Beyond the Kitchen: Stories of 5 Michelin-Starred Taiwanese Chefs

Beneath the glittering stars of the Michelin Guide in Taiwan lies a group of chefs whose stories go beyond culinary skills—they speak of culture, memory, and heritage. They blend personal experiences with the flavors of Taiwan, using creativity to transcend boundaries and give this island a new gastronomic identity.

1. Kai Ho | The 3-Star Representative of Taiwanese Cuisine 

Hailing from Taichung, Kai Ho is the first chef to bring Taiwanese cuisine into the realm of Michelin 3 stars. His restaurant, Taïrroir, combines French techniques with Taiwanese terroir, offering a three-stage interpretation of Taiwanese cuisine: “Traditional Memories,” “Local Spirit,” and “Contemporary Innovation.” Ho says he’s “writing love letters to the land in the kitchen.” He not only defines a modern vocabulary for Taiwanese cuisine but also leads the island’s culinary scene from the local to the global. His philosophy: chefs are not mere cooks—they are cultural storytellers. Through his food, people rediscover how elegant and profound Taiwanese flavors can be.

Restaurant Address: 6F, No. 299 Lequn 3rd Road, Taipei 10462

Website: https://tairroir.com/

Travel Tip: Use the “HSR Buy-One-Get-One-Free” ticket from Taichung or Kaohsiung to reach Taipei in about an hour. Pair with the “Taiwan Pass” for easy MRT and bus travel, making it simple to plan your itinerary and accommodation.

2. Guang-Chung Yang | From Factory Manager to Chinese Private Kitchen Maestro

Once a factory manager overseeing production lines and engaged in toy trading, dump truck sales, and low-voltage electrical work, Guang-Chung Yang didn’t enter the culinary field until his 30s. He joined The Landis Taipei and worked his way up to executive chef of the Michelin-starred Tien Hsiang Lo.

After retiring in 2022, he launched aMaze Xin Yan, a reservation-only private dining space in Taipei's Dazhi area in 2024. Centered on Jiang-Zhe cuisine, his philosophy is “Traditional, not Orthodox.” He blends Chaoshan, Cantonese, and local Taiwanese ingredients with modern techniques and a reverence for time, crafting Chinese cuisine rich in story and depth.

Restaurant Address: 1F, No. 598, Mingshui Road, Zhongshan District, Taipei 104

Website: https://www.amaze598.com/

3. Po-Hsuan Chen | From Finance and Aviation to the Third Generation of Taiwanese Cuisine 

Golden Formosa, a traditional Taiwanese restaurant in Beitou with over 60 years of history, is now led by Po-Hsuan Chen, its third-generation successor. Before returning to the family business, Chen gained experience in the securities and aviation industries, developing a keen business sense that informs his culinary creativity and management style.

While his dishes retain the spirit of classic banquet-style Taiwanese cuisine, he skillfully incorporates modern elements, challenging conventional perceptions. Under his leadership, Golden Formosa has maintained its Michelin one-star status and become a model of modern Taiwanese cuisine.

Restaurant Address: No. 101, Tianmu East Road, Shilin District, Taipei

Website: http://www.goldenformosa.com.tw/bin/home.php

Travel Tip: Use “HSR Early Bird Discount” and “Taiwan Pass” to explore Beitou and Taipei, combining hot springs, old streets, and fine dining into a leisurely one-day trip.

4. Johnny Tsai | Creative Sparks of Asian Fusion

Johnny Tsai, head chef at T+T Restaurant in Taipei, is known for fusing Asian elements with Western techniques. He creates unexpected yet memorable flavor clashes using ingredients like kimchi, miso, curry leaves, Southeast Asian spices, and local produce. His innovation is rooted in respect and reinterpretation of Asian culture. As he puts it: “We’re not chaotic—we’re blended.” This creative fusion is not just about taste—it represents cultural deconstruction and reconstruction, reflecting Taiwan’s diverse and international culinary identity.

Restaurant Address: 1F, No. 11, Lane 165, Dunhua North Road, Songshan District, Taipei

Facebook: https://www.facebook.com/tt27199191/

Travel Tip: Use the “Taiwan Pass” to connect MRT and tourist buses between Xinyi District, Songshan Cultural Park, and various Michelin restaurants, creating a walkable gourmet tour in the city center.

5. Chuan Lin | A Michelin Rising Star in Sustainable Creativity

Born in Hong Kong and raised in Canada, Chuan Lin is a founding chef of MUME and a driving force behind sustainability in Taiwan’s dining scene. Trained at Le Cordon Bleu Australia and seasoned in top restaurants like Sydney’s Quay and Copenhagen’s Noma, Lin deeply embraces the farm-to-table philosophy.

Since opening, MUME has adhered to sourcing over 90% of its ingredients locally while minimizing waste. In 2022, it won Asia’s Best Sustainable Restaurant Award, becoming a symbol of culinary excellence and environmental responsibility. Lin merges science, art, and terroir to craft forward-thinking cuisine that warmly showcases the depth and future of Taiwanese flavor.

Restaurant Address: No. 28, Siwei Road, Da’an District, Taipei

Website: https://www.mume.tw/

Travel Tip: With the “Lucky Taiwan Tour” package, visitors can enjoy hotel subsidies and private car transfers, connecting urban restaurants and night markets for a Michelin-to-street-food experience.

Chefs as Ambassadors: Taiwan’s Flavor Diplomats

These chefs not only bring Taiwan’s flavors to the global stage, but also tell stories of cultural pride and innovation through their cuisine. Their dishes blend history, land, language, and memory—each one a culinary narrative and an entry point for the world to discover Taiwan.