simplicity really shines, but each bite is full of character.

ALFREDO RUSSO - DOLCE STIL NOVO ALLA REGGIA

PROFITEROLE WITH WHITE CHOCOLATE AND LICORICE A fun twist on the classic profiterole, combining the creamy sweetness of white chocolate with a surprising hit of licorice. It’s one of those desserts that keeps you guessing and coming back for more.

CULINARY CREATIVITY

SEASONAL VEGETABLE SOUP with over 18 vegetables This dish is a love letter to the season, showcasing more than 18 different vegetables. Every spoonful feels like a burst of fresh flavor—it’s a celebration of nature on a plate.

ALFREDO RUSSO - DOLCE STIL NOVO ALLA REGGIA

STURGEON FILLET WITH POTATO RIBBONS, CAVIAR, AND CHIVES The sturgeon is delicate and tender, paired with silky potato ribbons and a hint of caviar for that extra touch of luxury. Finished off with fresh chives to bring everything together.

CULINARY CREATIVITY

LEMON FILLED WITH LIMONCELLO CREAM AND FRESH LEMON This dessert is all about freshness—a whole lemon filled with creamy, tangy limoncello. It’s bright, refreshing, and the perfect way to end a meal.

ALYN WILLIAMS

MAGISTRACY DINING ROOM CENTRAL, HONG KONG

Executive head chef of Magistracy Dining Room, Alyn Williams’ illustrious career is marked by tenures under Marcus Wareing and Gordon Ramsay, as well as a Michelin star at his namesake restaurant within The Westbury Hotel in Mayfair — a distinction he proudly retained for eight years — underscores his culinary prowess. At the Magistracy Dining Room, Williams brings a wealth of culinary experience and his passion for the storytelling power of food. His vision not only honours his personal journey and the influences that has shaped him as a chef, but also aims to offer an elegant yet egalitarian dining experience that resonates with a wide audience, celebrating the rich tapestry of British cuisine. The Magistracy Dining Room is inspired by some of London’s oldest restaurants, powerful dining rooms steeped in heritage and history.

CULINARY CREATIVITY

HERITAGE TOMATO TART A pastry tart case made with Olive oil, filled with citrus crème fraiche lightly scented with truffle oil, various coloured heritage tomatoes dressed with a tomato caramel dressing.

ALYN WILLIAMS - MAGISTRACY DINING ROOM

DRESSED BRIGHTON BEACH CRAB Classic crab, (Dungeness) dressed with house vinaigrette, egg whites, egg yolks, pickled mushrooms, cucumber dice. Fresh toasted crumpets served on the side.

CULINARY CREATIVITY

COCK A LEEKIE SOUP Cock-a-leekie is a Scottish soup where cock means chicken and leekie means leek. This is Alyn’s version of the traditional one.

ALYN WILLIAMS - MAGISTRACY DINING ROOM

SLOW STEAMED ATLANTIC COD Brined and rolled fillet of cod, steamed at a low temperature.

CULINARY CREATIVITY

ARNOLD BENNETT SOUFFLÉ A tweak to the current double baked cheese soufflé. Paired with smoked haddock and leek Velouté. Paying homage to the omelette Arnold Bennett, a dish that was created in the Savoy Hotel, London by the author.

Renowned Slovenian chef Ana Roš has mastered the art of transforming hyper-local, seasonal ingredients into vibrant, imaginative, yet refined culinary creations. In 2017, she gained global recognition by being named The World’s Best Female Chef by The World’s 50 best restaurants and featured in Netflix’s acclaimed series Chef’s Table, firmly placing Slovenia on the gastronomic map.

ANA ROŠ

Her restaurant, Hiša Franko, is set in the breathtaking Soča Valley, surrounded by lush forests, verdant gardens, and crystal-clear mountain water sources. Guests can savor aperitifs in a serene meadow overlooking the snow-capped Julian Alps. The restaurant boasts cozy fireplaces, an underground cheese and wine cellar focused on biodynamic selections, and a mixologist’s lab creating innovative drinks and juices from locally foraged plants.

HIŠA FRANKO KOBARID, SLOVENIA

Ana’s path to culinary fame is as unique as her dishes. Originally destined for diplomacy, she holds a degree in diplomatic studies but was drawn into the kitchen by love and life, as she likes to say. As a self-taught chef, she embraces an unfettered approach to cooking, blending bold, unconventional flavors and celebrating Slovenia’s rich local produce. Free from the constraints of formal culinary training, her cuisine is a personal expression of her creativity and the vibrant local landscape. Hiša Franko is a microcosm of Slovenia’s finest farmers, foragers, and fishermen, with its menu reflecting the seasonality of the region and Ana’s inventive spirit. Each dish is a tribute to the surrounding land, infused with wild imagination and a deep connection to the earth. With every bite, diners are taken on a sensory journey through the heart of Slovenia’s culinary heritage.

CULINARY CREATIVITY

CORN BEIGNET, FERMENTED COTTAGE CHEESE, SMOKED TROUT ROE The corn beignet filled with fermented cottage cheese, smoked trout roe and wild chives. That is a kind of revival of an old-fashioned dish of Soča Valley which is a Zabeljena P’lenta.

ANA ROŠ - HIŠA FRANKO

POTATO BAKED IN A SUMMER HAY CRUST The dish stays on the menu every year now, but chef Ana always changes the side dish. On the photo you can see the version on our “celebration menu” from 2023 with cultured butter, Alpine caviar and forest consommé. The potato is coated with summer hay, full of aromatic herbs and flowers, with a fantastic smell that brings the guest to the mountains around Kobarid.

CULINARY CREATIVITY

ROEBUCK, OYSTER, KIWI The forests around Hiša Franko are full of game, that is why Ana loves to incorporate it in her menus. This dish is a revival of a dish Ana did back in 2012, a bold combination of roe buck, oyster and kiwi coming from Slovenian gardens.

ANA ROŠ - HIŠA FRANKO

THE HARVEST Homage to the tradition of gardens in Slovenia and it changes throug the season. Almost everybody in Slovenia owns a garden, where they cultivate vegetables for everyday use. A salad is a part of every Slovenian meal, and it is usually served in the middle of the table for everybody to share. In this case, the dishes components are vegetables in season, foraged plants and edible flowers. On the bottom you can find a baked yeast cream with an umami, almost cheesy flavor.

CULINARY CREATIVITY

TROUT, BROWN BUTTER AND HORSE RADISH The trout is another ingredient Ana loves to use. Our trouts live in the pond behind the restaurant, filled with fresh stream water, coming from the close by mountain. The trouts are killed with the ikajime method and then aged for two days. The version in the photo is grilled on a hibachi grill and served with a brown butter sauce and horse radish.

ANDREAS CAMINADA & MARCEL SKIBBA

SCHLOSS SCHAUENSTEIN SCHLOSSGASS, SWITZERLAND

With just 250 inhabitants, Fürstenau is the smallest town in the world. Its second-biggest claim to fame is the fact that it is home to Schauenstein Castle, which houses one of Switzerland’s best restaurants as well as a refined boutique hotel. Thanks to the ambitious head chef and proprietor, Andreas Caminada, both the town and castle today are world-famous. At the helm is Andreas Caminada, who had cooked his way to the top of the world’s culinary hierarchy – acclaimed with three Michelin stars and 19 points at Gault Millau – within just seven years. Since 2011, his restaurant has also gained a place in the prestigious World’s Best Restaurant list. Since 2023 long time Caminada Group chef and friend, Marcel Skibba stands alongside Andreas as head chef and partner at the castle.

CULINARY CREATIVITY

CICCORINO | DRIED PEAR

Under the ciccorino rosso leaf which is compressed in apple vinaigrette, guests find marinated raddicio salad with a brunoise of Jerusalem artichoke and pear marinated in hazelnut oil. In addition, there is the ice from ciccorino rosso, hazelnut and chili oil. The bitterness with the acidity and sweetness makes this dish very exciting and it is a dish that perfectly represents the mood of the castle. It is provocative to include bitter salad in a menu, but it never stops to amaze guests with these complex flavours.

ANDREAS CAMINADA & MARCEL SKIBBA - SCHLOSS SCHAUENSTEIN

DEER | WINE | YOGHURT

Venison of hunter Roger Zogg, a partner of Andreas’ Fundaziun Uccelin in a hearty pepper crust with yoghurt cream, glazed blackberry, beetroot rolls, red wine reduction, fermented garlic cream and game jus.

CULINARY CREATIVITY

CHAR | BUTTERMILK FOAM | BLOSSOMS

A classic of head chef Marcel with wild-caught char from Lake Walen, buttermilk spumante, tarragon cream, beurre blanc, chive vinaigrette and flowers from the garden.

ANDREAS CAMINADA & MARCEL SKIBBA - SCHLOSS SCHAUENSTEIN

QUAIL

The quail is a signature dish of Andreas Caminada. The ragout is made from the leg of the quail. The dish is completed with pigeon breast in a pepper coating, compressed pickled cucumber, beetroot glazed in beetroot jus, marinated beetroot slices, pickled rocket salad, dill blossoms, and chili oil.

CULINARY CREATIVITY

WALENSEE TROUT | SMOKE | BEETROOT

Walensee trout from Hans Peter Gubser which is smoked. Served with a light brew of beetroot with a slight acidity, fruitiness and sweetness. Beetroot is the chef’s favourite vegetable.

ANDREAS CAMINADA & MARCEL SKIBBA - SCHLOSS SCHAUENSTEIN

QUINCE | APPLE | DRIED PEAR Apple chips, quince kombucha, fresh apples, apple ravioli filled with dried pear cream, a quince drop, meringue, oil, tagets and a maple leaf make up the main part, while the side dish consists of yoghurt foam and quince ice cram.

CULINARY CREATIVITY

MIRABELLE | OLIVE | YOGHURT

The desert consists of two main flavours, the Mirabelle and the olive. The Mirabelle is enjoyed as a gel, sorbet, pickled and fresh as well in the form of a sud. The olive you find as oil, a crumble, fresh and as a sphere. Furthermore, there is dulce de leche, bronze fennel, dill flowers and tagets. On the side there is a Mirabelle chutney, yoghurt ball, yoghurt espuma and cotton candy.

ANDREAS KROLIK

The path to becoming a chef was an unexpected but happy coincidence for Andreas Krolik. Growing up in a small village in Saxony-Anhalt (Erdeborn), he wanted to become a forester. His childhood was strongly influenced by the holidays he spent in the Thuringian Forest, where his uncle managed the second largest forest district in the former GDR. These experiences awakened his desire to work with nature. But everything changed with the reunification. The rapid privatisation of the forests and the loss of training places for foresters meant that this dream became unrealisable.

LAFLEUR FRANKFURT ON THE MAIN, GERMANY

His family ran a small farm as a side-line, with a varriety of animals - pigs, chickens, geese, ducks and occassionally rabbits, as well asd three large gardens where they grew seasonal fruits and vegetables. As a result, he had a close connection to high-quality food produced in a natural and sustainable way from an early age. Particularly influenced by his grandmother, an excellent cook, with whom he spent a lot of time in the kitchen as a child. This gave him the idea of becoming a chef instead of a forester - a decision that turned out to be a real stroke of luck. At Lafleur, classic cooking gets a modern twist. Since it opening in 2015, Lafleur has been a pioneer in creating vegan haute cuisine. Long time before it was ‘a thing’, Krolik prepared amazing, powerful plant based dishes, and with time and experience, those have become the stars of the restaurant that also serves a menu with fish and meats. Natural flavours of the ingredients always takes centre stage, his dishes are aromatic and flavourful and rounded off with intense sauces, essences or vinaigrettes. An approach of working sustainably and carefully with the best ingredients is deeply rooted with his childhood experiences.

CULINARY CREATIVITY

RAW MARINATED KING SALMON, Rh”n caviar, watercress, iced yogurt and orange.

ANDREAS KROLIK - LAFLEUR

NORWEGIAN NORWAY LOBSTER Tandoori kaffir lime leaf sauce, pumpkin, sweet potato, bell bell pepper chutney, pink grapefruit and macadamia rice crunch.

CULINARY CREATIVITY

WHITE ASPARAGUS IN CHICORY DECOCTION Smoked paprika, spice macadamia crunch and black miso cream.

ANDREAS KROLIK - LAFLEUR

ROASTED FILET OF ICELANDIC COD Shallot butter, cod essence, horseradish foam, cod brandade, cod cream and beet cooked in sea salt.

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ALL KINDS OF RHUBARB Coconut and sorrel pistachio ice cream.

ANDREW WONG

A. WONG LONDON, UNITED KINGDOM

Award-winning chef, anthropologist and cultural observer. British born of Chinese heritage, his environment and nurture have had an equal impact. Combined with a strong academic background, the marriage of both has led to a cooking style that has one foot placed firmly in the future and the other inspired by the past. Andrew Wong is an official Research Associate at SOAS (School of Oriental & African Studies) Food Studies Centre in London. Andrew opened A.Wong in 2012 with his wife Nathalie – the ‘A’ paying homage to his parents Albert and Annie – and the restaurant was awarded its first Michelin star in 2017. In 2021 A.Wong was awarded a second Michelin star, the first outside Asia to achieve this honour.

CULINARY CREATIVITY

MEMORIES OF PEKING DUCK Seared foie gras and plum sauce.

ANDREW WONG - A. WONG

999 LAYERED SCALLOP PUFF WITH XO OIL

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THE CANTONESE KITCHEN Barbecued pork crackling with prawn, plum and truffle.

ANDREW WONG - A. WONG

CHENGDU STREET TOFU Soy chilli, peanuts and preserved vegetables.

CULINARY CREATIVITY

STEAMED DUCK YOLK CUSTARD BUN

ANNE-SOPHIE PIC & MARC MANTOVANI

CRISTAL ROOM BY ANNE-SOPHIE PIC CENTRAL, HONG KONG

Cristal Room by Anne-Sophie Pic, is a fusion of elegance, gastronomy, and crystal luxury, embodying the French joie de vivre - the art of celebrating life, at the convergence of creativity, beauty, boldness, joy and virtuosity. Anne-Sophie Pic is the world’s most Michelin-starred female chef with a dozen Michelin stars across her restaurants and holds three Michelin stars at her gastronomic restaurant la Maison Pic, Valence, France. She is known for her exquisite sensibilities, perfect balance, and striking flavour combinations, which achieve superlative equilibrium between powerful tastes and their delicate expressions. ‍Her creativity is her concept and cuisine philosophy called “Imprégnation”. Impregnation happens when aromas enter a new flow, expressing themselves at their very best, through astonishing new tastes and sensations, through the use of different techniques such as marination, infusion, steeping, or smoking. Marc Mantovani is a passionate chef who has embarked on an extraordinary journey within the esteemed restaurants of Anne-Sophie Pic. Hailing from the picturesque mountains near Valence in Romans-surIsère, Marc embodies the Pic culinary legacy, having honed his skills under the mentorship of Anne-Sophie Pic herself. At 20, Marc joined Anne-Sophie Pic’s team as a commis at André, quickly advancing to head chef. He witnessed the evolution of both Maison Pic and its iconic dishes; embracing Anne-Sophie’s dining philosophy of “imprégnation”. Marc moved to London to lead the two Michelin star La Dame de Pic, further refining his skills and expanding his culinary perspective. As head chef of Cristal Room by Anne-Sophie Pic, Marc celebrates French joie de vivre in partnership with Anne-Sophie Pic, Leading Nation, and Baccarat. His journey reflects his commitment to the artistic vision behind Anne-Sophie Pic’s remarkable legacy, promising an extraordinary dining experience at Cristal Room curated by a team of exceptional chefs. Anne-Sophie Pic and Marc Mantovani are set to make a significant impact on the culinary landscape.

CULINARY CREATIVITY

GREEN ASPARAGUS FROM PROVENCE MARINATED WITH MARIGOLD, BARBECUED WITH GREEN SHISO, AND ACCOMPANIED BY COMBAWA (KAFFIR LIME) ICE CREAM Capturing the essence of spring, this imaginative dish stars tender green asparagus, infused with the subtle essence of marigold and expertly grilled to perfection. Complemented by a refreshing green shiso and combawa ice cream, each bite transports diners to the sun-kissed fields of Provence.

ANNE-SOPHIE PIC & MARC MANTOVANI - CRISTAL ROOM BY ANNE-SOPHIE PIC

LES BERLINGOTS ASP © PASTA PARCELS FILLED WITH 24 MONTHS AGED COMTÉ HERITAGE GREEN TOMATO CONSOMMÉ MEADOWSWEET AND MACE Les Berlingots is a versatile pasta dish – the innovative shape ensures a good balance between the quantity of the pasta and its filling, resulting in a velvety and very gourmet filling. It can be paired with many different flavour profiles, depending on the seasonality of local ingredients, as well as my own inspiration. The pasta parcels are filled with 24-month aged Comté, green tomato consommé, meadowsweet and mace.

CULINARY CREATIVITY

ANNE-SOPHIE PIC & MARC MANTOVANI - CRISTAL ROOM BY ANNE-SOPHIE PIC

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BRITTANY BLUE LOBSTER FIRE ROASTED WITH RHUBARB TARTLET, TURMERIC AND PINK PEPPER SABAYON Fire roasted to bring out its natural sweetness, served alongside a delicate rhubarb tartlet. The dish is beautifully accented with a creamy sabayon, enriched with turmeric and pink pepper for a delightful fusion of savoury and sweet.

CULINARY CREATIVITY ANNE-SOPHIE PIC & MARC MANTOVANI - CRISTAL ROOM BY ANNE-SOPHIE PIC

WILD SEA BASS AND CAVIAR 2.0* CHAMPAGNE AND SAKE SAUCE, ROSE AND KABOSU CITRUS Sea bass Caviar is an iconic family recipe, first created by Anne’s father Jacques Pic in 1971, and she has reimagined the dish with sake, lie de sake and rose, this decadent and mythical dish is one of her father’s favourite dishes.

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LE MILLEFEUILLE BLANC APRICOT FROM PROVENCE, TONKA CRÉMEUX AND CRISPY TUILE MIN JIAN WHIPPED CREAM White millefeuille is a classic Anne-Sophie Pic creation, featuring Tahitian vanilla cream, jasmine jelly, and voatsiperifery cloud, delicately layered to create a visual masterpiece. The monochromatic aesthetic invites diners to explore the layers of flavours hidden within.

ANTIMO MERONE

ESTRO CENTRAL, HONG KONG

A proud Naples native, Antimo Maria Merone is among the vanguard of chefs rewriting the rules of Italian cuisine. Merone comes from family of farmers and at a young age he learned to appreciate the flavours of fine Italian ingredients. From Berlin’s Vai Mó to ALMA in Parma under the legendary Gualtiero Marchesi, Antimo earned his stripes at some of the world’s finest restaurants. The opening of L’Altro in Hong Kong brought him to Asia, which quickly achieved a Michelin star. Soon after, he joined Umberto Bombana’s 8 ½ Otto e Mezzo in Macau as executive chef, where he led the kitchen for six years and also earned a Michelin Star. In 2021, he opened his first restaurant Estro in partnership with JIA Group. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style. Estro is a Michelinrecommended restaurant and a new entry to the Tatler Dining by Hong Kong Tatler’s Top 20 most impactful restaurants of Hong Kong.

CULINARY CREATIVITY

BOTTONI WITH BUFFALO CHEESE, GUANCIALE, AND PEPPERCORNS The bottoni is filled with a creamy liquid centre crafted from buffalo cheese, nearly in liquid form, and garnished with guanciale and peppercorns. Each bite delivers an incredible explosion of flavour.

ANTIMO MARIA MERONE - ESTRO

PAPPARDELLE WITH ONION “GENOVESE” RAGOUT AND WAGYU The signature at Estro, rich and sweet onion “Genovese” ragout and finished off with slices of cured wagyu.

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BLUE LOBSTER WITH SABAYON, AND CRUSTACEAN SAUCE The Blue Lobster is exquisitely prepared, accompanied by a luscious sabayon and rich crustacean sauce that enhances its natural sweetness.

ANTIMO MARIA MERONE - ESTRO

AORI-IKA WITH ALMOND, LEMON, AND CAVIAR The dish features tender strips of Aori-Ika, beautifully paired with a light but creamy almond sauce, zesty lemon, and caviar that adds elegance and a burst of umami.

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RED PRAWN, CORAL PANNA COTTA, LEMON, CAVIAR Red Prawn Panna Cotta is a sublime dish of Mazara deep-sea red prawn coral panna cotta made with prawn head extraction. The middle layer consists of fresh red prawn tartare dressed with olive oil, chives and Amalfi lemon, and on top, a decadent layer of premium hybrid caviar and dollops of vegan mayonnaise.

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ANTONIA KLUGMANN

Born in Trieste, Antonia Klugmann chef and owner of L’Argine a Vencò graduated from high school, she then moved to Milan and enrolled at the Faculty of Law. Three years later, she left university to enter the world of cooking. Training as an apprentice and working in different restaurants in the North-East of Italy, she soon realized that the aspect of cooking that interested her most was the creative one. For this reason, in 2006, at the age of 27, she became an entrepreneur and rented her first restaurant.

L’ARGINE A VENCÒ DOLEGNA DEL COLLIO, ITALY

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After four years of experience, she decided to buy a piece of land where she could create from scratch a project that would be completely her own. She chose Collio Goriziano, a little village in the Gorizia city area next to the border with Slovenia and an area known for its wine production and with many cultural and historical similarities with her native Trieste. While building her new restaurant, she worked as a chef in Venice, first at Il Ridotto and then at Venissa. In 2014, L’Argine in Vencò opened its doors where the cuisine is seasonal. Recipes which use ingredients those are typical and representative of the rich biodiversity of the Friuli-Venezia Giulia region. Vegetables, fruit and herbs, both cultivated and wild, are of particular importance to Klugmann. She works and strives to achieve a greater sustainability sourcing locally, reducing waste and creatively enhancing every part of the ingredients. Since 2022, Antonia Klugmann became the WWF Italian ambassador for the Food4Future campaign, which aims to transform food systems, from production to consumption, to make them more resilient, inclusive, healthy and sustainable, taking into account human needs and the limits of our planet.

CULINARY CREATIVITY

RAW “GALLINELLA DI MARE”, BLACK LOCAL TRUFFLE AND CELERY Raw “gallinella di mare” from Marano Lagunare (a little port in the direction of Venice), local summer black truffle and celery juice.

105

ANTONIA KLUGMANN - L’ARGINE A VENCÒ

ONION AND TOMATO Onions from our vegetable garden cooked whole in salt, onion glaze and tomato reduction sauce. Raw tomato seasoned with rosemary water and tomato seeds. Roasted zucchini.

106

CULINARY CREATIVITY

COLD PEACH AND TOMATO SPAGHETTI The peach and tomato broth is used to finish to cook the spaghetti. After the pasta is cooled quickly and served with the peaches and tomatoes cooked with basil.

107

ANTONIA KLUGMANN - L’ARGINE A VENCÒ

LAUREL SORBET WILD ASPARAGUS AND MISTICANZA Bay tree leaves sorbet, marinated wild asparagus and a salad prepared with fresh herbs from our garden.

108

CULINARY CREATIVITY

LEMON AND ROCKET SALAD The white part of the lemon steamed, lemon béarnaise sauce and rocket salad from our garden.

