Here are 30 things guaranteed to rile any chef, in any kitchen, at any time.

At just 25 years old Rodolphe Pottier was the youngest entry in the Michelin guide to France with one Michelin starred restaurant Rodolphe.

Fine Dining Lovers had the huge honour of catching up with Michel Guérard, the triple starred chef of Prés d'Eugénie and early pioneer of healthy eating.

A great chef should know how to get the best out of any ingredient – even if they arrive underripe, overripe, out-of-season, or just plain dull.

Chef Chris Cosentino discusses his mental health battles in this candid video everyone working in the industry should watch.

This chef's open letter is a must read for anyone wishing to run a successful hospitality business.