Guillaume Galliot is a French chef of the highest caliber of gastronomic tradition. Through his hands, flavors of France dance in unison with the tastes of the world. He believes in finding prestige in even the most humble ingredients, transforming them into unforgettable dishes.

 

 

Chef Fei extracts exciting tastes from simple ingredients with delightful creativity.

 

 

Chef Malcolm Lee seeks to serve his heritage by presenting Peranakan cuisine that follows traditional family recipes. These dishes are prepared from scratch using the freshest produce, resulting in authentic flavors that are refined to appeal to today’s diners.

 

 

Starting his culinary journey with French cuisine, Sato was increasingly drawn towards his native Japanese and worked for 3 years under the careful guidance of Chef Seiji Yamamoto. He set on a new journey in 2015 with the 2-MICHELIN-star Ta Vie.

 

 

Born to a family that masters Huai Yang cuisine, chef Paul Zhu has expertise in classical technique and inspiration from modern culinary exploration. His healthy creations feature a contemporariness of its own.

 

 

Progressive, forward-looking and trendsetting, chef Aniello from Italy changes and challenges the culinary landscape with an avant-garde perspective.