An apprentice to the late Joël Robuchon, Chef Ryuta Iizuka honed his skills in France at the Three Michelin-starred restaurant Troisgros. Upon returning to Japan, he was appointed Head Chef at L’ATELIER de Joël Robuchon before launching Ryuzu as owner-chef in 2011. Fusing Japanese ingredients and sensibility with French technique, Chef Ryuta’s cuisine has earned Two Michelin stars annually since 2013.

Deeply committed to honoring food producers, Chef Ryuta regularly travels across Japan to source seasonal ingredients and preserve regional traditions through his work. His approach reflects both discipline and respect, resulting in a culinary style that is thoughtful, precise, and rooted in craft.

Philip, the Beverage Manager at JW Marriott Jeju, leads the creation of innovative drink experiences. With an extensive background in mixology, he has refined his craft through years of experience working at prestigious international hotels.

Philip’s broad expertise allows him to curate creative and exceptional drink offerings, elevating the guest experience at JW Marriott Jeju with every thoughtfully crafted beverage.

Now at the helm of Yan Ting at The St. Regis Singapore, Chef Chan Chung Shing is committed to delivering exceptional Cantonese cuisine underpinned by traditional techniques and high-quality ingredients.

Growing up in Hong Kong, Chef Chan enjoyed family meals at local establishments, instilling in him a deep-rooted appreciation for the meticulous preparation techniques of Cantonese cuisine. Prior to his current role, Chef Chan worked across various restaurants in Hong Kong, Shanghai, and Singapore.

Chef Riyaz Ahmed, Indian Master Chef at JW Marriott Bengaluru Prestige Golfshire Resort & Spa, brings over 20 years of culinary expertise rooted in four generations of Awadhi tradition. His dishes blend history, culture, and flavor, using century-old family recipes and freshly ground spices for unmatched authenticity.

At Aaleeshan, each creation is carefully crafted to honor tradition – evoking nostalgia and offering guests a truly cinematic dining experience.

With over 20 years of experience, Chef Katsuhito Inoue unites precision and heritage to craft elegant, seasonally inspired cuisine. Born into a family of culinary artisans, his philosophy is shaped by Kyoto’s longstanding traditions of zero-waste cooking and harmony with nature.

Trained in acclaimed European kitchens, Inoue brings a modern perspective to Japanese kaiseki, expressing the rhythms of Kyoto’s 72 micro-seasons in each dish. His refined approach celebrates both legacy and innovation, inviting diners into a thoughtful, evolving dining experience.

Chef Janice Wong is a multi-award-winning pastry chef known for her boundary-pushing approach to dessert. She launched her first concept, 2am:dessertbar, in Singapore in 2007, followed by the founding of her confectionery brand, Janice Wong Pure Imagination, in 2014.

Embracing food innovation with artistic expression, she has pioneered creations such as edible art and 3D-printed chocolates. The brand has also expanded its international presence through a strong digital strategy and a growing retail footprint.

David Toutain is a renowned French chef known for his innovative, nature-driven cuisine and refined treatment of vegetables. A protégé of culinary icons Alain Passard and Marc Veyrat, Chef Toutain developed a distinctive approach rooted in creativity, seasonality, and balance. He rose to prominence with his eponymous Michelin-starred Restaurant David Toutain in Paris, where his work redefined the possibilities of modern French gastronomy.

Building on this foundation, he launched Feuille, a concept focused on plant-based expression, followed by new ventures such as Duet. With each project, Chef Toutain continues to expand his vision and push boundaries – cementing his role as one of France’s most influential voices in contemporary cuisine.