Chef Partnership
Taiwan Pastry Chef - Mr. Willson Chen
Taiwan Chef Willson Chen was educated in France and began his culinary training as a pastry chef. He has been a gelato chef for nearly a decade and is the owner of Studio Du Double V in Taipei. He has conducted several gelato classes all over Taiwan, especially in colleges. He is also a consultant to leading companies producing gelato equipment. He is particularly well-known for his GELATO Art Ice Cream Course, which includes a very detailed theory aspect to gelato making. He is a firm believer that knowing the science behind ice cream is crucial to having success when made...
Taiwan Chef Mr. Kung Kuan-Hwa（龔冠華師傅）
Taiwan Chef Kung Kuan-Hwa is the master chef of Japan's authentic カステラ castalla cake.Chef Kung Kuan-Hwa, the founder of Andersen Bakery in Taiwan Tainan City, once traveled to Japan to study and learn from a master in the art of カステラ castalla cake, because he wanted to make the カステラ cake taste exactly the same as the one in Nagasaki, Japan. After returning to Taiwan, he baked seasonal カステラ castalla cake, and because of the popularity of カステラ castalla cake, he is often invited to teach in Taiwan and abroad.Compared to the colourfully decorated cakes on the market, the カステラ Castalla cake gives people a really simple feeling, as if it is just a sweeter,...
Taiwan Master Pastry Chef - Mr. Allen Chen（陳星緯師傅）
After eight years in France, chef Allen Chen returned home at the end of 2019, not only winning the France Tours chocolate competition and other awards. He is also the sous-chef of MOF Yann BRYS (the inventor of the Tourbillon), and the two of them co-created the dessert store Patisserie Tourbillon. His training and vision, as well as his plans after returning to Taiwan, have not only influenced the French dessert industry in Taiwan, but also served as a model for the next generation of dessert chefs.Chef Allen Chen is the second generation of Chuan Tung Bakery (since 1982) in Tianmu...
Taiwan Pastry Chef : Mr. Jeffrey Wang (王家承老師)
Founder of volute croissant France Candia Professional, Brand Ambassador for Asia 18 Degrees C Chocolate Workshop Consultant chef for chocolate pastry development flafla tutu, Flatu Dessert Space Co-founder of the brand Malaysia Royal Baking Academy, Chocolate Pastry Lecturer Award Record Fourth place in MDAS World Pastry Competition in France in 2022 and Best Team Spirit Award Selected as the Taiwan team for the MDAS World Pastry Competition in France in 2021 The champion of the first French Lecure Cup King's Pie championship in 2020 Taiwan Pastry Chef Jeffrey Wang (王家承老師) volute croissant 品牌創辦人 法國 Candia Professional 亞洲區品牌大使 18度c巧克力工房 巧克力西點 研發顧問主廚...
Taiwan Chef - Mr. HeiPi (施政喬 aka 黑皮喬師傅)
Taiwan Chef HeiPiThe founder of Kaohsiung 菓然元味, a bakery research and development professional.He has 26 years of baking experience and is familiar with Taiwanese and Japanese bakery, Chinese bakery and pastry industry; he also loves and specializes in Chinese cuisine; he has experienced a major transformation in the traditional baking industry and he is a baker with traditional and modern baking R&D and business thinking. 1992-2007 15 years of baking experience in Taiwan2008-2010 Invited to work as manager of Lavender R&D department in Malaysia2010~ Worked for Wu Bao Chun Food Co. ...