109

ANTONIO ROMERO

22 SHIPS CENTRAL, HONG KONG

110

A Madrid native, Antonio Oviedo is an expert with Spanish tapas. He began his culinary career in 1999, progressing through Spain’s culinary revolution in the early 2000s and worked at various Michelin-starred restaurants under renowned chefs like Sergi Arola and the Roca Brothers. In 2012, seeking new challenges, Antonio moved to Singapore as head chef at the popular tapas restaurant Binomio, later serving as sous chef at the one Michelin star modern JapaneseEuropean restaurant Iggy’s. Since taking over 22 Ships in June 2020, he has focused on delighting guests with a diverse array of traditional tapas made from fresh, sustainable ingredients and is committed to showcasing the best of Spanish gastronomy in Asia. In 2020, he received the “Rising Star Award” from Hong Kong Tatler Dining Readers Choice Awards.

CULINARY CREATIVITY

MARMITAKO This Spanish mackerel, infused with smoked red pepper, is stealing the show. Inspired by a traditional Basque fish stew but prepared with a contemporary approach.

111

ANTONIO OVIEDO – 22 SHIPS

TXULETA IBERICA: PORK RIB STEAK I ROMESCO I BURNT LEEKS The dry-aged Iberico pork prime rib steak is served with a flavourful romesco sauce and burnt baby leeks. The Iberico pork is the ultimate ingredient in Spanish cuisine.

112

CULINARY CREATIVITY

OYSTER SALPICON A classic tapa traditionally made with octopus, mussels, or prawns, our seafood salad is made with Galician oysters marinated in oxygarum, homemade vinaigrette with olive oil, peppers, tomatoes, and olives.

ANTONIO OVIEDO – 22 SHIPS

AJOBLANCO This almond cold soup from Malaga is served with blue belly prawns from the same coast, alongside grilled figs and fig leaf oil.

CULINARY CREATIVITY

ARROZ DE POCHON Y SETAS An autumnal dish. Using seasonal wild mushrooms such as girolles, black trumpets, and boletus, the bomba rice is cooked in the pigeon and mushroom broth while the pigeon breast is aged, and the legs and liver from the pigeons are stewed and served in the form of buñuelo, a fritter made crispy with butter.

115

ANTONIO ROMERO

SUCULENT BARCELONA, SPAIN

116

Born in Nules, Castellón, Antonio Romero began his culinary career at the age of 19. His cooking classes drove his passion which grew to the point where he had the opportunity to do do his stage at elBulli where he ultimately became a chef. After elBulli, he went to France to work at Maison Pic, and in May 2012 he opened Suculent. The ‘Soul of Barcelona’, as Suculent is often called, has become a worldbeloved casual restaurant, which for a decade has showcased the deep flavors that make this a favorite amongst global diners and star chefs in Spain to frequent on their nights off. The welcoming atmosphere is absolutely essential and the pure, deep and time-honored Mediterranean flavors that Romero has rediscovered and refined with an unequivocal passion for tradition and very solid craftsmanship provides the finishing touch Undogmatic and guided by the deepest of flavor, Suculent is among both the 50 Best Discovery and recognized by the Michelin Guide recommendation list. Moreover, it has been listed on The Best Chef Awards.

CULINARY CREATIVITY

DUCK CROQUETTE

117

ANTONIO ROMERO - SUCULENT

RED PRAWN CEVICHE WITH AVOCADO AND CORN

118

CULINARY CREATIVITY

PICKLED OYSTER ESCABECHE WITH CARROT, TANGERINE , OIL FROM ROASTED SUNFLOWER SEEDS

ANTONIO ROMERO - SUCULENT

CUTTLEFISH AND IBERIAN PORK JOWL TARTARE AND ALMOND MILK WITH CAVIAR

CULINARY CREATIVITY

ROASTED BEETROOT WITH SMOKED EEL AND BEURRE BLANC

121

ArCHAN CHAN

HO LEE FOOK CENTRAL, HONG KONG

122

Ho Lee Fook head chef ArChan Chan was born and raised in Hong Kong. ArChan spent the last 13 years earning her chops in some of Australia’s finest kitchens, including Attica, Acme, Automata, Quay and Six Penny, refining her techniques and expanding her cooking knowledge. As a result of this, she gained exposure to new chefs and culinary inspirations, crossing paths with Australian icon Andrew McConnell, with whom she worked for seven years. ArChan receives a unique distinction in Hong Kong’s culinary landscape as the only female chef in the city to head a high-end Cantonese kitchen. Female chefs have long been a minority in professional kitchens around the world – but particularly in Chinese kitchens, where male-centric cultures run rampant. ArChan is one of the few revolutionary female Chinese chefs to rise to the top of the kitchen ladder, proving doubters and traditionalists wrong.

CULINARY CREATIVITY

STEAMED LIVE RAZOR CLAMS, GLASS NOODLES, AGED GARLIC & SOY SAUCE, SPRING ONION Prepared the traditional way with glass noodles and garlic, ArChan then elevates the flavours and aroma by finishing it with in-house aged soy sauce.

123

ArCHAN CHAN - HO LEE FOOK

MASTER STOCK CRISPY SKIN PIGEON AND SPICED SALT In Hong Kong, there are two styles to this dish - one is with master stock where the pigeon is poached leaving the skin silky. The other way is simply frying it with seasoning which is loved by many guests in Ho Lee Fook. ArChan wonderd if she can combine both ways. and after six months of research, she finally found the perfect recipe.

124

CULINARY CREATIVITY

HO LEE DUCK, HOISIN, LEEK, CUCUMBER, STEAMED PANCAKES, MALA BEEF SAUCE Ho Lee Duck is inspired by and undergoes a preparation closer to that of the Cantonese roast meats culture than that of Peking Duck. The three-days-long marination process gives it the perfect balance of thin, crispy skin and succulent, juicy meat.

125

ArCHAN CHAN - HO LEE FOOK

STEAMED LIVE RAZOR CLAMS, GLASS NOODLES, AGED GARLIC & SOY SAUCE, SPRING ONION ArChan elevates the flavours and aroma by finishing it with in-house aged soy sauce. This dish is prepared the traditional way with glass noodles and garlic.

126

CULINARY CREATIVITY

STIR FRY KING This dish is unique to Hong Kong and each Cantonese restaurant has its own version. It consists of 10 different ingredients with mainly flowering garlic chives, nuts and dried seafood. Hong Kong is also known for its dried seafood; hence the sun-dried shrimp is sourced locally which also has a sweeter taste and bite to it. ArChan replaces cashew with peanut sprouts. Cashew is usually the last ingredients you eat on this dish as it is not easy to grab with the rest of the vegetables. ArChan came across peanut sprouts, it tastes similar but sweeter. She elevates the dish by adding abalone instead of squid that is cooked with house-made sauce.

127

ARET SAHAKYAN

MAÇAKIZI - AYLA BODRUM, TURKEY

128

Born in Istanbul, Turkey, into a multi-cultural family where food and cooking were both passion and profession, Aret Sahakyan’s culinary journey began when he travelled to the U.S. to study, supporting himself by working in restaurants. He quickly found fulfillment in the kitchens of Roberto Donna and Yannick Cam in Washington, D.C. He then went on to work with Francesco Ricchi and Jean Louis Palladian before taking the reins at Cities Restaurant, where he created distinctive dishes inspired by different cities, rotating every six months. After 24 successful years, a new chapter of the culinary journey begins, at Maçakızı - Ayla, Sahakyan creates a personal and modern take on Turkish cuisine inspired by his own roots and culinary culture and by the memories and legacy of Ayla Emiroğlu, the beloved Queen of Spades and pioneer who in 1977 moved to Bodrum and started the first Maçakizi. The chef’s goal is to create a second, new and elevated culinary space inside Maçakizi, which is already recognized for its amazing gastronomy with a Michelin star. A more intimate and bespoke culinary experience, bursting with intense flavors that Aret achieves by sourcing produce locally, by giving big importance to seasonality and ethically minded producers, farmers and fisherman, and by unleashing his creativity and knowledge of technique.

CULINARY CREATIVITY

ÇOBAN SALAD JELLY WITH TOMATO POWDER AND TIRILYE EXTRA VIRGIN OLIVE OIL

129

ARET SAHAKYAN - MAÇAKIZI

ZUCCHINI COUSCOUS, ASPARAGUS AND RED GRAPE

130

CULINARY CREATIVITY

AMBERJACK LAKERDA WITH BOTTARGA AND WATERMELON SALAD

131

ARET SAHAKYAN - MAÇAKIZI

KOKOREÇ, SWEET BREAD, SMOKED POTATO PURÉE AND SUMMER TRUFFLE

132

CULINARY CREATIVITY

ROASTED BEETROOT WITH SMOKED EEL AND BEURRE BLANC

133

ATUL KOCHHAR

Renowned chef, awarded twice with Michelin stars, whose exceptional talent has transformed the way people perceive and enjoy Indian cuisine.

KANISHKA MAYFAIR, LONDON, UNITED KINGDOM

134

Born in Jamshedpur, India, Atul Kochhar began his career with the prestigious Oberoi Group of Hotels. He rose through the ranks and earned his diploma in Hotel Management before moving to the Hilton Group. In 1994, he was given the opportunity to relocate to London, where he became the head chef for the opening of the Tamarind restaurant. Drawing inspiration from his Indian heritage, Atul skillfully blends traditional elements with his passion for British ingredients, creating modern Indian cuisine. He received his first Michelin star at Tamarind in 2001. In 2002, he opened his own restaurant in London’s Mayfair, which earned him a second Michelin star in 2007. Six years later, Atul expanded the Atul Kochhar Hospitality Group, as well as his catering company, Amod Events. The group’s portfolio now includes several restaurants, such as Kanishka in Mayfair, Vaasu and Sindhu in Marlow, Hawkyns in Amersham, Riwaz in Beaconsfield, Masalchi in Wembley Park, Indian Essence in Petts Wood, and Essence in Tunbridge Wells. Atul is an international television personality and an author.

CULINARY CREATIVITY

CAULIFLOWER & PEAS

135

ATUL KOCHHAR - KANISHKA

CHICKEN KORMA

136

CULINARY CREATIVITY

GUINEA FOWL KEBAB

137

ATUL KOCHHAR - KANISHKA

CHICKEN TIKKA

138

CULINARY CREATIVITY

GOAT PEPPER FRY

139

CHET SHARMA

BiBi MAYFAIR, LONDON, UNITED KINGDOM

140

Raised in Berkshire, Chet Sharma’s journey into kitchens was far from typical. With a MA from UCL, his attention turned to Oxford University and a 2nd Master’s in Physics, followed by a DPhil in Condensed Matter Physics. At the same time, he threw DJ events to help fund his studies with a late-night residency at the Ministry of Sound in London. He also explored his love for cooking and embarked on a total of 16 stagiaires in 8 years, all the while continuing with his degrees. Post his formal studies, Chet moved to San Sebastian, working at Mugaritz. In September 2021, BiBi opened its doors: an ode to the two women (his grandmothers) who helped inspire his career and elements of whose influence is now interlaced throughout menus and interiors.

CULINARY CREATIVITY

AJWAINI ORKNEY SCALLOP WITH KALUGA CAVIAR

141

CHET SHARMA - BiBi

CHAMBA CHUKH TURBOT

142

CULINARY CREATIVITY

CORNISH NATIVE LOBSTER WITH PEANUT AND SESAME SALAN

CHET SHARMA - BiBi

IKEJIME TROUT & PLANTAIN

CULINARY CREATIVITY

LAMB BARRA KEBAB

145

Born and raised in Hong Kong, Ming-Fai Choi brings over ten years of fine dining experience to his role as head chef of MORA. After graduating from the University of Hong Kong with a degree in civil engineering, he chose to pursue his passion for cooking.

CHOI MING FAI

Fai began his culinary career in Hong Kong. He worked under acclaimed chef Shane Osborne at the MichelinStarred Arcane, then moved to Carbone Hong Kong, focusing on the pasta section.

MORA SHEUNG WAN, HONG KONG

146

In 2018, Fai relocated to London to lead a team at Mayfair’s Michelin-starred HIDE Ground, and the following year, he joined Simon Rogan’s team at Roganic London. After a year of fine-tuning his skills, he returned to Hong Kong as sous chef to open Rogan’s overseas offshoot, Aulis. There, he collaborated with Oli Marlow to develop tasting menus for an intimate chef’s table. As head chef at MORA, Fai works alongside Vicky Lau to create innovative French-Chinese interpretations of soy products, refining humble ingredients like tofu and soy milk while infusing his dishes with nostalgic elements from his Hong Kong roots. Vicky Lau, culinary entrepreneur and award-winning chef, founded several F&B concepts including the two Michelin star restaurant Tate Dining Room, Mora with a Michelin star and Michelin green star, Date by Tate and An Soy in Hong Kong. Lau is known for her sophisticated East-meets-West cuisine and for her thought-provoking approach to the business of menu construction, conceiving dishes as odes to specific ingredients.

CULINARY CREATIVITY

COLD LOBSTER NOODLE, SAKURA SHRIMP AND SOY MILK LOBSTER BOUILLON The Cold Lobster Noodle is a luxurious dish that combines the umami flavours of rich soy milk lobster bouillon with Inaniwa udon and tender, lightly steamed lobster. Sakura shrimp and spring onion oil are added to enhance the flavours.

147

CHOI MING FAI - MORA

MORA MAPO TOFU RICE The mapo tofu features two types of tofu (hard and soft), to be served with minced beef bean paste, sakura ebi, Sichuan pepper oil, Canadian Boston lobster, and Koshihikari rice.

148

CULINARY CREATIVITY

CRISPY THREADFIN WITH BRAISED SOYBEAN AND CHICKEN FAT SOY EMULSION This dish of Crispy Threadfin is homage to one of the local favourite fish. The threadfin is first cured in salt, dried to further heighten its flavours, then fried until crispy and paired with a chicken fat soy emulsion and braised soybeans.

149

CHOI MING FAI - MORA

DEEP FRIED TOFU, SQUID, SESAME SAUCE, PINE NUTS AND RADISH This dish showcases deep-fried homemade tofu paired with tender squid. Drizzled with a creamy sesame sauce and garnished with radish and crunchy pine nuts, it creates a harmonious blend of nuttiness and freshness that tantalizes the palate.

150

CULINARY CREATIVITY

ROASTED PIGEON, SMOKED HARD TOFU AND SEVEN-SPICE PIGEON JUS Pigeon from Guangdong, aged for 3 days then roasted and served with seven spices sauce, plum and smoked tofu.

151

CHRISTOPHE DEVOILLE

Born in 1980 in Strasbourg, a city on France’s eastern borders, Christophe’s career began aged 15 years in his kitchen at home. After pastry school, Devoille put his trade into practice his English for a year in New York institution La Côte Basque, before moving back to Paris to join Alain Ducasse, spending 10 years at his side. Taking roles at Alain Ducasse au Plaza Athénée, Christophe was promoted corporate pastry chef for Alain Ducasse Enterprise heading up the dessert team for 27 outlets worldwide. During this time Christophe travelled around the world from Las Vegas, Hong Kong, Monaco, Tokyo.

THE ROYAL TEA ROOM CHRISTOPHE DEVOILLE - ATLANTIS THE ROYAL, U.A.E

152

In 2014, Christophe moved to Macao, China to take a role with the pre-opening team as Executive Pasty Chef of Wynn Palace, one of the largest resorts in the region, boasting 2,000 rooms and 13 restaurants. In this role Christophe was responsible for a team of 36 across eight outlets. After four years in Macao, Christophe moved across the pond to head up to London’s celebrity haunt and private members club, Annabel’s Mayfair. December 2019, Christophe joined the pre-opening of Dubai’s newest resort Atlantis, The Royal as Executive Pasty Chef. Today he oversees the development, creation and menu concepts for 17 restaurants, and he opened his Pastry Shop “The Royal Tea Room Christophe Devoille”. Christophe started to organize 4 hands Afternoon Tea experience with well-known Worldwide Chefs to offer to his guests a new culinary experience. In 2023 & 2024 he was crowned “Best Pastry Chef of the Year” (Caterer Magazine), in January 2024 he was awarded “Best Pastry Chef of the Year” in Gault & Millau Guidebook & Best Afternoon Tea 2024 in Dubai Timeout Magazine. He was crowned in June 2024 “La Liste 1000” World’s Best Afternoon Tea experience.

CULINARY CREATIVITY

THAI POMELO, GRAPEFRUIT, FINGER LIME AND TONKA BEAN TARTLET

153

CHRISTOPHE DEVOILLE - THE ROYAL TEA ROOM CHRISTOPHE DEVOILLE

154

CULINARY CREATIVITY

ARTISAN FRENCH PASTRIES SELECTION

155

CHRISTOPHE DEVOILLE - THE ROYAL TEA ROOM CHRISTOPHE DEVOILLE

EXOTIC BABA, VANILLA LAZY CREAM AND MANGO

156

CULINARY CREATIVITY

SEA SALT CARAMEL, VANILLA AND ROASTED ALMOND ST. HONORE

157

CHRISTOPHE DEVOILLE - THE ROYAL TEA ROOM CHRISTOPHE DEVOILLE

158

CULINARY CREATIVITY

ARTISAN BAKERIES SELECTION

159

CHRISTOPHE DEVOILLE - THE ROYAL TEA ROOM CHRISTOPHE DEVOILLE

160

CULINARY CREATIVITY

ARTISAN TARTS SELECTION

161

DAISUKE HAYASHI

ROKETSU LONDON, UNITED KINGDOM

162

Trained by renowned chef Yoshihiro Murata in Kyoto and one of the only masters of the Kaiseki tradition globally, Daisuke Hayashi brings his craftsmanship and traditions of the Kaiseki cuisine to Roketsu, his restaurant located in Marylebone, London. Here, his dishes tell a story about the centuries-old Japanese heritage and Roketsu is one of the few representations of authentic Kaiseki cuisine in the UK. Alongside his role of chef-patron at Roketsu, Hayashi is also the Japanese Culinary Academy UK Deputy Chairman and serves as an ambassador for the Japanese food culture on a global stage, one of the most highly regarded for individuals promoting Japanese culture overseas.

CULINARY CREATIVITY

HASSUN A delicately crafted course that seeks to harmonise the theme of the Kaiseki menu with the season itself. From the plating to the ingredients, every element in this course reflects thexss unique characteristics and flavours of the moment. These ingredients are carefully selected by the chef to represent the finest offerings of the season.

163

DAISUKE HAYASHI - ROKETSU

WAGYU HAYASHI RICE WITH JAPANESE CLASSIC BEEF STEW

164

CULINARY CREATIVITY

TORO KIMI-JYOYU TORO SASHIMI WITH EGG YOLK SOY SAUCE AND AUTUMN ENGLISH TRUFFLE

DAISUKE HAYASHI - ROKETSU

SHIIZAKANA Cornish dover sole shabu shabu. This course often features seasonal and premium ingredients prepared in various cooking methods, such as grilling, simmering, steaming or hot pot cooking. Iberico pork shabu shabu. Seasonal and premium ingredients prepared in various cooking methods, such as grilling, simmering, steaming or hot pot cooking. The presentation of the dish is also an important aspect, the chef pays attention to visual aesthetics to enhance the overall dining experience. Ultimately, this course in Kaiseki allows the chef to bring a touch of surprise, innovation, and personal expression to the course menu.

166

CULINARY CREATIVITY

YAKIMONO Showcasing the mastery of grilling techniques that elevate flavours to new heights. The Wagyu beef yakimono is cooked on a charcoal grill.

167

The celebrated Andalusian chef Dani García has significantly impacted both Spanish and international gastronomy through his diverse and innovative culinary ventures. Beginning his culinary journey at the School of Hospitality in Malaga La Cónsula and working under the esteemed Martín Berasategui, Dani García developed a unique style that blends Andalusian traditions with global influences. His early success came with Tragabuches, where he earned his first Michelin Star at just 24. He then went on to achieve even greater acclaim with his twostar restaurant Calima. In 2019, García was awarded his third Michelin star at his restaurant in Marbella but made headlines by closing it to pursue new, more accessible dining concepts.

DANI GARCÍA

In 2021, Dani García introduced Smoked Room, a groundbreaking concept in Madrid that quickly made waves in the culinary world. This intimate and exclusive dining experience is centered on the art of grilling, with smoke and embers playing a pivotal role in every dish. The restaurant features a unique tasting menu called Fire Omakase, where each course is meticulously prepared using techniques that emphasize the rich, smoky flavors imparted by the grill.

SMOKED ROOM DUBAI, U.A.E.

168

Within just six months of its opening, Smoked Room was awarded two Michelin Stars, an extraordinary achievement that underscored the restaurant’s exceptional quality and innovation. This recognition not only solidified Dani García’s reputation as a leading figure in global gastronomy but also highlighted his ability to push culinary boundaries while staying true to his roots. Continuing his international expansion, Dani García introduced Smoked Room to Dubai, and again within six months of opening, Smoked Room Dubai received a Michelin Star. Located in one of the city’s most prestigious settings, it seats a maximum of 14 guests at a time. Sitting in a semi-circle facing the flames of an open kitchen, diners are treated to a meal that’s as much about culinary discovery as it is about eating.

CULINARY CREATIVITY

AMEBI FROM HOKKAIDO, BROWN BUTTER AND YUZU KOSHO

169

DANI GARCIA - SMOKED ROOM

DRY AGED MADAI, MISO SABAYON, AND ROASTED GARLIC PURÉE

170

CULINARY CREATIVITY

GRILLED KAGOSHIMA A5 WAGYU, 34 YEARS SOY AND FRESH WASABI

DANI GARCIA - SMOKED ROOM

SWEET CORN CHAWANMUSHI, HAIRY CRAB AND UNI

CULINARY CREATIVITY

GREEN APPLE, GREEN SHISHO AND YOGURT

173

DAVID TOUTAIN

DAVID TOUTAIN PARIS, FRANCE

174

For a long time, David Toutain dreamed of opening a small restaurant in a big city. In 2013, in the discreet rue Surcouf, a stone’s throw from Les Invalides, he opened his eponymous restaurant. A decade later, he is still there every day – to welcome customers, employees and producers. Thirty-six seats in this intimate place where raw materials are king. Elegant cuisine, dictated by colors and seasons, which lets nature express itself without artifice. As a child, David Toutain thought he would dedicate his life to agriculture. Although he has finally left his native Normandy, he takes care every day of the maturation and fermentation of the products with the soul of a farmer who accompanies his harvest; to tell you many secrets. Two stars supplemented by a green star each year confirms the innate talent of David Toutain, his dialogue with the products, and his daily presence.

CULINARY CREATIVITY

SALSIFI - PANAIS - GRAINE | SALSIFY - PARSNIP - SEED Displayed under a nest of branches and autumn leaves, the lovely salsify branch is meant to be eaten by hand and enjoyed alongside a delicate white chocolate sauce with parsnip and grain seeds.

175

DAVID TOUTAIN

HOMARD - SAPIN DOUGLAS - PAMPLEMOUSSE - LOBSTER - DOUGLAS FIR - GRAPEFRUIT The blue Brittany lobster is grilled on a barbecue fired with Douglas fir. The lobster head sabayon uses grapefruit to enhance the acidity, while the knuckle is served with a seasonal vegetable decorated in a citrus gel and Douglas fir oil.

176

CULINARY CREATIVITY

LIÈVRE - PATATE DOUCE - CACAO | HARE - SWEET POTATO - CACAO Every Autumn, hunting season brings back into the kitchen a beloved product: the hare. We will honour a traditional recipe: the “Lièvre à la Royale”. This classic of French cuisine lends itself to showcasing the robust flavour of the hare, which we will modernise with a sweet potato foam finished with hazelnut, elements that will bring a natural sweetness to the Lièvre while cacao powder brings a bitter final note.

