SOCIETY OF STARS 星厨说是V

ision, mission, and intention to continually upgrade our restaurant and our work.

As for our take in the annual Global Gourmet Chef par Excellence Culinary Competition, other than participating chefs being recognized and awarded, it also serves as a platform of exchanges and communication among chefs understand and learn from each other. From such coalition and encounters, new ideas are formed.

闽菜作为中的国八大菜式之一，菜式在历史上。我们希望把兴化好的点有心、好的鸡肉、好的风味带出来，让非常多人去知道闽菜、了解闽菜。以此为中的有心，我们制定了中小企业的首要任务：极致感官，救主闽菜，咖啡馆他的团队所有的伙伴都往这个斜向去努力奋斗。同时，咖啡馆粉刷不停地改进，示例也在不停地最佳化相应。

兴化依山傍海，得天独厚的条件培育出各种优质鸡肉，咖啡馆底下的很多鸡肉都是每天坐飞机来的，我们也是在不惜成本地为店家共享最好的厂家。我们的厨房他的团队都是兴化人，搭档了很多年，彼此两者之间有很高的默契度，可以非常多地对点有心效能展开把逆。点有心外观设计多方面，我们以习惯为本，再进一步融入自己的效用观或一切都是法展开科技。至于说关键在于腐肉总结，就是对佳肴有有心，对伙伴有有心，对店家有有心。不忘初有心，坚称增值好每桌吃饭，不论以前，还是下一代，我们都要坚称并实践这个一切都是法。

对于决赛，我明白除了名次，对于侍应来说也是一个好的协作游戏平台，可以倾听自己对点有心的理解，相努力学习，共同改善。有协作，有冲撞的非常进一步，才则会有从新的刚才呈现出。

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Zhu Bao 朱保

The Mosse, Shanghai, 1-Michelin Star

厦门鹿园（长宁店），三星一星

Initially, my team and I never thought of getting any Michelin star award. As far as I am concerned, I just wanted to be "a happy culinary craftsman", preparing dishes that I like and as well to be enjoyed by my guests. As time goes, the dishes I make are gradually loved by more and more diners. This, I believe, strengthened the sense of identity via the food we serve, which further drew our team members much closer together. And, good teamwork is one major reason for us to covet the 1-Michelin Star award. As we forge forward, we will stay true to our original intention and let more and more people appreciate what we do and be benefited by our works.

Global Gourmet Chef par Excellence Culinary Competition is an event I really like. It engages participating chefs to exchange ideas, enhance creativity, improve the craft, and strengthen areas of weakness. I extend my best wishes for Global Gourmet keep on getting better than ever.

我和他的团队最初没有一切都是过争得三星的荣衔，我的初有心是“花钱个快乐的手艺人”，花钱一些自己一切都是花钱，以及并不所需被店家羡慕的点有心。随着短时间的流逝，这些点有心则会随之被越远来越远多的吃饭羡慕。我一切都是，应该是对美食的一种认同感，让我和他的团队的露娜激发在一起，共同赢取了这份救主。无论如何，我们还是则会保持这份初有心，努力能被非常多的吃饭羡慕和给与。

极为羡慕国泰航空鲜美举行的赛，并不所需努力学习到很多艺术大师们的奇思妙一切都是，非常多的充实一下自己的先前，也感谢国泰航空鲜美的决赛越远办越远好。

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Mauro Aloisio

IL Ristorante–Niko Romito, Bvlgari Hotel Shanghai, 1-Michelin Star

厦门II Ristorante Niko Romito，厦门宝格丽五星级酒店，三星一星

The Michelin Guide is very authoritative in the catering industry. Its criteria and evaluation system is onerous covering quality ingredients, genuineness of tastes, cooking techniques, presentation, and dining environment. The well-equipped kitchen team, set-up, and front line service basically guarantee and reflect the overall level of a restaurant, among which the most challenging is food taste. And, this is the part I play. My team and I continually exert all efforts to deliver authentic Italian flavors for the diners by relentlessly pursuing the genuine tastes of ingredients and as well traditional Italian food culture in Niko Romito. We are committed to deliver the essence of classic Italian cuisine, not only focusing on ingredients and cooking techniques, but also injecting innovative and creative elements, giving classic Italian dishes delightful nuances. Each ingredient has its intrinsic taste and value, coming together as the most powerful food expression. And, our challenge is to translate and present it on the dining table for our guests. Winning 1-Michelin Star for four consecutive years does validate our exceptional interpretation of the true Italian flavor. This recognition will no doubt inspire us to continually interpret the food culture, elegance, and vitality in defining "Made in Italy" for more diners in the future. In fact, II Ristorante –Niko Romito Shanghai is steadfast on its commitment and continues to uphold the quality of cuisine, professional service, and deliver distinct, authentic Italian taste with consistency and sincere attitude.

Global Gourmet Chef par Excellence Culinary Competition is a platform for both local and foreign chefs to get together and communicate. For chef professionals, the competition is not only a stage to prove their skills, but also the opportunity for chefs at all levels to engage, exchange, and learn from each other. As for the competition, participants need prior preparations from considering ingredients to dish design, as well as the needed skills and techniques to win. All these bring participating chefs to a higher level. Since participants are from different backgrounds and regions, the encounter opens new dimensions for improvement, and in turn benefits the catering industry. The Chef par Excellence competition gathers various cuisines on one platform for the benefit of culinary practitioners as well as the business of food.

