Luke Barry, a South African chef and alumnus of the South African Chefs Academy, passionate and academically merited about his craft and professionalism in the mastering of cooking.

Bread Street Kitchen’s Head Chef Gilles Bosquet boasts extensive experience at the Gordon Ramsay Group. He opened two of its outlets in Doha and is responsible for its further expansion in Asia, delivering high quality, carefully executed offerings.

Executive pastry chef Jason Licker has serious credentials. Having been crowned the “champion of desserts” at Iron Chef Thailand, he has also been a recognized face at his previous kitchens including Nobu Miami and NYC’s Jean-Georges. Jason is known for his imaginative, exquisite dessert creations.

Simone Bianchi is all about using fresh ingredients to create simple, healthy dishes. His talents drew the attention of the likes of Uma Thurman and Quentin Tarantino, for whom he has worked as a private chef.

Chef Alex Fargas follows owner and fellow Barcelonian Willy Trullas Moreno’s philosophy in delivering top-notch contemporary Spanish dishes.

Fovea is helmed by Chef Chau Ho Wan, who comes from a family with a strong culinary background. With 20 years of experience under his belt, he has won a number of awards across the world.

Leading the innovative culinary team at Jinjuu HK is Head Chef Sang Hyun Ko. Raised in a Korean household by his grandmother’s traditional cooking, Sang Hyun has developed an appreciation for European cuisine at an early age. Sang Hyun Ko studied Culinary Arts at the Westminster Kingsway College, before graduating the kitchen and moving his crafts to London.

Chef Edgar Sanuy works his magic at the Mercedes me Store kitchen with one-of-a-kind creations blend the bold flavours of Spain, Peru and Japan seamlessly.

Development Chef Richard Phillips has worked with some of the biggest names in the culinary industry, including Les Pres d'Eugenie in France as well as Le Manoir aux Quat’Saisons and The Waterside Inn in his native UK. Specialising in patisserie, he is responsible for NUR’s desserts.

David Laris has been behind a number of celebrated culinary concepts over the years. After heading up famed restaurateur Terence Conran’s Mezzo restaurant in London, he went on to launch Laris in Shanghai, followed by 12 Chairs, The Fat Olive, Downstairs with David Laris and Le Sheng. Porterhouse by Laris is his latest venture.

Having worked at Hong Kong’s major hotels and Chinese restaurants, Chef Yu Hing Ling has been in the industry for almost 30 years. He continues to create new recipes, constantly reinventing typical dishes with new touches.

Townhouse’s HOUSE series features team chefs hailing from all over the globe. The team works closely together on Asian cuisine with a western twist.