The Secret Ingredients of Success

Stories from the World’s Best Chefs

The Food’n’Chef Project aims to highlight those who usually remain behind the scenes — the chefs. Every day, we dine in cafés, restaurants, and bistros, interacting mostly with waiters and managers. Yet, the true creators of our meals often go unnoticed. This project is my way of giving them the recognition they deserve, showcasing their talent and the incredible dishes they create.

This is a one-of-a-kind initiative. I travel the world, sharing stories of top chefs and the masterpieces they craft. Each tale unveils fascinating details about the chef’s journey and features their signature dish, bringing their passion and creativity to light.

Tomoyuki Hayashi

Chef Tomoyuki Hayashi is a master of Edomae sushi with nearly three decades of experience in New York. Formerly the Executive Sushi Chef at Michelin-starred Sushi Azabu, he now leads Sushi AMANE, crafting an intimate omakase experience where precision and tradition define every bite...
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Rashidin Abd Rashid

With over 20 years of experience, Chef Mamu has mastered Pan-Asian cuisine, cooking for royalty, celebrities, and top restaurants worldwide. His journey—from Kuala Lumpur’s vibrant markets to luxury resorts and award-winning kitchens—shaped his bold, innovative approach. At EAST, every dish reflects his passion, skill, and commitment to unforgettable flavors....
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Lau Yiu Fai

With over 30 years of experience, I have dedicated my career to mastering and innovating Cantonese cuisine. As the Executive Chef of Yan Toh Heen, I take pride in blending tradition with creativity. Today’s dish, Poached Lobster and Bird’s Nest in Egg White, is a gold medal winner, showcasing the...
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Patrick Casula

Born in Grenoble, France, I became Pastry World Champion through passion and dedication to perfecting simple yet extraordinary dishes. My dark chocolate "supreme" with hazelnuts and coffee-orange sauce embodies this philosophy....
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Jean-Pierre Jacob

Hailing from Aix-les-Bains, near the famous Lac du Bourget, I am a third-generation chef who believes in the importance of love and generosity in the culinary profession. With a deep connection to my roots, I specialize in creating dishes that reflect the local produce and flavors of the Savoie region....
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Lai Yau Tim

Chef Lai Yau Tim brings the heart of Cantonese cuisine to Tim’s Kitchen, a two-Michelin-starred restaurant full of energy and tradition. Try his signature Steamed Whole Fresh Crab Claw with Winter Melon for an unforgettable taste....
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Jordi Cruz Mas

At ABaC Restaurant in Barcelona, I bring my passion for fresh, seasonal ingredients to life, crafting innovative dishes that redefine fine dining. My Parmesan gnocchi with truffles is a perfect example—simple yet refined, made with the freshest market finds. Come experience the flavors of Barcelona through my culinary vision!...
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Umberto BOMBANA

At 8 ½ Otto e Mezzo BOMBANA in Hong Kong, I bring the soul of Italian cuisine to life, earning it the honor of being the only Italian restaurant outside Italy with three Michelin stars. My deer loin with Piedmont cheese fondue and foie gras reflects my passion for seasonal...
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Jordi Joan

For over 26 years, I’ve been carrying on my family's passion at Ca l’Isidre in Barcelona, where Catalan cuisine and quality ingredients take center stage. My dish, Porcini in papillote with foie gras and black truffle, is a signature favorite—rich, aromatic, and a true celebration of our love for mushrooms....
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Luigi Taglienti

Born in Liguria, my culinary journey took me through Italy and France, earning Michelin stars along the way. At Il Ristorante Trussardi Alla Scala, I blend classic Italian and French traditions with modern techniques. Try my Black and White Cuttlefish—a dish that embodies my passion and vision....
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