For a chef, the Festive Season is the “Golden Hour.” It is the moment when technique bows to tradition, and innovation serves the purpose of joy. Whether it is the deep, earthy comfort of a venison wellington in a London dining room, the delicate precision of Osechi-ryōri in Tokyo, or a vibrant seafood feast in Sydney, the Festive Menu is the ultimate expression of hospitality.

But too often, these menus—crafted with months of thought and sourcing—vanish once the plates are cleared. The Festive Table 2025 exists to capture this moment. We are archiving the artistry of the season, creating a permanent digital stage where the world’s best festive menus are celebrated, shared, and remembered.

Executive Chef

A.** Two Michelin Stars- Taipei, Taiwan

About the Chef

Chef Alain Huang is a leading figure in the vanguard of Taiwan’s modern French culinary scene. His journey began at the National Kaohsiung University of Hospitality and Tourism, but his culinary identity was forged through a rigorous international pilgrimage. He trained under the legendary Chef Justin Quek before embarking on a transformative tenure in Europe.

His resume reads like a map of global excellence: from the icy precision of  Restaurang Jonas in Sweden to the iconic, classical halls of the 2-star Le Parc Les Crayères in Reims, France. Upon his return to Taiwan, Huang spent seven years as the Executive Chef at RAW with Chef Andre Chiang, where he was pivotal in securing and maintaining its two-star status before its closure in 2024. In 2023, he launched A. achieving a Michelin star within months and rising swiftly to Two Michelin Stars in 2025.

Philosophy: CONTINUMIC
Huang defines his culinary logic through a self-coined term: “CONTINUMIC,” a fusion of “Continue” and “Dynamic.” To him, cooking is more than the presentation of flavor; it is the continuation of life’s dynamics.

The restaurant itself is housed in a pristine, gallery-like white space that reflects this philosophy. It is a site of “collective creation,” where Huang collaborates with Taiwanese artisans on bespoke tableware, lighting, and staff uniforms. The result is a multi-sensory experience that is truly “More than A restaurant.”

For The Festive Table 2025, Chef Alain Huang presents a menu that explores the full spectrum of human taste—Salt, Bitterness, Sweetness, Acidity, and Umami—weaving them into a narrative of “Root to Flower.”

The Prelude: The journey begins with the Bouchon, a playful nod to a cork made of Edamame and Comté, followed by the Sarrasin, a study in “Spring & Autumn Bitterness” featuring asparagus and buckwheat.

The Technical Pillar: Huang showcases his French mastery through the Petit Pois A La Francaise, a delicate construction of Matsuba crab and teardrop peas, and the Vichy, a vibrant dish of New Zealand King Salmon infused with lavender.

The Conflict: A highlight of the narrative is the “Bird vs. Mushroom” chapter. The Forestier features crispy quail and abalone mushroom, while the Bourguignon brings the deep forest to the city with Angus beef, wild mushrooms, and smoked garlic.

The Umami Bridge: A signature moment of comfort, the Mushroom Cappuccino served with a chestnut doughnut, acts as a sensory bridge between the technical courses and the sweet finale.

The Avant-Garde Finale

In line with his gallery-inspired setting, Huang’s desserts are visual masterpieces. The S’more reimagines the campfire through burnt marshmallow, truffle, and chocolate, while the Vacherin—a “Root to Flower” creation—blends violet and rhubarb with fermented cream. The experience concludes with a Café Gourmande, featuring Apple Maple Sablé and Cardamon Cannelé, a final bow to the “dynamic continuation” of his art.

Executive Chef

Varoulko Seaside One Michelin Star-Athens

Greece

About the Chef

In the bustling port of Piraeus, where the Mediterranean meets the grit of the docks, Lefteris Lazarou began his journey not in a culinary academy, but in the galleys of ships alongside his father, a ship’s cook. Born in 1952, Lazarou’s childhood was a masterclass in the raw, honest language of the sea—a foundation that would eventually allow him to redefine the gastronomic identity of a nation.

In 1987, he opened Varoulko, a restaurant that would become the heartbeat of Greek fine dining. At a time when seafood was either grilled or fried, Lazarou introduced a revolutionary “cooked seafood” philosophy, treating the ocean’s bounty with the reverence of a fine-art conservator. He is famously the chef who took the “humble” and often discarded monkfish and elevated it to the status of an international delicacy.

By 2002, his alchemy was recognized on the global stage as he became the first Greek chef ever to be awarded a Michelin star, a distinction he has maintained with surgical precision for over two decades. Whether judging MasterChef Greece or teaching at the Culinary Institute of America (CIA), Lazarou remains a “chef of the sea,” bridging the gap between ancient maritime tradition and the sophisticated demands of the 2025 modern palate.

