Leading Chefs Of The World

06/01/2026

A two-Michelin-Starred chef is coming to Abu Dhabi for a special foodie experience

Calling all food-lovers

Foodies are in for a treat as a special culinary event will take place at Rosewood Abu Dhabi this month.

The hotel will welcome the two-Michelin-Starred chef Matteo Temperini from Rosewood Castiglion del Bosco in Tuscany for an intimate two-day gastronomic exchange alongside Executive Chef Liborio Colonna, Rosewood Abu Dhabi.

Taking place on Friday January 23 and Saturday January 24, the limited-time collaboration will see the chefs come together through their shared belief in refined simplicity and expressive cuisine.

If you’re not familiar, Chef Temperini is the talent behind Campo del Drago and led the restaurant to its second Michelin Star, a milestone that places Rosewood Castiglion del Bosco among Italy’s most distinguished dining destinations.

Much of his cooking is shaped by the estate’s organic garden and he works directly with producers to shape every element that reaches the plate.

Over in Abu Dhabi, Chef Colonna’s culinary direction involves curated storytelling, precision, and emotional connection for a detailed-focus approach.

The two-day experience unfolds over two distinct evenings, with different offerings. On Friday January 23, guests are welcomed to La Cava’s atmospheric cellar setting for an elegant evening centred around a thoughtful selection of Castiglion del Bosco wines, paired with refined canapés created by both venues.

Think Gillardeau Oysters, King crab croquettes, Coppa and Foie gras toast, and traditional Tuscan Cantucci almond biscuits designed to highlight the natural dialogue between food, wine, and terroir. The evening runs from 6pm to 10pm and is priced at Dhs385 per person.

On Saturday January 24, the spotlight shifts to Rosewood Terrace with a four-hands dining experience celebrating Italian heritage with a modern take.

Guests will be guided through an exclusive six-course dinner curated exclusively for the occasion, featuring standout dishes such as Gambero Rosso with caviar, Sorrento lemon, Carnaroli risotto with ‘Dolce Forte’ duck, and rabbit and Swiss chard agnolotti finished with black truffle, alongside a refined turbot course showcasing seasonal produce.

The experience ends on a sweet note with green apple and dill mousse with ginger and lime, followed by an espresso dessert. The dinner takes place from 7pm to 10pm priced at Dhs750 per person for the menu, with an optional wine pairing at Dhs450 per person.

Chef Colonna, of Rosewood Abu Dhabi, said: “These shared moments are an opportunity to slow down and exchange ideas. Cooking alongside another chef allows you to see familiar ingredients through a different lens, while staying true to the values that define your own kitchen.

“This experience is about balance, respect for product, and creating something meaningful for our guests.”

Chef Temperini, Rosewood Castiglion del Bosco, added: “Bringing the spirit of Rosewood Castiglion del Bosco to Rosewood Abu Dhabi is about sharing our approach to cooking through flavour and simplicity.

“This experience allows us to translate the identity of our kitchen into a new setting, while learning from one another and creating a dining experience that feels honest and considered.”

05/01/2026

Discover a Culinary Journey “Beyond the Wok” at Michelin-Recommended Jiang-Nan Chun
Four Seasons Hotel Singapore welcomes guests to embark on a gastronomic discovery that goes Beyond The Wok with a limited-time experience hosted at Michelin-recommended Cantonese restaurant Jiang Nan Chun. The culinary journey features a specially curated seasonal menu available through May 15, 2026, alongside a one-night-only Michelin Masters: Symphony of Eight Hands guest chef promotion on April 10, 2026, showcasing the artistry of highly acclaimed chefs from the region.

Part of a prestigious lineup of 14 Chinese restaurants across Four Seasons hotels in Asia Pacific, Beyond the Wok is a culinary celebration that showcases the depth, diversity, and artistry of Chinese cuisine. This immersive journey pays homage to the rich heritage of Chinese gastronomy while embracing contemporary interpretations and modern techniques; uniting distinguished chefs, signature venues, and passionate food lovers across the region; and inviting diners to experience thoughtfully curated menus, collaborative chef showcases, and dining experiences that elevates luxury Chinese dining.

“Beyond the Wok is a celebration of Chinese cuisine beyond its familiar perceptions,” says Summer Lo, Director of Food and Beverage. “We are honoured to represent Singapore as part of this APAC-wide initiative and to share our interpretation of Chinese culinary artistry with our guests.”

