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.

Thibault Hauchard is a French pastry chef with more than 18 years of experience across some of the most prestigious kitchens and luxury hotels in France and London. His culinary journey began in Normandy, where he spent two years building a strong foundation in pastry before moving to Paris to complete his apprenticeship at a boutique chocolate shop, developing his skills in French pastry craftsmanship.
Thibault Hauchard continued his training at the iconic George V Four Seasons, where two years of intensive experience strengthened his technical precision and discipline. He later joined Royal Monceau Raffles, further developing his expertise in refined pastry. A pivotal stage in his career came at Le Meurice, where he rose to the position of sous chef. Leading a talented team, he developed his leadership skills while exploring new forms of artistic pastry expression. He subsequently joined Alain Ducasse as Executive Pastry Chef, spending five years contributing to the pastry programme at The Dorchester, where he focused on technical development, team leadership and creative expression.
For the past three years, Thibault Hauchard has served as Executive Pastry Chef at Claridge’s in London, bringing his classical French pastry training together with the hotel’s distinctive elegance. His approach combines technical precision, creativity and visual artistry, while his leadership focuses on developing a strong team and creating refined pastries and amenities that reflect the standards of luxury hospitality.

Rodolfo Guzmán is the chef and owner of the world-renowned Boragó and one of the most influential international figures in contemporary Chilean gastronomy. After gaining experience in some of the leading restaurants in Chile and Europe, Guzmán opened Boragó in 2006, developing a distinctive culinary philosophy that reimagines Chilean cuisine, native ingredients, and traditional cooking methods.
At the heart of Guzmán’s cuisine is Chile’s extraordinary territory and biodiversity. Together with his team, he has documented the uses and properties of the country’s endemic pantry, exploring new possibilities for ancient native ingredients that had rarely been considered in contemporary gastronomy. Working with more than 200 producers and foragers across Chile, Guzmán has made the seasonal rhythms of local ingredients a defining element of the Boragó experience. In 2019, he founded C.I.B., Chile’s first food research centre, dedicated to exploring new possibilities for native ingredients.
Boragó has strengthened its international reputation since first entering The World’s 50 Best Restaurants in 2015. In 2025, it ranked No. 23 on The World’s 50 Best Restaurants and No. 6 on Latin America’s 50 Best Restaurants. Boragó was also named The World’s Most Sustainable Restaurant in 2021, while Guzmán was ranked No. 10 by The Best Chef Awards in 2023.
In 2017, Guzmán published Coming from the South with Phaidon, exploring Chilean territory, its native food culture, and the knowledge developed through Boragó. Today, he continues to expand the possibilities of Chilean gastronomy through a philosophy rooted in nature, research, local knowledge, and sustainability.

Franco Pepe is regarded as one of the world’s leading pizzaiolos, renowned for an approach that brings together craftsmanship, research, and local ingredients. His connection to dough is rooted in a strong family tradition. His grandfather was a baker, his father a pizzaiolo, and together with his brothers, Pepe continued the family craft, growing up immersed in the culture of pizza from an early age. Pepe began his professional journey working alongside his father, Stefano, at the family pizzeria in Caiazzo. Building on the experience of two generations while developing his own innovative vision, he launched his most personal project, Pepe in Grani, in Caiazzo in 2012. Through each pizza, Pepe aims to express the flavours, ingredients, and stories of the Alto Casertano region.
At the heart of Pepe in Grani is a continuous focus on research, careful selection of raw materials, and the human factor. Starting from tradition while embracing innovation, Pepe experiments with different aspects of pizza making, from frying techniques and electric ovens to team structure and scientific research. His distinctive dough, kneaded entirely by hand and made with a special blend of flours produced specifically for him, remains central to his culinary identity.
Today, Franco Pepe is considered one of the most influential figures in international pizza culture, celebrated for his dedication to local ingredients, creative recipes, and his ability to reinterpret the traditions of Italian pizza through a contemporary perspective.

