Chiang’s ventures are always highly anticipated, and his painstakingly built-up reputation has much to do with it. As a chef who boasts work experience under the likes of Alain Ducasse, Pierre Gagnaire and the late Joël Robuchon, he has been called a culinary prodigy. At age 18, he was invited to apprentice at chefs Jacques and Laurent Pourcel’s three-Michelin-starred restaurant Le Jardin des Sens in Montpellier, France. Seven years later, he rose to become the chef de cuisine for La Compagnie des Comptoirs, an iconic bistro run by the Pourcel brothers. It was a beginning of a culinary career that has taken myriad interesting twists and turns.
この記事は Tatler Singapore の August 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Tatler Singapore の August 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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