“With a penchant for being the underdog, and their commitment to pushing boundaries, and setting trends in hospitality and restaurant operations, Christopher Mark and Syed Asim Hussain built their restaurant empire in Soho way before it transformed into the cool, hip hangout spot that it is today. They walk us through the area and compare the days then and now, while also sharing the secrets to their consistent success.”

“Buenos Aires Polo Club is inspired by the South American country’s penchant for the distinguished sport and dynamic grilling culture. Head Chef Luca Marinelli takes us back to the golden era in Recoleta.”

"Chef James Harrison has never been to Beirut, but training under Melbourne's best Lebanese-Australian chef (and his slap-happy mother) made him fall in love with the cuisine."

"Complacency comes when you look at a menu and say you're completely happy with this. That's when you should just call it a day, because that's when you stop being better than you were yesterday."

"Having spent 10 years working in Michelin-starred kitchens, Daniel Calvert has brought his passion and precision to his role as chef de cuisine at Belon in Hong Kong."