DAVID TOUTAIN

RIS DE VEAU - GIROLLE - ABRICOT | VEAL SWEETBREAD - CHANTERELLE - APRICOT Slow-cooked and tender veal sweetbread is paired with Girolle mushrooms prepared in salted butter and deglazed in meat jus, while nicely layered slices of apricot bring acidity and a natural sweetness. The orange monochromatic colour palette is elegantly dressed in the center of our plate.

178

CULINARY CREATIVITY

VANILLE - LAIT - PRALIN | VANILLA - MILK - PRALIN Vanilla from Tahiti is the main focus of this dish. The vanilla cream will be layered on an almond base cookie, and melty caramel filling will be placed at the center. All these elements will be covered with a veil of milk, on which vanilla pods will be shaved to highlight the bitterness.

179

DEEPANKER KHOSLA

HAŌMA BANGKOK, THAILAND

180

Born and raised in a small town in India, the only way of life was to work the land, enjoy what they had, respect and make the most of it. Deepanker Khosla started with a food truck in Thailand after working seven years in hotels, slowly moving his way up to be where he is today. The man behind HAŌMA in Bangkok - a NeoIndian restaurant with a socially and environmentally responsible heart and explosive flavours and is awarded with the Sustainable Restaurant Award 2024 by The World’s 50 Best Restaurants List. The restaurant is the result of a deep exploration of Deepanker Khosla’s roots and a journey that takes guests from East to West, from the land to the sea and through every corner of the immense Indian territory, all done with Thai produce, most of which they grow themselves. It earned its first Michelin star in late 2022, combined with a Michelin green star for outstanding work in sustainability. Also achieving the first ever Champions of Change award given in 2021 by The World’s 50 Best Restaurants List. At Haōma, Khosla takes his guests on an east west culinary journey. To him India is not a country, it’s a continent with over 7800 kilometers of coast line, the Himalayas, plains, plateaus, with over 22 distinct cuisines and over 100 dialects spoken. He showcases the vastness and diversity of his culture, heritage and cuisine and backs it up with flavors and modern techniques using the best local products available.

CULINARY CREATIVITY

DUCK LIVER KEFIR

181

DEEPANKER KHOSLA - HAŌMA

TEA CUP Malaysian tea cup made with corn flour, with khees espuma inside, bruleed corn kernels and a corn shoot on the top.

182

CULINARY CREATIVITY

GIANT TREVALLY

DEEPANKER KHOSLA - HAŌMA

ALLAHABADI DAWAT Nihari dip, Haleem and Mughal breads.

184

CULINARY CREATIVITY

AAMRAS, CHAAS AUR CAVIAR Totapuri mango buttermilk.

185

Elena Arzak is the 4th generation of her family to run the kitchen at Michelin three starred restaurant Arzak in San Sebastián, Spain. Schooled in the tenets of The New Basque Cuisine Movement championed by her legendary father Juan Mari Arzak and the vanguard of Spanish cuisine which followed in the early part of this century. She has established a method of collaborative creativity with her team which fuels the continuous innovation of Arzak’s Basque, research based, contemporary cuisine.

ELENA ARZAK

Elena attended Hotel and Restaurant Management school in Luzern, Switzerland, broadening her culinary knowledge in great European restaurants such as La Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Osteria del Ponte in Italy, and El Bulli in Spain among others. She returned to the family restaurant in the 90s, worked her way through all of the stations while creating original dishes along with her father who continually supported and challenged her.

ARZAK SAN SEBASTIÁN, SPAIN

186

In May 2001, Elena was given the Chef de l’Avenir Award by the International Academy of Gastronomy. In 2010, the Spanish Academy of Gastronomy granted her the National Gastronomy Award. To top it all off, in 2012 she was the recipient of the World’s Best Female Chef Award by The World´s 50 Best Restaurants. Later she continued to receive others such as the Augie Leadership Awards 2015 by Culinary Institute of America. The Honorary Ambassador Prize of World Tourism Organization UNWTO in May 2018, Platinum 2019 Best Star Chef Restaurant Award, among others. Currently, Elena shares the helm at Arzak with her father, Juan Mari. They are co-chefs and collaborators. Their shared history, culinary knowledge, passion and enthusiasm defines the characteristic spirit of their world renowned restaurant.

CULINARY CREATIVITY

WHITE TUNA WITH ONION AND HELIXES White tuna belly accompanied by a toasted onion sauce, black onion helixes, blue onions and farofa.

187

ELENA ARZAK - ARZAK

DUCK WITH ORANGE DELIGHTS Roasted duck with cocoa, dehydrated orange and carob served with orange lokum.

188

CULINARY CREATIVITY

RED MULLET AND SWEET POTATO Flavors of the Mediterranean coast applied to our ingredients. Red mullet with chorizo bell pepper salmorreta accompanied by crispy and pickled sweet potato.

189

ELENA ARZAK - ARZAK

BURNT ICE CREAM Burnt sheep’’s milk and honey ice cream accompanied by dulce de leche of brioche, little sweet fritters and dry leaves of vegetables.

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CULINARY CREATIVITY

SQUID WITH X Squid hummus in the shape of an X on which we will strain the squid, sautéed in a soft stew with a touch of citronella and fresh chickpeas.

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Eneko Atxa has developed and shared his great creativity at Azurmendi, ENEKO and BASQUE restaurants around the world. His passion and sensitivity, cultural roots, connection with the surrounding territory and its produces define his gastronomy. The traditional culinary Basque book has been and remains the foundation of his creations. All of these efforts are meant to create pleasure, improve, generate added value, and share wealth and knowledge; in short grow in a sustainable and sustained manner. His cuisine is the perfect trilogy of flavour, texture and aesthetics, rooted to the Basque traditional cuisine. You can guess the flavours of homemade food and the stews made by his grandmother in every preparation. He departs from this solid base to build textures and techniques to create outstanding dishes. A cuisine that shares a story and gives the diner a gentle touch – it is a silent revolution with harmony and sustainability in mind.

ENEKO ATXA

As a result, the cuisine of Eneko Atxa is pure flavour. An intense, tasty and unique cuisine where tradition and avant-garde, interact in a balanced way in order to create a gastronomic experience that pays homage to the senses.

AZURMENDI LARRABETZU, SPAIN

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Eneko Atxa is the first chef who has created an experience around gastronomy, a tour through his facilities and seasonal products, recreating history and the origins of his culinary tradition. A restaurant full of emotion, where every place, detail and service, reflects the personality and philosophy of Eneko Atxa, influenced by a territory and a way of understanding and transmitting values. Azurmendi, Eneko Atxa’s home in his own words, won three Michelin stars in straight years from 2007 to 2012 and as the Michelin guide granted the third star, Azurmendi became the first and only restaurant in Biscay obtaining this distinction, and Eneko Atxa was one of the youngest chefs in Spain to recieve this recognition.

CULINARY CREATIVITY

OYSTER AND SEA GRANITA AND SEAWEED

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ENEKO ATXA - AZURMENDI

THE GARDEN Flowers, branches, leaves and nectar.

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CULINARY CREATIVITY

195

ENEKO ATXA - AZURMENDI

CULINARY CREATIVITY

HONEY AND A THOUSAND FLOWERS

ENEKO ATXA - AZURMENDI

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CULINARY CREATIVITY

ROASTED AND PEELED LOBSTER ON CARCASS JUICE AND PICKLES

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ENEKO ATXA - AZURMENDI

CULINARY CREATIVITY

IBERIAN PORK IN TWO SERVICES - STEWED AND GLAZED CASTAÑETA, papada and idiazabal pesto. TROTTERS ravioli on pork tail juice and coffee butter air.

ERIC KRAGH VILDGAARD

JORDNÆR GENTOFTE, DENMARK

202

Jordnær is a fine dining restaurant created inside a humble three-starred hotel in the suburbs of Copenhagen. It’s the grand love story of Eric and Tina Kragh Vildgaard - chef and maître d’ of an extraordinary establishment that took the Nordic restaurant scene by storm within just three years. Jordnær holds three Michelin stars and The Michelin Nordic Countries Welcome & Service Award and was in 2022 ranked as a first entry No. 38 by The World’s 50 Best Restaurant List. Eric Vildgaard is No. 3 THEBEST 2024 by The Best Chef. La Liste 1000 best restaurants has distinguished Jordnær with the Hidden Gem Award at the ceremony in Paris. In 2023 Jordnær was awarded as “Restaurant of the Year” in Denmark by the Danish Dining Guide (Den Danske Spiseguide) amongst an impressive, strong group of fellow nominees. In 2024, on TheBest 2024 Eric Vildgaard was placed at No.3.

CULINARY CREATIVITY

KING CRAB TART WITH SAKE WITH MUSSELS AND A SALAD OF WILD FLOWERS AND HERBS

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ERIC VILDGAARD - JORDNÆR

GRILLED LANGOUSTINE FROM BODØ, YUZU KOSHO AND SEABUCKTHORN

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CULINARY CREATIVITY

TURBOT, TRUFFLE AND YUZU KOSHO

ERIC VILDGAARD - JORDNÆR

FRAISE DES BOIS Rhubarb and tonka

206

CULINARY CREATIVITY

SHEEP MILK, WHITE CURRANTS AND FLOWERS

207

FAYÇAL BETTIOUI

With a Michelin star to his name, Fayçal Bettioui is a culinary leader among chefs with Arab roots and an expert in all facets of food conception and execution. He first fell in love with hospitality in the U.S. and quickly worked his way forward in some of New York and Miami‘s best fine dining establishments.

LA TABLE 3 CASABLANCA, MOROCCO

208

Fayçal opened his first restaurant in Miami Beach, Florida and launched his career as a hospitality entrepreneur. In 2015, he moved to Europe, where he started Restaurant Krone in the German Pfalz wine region. There, he was first named Newcomer of the Year, followed by best restaurant awards in subsequent years. 2019 was Fayçal’s breakthrough year, when he earned his first Michelin star and 16 points by Gault Millau and has carried those accolades over the years. Ever since then, Fayçal has caught the attention of guests’ from all around the globe, with customers travelling to experience his Mediterranean style menu with a Japanese flair. Currently expanding his hospitality business to Morocco, in 2024, Fayçal opened his fine dining flagship restaurant La Table 3. The first and only restaurant in the country that is led by a Moroccan-native Michelin star chef. He serves an à la carte as well as a tasting menu grounded in French cuisine, with a touch of Japanese elegance. The wine cellar has been carefully designed to include some of the finest wines and champagnes from around the world and further adds to the experience journey.

CULINARY CREATIVITY

CALAMAR

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FAYÇAL BETTIOUI - LA TABLE 3

TUNA BELLY AND MELON

210

CULINARY CREATIVITY

CRAYFISH WITH PRINE DASHI

211

FAYÇAL BETTIOUI - LA TABLE 3

GUINEA FOWL

CULINARY CREATIVITY

LOBSTER

213

FLORIANO PELLEGRINO & ISABELLA POTÌ

BROS’ LECCE, ITALY

214

Floriano and Isabella were raised surrounded by nature and local ingredients sparking their passion for gastronomy. After both working extensively internationally with globally acclaimed chefs, they returned to the south of Italy to open the restaurant of their dream Bros’. The restaurant takes on an avant garde cuisine redefining dining expectations with their daring, provocatively rebellious, and bold-tasting dishes. This cuisine excites the mind and palette providing guests with a fascinating gastronomic experience. With wines paired to align with dishes served, guests will be left satisfied with flavour profiles that best suit their food.

CULINARY CREATIVITY

FRUTTA SICCATA I DRIED FRUIT

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FLORIANO PELLEGRINO & ISABELLA POTÌ - BROS’

BRUSCHETTA, PIMMIDORO, OREGANU I BRUSCHETTA TOMATO OREGANO

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CULINARY CREATIVITY

LIMONIAMO I LIMONIAMO

FLORIANO PELLEGRINO & ISABELLA POTÌ - BROS’

MANZU ECCHIU, CAPPERI I OLD BEEF CAPERS

218

CULINARY CREATIVITY

OSTRICA, PIPARUSSU ALLA CONZA, CUCUMARAZZU E COCCO OYSTER CONZA BELL PEPPER CUCUMBER AND COCONUT

219

FREDRIK BERSELIUS

Originally from Stockholm, Sweden, Fredrik Berselius has spent most of his culinary career in New York City, bringing his love for nature to urban surroundings through food. Berselius opened Aska – Swedish for ‘ashes’ – in its first rendition in 2012, garnering acclaim for bridging the culinary heritage of Sweden with the immediate environs of Brooklyn. Within a year, Aska earned Berselius his first Michelin star, and Bon Appetit Magazine named Aska one of the ten best new restaurants in America.

ASKA BROOKLYN, USA

220

In the summer of 2016, Aska reopened in a new, bilevel space located in a restored 1860s warehouse building in the shadows of Williamsburg Bridge. Within a few months, the restaurant earned Berselius his second Michelin star, being one of only ten restaurants in the city to hold the honor. Shortly thereafter, Aska received a stellar three star New York Times review by Pete Wells. With an emphasis on ingredients from the surrounding Northeastern U.S. and influenced by Berselius’ Scandinavian homeland, Aska offers a distinctive dining experience through a procession of courses prepared from an open kitchen and served to guests of only ten tables each night. Berselius released his monumental cookbook, “Aska”, published by Phaidon, in 2018. In 2024 “The Heart Surgeon’s Cookbook” was released, co-authored by Fredrik Berselius of two Michelin starred Aska in Brooklyn, New York, and NY-based Cardiovascular and Thoracic Surgeon Dr. Nirav Patel.

CULINARY CREATIVITY

HAKE, SWEDISH DARK BEER AND FLOWERING DILL, BELUGA CAVIAR

221

FREDRIK BERSELIUS - ASKA

ROASTED QUAIL, SPRING GREENS, AND SHOOTS, SALTED WHITE TRUFFLE AND BLACK WALNUT

222

CULINARY CREATIVITY

LOBSTER TAIL AND WILD CARROT

223

FREDRIK BERSELIUS - ASKA

GRILLED TAIL OF LANGOUSTINE FROM NORWAY WITH PRESERVED RED GOOSEBERRY

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CULINARY CREATIVITY

TROUT, LICHEN AND FLAVORS OF NORTHERN NEW YORK

225

GAL BEN MOSHE

Raised in Tel Aviv, Israel, Gal Ben Moshe grew up on eclectic food; this allowed him to be open-minded and accept creativity in food. At 15, his parents separated, and as he had to fend for himself, he worked as a fishmonger since both his parents were bankrupt. Two years later, he started working at Mul Yam, a French fine dining restaurant in Tel Aviv.

PRISM BERLIN, GERMANY

226

Being disappointed at 21 with how fine dining restaurants in Israel perceived creativity, he moved to London where he worked with Jason Atherton and Marcus Wareing. Two and a half years later, Gal returned to Israel to manage the kitchens of Hotel Montefiore but was met with the same fate of being disappointed. He then moved to Chicago where he worked at Alinea for six months, and in 2012, he moved to Berlin and opened Glass Restaurant. Since his cuisine is not grounded in traditions, Gal does not make any pretence of authenticity. His menus are inspired by ingredients that each season brings from the terroir of Levante and tries to combine these unique ingredients of the region by turning them into modern fine dining without leaning on the classical ways of treating these ingredients. He takes them in a new direction by creating a new culinary language.

CULINARY CREATIVITY

WHITE GROUPER WITH GRILLED LEEKS Unripe wine grapes, XO sauce, verjus beurre blanc and grilled rose petals.

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GAL BEN MOSHE - PRISM

LEBANESE SLIPPER LOBSTER WITH AKKOUB, LAMB DASHI AND SHISO

228

CULINARY CREATIVITY

CRISPY KHUBEZA Grilled avocado, kiwi and yuzu vinaigrette and black yuzu powder.

229

GAL BEN MOSHE - PRISM

AUBERGINE MARMALADE Citrus whipped ganache, almonds frozen liquid sable, passion fruit and yogurt sorbet.

230

CULINARY CREATIVITY

14 DAYS DRY AGED MIERAL SQUAB Glazed with zaatar honey and ras el hanut, served with grilled strawberries, squab pastilla and strawberries and squab jus.

231

GARIMA ARORA

GAA BANGKOK, THAILAND

232

Born and raised in Mumbai, Garima Arora, transitioned from journalism to culinary arts, training at Le Cordon Bleu in Paris and working at renowned establishments around the world. She returned to Asia to open Gaa in 2017, and by 2018, she won her first Michelin star. In 2023, Gaa earned its second Michelin star, solidifying her status as a culinary luminary. Beyond her culinary achievements, Garima is dedicated to elevating Indian cuisine and fostering diversity in the culinary world. She founded Food Forward India, a non-profit exploring Indian cuisines, Garima supports Chef Cares, which provides culinary education to disadvantaged youth.

CULINARY CREATIVITY

CHAAT Chaat is not one dish. It’s a combination of flavours. Sweet, sour, umami, and a little spicy. Very refreshing and a great start to the meal today and great introduction to the flavours of India.

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GARIMA ARORA - GAA

GOBI PARATHA Bread stuffed with cauliflower served with homemade butter and pickled ginger. Enjoy the bread with a generous amount of butter.

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CULINARY CREATIVITY

BEEF KEBAB Flavours of India using Thai ingredients. Wagyu A4 beef seasoned with homemade Thai Garam Masala, served with smoked tofu and paya soup. Served together with young rice from Surin in the Northern part of Thailand, tossed in ghee, mustard pickle and Look Pra (fermented seed from the South of Thailand).

GARIMA ARORA - GAA

THE TANDOORI STORY Semi-ripe Mon Thong durian (from Chantaburi province) over the grill and season with chilli and amchur (raw mango powder). On top, we serve you khadi sauce. Khadi is a curry made of chickpea and yoghurt. On the side, there’s roselle saag, tandoori roti and homemade pickle set: pickled ginger, tomato achaar, green chutney with boondi (fried chickpea) and red onion pickle.

CULINARY CREATIVITY

WILD MAHUA FLOWER ICE CREAM Mahua flowers grow wild in the central region of India and mostly harvested by the tribals. This flower is mainly used to make illegal alcohol in India.

237

GAURAV KUTHARI

A seasoned culinary professional with over 15 years of experience, Gaurav Kuthari is chef de cuisine at CHAAT, Rosewood Hong Kong, is the recipient of one Michelin star and One Diamond recognition from Black Pearl Restaurant Guide. At CHAAT, Gaurav has dedicated his craft to reimagining popular Indian dishes that stems from his desire to introduce diners to the vibrant and multifaceted flavours of his India.

CHAAT TSIM SHA TSUI, HONG KONG

238

Seeking opportunities and challenges, Gaurav ventured to Mumbai and joined The Trident, a distinguished property owned by The Oberoi Group. In 2011, Gaurav’s culinary journey led him to Hong Kong, where he played a pivotal role in re-establishing JASHAN Indian restaurant as a sous chef, later assuming the position of head chef at SPICE. Gaurav continued to broaden his culinary horizons at Bread Street Kitchen by Gordon Ramsay, where he served as a sous chef, and continued to build his repertoire at Dear Lilly in IFC Mall and MR&MRS Fox under Swire Group. Now, as chef de cuisine of CHAAT Hong Kong, Gaurav showcases his expertise in modern Indian cuisine. His deep understanding of Indian culinary traditions allows him to showcase the diverse regional flavours and spices that make Indian cuisine so extraordinary, while incorporating his upbringing and personal touches into every creation.

CULINARY CREATIVITY

PALAK PATTE KE CHAAT A popular Indian street food that finds it way to fine dining restaurants. Sweet, spicy, sour and salty, delicious chaat consists of crispy fried spinach leaves topped with spiced tangy mint, sweet tamarind chutneys, sweet yogurt, chickpeas, potato, and onion toppings. Palak Patte ke chaat can be traced back to the streets of Uttar Pradesh, North India.

239

GAURAV KUTHARI - CHAAT

PORK PEPPER FRY This is a classic traditional dish in Kerala Christian homes. It is a much-enjoyed family recipe, savoured heartily as appetizer. This is mainly popular among Christians in Central Kerala; Kottayam, Ernakulam and Thrissur regions were Pork is devoured for all special occasions.

240

CULINARY CREATIVITY

BADAMI MURG TIKKA Also known as almond chicken tikka, is a flavourful dish that is characterized by its use of rich, aromatic spices and the incorporation of almonds into the marinade. The dish is believed to have been developed in the royal kitchens of the Mughal emperors.

GAURAV KUTHARI - CHAAT

BASIL NIMBU PRAWN A modern twist on the classic Basil Nimbu Prawn, combining traditional Indian flavours with the unique cooking method of tandoori grilling. A fusion of culinary traditions, where the technique of tandoori cooking, popularized in the northern regions of India, meets the vibrant coastal flavours.

CULINARY CREATIVITY

BAKED JACKFRUIT SAMOSA Baked Jackfruit (whole plant based meat) Samosa with green peas stuffing, topped off with chives and on the side is the capers chili raita.

243

GUY SAVOY

Guy Savoy was born into a world where food and its evolution into cuisine mattered. Growing up in BourgoinJallieu, near the gastronomic epicenter of Lyon, France, Savoy was surrounded by a culinary culture where seasonal food products were a part of everyday life and great food was the norm, not an exception. When he was a child, he immersed himself in gourmand sensations, and built his life as a chef around this.

RESTAURANT GUY SAVOY PARIS, FRANCE

244

The attention to the “perfect” product and the terroir from which it comes from is the backbone of Guy Savoy’s cooking. He takes flawless, seasonal items and enhances and embellishes with unparalleled technique and artistry. The result: it is as if the food comes alive on the plate. Guy Savoy is delighted to welcome guests from France and around the world to the magnificent “Monnaie de Paris”, an 18th century architectural marvel offering a unique panorama of historic Paris: the Louvre, the Pont Neuf, the Institut de France, the Seine and its Bouquinistes. The hallmarks of his cuisine are: a warm welcome, the strength of flavors, respect for provenance, harmony of the senses and the pursuit of aesthetics.

CULINARY CREATIVITY

HUÎTRES EN NAGE GLACÉE I ICED POACHED OYSTERS Whole oyster on oyster purée with a jelly of seawater.

245

GUY SAVOY - RESTAURANT GUY SAVOY

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CULINARY CREATIVITY

Guy Savoy’s Cooking A few simple rules, a principal objective, a golden formula: Strength of flavour through preservation of the natural tastes and textures of produce. The attainment of aesthetic beauty: that which is intrinsically virtuous should be equally beautiful extrinsically. Respect for seasonality, for quality can only be obtained in this state. Man is wholly connected to his physical surroundings.

POÊLÉE DE MOULES ET MOUSSERONS, JUS TERRE ET MER I MUSSELS AND MOUSSERON MUSHROOMS WITH ‘LAND AND SEA’ JUS Bouchot mussels roasted in beurre noisette with steamed mousseron mushrooms. Served with a jus with flavours from land and sea.

The mastery of technique, the fruits of the labours of apprenticeship: to master techniques is to set oneself free, giving free reign to creativity. As Danton put it,’Daring, more daring, daring forevermore!’… Be daring, but bolster it with respect for the diner, for the producer, for the team; the cook is a rebel only in the service of his guests’ pursuit of pleasure.

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GUY SAVOY - RESTAURANT GUY SAVOY

LE ROUGET-BARBET EN SITUATION, CÔTES DE BETTES, JUS AU FOIE I RED MULLET ‘SWIMMING IN THE SEA’, CHARD, RED MULLET LIVER JUS Whole-roasted red mullet with paprika, mullet bone jus bound with liver, chard in mullet jus. The flavour of the mullet is bold and pronounced, concentrated in a sauce made with its liver which is poured over the plate at the very last minute.

