Christophe Gibert

1 Michelin Star
La Baie | The Ritz-Carlton, Osaka

Christophe Gibert’s self-described curiosity may explain the breadth of his ambitious journey as a chef. He started at a young age of fifteen at the patisserie school before realizing his true passion for the culinary arts. After a decade in southern France mastering its regional techniques and working with the freshest seafood, Gibert settled in Osaka and wove local ingredients into his craft. His haute French cuisine is a journey of flavor between the two countries, and reflects his love of Japanese philosophy. Heavenly dishes—such as his baked abalone and white wine cream with liver and shiso flower—showcase seasonal ingredients from his adopted home in elegant, uncomplicated presentations.

FIND CHEF GIBERT IN: TOKYO

Erlantz Gorostiza

2 Michelin Stars
M.B | The Ritz-Carlton, Abama

With Erlantz Gorostiza at the helm, the M.B. at The Ritz-Carlton, Abama gained a second Michelin star – establishing the Canary Islands as a first-class gastronomic destination. Throughout his star-studded career, he has continually devoted himself to the pursuit of perfection in every unconventional flavor combination. Known for indelibly memorable dishes, such as his lightly marinated warm oysters with cucumber granita sake, pickled shallots and sea mist, Gorostiza celebrates the culinary heritage of the islands by blending tradition with creativity. In partnership with local fishermen and farmers, he creates dining experiences that convey the true essence of the local culture.

FIND CHEF GOROSTIZA IN: TOKYO KYOTO

Gordon Guo

1 Michelin Star
Lai Heen | The Ritz-Carlton, Guangzhou

Gordon Guo puts a twist on traditional Cantonese dishes with his bold exploration of technique, exceptional ingredients and artful presentation. He forages seasonal elements of his cuisine from their natural sources as well as local markets, attributing his love of nature to a childhood spent by the forest in rural Guangzhou. He channels these earthly sensibilities into intricate dishes such as his signature steamed crab custard with crab meat, caviar and rice wine. The sweet crab and salty roe play off grounding notes of rose tea and aged Shaoxing wine. These sumptuous flavors and textures are served in a porcelain pot atop river stones, evoking scenery from the historied Jiangnan region.

FIND CHEF GUO IN: GUANGZHOU

Jackie Ho

1 Michelin Star
Lai Heen | The Ritz-Carlton, Macau

With 40 years dedicated to mastering exceptional skill in his craft, Ho is known for delighting refined palates all over Asia – including those of Thai royalty. A reverence for fine Cantonese cuisine led him from the Hong Kong eateries of his youth to our Michelin-starred restaurant in Macau. His flair for infusing classic Chinese cooking with Southeast Asian inspirations shines through in signature dishes such as his deep-fried codfish fillet with crispy garlic – an innovative spin on the famous Hong Kong-style crab with crispy garlic. Every dish is a flavor journey that awakens all five senses and evokes both the thrill of new discovery and the comforting feel of home.

FIND CHEF HO IN: GUANGZHOU

Kenji Fujimoto

1 Michelin Star
Tempura Mizuki | The Ritz-Carlton, Kyoto

Kenji Fujimoto, a Michelin-starred chef among The Ritz-Carlton constellation, holds a deep understanding of how to craft a journey for all senses. He elevates the craft of tempura to an art, going to the utmost lengths to source ingredients at their peak and combining them for unique new flavors. One such creation is his Omi beef wrapped in shiso and batter-fried to celestial perfection. Each delicately-prepared morsel of hamo eel, amadai fish or tender bamboo shoot fills the air with the crackling whisper of the fryer and savory aromas of the Benibanayu oil he uses to give his tempura a light, distinctive flavor.

FIND CHEF FUJIMOTO IN: TOKYO KYOTO

Paul Lau

2 Michelin Stars
Tin Lung Heen | The Ritz-Carlton, Hong Kong

Paul Lau is regarded as one of the country’s greatest masters of the Cantonese culinary arts. His astronomical fame is backed by 36 years of dedication to the highest standards of authentic Cantonese cuisine. According to Lau, the secret to his coveted two-star rating is deceptively simple. He uses only the best ingredients, cooks with traditional methods perfected over the centuries, and presents them with modern simplicity. Experience his mastery of flavor in dishes such as the double-boiled chicken soup, balanced with the refreshing sweetness of coconut water and served with sumptuous yellow croaker fish maw.

FIND CHEF LAU IN: GUANGZHOU

Shintaro Miyazaki

1 Michelin Star
Azure 45 | The Ritz-Carlton, Tokyo

Shintaro Miyazaki takes you on an unforgettable journey of modern French dining with a signature twist. Informed by Japanese traditions as well as French haute cuisine, Miyazaki takes only the finest ingredients—often locally and seasonally sourced in Japan—and prepares them using innovative techniques. His start as a patissier shows in the delicate craftsmanship of his presentation, such as in his nodoguro dish. The highly sought-after fish from the Sea of Japan is elevated by a half-moon of genboku shiitake, creating a harmony of umami flavors. Despite his meteoric success, the chef’s personal motivations remain humble. “Love. I show love with the food I present to guests”, says Miyazaki.

FIND CHEF MIYAZAKI IN: TOKYO