André Chiang (Chinese: 江振誠; pinyin: Jiāng Zhènchéng; born 27 April 1976) 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 "Octo-philosophy" of eight elements which make up his dishes. In 2017, his Michelin 2-star[1] eponymous Restaurant André was named the Best Restaurant in Singapore, and the second-best in Asia by Restaurant magazine.[2]
André 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.[3]
Culinary careeredit
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'Atelier de Joël Robuchon and Restaurant Pierre Gagnaire.[3]
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 "Octo-philosophy" of preparing dishes, which he describes as the eight elements of "pure, salt, artisan, south, texture, unique, memory and terroir".[3] He described the meaning of pure as presenting the dish without seasoning, but allowing each item on the plate to naturally complement each other.[3]
While the rest of his dishes have evolved over time, Chiang keeps one dish, entitled "Memory", the same as when he first created it in 1997. It is a warmed foie gras jelly served with a black trufflecoulis. Chiang has called this a "pure André dish", having been the first dish he developed on his own.[3] In 2008, he opened Jaan par André at the Swissôtel 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's 50 Best Restaurants. He closed the restaurant in 2010 to move out of the hotel and open Restaurant André in the Bukit Pasoh area of Singapore.[4] 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 André in October 2017, and the restaurant ended service in February 2018. [3]
In 2014, Chiang opened the restaurant RAW in Taipei, Taiwan.[5]
Awardsedit
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.[2]
Popular cultureedit
The Singaporean filmmaker Josiah Ng made a documentary about Chiang called Andre & His Olive Tree which was released in August 2020.[8]
Referencesedit
^"Singapore's Michelin-starred restaurants: All you need to know". The Straits Times. 21 July 2016.
^ abAng, Benson (22 February 2017). "Restaurant Andre is second best restaurant in Asia, Odette highest new entry". The Straits Times.
^ abcdef"Chef André Chiang of Restaurant André in Singapore comes up with his own taste of success". Style. June 2015. Retrieved 2 November 2015.
^Paskin, Becky (5 December 2011). . The World's 50 Best Restaurants. Archived from the original on 17 November 2015. Retrieved 2 November 2015.
^Nicol, Catharine (4 June 2015). "Chef André Chiang of Restaurant André in Singapore comes up with his own taste of success". South China Morning Post.
^. 170Radio.com. Archived from the original on 7 July 2011. Retrieved 2 April 2010.
^Lui, John (27 September 2020). "Singaporean director's documentary about chef Andre Chiang is a hit in Taiwan". The Straits Times. Straits Times. Retrieved 27 September 2020.
External linksedit
Official website of Restaurant André
André & His Olive Tree Documentary
January 01, 1970
andré, chiang, chinese, 江振誠, pinyin, jiāng, zhènchéng, born, april, 1976, taiwanese, chef, owner, five, restaurants, former, head, chef, three, michelin, star, restaurant, jardin, sens, france, known, octo, philosophy, eight, elements, which, make, dishes, 201. Andre Chiang Chinese 江振誠 pinyin Jiang Zhencheng born 27 April 1976 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 Octo philosophy of eight elements which make up his dishes In 2017 his Michelin 2 star 1 eponymous Restaurant Andre was named the Best Restaurant in Singapore and the second best in Asia by Restaurant magazine 2 Andre ChiangBorn 1976 04 27 April 27 1976 age 48 Shilin District Taipei TaiwanEducationTamsui Vocational High SchoolCulinary careerCooking styleFrench Sichuan Chinese Rating s Michelin starsCurrent restaurant s Bincho Singapore Burnt Ends Singapore Porte 12 Paris RAW Taipei The Bridge Chengdu Sichuan Moon at Wynn Palace Macau Previous restaurant s Jaan par Andre at Swissotel The Stamford Singapore Restaurant Andre Singapore Contents 1 Early life 2 Culinary career 3 Awards 4 Popular culture 5 References 6 External linksEarly life editAndre 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 3 Culinary career editChiang 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 Atelier de Joel Robuchon and Restaurant Pierre Gagnaire 3 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 Octo philosophy of preparing dishes which he describes as the eight elements of pure salt artisan south texture unique memory and terroir 3 He described the meaning of pure as presenting the dish without seasoning but allowing each item on the plate to naturally complement each other 3 While the rest of his dishes have evolved over time Chiang keeps one dish entitled Memory 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 pure Andre dish having been the first dish he developed on his own 3 In 2008 he opened Jaan par Andre at the Swissotel 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 s 50 Best Restaurants He closed the restaurant in 2010 to move out of the hotel and open Restaurant Andre in the Bukit Pasoh area of Singapore 4 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 Andre in October 2017 and the restaurant ended service in February 2018 3 In 2014 Chiang opened the restaurant RAW in Taipei Taiwan 5 Awards editDuring his time at his restaurant Jaan par Andre Chiang was named the Rising Chef of the Year for 2009 at the World Gourmet Summit Awards of Excellence 6 Restaurant Andre 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 2 Popular culture editThe Singaporean filmmaker Josiah Ng made a documentary about Chiang called Andre amp His Olive Tree which was released in August 2020 8 References edit Singapore s Michelin starred restaurants All you need to know The Straits Times 21 July 2016 a b Ang Benson 22 February 2017 Restaurant Andre is second best restaurant in Asia Odette highest new entry The Straits Times a b c d e f Chef Andre Chiang of Restaurant Andre in Singapore comes up with his own taste of success Style June 2015 Retrieved 2 November 2015 Paskin Becky 5 December 2011 Interview with Andre Chiang Singapore The World s 50 Best Restaurants Archived from the original on 17 November 2015 Retrieved 2 November 2015 Nicol Catharine 4 June 2015 Chef Andre Chiang of Restaurant Andre in Singapore comes up with his own taste of success South China Morning Post GRAVITATE AROUND CHEF ANDRE CHIANG S EPICUREAN UNIVERSE AT CHEFS WITH ALTITUDE 2009 14 TO 19 SEP 2009 170Radio com Archived from the original on 7 July 2011 Retrieved 2 April 2010 Asia s 50 Best Restaurants The World s 50 Best Restaurants a href Template Cite web html title Template Cite web cite web a Missing or empty url help 2013 2014 2015 2016 Lui John 27 September 2020 Singaporean director s documentary about chef Andre Chiang is a hit in Taiwan The Straits Times Straits Times Retrieved 27 September 2020 External links editOfficial website of Restaurant Andre Andre amp His Olive Tree Documentary Retrieved from https en wikipedia org w index php title Andre Chiang amp oldid 1183748603, wikipedia, wiki, book, books, library,
