Andre Chiang

1986 Tamsui Vocational High School

2010 Made an indelible impression on Singapore’s culinary scene since opening Restaurant Andre in 2010. The restaurant is ranked number 68 on San Pellegrino’s “World’s Best Restaurants” list and lauded by The New York Times as a “Top 10 restaurant in the world worth a plane ride,” and Wallpaper recognizes Chiang as one of the world’s best young chefs. Moving from Japan to France at 15, Taiwan-born Chiang built a résumé that’s a virtual hopscotch of Michelin-starred establishments: Pierre Gagnaire (3 stars), L’Atelier de Jöel Robuchon (2 stars), L’Astrance (3 stars), La Maison Troisgros (3 stars), and Le Jardin des Sens (1 star). A blend of intense passion and unassuming charm, Chiane’s magnetism is as irresistible as his cuisine. Combining Mediterranean accents and French technique, Chiang modestly attributes his style and success to the tutelage of three generations of Nouvelle Cuisine mentors, as well as the inspiration he draws from the myriad selection of products he uses every day

Bincho (Singapore), Burnt Ends (Singapore), Porte 12 (Paris), RAW (Taipei), The Bridge (Chengdu) Sichuan Moon at Wynn Palace (Macau)

During his time at his restaurant Jaan par André, Chiang was named the Rising Chef of the Year for 2009 at the World Gourmet Summit Awards of Excellence.[6] Restaurant André has placed in the top 10 in Restaurant magazine's list of the top 50 restaurants in Asia since 2013,[7] and was named the best restaurant in Singapore and the second-best restaurant in Asia in 2017. His Taipei restaurant RAW was named the best restaurant in Taiwan and ranked number 24 in Asia in the same list. 2017

The first person making Asians proud by taking European interpretation and technique (to) redefine Chinese cuisine, and as the chef that creates a new era of Chinese cuisine as well as French cuisine in Asia 2013

www.ktchnrebel.com/chef-andre-chiang

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