Chef Masterclass

What’s it like to work in the restaurant business as a couple? Two Singaporean husband-and-wife teams share how they keep the flame alive in and out of the kitchen.

At InterContinental Phuket’s fine dining restaurant, hom, Chef Ricardo Nunes and team are unlocking flavor profiles of locally sourced ingredients through various fermentation methods, resulting in creative and inventive dishes worth flying in for.

Guests of Kappa Senses Ubud are in for a gourmet treat when they stay at the French-inspired boutique resort. The lush natural surroundings of the resort, rice field terraces, and occasional dance of fireflies in the evening are the setting of culinary offerings of this serene luxury resort in Kedewatan, Ubud.

Ivan Barone, the culinary maestro behind the epicurean delights at MGallery’s Hôtel des Arts Saigon, is no stranger to luxury dining. Take a peek inside the mind of an Executive Chef living his dreams.

Cambodian-French Executive Chef Sakal Phoeung, with over a quarter-century in luxury hospitality, has become a culinary star in Ho Chi Minh City. His journey includes leading roles at Sofitel Phnom Penh Phokeethra and Sofitel Saigon Plaza. Now at Le Corto & P’ti Saigon, he blends traditional French cuisine with innovative approaches, and as President of les Disciples d’Escoffier Vietnam, Sakal fosters community and culinary excellence. We had the opportunity to chat with Chef Sakal about his illustrious career in Gastronomy.

Earning an accolade as prestigious as a Michelin Star is a lifelong aspiration for culinary professionals. The journey of a Michelin Star chef is without shortcuts, but passion and determination will carry you through towards success.