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Around the world, Asian chefs are making their mark in the culinary arena with their innovative menus and forward-looking dishes. Chefs Collective is an exciting book that sees more than 50 of these rising and renowned chefs with Asian roots come together to share their award-winning recipes through author and food and travel professional, Michelle Tchea. With candid insights into their philosophy of food and cooking, and expert tips to preparing their most requested dishes, Chefs Collective is the definitive introduction and guide to these rising stars of the culinary world.

FEATURED CHEFS AND WHERE THEIR RESTAURANTS ARE ESTABLISHED: 1. Akira Back USA 2. Akira Sugiura France 3. Alain Huang Taiwan 4. Asai Masashi Singapore 5. Atsushi Uchibori Japan 6. Ayoung Chang USA 7. Bang Ki Su Korea 8. Bernhart Denny Sumarko Indonesia 9. Bongsu Kim Korea 10. Byoung-Jin Kim Korea 11. Dak Laddaporn Wichangoen Denmark 12. Dan Hong Australia 13. Daungporn Songvisava Thailand 14. Dharshan Munidasa Sri Lanka 15. Eunjung Cho Korea 16. Hajime Yoneda Japan 17. Hideki Endo France 18. Hideki Sato Hong Kong 19. Hiroyasu Kawate Japan 20. Ian Kittichai Thailand 21. Jeremiah Stone USA 22. Jimmy Lim Singapore 23. Jowett Yu Australia 24. Kai Ho Taiwan 25. Kazunari Nakamura Japan 26. Kazuya Sugiura Japan 27. Kei Kobayashi France 28. Kenichi Yamamoto Japan 29. Lanshu Chen Taiwan 30. Makoto Ishii Japan 31. Margarita Forés Philippines 32. Nicolas Chang Taiwan 33. Pang Kok Keong Singapore 34. Peter Serpico USA 35. Renu Homsombat Thailand 36. Ryuji Teshima France 37. Sam Leong Singapore 38. Seunghwan Carlos Shin Korea 39. Shota Nakajima USA 40. Sun Kim Singapore 41. Surakit Khemkaew Thailand 42. Tae Hwan Ryu Korea 43. Taku Sekine France 44. Tammy Mah Singapore 45. Tony Yoo Korea 46. Vicky Lau Hong Kong 47. Wuttisak Wuttiamporn Thailand 48. Xavier Hsu Taiwan 49. Yoon Hwayoung Korea 50. Zor Tan Cheong Thin Singapore and Taiwan

1.52 cms H x 26.92 cms L x 20.57 cms W, 128 pages, Hardcover, October 2017.