Brazilian

Alex Atala is a Brazilian chef of Palestinian & Irish descent, best known for his restaurant D.O.M. in São Paulo, ranked 4th in the world in 2012 by S.Pellegrino World's 50 Best Restaurants. He’s recognized for blending traditional Brazilian dishes with French and Italian techniques. Atala also hosted a TV show on GNT.

British

London-born Alex Dilling developed a passion for food early, influenced by European cuisine. He started his career at Alain Ducasse’s Adour in New York, earning two Michelin stars in 2012. At Caviar Russe, he developed a love for caviar. Back in the UK, he became Executive Corporate Chef with Hélène Darroze, maintaining two Michelin stars in London & Paris, before gaining recognition at The Greenhouse with his luxurious menus.

French

Christian Le Squer is a French three-star Michelin chef at Restaurant Le Cinq in Paris. He trained in prestigious Parisian restaurants before earning his first Michelin star in 1996 at Café de la Paix, followed by a second in 1998. In 1999, he became the chef at Pavillon Ledoyen, where he earned two Michelin stars in 2000 & a third in 2002. He later founded the Michelin-starred Etc. restaurant in 2008 & La Grande Verrière in 2011. In 2013, Gault et Millau awarded him "five toques" for Ledoyen. Since 2014, he has led Le Cinq, achieving three Michelin stars in 2016.

Spanish

Dani García, a renowned Andalusian chef, blends local ingredients with international techniques. His Madrid restaurant, Smoked Room, earned two Michelin stars upon debut. After achieving three Michelin stars, he shifted to a more casual Spanish cuisine. His Leña Marbella was named the world’s most beautiful restaurant in 2021. Honored as the "Favorite Son of Andalusia" in 2019, he has received numerous accolades, including a Bib Gourmand for BiBo Marbella.

Italian

Davide Oldani, creator of Cucina POP, opened his restaurant D'O in 2003 near Milan, emphasizing high-quality yet accessible cuisine. Trained under renowned chefs like Gualtiero Marchesi & Alain Ducasse, he quickly gained recognition as a top contemporary Italian chef. He received the Ambrogino d'Oro in 2008 & was featured in a Harvard Business School case study in 2013. Expanding his influence, he opened Davide Oldani Cafè in 2014, hosted The Chef on La5, & served as an Expo 2015 Ambassador. He has published books & contributed to La Cucina Italiana & Sport Week for over 16 years.

Barbeque

Dave Pynt revolutionized modern barbecue with Burnt Ends, a Michelin-starred Singapore hotspot since 2018, ranked No. 14 on Asia’s 50 Best Restaurants. Expanding his brand, he launched Burnt Ends Bakery offering artisanal baked goods.

Beyond Burnt Ends, he runs Meatsmith, serving American & Indian-style barbecue in Singapore & Doha. His global ventures include The Ledge by Dave Pynt at Waldorf Astoria Maldives, showcasing local seafood. He was also nominated for The Best Chef Awards 2021.

Neo-Indian

Deepanker “DK” Khosla, born in India, is the creative force behind Haoma in Bangkok, a neo-Indian fine-dining restaurant known for its sustainable and zero-waste approach. Since founding Haoma in 2017, he has transformed it into an urban farm-to-table experience rooted in his “Grow to Give Back” philosophy.

Under his leadership, Haoma earned a Michelin star & a Michelin Green Star in 2022. DK was also honored with the Champions of Change Award in 2021 for his No One Hungry initiative. In 2024, Haoma received Asia’s Sustainable Restaurant Award and was recognized for having the region’s Best Sustainable Wine List.

Portuguese

Hans Neuner is a two-star Michelin Austrian chef known for his work in Portugal. Coming from a tavern family in Leutasch, he trained in top hotels & restaurants across Switzerland, London, the Bahamas, & Germany. Since 2007, he has led the Ocean restaurant in Porches, earning its first Michelin star in 2009 & a second in 2011. Named Portugal’s Chef of the Year in 2009, he is regarded as one of the country’s top culinary figures.

Spanish

The Hermanos Brothers, Sergio & Javier, are renowned Spanish chefs known for modernizing Spanish cuisine. Raised in Barcelona, they trained at top institutions before opening Restaurant Hermanos Torres in 2008. Their innovative approach blends traditional flavors with cutting-edge techniques, earning them two Michelin stars in 2018. They emphasize seasonal ingredients, sustainability, & exceptional dining experiences while also engaging in television & culinary collaborations.

Catalan

Joan Roca i Fontané, is a celebrated chef known for redefining Catalan cuisine. Inspired by his mother’s cooking, he co-founded El Celler de Can Roca in 1986 with his brothers. The restaurant, famed for its blend of tradition & innovation, holds three Michelin stars & was named the world’s best restaurant in 2013 & 2015. His "techno-emotional" approach, incorporating sous-vide, distillation, & "perfume-cooking," has earned him prestigious accolades, including Cook of the Year (2000) & an honorary doctorate (2010).

The Roca brothers opened The Macallan TimeSpirit in Scotland (2024) & announced Fontané in Girona (2025), honoring their Catalan roots. He also shares his expertise through books, emphasizing both innovation & tradition in his culinary philosophy.

French

Julien Royer, co-owner of Odette, a three Michelin-starred French restaurant in Singapore, blends his French culinary heritage with Asian influences. Raised in a farming family in Cantal, France, he developed a deep respect for nature’s ingredients, shaping his philosophy. He also leads Claudine in Singapore & founded Michelin-starred Louise in Hong Kong, earning global recognition for redefining French dining.

