Lanshu, Chen

Born in a big family from Yilan, a small town in the northern Taiwan, chef Chen learned to cook from her grandmother and mother since she was very little. After four years of studying foreign literature at the National Taiwan University, Lanshu decided to follow her passion for food and went to her dream city, Paris. She spent four years there, exploring the world of gastronomy. After obtaining CAP certificate of cuisine, she continued training in several distinguished restaurants as Les Ambassadeurs with Chef Jean-François Piège and Jérôme Chaucesse, Relais d’Auteuil with Chef Patrick Pignol, in the pastry atelier of legendary Pâtissier Pierre Hermé, as well as The French Laundry as the last stop before going back to home.