The Les Frères Marchand brothers are maintaining their family’s long tradition in fresh dairy produce specializing in cheese, an involvement that dates back to 1880. Philippe, an active member of the Select Committee of the French Association of Cheesemakers-Affineurs and member of the International Cheese Guild, is in charge of the cheese business, while Patrice manages the kitchens of the ‘Lez’art’, ‘P’tit Cuny’ and ‘P’tit resto du marché couvert’ restaurants in Nancy, France.

Fusing European ingredients into authentic Chinese creations, Swiss chef Nicolas Elalouf of Man Mo offers a fresh take on dim sum and Asian recipes. Having worked for L’Atelier de Joël Robuchon in Hong Kong, Chef Nicolas boasts French cuisine’s precision and flair. Coupled with his experience at Ding Tai Fung, he combines the best of worlds by creating meticulously handcrafted dim sum and much more.

Born to restaurant owner parents, Jacques is no stranger to the world of good food. After obtaining a tourism degree, he worked his way up from commis waiter to F&B consultant before moving to Ireland where he cultivated oysters for 15 years. In 2011, he moved to the world-famous oyster cultivation area Marennes-Oléron in his native France, where he has been exporting top quality oysters from his oyster farm and packing center to Asia since 2009.

Chef Thananya “Gai” Kaikaew is the only female chef from the Iron Chef Thailand TV show. Her specialization lies in sweets, so it’s no surprise that desserts star at her restaurant.
Her unique and strong skillfulness in dessert making was built since her early age where sweets are her personal preference. Today, her accomplishment is beyond her dream. Every sweet item that she made is full of imagination and creativity like an art masterpiece that is full of origination and determination.

For more than 15 years now, Chef Thierry Drapeau has been perfecting his craft in the culinary world. When challan ducks — his speciality go-to produce — fall into chef Thierry’s hands, he transforms this star ingredient into a magnificent masterpiece. Situated in the historic Logis de la Chabotterie, chef Thierry’s two Michelin-starred namesake restaurant has garnered much compliments and awards. Now a chef and restaurant owner, chef Thierry also has a new exciting establishment named L’escale by Thierry Drapeau in Saigon.

A master in kappō-dining, Chef Takatomo Izumi is the owner of the one Michelin-starred restaurant Jiki Miyazawa in Kyoto of Japan. Dining at this single-counter restaurant is an unforgettable experience; dish after dish chef Izumi surprises you with simple, blissful flavor combinations. With the freshest ingredients and culinary precision, chef Izumi brings his A-game every single time.

The chef-owner of 1 Michelin-starred Bistrot Saveurs is one of only two British Michelin-starred chefs in France, the other being chef personality Gordon Ramsay. Prior to relocating permanently to France, he was the executive chef at the Savory Grill and before that assistant chef at the Ritz Hotel in London.

A culinary teacher with a lineup of up-and-coming protégés, Chef Rob Van Der Veeken is the head chef at the famed De Karpendonkse Hoeve. Situated in Eindhoven in the Netherlands, the restaurant is renowned for holding its Michelin star ever since 1979. Helmed by Chef Rob, De Karpendonkse Hoeve continues to achieve new heights with his new culinary creativity.

Best known for its now-closed two Michelin-starred restaurant Corton in New York, Chef Paul Liebrandt was considered one of the important pillars of the Big Apple’s culinary scene. Watch the Emmy nominated documentary entitled A Matter of Taste — Serving Up Paul Liebrandt to learn why this genius was named the youngest three-star chef by The New York Times, the best and the brightest by Esquire and best new chef by Food and Wine.

An inspiring Spanish chef and restauranteur, Chef Maria Jose San Roman dotted the provinces of Alicante and Valencia on the culinary map for all-star foodies. Fusing authentic Mediterranean flavors with her own splash of imagination, chef Maria presents inventive dishes at her own Michelin-starred restaurant named Monastrell. As the proprietor of Grupo Gourmet Alicante, she also oversees a collection of six restaurants plus an artisan bakery workshop.

Ambitious and aspirational, chef Bastian Falkenroth made his way to the two Michelin-starred restaurant Le Moissonnier at the young age of 20. Named the favorite chef of the year by the newspaper Frankfurter Allgemeine Zeitung, chef Bastian then took his culinary career to the limelight by opening his very own one Michelin-starred restaurant U. das Restaurant in Dusseldorf of Germany.

While Chef Nick Kim kick-started his culinary journey across Europe, he spent most of his formative years working alongside Masa Takayama at Ginza Sushi-Ko in Los Angeles. As one of the masterminds behind the success of Shuko in East Hampton and New York City, Chef Kim has been awarded numerous accolades including three Michelin stars and a four-star review from the New York Times.