Sergio Herman, Belgium

Herman grew up on the Netherlands-Belgium border ina seafood restaurant that was owned by his family. When he was old enough, he shipped off to culinary school. Immediately after that, he got a job at a two Michelin star restaurant in Holland. He returned to cooking at his family restaurant, but his new approach didn't sway the locals that had loved the simplicity of the original dishes. However, Michelin took notice and awarded him three stars over the course of three years. He eventually decided to open his own restaurant and return his parent's restaurant back to them. He earned two more Michelin stars, and then another two when he opened his second restaurant. 

Bjorn Frantzen, Sweden

Oddly enough, Frantzen was a professional football player before he started to pursue a career in the culinary arts. Before he played football professionally, Frantzen attended culinary school and cooked in the military. When his sports career was over, Frantzen went back to cooking. It wasn't long before he opened his own restaurant. In one year, his restaurant earned a Michelin star, and after the next year, he won his second.