Often mused as an impressionist painter, Chef Alain Passard respects produce, interprets flavours with absolute authenticity, preserving colour, aroma and true to the purity of the product. His cuisine escapes clichés and embraces a new nutritional style of tomorrow.

The dynamic Parisian-born Thierry Marx is the name on everyone's lips when discussing future three-star chefs. Chef Thierry's cuisine is refined, even brilliant, and Thierry Marx's technical virtuosity is dazzling.

The first Norwegian to be awarded two Michelin stars, chef and owner of Bagatelle, Chef Eyvind Hellstrom built his gastronomy legend on fine produce from the Norwegian forests, lakes, streams and cold clean ocean. His beautiful restaurant embraces glass floor panels that invite one to peep into the wine cellar below.

Chef and owner, Gaetano Trovato of Arnolfo Ristorante plays on traditional Tuscan cuisine, reinventing it with creativity. The elegant restaurant resides in a sixteenth-century palazzo and is especially charming in summer months, on the terrace.

Chef de Cuisine of Haerlin Restaurant in Raffles Vier Jahreszeiten, Chef Christoph Rüffer has built his culinary style on a foundation of classical French cuisine with his unique touch of Mediterranean influence.

Hailed as a star by the French press, Chef Christophe Adam, Head Pastry Chef at Fauchon, has strong devotees for his magical pastry and chocolate creations. His style is theatrical and dramatic.

Bocuse d'Or presents the most beautiful and exquisite gourmet creations in the world with the grandeur of a fashion show. The competition is held once every two years, and 24 chefs from all over the world have five and a half hours to prepare two perfect dishes. The latest winner crowned at this year's competition will be presented and delight patrons at the 12^th Annual WFAE.