To begin, award-winning Executive Chinese Chef Alan Chan presents a seasonal eight-week Flavours of Spring menu that showcases the season’s finest, celebrating the first harvests, tender greens, young shoots, and fragrant blossoms that define the season.

Highlights on the menu include Chef’s nutritious Double-Boiled Chicken Soup, simmered over many hours to extract depth, clarity and nourishment, and served in a whole coconut. Featuring sea whelk, conpoy, coconut and spring morel mushrooms, the soup reflects a time-honoured Cantonese technique prized for both flavour and wellness. As winter gives way to spring, a season often associated with fatigue and lighter appetites, the gentle natural sweetness of coconut refreshes the palate, while premium ingredients such as scallops, sea whelk, and morel mushrooms add layered complexity. Warm and restorative, the soup softly awakens the senses, offering a comforting yet invigorating prelude to spring’s fresh vitality.

“Spring is a time to reset the palate,” says Executive Chinese Chef Alan Chan. “Our seasonal menu focuses on clarity of flavour and balance, using traditional Cantonese techniques and the freshest ingredients of the season to create dishes that are both nourishing and expressive.”

Continuing the seasonal journey, the menu also showcases a Wok-Fried A5 Wagyu Beef with Spring Bamboo Shoots in Black Pepper Sauce. Celebrated as a prized springtime delicacy, bamboo shoots are naturally low in calories and rich in fibre, offering a clean and crisp freshness. When wok-fried with richly marbled A5 Wagyu beef, their delicate crunch and fragrance cut through the beef’s indulgent richness, resulting in a harmonious, well-balanced dish that is light yet satisfying and perfectly suited to the spring table.

Also among the menu’s highlights is the Braised Inaniwa Noodles with Australian Lobster and Mushrooms in Shrimp Sauce, which showcases the elegance of seasonal seafood. Tender Australian lobster is gently braised with fresh mushrooms and enveloped in a rich shrimp sauce, creating a nuanced interplay of natural sweetness and umami depth. Together, the silky noodles and aromatic sauce deliver a refined yet refreshing expression of spring in every bite.

The Flavours of Spring seasonal menu will be available for lunch and dinner from March 15 to May 15, 2026, offered as a six-course set menu (SGD 238 per person) or à la carte (from SGD 28). Guests can also enjoy an optional wine pairing at a supplement of SGD 85 per person to complement the dishes.

Michelin Masters: Symphony of Eight Hands Guest Chef Promotion

As part of the experience, Jiang-Nan Chun will also be bringing together communities and enthusiasts to connect directly with culinary masters, deepening appreciation for Chinese flavours, craftsmanship, and storytelling.

Embark on a culinary journey as four of Asia’s most celebrated chefs unite to craft an unforgettable gourmet dining experience in Singapore.

From the meticulous precision of Chef Adam Wong Lung of Hong Kong’s three Michelin-star Forum, to the timeless repertoire of Chef Chan Yan Tak of two Michelin-starred Lung King Heen at Four Seasons Hotel Hong Kong, each dish tells a story. Joining them are Chef Matt Chen of GEN Taiwan, a one Michelin star virtuoso of classic Cantonese cuisine, and Executive Chef Alan Chan of Michelin-recommended Jiang-Nan Chun, whose contemporary interpretations of classic Chinese flavours promise to delight.

Together, these culinary maestros weave their unique styles into a harmonious eight hands collaboration, presenting six-course feast that transcends ordinary dining.

Every plate is a symphony of flavours, textures, and aromas, along with a celebration of heritage, innovation, and the ultimate showcase where mastery meets artistry.

The Michelin Masters: Symphony of Eight Hands dinner experience will be available for one-night only on 10 April 10, 2026, offered as a six-course set menu (SGD 488 per person, includes wine pairing).

For more information or to make a reservation, call (65) 6831 7653, WhatsApp (65) 9455 3466 or email [email protected]

Beyond the Wok serves as a platform for meaningful culinary exchange, bringing together chefs and diners in an exploration that goes beyond the plate. From time-honoured classics to contemporary interpretations, the celebration underscores the vibrancy and enduring influence of Chinese gastronomy across the region.

02/01/2026

Teesside celebrity chef Michael O'Hare to open new Yorkshire restaurant in 2026
Celebrity chef Michael O'Hare will open intimate 16-seat fine dining restaurant In lamentation in Boston Spa in February 2026

Celebrity chef Michael O'Hare will open intimate 16-seat fine dining restaurant In lamentation in Boston Spa in February 2026

27/12/2025

Heston Blumenthal's Provence: The Visionary Chef's Top Recommendations

With his legendary restaurant The Fat Duck now over 30 years old, renowned chef Heston Blumenthal reveals his love affair with the French region of Provence — and the restaurant that sparked his career.

