Antonio Bachour is one of the world’s most celebrated pastry chefs, internationally recognized for combining technical mastery, artistic presentation, and constant innovation. As the chef-owner of the Bachour restaurants and bakeries in Miami, Brazil, and Mexico, he has redefined contemporary pastry through desserts that balance elegance, precision, and creativity. His latest venture, Mata Café by Bachour in São Paulo, reflects his passion for French-inspired cuisine while showcasing his evolving culinary vision.
Born and raised in Puerto Rico, Bachour developed a love for baking at an early age while managing his family’s bakery. He later refined his pastry skills at the Sands Hotel and Casino and the Westin Rio Mar before moving to Miami in 2001 to pursue new opportunities. Throughout his career, he has worked at acclaimed establishments including Talula, DeVito South Beach, Scarpetta, W Hotel South Beach, Trump Soho Hotel, and St. Regis Bal Harbour Resort, where he collaborated with Michelin-starred chef Jean-Georges Vongerichten.
Bachour’s signature creations have been featured in leading international culinary publications such as The New York Times, So Good Magazine, Dessert Professional, and StarChefs. He is also the author of several bestselling pastry books that have inspired professionals around the world. His achievements have had him some of the industry’s highest honors, including World’s Best Pastry Chef by The Best Chef Awards in 2018 and 2022, the same title from Esquire Magazine in 2019, and the Pastry Innovation Award from La Liste in 2024. Beyond his own restaurants, Bachour regularly teaches masterclasses and collaborates with renowned chefs worldwide. In 2025, he partnered with Qatar Airways to lead the development of the airline’s entire bread and dessert program, further reinforcing his influence on contemporary pastry.

Christian Le Squer is one of the leading figures of contemporary French gastronomy, renowned for a culinary style that combines tradition and modernity while drawing deeply on his Breton roots. His cuisine moves freely between land and sea, with a strong emphasis on exceptional ingredients, refined technique, and the French art of living.
Le Squer began his culinary training in Vannes, Brittany, earning his CAP/BEP in cooking in 1986. In 1996, at the age of 34, he earned his first Michelin Star at Café de la Paix. He joined the kitchens of Pavillon Ledoyen in 1999, where he confirmed two Michelin Stars before earning his third in 2002.
In 2014, Le Squer took over the kitchen of Le Cinq at Four Seasons Hotel George V in Paris. Under his leadership, the restaurant rose from two to three Michelin Stars in 2016, establishing him among France’s most distinguished chefs. That same year, he received five Toques and a 19/20 rating from Gault&Millau and was named Chef of the Year by his peers.
Le Squer celebrated 20 consecutive years of holding three Michelin Stars in 2022, a rare achievement reflecting remarkable consistency and longevity at the highest level of gastronomy. In 2025, he received a record 19.5/20 from Gault&Millau, the highest score of his career. Today, he continues to evolve his cuisine while remaining deeply connected to his Breton heritage and the foundations of French gastronomy.

Pablo Rivero is one of the most influential figures in Argentina’s contemporary gastronomic scene, best known as the owner and sommelier of Don Julio in Buenos Aires. He opened the neighbourhood parrilla in 1999, transforming it into an internationally acclaimed destination that celebrates Argentina’s culinary identity through exceptional beef, local produce, wine and hospitality. Raised in a family connected to butchery and cattle farming, Rivero has built Don Julio around a deep respect for the country’s agricultural heritage and a commitment to regenerative practices.
At the heart of his philosophy is a close relationship with producers, the land and Argentina’s wine culture. Don Julio sources much of its produce from its own farm outside Buenos Aires, while its Hereford and Aberdeen Angus cattle are raised through regenerative farming practices, butchered and aged in-house. Rivero has also developed one of Argentina’s most celebrated wine programmes, with a cellar showcasing thousands of bottles from across the country.
His achievements have established both Rivero and Don Julio among the most recognised names in global gastronomy. Don Julio won the Art of Hospitality Award in 2018 and was named No. 1 on Latin America’s 50 Best Restaurants in 2020 and 2024. In 2025, it ranked No. 3 in Latin America and No. 10 on The World’s 50 Best Restaurants, while also being named The Best Restaurant in Argentina. Rivero was named Latin America’s Best Sommelier in 2022 and The World’s Best Sommelier in 2024. Don Julio currently holds one Michelin Star and a Michelin Green Star, recognising its culinary excellence and commitment to regenerative agriculture.