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CULINARY CREATIVITY

249

GUY SAVOY - RESTAURANT GUY SAVOY

250

CULINARY CREATIVITY

CANARD VASCO DE GAMA I DUCK ‘VASCO DE GAMA ‘ Duck fillet aged in pepper and tea, red fruit coulis, fig stuffed, duck jus perlé.

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GUY SAVOY - RESTAURANT GUY SAVOY

PUREMENT CHOCOLATE EN PALET PURE CHOCOLATE PALET A dessert composed solely of chocolate: a chocolate palet comprising a flouless chocolate biscuit, chocolate ganache and a crisp cocoa nib tuile, with chocolate ice and chocolate sauce.

252

CULINARY CREATIVITY

A culinary journey was almost inevitable, Hans Neuner came from a family with four generations of cooks in Austria. He started working in the kitchen at the age of 14, and by 17 he had finished culinary school and began his culinary path. After years of traveling through various places and kitchens from St. Moritz and London, to Bermudas and Berlin, in 2007 he took on the role of head chef at Ocean Restaurant.

HANS NEUNER

Today, as executive chef of Ocean Restaurant, Neuner has played a pivotal role in its success. His innovative approach to cooking combines the finest locally sourced ingredients with international culinary techniques, resulting in dishes that captivate the senses and push the boundaries of gastronomy.

OCEAN PORCHES, PORTUGAL

254

Ocean is a dreamy, two Michelin-starred restaurant located in the Algarve region of Portugal within the Vila Vita Parc Resort & Spa - a grand luxury resort in Porches. Ocean offers a dining concept that celebrates the bounties of the sea and the Algarve’s rich culinary heritage. The menu showcases a carefully curated selection of seafood delicacies, highlighting the region’s freshest catch. Each dish is an artistic masterpiece, thoughtfully crafted to evoke a sense of place and to showcase the flavours and textures of the ocean. Flagship Portuguese media “Expresso” awarded Ocean restaurant with a ‘Platinum Fork’ for the fourth year straight in their ‘Boa Cama Boa Mesa’ restaurante-hotel guide. Ocean restaurant has 97.50 points in La Liste 2024 - the world’s best restaurants list based on publications and guides; and No 71 on The Best Chef Awards.

CULINARY CREATIVITY

TUNA BELLY

255

HANS NEUNER - OCEAN

LOTUS FLOWER King crab, ponzu hollandaise and trout roe.

256

CULINARY CREATIVITY

DANCING SHRIMPS Imperial caviar, rock shrimps, coconut and kaffir lime.

HANS NEUNER - OCEAN

STREETS OF MACAO Anchovy, ginger and peanuts.

CULINARY CREATIVITY

ONE NIGHT IN BANGKOK Scarlet prawn, kohlrabi, kampot pepper and cuttlefish.

259

HEIKO NIEDER

THE RESTAURANT ZURICH, SWITZERLAND

260

The Dolder Grand is home to the acclaimed “The Restaurant” led by Heiko Nieder, and boasts two Michelin stars and 19 Gault Millau points, offering innovative gourmet cuisine. Nieder’s creative approach and exceptional culinary skills make dining at The Restaurant a truly memorable experience. Nieder serves modern, light menus featuring unusual combinations of taste using the best ingredients from all over the world. Located on a hilltop with panoramic views of Zurich and the Alps, The Dolder Grand is a luxury hotel, renowned for its blend of historic charm and modern design. Dolder, a word that has its roots in Swiss-German dialects. It refers to a wooded hill or knoll. A fitting name for Dolder Grand Zurich: the hotel that sits on a hill overlooking the city of Zurich and is surrounded by a large park and wooded areas, now considered among the first in Europe for luxury.

CULINARY CREATIVITY

PRAWN WITH JAPANESE MUSTARD, PATISSON AND DILL

261

HEIKO NIEDER - THE RESTAURANT

BAR DE LIGNE AND SCALLOPS WITH GINGER, CITRUS AND MISO

262

CULINARY CREATIVITY

WAGYU CHEEKS WITH WILD GARLIC AND ASPARAGUS

263

HEIKO NIEDER - THE RESTAURANT

GIANT TREVELLY AND CURRY

CULINARY CREATIVITY

CHOCOLATE AND HAZELNUT, PARSLEY ROOT, SOUR CHERRY AND SUMAC

265

Master of gastronomy, Heinz Beck’s unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavours. Beyond an excellent career as a highly decorated chef Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Heinz Beck has been recognized by Michelin, Bibenda, Gambero Rosso and L’Espresso.

HEINZ BECK

Truly a polyhedric genius of our time, in which different attitudes evolve into different arts, the true size of modern gastronomy. His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.

LA PERGOLA ROME, ITALY

266

Among all, one of the best sellers in the past year is Beck’s L’Ingrediente Segreto. (The Secret Ingredient). His other noteworthy works include Arte e Scienza del Servizio, Heinz Beck, Vegetariano, Pasta Heinz Beck, the ingenious Finger Food, Best of Heinz Beck, published by Giunti Editori, Passione Pura (Mondadori, 2018), “Diabete & Alimentazione” (Edimes, 2019) and “Insufficienza Respiratoria e Alimentazione” (Edimes 2021). Furthermore, Beck has tackled nutrition and healthy culinary practices in Ipertensione e Alimentazione (Hypertension and Nutrition) followed by Consigli e ricette per piccoli Gourmet (Tips and recipes for young Gourmet), Nutrire il cuore (Nourishing the heart) and Diabete & Alimentazione in collaboration with scientists and an Italian pharmaceutical company. Since 1998, Beck is the winner of the Five Star Diamond Award, and in 2013 the Six Star Diamond Award, both conferred by the American Academy of Hospitality Sciences. In the year 2000 Heinz Beck is awarded with the Gold Medal at the Foyer of Artists, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef. In 2010 he was the recipient of the recognition of the Knight of the Order of Merit from the Federal Republic of Germany awarded by the Minister Friedrich Däuble and Order of the Knights of Italian Cuisine.

CULINARY CREATIVITY

ROASTED BEETROOT WITH SMOKED EEL AND BEURRE BLANC

267

HEINZ BECK - LA PERGOLA

MELANZANA IN BIANCO DI MANDORLA

268

CULINARY CREATIVITY

RICCIOLA MARINATA AI PROFUMI DI LIMONE CON MELANZANA E MANDORLE

269

HEINZ BECK - LA PERGOLA

TORTELLINI AI DUE PESTI CON CROSTACEI

270

CULINARY CREATIVITY

AGNELLO SULL’ANTICA APPIA

271

HÉLÈNE DARROZE

HÉLÈNE DARROZE AT THE CONNAUGHT MAYFAIR, LONDON, UNITED KINGDOM

272

Born in Mont de Marsan in France, Hélène is the fourth generation from a family of chefs. She grew up with a deep respect for her own regional culture and ingredients and was immersed in the discipline and values of fine dining. Hélène left school to complete a business degree at L’Ecole Supérieure de Commerce in Bordeaux. 25 years ago she opened her first solo restaurant in Paris, the same location in which two Michelin Star Marsan par Hélène Darroze now resides. Hélène is Chef Patron of 6 restaurants across 3 countries and collectively holds a total of 6 Michelin Stars. For Hélène, gastronomy remains the greatest opportunity to deliver the ultimate in hospitality: for her, “to cook is to live and to live is to cook”. Her cuisine is an opportunity to share with others her greatest pleasure: creating dishes that are dear to her and to her guests. Hélène’s restaurants are as follows: Hélène Darroze at The Connaught, three Michelin Stars, London. Marsan par Hélène Darroze, two Michelin stars, Paris. Jóia par Hélène Darroze, Paris. Hélène Darroze a Villa la Coste, one Michelin star, Provence. La Grande Brasserie and Le Grand Table, Royal Mansour, Morocco.

CULINARY CREATIVITY

PIGEON, JEAN-JACQUES BOGA - BRITTANY

273

HÉLÈNE DARROZE - HÉLÈNE DARROZE AT THE CONNAUGHT

TANDOORI LOBSTER Blue shell lobster from the Isle of Mull, Scotland. Paired with tandoori spices, carot, citrus and coriander.

274

CULINARY CREATIVITY

WAGYU BEEF FROM GUNMA PREFECTURE, PINK RADICCHIO, BLOOD ORANGE WITH XO SAUCE.

275

HÉLÈNE DARROZE - HÉLÈNE DARROZE AT THE CONNAUGHT

CORNISH CRAB Green asparagus, sheep’s curd, gyokuro and pink grapefruit.

276

CULINARY CREATIVITY

KRISTAL CAVIAR, RADISHES, SQUID, ARGAN OIL, CHICKEN “PONZU”.

277

ISAAC McHALE

THE CLOVE CLUB LONDON, UNITED KINGDOM

278

Born in Orkney and growing up in Glasgow, Scotland, Isaac’s fascination for cooking was cultivated from a young age. One of his earliest food memories was getting pakora from one of the many local Indian restaurants at age seven as a treat. At the age of 14, he took up a Saturday job at the local fishmonger, where he learned about filleting fish and the wonders of Scottish shellfish. He worked in restaurant kitchens across Glasgow from a young age before travelling to gain experience at some of the best restaurants across the world. Eager to forge his own path forward, he gained plaudits for cooking as part of the experimental Young Turks collective before opening The Clove Club in Shoreditch Town Hall in 2013. Isaac is an active part of the international chef community and appears around the world regularly, giving keynote speeches, cooking demonstrations and collaborating on special dinners and events.

CULINARY CREATIVITY

CORNISH LOBSTER WITH GRAPEFRUIT AND SAGE

279

ISAAC McHALE - THE CLOVE CLUB

WARM POTATO MOUSSE WITH CARAMEL ICE CREAM AND BLACK TRUFFLE

280

CULINARY CREATIVITY

RAW ORKNEY SCALLOP

281

ISAAC McHALE - THE CLOVE CLUB

SARDINE SASHIMI Worcestershire sauce and chrysanthemum vinegar glaze, served with a sardine and whisky broth.

282

CULINARY CREATIVITY

BUTTERMILK FRIED CHICKEN IN PINE SALT

283

JEREMY CHAN

IKOYI LONDON, UNITED KINGDOM

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Jeremy Chan is the chef and co-founder of Ikoyi. Born to a Canadian mother and Chinese father, he grew up between Hong Kong, Canada, and England, experiencing a diverse range of cuisines. After graduating from Princeton, he worked in Europe briefly before becoming a chef. In 2017, he opened Ikoyi with his childhood friend and now business partner, Iré Hassan-Odukale. Today, Jeremy is at the forefront of the gastronomic landscape, blending his dishes with spice, flavour and personal experiences. Ikoyi has been awarded two Michelin stars and is ranked No.42 on The World’s 50 Best Restaurants List. In Spring 2023, Phaidon published Jeremy’s debut cookbook, Ikoyi: A Journey through Bold Heat with Recipes, which tells the story of Jeremy’s creative and innovative approach to cooking.

CULINARY CREATIVITY

HIBISCUS AND FERMENTED SCOTCH BONNET

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JEREMY CHAN - IKOYI

CHERRY COLA SORBET Liquorice-scented baba ghanoush, vanilla shiitake cream and caramelised cherry juice.

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CULINARY CREATIVITY

TURBOT AND EGUSI MISO

JEREMY CHAN - IKOYI

MUSSEL CUSTARD, SAFFRON AND N25 KALUGA CAVIAR

CULINARY CREATIVITY

PLANTAIN, SPICED EFO AND ROASTED PEANUT

289

Singapore’s hawker culture, renowned worldwide for delicacies like Hainanese chicken rice, laksa, and satay, has long been the nation’s culinary calling card. But one visionary chef dared to reimagine his homeland’s beloved cuisine through an elevated lens. Jimmy Lim Tyan Yaw’s journey comes from humble beginnings—his father once ran a Singaporean Chinese hawker stall— to culinary stardom embodies the spirit of innovation and determination.

JIMMY LIM

In 2017, Jimmy boldly established JL STUDIO in Taichung City, Taiwan, pioneering a new frontier of modern Singaporean fine dining. Armed with experience from world-class kitchens like The French Laundry in California, Per Se in New York as well as Noma and Geranium in Copenhagen. He embarked on an ambitious mission to transform perceptions of Singaporean cuisine. This venture required extraordinary creativity and perseverance, as he masterfully bridged the gap between traditional hawker fare and haute cuisine.

JL STUDIO TAICHUNG, TAIWAN

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His groundbreaking approach quickly garnered international acclaim. In 2019, JL STUDIO was honored as “The One To Watch” on Asia’s 50 Best Restaurants List, followed by an impressive debut at No. 26 the subsequent year. The restaurant’s meteoric rise continued with two Michelin stars in 2020 when Michelin Guide first came to Taichung City, Taiwan, culminating in a historic achievement in 2023: JL STUDIO became the first Singaporean cuisine restaurant to earn three Michelin stars, making Chef Jimmy the sole Singaporean chef to have reached this prestigious milestone in the culinary world. Operating beyond Singapore’s borders has proven to be a blessing in disguise. Jimmy’s unique position, combined with Taiwan’s exceptional produce, has allowed him to envision Singaporean cuisine’s evolution over the next century. His revolutionary approach demonstrates that cultural cuisine knows no bounds— it can honor tradition while embracing innovation, creating endless possibilities for future generations of culinarians and also the modern palate to savour.

CULINARY CREATIVITY

HAINANESE CHICKEN RICE

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JIMMY LIM - JL STUDIO

IKAN ASSAM PEDAS

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CULINARY CREATIVITY

PETAI BEEF

JIMMY LIM - JL STUDIO

ROSE KUEH

CULINARY CREATIVITY

TAU SUAN

295

JORGE VALLEJO

QUINTONIL MIGUEL HILDALGO, MEXICO

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In 2012, Jorge Vallejo decided to work on his own, and alongside his wife Alejandra Flores, he opened Quintonil, the bastion where, for the last twelve years, the couple has established a permanent dialogue with the memory and the present of Mexican culinary tradition. Achieving their own personal cuisine, one that has earned Quintonil seventh place at The World’s 50 Best Restaurants and two stars awarded by the Michelin Guide this 2024. Vallejo received the Estrella Damm Chefs’ Choice Award 2022, the only award granted through direct voting of the chefs from The World’s 50 Best Restaurants. The selected chef is considered by his peers as the most influential today in the field of world gastronomy. This distinction has positioned Jorge Vallejo alongside notable chefs such as Alain Passard, Dan Barber, Virgilio Martínez, Joan Roca, Daniel Humm, Alex Atala, Grant Achatz, Andoni Luis Aduriz, Massimo Bottura, Heston lumenthal, René Redzepi, Pierre Gagnaire, Ferran Adrià and Víctor Arguinzoniz.

CULINARY CREATIVITY

PIBIL DUCK TAMAL AND YOUNG CORN CREAM

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JORGE VALLEJO - QUINTONIL

STONE CRAB IN PIPIÁN VERDE Sunflower seeds, makrut lime, Thai basil and blue corn tostadas.

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CULINARY CREATIVITY

GRILLED PICKLED MUSSELS TOSTADA, MOLE DEL MAR AND CHARRED ONION SAUCE

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JORGE VALLEJO - QUINTONIL

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BEEF TONGUE CHALUPA, SALSA DE CHILE MORITA AND HEIRLOOM AVOCADO

CULINARY CREATIVITY

MELON AND TOMATO SALAD, RICE HORCHATA AND PUMPKIN SEEDS

301

José Avillez’s focus is to promote Portuguese gastronomy and to contribute to making Portugal a top gastronomic destination. He’s considered a reference in Portuguese gastronomy and has stood out because of his enterprising spirit and drive to go further. His immense curiosity, love for travelling and constant drive to experiment and learn have contributed a great deal to his creativity and evolution, though the great source of inspiration is Portuguese cuisine. He defines himself as a chef who’s passionate about cuisine and about his country and, who embraces innovation and creativity without ever forgetting tradition, quality, authenticity and the worth of work.

JOSÉ AVILLEZ

José Avillez grew up near the ocean and a pine forest in Cascais, and this had a profound influence on his work. He studied Business Communication in college, had private study lessons with the key author on traditional Portuguese gastronomy, Maria de Lourdes Modesto, and did many professional internships in several different restaurants, in Portugal and abroad, such as El Bulli by Ferran Adrià, which transformed his concept of cuisine.

BELCANTO LISBON, PORTUGAL

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In 2008 he took on the role of executive chef of the emblematic restaurant Tavares, in Lisbon, the place where, in 2009, he’d come to win his first Michelin star. In 2011 he decided to open his own restaurants and, today has several in Portugal – Lisbon, Porto and Cascais – also in Dubai and Macau, each with a different concept, but all expressing his passion for cuisine. At Belcanto, José Avillez offers contemporary Portuguese cuisine in a sophisticated atmosphere that evokes the old romantic feel of Chiado. This is the style that truly defines him and expresses his creative evolution. In 2023, with his wife, Sofia Ulrich, he opened CASA NOSSA - THE LAKE FARMHOUSE, a unique estate in Campinho, Alentejo, on Alqueva’s lake bank, with stunning views, absolute privacy and comfort.

CULINARY CREATIVITY

SUCKLING PIG, PORK TROTTERS WITH CORIANDER, ORANGE PEEL PUREE AND LETTUCE HEART Revisits Portuguese cuisine one and combines the most modern gastronomic techniques with our history and traditions, which are so rich and diverse.

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JOSÉ AVILLEZ - BELCANTO

THE GARDEN OF THE GOOSE THAT LAID THE GOLDEN EGGS, EGG, CRUNCHY BREAD, AND MUSHROOMS A journey to a world of fantasy in a rich and surprising dish, full of flavor and different textures.

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CULINARY CREATIVITY

SCARLET SHRIMP WITH SPROUTS, GREEN CURRY, AND APPLE Portuguese products and flavors enriched by cultural exchange and influences.

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JOSÉ AVILLEZ - BELCANTO

SEA BOSS, VEGETABLE DASHI, SEAWEED AND BIVALVES It is inspired by my passion for the sea and Portugal’s historical connection to the oceans.

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CULINARY CREATIVITY

CURED AND SMOKED RED MULLET. ALGARVE CARROT, PARSLEY EMULSION AND VEGETABLE “CAVIAR“ A homage to Portuguese cuisine and products, with a contemporary and vegetarian twist.

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JOSIAH CITRIN

MÉLISSE SANTA MONICA, USA

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Born and raised in Santa Monica and Venice, California, Josiah Citrin grew up with his mother who was a caterer; he would offer to help her but only with intentions to make money to go on surf trips. On weekends, he and his sisters would spend their time with their grandparents who were immigrants from France. He loved to help his grandmother prepare dinners which were typically French dishes. Being around all this great cuisine must have impacted him because only a few short years later his passion for cuisine took over and his one goal was to become a chef. Now with 30 years of experience in the industry, Los Angeles chef and restaurateur Josiah Citrin has made his Michelin-awarded restaurants Citrin & Mélisse institutions of the US West Coast culinary scene. Today Mélisse still has a French touch, however combined with Californian thinking, produce and modern twists that made it famous even a decade ago. Ambiance wise Mélisse is best described as an outstanding two Michelin-starred, five tables only, open kitchen backstage dining room located inside another one Michelin-starred restaurant, Citrin.

CULINARY CREATIVITY

CHERRY TOMATOES, BURRATA, LEMON BASIL AND WATERMELON CONSOMMÉ

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JOSIAH CITRIN - MÉLISSE

BLACK BASS AND HOKKAIDO SCALLOP “ EN FARCIE” courgette, saffron mussel nage and rose essence.

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CULINARY CREATIVITY

SANTA BARBARA SPOT PRAWN “MINESTRONE “ Summer beans, yellow oyster mushrooms and lemon thyme.

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JOSIAH CITRIN - MÉLISSE

A5 wagyu beef cured in sake leeks, pickled enoki mushrooms, Daikon radish, hot mustard.

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CULINARY CREATIVITY

WILD KANPACHI “ IKEJIME” Pineapple leche del Tigre, avocado and lemon cucumber.

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JUSTIN JAMES

With a culinary journey steeped in innovation and dedication, Justin James stood as the creator and visionary force behind the exquisite dining experiences at Restaurant Botanic in Adelaide, South Australia. Under Justin’s leadership, Restaurant Botanic not only earned the prestigious “Restaurant of the Year” title from Gourmet Traveller but also took out Restaurant of the Year in South Australia for three consecutive years, received the coveted three hats from the SMH Good Food Guide, was named a World’s 50 Best Discovery, ranked #15 in the world by La Liste, was featured in the Hottest 20 by The Australian and received a 5 out of 5 score by The Australian, amongst many other notable accolades.

AUSTRALIA

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Since creating the restaurant in 2020 and opening the restaurant in 2021, James has been instrumental in crafting a dining experience that intertwines the rich offering of the Adelaide Botanic Gardens with his unique culinary vision, which has been informed by his extensive experience at globally renowned establishments like Eleven Madison Park, Noma, Blue Hill, and Vue de Monde. The restaurant’s innovative approach to utilising local flora and indigenous Australian produce in its dishes has not only captivated diners but has also been pivotal in establishing South Australia as a notable culinary destination. Justin’s last service at Restaurant Botanic was June 30th, 2024 and since then has been deep in work opening his first restaurant as the chef patron which is slated to open early 2025. Justin’s new restaurant will dive deeper into the flavours of Australia while tingling the five senses with creativity, beauty, innovation, and deliciousness. The new restaurant will be an immersive dining experience where guest move through different spaces over the course of the meal, each setting a mood for that part of the menu. The menu will dive deep into the flavours Australia has to offer and have a fresh perspective on what a dining experience can be.

CULINARY CREATIVITY

MUNTARI AND GERALDTON WAX A muntari sorbet is covered in grilled muntari berries that have been soaked in a native fig leaf syrup. The sorbet is covered in a granita made of Geraldton wax and green apple. Finished with bee pollen and fresh Geraldton wax.

JUSTIN JAMES

CAVIAR WITH POTATO AND FLAVOURS OF FALLEN LEAVES A potato is carved out and acts as the bowl. In the bowl is a roasted potato chawanmushi. Once the chawanmushi is cooled it is covered with a cream lightly whipped that is infused with dried fallen leaves. On top is beluga caviar, chives, and potato crumble. Finished with a potato and anise myrtle dashi.

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CULINARY CREATIVITY

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JUSTIN JAMES

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CULINARY CREATIVITY

EMU AND ROO A dish of 5 bites focusing on emu and kangaroo. Starting at 12 o’clock there is a semi dried tomato filled with emu liver pate and charred herb paste finished with koji oil and pickled elderflower. Moving clockwise the next bite is kangaroo barely cooked with camel hump lardo. Next is warrigal green dotted with kangaroo caramel/emu liver pate/lime gel. Following that is a muntari salad tossed in a warm emu vinaigrette. The last bite is emu cured on a salt rock filled with a paste of myrtles.

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JUSTIN JAMES

MANGO, FINGER LIME, ROSE, GREEN ANTS Mango is craved out of its skin and the skin is used as the bowl. In the bottom of the skin is a granita made of rose and hibiscus. On top of the granita is mango sorbet. The sorbet is studded with finger lime, greens ants, and native basil.

