RAW
WG catches up with André Chiang and Alain Huang… André Chiang attributes his influences to all three generations of Masters in “Nouvelle Cuisine”. After a career spanning the top French restaurants of the world, from Southern France to Seychelles, the young entrepreneur has developed multisensory concepts in three places he calls home: Singapore, Paris and now, Taipei. It’s interesting to learn how chefs find their passion for cooking and where they grew up. How did you find your way into the culinary field to become the most sought-after and influential chef in the world… I grew up in an artist family, my father Chinese calligrapher, my brother is an actor, my sister is a coating designer, and my mom was a chef, so I guess that is how I started. I very into pottery and sculpture, so I think the first biggest artistic influence that take me to a different direction a different perspective when it comes to culinary so we don’t really go into very technical cooking style so guess that is a part from what people see that in a different way and we are. André takes us back to when he started his career with Jacques and Laurent Pourcel at Le Jardin de Sens… Le Jardin de Sens is where I worked for almost nine years and that is a very big part of my foundation. I guess for me, I learned very much in south of France, the way, the lifestyle, whatever we cooked it always connected to the lifestyle, the people and the season. Not just for the sake showing off your technique so I guess that is very important part when it comes to being creative. I always think about that.
40 - WG SUMMER 2019