For The Festive Season, Chef Lefteris Lazarou invites guests to experience the “Golden Hour” of the Greek culinary year—a moment where technique bows to the deep-seated traditions of hospitality and the fire of the hearth meets the brine of the Aegean.

“Our food is honest, without pretension, and warm for the soul,” says Lazarou, echoing a philosophy of “refined simplicity” that has kept Varoulko at the peak of the global dining scene. In his kitchen overlooking the waters of Mikrolimano, winter is not defined by the absence of light, but by a masterful dialogue of textures—where the sharp, acidic notes of the Greek kiwi harvest cut through the opulence of fresh oysters, and the warmth of carob syrup anchors the delicate flavor of lamb.

       The 2025 Festive Collection is a sensory journey titled “The Aegean Winter.” It is a narrative built on the tension between the sea’s inherent saltiness and the seasonal harvest’s earthy depth. The setting—Varoulko Seaside—is a place where memory meets mastery, and every dish tells a story of the region’s unique winter terroir.

• The Technical Pillar: Lazarou reimagines tradition with a Crayfish Tartar brightened by the festive colors of blood orange and pomegranate, a dish that captures the vibrancy of the season.

• The Signature Movement: The Red Mullet, a jewel of the Aegean, is elevated with aubergine and prosciutto, proving that even in a house of seafood, Lazarou is never afraid to bridge the gap between land and water.

• The Emotional Heart: From the Asparagus soup with bottarga to the Beef fillet with rose geranium sauce, the menus are a study in layering, capturing the entire spectrum of flavor from earthy and savory to bright and aromatic.

At Varoulko Seaside, the Festive Table is more than a service; it is a permanent digital stage where the world’s best ingredients are celebrated, shared, and remembered.

Executive Chef

IDAM by Alain Ducasse -Doha

Qatar

About the Chef

Perched atop the Museum of Islamic Art, overlooking the azure skyline of Doha, Chef Fabrice Rosso is an alchemist of time and place. Known as “The Curious Alchemist,” he bridges the gap between his classical training under legends like Joël Robuchon and the unique terroir of the Arabian Gulf.

Born in Nice with a heritage spanning France and Indonesia, Rosso does not just cook ingredients; he transforms them. Through fermentation and texture, he applies the rigor of French haute cuisine to ancient preservation rituals.

His philosophy is one of “quiet chemistry”—where humble roots become noble, and tradition fuels modern invention. In his kitchen, ingredients are not just cooked; they are transformed into memories.

For the Festive Table 2025, IDAM invites guests to experience a winter defined not by snow, but by the warmth of memory.

“There is no real winter sensation in Qatar,” explains Chef Rosso. “But you know how it feels. So, we use memory to cook.” In the absence of a cold climate, the kitchen turns to the comfort of the hearth, creating a sensory reconstruction where the desert winter finds its own profound culinary language.

The Narrative: Earth, Wood, and Fire

The centerpiece of this collection is the Wild Turbot, a dish Chef Rosso describes as a study in “monochromatic woody tones.” Gently smoked to evoke the scent of a chimney, it is dressed in walnut miso and cut with vintage pine shoot vinegar.

“When I think of winter, I think of a cozy warm place,” says Rosso. This sentiment echoes through the menu, from Blue Lobster cooked on embers to the Seared Saddle of Venison, paired with confit shallot and cured lardo.

At IDAM, the Festive Table is not a weather forecast. It is an emotion plated with precision.

Executive Chef

Berlins Krone* One Michelin Star -Germany

About the Chef

Franz Berlin’s path to the upper echelons of European cuisine was seemingly written in the stars. As the eldest son of master chef and pastry specialist Rolf Berlin and hotel manager Gudrun Berlin, Franz grew up within the walls of the family’s historic estate, Hotel Kronelamm. It was here, amidst the aromas of high-end patisserie and the precision of hotel management, that he developed an early, profound passion for the culinary arts.

However, Franz did not rely solely on heritage. He sought the rigor of Germany’s most demanding Michelin-starred sanctuaries to forge his own distinct voice. His journey began with formal training under Thomas Kling at the Bad Hotel Bad Teinach, before he embarked on a “Grand Tour” of elite German kitchens. He honed his technical mastery at the Restaurant Adler in Häusern, worked the rugged coasts of Sylt at Jörg Müller’s, and sharpened his creative instincts under the legendary Jörg Sackmann in Baiersbronn.