Eduard Xatruch is one of the leading figures in contemporary gastronomy, internationally recognized for his creativity and innovative approach to modern cuisine. His culinary career began at the legendary elBulli, where he worked alongside Ferran Adrià for nearly fifteen years as part of one of the world's most influential culinary teams, helping shape a new era of avant-garde gastronomy.
In 2012, Xatruch co-founded Compartir Cadaqués with Oriol Castro and Mateu Casañas, followed by Disfrutar in Barcelona in 2014. Since then, Disfrutar has become one of the world's most celebrated restaurants, earning Three Michelin Stars and being named The World's Best Restaurant 2024 by The World's 50 Best Restaurants. The restaurant has also been awarded a Michelin Green Star for sustainability and the prestigious Three Repsol Suns.
Driven by constant experimentation, Xatruch has built an international reputation for pushing the boundaries of contemporary gastronomy. His cuisine is defined by technical precision, playful creativity, and the continuous development of original techniques and culinary concepts. Alongside his partners, he expanded the group's vision with the opening of Compartir Barcelona in 2022 while continuing to collaborate on international culinary and consulting projects. Today, Eduard Xatruch continues to redefine fine dining through relentless creativity, technical innovation, and an unwavering commitment to culinary excellence.

Luiz Filipe Souza is regarded as one of the leading figures in contemporary Brazilian gastronomy, known for an approach rooted in research, technical precision, and Brazil’s rich biodiversity. At the helm of São Paulo’s EVVAI, Souza made history by leading the first restaurant in Latin America to achieve three Michelin Stars, while also becoming the youngest chef in the region to reach this distinction. Throughout more than a decade of his career, Souza has developed a distinctive culinary language centred on the concept of “Oriundi.” Exploring the relationship between Italian tradition and Brazilian ingredients, his cuisine is defined by technical rigour, research, and continuity. Under his leadership, EVVAI has established a recurring presence in major international rankings, including Latin America’s 50 Best Restaurants, The World’s 50 Best Restaurants, and La Liste.
Before dedicating himself fully to EVVAI, Souza worked in renowned kitchens including Reale Casadonna, led by Niko Romito, as well as Girarrosto, Mozza, and Ristorantino. In 2019, he represented Brazil in the Bocuse d’Or final in Lyon, and in 2025, he became President of Bocuse d’Or Brazil, expanding his role in the development of Brazilian gastronomy on the international stage.
In parallel, Souza leads Restaurant Y at Hotel das Cataratas, A Belmond Hotel, where his cuisine explores Brazilian biodiversity and the unique territory of Iguaçu National Park. Today, he continues to bring Brazilian gastronomy to the global stage through a distinctive vision that connects Italian heritage, Brazilian ingredients, research, and technical excellence.

Mauro Uliassi is regarded as one of the world's most respected chefs, having spent more than five decades redefining Italian cuisine through a contemporary lens. His passion for gastronomy began in childhood, growing up surrounded by food, hospitality, and the everyday rhythm of his family's café. With both of his grandmothers working as professional cooks, he learned from an early age that cooking was not simply a profession but a way of life. The aromas of the kitchen, the rhythm of service, and the culture of welcoming guests became part of his world long before he ever imagined becoming a chef.
In 1990, together with his sister Catia, he founded Uliassi in Senigallia, in Italy's Marche region. What began as a modest seaside restaurant has evolved into one of Italy's most celebrated dining destinations. Combining the seafood traditions of the Adriatic coast with the rich culinary heritage of inland Marche, Uliassi has built a cuisine driven by research, creativity, and continuous evolution. His annual Lab tasting menu has become a hallmark of this philosophy, showcasing new ideas and techniques that continue to shape his culinary identity.
Awarded three Michelin stars in 2018, Uliassi has since been recognized by many of the world's most prestigious gastronomic guides and rankings, including The World's 50 Best Restaurants, The Best Chef, Opinionated About Dining (OAD), Gambero Rosso, and 50 Top Italy. Today, Mauro Uliassi is widely celebrated as one of the leading figures of contemporary Italian gastronomy, admired for seamlessly blending tradition with innovation through refined, ingredient-driven cuisine.

Pablo Rivero is one of the leading ambassadors of Argentine gastronomy, best known as the owner and sommelier of Don Julio, the iconic Buenos Aires parrilla he has led for more than two decades. His passion for gastronomy began at an early age, shaped by his family’s longstanding connection to butchery and livestock farming. Growing up in Rosario, he developed a deep appreciation for the natural cycles of the land and the relationship between animals and pasture.
Pablo Rivero graduated as a sommelier with the first class of graduates from the Escuela Argentina de Vinos and continued his training at the Instituto Argentino de Gastronomía. His greatest passion lies in the dining room, service and hospitality, which are central to his vision for Don Julio. His approach explores Argentine gastronomic identity through two complementary perspectives: the territorial tradition centred on grill and fire, and the influence of immigration represented by the classic bodegón porteño.
Under Pablo Rivero’s leadership, Don Julio has become one of the world’s most acclaimed restaurants. It received the Art of Hospitality Award in 2018 and was named No. 1 on Latin America’s 50 Best Restaurants in 2020 and 2024. In 2025, it ranked No. 3 in Latin America and No. 10 on The World’s 50 Best Restaurants, while also being named The Best Restaurant in Argentina. Don Julio currently holds one Michelin Star and a Michelin Green Star.
Pablo Rivero was named Latin America’s Best Sommelier in 2022 and The World’s Best Sommelier in 2024. Beyond hospitality, he promotes regenerative livestock farming and researches its potential impact on climate change, while his environmental commitment extends to an urban organic garden based on biodynamic agriculture in Buenos Aires’ Palermo neighbourhood.