Matias Perdomo, one of the most creative voices in contemporary Italian gastronomy, was born in Uruguay in 1980. After moving to Italy, he began his culinary career at Al Pont de Ferr in Milan, where his bold vision and innovative approach helped transform the traditional osteria into one of the city's leading gastronomic destinations. During his time as head chef, the restaurant earned its first Michelin Star in 2012, marking a turning point in its history.
In 2015, Perdomo embarked on a new chapter by co-founding Contraste with Simon Press and Thomas Piras. Built around the idea of challenging culinary conventions, the restaurant quickly gained international recognition and was awarded a Michelin Star in 2017, just two years after opening. The restaurant has also been recognized by Italy's leading gastronomic guides, including Gambero Rosso and L'Espresso. Perdomo's cuisine is defined by creativity, irony, and constant experimentation. Blending refined technique with playful storytelling, he transforms familiar ingredients into unexpected dining experiences through bold contrasts in flavor, texture, and presentation. His approach encourages guests to rethink traditional culinary expectations while maintaining a deep respect for exceptional ingredients and craftsmanship.
An entrepreneur as well as a chef, Perdomo has continued to expand his creative vision beyond fine dining through projects such as Exit, Empanadas del Flaco, and, most recently, ROC – Rosticceria Origine Contraste, relaunched in 2025 as a sustainable gourmet delivery concept in Milan. Today, he continues to push the boundaries of contemporary cuisine, combining innovation, technical excellence, and a distinctive sense of humor that has made him one of Italy's most original culinary talents.

Thomas Bühner is one of the leading figures in German fine dining, with a career spanning more than two decades at the highest level of gastronomy. Born in Germany in 1962, Bühner developed his first connection with hospitality through his grandparents’ establishment. His early career took him through renowned kitchens including Landhaus Scherrer, Restaurant Jörg Müller, and Schwarzwaldstube, where he worked under legendary chef Harald Wohlfahrt.
In 1991, Bühner became Head Chef at La Table in Dortmund, earning his first Michelin Star in 1996 and a second in 1998. In 2006, he took over as General Manager and Head Chef of la vie in Osnabrück. Under his leadership, the restaurant was awarded its third Michelin Star in 2012, retaining the distinction until its closure in 2018. Bühner was also named “Newcomer of the Year” by Gault&Millau in 2001 and “Chef of the Year” in 2006.
Following the closure of la vie, Bühner expanded his international presence through consulting and guest-chef projects around the world. Since 2023, he has been involved with la vie by Thomas Bühner Taipei as a consultant, while in 2025 he returned to Germany with LA VIE by Thomas Bühner in Düsseldorf. The restaurant received its first Michelin Star in the same year.
Today, Bühner’s cuisine brings together nature’s finest ingredients with European culinary craftsmanship and influences drawn from his extensive experience in Asia. Defined by clarity, purity, and a refined approach to flavour, his culinary philosophy continues to evolve through his restaurants, international consulting work, gastronomic concepts, and guest-chef appearances.

Jaime Rodríguez is one of the most influential figures in contemporary Colombian gastronomy, internationally recognized for his research-driven approach to Caribbean cuisine. As the chef-owner, creative director, and co-founder of Celele in Cartagena, he has dedicated his career to exploring the biodiversity, culinary traditions, and cultural heritage of Colombia's Caribbean region. His cuisine is rooted in close collaboration with farmers, fishermen, foragers, artisans, and indigenous communities, combining ancestral knowledge with contemporary techniques to create a distinctive culinary identity that celebrates both territory and sustainability.
Beyond the restaurant, Rodríguez is the founder of Proyecto Caribe Lab, a long-term research initiative that has spent more than 14 years documenting Colombia's gastronomic culture and biodiversity. The project serves as both a source of inspiration for his cuisine and a platform for preserving native ingredients, traditional knowledge, and rural communities while promoting the richness of the Colombian Caribbean on the global stage.
Under Rodríguez's leadership, Celele has become one of the world's most acclaimed restaurants. In 2025, it ranked No. 48 on The World's 50 Best Restaurants and No. 5 on Latin America's 50 Best Restaurants, while receiving the prestigious Sustainable Restaurant Award. The restaurant has also earned international recognition through the Miele One To Watch Award (2019) and the Gin Mare Art of Hospitality Award (2021), alongside consecutive appearances in Latin America's 50 Best Restaurants rankings.
Rodríguez's individual achievements include receiving Three Knives and the Best Chef Terroir Award at The Best Chef Awards in 2024, followed by another Three Knives distinction in 2025. He has represented Colombia at leading international events including Madrid Fusión and Bocuse d'Or Mexico, and was selected by Virgilio Martínez for Phaidon's acclaimed book Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs, recognizing him as one of the most promising voices in global gastronomy.

