Alexandre Mazzia, three-Michelin-starred chef in Marseille, closes one of his multi-course sequences with: Smoked and seared blue lobster tail and claw, watercress, herbaceous shells, head and claw jus; then Marinated scallop, smoked cress, beetroot, scallop milk and granité; finally Razor clams, puffed barley, salty and seaweed condiment, egg nog. Photo by David Girard

Joe Cicala, Italian-American, founded two establishments in Philly with his wife Angela, a pastry chef: Cicala and Sorellina

Willem Hiele and the shrimps. The chef is a flagbearer of the gastronomic culture of the Ostend coast in Belgium

Nicolas Lambert, Senior Executive Pastry Chef at theFour Seasons Hotels in Dubai, at Jumeirah Beach and DIFC

Luke Holder and Angela Hartnett are the chefs at the helm of the kitchen at HH&CO, located within the Lime Wood Hotel, a stunning Country House in the New Forest, not far from Lyndhurst in Hampshire, in southeastern Britain. Photo by Amy Murrell

Giovanni Marletta