Previous Work Experience: Began training as a chef in New Zealand and Australia.  Worked as a chef in Sheraton Hotel in Shanghai and at a hotel in Taipei.  Also worked for Pig & Whistle in Taipei and Taichung.  Now also serving as Chef Instructor, Western Culinary Arts at Kaohsiung Hospitality College.

What Brought You to Taiwan: 'I came to work as a chef at a hotel in Taipei.'

Favorite Dishes I Offer: Ice cream and sorbets ('Making ice cream is an exact science, you can work out the recipe on a calculator in advance and it's so clean, not like frying where there is oily residue.')

Favorite Dishes I Don't Offer: Hainan chicken rice and Indian food

Best Thing About Running A Taichung Restaurant: 'Allowing people to forget the everyday world for awhile.'

Worst Thing About Running A Taichung Restaurant: The embarrassment of having to apologize when you have blown it.'

Favorite Non-Work Activity: Going to the mountains or chatting with friends

Favorite Other Restaurant: Kin Bau Cha, a Cantonese restaurant on the corner of Ta Ye and Ta Tun Rds.

<Back to INTRO >