With his legendary restaurant The Fat Duck now over 30 years old, renowned chef Heston Blumenthal reveals his love affair with the French region of Provence — ...

23/12/2025

A Michelin-Starred Cliffside Series with Chef Stéphane Carrade
Alila Villas Uluwatu invites guests to an extraordinary three-day culinary residency at CIRE with Michelin-starred Chef Stéphane Carrade, a celebrated gastronomic figure from Gascony, region of France’s South West, revered for its deep culinary heritage. From 15 to 17 January 2026, CIRE becomes the stage for a rare dining series shaped by a chef whose craft is rooted in terroir, memory, and the quiet poetry of the ingredients he chooses to honour.

A Chef Forged by the Flavours of the South West Chef Stéphane Carrade’s cuisine reflects the spirit of his homeland: generous, soulful, and deeply connected to the rhythms of nature. Gascony, long celebrated for their rich produce and storied traditions, inform his instinctive approach, a style shaped not only by regional heritage but by decades spent travelling through Europe’s most inspiring culinary landscapes.

Among his most defining chapters is his leadership at Le Skiff Club, a very famous place for connoisseurs, where his creative identity reached new clarity. It was here that his philosophy of terroir-driven expression evolved into a singular culinary language, refined yet instinctive, rooted yet daring. His work at Le Skiff Club earned acclaim for its precision, emotional depth, and the way it transformed local ingredients into quietly powerful experiences.

His journey through gastronomic capitals, coastal markets, and refined kitchens has cultivated a profound respect for artisans, producers, and the stories behind their craft. Over the years, this philosophy has defined his voice as a chef and made him the creative mind behind a two Michelin-starred restaurant, earning recognition for his ability to transform modest ingredients into dishes layered with nuance and emotion.

Cuisine d’Auteur: A Personal Expression of Terroir

Stéphane Carrade is known for what he calls cuisine d’auteur—author cuisine, where technique meets intuition, and every creation carries a personal narrative. His philosophy of “progressive terroir” is a gentle evolution of tradition: honouring the land while allowing imagination and contemporary insight to guide new possibilities. Chef Carrade’s plates often reveal unexpected harmonies, textures that recall the forests and coastlines of the South West, flavours that echo long-held memories, and compositions that speak quietly yet confidently. His cuisine is at once grounded and progressive, crafted with the elegance of a seasoned storyteller.

Crafted in the Moment

At the heart of his cooking lies spontaneity. Chef Carrade’s menus often evolve with the day’s market, guided by instinct, seasonality, and a deep appreciation for ingredients that speak of place. From delicate starters to refined mains and expressive desserts, each course carries his signature sensitivity: balanced, precise, and grounded in nature.

For his Bali residency, this philosophy meets the island’s own rich terroir. Though the degustation menu remains a closely guarded creative process, guests can expect the spirit of the South West to intertwine with the bounty of Bali, such as the minerality of artisan Bali sea salt, the pristine flavour of freshly caught seafood from local fishermen, or a dessert shaped by the depth and aroma of Kintamani-grown chocolate.

In Chef Carrade’s hands, these ingredients are not merely used, but reimagined, elevated through technique, memory, and his contemporary Gascon lens.

A Rare Culinary Encounter on the Cliffs of Bali

This January, Chef Stéphane Carrade brings his craft to the dramatic cliffside of CIRE at Alila Villas Uluwatu, where the vast Indian Ocean becomes the backdrop to an intimate gastronomic experience.

Over two degustation dinners and a thoughtfully curated brunch, guests will be invited into the world of a chef whose approach to flavour is both expressive and deeply personal.

Event Details

Venue: CIRE, Alila Villas Uluwatu Bali

Thursday, 15 January 2026 – Degustation Dinner, from 6.30 PM

Friday, 16 January 2026 – Degustation Dinner, from 6.30 PM

Saturday, 17 January 2026 – Chef’s Brunch, from 12.00 PM

Price:

Dinner: IDR 1,880,000 ++ per person
Brunch: IDR 1,680,000 ++ per person
A limited number of seats is available for this exclusive Michelin-starred culinary experience. For more information and reservations, contact Alila Host on WhatsApp at +62-811-3855-729 or email at [email protected].