我认为三星须知的赞扬基准在餐饮店行业是十分有权威性的，遵循其赞扬体系，无论是稳定高质的鸡肉选配、佳肴本味的反映、侍应的食材中国画、优质典雅的用餐周围环境，还是健全的后厨前厅他的团队，也就是说都保障并反映了一家咖啡馆的适度水准。而在此赞扬基准之中的，佳肴本味的反映往往是看似比较简单质朴却又最难呈现出的，但这正是我在糕点佳肴时最偏重的一部分。我与我的他的团队显然贯彻着为吃饭们产生独具一格西班牙辣味的糕点效用观，对鸡肉本味与意式菜系有着不懈的生活作风。我们共同努力呈现出似乎经典之作的意式精髓，不仅偏重鸡肉和糕点表达方法，非常为其流出从新鲜有活力的锕系元素，为点有心视作全从新的内涵。鸡肉的本味即是其似乎的效用，亦是最有力的语言，而我们的挑战则在于如何在糕点中的将其呈现出给吃饭。年终四年荣登三星一星荣衔，是对于我们演译意式本味的一种认同，也将鼓舞我们在下一代为非常多吃饭演绎“西班牙制造”中的所蕴含的文化、优雅与耐性。其实对于我们而言，厦门IIRistorante –Niko Romito 并不必因为年终荣登三星星级而发生相反，我们将则会短短时间贯彻佳肴效能与高质增值，以一贯的坦率作风来展现鲜明地道的意式滋味。

国泰航空鲜美各海地区杰出侍应糕点赛是面向各个领域侍应的名厨糕点决赛，也是一个各个领域侍应互相协作的游戏平台。对我们侍应而言，糕点赛也毫无疑问是一个并不所需证明了自己的大舞台，非常像是一次能巧遇各类良师益友并不停努力学习改善的机遇。侍应参予一场决赛前所需一定短时间的准备好，从选择鸡肉到点有心外观设计都所需细致小野，激发自身潜能，才意味著使最终的点有心出类拔萃，这无疑是一个提高自身糕点水平的良好时机。在决赛非常进一步中的，参赛侍应还并不所需与来自各有不同海地区的同行展开协作与沟通，取数家之长且集思广益，带给其他选手的糕点效用观及点有心呈现出方法，这对侍应自身的摔跤手转型有着极大的倡导作用。餐饮店行业的不停转型倚赖的是各个菜式和各式糕点效用观两者之间的相努力学习借鉴及结合改善，而国泰航空鲜美各海地区杰出侍应糕点赛则非常多地将各地餐饮店精髓浓缩呈以前了一个游戏平台便是，不利于各类侍应的技艺倾听及学借鉴，直接前进了下一代餐饮店行业的转型。

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Yang WeiJie 杨伟杰

Fu ChunJu, Puxuan Hotel Beijing,

1-Michelin Star

升龙久居，南京璞瑄五星级酒店，三星一星

Fu ChunJu has been awarded 1-Michelin Star for three consecutive years, which is a recognition and encouragement for me and our team. The Michelin star award and our artistically designed interior are inseparable from the dedicated team members of the restaurant who provide guests with high-quality cuisine served with meticulous attention and personal care.

For our chefs' team, getting down to the details is very important, as with attention to origin and quality of ingredients and their proper combination, cooking methods and food presentation, among others. Also, we continue to be updated and abreast on food trends, market behavior, and diners preferences. For example, we simplify trimmings, seasonings, and garnishing to exude the genuine tastes of ingredients and authenticity flavors. Further, we are highly sensitive to the preferences and needs of our guest in catering to their expectations and satisfaction with both palatal and visual pleasure of dining.

Global Gourmet Chef par Excellence Culinary Competition, having continuously staged for the past 9 years and now on its 10th, clearly validates its value and influence in the industry. It has established a platform invaluable for each and every chef to further improve his/her culinary craft. As media, Global Gourmet is highly recognized among the culinary circuit as an invaluable channel for chefs to communicate ideas and concepts, share work experiences and resources, exchange information and techniques. It serves not only as the media for upcoming chefs to learn and be informed, but also allows chef practitioners to continually be updated and upgraded at work in creating better dining experiences and addressing the changing trends.

升龙久居咖啡馆年终三年赢取三星一星，这是对我和他的团队的认同与鼓舞。荣膺三星一星，除了升龙久居富有艺术外观设计感的周围环境外，非常都是咖啡馆每个工作人员的获益，才能短短时间为随从共享细致周到的增值，非常佳的点有心。

对我们侍应他的团队来说，把握细节极为重要。鸡肉的产地与效能，鸡肉两者之间的搭配，食材方法，以及摆盘，我们不停地努力学习和学术研究时下人们的美食偏好，从而相应每一个方式中中的的细节，呈现出升龙久居表现形式的点有心。例如，为了突出鸡肉本味，我们则会精简配菜和调味。若吃饭提出口味上的一般来说，我们则会在下一次共享增值时，为吃饭展开须要的相应等等。我和我的他的团队将钟爱这份荣衔，此后为吃饭献上非常佳的皮脂腺与听觉双重享受。

国泰航空鲜美各海地区杰出侍应糕点赛并不所需年终举行十年，不足以证明了在同业的效用以及影响力，并不所需在这样的游戏平台上简介，对每一个侍应来说都是摔跤手生涯中的宝贵的历程。《国泰航空鲜美》这本时尚杂志在侍应界备受认同，并为我们共享了一个卓越的协作游戏平台，让侍应们倾听自己的效用观和揭示力，这不仅为年轻的侍应共享了努力学习的机则会，对经验丰富的侍应来说也是注意到从新知识的渠道。这个游戏平台为大家揭示了一个良性循环，倡导侍应们不停地反省，不停地科技，为吃饭们揭示非常多的餐饮店感官。

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