André Chiang

André Chiang
江振誠
法式料理廚師
講者
關於

江振誠16歲遠赴法國學習料理,25歲當上法國米其林三星主廚,30歲時,江振誠離開法國到新加坡實現開店的夢想,堅持每天每位客人都能看到他,每道菜都由他親自做最後的組合。他每天待在廚房18小時以上,持續4、5年專研法式料理,堅持只用最新鮮的時令食材是江振誠的料理哲學。


Chef André Chiang has a philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the Singapore culinary scene since opening in late 2010, Restaurant André was recently listed in the coveted San Pellegrino World’s 100 Best Restaurants. New York Times mentions the restaurant as the top 10 restaurants in the world worth a plane ride while Wallpaper magazine places André as one of the world’s best young chefs.