Bryan Nagao is an icon in Hong Kong's bustling food & beverage arena. He was former celebrity chef of Felix, the Peninsula and use to head KOKAGE, Hong Kong's hottest Japanese restaurant, featuring Nagao's innovative styles of cooking with Japanese flavours. During his reign, KOKAGE was one of the three restaurants from Asia to be voted into Condé Nast Traveler Annual Hot Tables List 2002. Nagao has since returned to the States to start his own restaurant, Mao, in Denver Colorado.

Chef Christopher Rüffer is pleased about the Michelin star, which he has been awarded two years in a row by the Michelin guide. The Gault Millau praises Rüffer's creativity and write in their evaluation "Rüffer has that special touch for everything, which makes dishes flavoursome and pleasant to the palate …". "His menus are composed in unison and in concert with the Hamburg luxury restaurants is high up on the contemporary scale." Rüffer receives 16 Gault Millau points.
The restaurant Haerlin is ranked as number one under the top ten list of "luxury restaurants" in the Marcellino's Restaurant Report 2004. Not only Rüffer's cuisine is outlined as a "true experience" but also the proper style ambience, the excellent service as well as the outstanding wine cellar with a selection of 1,500 wines.

Chef Frédéric Filliodeau began his culinary studies in Nantes where he earned a Trade Proficiency Certificate and a Masters Diploma. He has had the privilege of working with Georges Blanc for three years at his 3-Michelin star restaurant, first as Chef de Partie and then as Sous-Chef. Chef Filliodeau’s curiosity and desire to experience a different way of life led him to Canada where he was hired as Chef at the 5-star Travel Mobil restaurant Nuances—a CAA 4-diamond gourmet restaurant located in the Montreal Casino. During his stay at Nuances, the restaurant was awarded a fifth diamond. During his career, Frédéric Filliodeau has received several awards and distinctions including being among Quebec’s Top 50 Young Hopefuls in November 1999 and earning first prize in the regional category and second prize overall at the Nations Cup team competition in Quebec. He also won first prize at the Challenge René Porte Concours International Gastronomique in Arpajon, France and participated in preparing menus, alongside Georges Blanc, Paul Bocuse and Pierre Troisgros, for the G7 meetings in 1996 held in Lyon, France.

Mauricio Guerrero was born in Chile and completed his education at the Märsta Gymnasiet Institute in Sweden between 1989 and 1991 where he earned his degree as Chef. His 12 year experience include renowned restaurants such as Nobu (Miami), The Square (London) and Sea Grill (Brussels), Le Siecle (Vienna) and La Corone d´or (Sweden). Guerrero´s trademark is the combination of traditional local products such as king crab, duck, turbot, yellowfin tuna, lamb, ciervo y ancas in delicate Mediterranean preparations with Japanese and Swedish influence.

Suzanne Goin, executive chef and owner of Lucques and newly opened A.O.C. in Los Angeles, was named Food and Wine's magazine's "Best New Chefs" in 1999. Lucques was also on the "50 Hottest Tables" in Condé Nast Traveler in 1999 and top 6^th restaurant in Los Angeles by Gourmet magazine in 2000. A.O.C. opened to a bevy of rave reviews. Goin was also nominated for the a prestigious James Beard Award in 2003 and was featured in "The Chef" section of The New York Times.

Born in Hong Kong, where food is placed high above in the list of importance, Wong Kam-Yau began his career in Han Court Restaurant in 1988. He further honed his skills for the complexity of Cantonese cuisine at Golden Crown Seafood Restaurant and subsequently as the Chinese chef at Hotel Nikko Mahanakhon. In 2002, Kam-Yau decided to take his talents to the Conrad Bangkok where he is now contributing his culinary prowess at the magnificent Chinese restaurant, Liu.

Chef Yan Yeung is one of Melbourne's most respected chefs specialising in authentic Cantonese cuisine. Starting out at age 19 as an apprentice chef and kitchen hand, his love for cooking saw him spending the next 10 years in Hong Kong honing his culinary skills. He moved to Australia in 1983 as one of three chefs from Hong Kong selected to work at the Emperor Restaurant in Bendigo, Victoria. Since then, Yan Yeung has worked in some of Melbourne's finest Chinese restaurants including The Regent, Flower Drum in Crown's Galleria and Mings. Recently he was appointed Chef de Cuisine at Silks, Crown's flagship Cantonese restaurant, where he looks forward to delighting diners with his world-class cuisine.