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CULINARY CREATIVITY

321

JUSTIN JAMES

CULINARY CREATIVITY

DUCK AND EUCALYPTUS Duck is aged for 2 weeks; it is glazed in the leatherwood honey. To go with the duck is a duck sausage brushed with a black garlic paste finished with finger limes and nasturtium. Maitake mushroom is cooked to medium rare and glazed in a duck jus and finished with eucalyptus. The sauce on the side is a eucalyptus bearnaise finished with crispy blood pudding.

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JUSTIN JAMES

CHURTORO WITH CHARCOAL ROASTED EGGPLANT Tuna is dressed in native thyme oil. The tuna is covered with charcoal roasted eggplant. The eggplant is garnished with native thyme, oregano, and samphire. A sauce made of yogurt whey and fermented native thyme finished with wattle seed oil.

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CULINARY CREATIVITY

325

JUSTIN JAMES

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CULINARY CREATIVITY

MARRON FEAST The feast consists of marron tail cooked in lemon myrtle leaves served with a sauce of corn, chilli, and lemon myrtle. To go with the feast is cornbread steamed in corn husk with clam jam and clam butter. Corn on the cob glazed in marron coral finished with finger lime and dried marron. The last bite is a spicy marron salad rolled in a shiso leaf.

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JUSTIN JAMES

CULINARY CREATIVITY

BUNYA Fallen bunya branches are foraged and made into an ice cream. The ice cream is set on a bunya branch. Once frozen the ice cream is covered in sugar and brulée. It is then finished with native thyme oil and wattle seed miso.

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JUSTIN JAMES

ARTICHOKE – POACHED AND FRIED Artichokes are slowly cooked and the skin is carefully removed. The skin is dried and then fried. The flesh of the artichoke after being cooked is pickled and then turned into an emulsion. The skin is filled with the emulsion and then finished with chamomile and chives.

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CULINARY CREATIVITY

331

KENJIRO HASHIDA

Affectionately known as Hatch, Kenjiro Hashida is a graduate of L’Ecole Tsuji Tokyo (Tsuji Culinary Institute). Since the tender age of 14, Hatch apprenticed under his influential father, Master Chef Tokio Hashida, who heads one of Japan’s premiers sushi restaurants, Hashida Sushi in Tokyo.

HASHIDA SINGAPORE SINGAPORE

332

Besides designing his own clothes and doodles on menus — Hatch lives and breathes a fiery passion for perfection, and endless ideas of innovation. He embarks on a gastronomic journey through the Sandō pathway of Hashida Singapore; his menu consists of traditional Japanese dishes with his signature contemporary twist and the Omakases menu features the most premium and seasonal ingredients. Hatch’s philosophy of “shōmi hakkei” is the idea of ‘Eight Views” has been rooted since ancient times. Until now, it referred to the particularly beautiful scenery of a region. On the other hand, the emotions of the people involved change as the scenery of their home or environment changes. Each person has their own “Eight Views” of various emotions and memories, and even if they are in the same place, their emotions and sensations at that time are different. To ensure shōmi, Hashida Singapore’s eaters find the food delicious and Hashida is conscious of being both “creator” and “eater”. Only when these two are established only then he can provide his customers with a “taste.” Combining tradition and technique, based on the spirit of “shu-ha-ri,” which indicates the stages of training, the Eight Views of Taste have finally been born.

CULINARY CREATIVITY

SEASONA STARTERS

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KENJIRO HASHIDA - HASHIDA SINGAPORE

SOBA TACOS WITH SUKIYAKI CROQUETTE AND TOFU SAUCE

334

CULINARY CREATIVITY

SINCE 2011 SUSHI CHEFS MACARON Earl grey tea and homemade lemon kosho.

KENJIRO HASHIDA - HASHIDA SINGAPORE

HASHIDA STYLE TUNA / OTORO SUSHI Carving the tuna and making sushi in front of my guests invokes the memory of the unique style of my father.

CULINARY CREATIVITY

BEST COMBINATION EVER Tachiuo and Uni (beltfish and sea urchin).

337

Son of a Greek father and an Austrian mother, Konstantin Filippou was born in Graz, Austria. The multicultural marriage of his parents and the Mediterranean influence of his childhood were the early driving forces for his future professional career.

KONSTANTIN FILIPPOU

Konstantin’s cuisine is pure, straightforward, based on Austrian products and characterised by an unbridled passion for ingredients. He is always aiming for the essence of taste, his cooking style reflects is multicultural background and allows for a unique approach to ood from both of his worlds that can be seen in his dishes. He is influenced and inspired by his travels, meeting people, new products, strolling through forests – everything.

KONSTANTIN FILIPPOU VIENNA, AUSTRIA

338

For Konstantin, it’s important to represent his signature style where cooking is never only about the food. It’s about colours, design of the dishes and plates. He endeavours to surprise his guests, even when they have the feeling that they’ve already seen everything. In 2013, Konstantin Filippou opened his first restaurant, Konstantin Filippou and, seven months later, he was awarded with three bonnets (Gault Millau) followed by a Michelin star in March 2014. In June 2015, Konstantin’s story continued with the opening of O boufés, and was awarded “Gault Millau Chef of the Year 2016”. Only four months after the opening O boufés, he received two bonnets (Gault Millau) and a Bib Gourmand in the March 2016 Michelin Guide and since 2019 two Michelin stars. “Cooking and eating is my passion. I have been to too many restaurants where food is worshipped and diners whisper. To me it is more important to cook exciting and inspirational delicious food using the ingredients I love with integrity and perfection. I am Greek Austrian and this reflects in my dishes and the spirit of the dining room.”

CULINARY CREATIVITY

SEAFOOD SALAD I SARDINES I BOUCHOT MUSSELS I CORNICHONS Cured sardine (Bretagne/France), on a Remoulade with cornichons, braised Bouchot mussels, sea fennel, tomato-bread croutons (dried tomato), Passe-Pierre.

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KONSTANTIN FILIPPOU

EEL I DUCK LIVER I BONITO I APRICOT VINEGAR Cured balfego tuna, marinated with garum. Tuna is filled with marinated duck liver underneath is smoked eel; with a bonito apricot vinegar stock. on the top of the tuna, slices of portobello (pickled in a mushroom stock), julienne of leek, marinated spinach, fried chanterelle flakes, miyoga, mu-err mushrooms and duck liver foam.

340

CULINARY CREATIVITY

NORWEGIAN SCALLOP I MOUNTAIN CHEESE I TRUFFLE. RADISH Scallop surrounded with Périgord truffle and radish, covered with cheese sauce of 14 months matured mountain cheese. The sauce is based on a broth of radish, dried scallop and pork ribs.

KONSTANTIN FILIPPOU

LANGOSTINO I GRAPEFRUIT I COCHAYUYO I CABBAGE Langoustine on Chinese cabbage stalk, served in a crustacean beurre blanc with chive and calamansi vinegar. Grapefruit gelee and panko crumbles on top, covered with cochayuyuo (seaweed from Chile) and daikon cress.

CULINARY CREATIVITY

ROSE I COCONUT I CHERRY Coconut mousse with two layers of Napolean cherries. Sprayed with a white cocoa butter. On top: cherry gel, red rose chips (cherry), white chips (rose water). Cherry stock with rose water.

343

KRISTIAN BAUMANN

KOAN COPENHAGEN, DENMARK

344

Adopted from Korea, grew up in Denmark with a traditional Danish upbringing that embraced his Korean heritage. Initially passionate about sports, Kristian Baumann discovered his love for cooking during a boarding school experience. His culinary journey led him through various kitchens in Copenhagen and a transformative period at Noma. After a setback in France, he returned to Denmark, working with Christian Puglisi before co-founding Manfreds and Relæ. Covid19 prompted reflection, and inspired by his Korean roots, Kristian, with business partner GM and head sommelier Lasse Peder Nielsen, opened KOAN in 2022. The restaurant’s success, starting as a pop-up at Empirical, led to a permanent home in Copenhagen. With a focus on authenticity and blending Danish and Korean influences, KOAN earned two Michelin stars in just ten weeks, marking Kristian’s culinary homecoming.

CULINARY CREATIVITY

BARBECUED XL NORWEGIAN LANGOUSTINE Caramelised preserved apples, aromatic pepper, kimchi cured ribeye, oxalis and a beef sauce with lobster butter.

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KRISTIAN BAUMANN - KOAN

CHILLED LOBSTER NOODLES Made from heads of lobster and served with a cold broth from claws and oil from the coral of the lobster. Topped with slightly poached rhubarb.

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CULINARY CREATIVITY

HOMAGE TO DASIK (TRADITIONAL KOREAN PRESSED COOKIES) Caramelized rice, sesame and citrus.

KRISTIAN BAUMANN - KOAN

This dish is made from Kohlrabi and served with aromatic herbs and elderflower oil and has two key aspects, the main white kimchi portion, and the broth. These aspects allow guests to experience a whole range of flavours that delicately shows off the combination of Korean and Nordic cuisine.

CULINARY CREATIVITY

CURED DANISH SEA BASS Shekwasha, kombu caramel, sancho, oyster leaves and fermented green chili.

349

LARRY JAYASEKARA

THE COCOCHINE MAYFAIR, LONDON, UNITED KINGDOM

350

Sri Lankan-born Larry Jayasekara studied at culinary school in Devon, England before gaining experience at Michelin level, under some of Britain and France’s most acclaimed chefs. Through Marcus Wareing, Alain Roux, Michel Bras, Raymond Blanc and Gordon Ramsay, Larry’s training was creative, classic and refined. By the time he had achieved the position of Head Chef at Pétrus in Belgravia, he had won the Craft Guild of Chefs, National Chef of the Year 2016 Award and helped retain the restaurant’s Michelin Star. In March 2024, he opened The Cocochine, a celebration of art and the joy of eating, in a stunning mews house in Bruton Place off Berkeley Square in London’s Mayfair.

CULINARY CREATIVITY

DRY AGED TANERA ISLAND JOHN DORY

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LARRY JAYASEKARA - THE COCOCHINE

FIG AND WALNUT TART

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CULINARY CREATIVITY

JAPANESE OTORO,ROASTED FOIE GRAS

LARRY JAYASEKARA - THE COCOCHINE

NORWEGIAN KING CRAB AND MISO

CULINARY CREATIVITY

ROWLER FARM RACK OF VENISON

355

LI CHI WAI

Acclaimed chef Li Chi Wai brings over two decades of culinary expertise to Rosewood Hong Kong in his position as Chinese executive chef at The Legacy House, specialising in refined Cantonese cuisine, including gastronomy from the Shunde region of southern China’s Guangdong province.

THE LEGACY HOUSE TSIM SHA TSUI, HONG KONG

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A master of traditional Cantonese cuisine, Li has served in senior management positions at several top-tier international luxury hotels in the region, most recently including MGM Macau and MGM Cotai. Throughout his career, Li has played pivotal roles in several of Macau’s most prestigious events, including ceremonial banquets for the fourth and fifth International Economic and Trade Forum in Macau. Later, in 2014, he prepared a welcoming dinner for Xi Jinping, President of the People’s Republic of China, during the 15th anniversary celebrations of Macau’s reunification with China. Prior to joining Rosewood, Li also held positions at InterContinental Hong Kong’s Yan Toh Heen restaurant and Maxim’s catering.

CULINARY CREATIVITY

PIPA ROASTED GOOSE The pipa roasted goose derives its name from its elongated, flattened form, resembling the shape of the traditional Chinese instrument. This dish is presented in earthenware designed to mimic the instrument itself. The bird’s flattened shape allows for more fat to be rendered during roasting, resulting in perfectly crisp skin.

357

LI CHI WAI - LEGACY HOUSE

DEEP-FRIED DUCK, MASHED TARO, 24-YEAR DRIED TANGERINE PEEL Li’s version of this famous Cantonese handcrafted dish begins by cooking the duck meat with ginger, green onions, spices, and 24-year-old fermented Dongjia dried tangerine peel until it becomes tender.

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CULINARY CREATIVITY

WOK-FRIED MILK, MANTIS SHRIMP, CRABMEAT, JINHUA HAM EGG WHITE, OLIVE SEED The secret to preparing wok-fried milk lies in the “soft scrambling” technique. Japanese 3.6 milk is combined with egg whites and then cooked in the wok.

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LI CHI WAI - LEGACY HOUSE

STEAMED SPOTTED GAROUPA FILLET, RICE NOODLE, GARLIC Spotted garoupa fillet is a delicate and delicious dish. Served with rice noodles and garlic, it combines traditional cooking techniques with the finest ingredients.

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CULINARY CREATIVITY

STEAMED RICE, CHICKEN, CONPOY, CRABMEAT, DUCK, MUSHROOM BAMBOO SHOOT, 10-YEAR DRIED TANGERINE PEEL The Legacy House’s Dried Tangerine Peel dishes encapsulate the best chenpi from the city of Xinhui in China. This treasured ingredient from the city of Xinhui takes centre stage in this dish. Fragrant steamed rice topped with tender chicken, premium conpoy (dried scallops), succulent crabmeat, duck, mushrooms, bamboo shoots, and 10-year dried tangerine peel.

361

LOÏC PORTALIER

Visionary chef Loïc Portalier believes that a warm welcome is essential for an unforgettable dining experience. His culinary journey is marked by a relentless pursuit of innovation, blending traditional French techniques with modern twists that resonate with guests.

LOUISE CENTRAL, HONG KONG

362

With over ten years of experience in distinguished French kitchens, Portalier brings a wealth of culinary expertise and creativity to Louise. Since 2010, he has had the privilege of working at renowned Michelinstarred restaurants, such as Epiure at Le Bristol Paris and Restaurant Paul Bocuse. In 2018, Portalier embarked on his journey to Asia, he first worked as a sous chef at Belon and Louise under the tutelage of Daniel Calvert and Julien Royer. He then honed his culinary prowess by crafting French classics at Claudine in Singapore. As executive chef of culinary operations at Louise, Portalier infuses each dish with contemporary flair while prioritizing genuine hospitality. His focus on tailoring the dining experience to exceed guest expectations, making everyone feel valued.

CULINARY CREATIVITY

CARAMELIZED ONION TART Caramelized onion tart, served with a comté cheese and onion purée, and a sabayon of yellow wine and comté cheese.

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LOÏC PORTALIER - LOUISE

ORGANIC BEETROOTS Organic beetroots served with a beetroot purée, toasted walnuts, streusel (crumbles) and burrata and wasabi condiment.

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CULINARY CREATIVITY

DOVER SOLE Brittany Dover Sole seasoned with saké and seaweed beurre blanc sauce, served with fresh pomelo, pink radish and bok choy.

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LOÏC PORTALIER - LOUISE

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CULINARY CREATIVITY

“FABIEN D’ENEOUR” BRITTANY PIGEON Brittany Pigeon served with a pine nuts crumble, fennel condiment and purée, pastilla, fermented pepper gel seasoned with a diable sauce.

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LOÏC PORTALIER - LOUISE

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CULINARY CREATIVITY

ROASTED YELLOW HONG KONG CHICKEN Local roasted 6 months old yellow chicken, served with Niigata Japanese rice and a side of green salad.

369

With 18 years of experience in esteemed kitchens across London and India, Manav Tuli brings a wealth of expertise to Leela. His culinary journey began in Kerala, where he gained a deep understanding of southern Indian culture and cuisine. He further honed his skills at The Oberoi in Rajasthan, adapting to the region’s unique culinary style.

MANAV TULI

His international explorations included Mauritius before settling in London, where he advanced his career at notable establishments like Chutney Mary Chelsea and Chutney Mary St. James. In 2018, he reopened Tamarind, the first Indian restaurant in London to earn a Michelin star.

LEELA CAUSEWAY BAY, HONG KONG

370

From 2020 to 2023, Manav led CHAAT at Rosewood Hong Kong, transforming it into a culinary powerhouse that earned a Michelin Star, the One Diamond award from the Black Pearl Guide, and multiple accolades, including Rising Star by SCMP 100 Top Tables 2021 and Chef of the Year by Tatler Dining Awards 2022. His innovative approach to Indian cuisine established CHAAT as a premier destination for modern Indian dining in Hong Kong. At Leela, Manav’s visionary leadership transforms the restaurant into a culinary playground inspired by the Hindu concept of “leela,” or divine play. Located in Lee Garden Three, Leela showcases the vibrant regional cuisines of India through a blend of tradition, creativity, and sustainability. Each dish tells a unique story, inviting guests on an extraordinary gastronomic journey from tantalizing street snacks to exquisite curries. Manav’s culinary talents shine, promising an unparalleled dining experience that celebrates the nuances of Indian cuisine.

CULINARY CREATIVITY

TOKRI CHAAT It is believed that this innovative dish originated in Lucknow at the Royal Café, where the tradition of eating chaat in an edible basket began. The basket is made from grated and deep-fried potatoes, and filled with potato patties, bhallas, chickpeas, saunth, curd, tamarind chutney, and garnished with pomegranate seeds. I had the opportunity to meet Hardayal Maurya, the Chaat King and creator of this dish.

371

MANAV TULI - LEELA

KANDHARI LAMB CHOPS The Kandahar region in Afghanistan has influenced the cuisine of the Punjab region in India, where dishes like Kandhari gosht, a flavourful lamb curry with pomegranates.

372

CULINARY CREATIVITY

PORK PANDI CURRY Pandi curry is believed to have originated during the days of the Raj when wild boar was hunted and eventually ‘curried’. The flavourful masala consists of pepper, cumin, coriander seeds, mustard, onions, and green chilli. The key ingredient is kachumpuli, a thick and black fermented juice obtained from the fruit of a local tree called Panapuli. It has a resemblance to balsamic vinegar and is similar to kokum.

MANAV TULI - LEELA

THRISSUR CRAB CURRY Hailing from the Thrissur region of Kerala, the Thrissur crab curry features roasted coconut, tamarind, and black pepper for a sumptuous taste of India’s famous coastal cuisine.

CULINARY CREATIVITY

KOTHAMALLI BONE MARROW & BEEF CHEEK BIRYANI Presents a new spice mix crafted by Manav, reflecting flavours from Thanjavur cuisine and the rich culinary heritage of the Maratha dynasty, inspired by the famous Kothamalli mutton curry.

375

MANOELLA BUFFARA

The year 2023 was special for Manoella Buffara. Her restaurant, Manu, reached the 35th position on the Latin America’s 50 Best Restaurants list. Additionally, she received the Caña Sustainable Restaurant Award and with three knives on THEBEST 2024 The Best Chef Awards. As if that weren’t enough, Manu was a judge on the sixth season of the reality show The Taste Brasil.

RESTAURANTE MANU CURITIBA, BRAZIL

376

According to Alex Atala and curator and gastronomic journalist Andrea Petrini, Manu put Curitiba on the world gastronomic map. Opened in January 2011, the Manu restaurant has 6 tables and serves an average of 20 people per night, working exclusively with seasonal, fresh ingredients, and 60% vegetable products. Manu knows all the ingredients she uses in her recipes, as well as who produces them; 80% of her suppliers are located within a 300-kilometer radius of the restaurant. Since the opening Manu, she has been involved in sustainability actions, such as the preservation of native Brazilian bees, encouraging young producers not to abandon fishing and agriculture areas in Paraná, and urban gardens, which stimulate the creation of community gardens on vacant lots in Curitiba. In 2020, she launched the Manu Buffara Institute, responsible, among other initiatives, for the Alimenta Curitiba event, which takes place annually, distributing food and promoting education and social inclusion actions in the poorest areas of the city. Elected in 2022 as the Best Female Chef in Latin America by the 50 Best Academy, and since 2019, Manu has been a judge at the Basque Prize, where a group of important chefs from the world of gastronomy gather annually to discuss the future of gastronomy and elect the winner of the prize.

CULINARY CREATIVITY

CARABINEIRO SHRIMP AND HORSERADISH

377

MANU BUFFARA - RESTAURANTE MANU

CARROT AND LEVAIN SAUCE

378

CULINARY CREATIVITY

LEEK AND CLAMS SAUCE

MANU BUFFARA - RESTAURANTE MANU

ZUCCHINI AND MUSSEL

380

CULINARY CREATIVITY

LACTO KVASS AND TOMATO

381

MERLIN LABRON-JOHNSON

OSIP BRUTON, UNITED KINGDOM

382

Growing up in the English county of Devon, Merlin’s culinary education began when he left school to train as a chef. Various positions and stagiaires followed, including at In de Wulf under Kobe Desramaults in Belgium, where he accepted a permanent position becoming Kobe’s sous chef. In 2014, Merlin opened Portland in London, which, nine months later, when he was just 24, was awarded a Michelin star. A sister project, Clipstone, followed in 2016. Missing the daily connection to the land, though, in 2019, moved to Bruton, in Somerset, where he opened Osip, as his first solo venture. In 2021, Osip received its first Michelin Star, followed by a Green Star in 2023. In August of 2024, Osip relocated within Somerset to a bigger site.

CULINARY CREATIVITY

CRUDITÉS OF FARM VEGETABLES

383

MERLIN LABRON-JOHNSON - OSIP

CHILLED COURGETTE SOUP WITH GOOSEBERRY AND SPIDER CRAB

384

CULINARY CREATIVITY

COURGETTE FLOWER WITH CRAB MAYONNAISE AND MARIGOLD

MERLIN LABRON-JOHNSON - OSIP

FERMENTED POTATO BRIOCHE, GLAZED IN LAMB FAT

386

CULINARY CREATIVITY

BEETROOT TACO

387

MICHAEL VAN DER KROFT

TRES ROTTERDAM, NETHERLANDS

388

Tres is a 12-seater restaurant at Kop van Zuid-Entrepot in Rotterdam that presents a playful set menu. Run by Michael van der Kroft and his partner Emy Koster. A true passion project, based on the couple’s vast experience in fine dining. The menu at Tres changes every season and is carefully crafted to showcase the best of Dutch seasonal ingredients. Michael van der Kroft draws on his creative flair and his passion for science to create dishes that are sure to delight even the most discerning palate. His culinary style is all about flavors, and in the pursuit of the pure and unique flavor he completely eliminated salt, using such technically sophisticated ingredients as seaweed salt crystals and caramel salt instead. Some of the ingredients take nine months and longer to elaborate in Tres laboratory, as Michael’s passion for culinary science techniques is at the core of every menu he develops. At Tres, they give you an intimate dining experience, a night without a single thought of yesterday or tomorrow. They share stories of farmers and artisans that have contributed to what they are today and the restaurant’s philosophy. The best producers and growers have been invited to be a part of this celebration of Dutch produce.

CULINARY CREATIVITY

CLASSIC TARTELET WITH PUFFED PUMPKIN SEEDS AND A SMALL PASTEL DE NATA

389

MICHAEL VAN DER KROFT - TRES

MORELS, HAZELNUTS AND PINE SAUCE

390

CULINARY CREATIVITY

A TRIBUTE TO VAN GOGH Spinach, three types of fudge of corn, bell pepper and miso.

MICHAEL VAN DER KROFT - TRES

‘LAMB’S WOOL’ CANDY FLOSS WITH WILD GARLIC

CULINARY CREATIVITY

SOFT MILK SKIN ‘BAO’ Filled with sweet potato, leek and pumpkin ‘xo’ served with an egg yolk sauce.

393

MIKAEL SVENSSON

Born and raised in Skåne, in the countryside among farmers and open landscapes, Mikael Svensson wasn’t interested in cooking when he was young and was not sure about going to culinary school. Since he liked to eat and always had good food at home he didn’t participate very much in cooking at home but his career as a chef started at school in Kristianstad, where he fell in love with cooking. In 2013, he opened Kontrast and in 2016 it was rewarded its first Michelin star, Currently Kontrast has two Michelin stars and 1 green star.

