One of only a handful of restaurants to receive the coveted three-Michelin-star designation, Aqua at The Ritz-Carlton, Wolfsburg showcases modern German cuisine. A former pastry chef, Chef Sven Elverfeld has a keen eye for detail and it shows in his complex dishes. He often highlights strong flavors, such as eel marinated for two days with Asian spices before being grilled and served with burnt yuzu kimchi. He also has a predilection for new and creative combinations, as found in ragouts made from ingredients like oysters and pork jowls. “I like surprises, both flavor wise and aromatic wise,” Elverfeld says. 

Chef Pino Lavarra is the mastermind behind Tosca at The Ritz-Carlton, Hong Kong, one of the city’s most well-regarded Italian restaurants. Lavarra specializes in the satisfying cuisine of Southern Italy, where he grew up. In a small village in Puglia, his mother passed along traditions and a passion for food. By the age of 14, he had already begun professional training. Today, he brings a modern touch to the cooking of his childhood, introducing Hong Kong to entirely new flavors. Standout dishes include homemade spaghetti alla chitarra that incorporates basil chlorophyll and charcoal crust wagyu tenderloin, and is served alongside radicchio, walnut, and crispy mustard. “To me, every dish is a piece of art,” Chef Lavarra says. “Sea Tiramisu, our signature dish, is the best example. It is an innovative appetizer that uses seafood soup foam and plankton to imitate tiramisu.”

Chef Christophe Gibert of La Baie at The Ritz-Carlton, Osaka, was born and raised in Bretagne, the historic province in northwestern France. He developed his culinary skills by working at various restaurants throughout France, before moving to Japan to helm La Baie.  Chef Gibert is passionate about using ingredients in season and presents his dishes with delightful seasonal touches. He specializes in using local ingredients together with a variety of seasonal flavors from different countries and cooks them with techniques that bring out their flavors to the fullest, providing a unique and memorable dining experience.

Tempura by Hanagatami is a chic dining space where guests can enjoy live cooking in front of their eyes at the counter. Chef Takeshi Fukana displays refined craftsmanship with exquisite tempura prepared from seasonal ingredients, finely coated in a specially formulated batter, and fried to crisp in fine safflower oil. The chef’s signature tempura sauce and recommended salts acquired from all regions of Japan enhance the experience — as does a glass of Champage hand-selected by the sommelier.