{"id":40386,"date":"2025-02-19T17:27:15","date_gmt":"2025-02-19T09:27:15","guid":{"rendered":"https:\/\/thei.hhe-service.com\/?page_id=40386"},"modified":"2026-03-10T16:43:15","modified_gmt":"2026-03-10T08:43:15","slug":"chiang-chen-cheng-andre","status":"publish","type":"page","link":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-hospitality-and-business-management\/chiang-chen-cheng-andre\/","title":{"rendered":"\u6c5f\u632f\u8bda\u6559\u6388"},"content":{"rendered":"
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\u5ba2\u5ea7\u6559\u6388 <\/h2>

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(Only available in English version. \u53ea\u63d0\u4f9b\u82f1\u6587\u7248\u672c)<\/small><\/p>

The founder and creative director of RAW, Restaurant ANDRE, Burnt Ends, Bincho, MeatSmith, Porte 12, The Bridge, Zen, Sichuan Moon and One Tree Hill.
<\/i>Chef and Owner of the two Michelin-star restaurant RAW (a contemporary lifestyle restaurant in Taipei, Taiwan)<\/i><\/p>

Andr\u00e9 Chiang (\u6c5f\u632f\u8aa0) is a Taiwanese chef and owner of five restaurants. He is the former head chef of the three Michelin-star restaurant Le Jardin des Sens in France. He is known for his \u201cOctophilosophy\u201d of eight elements that make up his dishes. In 2017, his Michelin 2-star eponymous \u201cRestaurant Andr\u00e9\u201d was named the Best Restaurant in Singapore, and the second-best in Asia by Restaurant magazine. Andr\u00e9 Chiang was born in Taiwan, but spent his early life in Japan where he learnt to cook from his mother. He initially expected to follow her into the family business and eventually take over but found that his imagination exceeded those bounds and wanted to learn the food of other cuisines. He specifically wanted to learn French cuisine because he felt that it was most unobtainable.<\/p>

Chiang moved to France, initially expecting to stay for a short period and return to Asia. Instead, he spent the next fifteen years living there having gained a position at the three Michelin star restaurant Le Jardin des Sens run by Jacques and Laurent Pourcel despite Chiang not speaking any French at the time. Over the course of the next nine years, Chiang worked his way up through the kitchen to the position of chef de cuisine. During his time in France, he also spent time in the kitchens of La Maison Troisgros, L\u2019Atelier de Jo\u00ebl Robuchon and Restaurant Pierre Gagnaire. After his time in France, Chiang took a position at the Maia Luxury Resort in the Seychelles, a move that he later credited with allowing him to discover his own style of cooking, a pursuit he felt had gotten lost during his work in French restaurants. It was during this time that he developed his \u201cOcto-philosophy\u201d of preparing dishes, which he describes as the eight elements of \u201cpure, salt, artisan, south, texture, unique, memory and terroir\u201d. He described the meaning of pure as presenting the dish without seasoning, but allowing each item on the plate to naturally complement each other.<\/p>