By the age of 28, the culinary world took notice as he was awarded 17 points by Gault&Millau. Just two years later, at 30, he achieved the pinnacle of the craft: his first MICHELIN star. Today, Franz is recognized as a master of balance, blending the finest local products of the Black Forest with premium global ingredients to create a cuisine that is technically flawless yet deeply emotional.

For The Festive Table 2025, Franz Berlin invites guests into a sensory immersion titled “Berlin’s Krone: A Symphony of Contrast.” The setting—the Gourmetrestaurant Berlin’s Krone—is an intimate space of light and elegance, where the rugged beauty of the surrounding forest is refined through modern luxury.

His festive narrative is built on the concept of “Global Home.” While the ingredients might travel from Japan or the Mediterranean, the soul of the menu remains anchored in the textures and memories of the German winter. Berlin’s role is that of a modern interpreter, taking the heavy, rustic traditions of the Black Forest and distilling them into light, vibrant, and surprising harmonies.

This narrative is delivered through a meticulously balanced tasting menu that moves from the sea to the forest floor:

• The Prelude: The journey opens with a bold Baked Oyster paired with leek and soy—a nod to the international influences that have shaped his style.

• The Technical Pillar: A Hand-dived Scallop follows, elevated by the earthy depth of Jerusalem artichoke foam and the maitake (“dancing mushroom”), showcasing his ability to find luxury in the soil.

• The Signature Movement: The Wild-caught Pike-perch, smoked over local spruce, acts as the emotional heart of the menu. Paired with sea urchin and star anise foam, it is a dish that tastes like the Black Forest meeting the ocean.

• The Main Act: The Juvenile Suckling Pig Loin is a tribute to regional identity, served with “Federweißer” sauerkraut and the historic Höri-Bülle onion tart, a protected local treasure.

The Sweet Finale: A Family Tradition Given the Chef’s lineage as the son of a master pastry specialist, the conclusion of the menu is a moment of high drama. The dessert—simply titled “Carrot”—is a daring combination of hazelnut and the unexpected heat of Jalapeño, proving that even in a house of tradition, Franz Berlin is never afraid to challenge the palate. The meal concludes with a Macaron of roasted banana, pistachio, and sea buckthorn, a refined bow to the pastry roots of the Berlin family, ensuring that the final bite is one of complex, caramelized perfection.

Photography by Eulalia Twarog @eulalia.fotografia

Chef de Cuisine

La Maison 1888* -One Michelin Star -Vietnam

About the Chef

In the lush, vibrant landscape of the Son Tra Peninsula, precision is the only language that matters. This is the domain of Florian Stein, the French-born Chef de Cuisine who orchestrates the daily excellence of La Maison 1888. While the mansion carries the legendary name of three-Michelin-starred mentor Christian Le Squer, its heartbeat and rigorous execution are driven by Stein’s dynamic energy and formidable pedigree.

Florian Stein is not just a chef; he is a guardian of French culinary excellence with a resume forged in the fires of the country’s most revered kitchens, Stein brings an uncompromising standard of 3-Michelin-star precision to the InterContinental Danang Sun Peninsula Resort.

A Journey Through the Stars Stein’s culinary identity was shaped by the giants of French gastronomy. His technical mastery was honed as Chef de Partie at the legendary Flocons de Sel in Megève (Three Michelin Stars), working under the ethos of alpine purity and rigorous technique.

He further refined his leadership and creative voice as Chef de Cuisine at Le Chambard (Relais & Châteaux) in Alsace, a bastion of rich culinary tradition and innovation. His pursuit of excellence also led him to the kitchens of Pierre Gagnaire in Paris, absorbing the artistry of one of the world’s most inventive chefs, and to the celebrated Vue de monde, broadening his perspective with international exposure.

The New Chapter Since June 2023, Florian Stein has taken the helm as Chef de Cuisine at La Maison 1888. Working in tandem with Chef Christian Le Squer, Stein ensures that every plate reflects not only the “Haute Couture” philosophy of his mentor but also the discipline and soul of his own remarkable journey through France’s finest kitchens.

For The Festive Table 2025, Florian Stein invites guests to step into a romantic illusion. The setting is an architectural masterpiece by Bill Bensley, designed to resemble a French colonial residence where intimate “bedrooms” and living areas serve as sanctuaries of taste. The concept, titled “Lost in Paris,” is designed to transport the senses. While the tropical rainforest hums outside, the plate tells a story of a winter evening on the banks of the Seine, using technical mastery to make the jungle vanish and replacing it with the comforting warmth of a French winter feast.

This narrative is delivered through three distinct culinary paths, ensuring that the “Lost in Paris” dream is accessible through various levels of immersion:

• The Epicurean Journey: This is the most comprehensive narrative, featuring a wide progression of Stein’s most technical work. It includes the structural icon of the Pigeon and Duck Liver Pithivier and the luxurious Brittany Blue Lobster paired with saffron and amaretto.

