From Wynn Las Vegas, award-winning chef of his namesake restaurant Alex, Alessandro Stratta brings with him his talent in French Riviera cuisine. A graduate of the California Culinary Academy, Stratta subsequently learned from pastry chef Jim Dodge at the Stanford Court Hotel, Alain Ducasse at Louis XV at the Hotel de Paris in Monaco, and Daniel Boulud, then at Le Cirque in New York. As executive chef at the Phoenician, Resort in Scottsdale, he received Mobil's Five-Star Award. Masterminding Renoir at Mirage, Stratta earned another Mobil five-star rating and AAA's Five-Diamond Award.

ANTONIN BONNET

Born in Lyon, France, Antonin Bonnet started his culinary journey at the tender age of 14 at Boneveine Hotel's cooking school. The experience there was to fuel his already smoldering passion for cuisine. After graduation, Bonnet embarked on an illustrious career in gastronomy. His thirst for knowledge and adventure brought him around Europe and the Far East, working in many outstanding establishments such as the L'Oustau de Baumanière and the Laguiole where he worked with Michael Bras, and the highly exclusive Morton's in London where he was the executive chef. In 2006, Bonnet moved on to the Michelin-starred establishment, The Greenhouse, where he continues to stamp his presence upon the London restaurant scene.

GENNARO ESPOSITO

Gennaro Esposito was born in Vico Equense on the Amalfi coast of Campania. He was a disciple of Gianfranco Vissani, one of the greatest chefs from Italy. Esposito started his specialty restaurant, Torre del Saracino in the idyllic setting of his hometown in 1992. The restaurant specialises in fish, cheese and vegetables produced locally and regionally. Esposito always seeks to remain true to the flavour of his ingredients. His cuisine magnifies the shades of the texture and taste of the ingredient clearly, brought out by his traditional southern Italian style. Alain Ducasse is known to be a admirer of Esposito and considers Torre del Saracino to be one of his favourite restaurants in Italy.

LAURENT TOURONDEL

A French-trained chef coupled with the sensibility and style of a New York restaurateur, Laurent Tourondel opened three premier restaurants - BLT Steak, BLT Fish and BLT Prime in New York City to countless rave reviews. Having travelled around the world before embarking on creating the BLT concept, Tourondel has also worked in some of the best kitchens around the world in countries like Paris, London, Moscow and New York. He also had the opportunity to work and learn from Joël Robuchon and three-michelin-starred Troigros. Tourondel was also honoured as one of Food & Wine Magazine's Ten Best New Chefs in 1998. In 2005, BLT Fish was awarded its very first star when the Michelin Guidebook debut its listing for New York.

PACO RONCERO

Coming from a family rich in culinary traditions, Paco Roncero started his study of cooking at the age of 18 at the Madrid School of Tourism and Hospitality. In 1990, he started his career at the restaurant Zalacaín and later moved to the Ritz hotel. In 1991 he joined the staff at the Casino de Madrid as a chef. It was there that he met his mentor Ferrán Adrià. For the next three years, training at the 'El Bulli' restaurant under Ferrán Adrià greatly developed his culinary expertise and understanding. In 1997, Roncero participated in the Young Chef Championship of the Community of Madrid and Spanish National Championship, obtaining second and third place respectively. Roncero was promoted to head chef at the Casino in 2000. He is considered as Ferrán Adrià's most outstanding disciple. In 2004, Roncero and his mentor were the appointed chefs for the Spanish crown prince's wedding, establishing yet another chapter in Roncero's proud family history.

Talented Susur Lee hails from Toronto, Canada where he holds the fort at the delectable Susur and Lee restaurants. One of Canada's hottest chef, he has been making waves since he opened his first restaurant, Lotus in 1987. After a decade of helming Lotus, Lee closed Lotus to work with the Tung Lok group in Singapore as a consultant to Tung Lok's Group of Restaurants and was the executive chef of Club Chinois which opened in 1997. In 2000, Lee returned to Toronto and opened Susur Restaurant to critical acclaim. In 2004, he opened Lee Restaurant next to Susur, showing yet another side of his culinary brilliance through a progression of dishes that is different from its sister restaurant.

Starting out as an apprentice in 1987, Terje Ness went on to work for some of the most prolific establishments including the two-Michelin-starred Restaurant Bagatelle and the Culinary Institute of Norway. In 1999, he was awarded the Bocuse d'Or and Norway's chef of the year title and went on to open his own restaurant, Oro Restaurant and Bar, which was quickly recognised with one Michelin Star. Terje Ness is best known for his ability to bring out the flavours and magnificence of the seafood of Norway. Today, Ness continues to glorify the treasures of the Norwegian seas in his new restaurant, Restaurant Haga in Haga Golfpark, Norway.