While the rest of his dishes have evolved over time, Chiang keeps one dish, entitled \u201cMemory\u201d, the same as when he first created it in 1997. It is a warmed foie gras jelly served with a black truffle coulis. Chiang has called this a \u201cpure Andr\u00e9 dish\u201d, having been the first dish he developed on his own. In 2008, he opened Jaan par Andr\u00e9 at the Swiss\u00f4tel, The Stamford in Singapore, and after 18 months at the restaurant it was placed at the 39th spot in the overall list of The World\u2019s 50 Best Restaurants. He closed the restaurant in 2010 to move out of the hotel and open Restaurant Andr\u00e9 in the Bukit Pasoh area of Singapore. At his self-titled restaurant, he and his team created a menu on a daily basis depending on the quality of produce available in the markets, crediting this for making both him and his team think about the courses and the techniques that they can use. Chiang announced the closure of Restaurant Andr\u00e9 in October 2017, and the restaurant ended service in February 2018. In 2014, Chiang opened the restaurant RAW in Taipei, Taiwan.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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AWARDS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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  • 2018 Asia\u2019s 50 Best Restaurants Awards The Diners Club\u00ae Lifetime Achievement Award<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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    SELECTED RESTAURANT AWARDS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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    • Porte 12, France
      • Porte 12 was opened in September 2014 by Vincente Crepel, Andre Chang, and Loh Lik Peng. The restaurant has earned Le Fooding guide\u2019s awards in 2015.<\/li><\/ul><\/li>
      • RAW, Taiwan
        • In 2014, Chiang opened the restaurant RAW in Taipei, Taiwan. This restaurant has earned one Michelin stars in2018 and two-star Michelin since 2019. This restaurant also ranked 46th and 24th in San Pellegrino Asia\u2019s 50 Best Restaurants List in 2016 and 2017 and also won the Best Restaurant in Taiwan and Best Restaurant & Bar Design Awards in 2015 \u2013 Best Designed Restaurant in Asia. n 2022, Chiang introduced an epic French classical cuisine concept to the RAW menu in Taiwan, collaborating with a dream team from France. This Taiwan-France partnership once again acted as a bridge between the local and global culinary scenes, extending the influence of Taiwan\u2019s younger generation in the culinary world.<\/li><\/ul><\/li>
        • Restaurant ANDR\u00c9, Singapore
          • Restaurant Andr\u00e9 has placed in the top 10 in Restaurant magazine\u2019s list of the top 50 restaurants in Asia since 2013, and was named the best restaurant in Singapore and the second-best restaurant in Asia in 2017.<\/li><\/ul><\/li>
          • Burnt Ends, Singapore
            • Burnt Ends has held its One-Michelin star since first awarded in 2018. The restaurant is currently ranked #34 on the 2021 San Pellegrino World\u2019s 50 Best Restaurants List and #14 on the 2021 San Pellegrino Asia\u2019s 50 Best Restaurants List. Pynt was the winner of the Asia\u2019s 50 Best Restaurants Chef\u2019s Choice Award 2017, a peer-voted accolated voted by all the chefs on the influential list.<\/li><\/ul><\/li>
            • Sichuan Moon, Macau
              • Opened in 2019, Sichuan Moon has earned two Michelin stars for four years in a row. And in 2020, it debuted on the Asia\u2019s 50 Best Restaurants list and won the \u201cRestaurant of the Year\u201d award from Forbes Travel Guide.<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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                • 2023 Asia’s Most Influential TW<\/li>
                • 2022 Asia’s Most Influential TW<\/li>
                • 2021 Asia’s Most Influential TW<\/li>
                • 2016 Gen.T Leaders of Tomorrow (Singapore)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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                  • The Aesthetics of Work \u2013 August 2023<\/li>
                  • Octaphilosophy: The Eight Elements of Restaurant Andr\u00e9 \u2013 2016<\/li>
                  • Original intention \u521d\u5fc3 \u2013 2013<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                    Adjunct Professor Department of Hospitality and Business Management Prof Andr\u00e9 CHIANG Chen-cheng (Only available in English version. \u53ea\u63d0\u4f9b\u82f1\u6587\u7248\u672c) The founder and creative director of RAW, Restaurant ANDRE, Burnt Ends, Bincho, MeatSmith, Porte 12, The Bridge, Zen, Sichuan Moon and One … <\/p>","protected":false},"author":40,"featured_media":0,"parent":25248,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"ppma_author":[124,174,184,125,154,149,130,140,129,176,229,257,258],"class_list":["post-40386","page","type-page","status-publish","hentry"],"yoast_head":"\nProf Andr\u00e9 CHIANG Chen-cheng - Technological and Higher Education Institute of Hong Kong<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-hospitality-and-business-management\/chiang-chen-cheng-andre\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prof Andr\u00e9 CHIANG Chen-cheng - 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