Modern Korean

Junghyun “JP” Park, born in Seoul, is a leading force in modern Korean cuisine. After training globally and serving as Chef de Cuisine at Jungsik in NYC, he & his wife Ellia opened Atoboy in 2016, followed by the acclaimed Atomix in 2018, which holds two Michelin stars & ranked 8th on The World’s 50 Best Restaurants list in 2023.

Park was named Best Chef: New York State by the James Beard Foundation in 2023. His growing restaurant group also includes Naro & Seoul Salon, each blending Korean tradition with contemporary innovation.

Arabic

Khaled Alsaadi is a trailblazing Emirati chef who modernizes UAE’s culinary heritage with a global touch. Trained in top kitchens like Nobu, Hakkasan, & Gordon Ramsay’s Bread Street Kitchen, he blends tradition with innovation, using local ingredients in refined ways.

Committed to elevating Emirati cuisine worldwide & serving as a cultural ambassador, sharing the essence of his homeland through his culinary artistry.

British

Kirk Westaway, originally from Devon in Southwest England, is the Executive Chef at JAAN by Kirk Westaway, a two-Michelin-starred restaurant in Singapore. His culinary journey includes experience at esteemed establishments such as The Greenhouse in London and D.O.M. in São Paulo. citeturn0search3 Assuming leadership at JAAN in 2015, Westaway introduced his "Reinventing British" philosophy, crafting modern interpretations of classic British dishes that highlight seasonal ingredients and natural flavors. citeturn0search1 This innovative approach has earned JAAN two Michelin stars and recognition among Asia's 50 Best Restaurants. 

Japanese

Natsuko Shoji, chef-owner of Tokyo’s private dining restaurant été, is a rising star in fine dining. Inspired by haute couture & art, she blends pastry expertise with modern French techniques to create elegant & bold dishes. Her cooking is a synergy between food producers & diners, making each meal a shared experience. She invites guests to discover her culinary paradise at été.

Pastry Omakase

René Frank, born in Wangen im Allgäu, Germany, is a celebrated pastry chef known for his groundbreaking approach to desserts. After training in top kitchens worldwide & serving as head patissier at the three-Michelin-starred La Vie, he co-founded CODA in Berlin in 2016—Germany’s first dessert-only fine dining restaurant, which now holds two Michelin stars.

Named “World’s Best Pastry Chef” in 2022 & 2024, Frank champions natural flavors and sustainability, drawing from his Southern German roots. At CODA, he redefines dessert by blending savory elements & minimizing refined sugars, creating dishes that challenge traditional boundaries.

Spanish

Paco Morales is a celebrated Spanish chef known for reinventing Andalusian cuisine. At his Michelin-starred restaurant Noor in Córdoba, he blends modern techniques with traditional flavors. His culinary philosophy emphasizes sustainability, creativity, & heritage, earning him widespread acclaim & numerous awards.

Spanish

Paolo Casagrande, born in Italy in 1979, is a renowned chef known for his innovative Mediterranean cuisine. After training in top kitchens across Europe, he joined Martín Berasategui’s team, eventually becoming head chef at M.B. restaurant in Tenerife, where he earned a Michelin star in 2009.

In 2012, Casagrande took over as head chef at Restaurante Lasarte in Barcelona, achieving its third Michelin star in 2017. His culinary philosophy focuses on seasonal ingredients and a balance of tradition and innovation. He also directs Orobianco restaurant and co-owns Santalo.86.

French

Stéphane Buron, is a celebrated French chef known for his refined culinary expertise. Joining Le Chabichou in Courchevel in 1987, he became head chef in 1996, maintaining the restaurant’s reputation for premium, regionally inspired cuisine. His accolades include the Prix Culinaire International Pierre Taittinger (2002), the prestigious Meilleur Ouvrier de France (2004), & the Trophée Gault&Millau d'Or (2018). Known for modern interpretations of French classics, his cuisine reflects elegance, precision, & a deep respect for the Savoie region’s culinary heritage.

Modern Arabic

Tala Bashmi is a Bahraini chef known for modernizing traditional Bahraini cuisine. After initially pursuing a career in sports, she trained at the Culinary Arts Academy in Switzerland & gained experience at top restaurants like Hotel Les Trois Rois.

As chef patron of Fusions by Tala in Manama, she blends traditional flavors with contemporary techniques, such as her innovative bamia dish. In 2022, she became the first recipient of the Middle East & North Africa's Best Female Chef Award. Bashmi continues to inspire as a role model for aspiring female chefs.

Thai

Ton Thitid is a renowned Thai chef celebrated for modernizing traditional Thai cuisine. Born in Bangkok, he trained globally before opening Le Du in 2016, where he blends modern techniques with authentic Thai flavors. Le Du earned a Michelin star in 2019 & ranks among Asia's 50 Best Restaurants. Committed to using local ingredients, he promotes Thai cuisine worldwide, making him a leading figure in the culinary scene.

Japanese

Yusuke Takada, born in Japan, is the chef-owner of La Cime in Osaka. After training at Tsuji Culinary Institute & working in top French kitchens like Le Meurice, he opened La Cime in 2010. The restaurant earned two Michelin stars & is ranked among Asia’s 50 Best Restaurants.

Blending French techniques with Japanese ingredients—many from his hometown—Takada creates refined, innovative cuisine. In 2020, he was honored with the Inedit Damm Chefs' Choice Award for his impact on the culinary scene.