Jaime Pesaque is one of the leading figures in contemporary Peruvian gastronomy, known for his refined approach to native ingredients and modern culinary techniques. Born and raised in Peru, he graduated from Le Cordon Bleu and earned a master’s degree in Cooking from the Italian Culinary Institute (ICIF), before gaining experience at Michelin-starred restaurants in Italy and Spain, including El Celler de Can Roca.
In 2008, Pesaque opened Mayta in Lima, establishing a restaurant centered on contemporary Peruvian cuisine, native ingredients, and culinary innovation. Mayta entered Latin America’s 50 Best Restaurants in 2019 and The World’s 50 Best Restaurants in 2022, where it has remained through the 2025 edition, ranking No. 11 in Latin America in 2025.
Mayta was also named Latin America’s Best Restaurant by the World Culinary Awards in 2022, 2023, and 2024, making it one of the most consistently recognized Peruvian restaurants on the international stage.
Pesaque’s cuisine combines Peru’s rich biodiversity and native ingredients with contemporary techniques, while his commitment to sustainability is reflected in his work with ingredients such as paiche and his Yachay project, which focuses on researching and recovering biodiversity in Peru’s Ica region.
Beyond Mayta, Pesaque has developed a diverse portfolio of gastronomic concepts, including Sapiens, 500 Grados, Callao, Kira and Mad Burger, while bringing Peruvian cuisine to international audiences through projects in the United States and the Netherlands. Through his restaurants and international appearances, he continues to promote the depth, diversity, and contemporary potential of Peruvian gastronomy.

Born in Versailles, France, and raised in the Morbihan region of Brittany, Chef Grégoire Berger grew up between the sea and the markets of coastal France, where he absorbed a respect for time, craft, and nature from his mother and grandmother. That early connection to the ocean and its rhythm continues to define his cuisine, rooted in French technique, guided by emotion, and driven by purpose.
After graduating from the CFA in Vannes, he trained in some of France’s most respected kitchens, including Le Pressoir, Le Domaine de Rochevilaine, and La Grande Cascade under Frédéric Robert. These formative experiences built the discipline and precision that continue to underpin his creative work today.
In 2014, Berger joined Atlantis The Palm as Executive Chef of Ossiano, transforming it into one of the Middle East’s most acclaimed fine-dining restaurants. Under his leadership, Ossiano earned a Michelin Star and ranked No. 3 on MENA’s 50 Best Restaurants 2023. Berger’s achievements also include Gault&Millau UAE Chef of the Year, Best Restaurant of the Year, 4 Hats, and the prestigious Three Knives distinction from The Best Chef Awards in 2024.
In 2025, Berger launched Kraken Dubai, his first independent restaurant. Conceived under the philosophy “Where Smoke Remembers the Sea,” Kraken explores the intersection of local ingredients, fire, fermentation, and the marine world. Beyond the kitchen, Berger owns Monarch Events, creating exceptional gastronomic experiences for luxury maisons including Dior, Hermès, Louis Vuitton, and Piaget. Today, he stands among the leading voices of contemporary gastronomy, bridging French heritage and Gulf modernity through authenticity, discipline, and a profound respect for his craft.

Vicky Cheng is one of the leading innovators of contemporary Chinese cuisine, internationally recognized for seamlessly blending classical French techniques with the rich traditions of Chinese gastronomy. Born in Hong Kong and raised in Toronto, Canada, Cheng received his culinary training under some of the world's most respected chefs, including Michelin-starred Daniel Boulud in New York, where he developed the technical precision that continues to define his cooking.
Returning to Hong Kong marked a turning point in his career. Immersing himself in Cantonese culinary traditions, Cheng combined his French fine dining background with Chinese techniques to create his signature "Chinese x French" philosophy at VEA, his first restaurant. In 2021, he expanded this vision with the opening of WING, where he introduced the concept of "Boundaryless Chinese Cuisine"—a contemporary interpretation of Chinese gastronomy that honors tradition while embracing innovation. Inspired by more than twenty traditional Chinese cooking techniques, WING reflects Cheng's belief that true creativity is built upon a deep understanding of heritage.
Today, WING ranks among the world's finest restaurants, reaching No. 11 on The World's 50 Best Restaurants 2025 and No. 2 on Asia's 50 Best Restaurants 2026. The restaurant has also received prestigious distinctions including the Gin Mare Art of Hospitality Award, Highest New Entry Award, and Highest Climber Award. In 2025, Cheng was honored with the Inedit Damm Chefs' Choice Award, recognizing him as the chef most admired by his peers across Asia. Guided by a philosophy that celebrates seasonality, exceptional ingredients, and the enduring wisdom of Chinese culinary traditions, Vicky Cheng continues to redefine modern Chinese cuisine while introducing its depth, elegance, and cultural heritage to an international audience.

