Taipei-born culinary maestro Andre Chiang is the toast of the town following his inclusion in Le Chef magazine’s world top 100 list for 2016.
Chiang, 41, was named for his leadership in the field and embodiment of the best values of the profession. The ranking is based on worldwide voting by 528 Michelin two- and three-starred chefs, according to the Paris-based publication.
The honor is the latest in a series of successes for Chiang since cutting his teeth at the Sherwood Taipei aged 21. Time magazine twice praised him for creating the “greatest food in the Indian Ocean region,” and in 2006 he made prestigious French group Relais and Chateau’s best chefs list.
After finishing at the Sherwood Taipei, Chiang honed his skills with a move to France working under twin brothers and Michelin-starred chefs Jacques and Laurent Pourcel. He later relocated to Singapore and opened Jaan par Andre, listed in 2010 as an S. Pellegrino World’s Best Restaurant.
Having won over legions of foodies in Paris and Singapore, Chiang elected to return home and tackle the tough Taiwan market. He launched Raw in Zhongshan District two years ago, serving traditional Taiwan fare with a twist.
The locally sourced seasonal produce and experimental reinterpretations of time-honored traditional dishes is proving popular with the patrons and critics alike.
Other Taipei-based restaurants boasting Le Chef-awarded kitchen heads are Latelier de Joel Robuchon by Joel Robuchon, Nihonryori RyuGin by Seiji Yamamoto and Stay by Yannick Alleno.