23/12/2025

Cannubi by Umberto Bombana at Dusit International’s reimagined flagship hotel, Dusit Thani Bangkok, has been awarded One Michelin Star in The Michelin Guide Thailand 2026 – the first time an Italian restaurant in Thailand has received the distinction.

Curated by the renowned Chef Umberto Bombana – best known for his Hong Kong flagship, 8½ Otto e Mezzo Bombana, the world’s only three-Michelin-starred Italian restaurant outside Italy – Cannubi by Umberto Bombana reflects the chef’s lifelong dedication to exceptional produce, terroir, and refined Italian cooking.



His philosophy is brought to life in Bangkok by his longtime protégé, Executive Italian Chef Andrea Susto, who works with the finest locally sourced and imported ingredients to craft classically rooted dishes refined with contemporary technique. Seasonal à la carte offerings, tasting menus, a set lunch experience, and a celebrated white truffle menu – honouring Bombana’s reputation as The King of White Truffles – are complemented by a thoughtfully curated wine list of more than 350 labels chosen for their heritage, character, and quality.

Cannubi by Umberto Bombana’s design plays an equal role in shaping the dining experience. Situated on the lobby level of the reimagined Dusit Thani Bangkok, the two-level space looks out over the hotel’s dramatic nine-storey waterfall. Inside, the main dining room is crowned with intricately carved golden teakwood panels preserved and meticulously restored from the original hotel’s Benjarong restaurant. These heritage teak elements, combined with flowing lines and atmospheric lighting, create a warmly intimate setting, complemented by private dining rooms accommodating six and twelve guests.



“To be recognised as the first Italian restaurant in Thailand to receive a Michelin Star is a tremendous honour,” said Chef Umberto Bombana. “Cannubi by Umberto Bombana is a project very close to my heart, created to express the truth and soul of Italian cuisine through integrity, passion, and respect for exceptional ingredients. Seeing this spirit recognised in Bangkok means the world to me. I am incredibly proud of Chef Andrea Susto and our entire team. This accolade also reflects the vision of the new Dusit Thani Bangkok, where craftsmanship and creativity shape every detail.”



Cannubi by Umberto Bombana’s Michelin Star adds to a remarkable year for Dusit Thani Bangkok, which, since reopening in September 2024, has received one Michelin Key and earned its place among the world’s top 100 hotels, ranking #60 on the inaugural extended list of The World’s 50 Best Hotels 2025. The restaurant’s achievement further strengthens the hotel’s emergence as one of the region’s most compelling new dining destinations, with Pavilion, Dusit Gourmet, 1970 Bar, and the dramatic rooftop venue, Spire Rooftop Bar, among the other standout options.



Cannubi by Umberto Bombana is open for lunch and dinner from Tuesday to Sunday. For more information, please visit dusit.com/dusitthani-bangkok.

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20/12/2025

Robert De Niro visited Manchester with fellow Nobu Hospitality founders Chef Nobu Matsuhisa and Meir Teper, joining Salboy on site to mark the Nobu Manchester groundbreaking and the next stage of the project’s delivery.

The founders of Nobu Hospitality joined Salboy, the Manchester property development and funding company and leading Manchester developer, to celebrate the Nobu Manchester groundbreaking ceremony on the site of Manchester’s newest skyscraper. The project represents a significant moment for UK property, bringing global hospitality and Branded Residences to Manchester.

Standing at 246 metres when it is expected to be completed in 2031, the tower will transform the fast-evolving Manchester skyline and bring a fresh new approach to sophisticated living and first-class dining to the city’s residents and visitors.

Developed in a partnership between Nobu Hospitality, Salboy and construction firm Domis, the tower will be home to a signature Nobu restaurant (Nobu Manchester), a 160-room luxury hotel (Nobu Hotel Manchester), and 452 Branded Residences (Nobu Residences Manchester). Together, these assets will cater to property buyers, locals, and visitors seeking sophisticated living and hospitality experiences in the UK’s fastest-growing city.

The partners have announced that the Nobu restaurant, serving a world-class and endlessly innovative Japanese dining experience, will be situated on the ground floor of the tower, among the site’s original Grade 2 listed, Victorian viaduct arches. The vast brick arches will imbue the space with a strong sense of the city’s industrial heritage, marrying centuries-old architecture with modern cuisines.

