"Alex Dilling changed the world" is how a 2 Michelin star chef has described him. "There was an explosion of the best dishes anyone had seen anywhere... The attention to detail and the precision in these dishes were incredible, and nearly all of his dishes went viral. Who is this guy?" Discover who Chef Alex Dilling is and the secrets behind his famous Hunter Chicken and Clam Chowder recipes that took the world of fine-dining by storm.
Born into a country life in Devon England, Kirk started working in kitchens at a young age. Through sheer hard work, stubbornness, and drive he worked his way up through the culinary world all the way to the 70th floor of the SwissĂŽtel in Singapore where he heads the 2 Michelin star JAAN by Kirk Westaway. He is a champion of the Modern British food movement elevating British cuisine and highlighting natural ingredients from the UK. In this episode we discover his Nettle Crumbled Golden Egg and Roasted Langoustine dishes.
Julien Royer is chef-owner of Odette, a 3-Michelin starred Modern French restaurant located in the iconic National Gallery in Singapore. Odette is named in tribute to Royerâs grandmother, one of his greatest influences in life and the kitchen, and reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. We'll learn the secrets behind his famous Normandy Brown Crab and Kampot Pepper Crusted Pigeon dishes and discover why his team is so devoted to him and Odette.
Since 2014 he has been the mastermind of the iconic underwater restaurant, Ossiano at Atlantis, The Palm in Dubai. In this episode, Chef Gregoire Berger takes us on an incredible journey from his childhood in France to his first steps as a chef and a deep dive into the depths of the restaurant and his cooking. We discover an entire menu along the way - an ocean in the desert.
FYN is a dining experience like no other. A completely open kitchen, two chefs in charge, a fusion of Japanese, and South African cuisines, and a total mix of characters and tastes. The chefs share the secrets behind their Kelp Raviolo and Kaiseki Tray. Along the way, we learn about wine, Japanese knives, and harvesting kelp from the sea.
Terrazza Bosquet is located in the elite Grand Hotel Excelsior Vittoria with one of the most stunning views on the whole Amalfi Coast. Chef Antonino Montefusco is a local boy with deep roots in Sorrento. Earning a Michelin star has made him a bit of a star himself in this small town. His kitchen talks about Sorrento, a land of mysteries, colors, legends, history and the sea. He is an artist and an art lover and in this episode we'll discover the stories and secrets behind his extraordinary Sea Bream and Tribute to Pollock.
The youngest two-star chef in Europe for a long time, Rolf Fliegauf's "Aroma Kitchen" combines fine craftsmanship with sophisticated individuality. His career emerged early on. As a child, rather than playing outdoors with friends. Rolf preferred to spend his time in the kitchen of his parents' restaurant. Today he is one of Switzerland's most decorated chefs, but the path was not always smooth. His partners in life and business have been the key to achieving the success he enjoys today. In this Episode, the secrets behind Rolf's signature dishes Gillardeau Oyster with Wasabi Pearls and Ătouffe Pigeon with Beetroot will be revealed.
How does a Thai chef based in Alsace France earn a Michelin star? Through hard work, creativity, skill and the support of family. Chef Chatchai, his mother, his brother and his small team have created a restaurant and dishes that evoke a voyage to Thailand in the most surprising and elegant way. His Crab Mou and Tom Yam Lobster evoke beloved Thai flavours while elevating them to exceptional refinement. Discover the secrets of these signature dishes.
Adeline Grattard was born in Dijon and went to the classic French cooking school Ferrandi. But everything changed when she met and married her husband Chi Wah Chan and spent 2 years with him in his native Hong Kong. Upon moving back to Paris in 2009 they opened YamâTcha to instant success. 15 years later, and with 4 children including a new baby, Adeline has kept her restaurant and team fresh and ever-changing with her incredible energy and unique approach of creating the menu from scratch every day. Her dishes have become absolute classics including her Shrimp Sweet & Sour and Steamed Scallops with Sweet Potato Noodles. Come into the kitchen at Yam'Tcha and discover the unique approach of one of the few Michelin-starred female chefs.
Father and son chefs, a wildly iconic restaurant: competitors? or partners? Discover the details of their iconic dishes - North Sea Turbot with Oxtail Confit and Blood Orange - and how this father and son team has taken the famous Parkheuvel restaurant to new heights through their - not always easy - collaboration.
