Celebrity Life

Zegna Defining Moments: Michelin-starred restaurants Odette and Jaan share a common thread - their chef de cuisines are indelibly bound by a quest for culinary perfection.

The post Award-winning chefs Julien Royer and Kirk Westaway reveal how friendship got them to the top of their game appeared first on The Peak Magazine.

Zegna Defining Moments: Michelin-starred restaurants Odette and Jaan share a common thread - their chef de cuisines are indelibly bound by a quest for culinary perfection.

For more stories like this, visit www.thepeakmagazine.com.sg.

Odette moves up to fifth position on the list.

The post 7 Singapore restaurants make the cut for this year’s Asia’s 50 Best Restaurants awards appeared first on The Peak Magazine.

Odette moves up to fifth position on the list.

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Enjoy these festive creations by chefs Kirk Westaway, Christophe Lerouy, Michele Pavanello, Peter Birks and Carlos Montobbio

The post Try these Christmas dishes by top chefs at Jaan, Otto & Esquina appeared first on The Peak Magazine.

Enjoy these festive creations by chefs Kirk Westaway, Christophe Lerouy, Michele Pavanello, Peter Birks and Carlos Montobbio

For more stories like this, visit www.thepeakmagazine.com.sg.

Chefs Julien Royer, Sam Aisbett, Kirk Westaway and Rishi Naleendra talk about the pressure of maintaining their Michelin stars.

The post Sebastien Bras asks to be stripped of Michelin stars: What Singapore’s top chefs think appeared first on The Peak Magazine.

Chefs Julien Royer, Sam Aisbett, Kirk Westaway and Rishi Naleendra talk about the pressure of maintaining their Michelin stars.

For more stories like this, visit www.thepeakmagazine.com.sg.

[dropcap size=small]T[/dropcap]he oft-understated crockery is the canvas on which each chef expresses his ideas and vision. By the kitchen pass, the mosaic of each course has been planned out: sauce, sides, protein and, lastly, the garnish, all deftly arranged on the assigned dish and presented on the dining table. But there’s more to the piece […]

The post Why these 3 restaurants serve food on custom-made plates appeared first on The Peak Magazine.

he oft-understated crockery is the canvas on which each chef expresses his ideas and vision. By the kitchen pass, the mosaic of each course has been planned out: sauce, sides, protein and, lastly, the garnish, all deftly arranged on the assigned dish and presented on the dining table. But there’s more to the piece of […]

For more stories like this, visit www.thepeakmagazine.com.sg.

We find out more about the venerable chef of 8½ Otto e Mezzo Bombana, who was in town for a four hands collaboration at Jaan.

The post Find out how Hong Kong’s top chef Umberto Bombana maintains his restaurant’s three Michelin stars appeared first on The Peak Magazine.

We find out more about the venerable chef of 8½ Otto e Mezzo Bombana, who was in town for a four hands collaboration at Jaan.

For more stories like this, visit www.thepeakmagazine.com.sg.