Chef Nobu Matsuhisa opened his first restaurant, Matsuhisa, in Los Angeles in 1987. After partnering with actor Robert De Niro, he opened the first Nobu restaurant in New York in 1994 and, since then, has taken his inimitable approach to creating memorable dining experiences in over 50 restaurants worldwide. In 2013, the first Nobu Hotel opened in Las Vegas, paving the way for Chef Nobu, Robert De Niro, and Meir Teper to bring Chef Nobu’s famed attention to detail, innovation, and flair to luxury hotels and branded residences.

The Nobu Residences Manchester, a collection of Branded Residences, mark Nobu’s entry into the UK’s luxury real estate market. Not only will the residences on the upper levels be some of the highest apartments and penthouses in Western Europe, but every property will be designed with refined Japanese-inspired interiors, and residences will enjoy premium amenities, including an exclusive swimming pool, a podium garden offering panoramic views over the city, a gym, and access to Nobu dining.

The Salboy and Nobu Hospitality teams are collaborating with award-winning designers, Bowley James Brindley, to develop interiors that uniquely marry Nobu’s commitment to elevated curated living experiences with a strong sense of Manchester’s industrial and cultural heritage as well as its position on the contemporary world stage.

Chef Nobu Matsuhisa, Robert De Niro and Meir Teper, Nobu Hospitality’s Shareholders, commented: “Breaking ground in Manchester is a defining moment for Nobu in the UK — our first venture beyond London, and the introduction of Nobu Residences to this market. This landmark project — encompassing a hotel, restaurant and residences — marks the debut of Nobu Residences in the United Kingdom. Manchester’s global outlook and dynamic spirit align perfectly with the Nobu brand. We’re proud to bring our signature hospitality, dining and design to the city, and excited to offer both guests and residents an authentic Nobu experience.”

Fred Done, Co-founder of Salboy, said: “Ten years ago, Simon Ismail and I founded Salboy with a clear vision: to change Manchester’s skyline. I believe we are doing just that. I’ve been fortunate to experience exceptional cuisine and hospitality around the world, which is why we chose Nobu as our partner to help realise that vision. Best in class, best in creativity, the best of the best. This is our pièce de résistance— exactly what we wanted to bring to Manchester, the city of firsts. This is why it’s so fantastic to welcome Nobu to our wonderful city.”

Simon Ismail, Co-founder and MD of Salboy, added: “Chef Nobu’s 30-year influence on our culinary tastes can not be understated and I look forward with huge anticipation for the impact he and his team have on Manchester’s established and ambitious dining scene. As a proud Salfordian too, I’m keen to see how Chef Nobu and his team blend local produce and influences from the Northwest’s culinary heritage into the dishes and flavours they are famous for. Beyond the signature restaurant, which will look magnificent under the Victorian arches, being part of Nobu’s journey to extend its leadership in the global luxury hospitality and property markets is an honour. Manchester deserves luxury accommodation to match its growing position on the international stage and the Nobu team has the imagination and track record to make that happen.”

The event comes as Domis, a partner on the scheme, has started enabling works on site with intentions to start construction next year. Salboy expects to launch sales for Nobu Residences Manchester in 2026.

16/12/2025

Marking a fresh chapter in its culinary journey, Four Seasons Resort The Nam Hai announces the appointment of Heath Gordon as its new Executive Chef. Bringing over two decades of experience spanning Australia, the Middle East and Southeast Asia, Chef Heath takes charge of the Resort’s entire dining portfolio, blending global influences with the vibrancy of Central Vietnam.

“We’re delighted to welcome Chef Heath to the team,” says Marcel Oostenbrink, General Manager. “His commitment to sustainable sourcing and storytelling aligns beautifully with our focus on authentic, culturally rooted experiences, making him an ideal guide for the Resort’s evolving culinary offerings.”

Born in Melbourne, Chef Heath began his career along the sun-drenched Gold Coast of Australia, where he acquired his culinary education and gained early experience across coastal kitchens. He then made the move to luxury hospitality, honing his skills at a five-star resort on Hamilton Island before joining a modern Australian restaurant in South Wales. This formative period, which included several collaborations with acclaimed chefs, solidified his passion for gastronomy.

Picking up momentum, his career took him next to the Middle East, where he launched a high-end grill house in Dubai and oversaw large-scale banqueting operations for the preopening of a luxury hotel in Abu Dhabi. In 2017, he arrived in Ho Chi Minh, stepping into his first role as Executive Chef at a reputed hotel – a rewarding tenure during which he established a prominent annual food and wine festival that attracted talent from the world over. After his departure from the property, a deep affection for Vietnam inspired him to stay on and consult locally, most notably advising on a restaurant that swiftly garnered Michelin and Tatler Best distinctions.

