Chef Janice Wong reflects on two decades of innovation, her ingredient-driven philosophy, and her vision for chocolate and desserts shaped by curiosity, culture, and creativity.

Known for his minimalist fire-led approach, Chef Yudha Permana brings Southeast Asian and Japanese influences to life at YUKI and Meimei in Bali.

Founded by Brazilian-born Liza Deubez, Paletas Wey has grown into a nationwide brand over the past decade, offering healthier popsicles made with real fruit and natural ingredients from across Indonesia.

Get to know the masterminds behind YUKI and Meimei, two of Bali’s most talked-about dining destinations.

Executive Chef Jérémy Jouan brings global experience and a clear vision to The Langham, Jakarta, aiming to elevate its dining scene through collaboration, discipline, and a deep respect for culinary culture.

Chef Garima Arora connects Indian and Thai culinary traditions through her boundary-pushing restaurants Gaa in Bangkok and Banng in Gurgaon.