"Alex Dilling changed the world" is how a 2 Michelin star chef has described him. "There was an explosion of the best dishes anyone had seen anywhere... The attention to detail and the precision in these dishes were incredible, and nearly all of his dishes went viral. Who is this guy?" Discover who Chef Alex Dilling is and the secrets behind his famous Hunter Chicken and Clam Chowder recipes that took the world of fine-dining by storm.
Born into a country life in Devon England, Kirk started working in kitchens at a young age. Through sheer hard work, stubbornness, and drive he worked his way up through the culinary world all the way to the 70th floor of the SwissĂŽtel in Singapore where he heads the 2 Michelin star JAAN by Kirk Westaway. He is a champion of the Modern British food movement elevating British cuisine and highlighting natural ingredients from the UK. In this episode we discover his Nettle Crumbled Golden Egg and Roasted Langoustine dishes.
Julien Royer is chef-owner of Odette, a 3-Michelin starred Modern French restaurant located in the iconic National Gallery in Singapore. Odette is named in tribute to Royerâs grandmother, one of his greatest influences in life and the kitchen, and reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. We'll learn the secrets behind his famous Normandy Brown Crab and Kampot Pepper Crusted Pigeon dishes and discover why his team is so devoted to him and Odette.
Since 2014 he has been the mastermind of the iconic underwater restaurant, Ossiano at Atlantis, The Palm in Dubai. In this episode, Chef Gregoire Berger takes us on an incredible journey from his childhood in France to his first steps as a chef and a deep dive into the depths of the restaurant and his cooking. We discover an entire menu along the way - an ocean in the desert.
FYN is a dining experience like no other. A completely open kitchen, two chefs in charge, a fusion of Japanese, and South African cuisines, and a total mix of characters and tastes. The chefs share the secrets behind their Kelp Raviolo and Kaiseki Tray. Along the way, we learn about wine, Japanese knives, and harvesting kelp from the sea.
Terrazza Bosquet is located in the elite Grand Hotel Excelsior Vittoria with one of the most stunning views on the whole Amalfi Coast. Chef Antonino Montefusco is a local boy with deep roots in Sorrento. Earning a Michelin star has made him a bit of a star himself in this small town. His kitchen talks about Sorrento, a land of mysteries, colors, legends, history and the sea. He is an artist and an art lover and in this episode we'll discover the stories and secrets behind his extraordinary Sea Bream and Tribute to Pollock.
The youngest two-star chef in Europe for a long time, Rolf Fliegauf's "Aroma Kitchen" combines fine craftsmanship with sophisticated individuality. His career emerged early on. As a child, rather than playing outdoors with friends. Rolf preferred to spend his time in the kitchen of his parents' restaurant. Today he is one of Switzerland's most decorated chefs, but the path was not always smooth. His partners in life and business have been the key to achieving the success he enjoys today. In this Episode, the secrets behind Rolf's signature dishes Gillardeau Oyster with Wasabi Pearls and Ătouffe Pigeon with Beetroot will be revealed.
How does a Thai chef based in Alsace France earn a Michelin star? Through hard work, creativity, skill and the support of family. Chef Chatchai, his mother, his brother and his small team have created a restaurant and dishes that evoke a voyage to Thailand in the most surprising and elegant way. His Crab Mou and Tom Yam Lobster evoke beloved Thai flavours while elevating them to exceptional refinement. Discover the secrets of these signature dishes.
Adeline Grattard was born in Dijon and went to the classic French cooking school Ferrandi. But everything changed when she met and married her husband Chi Wah Chan and spent 2 years with him in his native Hong Kong. Upon moving back to Paris in 2009 they opened YamâTcha to instant success. 15 years later, and with 4 children including a new baby, Adeline has kept her restaurant and team fresh and ever-changing with her incredible energy and unique approach of creating the menu from scratch every day. Her dishes have become absolute classics including her Shrimp Sweet & Sour and Steamed Scallops with Sweet Potato Noodles. Come into the kitchen at Yam'Tcha and discover the unique approach of one of the few Michelin-starred female chefs.
Father and son chefs, a wildly iconic restaurant: competitors? or partners? Discover the details of their iconic dishes - North Sea Turbot with Oxtail Confit and Blood Orange - and how this father and son team has taken the famous Parkheuvel restaurant to new heights through their - not always easy - collaboration.