Instagram’s top chefs: How to become the Gordon Ramsay of social media

By Evelyn Chen, for CNN
5 minute read
Updated 10:02 PM EST, Tue November 10, 2015
Disappointing disclaimer: You can't order any of these dishes from a restaurant -- they're cooked in the private kitchens of Instagrammers who take home cooking to the next level. Case in point: Lennard Yeong's mi-cuit salmon with yuzu shichimi, chives, grapefruit yoghurt, kale, nasturtium and pickled spring onion.
Star chefs on Instagram —
Disappointing disclaimer: You can't order any of these dishes from a restaurant -- they're cooked in the private kitchens of Instagrammers who take home cooking to the next level. Case in point: Lennard Yeong's mi-cuit salmon with yuzu shichimi, chives, grapefruit yoghurt, kale, nasturtium and pickled spring onion.
courtesy Lennard Yeong
Mechanical engineer Yeong started his Instagram account two years ago. This beef tenderloin with dark chocolate demi glace, beet puree and onions was inspired by the TV series "Hannibal."
@Lennardy —
Mechanical engineer Yeong started his Instagram account two years ago. This beef tenderloin with dark chocolate demi glace, beet puree and onions was inspired by the TV series "Hannibal."
courtesy Lennard Yeong
White sea bass, potato, thyme, sauteed vegetables and dehydrated tomatoes. With artistic plates like this, it's no surprise that Yeong recently quit his job to compete in the latest season of "MasterChef Asia."
White sea bass —
White sea bass, potato, thyme, sauteed vegetables and dehydrated tomatoes. With artistic plates like this, it's no surprise that Yeong recently quit his job to compete in the latest season of "MasterChef Asia."
courtesy Lennard Yeong
Born in Taiwan and raised in Vancouver, Mandy Lee started her blog and Instagram account to counter the onset of a pre-midlife crisis after moving to Beijing.
@LadyandPups —
Born in Taiwan and raised in Vancouver, Mandy Lee started her blog and Instagram account to counter the onset of a pre-midlife crisis after moving to Beijing.
courtesy Mandy Lee
Lee recently threw a dumplings party to mourn the loss of her dog, Dumpling. "These cute ravioli-like pot stickers have juicy radish and pork filings, plus an extra disk of crispy and salty personality," says Lee.
Ravioli-like pot stickers —
Lee recently threw a dumplings party to mourn the loss of her dog, Dumpling. "These cute ravioli-like pot stickers have juicy radish and pork filings, plus an extra disk of crispy and salty personality," says Lee.
courtesy Mandy Lee
Based in Bangkok, Nick Vipittichak Pitthayanont plates as well as he cooks. Pitthayanont's Instagram account showcases only seafood, vegetables and dairy products. This dish is composed of confit, candied and fresh apricot, masala curry granola, feuilletine, pickled radish, Greek yoghurt mousse (espuma), Greek yoghurt foam, viola, tarragon blossoms and thyme.
@Royalebrat —
Based in Bangkok, Nick Vipittichak Pitthayanont plates as well as he cooks. Pitthayanont's Instagram account showcases only seafood, vegetables and dairy products. This dish is composed of confit, candied and fresh apricot, masala curry granola, feuilletine, pickled radish, Greek yoghurt mousse (espuma), Greek yoghurt foam, viola, tarragon blossoms and thyme.
courtesy Nick Vipittichak Pitthayanont
Here's Pitthayanont's version of gaeng pruer, a northeastern Thai broth made from bamboo grass leaf juice, lemongrass, red onion, galangal, sous vide mushrooms, young bamboo shoots, hoary basil, acacia leaf and toasted glutinous rice.
Northeastern Thai with a twist —
Here's Pitthayanont's version of gaeng pruer, a northeastern Thai broth made from bamboo grass leaf juice, lemongrass, red onion, galangal, sous vide mushrooms, young bamboo shoots, hoary basil, acacia leaf and toasted glutinous rice.
courtesy Nick Vipittichak Pitthayanont
Data processor Aaron Tan calls himself a stay-at-home chef, who cooks mostly for his wife. If this sous vide venison rolled in leek ash tastes as good as it looks he should stay home more often.
@Zeboy —
Data processor Aaron Tan calls himself a stay-at-home chef, who cooks mostly for his wife. If this sous vide venison rolled in leek ash tastes as good as it looks he should stay home more often.
courtesy Aaron Tan
Tan's pork belly poached in tonkotsu broth and wrapped in wombok is served with potato puree, leek oil, baby corn and pork crackling.
Sophisticated pork belly —
Tan's pork belly poached in tonkotsu broth and wrapped in wombok is served with potato puree, leek oil, baby corn and pork crackling.
courtesy Aaron Tan
Tan's Edible Garden features baby sweet corn, asparagus, Dutch carrots, sugar snap peas, pickled radish, edible soil and potato puree.
Edible Garden —
Tan's Edible Garden features baby sweet corn, asparagus, Dutch carrots, sugar snap peas, pickled radish, edible soil and potato puree.
courtesy Aaron Tan
This is Tan's version of kuih talam, a Malaysian pandan and coconut layered cake dessert. Tan's version includes salted gula melaka caramel, coconut cream and toasted coconut powder.
Kuih talam —
This is Tan's version of kuih talam, a Malaysian pandan and coconut layered cake dessert. Tan's version includes salted gula melaka caramel, coconut cream and toasted coconut powder.
courtesy Aaron Tan
Tan Chun Rong, 24, is relatively new to social media -- but he's no less ambitious than his peers. Tan quit school earlier this year to focus on food and photography.