Paco Pérez is one of the leading figures in contemporary Spanish gastronomy, renowned for his refined interpretation of the culinary heritage of the Mar d'Amunt, a coastal region stretching from Cap de Creus to Cap Cerbère in Catalonia's Alt Empordà. At the heart of his culinary universe is Miramar, the restaurant he leads with his wife, Montse Serra, in the seaside town of Llançà. Once a family-run inn, Miramar has evolved into one of Spain's most celebrated restaurants, receiving two Michelin Stars. Pérez also oversees the two-Michelin-starred Enoteca at Hotel Arts Barcelona and the one-Michelin-starred Arco in Gdańsk, Poland.
Pérez's passion for cooking began at the age of 12 in his parents' bar, where he developed a deep connection to Mediterranean cuisine. His culinary identity was later shaped by the influence of French Nouvelle Cuisine and the groundbreaking legacy of El Bulli, both of which helped define his contemporary approach. Paco Pérez is the chef behind five Michelin Stars across his restaurants, including the two-Michelin-starred Miramar and Enoteca, and the one-Michelin-starred Arco. He has also received the prestigious Three Knives distinction from The Best Chef Awards, while both Miramar and Enoteca have been awarded three Repsol Suns.
Today, Pérez expresses his vision of modern Catalan gastronomy through elegant technique, exceptional ingredients, and a profound respect for the sea, the defining element of his cuisine. At Miramar, innovation goes hand in hand with sustainability and tradition, creating a dining experience that celebrates the region's rich natural heritage while continually pushing the boundaries of contemporary cuisine.

Nicolas Rouzaud is one of the most respected pastry chefs of his generation, celebrated for his refined reinterpretation of classic French pâtisserie. Renowned for signature creations such as his Trio au Chocolat and exquisitely crafted seasonal tartelettes, his work combines technical precision with simplicity, elegance, and a deep respect for French culinary heritage. Guided by seasonality and the finest ingredients, Rouzaud's pastries evoke both modern sophistication and a sense of nostalgia.
His passion for fruit and pastry began at an early age, leading him to train with some of France's most acclaimed pastry masters, including the late Laurent Jeannin. Over more than two decades, he refined his craft in Michelin-starred kitchens and prestigious luxury hotels, developing a distinctive style defined by meticulous technique, balanced flavours, and understated elegance.
In 2017, Rouzaud founded The Connaught Pâtisserie at the iconic Connaught Hotel in London. Under his creative direction, it quickly became one of the city's leading destinations for haute pâtisserie, laying the foundations for his own vision of a contemporary Maison de Haute Pâtisserie. His creations have earned international recognition for seamlessly blending French tradition with innovation. Continuing to expand his vision, Rouzaud launched Le Café by Nicolas Rouzaud in 2026, bringing his exceptional craftsmanship into an everyday setting where expertly made viennoiserie, pastries, and desserts transform indulgence into a daily ritual rather than a special occasion. Today, he continues to redefine modern French pastry through creativity, precision, and an uncompromising pursuit of excellence.

Nicolai Nørregaard is one of the pioneers of the New Nordic culinary movement and the chef-owner of Kadeau, the Michelin-starred restaurants in Copenhagen and Bornholm. Born and raised on the Danish island of Bornholm in the Baltic Sea, Nørregaard developed a deep connection to nature and seasonal cooking from an early age. His culinary philosophy was shaped by his grandfather, who grew his own vegetables, caught seafood, and preserved ingredients to remain self-sufficient throughout the winter. This respect for nature was further influenced by Bornholm's historic smokehouses, particularly his uncle's traditional fish smokehouse. The island's centuries-old smoking techniques, together with local preservation methods, became the foundation of Nørregaard's approach to cooking and helped define the identity of Kadeau.
Founded as a celebration of Bornholm's landscape and culinary heritage, Kadeau has become one of Denmark's most acclaimed restaurants. Guided by the rhythm of the seasons, the restaurant sources ingredients from its own garden while foraging wild herbs, berries, mushrooms, and coastal plants across the island. During the summer months, the team preserves much of the seasonal harvest, allowing Bornholm's flavors to remain at the heart of the menu throughout the year. Nørregaard’s work has received international acclaim, with Kadeau Copenhagen receiving three Michelin Stars, while Nørregaard himself has been awarded the prestigious Three Knives distinction by The Best Chef Awards.

