Seiji Yamamoto, Japan

Yamamoto spent his entire career learning to perfect a particular Japanese cuisine called "kaiseki." This is similar to western "Haute-style" cuisine, meaning "of the highest luxury" or "high-level." Japanese kaiseki cuisine focuses on the multi-course tasting menu style of service while maintaining the highest standard of ingredients and technique. Yamamoto was granted 3 Michelin stars within 5 years of opening his first restaurant, solidifying him as one of the best chefs in Japan, and the world. 

Pascal Barbot, France

As soon as Barbot was legally allowed to step into a kitchen, he started making waves. While working his way through the finest establishments in Paris, he met his counterpart, Christophe Rohat. the dop opened a restaurant together in 2000. From 2000 to 2007, Barbot and Rohat were awarded three Michelin stars for their technical excellence.