Who are Asia’s most talented and stylish chefs?
A creative new generation of top chefs in the region are whetting the appetites of foodies with their innovative styles and edgy approaches
The way to our hearts is first and foremost through our stomachs. But it doesn’t hurt to be easy on the eyes as well. Young, gifted, and suave, these star chefs are blessed with a winning combination of talent and charisma that will make you swoon and keep you coming back for more.
Jock Zonfrillo, Orana
Jock Zonfrillo has the rugged good looks and mercurial temperament of a rock star, but his cooking displays remarkable sensitivity. His trailblazing restaurant in Adelaide celebrates aboriginal ingredients like native plants, bush honey, and wild game. Crocodile consommé is seductively spiced with aniseed and cinnamon myrtles, while puffed kangaroo tendon gets a kick from native pepper paste. Green ants provide a surprising finishing touch to an elegant dish of mullet and indigenous herbs.
Louis Pacquelin, Akme
Canadian chef Louis Pacquelin started working in restaurants when he was a high school student, before training in France under Alain Ducasse. The kitchen prodigy has grown into the poised and confident head chef of Akme, in Shanghai, where he turns out polished dishes such as silky foie gras flan and perfectly roasted pigeon with buckwheat and sage. The young chef shows his edgy side in a jet-black dessert of roasted pineapple and vanilla ice cream in charcoal powder.
Vicky Cheng, VEA
