Where did you work previously? Prior to joining Gate Gourmet, I worked with Eva Air subsidiary Evergreen Sky Catering in Taiwan, where I designed, developed and implemented all menu cycles for Eva Air and other airline customers. Before that, I specialized in other high-end hospitality catering, including five-star properties Howard Plaza Hotel in Taipei, Taiwan, and Hotel Nikko in Kuala Lumpur, Malaysia.
Where did you study the culinary arts? I have been an active member of the international gastronomic society Confrérie de la Chaîne des Rôtisseurs since 1996 and was honored to be promoted to Conseiller Culinaire in 2001.
What inspired you to be a chef? The satisfaction of seeing the end result of one's own creative process.
What attracted you to airline catering? I love a good challenge, and the special challenges of introducing restaurant food to the sky led me to the airline catering industry.
What kind of food or dish do you most enjoy? The ones my wife cooks for me!