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Ken Chan
Executive chef
- Discipline
- Other
i. Biography
Since 2010, Cantonese kitchen leadership at Le Palais has put the form inside a Taiwanese hotel dining room; under Ken Chan, that room received Three Michelin stars in 2018.
The Path
Traditional fundamentals were built through workplace training rather than abstraction: Ken Chan trained at KEN CAN by Ken Chan, then worked at Jumbo Kingdom in Hong Kong learning the basics of the cuisine. The line then widened through a chef role at Vegetarian restaurant in Hong Kong, followed by high-end restaurant work in Taiwan at My Humble House (from 1987) and Chen Garden (from 1987). Hotel cooking in Taipei became the current station when Ken became executive chef of Le Palais de Chine Hotel, in 2010.
At Work Now
The Le Palais repertoire remains centered on Cantonese cuisine while also carrying Sichuan, Fuzhou, and Taiwanese dishes. That range places the kitchen inside a broader Chinese register without removing its core technique as the working base. A second setting, KEN CAN by Ken Chan, extends the same craft language through regional culinary techniques, local seasonal specialties, and set meals. Ken also serves there as manager. The present work is continuity rather than rupture: dim sum service and traditional basics led into a Taipei dining room identified with this cooking, alongside a separate role tied to seasonal specialties and set meals.
Peer Recognition
Ken Chan has received Michelin Guide — Three Michelin stars (2018). Three Michelin stars for Le Palais in 2018 marked a trade distinction for Cantonese cuisine in Taiwan: under Ken Chan, it became the first and only restaurant in Taiwan to receive the distinction.
Profile updated July 2026
FAQ
Asked of Ken
What is Ken Chan's current role?
Ken Chan is executive chef.
Where did Ken Chan train or study?
Ken Chan trained at KEN CAN by Ken Chan.
What recognition has Ken Chan received?
Three Michelin stars for Le Palais; first and only restaurant in Taiwan to receive the distinction (2018).
