Chef Bruno Ménard
Restaurant L’osier, Tokyo, Japan

Devoted to "neo-classic" cuisine style, Bruno Ménard instils youthful sensitivities to technique rooted in proud tradition. Helming the illustrious L'osier since 2005, he has masterfully craft his own culinary identity Zeninspired plating and a holistic understanding of produce underscored by a perfect finesse.

Chef Maria Luisa Valazza
Ristorante Hotel Al Sorriso, Soriso, Italy

An innately gifted artist, Chef Maria Luisa is at once vibrantly creative and compassionately sensitive. Driven by a love for nature and tradition, Chef Maria delights in true Piedmont cuisine, spotlighting the freshest seasonal flavours from the region and culinary customs, topped with a dash of brazen imagination.

A reflection of herself, her cuisine is refreshingly spirited and precise, yet soulful and warmly inviting. The first Italian woman to be accorded three Michelin stars for Al Sorriso, Chef Maria inspires with her feminity and sassy interpretation in the culinary scene.

Chef Philippe Labbé (Espoir Three Michelin Star)
Château de la Chèvre d'Or, Eze, France

A maestro in classical French costal repertoire, Chef Philippe Labbé staunchly upholds the Ducasse tradition, placing primary precedence on seasonal produce with absolute authenticity. Chef Labbé artfully interprets the finest produce, seamlessly blending flavours with boundless imagination and a touch of Mediterranean nuance. Timeless and delightful, his cuisine is a perfect harmony of esteemed culinary principles and elegant execution.

Chef Didier Elena
Château Les Crayeres, Reims, France

One of Alain Ducasse's star protégés, chef Didier Elena hails from one of the best champagne restaurants in the world, Château Les Crayères, in Reims. Before opening the acclaimed Essex House in New York, he was involved in the design of the first menus of II Cortile in Paris, le Relais du Parc, le Spoon, le Bar et Boeuf in Monaco, and le Malango café, and had trained at the Louis XV. Chef Elena also helped set up Tokyo's Beige restaurant besides being a culinary consultant for some of Alain Ducasse's books.

Drawing inspiration from his Italian grandmother, Chef Elena revels in transforming raw products into culinary masterpieces. With astounding passion and self-demand, Chef Elena shines with his sensitivity in culinary finesse.