• The Gourmand Selection: A slightly condensed version of the festive dream that retains the core emotional pillars of the season, such as the Potato Gnocchi “Boulangère” with black truffle and the Mature Caviar with warm smoked salmon.

• The A La Carte Narrative: For a customized dialogue with the menu, this selection highlights individual masterpieces. It features the technical marvel “Spaghetti Debout”—a standing gratin with black truffle and Paris ham—and the Wild Seabass served with the buttermilk of the Chef’s childhood.

Regardless of the path chosen, every journey concludes with the Kouign-Amann. This buttery, caramelized pastry is a direct link to the Chef’s childhood, serving as a symbol of the profound trust placed in Florian Stein to guard the memories of French heritage while serving the future of global gastronomy

Executive Chef

Arnolfo Two Michelin Stars -Colle di Val d’Elsa (Siena) ITALY

About the Chef

Gaetano Trovato is widely regarded as the “Maestro” of modern Italian cuisine. Born in Sicily but raised in the rolling hills of Tuscany, he bridges the warmth of the south with the noble traditions of the north. His culinary identity was shaped by legendary mentors Roger Vergé and Gaston Lenôtre in France, where he learned that cuisine is an art form comparable to architecture.

Since founding Arnolfo in 1982, Trovato has held Two Michelin Stars for decades and was recently honored with the Michelin Mentor Chef Award for training a generation of Italy’s finest culinary talents. Today, he cooks within “The Frame”—his stunning, glass-walled architectural masterpiece overlooking the medieval town of Colle di Val d’Elsa. Here, his philosophy of “Territory and Quest” comes alive: every plate is sketched on paper like a blueprint before it is constructed in the kitchen, resulting in dishes of absolute balance, color, and structural perfection.

The dish is constructed like an architectural project—it evolves. But the taste must always prevail. — Gaetano Trovato

For the Festive Table 2025, dining at Arnolfo is an immersion into the soul of Tuscany, viewed through a lens of modern luxury.

The Christmas Journey The Christmas Week Menu is a tribute to noble traditions. It begins with the delicate sweetness of Langoustine paired with fennel and saffron, before moving to a true Tuscan icon: Raviolo of Chianina Beef Cheek. This is comfort food elevated to high art, featuring the region’s most prized cattle. The main event honors history with a classic Capon (rooster), enriched with artichokes and the deep, earthy aroma of Black Truffle.

New Year’s Eve: The Forest & The Sea To welcome 2026, Chef Trovato orchestrates a bolder symphony. The menu travels from the Tyrrhenian coast with Tiger Prawns and Turbot, to the dense Tuscan forests with Roe Deer paired with Jerusalem artichoke and cranberry. It is a menu of “Edible Architecture”—structured, precise, and profoundly emotional.

Stefano Baiocco

Executive Chef

Villa Feltrinelli – Two Michelin Stars- Gargano, Italy

About the Chef

Stefano Baiocco is a chef whose career reads like a map of modern gastronomic history. Born in Ancona, his “insatiable enthusiasm” drove him to undertake a global pilgrimage through the world’s most demanding kitchens. He did not merely observe; he immersed himself in the philosophies of the giants: the classical perfection of Alain Ducasse and Pierre Gagnaire in Paris, the avant-garde revolution of Ferran Adrià and Joan Roca in Spain, and the disciplined purity of Seiji Yamamoto in Japan.

Since 2004, Baiocco has anchored this vast technical arsenal at the Grand Hotel Villa Feltrinelli on the shores of Lake Garda. His philosophy is focused on just one thing: “EXCELLENCE”. An award-winning author of “Mise en place”, he is celebrated for his obsession with botanical details—often sourcing ingredients directly from the Villa’s gardens.

With Two Michelin Stars and the top score of 5 Hats from Le Guide de L’Espresso, Baiocco crafts a cuisine that is technically flawless yet deeply rooted in the Italian soul. Yet, this pursuit of perfection is never a solo endeavor. Together with Restaurant Manager Alessandro Bosco and their dedicated team, they orchestrate a dining experience where service and cuisine move in perfect harmony to create daily miracles of hospitality.

The Secret Menu of Villa Feltrinelli

The majestic gates of Villa Feltrinelli are closed for the season, preserving the silence of the lake until April. But inside the mind of Executive Chef Stefano Baiocco, the kitchen never sleeps.

Exclusively for The Festive Table 2025, the Maestro shares a “Winter Daydream”—a menu curated from his personal archives that captures the soul of a Garda Christmas, were the Grand Hotel to open its doors.