Now, as Executive Chef at Four Seasons Resort The Nam Hai, Chef Heath supports a team of exceptional chefs in bringing their distinctive visions to life – with a renewed emphasis on fresh, local flavours. “Hoi An is a treasure trove for all who love to cook and eat. The produce in this region is as abundant, diverse and fresh as it gets,” he says.

Restaurants under his leadership include Café Nam Hai, serving wholesome fare in the day and opulent Indian specialities by night; Lá Sen, which fuses Vietnamese fare with French influences; and NAYUU, showcasing seasonally inspired omakase journeys. He also oversees in-villa dining as well as The Nam Hai Cooking Academy, an interactive kitchen where guests can explore Vietnamese cuisine through hands-on classes.

With a deep respect for Vietnam’s culinary heritage, Chef Health is also delving into recipes from nearby Hue, where a former king once tasked the royal kitchen with inventing a new dish each day: “That sort of repertoire is an endless source of inspiration for our team, whether we’re crafting a Vietnamese classic or adding a unique twist to global cuisines.”

Ultimately for Chef Heath, food is about joy and discovery. “As a chef, my purpose is connection – drawing a delicious memory from the past or creating one for the future. The act of providing happiness through a plate is my greatest reward,” he explains.

Combining globally honed credentials with a genuine passion for Vietnamese culinary traditions, Executive Chef Heath Gordon is poised to usher in a new season of destination dining at Four Seasons Resort The Nam Hai.

05/12/2025

Ascot announces world-class culinary line-up for 2026 event

Ascot has announced its culinary plans for Royal Ascot 2026, promising a blend of top-notch horse racing and exquisite dining experiences

01/12/2025

A New Michelin Star for Sardinia - Capogiro Restaurant at 7pines Resort Gains Its First Star
Sardinian Places is delighted to announce that Capogiro, the signature restaurant of 7Pines Resort Sardinia, has been awarded its first Michelin Star. This prestigious recognition highlights the restaurant’s exceptional approach to contemporary Italian cuisine and its dedication to Sardinia’s culinary heritage.

Led by Executive Chef Pasquale D’Ambrosio, Capogiro has quickly established itself as one of Italy’s most exciting new culinary voices. Since the resort’s opening, the restaurant has championed Sardinian ingredients, local producers, and sustainable practices, reflecting a deep commitment to the island’s rich gastronomic identity.

Charlotte Eames, Product Manager at Sardinian Places, commented: “We are thrilled to see Capogiro awarded its first Michelin Star—a testament to Chef D’Ambrosio’s talent and team. 7Pines Resort offers our customers the perfect combination of fine dining and luxury beachfront living, embodying the passion and excellence that define our Sardinian holiday collection.”

With its prime location surrounded by natural beauty, from rugged rocks to pristine white sand beaches and turquoise waters, the resort’s elegantly designed accommodation includes deluxe rooftop rooms, sea view suites, and beach suites, all reflecting a sophisticated seaside vibe.

For more information on holidays at 7Pines Resort Sardinia and Capogiro’s Michelin-starred dining experience, call Sardinian Places on 01489 866978. SardinianPlaces.co.uk.

https://www.breakingtravelnews.com/news/article/a-new-michelin-star-for-sardinia-capogiro-restaurant-at-7pines-resort-gains/

Sardinian Places is delighted to announce that Capogiro, the signature restaurant of 7Pines Resort Sardinia, has been awarded its first Michelin Star. This prestigious recognition highlights the restaurant’s exceptional approach to contemporary Italian cuisine and its dedication to Sardinia’s cu...

25/11/2025

Restaurant Gordon Ramsay: Three Michelin-star restaurant to offer Christmas menu for the first time

Restaurant Gordon Ramsay has held three Michelin-stars for almost 25 years

Restaurant Gordon Ramsay has held three Michelin-stars for almost 25 years

25/11/2025

Helm, Manila: Our Inspectors Reveal Their Dining Experience at This 2-Star Spot

We caught up with our MICHELIN Guide Inspectors for an inside look at Helm in Manila, the only restaurant that debuted with Two MICHELIN Stars in the inaugural Philippine selection.

We caught up with our MICHELIN Guide Inspectors for an inside look at Helm in Manila, the only restaurant that debuted with Two MICHELIN Stars in the inaugural...