My Story,

While going out with my mom in the market as kid, I started to develop interests with food. I always liked to help around in the kitchen. I would cook for the family when I grow older. We will try all the new food and local favorite when we were travelling that help me to expend my experience and mind on food and culture.

After graduated from collage with Architecture degree, I decided to pursue my culinary dream. I went to Le Cordon Bleu Ottawa, Canada, for my Grand Diplome Professionnel Degree in French Cuisine and Patisserie. I moved to Chicago after culinary school to start my adventure. I prefer the calmness and organization in pastry. I decide to have pastry career. After few intense stage at top tier restaurant, like Alinea, L20, I start my first job at North Pond, where I learned a lot of modern pastry, local farm ingredients, and seasonality of the food. I begin to grow my food philosophy. After North Pond, I have the honor to work at prestige restaurant, Sixteen, where I toned my skill into real fine dining world.

And I worked at a local restaurant group, help them to open couple restaurants, to develop my manege ability. Slowly and surely, I have worked at Eden and Nico as Pastry Chef. I always would like to open my own shop with my architecture background to design it, and my culinary exprience to develop and produce my product.

Growing up in Taiwan and Traveling with family. The world around me presents many varieties of culture and people. I have focused on my palate and imaginations. With the training in Architecture, helped me organized my thought and ways of practice. I joined the prestigious Le Cordon Bleu Ottawa to start my journey of the sweet dream. After intensive training, the adventure started in Chicago. I have met and learnt from many chefs that helped me on my journey.