To me food means the beauties of what seasons can offer from the nature, my cooking follows the rhythm of 4 seasons, 12 solar terms and 72 pentads which form and perfect circulation of a full year.
I was born in Taipei, raised in Tokyo and was amazed by good food at a very young age. Commencing my career as dish washer at the age of 16 in New Zealand, I never turned back. On a cold raining winter night in 2007, I encountered Shannon Bennett's book- "My Vue" and was fascinated by the story of him working in Europe. From then I started to dream of working in Michelin star kitchen.
After training with Michelin 3 stars chefs Joel Robuchon and Yannick Alleno in Paris, I came to Australia in pursuit of my dream. First at Vue de monde, then a 3 year stint at Marque restaurant in Sydney as Head chef. And now I'm very pleased to be back to where my dream had started as Executive Chef at Vue de monde. With a great depth of culture, magnificent produces, and passionate people, I believe these are what make Australian cuisine extraordinary.