Chef Kai Ho : Taiwanese Spirit, Global Perspective
- 2 Michelin star chef in Taiwan
- Locally-Global Food Experience
- Deconstruct classic Taiwanese cuisine, Integrate French cuisine skill
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Chef Kai Ho, born and raised in Taichung. With authentic Taiwanese spirit and passion, Kai embarked his journey from Chinese cuisine and acquired immeasurable skills about the craft of French cuisine by having international working experiences.
Used to work for Three Michelin star restaurant Guy Savoy, Singapore branch, followed by joining Chef Julien Royer (currently chef/owner of Odette, Singapore) as his Junior Sous Chef back in Jaan.
To Kai Ho, being a chef is his only life career. He insists his belief in connecting the world by ”rebelling” creativity to express unique philosophy and concept with each dish.
“Taïrroir”, a simple but meaningful compound word, is fused by ‘’Taiwan‘’ in English and ‘’Terroir‘’ in French. It expresses a new gourmet spirit about Taiwanese cuisine of this generation, ‘’Locally-Global‘’.
Chef Kai Ho and the team , deconstructs classic Taiwanese cuisine, integrates French cuisine skill transforms Taiwanese cuisine spirit with global taste, Taïrroir leads each global taster to experience the exclusive delicate of Taiwanese cuisine.
Via deconstructing classic Taiwanese cuisine, merging French cooking skill and using local seasonal ingredients, Chef Kai Ho rearranges each dish to present the new gormandise spirit of this generation globally.
Locally-Global : Experience the exclusive delicacy of Taiwanese cuisine
Fuses terroir and French cooking skill, transforms Taiwanese cuisine spirit with global taste, Taïrrior leads each global taster to experience the exclusive delicate of Taiwanese cuisine.