(Central News Agency, reporter Lin Qiaolian, Kaohsiung, 11th) A renowned French restaurant in Kaohsiung has appointed the celebrated chef Steve Chiu as its executive chef. After graduating from the National Kaohsiung University of Hospitality and Tourism (NKUHT), Chiu gained experience at top-tier restaurants overseas, bringing back international expertise and a desire to realize his ideal of a healthy kitchen culture.

The French restaurant invited Steve Chiu to become its executive chef in May of this year. Chiu previously led a Taipei restaurant to a Michelin Guide recommendation. He will oversee the overall culinary concept, menu design, and kitchen system planning, with the first summer menu launching on the 10th.

Chiu shared that he is from Pingtung and is very familiar with Kaohsiung from his time at NKUHT. After graduating, he honed his skills abroad, working in top restaurant kitchens in Australia and the United States. "After being away for so long, you want to go home," he said. Upon returning to Taiwan, he first chose to settle in Taipei, hoping to establish himself in the north before returning to the south.

"I've always wanted to return to the south. I'm very happy to have this opportunity now," Chiu said. During his time in Australia, he was deeply inspired by the restaurant's emphasis on the connection between local ingredients and culture, where chefs tell the story of the land through their cuisine. This gradually established his belief that "food is a vessel for culture."

Chiu later worked at a Michelin-starred restaurant in the United States, gaining valuable experience in a high-pressure, efficiency-driven kitchen environment. However, he noted, "A person can't stay in such a high-pressure work environment forever. I started thinking about how to make the overall food and beverage culture healthier." He believes the essence of the F&B industry is people, adding, "At the very least, we can't let restaurants suffer from a labor shortage."

Chiu stated that while high-intensity work models cultivate excellent chefs, they cannot sustain people under extreme pressure long-term. This led him to develop the idea of creating a healthy, sustainable work environment and establishing a kitchen culture where the team can develop over the long term.

The summer menu launched yesterday by the French restaurant is based on the concept of "A Borderless Summer Under the Scorching Sun of the Harbor City." It draws inspiration from Kaohsiung's sunshine, sea breeze, and local terroir, using local ingredients to showcase local characteristics and stories. For example, it features Kaohsiung Linyuan grouper, blending Mediterranean culinary concepts with Taiwanese pickled cabbage elements. It also highlights Taiwan's rich food culture through ingredients like Hualien watermelon and Changhua Fangyuan jade dew duck. (Editor: Huang Mingxi) 1150611

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  • Source: CNA (Central News Agency)
  • Category: 人事