Moreno Cedroni is one of Italy's most innovative chefs, internationally celebrated for redefining seafood cuisine through creativity, research, and technical excellence. Born in Ancona in 1964, he opened La Madonnina del Pescatore in Italy's Marche region in 1984, laying the foundation for a culinary career that would reshape contemporary Italian gastronomy.
Cedroni quickly gained international recognition, earning his first Michelin Star in 1996 and a second in 2006. His restaurant has also received the prestigious Three Forks (Tre Forchette) distinction from Gambero Rosso, while The Wall Street Journal named it one of Europe's Top 10 Seafood Restaurants in 2012. Throughout his career, he has been honored with numerous accolades, including the Kungsfenan Seafood Award in 2008, was appointed an Expo 2015 Ambassador, and became Ambassador for Norwegian Stockfish in 2018. Known as the pioneer of Italian-style susci, Cedroni has consistently challenged culinary conventions. His projects include Clandestino Susci Bar, one of Italy's most influential seafood restaurants, and Anikò, the world's first concept dedicated to "seafood charcuterie." In 2020, he launched The Tunnel, a research and development laboratory where technology, innovation, and gastronomy converge to explore new possibilities in contemporary cuisine.
Driven by experimentation while remaining deeply connected to the Adriatic Sea, Cedroni's culinary philosophy combines scientific research, sustainable practices, and the highest-quality seafood. Today, he is regarded as one of the leading figures in modern Italian gastronomy, continually pushing the boundaries of seafood cuisine through innovation and creativity.

Henrique Sá Pessoa is one of Portugal's most acclaimed chefs, celebrated for combining refined technique, exceptional ingredients, and the rich traditions of Portuguese cuisine with contemporary influences from around the world. Born in Lisbon in 1976, his passion for cooking emerged during an exchange program in the United States, where he discovered the renowned Le Cordon Bleu Institute and decided to pursue a culinary career.
Throughout his career, Sá Pessoa has gained experience in prestigious restaurants across Lisbon, Sydney, and London, building a solid international foundation before launching his own projects. In 2009, he opened his first restaurant, Alma, which quickly received critical acclaim. After relocating Alma to Lisbon's Chiado district in 2015, the restaurant received its first Michelin Star in 2016 and its second in 2018, establishing itself as one of Portugal's premier fine dining destinations. In 2025, his project at Vinha Boutique Hotel in Vila Nova de Gaia was awarded one Michelin Star. The following year, he opened his most ambitious venture to date, Henrique Sá Pessoa Restaurante, which was immediately recognized with two Michelin Stars. His culinary portfolio also includes successful international concepts such as Chiado in Macau, Arca in Amsterdam, and JOIA in London.
Beyond the kitchen, Sá Pessoa has become one of Portugal's best-known culinary personalities through his long-running television programs and bestselling cookbooks. He has also received numerous distinctions throughout his career, including Chef of the Year, GQ Men of the Year Portugal, and consecutive recognition in The Best Chef Awards. Guided by the belief that there is only good cuisine and bad cuisine, Henrique Sá Pessoa continues to define his cooking through refined flavors, impeccable technique, outstanding products, and a deep respect for Portuguese culinary heritage.

Álvaro Clavijo is one of the leading figures of contemporary Latin American cuisine, recognized for redefining Colombian gastronomy through a modern, ingredient-driven approach. As the chef-owner of El Chato in Bogotá, he has built a restaurant that celebrates Colombia’s extraordinary biodiversity while forging close relationships with local farmers, fishermen, foragers, and artisan producers. His cuisine combines technical precision, creativity, and a deep respect for the country’s culinary traditions.
Born and raised in Bogotá, Clavijo discovered his passion for cooking after leaving university. Determined to pursue a professional culinary career, he trained in some of the world’s most influential kitchens, including Noma in Copenhagen, Per Se in New York, and L’Atelier de Joël Robuchon in Paris. These experiences shaped his culinary philosophy and strengthened his belief that Colombian ingredients deserve the same recognition as the finest products found anywhere in the world.
After returning to Colombia, Clavijo opened El Chato in 2017. The restaurant quickly gained international recognition for its ever-evolving tasting menu, which highlights native ingredients, forgotten products, and regional traditions through contemporary techniques. Rather than simply reinterpreting classic dishes, Clavijo creates a unique culinary language that reflects the diversity of Colombia’s landscapes and cultures. In 2025, El Chato achieved a historic milestone by becoming the first Colombian restaurant to be named No. 1 on Latin America’s 50 Best Restaurants. The restaurant has also earned a place on The World’s 50 Best Restaurants, further establishing Colombia as an important gastronomic destination. Beyond El Chato, Clavijo also leads Selma and Ruda Bar in Bogotá, expanding his vision of modern Colombian hospitality and reinforcing his position as one of the region’s most influential chefs.