The Terroir of Imagination This is a love letter to the land that rests beneath the winter mist. The journey begins with a local treasure—Italian Caviar from Calvisano—paired with the earthiness of beetroot chips, bridging the gap between luxury and the sleeping garden. The vision flows into the freshness of the sea, with shellfish and seabass paired with organic vegetables that Baiocco famously cultivates himself.

Tradition Elevated The centerpiece of this imagined feast is a tribute to Italian heritage: Grey Rabbit from Carmagnola, prepared “Cacciatora Style”. This rustic classic is elevated through Michelin-starred technique, serving different cuts to enhance every nuance of the animal.

The experience concludes with the scents of the winter hills—Candied Pumpkin paired with wild mushrooms and truffle gathered from the slopes. It is a menu that feels like a walk through the Italian winter mist—elegant, earthy, and profoundly local.

Coming Soon: Villa Feltrinelli reopens in April 2026. Until then, we feast on the inspiration of Stefano Baiocco.

Executive Chef

La Tanière³ (Two Michelin Stars) Quebec

Canada

About the Chef

Deep within the historic fortifications of Quebec City, beneath centuries of stone and silence, Chef François-Emmanuel Nicol is rewriting the culinary history of North America.

As the visionary behind La Tanière³—the first restaurant in Quebec’s history to be awarded Two Michelin Stars—Nicol is not merely a chef; he is an archivist of the land. His canvas is the Boreal Forest, a vast, untamed landscape of conifers, lichen, and icy waters, which he translates into a dining experience of profound emotional depth.

His journey is one of return. After honing his craft abroad, he returned to his roots with a singular obsession: to define the edible identity of Quebec. He does not import luxury; he unearths it from the local terroir, transforming the “invisible” ingredients of the north into gastronomic monuments.

For the Festive Table 2025, entering La Tanière³ is akin to stepping into a winter sanctuary.

The restaurant is housed within the archaeological vaults of the Leber and Charest houses, dating back to 1686. Here, the festive season is not celebrated with clichés, but with a deep, sensory immersion into Canadian heritage.

The experience is a “Blind Tasting” journey—a deliberate choice to heighten the senses. Guests do not simply sit; they move through the space, uncovering dishes like artifacts. From the scent of burnt pine to the sweetness of late-harvest roots and the pristine salinity of Saint Lawrence seafood, every bite tells the story of survival and abundance in the cold.

The Festive Philosophy

“Our cuisine is born from the forest and the river,” says Chef Nicol.

This season, his menu captures the Essence of Winter. It is a dialogue between the harshness of the climate and the warmth of hospitality. Expect textures of lichen, the richness of wild game, and the brightness of preserved summer berries—a “Boreal Pantry” that has been meticulously gathered and aged for this specific moment.

At La Tanière³, the Festive Table is not just a meal. It is a time capsule.

Executive Chef

Saint Pierre Two Michelin Star Restaurant

Singapore

About the Chef

In a city defined by speed, Chef Emmanuel Stroobant has spent a quarter of a century perfecting the art of stillness. A Grand Chef of “Les Grandes Tables du Monde” and the vision behind the two-Michelin-starred Saint Pierre, Stroobant is one of the few culinary figures who has successfully bridged the gap between the classicism of his Belgian roots and the spiritual precision of his adopted Asian home.

For 2025, his kitchen overlooks the fireworks of Marina Bay not just as a spectator, but as a standard-bearer. His cuisine, deeply influenced by his practice of Yoga and the philosophy of the Zen Circle, does not shout. It breathes. It is a dialogue between the opulence of the season and the purity of the ingredient—a “refined simplicity” that has kept Saint Pierre at the pinnacle of Singapore’s dining scene for 25 years.

Chef Stroobant’s 2025 Festive Menu collection is a masterclass in sourcing, drawing a line from the French countryside to the Japanese coast.

In the dining room, the narrative is one of elegance. The menus feature Scottish Wild Salmon paired with Loire Valley Oscietra Caviar, and Hokkaido Scallops brightened by Mikan and Oba leaf. The main courses are a study in terroir: Alsatian Venison spiced with sansho pepper for Christmas, and Nagasaki Kinki fish with somen noodles for New Year’s. Even the staples are elevated—Bresse Guinea Fowl is layered with black winter truffle, a nod to the chef’s classical training.

But the celebration does not end at the pass. The Festive Takeaway Collection brings this Michelin-starred precision home. Featuring a Roasted Capon with Foie Gras Stuffing and a classic Angus Beef Rib Eye en Croûte, these are not just meals; they are centerpieces designed for sharing, celebrating, and indulging in the warmth of the season.