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The Art of Plating Rising Talent Announcement

TAOP Staff / July 22, 2019

Every plate has a story behind it — the farmer who woke up at 4 AM to harvest vegetables, the chef who stayed up late to perfect his recipe, or the photographer that quit their day job to take beautiful food photos. These are the stories that inspire us and the ones we feel go unheard. We’ve created The Art of Plating Rising Talent list to celebrate these stories and the diverse class of exceptional, passionate, and game changing figures in the culinary ecosystem.

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Chef's Cut

Reinventing British Cuisine w/ Kirk Westaway

TAOP Staff / July 9, 2019

Situated at the 70th floor of Swissotel The Stamford is Jaan by Kirk Westaway, a 1 Michelin starred restaurant with sweeping views of Singapore’s iconic skyline. English born Kirk Westaway has made it his mission to change the perception of British cuisine through seasonal, fresh, and playful takes on dishes that are nods to his childhood memories.

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Chef's Cut

An Ode to Odette w/ Julien Royer

TAOP Staff / July 3, 2019

Born into a family of 4th generation French farmers, Julien Royer is the 2 Michelin starred chef at Asia’s #1 Best Restaurant Odette in Singapore. Odette is named after Julien’s grandmother who helped shape him into the chef he is today and showed him how the most remarkable dishes can come from the simplest ingredients. This is an ode to Odette.

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The Art of Plating x Le Creuset Giveaway

TAOP Staff / June 4, 2019

We’ve teamed up with Le Creuset, a premium cookware brand known for their colorful made to last cookware, to select 5 people to win a @lecreuset 5.5QT Round Dutch Oven (valued at $350) in any color in stock of their choice. Enter the giveaway now. Ends on 06/11/19.

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A Wealth of Insight: The World’s Best Chefs on Creativity, Leadership and Perfection

TAOP Staff / April 1, 2019

Releasing today is A Wealth of Insight: The World’s Best Chefs on Creativity, Leadership and Perfection is a must-read for any food lover fascinated by the minds of the world’s most well renowned chefs.

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Behind The Madness: Oscars 2019 with Chef Garry Larduinat

TAOP Staff / March 28, 2019

For 25 years, Chef Wolfgang Puck has been catering the Oscars aka Hollywood’s biggest night. This year, thanks to Valrhona (whose chocolate is exclusively used for the special evening), we got the chance to follow Pastry Chef Garry Larduinat of Wolfgang Puck Catering and his team to see all the things they did to prepare for the Governor’s Ball amidst the madness.

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