Chef Marc Haeberlin took over the reins from his father, Paul Haeberlin, in 1977, continuing the legacy and three Michelin Star reign of the famous L'Auberge de l'Ill, located in Illhaeusern, France. Before continuing the family tradition of helming the kitchen that has seen three generation of chefs before him in the family-owned restaurant, Chef Haeberlin travelled France and worked at prestigious restaurants such as "Troisgros", "Paul Bocuse" and "Lasserre". 

Even as a respectable establishment that has seen four generation of chefs and 42 years as a three-star restaurant, Chef Haeberlin is not resting on his laurels. With the innate desire to innovate and evolve his cuisine to adapt flavours to the times, Chef Haeberlin’s strength has been to elaborate contemporary cuisine that is precise and full of contrasts but also firmly anchored in Illhaeusern’s Alsatian tradition. He is also currently active as the President of "Les Grandes Tables du Monde".

L’Auberge de l’Ill was founded 131 years ago as L’Arbre Vert by Marc Haeberlin’s great-grandfather. This culinary powerhouse received its first Michelin star in 1952 as L’Auberge de l’Ill and a second star five years later. It was awarded the maximum three stars in 1967 and has held on to them ever since, an achievement surpassed by only one other restaurant, "Paul Bocuse", near Lyon.

Chef Shuzo Kishida started honing his skills in French restaurants in Japan from the age of 19 before perfecting them in France, most notably at three Michelin star restaurant “L’Astrance”, Paris, training under the wings of Chef Pascal Barbot from 2003 to 2005.

Returning to Japan, he opened Restaurant Quintessence at the age of 32, and a year on in 2007, was the only Japanese chef of French cuisine awarded three stars in the Michelin Guide Tokyo. His philosophy - respecting the quality and potential of each product, cooking process and attention to detail in flavouring, is what distinguishes Chef Kishida as a culinary artiste who allows his personality to show in his cooking, As such, without a fix menu in the restaurant, Chef Kishida surprises his patrons with a “menu carte blanche” using only fresh seasonal products available at the market and premium ingredients from various regions of the world.

A self-taught chef, Alvin Leung is the head chef and owner of Bo Innovation, the only privately owned restaurant in Hong Kong to receive two Michelin stars in the first edition of the Hong Kong Macau Michelin Guide in 2009. Chef Leung’s achievements in the culinary world stem from an early realisation that modern diners want not just a tasty meal but one that allows them to indulge their senses and push the boundaries of traditional cuisines. Born in London in 1961 and raised in Toronto, he has travelled extensively and visited many culinary legends such as "El Bulli", "Fat Duck" and Joël Robuchon’s restaurants before committing himself to revolutionizing Chinese cuisine.

His unique brand of “X-treme Chinese” has modernised Chinese cuisine by combining centuries-old recipes with Chinese and modern ingredients, culinary techniques and styles, formulating dishes in tune with modern palates. A perfectionist, precision manifests with every dish, evident with the coalescence of innovative culinary art and science that brings discovery with every bite and a test of the diners’ sight, touch and taste, taking them out of their comfort zone.