RETSTAURANT KONTRAST OSLO, NORWAY

394

A culinary innovator known for his commitment to Nordic cuisine, Mikael’s cooking philosophy is all about working with sustainable and organic ingredients from local producers. He blends traditional techniques with modern flavours, emphasizing seasonal and locally sourced ingredients. As head chef at Kontrast, he creates dishes that celebrate Norway’s rich gastronomic heritage while pushing the boundaries of contemporary cooking. He started his culinary career in some of Europe’s finest kitchens, working at several Michelin star restaurants in Europe before opening his restaurant - Kontrast. Mikael’s gastronomic journey has taken him to work with different types of cuisine from Old French Classic to Modern Spanish to a New Nordic. His passion for sustainability is evident in every plate, as he strives to minimize waste and highlight the importance of environmental stewardship. Mikael’s culinary journey inspires both diners and aspiring chefs alike.

CULINARY CREATIVITY

OYSTER CHAWANMUSHI Made with local “invase” oysters, baked turnip and caviar. Served with an oyster and tagetes butter sauce.

395

MIKAEL SVENSSON - RESTAURANT KONTRAST

SCALLOP POACHED IN A SCALLOP BUTTER Grilled, served on a baked scallop roe cream with roasted scallop roe and a sauce based on the scallop skirt.

396

CULINARY CREATIVITY

RAW NORWEIGIAN FJORD SHRIMPS Seasoned with a lemon drop chili salt. Poached rhubarb and served with a rhubarb and Bøckling dashi.

MIKAEL SVENSSON - RESTAURANT KONTRAST

CRÈME BRULÉE Organic Norwegian duck liver with duck breasts cured in juniper and coffee.

CULINARY CREATIVITY

NORWEIGIAN LANGOUSTINE grilled tale and ragu of the claws with grilled carrot miso and langoustine butter. Sauce made of langoustine garum and strwaberry vinegar.

399

Ekstedt in Stockholm revolves around ancient Scandinavian cooking techniques, especially using fire. What drives Niklas Ekstedt in the kitchen is a curiosity about the past and a desire to blend those old-world techniques with modern flavors.

NIKLAS EKSTEDT

Growing up in Järpen, a small village in Jämtland in the northern part of Sweden, Niklas Ekstedt spent long periods outdoors exploring the wild, and later the Stockholm archipelago where he found himself drawn to woods and especially birch trees.

EKSTEDT STOCKHOLM, SWEDEN

400

He started researching ancient cooking techniques and extensively read eighteenth-century cookbooks on Sweden’s pre-electrical cuisine and decided to launch a restaurant that would pay homage to this period in history, but also to his childhood and heritage. With this and his decades-long appearances on TV with cooking and restaurant programs, Niklas Ekstedt has become both a household name and cooking legend in his native Sweden. In 2011, Niklas Ekstedt opened in central Stockholm showcasing his bold, primal and radical return to ancient cooking. A fire pit, a wood fired oven and a wood stove and was awarded with a Michelin star just two years after. No gas, no electricity, and no gadgets: at Ekstedt, they cook everything on fire, using ancient Scandinavian cooking techniques to make contemporary food with carefully selected seasonal ingredients and Swedish flavours. His menu follows the seasons.

CULINARY CREATIVITY

FLAMBADOU WILD OYSTER AND BEURRE BLANC

401

NIKLAS EKSTEDT - EKSTEDT

SEAWEED FRIED LANGOUSTINE, CELERIAC AND SOLARIS

402

CULINARY CREATIVITY

JUNIPER SMOKED SPRING LAMB

NIKLAS EKSTEDT - EKSTEDT

WOOD OVEN BAKED PORCINI MUSHROOM SOUFFLÉ, WOODRUFF ICE CREAM AND WILD BLUEBERRIES

CULINARY CREATIVITY

TOASTED HAY GRANITA, ROSE QUINCE AND INGRID MARIE APPLES

405

Paco Pérez is one of the leading practitioners of 21stcentury cuisine, while also being a shy and reserved kitchen worker. Born in Huelva, Paco Pérez wanted to become a footballer, but his fascination with cooking eventually won (as a child, he managed to invent a pizza while baking it under the sun). Aged 12, he started to work in his family’s tapas bar, and this gave rise to his true passion. He combined his studies with working in different restaurants and finished his training with Michel Guèrard and Ferran Adrià. These placements changed his outlook towards cuisine and laid the foundations for what he was to achieve at Miramar.

PACO PÉREZ

The Miramar story is that of a young Paco Pérez falling in love with a girl at Miramar port, the granddaughter of the founder. They converted the restaurant into a twostarred Michelin venue, turning the restaurant into a pilgrimage for foodies from around the world. Miramar is a life-long, professional, family-made project, with the past and present coming together in Llançà. There, where the sea and mountains meet, Paco showcases his vision of culinary tradition and the avant-garde, using the finest products and the most skilled techniques.

MIRAMAR LLANÇÀ, SPAIN

406

Paco Pérez represents the haute cuisine of the Mar d’Amunt where the sea is present in body and soul in Miramar cuisine. In Miramar, raw material from the closest environment is worked, as well as from other environments in the Iberian Peninsula, always prioritizing its quality, to give value and voice to the plurality of this shared territory. With Andalusian roots, Paco is very aware of that land and its culture, and in his seafood cuisine today one can feel the echoes of those origins. With his experience as a culinary craftsman, his refined technique, his sustainable awareness, his respect for the material he works with and his highly valued collectors, what makes Paco the happiest is generating happiness for the diner who sits at his table.

CULINARY CREATIVITY

CHIPIRÓN DE MOISÈS I SQUID FROM MOISÈS A homage to unique fisherman Moisès from Cadaqués, that uses ancestral techniques for capturing a very delicate squid.

407

PACO PÉREZ - MIRAMAR

PATATA, JUDÍA Y CAVIAR I POTATO, BEAN AND CAVIAR The idea of elevating a humble elaboration, bean and potato, with caviar.

408

CULINARY CREATIVITY

LÁGRIMAS DE ESPÁRRAGO ASPARAGUS TEARS An invitation to paint and collect asparagus shaped in strips and spheres.

409

PACO PÉREZ - MIRAMAR

410

CULINARY CREATIVITY

OSCURO I DARK The power of darkness is distilled in this Catalan onion dressed in squid ink.

411

PACO PÉREZ - MIRAMAR

CULINARY CREATIVITY

ALMENDRA EN UNA NUBE I ALMOND IN A CLOUD Almond’s softness inside a dreamy texture sugar cloud.

PALASH MITRA

PRINCE AND THE PEACOCK CENTRAL, HONG KONG

414

Black Sheep Restaurants’ culinary director for South Asian cuisines Palash Mitra is a technically gifted chef, a devoted family man, and a master of cheeky humour. He has a deep understanding of the culture and history of the Indian subcontinent and brings this with sincerity to his cooking, expertly weaving the subtle narratives of South Asian cuisine. He takes a thoughtful approach to food, believing it has just as much to do with emotions and nostalgia as technical skill. The team at New Punjab Club have built a dining institution with Palash’s knowledge, nostalgia, and expertise as the cornerstone. In the 2019 guide, their hard work was rewarded with a Michelin star, the first ever for a Punjabi restaurant.

CULINARY CREATIVITY

BOTI KEBAB Charbroiled loins of beef marinated with yoghurt, malt vinegar and house ground spices.

415

PALASH MITRA - PRINCE & THE PEACOCK

PANDHRA RASSA Three yellow chicken is filled with chicken farce, pistachios, ginger, and green chillies. It is then slow roasted and stewed in a coconut and poppy seed rassa. Pandhra Rassa is a Marathi term, it translates to white curry. It is a soup made from meat stock.

416

CULINARY CREATIVITY

LOBSTER MOILEE Lobster Tail stewed in coconut milk, ginger, green chillies, shallots, curry leaves and turmeric. Moilee - Indian origin curry prepared with fish or seafood and coconut milk. Kerala cuisines are famous for their unique blend of flavours and spices that tantalise the taste buds. The use of coconut is prominent in Kerala cuisine.

417

PALASH MITRA - PRINCE & THE PEACOCK

MEEN PORICHATHU Plaice (Dover Sole) marinated with ginger, garlic, shallots, curry leaves, green peppercorn, and toddy vinegar. The fish is cooked on a griddle, not fried.

418

CULINARY CREATIVITY

SCALLOP PULAO King scallops cooked with unpolished matta rice. Pulao is cooked by boiling rice in a seasoned broth. This one pot dish is made by cooking fragrant matta rice with aromatic spices and stock. Coconut milk is added to add richness of flavour.

419

PAOLO CASAGRANDE

LASARTE BARCELONA, SPAIN

420

Lasarte is the embassy of Martín Berasategui’s cuisine in Barcelona. It opened its doors in January 2006. Just a year after opening, the restaurant earned its first Michelin star, and since 2017, it boasts 3 Michelin stars. Lasarte was the first restaurant in Barcelona to receive the highest distinction in the prestigious red guide, with Paolo Casagrande leading the kitchen’s day-to-day operations. In addition, Lasarte Restaurant has held the highest rating – 3 Soles – in the Spanish highly acclaimed Repsol Guide since 2019. The restaurant stands out for its modern and avantgarde appearance, with spacious and bright areas. Emphasis on light, oak wood textures, and the selection of furniture have been the main foundation of the entire renovation project - the work of architects Oscar Tusquets and Tote Moreno, and designer Mercè Borrell - aimed to give the restaurant a unique personality. Lascarte’s gastronomic offerings maintain the essence of Martín Berasategui’s cuisine with the significant personal touch of executive chef Paolo Casagrande. The menu at Lasarte combines some of Berasategui’s signature dishes with otherwise new proposals created especially for Lasarte by Casagrande. The cuisine of Lasarte is one where the product takes center stage, where the numerous ingredients in a dish are balanced to achieve excellence. The cuisine of Berasategui and Casagrande avoids the superfluous and is highly respectful of the environment, the sea, and the land that nourishes it.

CULINARY CREATIVITY

MILLE-FEUILLE OF EEL, FOIE GRAS, AND GREEN APPLE

421

PAOLO CASAGRANDE - LASARTE

SQUID TARTAR WITH GREEN APPLE JUICE AND SQUID EMULSION

422

CULINARY CREATIVITY

SOLE AND BITTER LEMON VELOUTÉ

423

PAOLO CASAGRANDE - LASARTE

GRILLED SEA BREAM Ragout of sea snails and cockles on a crab stock, fine pistachio cream, and star anise.

CULINARY CREATIVITY

CREAMY BASIL, LIME AND BERGAMOT

425

‘PAM’ PICHAYA SOONTORNYANAKIJ

POTONG BANGKOK, THAILAND

426

2024 Asia’s Best Female Chef, Pam is the first female to receive a Michelin star and Michelin Thailand Opening of the Year Award for Restaurant POTONG. The Michelin Opening of the Year Award was for the successful opening the dining venue over 12 months, with a creative degustation concept and cuisine approach, which has had an impact on the local gastronomic scene. Thai by birth, Thai-Chinese-Australian Pam (Pichaya Utharntham) was brought up in Bangkok, Thailand. She graduated with high honors and was awarded 1st in management and culinary at The Culinary institute of America, she then went on to train and work at JeanGeorges under the tutelage of Mark Lapico. In 2011, at the age of 21, Pam became the first youngest chef to be awarded as winner of Asia Youth Hop Cooking by Les Disciples d’Escoffier. In 2012, she was awarded by Her World Magazine “2012 Young Women Of The Year” and with returning to France, she was awarded first runner-up for the globally known contest Young Talent 2012 by Les Disciples d’Escoffier. 5 Elements, 5 Senses - Different times and locations can greatly influence ones tasting profile over another. Through Pam’s researches and culinary journey, she defines her own framework by mastering each element. Every element encompasses its very own unique and inherent properties and when combines, they work simultaneously to create one untied universe. This led to develop a culinary principle - Her 5 Element philosophy of Salt, Acid, Spice, Texture and Millard Reaction at POTONG, the progressive Thai-Chinese Cuisine by Pam. The restaurant is the family’s ancestral building that used to be the POTONG’s Traditional Medicine House situated in the heart of Yaowaraj, Chinatown Thailand.

CULINARY CREATIVITY

POTONG PADTHAI

427

‘PAM’ PICHAYA UTHARNTHAM - POTONG

SIGNATURE DRY AGED DUCK

428

CULINARY CREATIVITY

EVOLUTION OF CRABS

‘PAM’ PICHAYA UTHARNTHAM - POTONG

YIN YANG NOODLE

CULINARY CREATIVITY

SALAK

431

CODA is the first and only 2-star restaurant in Germany whose cuisine is inspired by desserts. The progressive menu is made up of extraordinary dishes that do not fit into any traditional restaurant category. “Savory” or “sweet” are transformed into new worlds of taste. Conventional distinctions between starter, main course and dessert do not exist at CODA. What was initially opened as a dessert bar is now a nonconformist top restaurant with 2 Michelin stars. René Frank invites his guests to mentally free themselves from existing norms and established tasting menu sequences. At CODA, René creates a free-spirited menu with exceptional culinary combinations. The intense umami from protein-rich pulses, mushrooms and fermented rice meets the natural sweetness of vegetables and fruit. Tart notes from herbs are balanced with the saltiness of cheese and the acidity of citrus fruits. The drinks at CODA play a major role, too, especially the pairing drinks. They are accurately matched to the menu and complement the flavors on the plate: homemade infusions and carefully selected and handcrafted spirits create a drink that completes the dish.

RENÉ FRANK

CODA’s changing wine flight also ensures an exciting transition between the ervings and completes the evening’s gourmet journey by the glass.

CODA BERLIN, GERMANY

432

René Frank himself is one of the most renowned star chefs and patissiers in the world. He has already received the title of “Patissier of the Year” four times (2013, 2016, 2019, 2020), including the one from Gault&Millau and Rolling Pin. He also holds the internationally prestigious title of “World’s Best Pastry Chef 2022”. And, his restaurant CODA was 62nd on The World’s 50 Best Restaurants and won THEBEST 2024, The Best Chef special award. Throughout his career, René has been inspired by the world: His professional stays in Japan, Spain, France, Switzerland and the USA have significantly shaped him and is individual, non-conformist cooking style.

CULINARY CREATIVITY

CAVIAR POPSICLE Osietra caviar “Jasmine” Sturia (France).

433

RENÉ FRANK - CODA

BUTTERCREAM Plum, walnut and dulse seaweed.

434

CULINARY CREATIVITY

CARROT YOGHURT MOUSSE Ginger, finger lime and buckwheat.

RENÉ FRANK - CODA

CIRONÉ CHEESECAKE Coffee and celery.

CULINARY CREATIVITY

GRILLED APPLE Oats, shallot and sultanas.

437

RENÉ FRANK - CODA

ICED BEETROOT Raspberry and tofu.

438

CULINARY CREATIVITY

MOUSSEUX Chocolate mousse, aquafaba, pear, hazelnut and shiitake.

RENÉ FRANK - CODA

PAIRING Sherry Oloroso, César Florido / Cardamom Eau De Vie, Deutsche Spirituosen Manufaktur / Oolong Tea “Si Ji Chun”, Nannuoshan.

CULINARY CREATIVITY

EGGPLANT WITH PECAN NUT, APPLE BALSAMIC AND LICORICE SALT Yellow tomato with chickpea meringue and mousse and lemon tapioca.

441

ROBERTO TORO

Throughout his childhood, Roberto Toro understood the importance of respect for the land. As he got older, Roberto grew closer to the kitchen, developing a love for the produce his farm offered. Unsurprisingly, he went on to study at culinary school, and after graduating, decided he wanted to learn and understand more about ingredients, techniques, chefs, and cultures outside Sicily, and he left the island.

OTTO GELENG TAORMINA, ITALY

442

He moved to Copenaghen in 1997 and worked at the Comwell Hotel for two years before landing a position as demi chef de partie at Noma, where he not only discovered techniques he had never come across before but also met many people that still inspire his cooking to this day. Following this, he moved to Paris to work at Relais Le Louis XIII with Alain Ducasse to learn more about French cuisine before returning to the Italian mainland as chef de partie with the Alajmo brothers at Le Calandre in Veneto. After almost a decade away, Roberto returned to Sicily, joining the team at Grand Hotel Timeo in Taormina as chef de partie. In 2012 after six successful and happy years there, he earned the position of executive chef. Roberto’s cuisine speaks of a chef with an innate understanding of Sicilian produce, with dishes that celebrate the region’s ingredients, full of vivid colour and rich flavour, with an elegant balance of refined simplicity.

CULINARY CREATIVITY

FERMENTED CAULIFLOWER, ORANGE, TURMERIC, CASHEWS

443

ROBERTO TORO - OTTO GELENG

OCTOPUS GRILLED WITH CHICKORY AND SPRING ONION

444

CULINARY CREATIVITY

RAVIOLI PASTA FILLED WITH RUBBIT, CARROT AND ENDIVE

ROBERTO TORO - OTTO GELENG

RISOTTO WITH CUTTLEFISH, ZUCCHINI LEAVES AND CRUSCO PEPPER

446

CULINARY CREATIVITY

SUCKLED PIG, MUSTARD SEEDS, ROASTED AND BELGLIAN ENDIVE

447

A culinary journey spans over 20 years across four countries, shaping a distinctive food philosophy rooted in authenticity and exploration. Sam Aisbett has been presenting his most “authentic cooking” yet – an amalgamation of his inspirations and experiences as a chef, restaurateur, traveller and produce enthusiast. Akuna’s menu defies regional or stylistic constraints, drawing inspiration from the creative possibilities found in Vietnam’s culinary landscape, including a variety of indigenous ingredients, local herbs and spices. With the support of a talented culinary brigade, Sam led Akuna to earn a Michein star and “New Opening of the Year” by La Liste in less than a year, establishing it as a significant force locally and internationally.

SAM AISBETT

Born in Melbourne and raised in North Queensland, Sam’s career began in Australia, advancing through restaurants across Brisbane, Gold Coast, and Sydney. He made his mark at Quay in Sydney, under Peter Gilmore, where he rose to head chef and helped achieve accolades such as Three Hats in the Sydney Morning Herald Good Food Guide. His time at Tetsuya’s in Sydney honed his appreciation for Japanese flavors and mastery.

AKUNA - LE MÉRIDIEN HOTEL HO CHI MINH CITY, VIETNAM

448

In 2016, Sam launched Whitegrass in Singapore, earning it a spot on Asia’s 50 Best Restaurants and three consecutive Michelin stars, celebrated for his interpretation of modern Australian cuisine infused with global influences. After leaving Whitegrass, he returned briefly to Australia before relocating to Vietnam, captivated by Ho Chi Minh City’s vibrant culture, its people, and fresh produce. Today, he continues to cook the food that reflects who he is and showcases what the country’s fine dining experience could be like, while exploring Vietnam’s beautiful produce and flavours.

CULINARY CREATIVITY

PORK & ABALONE IN GOLD AND SILVER Smoked Australian free range pork jowl, “scallop banh cuon”, jade tiger abalone, handmade silken tofu, pork rib and scallop broth.

449

SAM AISBETT - AKUNA RESTAURANT

PORK JOWL & FREMANTLE OCTOPUS Confit pork jowl, Fremantle octopus, pickled straw mushrooms, white kombu, choko shoots, and fish sauce.

450

CULINARY CREATIVITY

SQUID Shaved Arrowhead squid, local samphire, heart of palm, squid dumpling, and roasted squid pearls.

451

SAM AISBETT - AKUNA RESTAURANT

GUINEAFOWL Salt water poached guineafowl, Tasmanian abalone, lotus stalk, white eggplant cream, and black garlic vinegar.

CULINARY CREATIVITY

LYCHEE Frozen lychee souffle, rose scented meringue, moscato d’asti granita, and rose apple jelly.

453

SANTIAGO LASTRA

KOL LONDON, UNITED KINGDOM

454

Santiago Lastra is the co-owner and chef-patron of KOL, which now sits at 17th on The World’s 50 Best Restaurants. Originally from Mexico, Santiago has created strong, bold menus that celebrate his homeland’s rich cultural tastes, aromas, and textures with meticulously sourced seasonal produce from the British Isles. KOL embodies contemporary gastronomy and the belief that ‘the simplest ingredients can be made extraordinary if you believe in them. KOL is five minutes from London’s landmark Marble Arch, with a main dining room at ground floor level, The Chef’s Table and Mezcaleria downstairs. The comfortable interiors of the restaurant have been created around a central show kitchen, where guests can observe the respect given to the food as each dish is prepared. The design blends textural elements of stucco, clay, and travertine with leather, oak, and elm wood features. Colours are based on an earthy palette in various hues of yellow, pink, and burnt orange in an ode to the streets of Mexico.

CULINARY CREATIVITY

GIRASOL. A nod to guacamole, an aztec sauce derived from the Nahuatl words ‘ahuacatl’ and ‘molli’, meaning ‘avocado’ and ‘sauce’. Combining British courgettes, hemp seeds, and confit potatoes achieves the textures and flavours of a typical guacamole, which sits on top of masa crumble. It is then topped with pickled green sunflower buds beds, a pico de gallo using fermented gooseberry juice instead of lime, and sunflower petals, finished with caviar dressed in kelp oil.

455

SANTIAGO LASTRA - KOL

CHILMOLE Derived from the Nahuatl words ‘chilli’ and ‘molli’ (meaning stew or mixture), made with burnt chilis and spices. In place of meat, Kols features a tomato ‘cecina’: pineapple tomatoes semi-dried in pasilla chilli oil to achieve smokiness, umami, and a denser texture, then dressed with chilmole oil made from burnt chilli trim. It is served with fermented blackberry aguachile, sungold tomato chileatole (a typical sweet masa drink) and anise hyssop.

456

CULINARY CREATIVITY

KOJI MOLE Blend dried mulatto, morita, and ancho chillies with roasted nixtamalised rye koji and lamb stock. Roasting rye koji brings a complexity to the mole that’s usually achieved through combining numerous ingredients like spices, nuts, and seeds. After cooking in lamb fat, they serve the mole with lamb loin from a Texel-Suffolk cross spring lamb, finished with a lamb sauce made from roasted lamb bones, charred onions, and tomatoes.

SANTIAGO LASTRA - KOL

TETELA A staple antojito in central Mexico, corn tortillas are filled with beans, wrapped to form triangles, and cooked on the comal. KOLs are filled with wild mushrooms and nettles, before searing on the comal and wrapping with British asparagus, served with quail egg yolk, mole verde, and wild garlic flowers.

CULINARY CREATIVITY

LANGOUSTINE TACO Inspired by the lobster tacos of Puerto Nuevo, a seaside village found between Tijuana and Ensenada in Baja California. Tradition calls for lobster to be fried in pork fat and served with fresh flour tortillas, black beans, and salsa. KOL uses Scottish langoustine caught off the Isle of Skye, one of Santiago’s favourite ingredients.

459

SEBASTIAN FRANK

HORVÁTH BERLIN, GERMANY

460

Originally from Lower Austria near the Burgenland boarder, Sebastian Frank embarked on his culinary journey with training and formative experiences, including a notable stint at Vienna’s renowned Steirereck under the mentorship of Helmut Reit. In 2010, he relocated to Berlin, where he develop his own style at Horváth. And in 2014, he earned his first Michelin star. In 2014. Sebastian Frank and his wife Jeannine assumed ownership of the restaurant, which has consistently held two Michelin stars since 2015. Sebastian Frank’s innovative concept of ‘emancipated vegetable cuisine’ harnesses the power and aroma of vegetables and fruits, seamlessly incorporating them with meat-based flavours and seasonings to achieve a harmonious blend of taste, texture and consistency. A fully vegetarian menu is also an integral part of his vision for emancipated vegetable cuisine. It’s a resounding success: with all its accolades, Horváth currently ranks among the 12 best and most exciting addresses in Germany. Alongside his dedicated team, Sebastian Frank has curated an unconventional yet casually refined fine dining experience that artfully celebrates the seasons.

