World Class Chefs

American chef David Kinch is known for his ingredient-driven cooking and modern culinary techniques that he has studied from around the world. Raised in New Orleans, chef Kinch brings along the rich and distinctive culinary history of his city. The owner of renowned restaurant Manresa, chef Kinch was awarded 3 Michelin stars in the year 2016. He is recognized as an innovator of a new contemporary California cuisine, where his food highlight strong French, Catalan and Japanese influences.

French chef Gilles Goujon owns the restaurant L'Auberge du Vieux Puits in Fontjoncouse, Aude that focuses on local foods, featuring simple ingredients such as seasonal vegetables, lamb, goat, figs and beyond. He began his culinary career in 1983 and after years of hardship, he became MOF in 1996 and won his first Michelin star in 1997. Before obtaining Michelin stars at his restaurant chef Gilles worked as an apprentice at La Compagnie du Midi (Béziers) before improving his skills at Ragueneau, in the same town. Today his restaurant is recognized for having earned three Michelin stars, the first being awarded in 2010.

Born in Nagano, Japanese chef Kei Kobayashi​ from Paris needs no introduction. Earlier in his career chef Kei elected to focus on French cuisine after viewing a documentary about Alain Chapel. He trained at French restaurants in Japan before moving to France in 1998 to work with Gilles Goujon and Alain Ducasse. In January 2020, the chef and owner of Restaurant Kei in Paris' 1st arrondissement became the first Japanese to be awarded a third Michelin star.

French chef Marc Veyrat specialises in molecular gastronomy​ and the use of mountain plants and herbs.​ Marc Veyrat has obtained a total of nine Michelin stars​ and is renowned to be the first cook to get the perfect grade of 20/20 in the Gault et Millau guide for each of his first two restaurants​.

Awarded 3 Michelin stars and several acclaimed recognitions, renowned French Chef Christian​ Le Squer believes strongly in exploring new culinary directions, techniques and flavours that originate from his own ideas. In 2000 he confirmed his two stars and in 2002 he was awarded the third star in the Michelin Guide. ​In 2008, he opened a new restaurant, l'Etc in Paris, for which he obtained a Michelin star the following year. Chef Le Squer joined the circle of chefs rewarded with the “five toques” of the Gault et Millau guide for his Restaurant Ledoyen in 2013.

Der deutsche Koch Wolfgang Becker begann seine kulinarische Reise in den frühen 90er Jahren als Küchenchef verschiedener Sternehotels und Restaurants in unterschiedlichen Regionen Deutschlands. Darüber hinaus ist er ein begeisterter Winzer, der nicht nur Hausweine, sondern auch eine große Auswahl an internationalen Weinen produziert – in einem Familienbetrieb, der bereits von der fünften Generation geführt wird. Als Koch ist es Wolfgang Becker gelungen, seine zwei Michelin-Sterne seit dem Jahr 2009 zu bewahren.

German chef Wolfgang Becker began his culinary journey in the early 90s by working as a chef at various Michelin-starred hotel restaurants across Germany. He is also an enthusiastic vintner and has been producing in-house wines alongside a large selection of international wines; a family business run for five generations. Chef Becker is popular for maintaining his two Michelin stars since the year 2009.

French Pastry and double World Champion of Pastry and Glacier, Chef Jean-Thomas began his culinary journey as a pastry chef at the age of 16. He spent the initial years of his training in his home region of Alsace, France and moved abroad to master his techniques in pastry design, development and creation, and in learning the English language. With great talent, Chef Jean-Thomas' passion for pastry helped him to compete and win his first prize in 2017 where he won the title World Pastry Champion.​ In 2019, he received the Prix du Meilleur Ouvrier de France (MOF), the most prestigious award in the world.​

Der berühmte Chefkoch Aquiles Chávez hat eine ganz eigene Vorstellung davon, was es bedeutet, ein Küchenchef des 21. Jahrhunderts zu sein – und das zeigt er auch ganz deutlich mit seiner an Rockstars erinnernden Attitüde. Der Mexikaner war ein Student des Superior College of Gastronomy und gründete mehrere Restaurants, darunter das LO, das Cocina de Autor und das La Fisheria. Außerdem ist er Gastgeber der Reality-Show „Aquiles“ und Autor des bekannten Buches „The Kitchen and the Folly of Achilles“​.

Julien Roucheteau ist ein mit zahlreichen internationalen Preisen gekrönter französischer Sternekoch, der seine Inspiration im Alltag findet. Zu seinem Werdegang gehören verschiedene Restaurants in Paris, darunter das Les Magnolias, das Le Diapason und das Le Cinq. Gemeinsam mit Jean Chauvel hat er im Les Magnolias das experimentelle Kochen entdeckt, was ihm im Jahr 2013 eine Reihe von Auszeichnungen eingebracht hat, darunter den „Kochwettbewerb des Präsidenten der Republik Frankreich“ und den Zepter-Preis – noch bevor er 35 Jahre alt war. 2015 erkochte er sich einen Michelin-Stern.