Andre Chiang

The Path

Training at Tamsui Vocational High School placed Andre Chiang on a route through kitchens known for hard standards rather than easy promotion. The sequence of roles that followed — Le Jardin des Sens in France, La Maison Troisgros in France, L'Atelier de Joël Robuchon in France, Restaurant Pierre Gagnaire in France, and Maia Luxury Resort in Seychelles — reads as a steady accumulation of technique under pressure. In each setting, the work demanded precision, and the repetition of that demand shaped a style grounded in discipline. Those positions added different registers to the same practice, but the through line stayed constant: control, clarity, and close attention to flavor and texture. Chiang’s career moved across strong addresses, but it did not depend on them for identity; it gathered force through repetition, refinement, and consistency. He later became chef at Jaan par André in Swissôtel The Stamford, Singapore (2008–2010), then founder and chef at Restaurant André in Bukit Pasoh, Singapore (2010–2018). In parallel, he was founder at RAW in Taipei, Taiwan (2014–2024), extending that practice between Singapore and Taipei. That split base in Singapore and Taipei gave Chiang regional reach without changing the fundamentals of the work. Whether inside a hotel kitchen, at his own restaurant, or through a project built around cultivation and transfer of knowledge, he stayed associated with rigor — the kind that turns service into a controlled statement.

The Work Today

Speaking about RAW, he said, "Over the past decade, so many [chefs] of the new generation have been trained at RAW. They have grown and branched out from here to become the pillars of Taiwan’s top restaurants, or have forged their own paths." The statement points to RAW as more than a restaurant. In Chiang’s framing, it is a place where kitchen practice is passed on, repeated, and then carried elsewhere. The work there is not only about output; it is also about formation, with technique and example moving outward through the chefs who passed through the kitchen. That makes the later part of his career legible as a system of transmission. The influence is not measured only in dishes or dining rooms, but in the chefs who trained there and moved on to build their own kitchens.

Signature

Andre's signature dishes include Octo-philosophy. The name signals the kind of structured inventiveness Chiang became known for: an idea held together by careful execution, with the concept visible in the plate and the discipline visible in the finish.

In Their Words “Over the past decade, so many [chefs] of the new generation have been trained at RAW. They have grown and branched out from here to become the pillars of Taiwan’s top restaurants, or have forged their own paths.”

Acclaim

Andre's honors include Best Restaurant in Singapore (2017), Second-Best Restaurant in Asia (2017), Best Restaurant in Taiwan (2017), and Rising Chef of the Year. Together with Restaurant André in Singapore earning Two Michelin stars in 2017, these recognitions mark a period when Chiang’s work stood at the center of regional fine dining, noted for rigor, consistency, and a clear point of view.