CULINARY CREATIVITY

MUSHROOM LIVER A vegetarian take on the classic French entrée of the Foie Gras. King oyster mushrooms, made into a creamy, delicate, paste, served with reduced apple balsamic vinegar, and a slice of brioche with apricot seed oil butter.

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SEBASTIAN FRANK - HORVÁTH

CELERIAC RIPE & YOUNG The absolute signature dish of Sebastian Frank; featuring his infamous salt crusted celeriac. A whole celeriac root is preserved for one year in salt dough, until all the moisture has left the vegetable, and leaves behind a crystalline rock full of umami flavour. This is used over the remaining dish, featuring young celeriac slices, a celeriac béchamel and foam.

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CULINARY CREATIVITY

FIRST DIP An anecdote to the first dip placed with a spoon in a fresh bucket of yoghurt or sour cream. Cream is stocked with yoghurt cultures to intensify the texture. The cream is then aromatised by the guest with a paprika-mint reduction and caraway garlic syrup.

SEBASTIAN FRANK - HORVÁTH

Smoked Celeriac with yeast crust Celeriac root is confit in pork fat, then smoked for 3 days, and covered with a crust of baked yeast. This is grilled in the pan, and served with a sauce of celeriac juice, a porcini mushroom cream, and a fresh radish salad.

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CULINARY CREATIVITY

WALK THROUGH MY GARDEN A very limited dish, only served to some lucky guests in the summer, when Sebastian’s garden is yielding. A plate, showcasing the best produces growing in his garden north of Berlin. The dish is finished at the table with an egg yolk sauce, the eggs from the hens he raises.

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Through his extensive knowledge and technical expertise, the three Michelin star chef Sebastien Lepinoy has built a remarkable career transforming restaurants and their teams into notable award-winning establishments. With experience in top kitchens across the globe including France and Hong Kong, Lepinoy creates dishes that emphasize quality ingredients and elegant presentation.

SEBASTIEN LEPINOY

Lepinoy’s culinary creations showcase prized seasonal ingredients sourced from the finest producers across France. Each dish is a testament to his mastery of French haute cuisine, blending precision, artistry, and a deep respect for tradition. Known for his meticulous attention to detail, he crafts dishes that reflect the essence of pure French gastronomy.

LES AMIS SCOTTS ROAD, SINGAPORE

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Often positioned as the guardian of the French Culinary Arts, Lepinoy is dedicated to preserving and passing on the mastery of French gastronomy to the next generation of chefs. His mission extends beyond the kitchen, as he mentors and nurtures young talents, many of whom have gone on to excel in internationally acclaimed restaurants around the world. Since 2019, Les Amis has held three Michelin Stars. Today, the restaurant stands as one of the few in Asia with the coveted “Three Pillars” of excellence: three Michelin Stars (Cuisine), 5 Stars by Forbes Travel Guide (Service), and the Grand Award by Wine Spectator (Wine). Les Amis has also been recognized in several notable awards, including being featured in Asia’s 50 Best Restaurants for 12 consecutive years since its inauguration, a top 100 ranking in La Liste, and earning 3 Diamonds in the Black Pearl Restaurant Guide for 4 consecutive years. Lepinoy’s deep reverence and unwavering dedication to the art of pure haute French cuisine and arts de la table extends far beyond the confines of Les Amis.

CULINARY CREATIVITY

BLUE LOBSTER FROM NORMANDY WITH PEARLS OF CRUNCHY VEGETABLES & COCKTAIL SAUCE A distinct brininess complemented by delicate, succulent juiciness. Each bite offers a perfect balance of textures, from the tender meat to the silky smoothness of the sauce.

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SEBASTIEN LEPINOY - LES AMIS

CAVIAR SERVED ON ROSEVAL POTATOES WITH CONDIMENTS & FRESH HERBS An exquisite presentation of our exclusive Les Amis “Reserve” Caviar, elegantly served on Roseval potatoes with classic condiments and fresh herbs, elevating a seemingly simple dish to a new level of sophistication.

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CULINARY CREATIVITY

RIVER-CAUGHT WILD SALMON TARTARE WITH A SPECIAL SELECTION OF CAVIAR A harmony of river-caught wild salmon tartare, perfectly complemented by our exclusive Les Amis “Reserve” Caviar. The dish’s minimalist plating highlights the elegance and purity of the ingredients, allowing the natural flavours of the caviar to enhance the rich texture of the salmon. A true celebration of simplicity and sophistication.

SEBASTIEN LEPINOY - LES AMIS

FRENCH SEABASS IN IKE JIME STYLE WITH A VEIL OF MUSHROOM, ACCOMPANIED WITH MARINIÉRE SAUCE Delicate French seabass prepared in Ike Jime style, draped in a veil of mushroom, surrounded by seasonal Morriseau mussels, and served with a vibrant mariniére sauce. This colourful summer dish highlights the rich, natural flavours of the sea.

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CULINARY CREATIVITY

GLAZED CELERIAC WITH GREEN ONION AND BLACK TRUFFLE A celebration of seasonal winter truffles from Plantin paired with organic celeriac from Bruno Cayron. This dish reflects the Chef’s commitment to working with suppliers who share a deep respect for quality ingredients.

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SERGIO AND JAVIER TORRES

COCINA HERMANOS TORRES BARCELONA, SPAIN

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Cocina Hermanos Torres is a magical fine dining restaurant created in late 2017 by renowned Catalan twins Sergio and Javier Torres located in the Les Corts neighborhood of Barcelona. Inspired by their grandmother’s love for cooking, their culinary pursuit was clear from a very early age. Later on they were the top students at Arnadí Cookery School in Barcelona and after graduation, a strategic plan was made to work in the best restaurants throughout Spain and Europe to learn as much as possible. Sergio went to Reno de Barcelona and Javier went to Girasol de Moraira. They communicated constantly and tried different kitchen stations to gain experience. It was all part of a bigger strategy that was finally going to materialize – their restaurant in Barcelona - Cocina Hermanos Torres. Today with three Michelin stars, a green Michelin star for their comprehensive sustainable efforts, a maximum three Repsol Suns by the most important Spanish dining guide. The OAD 2024 Top Restaurants ranks Cocina Hermanos Torres in 42nd place. Javier and Sergio Torres as high as No. 20 on The Best Chef Awards 2023 and also entered the prestigious La Liste as a first entry at a joint No. 6 and TheBest 2024 with three knives.

CULINARY CREATIVITY

GALICIAN BEEF AND JAMON CRISP

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SERGIO AND JAVIER TORRES - COCINA HERMANOS TORRES

SHISO LEAF, CITRUS GREEN TEA, YOGURT AND HERBS

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CULINARY CREATIVITY

RAY FISH, PIQUILLO PEPPERS Mangetouts, and Pickled “Pipparas”.

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SERGIO AND JAVIER TORRES - COCINA HERMANOS TORRES

SUCKLING LAMB, HERBS, GARLIC AND ANCHOVY

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CULINARY CREATIVITY

THE AGE OF COCOA

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Restaurant DOUBEK in the heart of Vienna is not just a concept. Rather, it reflects the unique love and passion of Stefan Doubek and Nora Pein in an individual way and down to the smallest detail. At the center of the restaurant is a unique handcrafted wood-fired kitchen. This one-of-a-kind piece was specifically designed for Stefan and developed under his supervision. Born in Lower Austria, Stefan grew up in a family with a rich culinary tradition. From an early age, he discovered his love for cooking and attended one of the most prestigious culinary schools. At just 18, he became the youngest GMC in Austria, launching a remarkable career in Vienna. During this time, he met his partner, and together they earned two Michelin stars and five toques in leadership positions.

STEFAN DOUBEK

In 2023, the couple fulfilled their dream by opening Restaurant DOUBEK in the vibrant 8th district of Vienna, specifically in Kochgasse. Within months, he ranked among the top 10 chefs in Austria and was honored as Newcomer of the Year.

RESTAURANT DOUBEK WIEN, AUSTRIA

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The sensation experienced with every bite is one that lingers and reflects what Stefan Doubek aims to evoke in his creations. The dishes focus on product quality, the craftsmanship behind them, and the courage to create intense yet pure flavors. The guest experience is shaped by the individuality each visitor brings, allowing them to feel welcomed anew with every visit. This combination, paired with a profound attention to detail, creates an immersive atmosphere where guests can truly appreciate the art of cooking and the passion for high-quality ingredients. The story of the restaurant is marked by vision and dedication. The couple discovered the corner location in Kochgasse in a desolate state. No effort or challenge was too great for them to turn this space into a true gem.

CULINARY CREATIVITY

KING CRAB I OTORO I SHIRO KOMBU

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STEFAN DOUBEK - RESTAURANT DOUBEK

CARABINERO I TAMARI I LEMON

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CULINARY CREATIVITY

SESAM I RICE I MUSCOVADO

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STEFAN DOUBEK - RESTAURANT DOUBEK

SCALLOP I SHERRY I JERUSALEM ARTICHOK

CULINARY CREATIVITY

COD I PEAS I DASHI

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STEFAN DOUBEK - RESTAURANT DOUBEK

CHOCOLATE I SALTED CARAMEL I MALT

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CULINARY CREATIVITY

CHOUX I MASCARPONE I CARDAMOM

SUJIRA ‘AOM’ PONGMORN

Born and raised on Charoen Krung Road in Bangkok, Sujira ‘Aom’ Pongmorn grew up around food in a family of professional cooks. From a very early age, she watched her father and aunt cook traditional Thai food and learnt how to prepare Thai style omelettes over a charcoal fire pot, thus igniting her passion for cooking.

KHAAN BANGKOK, THAILAND

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After high school, Aom completed The Oriental Hotel Apprenticeship Program (OHAP) at Mandarin Oriental Bangkok and started her professional career with the hotel’s famous Lord Jim restaurant. During this time, she had the opportunity to assist Juan Amador and Thomas Keller during their guest appearances at Le Normandie. Aom’s fine dining experience continued at Sra Bua by Kiin Kiin at Siam Kempinski Hotel Bangkok, where she learned a different approach to Thai food, immersing herself in the molecular techniques of Henrik Yde Andersen. Later, she became executive chef under Ian Kittichai at the award-winning Issaya Siamese Club. Aom then worked at TWG where she put her creativity to the test, using various kinds of teas to create both Thai and European dishes. She later joined the pre-opening team of The House on Sathorn. In 2016, Aom opened Baan Phadthai with restaurateur Frederic Meyer in a converted shop house on Charoen Krung Road, it became an instant success; it was awarded a Bib Gourmand in the inaugural Michelin Guide Bangkok 2018. At Saawaan, Aom created innovative dishes with respect for the produce and Thai culinary heritage. Saawaan went on to receive a Michelin star and additionally, Aom was the inaugural recipient of the Michelin Guide Young Chef Award in 2021. In 2020, she presented a dish at the Michelin Guide Bangkok Star Revelation and Gala Dinner In 2023, Aom launched her restaurant Khaan, introducing a captivating street-to-royal culinary concept. Inspired by the allure of street food, cherished by both locals and visitors for its approachability and gratifying flavors.

CULINARY CREATIVITY

ANDAMAN TIGER PRAWN Andaman tiger prawns are cooked to medium doneness, paired with pickled lime zest and coconut milk-infused bamboo shoots. Andaman prawns are fresh raw and cured with Thai Northern fermented beans for 24 hours. Mixed with pickled lime zest, bamboo water and flesh of macapuno coconut. The dish is garnished with garlic chives, Bai Krasang leaves, and served with shrimp crackers and shrimp fat sauce.

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SUJIRA ‘AOM’ PONGMORN - KHAAN

RICE PADDY CRAB DIP Aom’s signature dish, inspired by Thai farmers. This dish uses wild rice field crab fat from central Thailand, paired with charcoal-steamed sticky rice. Guests unwrap the banana leaves and dip the sticky rice into the crab fat for an authentic farm-to-table experience.

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CULINARY CREATIVITY

OYSTER TOM KHA Inspired by an ancient Tom Kha recipe, this dish uses royal pickled oyster mushrooms and Belon oysters from France. The soup is accompanied by local vegetables and coconut milk foam, offering a combination of smooth, creamy textures and tangy flavors from the pickled mushrooms.

SUJIRA ‘AOM’ PONGMORN - KHAAN

BUMBAI LAMB CURRY Inspired by King Rama V’s love for Indian cuisine, this dish blends Massaman curry with Indian curry powder and slow-cooked lamb. It is served with turmeric-infused basmati rice, Indian chutney, and homemade pickles to balance the strong spices.

CULINARY CREATIVITY

MANGO STICKY RICE A modern interpretation of the classic dessert, featuring black sticky rice fondant with mango ice cream wrapped in coconut ganache. The dish is complemented by mango gel, fresh mango, crispy mung bean sheets, and cashew nut praline for a mix of tangy, sweet, and nutty flavors.

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THEIGN PHAN

Smacked cucumber, century egg salad, and dou su yu (steamed fish with crispy soybean) were specialoccasion dishes in Theign Yie Phan’s family, unknowingly introducing her to Sichuan cuisine. Growing up in Singapore, her family frequented a Sichuan restaurant called Dragon City. As a child, she didn’t realize that she was eating Sichuan food; she just knew it as Chinese food. As head chef of Grand Majestic Sichuan, Theign brings a fresh perspective to this historic cuisine, thanks to encouragement from Christopher Mark and mentorship from Fuchsia Dunlop.

GRAND MAJESTIC SICHUAN CENTRAL, HONG KONG

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Born in Malaysia and raised in Singapore, Theign’s diverse background shaped her discerning palate. Her culinary journey began with a journalism degree at the University of Wisconsin, where a speech by the late Charlie Trotter inspired her to pursue cooking professionally. After graduating, she enrolled in culinary courses at Le Cordon Bleu in Sydney, balancing her dreams with family ties. While working part-time at the Four Seasons Hotel, she explored Sydney’s vibrant Asian communities and later joined Bistro Moncur, a ground breaking French restaurant. In 2018, a chance meeting with Ho Lee Fook’s Jowett Yu led Theign to Hong Kong, where she initially took the helm at Le Garçon Saigon. Three years later, she became head chef at Grand Majestic Sichuan, leading a talented wok-trained brigade. Throughout her journey, Theign has remained connected to her roots. Her cookbook collection began with three Chinese titles, including Fuchsia Dunlop’s Land of Fish and Rice, which has informed her cooking. With years of experience and a passion for learning, Theign continues to grow as a chef, driven by her family and Asian heritage, as she establishes herself as an expert in Chinese cuisine, starting with Sichuan.

CULINARY CREATIVITY

JADE TIGER ABALONE AND WAGYU BEEF TONGUE COOKED IN SICHUAN PEPPERCORN BROTH WITH CELTUCE AND RADISH Abalone and slices of beef tongue are cooked in a numbing peppercorn broth with daikon and celtuce pieces. Hot oil is poured over chilis and peppercorns.

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THEIGN PHAN - GRAND MAJESTIC SICHUAN

WHOLE MUD CRAB FRIED WITH SICHUAN CHILLIES AND PEPPER CORN Wok fried mud crab with a house made mala sauce and fresh peppercorns. Garnished with crispy red chillies and spring onion for texture and fragrance. Spicy and numbing ma-la flavours of Sichuan.

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CULINARY CREATIVITY

PORK WONTONS WITH SWEET AROMATIC SOY AND CHILLI OIL This is a thinner wheat flour wrapper that is made with alkali water which turns the dough yellow. The dumplings are filled with pork seasoned with ginger, scallion & salt. The dumplings are boiled then served with black bean chilli oil, sesame oil and sweet aromatic soy.

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THEIGN PHAN - GRAND MAJESTIC SICHUAN

PING TUNG HEIRLOOM AUBERGINE WITH PICKLED CHILLIES AND GINGER Aubergine cut into batons and salted to remove excess liquid, and deep-fried. Then stir-fried with sofrito, black Chinese vinegar, DBC, fermented black beans with a sauce of soy, sugar, Chinkiang vinegar and chopped fresh chillies.

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CULINARY CREATIVITY

SHREDDED CHICKEN WITH FRESH SICHUAN PEPPERCORN AND CHILIS Local Chinese three yellow chickens poached and shredded, tossed in numbing spring onion oil and dressed with a chopped chillies and fresh Sichuan peppercorn sauce.

THOMAS BÜHNER

LA VIE BY THOMAS BÜHNER TAIPEI, TAIWAN

498

For over 30 years, Thomas Bühner has been one of the top German chefs in the fine dining business. Born in 1962 in Riesenbeck, he was exposed to the kitchen and cuisine at his grandparents’ establishment at a young age. When he left school, he was unsure about his career path. An aptitude test at the job centre suggested becoming a chef, a baker, or a farmer. Thomas Bühner became a chef and declared to his parents, “If I am going to be a chef, then I am going to have to be a good one.” This standard has guided Michelin-starred chef Thomas Bühner. Considered one of the top chefs in Europe and he has been regarded amongst the highest echelon of German chefs for more than 30 years, he is one of just ten master craftsmen to be awarded three Michelin stars. Bühner’s aspiration is to inspire with his modern, threedimensional aromatic cuisine. The first dimension constitutes each individual product’s natural flavour. The second dimension describes how dishes are prepared. The third dimension represents the extensive range of the cuisine. The cuisine at LA Vie by Thomas Bühner in Taipei, Taiwan, knows no boundaries. Bühner combines excellent products from Taiwan’s mountains, fields, rivers, and sea with cosmopolitanism and the best from around the world. These products are transformed into ideas, and Bühner envisions how the dish will look and taste. It’s like a concert with many instruments, where each flavour is important, and together they create something unique.

CULINARY CREATIVITY

So simple, so pure, so unpretentious and yet so moving! Two ingredients and maximum flavour, served hot (potato foam) and ice-cold (pumpkin curry ice cream) in a single bite. An explosion on the palate.

499

THOMAS BÜHNER - LA VIE

They say that the St. Pierre (John Dory) is a sacred fish because the dark spot on its skin appeared when Peter took it out of the water. I think it is one of the most delicious fish I know. Gently cooked, it develops a glassy core and a wonderful taste. We have arranged it with peas, chanterelles and king crab.

500

CULINARY CREATIVITY

Cod and juicy, tender Wagyu, surf and turf in reverse. The cod is steamed to a core temperature of just 35°C, making it so juicy and tender that it breaks when you put the fork on it. Juicy, flavoursome wagyu and a saffron tea, full of umami, cooked with a combination of kohlrabi and soybeans and flavoured with lemongrass, ginger and, of course, saffron.

501

THOMAS BÜHNER - LA VIE

Fluffy Duck was created during a visit to Hong Kong. The artist Florentijn Hofman had a duck swimming in Hong Kong harbour at the time. We bought some ducks from the stalls and made silicone moulds from them. Here is our spicy version with duck liver and mango, as well as the ‘bath foam’ from the ingredients of the gin cocktail with the same name.

CULINARY CREATIVITY

I find that sauces destroy the excellent flavour of the meat. With this dish, there are only Kagoshima Wagyu porcini mushrooms and a beef tea, consisting of minced Wagyu meat that is heated in a vacuum at 60°C and the resulting meat juice with the 100% meat flavour is served with it.

503

TOHRU NAKAMURA

Born to a German mother and a Japanese father, Tohru Nakamura began his illustrious culinary journey during an internship with Lea Linster in Luxembourg. This experience solidified his decision to pursue a professional cooking career.

TOHRU IN DER SCHREIBEREI MUNICH, GERMANY

504

Tohru in der Schreiberei offers a unique fine-dining experience. Nakamura’s dishes are a testament to his unique German-Japanese heritage. Inspired by his family’s diverse culinary traditions, he embarked on his culinary journey early and refined his craft in top kitchens across Europe and Japan. This rich background has allowed him to forge a unique style: Tohru embraces the fusion of German and European flavors with the essence of kaiseki philosophy, unafraid to explore unusual combinations. That is why the result isn’t strictly Japanese or German, yet it masterfully incorporates local ingredients, showcasing a harmonious blend of culinary influences found nowhere else. Each dish is crafted with meticulous attention to detail, using the finest ingredients to create a symphony of taste that delights the palate. The history of the house where two Michelin-starred Tohru in der Schreiberei is located begins in the 14th century with a wooden structure, later replaced by stone after Munich’s great fire of 1327. Acquired by the city on April 14, 1550, it was extensively rebuilt, marking its first recorded mention.

CULINARY CREATIVITY

SWEETBREAD, PEAS, NDUJA, ANCHOVIS AND SHIOKOJI

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TOHRU NAKAMURA - TOHRU IN DER SCHREIBEREI

OZAKI WAGYU, KOSHIHIKARI RICE, EGGPLANT AND MYOGA

506

CULINARY CREATIVITY

ROE DEER SADDLE, KOJI-CURED, RAGOUT, ANCHOVY, DOUGLAS FIR AND LEEK HEART

TOHRU NAKAMURA - TOHRU IN DER SCHREIBEREI

SHUMAI, CELERY, CHICORY, CHESTNUT AND OOLONG TEA

CULINARY CREATIVITY

WHITE CHOCOLATE MOUSSE WITH MYOGA JULIENNE ON TOP

509

Growing up in Spilamberto, a small town in the countryside outside Modena. Valentino Cassanelli was curious about food and was greatly inspired by his grandmother who was an excellent home cook. Valentino developed a strong sense for the quality of local produce and learned by watching the processes of preparing seasonal produce to provide daily meals for the family. Not surprisingly, these influences lead him from school straight to catering college in Serramazzoni.

VALENTINO CASSANELLI

At 16, he was sent to learn at the famous London restaurant, Floriana in Beauchamp Place in Knightsbridge. He then returned home to complete his course and worked to gain professional experience in a traditional restaurant in Modena.

LUX LUCIS FORTE DEI MARMI, ITALY

510

After graduation, the lure of London’s dynamic restaurant scene saw him back in England, gaining experience in Mosaic in Mayfair, Locando Locatelli in Marylebone and Nobu on Berkeley Street. In May 2007, Valentino returned to Italy to work under two Michelin starred Carlo Cracco in Milan, where he was to remain for three years. Motivated by the strong team, he built a lasting relationship with Carlo, joining him at events internationally and climbing the culinary ladder ultimately gaining the position of junior sous chef. In 2010, Valentino was asked to join two friends at their popular restaurant Sangal in Venice. The synergy between the three young, talented chefs was immediate and with a shared philosophy in pushing boundaries with techniques and ingredient combinations, Valentino was able to grow, not just in confidence but also creatively. In 2011, while still at Sangal, he received an invitation from Carlo Cracco to join the team he was putting together for a pop-up at Principe Forte dei Marmi. Valentino arrived at Principe Forte dei Marmi in February 2012 and a month later, restaurant Lux Lucis opened to huge critical acclaim. It gained its first star in the Michelin Guide Italy 2017 and several awards since then.

CULINARY CREATIVITY

MACKEREL IN SCENT OF COFFEE, PANNACOTTA OF SNAILS AND CAVIAR This is a 2014 dish that represents our idea of brackish flavour, perfume of specialty coffee from Brazil, the creamy pannacotta of snail have and earth delicate taste pushed in salinity and taste from caviar, the jus of quince is fermented for two months to give the right acidity to the plate.

