André Chiang known as Chef André, whose name has been celebrated across the international culinary world.

The Time magazine twice reported about his culinary skills, praising his creations as "the greatest food in the Indian Ocean." Discovery Channel featured him as one of "Asia's best young chefs" in 2006, and the same year, the restaurant guide Relais & Chateaux included him among the 150 best chefs in the world. Within 18 months, JAAN par André, a fine dining French restaurant in Singapore run by Chef André, entered the World's 50 Best Restaurants list sponsored by S. Pellegrino & Acqua Panna. In 2010, The New York Times named Restaurant ANDRE, as one of the "10 Restaurants Worth a Plane Ride". This year Restaurant ANDRE made its name on the Asia's 50 Best Restaurants list sponsored by S. Pellegrino & Acqua Panna as top 5 in Asia and the Best Restaurant in Singapore! Lastly Restaurant ANDRE has just been ranked #38 World's Best Restaurant. 

At the tender age of 20, the youngest French cuisine chef in the history of Taiwan started from a clean slate in France. How did he develop his own path? Chiang shared his ups and downs in the book. Having watched him grow along the way, Mr. Stanley Yen, Chairman of The Alliance Cultural Foundation and Mr. Steven Pan, FIH Regent Group chairman attend the new biography launch event with the two Mrs Chiang. His mother and his wife, having offered the most committed support and encouragement, both share the glory with Chef André. 

In his first biography, Chiang reviewed his learning journey that started from culinary school to France. He started searching for part-time jobs and internships since 15, and has built up more practical experiences than peers, and readied himself for future challenges. As he recalled receiving the invitation of three-star Michelin chefs Jacques and Laurent Pourcel, and decided to give up everything he was familiar with and start afresh. The decision made in a split second changed his life completely. Anyone who made it into the kitchen of Le Jardin des Sens was handpicked from the best of the trade. As the only Asian, his joy of working at a dream restaurant was immediately overwhelmed by doubts coming from all around. Chiang could only start from cleaning the kitchen, deprived of the opportunity to touch a stove. He spent two years cooking potatoes, and potatoes alone. After the first two years, he was so skilled that he could tell which potato should be fished out of boiling water at a given second.

Some people may feel defeated for such assignment discrepancy, Chiang never complained. He learned and observed like a sponge. In three years, he became the best assistant for the two chefs of Le Jardin des Sens and directed the expansion across Asia; help the Pourcel brothers to open signature French restaurants in Tokyo, Bangkok, Shanghai and Singapore. Bold and innovative, Chiang oversaw every process from choosing location, preparation, design, execution to staff training. All led to impressive achievements that brought Le Jardin des Sens to a higher level. Chiang revealed his genuine aspirations in the book that he had wanted to bring the "par excellence" cuisine to Asia, without any alteration so Asian gourmands could enjoy authentic Michelin cuisine every day and locally. 

From cooking to managing, Chiang said he had pursued his dreams step by step. Frustration and hardship are absent from Chiang's dictionary. These are all integral parts of learning, and this is what he tries to share with his readers. There is no "graduation" in the culinary world. Rather learning has no end. Complacency marks the beginning of decline. Although acknowledged by numerous international awards, Chiang never forgets to check his original intentions and recollects his passion to realize dreams despite all when he reaches the peak. 

Chiang also shared his adventure in the Seychelles, an archipelago in the Indian Ocean, which inspired him to develop his own culinary style and too take his first step in his own business Restaurant ANDRE in 2010. Interpreting André's - style cuisine and service by using Psychology and Philosophy, André Chiang created his own direction and hope to share the concept with more people! 

"Don't forget your original intentions. Remind yourself from time to time!" This is his motto and his best wishes for all that carry a dream. It is such perseverance that helps all to accomplish what others consider impossible! 

For more information please contact Maggie Lin from Crown Taiwan - Tel：2716-8888*325 E-mail：maggie_lin@crown.com.tw