Schweitzer Stuben Having been awarded two stars by the Michelin Guide, 19.5/20 and Award of the Year by Gault Millau, Schweitzer Stuben is also a member of Relais & Chateaux with executive chef Fritz Schilling introduced as "one of Europe’s greatest chefs". Go to the article

Andr´e Jaeger He draws his inspiration from "the extraordinary delights of Asian cuisine and its basis in the Taoist tenet of perfect balance between the yin and yang". Go to the list

Christine Manfield Owner and chef Christine Manfield aka the "High Priestess of Modern Sydney Cooking" has published two cookbooks, Paramount Cooking and Paramount Desserts, propelling her own unique style of modern Australian cuisine in to the limelight when the former was shortlisted for the Australian book design award and the Julia Child award for first-time published cookbook in 1996. Go to the article

Wang Hong Fa Deputy chief executive chef of the Ministry of Foreign Affairs’ Diaoyutai State Guest House in China, Wang Hong Fa is responsible for the preparation of state banquets for most visiting dignitaries Go to the article

Douglas Rodriguez Chef Douglas Rodriguez's Neuvo Latino restaurant Patria won 2 (out of 4) stars from New York Times within its first year in operation and 2 years later, it rose to 3-star status (there are only five 4-star restaurants in New York). Go to the article

Harald Bresselschmidt Harald Bresselschmidt was responsible for taking the Rhebokskloof Wine Estate Gastronomy, Bosman’s at the Grand Roche Hotel, and his own restaurant, Aubergine, to the height of culinary achievement when all were placed among the Top 10 Best Restaurants of South Africa. Go to the article

Eiichi Takahashi he 400-year-old Hyo Tei is one of the few existing Japanese-style restaurants that still retains the traditions of the Edo period. President and chef Eiichi Takahashi is Hyo Tei’s fourteenth-generation descendent and is known throughout Japan as the "Big Boss" and "Godfather" of high-quality, traditional Japanese cuisine. Go to the article