Secret de Chef

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Eric Räty

Innovation is an endless process, and challenges make us stronger. I am always inspired by my surrounding environment...

Eric Räty

Recipe is just numbers and words. It's important to bring your soul into the cooking progress and constantly improving it...

Yosuke Suga

I am a Japanese chef but I spent most of my youth in French kitchens. My aspiration of becoming a chef was...

Abashiri Kinki Fish with Red Paprika and Raw Ginger Sauce

Yosuke Suga

Bathing it in a lobster sauce, or a red paprika and ginger sauce makes it a more subtly luscious dish...

Fabrice Vulin

Share favourite recipes based on seasonal ingredients and unveil culinary secrets to successfully prepare Michelin-Star delights...

Hot Duck Foie Gras Escalope With Figs, Fig Compote in Red Win

Fabrice Vulin

This issue, we focus on duck foie gras, now in season in France. Being one of the gastronomic heritage of my country of birth...

Shane Osborn

Chef Shane born and bred in Perth, became the very first Australian head chef to lead a restaurant attaining Michelin star status..

Sautéed potato gnocchi with mushrooms, parmesan and black truffle

Shane Osborn

Arcane serves modern European cuisine, seasonally lead, utilising the finest produce from Japan, France and the UK...

Alvin Leung

People call me “Demon Chef” mainly because I like to challenge people’s expectations and excite their palates...

Alvin Leung

I picked this dish because I was raised in Canada, which is an abundant source of seafood, and the sweet and sour sauce...

Umberto Bombana

To me, a culinary genius is capable of achieving something extraordinary out of the ordinary...

Marinated Tuna Tartare with Citrus and Tofu Emulsion, Royal Oscietra Caviar

Umberto Bombana

On the Italian dining table, we devote to fresh ingredients and simplicity...

Pino Lavarra

As you may already know, Risotto is an Italian specialty that is a prevailing staple in some northern regions of Italy...

RISO AL LATTE OF MOZZARELLA, VEAL SAUSAGES AND CIME DI RAPA

Pino Lavarra

Its lightness complements delight the ethereal quality of the Risotto. The herbal notes of the Grüner Veltliner marries beautifully to...

Paul Lau

Cantonese cuisine is one of the four major culinary classics in China and is characterized by its flavorful and fragrant profile...

Paul Lau

In this issue, I present you a special dish, both minced spring onion and crispy dough are classic Cantonese ingredients...

Richard Ekkebus

Caviar is the most extravagant, perhaps one of the oldest, delicacies in French cuisine...

Oscietra Gold Caviar, Winter Leek, Crème Fraiche, Feuille de Brick

Richard Ekkebus

I hope that you will find this delicate dish a beautiful way to begin a meal with loved ones at home...

Vanessa Hung

One of the brightest stars in Hong Kong’s culinary scene, Chef Vicky from VEA, speaks of his love for cooking and sources of inspiration...

Vanessa Hung

The contemporary Gallic dishes and the bold western take on Chinese ingredients are what keep diners coming back...