Simon Rogan MBE is one of Britain's most influential chefs and a pioneer of modern farm-to-table cuisine. Renowned for his ingredient-led philosophy, he has spent more than two decades redefining contemporary British gastronomy through seasonality, regenerative agriculture, and an uncompromising commitment to provenance. By placing farmers and growers at the heart of the creative process, Rogan has transformed the relationship between the kitchen and the land. In 2002, he opened L'Enclume in the medieval village of Cartmel, introducing a revolutionary approach centered on hyper-seasonal British ingredients. To further support this vision, he established Our Farm in 2011, a regenerative farm that supplies produce to his restaurants while serving as a hub for research, preservation, and sustainable agriculture.
What began as a single restaurant has grown into Umbel Hospitality, an international restaurant group with venues across the United Kingdom, Hong Kong, Malta, and Thailand. Today, the group's restaurants collectively hold nine Michelin Stars (ten including Umbel-supported Skof) and two Michelin Green Stars, reflecting Rogan's leadership in both culinary excellence and sustainability. At the heart of his restaurant portfolio is L'Enclume, awarded three Michelin Stars and a Michelin Green Star. The restaurant made history as the first British restaurant to be ranked Joint No. 1 in the world by La Liste in both 2024 and 2025, before being named Best Restaurant in the UK for a third consecutive year in 2026.
Beyond his restaurants, Rogan has played a significant role in shaping the future of British gastronomy as President and later Vice President of Bocuse d'Or UK, while founding the Simon Rogan Academy in partnership with Kendal College. His contributions to hospitality have been recognized with an MBE, the Craft Guild of Chefs Special Award, the National Restaurant Awards Outstanding Industry Contribution Award, and three Catey Awards. Today, Simon Rogan continues to set the benchmark for sustainable fine dining, proving that exceptional cuisine begins long before ingredients reach the kitchen.

Viki Geunes is one of Belgium's leading contemporary chefs, renowned for his pursuit of technical perfection and his refined interpretation of modern European cuisine. Unlike many of his peers, Geunes did not receive formal culinary training. Originally studying industrial engineering, he discovered his passion for gastronomy while working as a waiter and teaching himself to cook through books, relentless experimentation, and an unwavering commitment to excellence.
In 1996, together with his wife Viviane, he opened t' Zilte in the town of Mol. Built entirely through dedication and hard work, the restaurant steadily gained recognition, earning its first Michelin Star in 2004, a second in 2008, and relocating to the top floor of Antwerp's iconic MAS Museum in 2011. Following an extensive renovation and a renewed creative vision, the restaurant -renamed Zilte- was awarded its third Michelin Star in 2021, becoming one of only two restaurants in Belgium to hold the distinction.
Throughout his career, Geunes has also received some of Belgium's highest culinary honors, including Gault&Millau Young Top Chef in 2005 and Gault&Millau Chef of the Year in 2009. His cuisine is defined by precision, elegance, and a constant pursuit of refinement, combining exceptional ingredients with contemporary techniques to create dishes that are both technically accomplished and deeply expressive. Today, Zilte stands among Belgium's finest restaurants, while Viki Geunes continues to inspire a new generation of chefs through his uncompromising dedication to craftsmanship, innovation, and culinary excellence.

Hiroyasu Kawate's culinary journey began in Tokyo in 1978, nurtured by his upbringing in a family deeply rooted in the culinary arts. From a young age, he harbored a passion for cooking that would shape his future. After honing his skills at Le Bourguignon in Nishi-Azabu, Jardin de Sens in Montpellier, France, and Quintessence in Shirokanedai, Hiroyasu fulfilled his lifelong dream by establishing his first restaurant, Florilège, in 2009. His dedication to the craft earned him recognition in 2016 as an "One-to- watch" in Asia's 50 Best Restaurants, followed by a commendable third-place ranking in 2018.
Honored with two Michelin stars in the same year, a testament to his culinary prowess. In 2020, Hiroyasu’s sister restaurant in Taiwan, Logy, attained two Michelin stars, further solidifying his influence in the culinary world. Additionally, as co-owner, he opened Den Kushi Flori, a Japanese-French fusion restaurant in Aoyama, Tokyo in the same year. Beyond his culinary achievements, Hiroyasu actively engages in sustainable development initiatives, contributing his expertise to global platforms such as the World Cuisine Academic Meeting in Turkey and Japan. Step into the world of culinary refinement at Florilège, where each dish is a testament to Chef Hiroyasu’s philosophy, the essence of Japanese terroir, and an unwavering commitment to sustainable cuisine.
Since relocating to Azabudai Hills in fall 2023, we've been delighted to host guests at our Table d’hôte. Committed to environmental and social responsibility, we proudly embrace Vegetable-forward dining at our new venue. While using common vegetables, we enhance their flavors to unveil a fresh taste and appreciation, inviting guests to rediscover the true value of these ingredients. Join us for a dining experience that promises to awaken your palate and nourish your heart.