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VALENTINO CASSANELLI - LUX LUCIS

MEZZA MANICA PASTA WITH TAMARIND, SEA SNAILS IN MARINARA STYLE The acidity of the tamarind work like the tomatoes against the sweetness of tamarind in the pasta, like that the elegance and the deep flavours of sea snail come out in a rich strong taste.

512

CULINARY CREATIVITY

WILD SEA BASS WITH GREENS, FIGS OIL AND RED TUNA BOTTARGA SAUCE This main course represents the Italian littoral with freshness and intense flavour. Cooking the sea bass in sea water and the rest made with the balance of the sauce, figs oil, and crispy vegetable.

513

VALENTINO CASSANELLI - LUX LUCIS

GLAZED MUSHROOMS, THYME, AND PINECONE MILK We try to give the same texture and approach of a pigeon breast to the mushroom. Is marinated than grilled and glazed. We serve it with scent of territory, so pinecone milk and thyme green sauce and the vegetable jus is made with all the vegetable scraps.

CULINARY CREATIVITY

CURED PIGEON WITH HERBS OF ROCK AND SEA Pigeon is dry aged for three weeks than grilled on embers and finish on herbs of sea and rocks. Sauce nduja and sea anemones gives the rural pigeon the taste of salinity and sea flavours. Sounds complex but has the personality of the Mediterranean.

515

VANIA GHEDINI

Born in Ferrara and spending her childhood among bread, fresh pasta and cakes at the bakery owned by her grandparents, Vania Ghedini discovered her love for cooking. After graduating from Hotel Management School, in 2006 she enrolled in the Advanced Course in Italian Cuisine at ALMA, where she perfected her culinary techniques, learned to work with raw materials with respect and became familiar with Italy’s gastronomic heritage.

ORO RESTAURANT - HOTEL CIPRIANI VENICE, ITALY

516

At the beginning of 2016, Vania joined the Alajmo Group. After a few months in the brigade of Le Calandre, she spent a period at Grancaffè Quadri in Venice to learn more about the cuisine of the area and then took over AMO Venezia, inside the Fondaco dei Tedeschi, and led its kitchen until 2018. In December of the same year, she followed the Alajmo family to Morocco to take charge of the opening of the Sesamo Restaurant inside one of the world’s best hotels, the Royal Mansour Marrakech, where she remained until the end of 2023. The Alajmo experience marked her profoundly in her thinking, in her way of conceiving cuisine as a game, downplaying its canons, playing with them between lightness and taste. In April 2024, she returns to Venice as head chef of the one Michelin-starred Oro Restaurant inside Hotel Cipriani, a Belmond hotel, under Massimo Bottura as culinary director.

CULINARY CREATIVITY

“MOECHE” EGG SAUCE WITH GUANCIALE AND SQUID INK

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VANIA GHEDINI - ORO

SEAFOOD TORTELLI PASTA

518

CULINARY CREATIVITY

SANT’ERASMO ARTICHOKE

519

VANIA GHEDINI - ORO

LIKE A POTATO “IN TECIA

520

CULINARY CREATIVITY

RISOTTO WITH “BRUSCANDOLI” AND MORLACCO CHEESE

521

VAUGHAN MABEE

The Amisfield experience extends to world-class recreation at Lake Hayes, Queenstown. Guests enjoy the array of wines produced every year accompanied by the freshest local produce. Designed by architect Kerry Mason, the form references the landscape prompting visitors to discover welcoming New Zealand hospitality coupled with breath-taking views.

AMISFIELD QUEENSTOWN, NEW ZEALAND

522

Kiwi executive chef Vaughan Mabee has been with the restaurant since 2012, and prior to that, he worked in California and following at leading three Michelinstarred restaurants such as Martin Berasategui in LasarteOria just outside San Sebastián, and at world-famed five-times awarded “The World’s Best Restaurant” Noma in Copenhagen. Amisfield is an award-winning dining destination named Restaurant of the Year in 2020, 2021, 2022 and 2023 by the Cuisine Good Food Awards. The restaurant has retained 3 Hats (maximum in Australia/New Zealand) and won the Innovation Award for Vaughan Mabee at the Cuisine Good Food Awards 2022. Cuisine Magazine also named Vaughan Mabee Chef of the Year 2019/2020. The restaurant’s culinary creations are crafted from fresh, locally sourced ingredients, and are expertly paired with the estate’s exceptional wines, as well as others. The organic estate boasts a state-of-the-art winery onsite, where the team of expert winemakers practises hand-crafted winemaking techniques to create exceptional wines. Over the past 10 vintages, the estate’s Pinot Noir has received an average score of 92 points from Wine Spectator.

CULINARY CREATIVITY

KINA CRUMPET

523

VAUGHAN MABEE - AMISFIELD

HARE AND CRAYFISH

524

CULINARY CREATIVITY

GREENBONE, WHITEBAIT

VAUGHAN MABEE - AMISFIELD

THE TITI HEART - MUTTONBIRD

CULINARY CREATIVITY

“THE FAR NORTH” 5 SENSES

527

After graduating from university, Vicky Lau initially embarked on a career in advertising as a graphic designer. The knowledge she gleaned during this phase of her life taught her how subtle visual cues can be used to provoke an audience’s response, a skill she would later employ in her cooking. Sparked by her passion for the culinary arts, Lau enrolled in classes at the prestigious Le Cordon Bleu in Bangkok. With a new career path, Lau honed her skills at the Michelin-Starred Cépage in Hong Kong under the tutelage of Sebastien Lepinoy.

VICKY LAU

In 2012, she opened Tate Dining Room serving Frenchinspired dishes with Asian influences from her upbringing in Hong Kong. Her talent for visual artistry is reflected in the immaculate presentation, while her innate creativity and appreciation for gourmet cuisine is evident in the seasonal tasting menu. Inspired to create edible stories, each of Vicky Lau’s menus originate from a common theme and consist of elaborately designed dishes that stir the imagination with their rich imagery and intriguing play on flavours and textures.

TATE SHEUNG WAN, HONG KONG

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In 2013, Vicky’s skill and artistic talent allowed Tate Dining Room to be awarded with one Michelin star by the prestigious Michelin guide Hong Kong Macau. Right at the start of 2015, Vicky was awarded the Veuve Clicquot Asia’s Best Female Chef voted by World’s 50 Best Restaurants, for her signature menu of ‘Edible Stories’ at her French-Chinese restaurant, a reward that marked her as one of the globe’s most influential female chefs. In January 2021, Vicky was awarded with two Michelin stars by Michelin Guide Hong Kong Macau and is the first female chef in Asia to receive such accolade, and remains the undisputed queen of innovative French-Chinese fine dining in Hong Kong.

CULINARY CREATIVITY

ODE TO CENTURY EGG Ode to Century Egg presents a creative dish of century egg mimosa with cured swordfish, eggplant, and Osmanthus jelly paired with squid ink cracker.

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VICKY LAU - TATE

ODE TO LOBSTER A dish which showcases a decadent steamed lobster with Chinese yam, pickled young ginger salad, langoustine, yellow wine mayonnaise, and caviar.

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ODE TO MUSHROOM The shiitake mushroom is treated like a steak and braised in earthy morel mushroom ragout, paired with sticky rice, Chinese kale, and Yunnan red mushroom jus.

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VICKY LAU - TATE

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ODE TO OLIVES Char-grilled sea bass with pickled olive leaf, fish ballotin topped with zucchini and pickled olives, and green olive sauce.

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ODE TO PIGEON Steamed French pigeon breast wrapped with fermented cabbage and chicken mousse, accompanied by braised pigeon leg on the side.

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YOSHIHIRO NARISAWA

NARISAWA TOKYO, JAPAN

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Born in the Chita peninsula in Aichi prefecture, south of Tokyo, Yoshihiro Narisawa’s grandfather ran a Japanese sweet shop and his father ran a western sweet shop. Naturally, the kitchen was his playground. He grew up with a family who had fresh produce directly delivered every morning from farms. It was natural for him to buy ingredients from producers and he learned the importance of this as a child. Sustainability is the key to Narisawa’s cuisine and he is a pioneer of food connected to the preservation of the natural environment. He innovates this creative gastronomy with nature that evolves with the forest in Satoyama Cuisine. Narisawa brings nature to a plate; his culinary philosophy is based on the four seasons where you carefully consider the main ingredient as the core of the dish, a composition of smell and textures which is full of flavours and perfectly balanced. The changes between the seasons, understanding the environment and living a life where one should take what is only necessary for one’s daily life on earth, a lifestyle known as Satoyama Culture. Taking this rich culinary culture of Satoyama and the wisdom of ancestors which is passed through the NARISAWA filter to create a new independent genre called “Innovative Satoyama Cuisine”. From this spirit, Narisawa creates a gastronomy that is beneficial to both body and spirit.

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VIRGIN Young baby oyster, less than a year old. It is served fresh. We serve it with a selection of “green caviar,” tiny snap peas, with olive oil.

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YOSHIHIRO NARISAWA - NARISAWA

TSUBAKI AND KOJI In Japanese food culture, one item stands above, without exaggeration: the Japanese national mold, Koji, or Aspergillus Oryzae. A microbe, living in Japan for over a millennium, its secret power used at NARISAWA in the dessert, Tsubaki and Koji.

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BREAD OF THE FOREST Using the wild yeast from Shirakami Mountains, the bread dough goes through its last phase of fermentation on the table right in front of the guests. The world we live in is replete with these microbes that are not visible to the naked eyes.

YOSHIHIRO NARISAWA - NARISAWA

SATOYAMA SCENERY Responding to the four seasons, the severe changes between them, understanding this environment, and living our lives taking only the most necessary resources for daily life from the earth: this lifestyle is called satoyama culture. The satoyama is beneficial to both body and spirit, and promotes a continuously sustainable environment, a culture beyond value, expressed on these plates as Satoyama Scenery.

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GION FESTIVAL This dish is named the “Gion Festival” after the summer festival held every July in Kyoto. Using Kamonasu eggplant, one of the representing vegetables of summer, as a main ingredient to express the brilliant and shiny appearance of the Summer Festival.

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ANTHONY HADEN-GUEST INGA KHURIEVA SETH HOWE DEBORAH PERLMAN MIKE COCKRILL ELENA SEROFF EVAN SEBASTIAN LAGACHE CHRIS WELLER RICK SECEN BILL BUCHMAN

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DEBBIE DICKINSON GALLERY PRESENTS TRANSFIGURED My latest curation with my gallery, Transfigured emphasizes “neoform,” a fusion from figuration to abstraction that challenges conventional distinctions. This approach invites viewers to experience a dynamic interaction of the tangible and intangible by an example of how the artists were using familiar shapes intertwined with abstract elements. In this dialogue, we encounter reflections of our own lives, inspiring new interpretations of art, identity, and reality itself. Each work in Transfigured embraces personal interpretation, drawing the viewer into an experience of layered meaning that extends beyond the gallery walls.

technology. The straightforward aesthetic of geometry can be seen in Deborah Perlman’s “Screen Shot #12” as she creates different points of view by experimenting with forms. Her use of collage to raise images creates new forms and directions while Mike Cockrill’s “Bouquet” depicts a stunning image of a goddess-like woman in double-exposure. She is a figure on a pedestal and the artist looking on cannot come close to even saying hello (more less representing her in a work of art). It’s the story of a lonely artist while Cockrill’s other works on display are reminiscent of the “empty shirts” in suburbia and Robert Mapplethorpe’s avant-garde black and From Anthony Haden-Guest’s tongue-in-cheek white photography. cartoons that are, according to the artist, “great art Elena Seroff’s Klimt-like paintings of lovers intertwined that also look good hanging on a wall” to a triptych of make exquisite use of lines and pair beautifully with archetypes by Inga Khurieva, the scope of inspiration Evan Sebastian Lagache’s psychedelia-inspired is wide. While Guest is mainly focused on mortality abstractions. Lagache’s goal is to create a new kind of these days and makes wry jokes about death with his art movement, a sort of Impressionism for 2024. Inspired tombstone series (emblazoned with epitaphs such as “I by the strategic rules of chess and a strawberry sunset, should have had more fun”), Khurieva gleans inspiration Lagache’s paintings range from completely black and from the writings of Herman Hesse. While Guest certainly white to an almost luridly colorful “Combustion in the is having fun with his nods to Van Gogh (or, as he calls Clouds.” Chris Weller’s humanistic paintings take a closer him, “Vinny”), stale gossip (that’s over an hour old) look at contemporary life—most notably urban life seen and passports for earthly travel, Khurieva is concerned in “Portrait of Lemon Anderson”—and tempt the viewer with her own childhood—and everyone else’s, for that into imagining the subject’s personal narrative. matter. Symbols—such as eyes and eggs¹—play an Rick Secen’s moodily atmospheric paintings play with integral role in her whimsical paintings and are almost a palette of muted greys and subtle blues, making the reminiscent of a dreamlike atmosphere imagined by most of shadow play. His “Last Light” could be seen as the likes of Chagall. a riff on Edward Hopper’s solitary figures and certainly Seth Howe’s “Spin Series” is a photograph that captures motion and is heavily influenced by the artist’s staunch architectural background. While his pieces are inspired by Brutalism, it’s really nostalgia that fuels the work and the goal of pushing the boundaries of modernism and

muse heavily on loneliness. Finally, as an antidote to grey, Bill Buchman’s paintings move across the canvas like a Jazz tune. As a musician, Buchman is clearly inspired by rhythm, a cacophony of sound and vivid color contrasts that create a lively spectacle.

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TRANSFIGURED - CURATED BY DEBBIE DICKINSON

BILL BUCHMAN | INFINITY OASIS

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BILL BUCHMAN | SAFFRON SATORI

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TRANSFIGURED - CURATED BY DEBBIE DICKINSON

EVAN SEBASTIAN LAGACHE | APEX

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EVAN SEBASTIAN LAGACHE | COMBUSTION IN THE CLOUDS

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CHRIS WELLER | PORTRAIT OF LEMON ANDERSON

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MIKE COCKRILL | BOUQUET

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TRANSFIGURED - CURATED BY DEBBIE DICKINSON

ELENA SEROFF | LOVE IN THREE COLORS #2

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ELENA SEROFF | THE DREAMER

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TRANSFIGURED - CURATED BY DEBBIE DICKINSON

ANTHONY HADEN-GUEST I TO BE CONTINUED

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ANTHONY HADEN-GUEST I NOT VALID

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TRANSFIGURED - CURATED BY DEBBIE DICKINSON

DEBORAH PERLMAN | SCREEN SHOT #8

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INGA KHURIEVA | GENIUS BOY

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SETH HOWE | SPIN SERIES A - #4

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RICK SECEN | LAST LIGHT

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photo credit

ALL PHOTOGRAPHS ARE COPYRIGHT

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COVER ©NARISAWA INSIDE COVER & END PAGE ©WG END PAGE ©COLLAGE CHEFS DISHES END PAGE ©CHEFS END PAGE COLLAGE ©JUSTIN JAMES 3 ©RESTAURANT GUY SAVOY 5 ©JUSTIN JAMES 8 ©WG 11 ©ELBULLIFOUNDATION AUTOR PEPO SEGURA 12 ©THE BEST CHEF 15 ©DEBBIE DICKINSON GALLERY 17-18 ©RESTAURANT GUY SAVOY 20 ©DOUG SINGER 22-27 ©ANDO 28-33 ©TAUBENKOBEL 34-39 ©ALEJANDRO SERRANO 40-45 ©LETIZIA CIGLIUTTI 46 ©MATTHIEU CELLARD 47-51 ©DAVID GIRARD 52-57 ©ALFREDO RUSSO 58-63 @MAGISTRACY DINING ROOM 64-69 ©SUZAN GABRIJAN 70-77 ©CAMINADA GROUP AG 78-83 ©REDONDO BUENO 84 ©JUTTA KLEE 85-89 ©JAMES GILLIES 90-95 & 97 ©GROUPEPIC 96 ©JFM 98-103 ©ESTRO 104 ©MATTIA MIONETTO PHOTOGRAPHY

105-109 ©ANTONIA KLUGMANN 110-115 ©22 SHIPS 116-121 ©SUCULENT 122-127 ©HO LEE FOOK 128-133 ©MAÇAKIZI 134-139 ©KANISHKA 140-145 ©ANTON RODRIGUEZ 146-151 ©MORA 152-161 ©CHRISTOPHE DEVOILLE 162-167 ©DAISUKE HAYASHI 168-173 ©SMOKED ROOM DUBAI 174 & 178-179 ©PÉPA SION-RAUTUREAU 175-177 ©NICOLAS BUISSON 180-185 ©SAHIL RATTAN & HAŌMA 186 ©SARA SANTOS 187-188 & 190-191 ©ALEX ITURRALDE 189 ©MAGDALENA STAURINO 192-201 ©ENEKO ATXA 202 ©DAVID EGUI / JORDNÆR 203-207 ©JESPER RAIS 208-213 ©FAYÇAL BETTIOUI 214-219 ©BROS’ 220 ©ASKA 221-225 ©TOM CORREMANS 226-231 ©PRISM 232-237 ©GAA 238-243 ©CHAAT 244-253 ©RESTAURANT GUY SAVOY 254 ©OCEAN 255-259 ©STILLS PORTUGAL 260 ©THE DOLDER GRAND 261-265 ©FABIAN HAEFELI

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266 ©ANTONIO SABA 267-271 ©JANEZ PUKSI 272 ©JÉRÔME GALLAND 273-277 ©JUSTIN DESOUZA 278-283 ©ANTON RODRIGUEZ 284 ©DANNY J PEACE 285, 288-289 ©IRINA BOERSMA 286-287 ©JUSTIN DESOUZA 290-295 ©JL STUDIO 296-301 @JPARK.STUDIO 302-307 @GRUPO JOSÉ AVILLEZ 308-313 @MÉLISSE 314-331 @JUSTIN JAMES 332-337 @KENJIRO HASHIDA 338-343 @GERHARD WASSERBAUER & KONSTANTIN FILIPPOU 344-349 @KOAN 350 ©JUSTIN DESOUZA 351-355 ©LATEEF PHOTOGRAPHY 356-361 ©THE LEGACY HOUSE 362-369 ©LOUISE 370-375 ©LEELA 376-381 ©RUBENS KATO 382-387 ©DAVE WATTS 388-393 ©PIETER D’HOOP 394-399 ©KONTRAST 400 ©CALLE SVÄRDLING 401-405 ©EKSTEDT 406-413 ©FRANCESC GUILLAMET 414-419 ©PRINCE AND THE PEACOCK 420-425 ©LASARTE 426-431 ©POTONG 432-441 ©CLAUDIA GOEDKE 442-447 ©OTTO GELENG 448-453 ©AKUNA RESTAURANT

454-457 & 459 ©REBECCA DICKSON 458 ©ANTON RODRIGUEZ 460-461 ©RENÉ RIIS 462 ©HORVÁTH 463-465 ©STEFFEN SINZINGER, CONTENT & COMMUNICATION 466-471 ©LES AMIS 472-477 ©COCINA HERMANOS TORRES 478-479 ©CHRISTIAN MAISLINGER 480-485 ©PATRICK GRIESBACHER-TAFNER 486-491 ©KHAAN 492-497 ©GRAND MAJESTIC SICHUAN 498 ©KIRCHGASSER PHOTOGRAPHY 499-503 ©LA VIE BY THOMAS BÜHNER 504-509 ©TOHRU IN DER SCHREIBEREI 510-515 ©LUX LUCIS 516-518 & 520 ©LETIZIA CIGLIUTTI 519 & 521 ©MARCO VALMARANA 522-527 ©AMISFIELD 528-535 ©TATE 536-541 ©NARISAWA 542 ©DEBBIE DICKINSON GALLERY 544-545 ©BILL BUCHMAAN 546-547 ©EVAN SEBASTIAN LAGACHE 548 ©CHRIS WELLER 549 ©MIKE COCKRILL 550-551 ©ELENA SEROFF 552-553 ©ANTHONY HADEN-GUEST 554 ©DEBORAH PERLMAN 555 ©INGA KHURIEVA 556 ©SETH HOWE 557 ©RICK SECEN END PAGE ©WG BACK INSIDE COVER ©WG BACK COVER ©WG

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The 2021 Specialized Cookbook Publisher - Best In The World by Gourmand Awards, award-winning author Flavel Monteiro has been in the F & B hospitality industry since 1991. His foray into publishing came when he purchased a franchise to publish the Millionaire Magazine in Scandinavia and later a Filipino magazine in the Middle East. It was in 2014 when Flavel created and launched WG Magazine, defining dining opportunities and culinary experiences with chefs from Michelin-starred restaurants, culinary royalty, celebrity fine dining, and culinary lifestyles worldwide. Besides teaming up with some of the best chefs in the world, Flavel collaborated and partnered with some of the best culinary events and chefs worldwide. In 2018, he partnered with Chef Alfredo Russo, Dolce Stil Novo, a Michelin-starred restaurant in Turin, Italy and launched EX.IT—Extraordinary Italian. Dubbed the chef’s whisperer, Flavel was the recipient of the 2019 Independent Publishers Award for his book Coffee: Absolute Gastronomy, the same year he was awarded the Best Book in the World by the Gourmand Awards for Coffee: Absolute Gastronomy and Legacy. 2020 was a culinary book year - Flavel released six books: Come Together: The World’s Finest Chefs on Easter Sunday to put smiles on people’s faces. He published and coauthored the first-ever eBook Home Comforts with The World’s 50 Best Restaurants & Bars. Weeks later Cuisinero: Taste The Philippines was released, a book to help educate and feed children in the Philippines and The Best Of Dubai: A Dining Experience. Flavel was awarded the 2021 Best in the World by Gourmand Awards for five of his six books and the 2021 Specialized Cookbook Publisher. In 2021, Flavel released The Best of Dubai: A Dining Destination and later that summer, he released Come Together For India, a culinary mela with some of the finest Indian chefs. Back To Our Roots came by accident; inspired by a conversation in 2021 between Vikas Khanna and Flavel, the book went on to receive the 2022 The Future Foods 21st Century by Gourmand at the Umeå Food Symposium in Sweden and received the Best Specialized Cook Publisher for the Best Books of 25 years of Gourmand Awards. At Expo 2020 Dubai, Flavel curated 70 of the finest chefs in the world at The Jubilee Gastronomy. He also went on to do the Cartier gala for 700 guests with one of France’s finest chefs. Marking World Food Day on October 16th October 2022; Dubai Cares, part of Mohammed Bin Rashid Al Maktoum Global Initiatives (MBRGI), and Flavel jointly launched the “Dine. Feed. Educate” initiative to raise funds in support of the education of underprivileged children globally. Flavel released Dine. Feed. Educate - 7 Chefs, 7 Restaurants, 1Initiative. On the same day, he released The Great Indian Khichdi with 50 of the finest Indian chefs from North America to New Zealand with their unique take on this beautiful age-old onepot dish. November 2023, Flavel was honoured for The Best of Dubai by Gourmand Awards in Riyadh, Saudi Arabia for Food Tourism. Gourmand Awards celebrates 30 years in 2024 – 2025 with the BEST OF THE BEST GOURMAND AWARDS 30 YEARS with 202 countries and regions and 1,450 books – under U.A.E., Flavel celebrates with three of his books on this prestigious list. “Your book is an important milestone for gastronomy - Edouard Cointreau, Gourmand Awards, President and Founder”. On 19 November, 2024, Flavel was awarded the Media Award by the Indian Food & Beverage Awards.