i. Biography
The Climb
Technique is the anchor in Yu Hsuan Cheng’s work. At École Grégoire-Ferrandi, the foundation was set for a career built on rigor, form, and control. From there, the line ran through Paris, first as an intern at Pavillon Ledoyen in Paris and then as an intern at Jacques Genin in Paris, two rooms where exacting standards shape the daily pace of service. Pastry and chocolate reward repetition, restraint, and close attention to finish, and that is the discipline Cheng’s early training reflects. The move from school into those Paris kitchens placed Yu Hsuan Cheng in environments where precision is not a style but a baseline. In that context, texture, balance, and finesse matter as much as flavor, and the work is measured by how cleanly each element is executed. Since 2015, Yu Chocolatier in Taipei has been the site where that training becomes practice. Founded and led by Yu Hsuan Cheng as founder and head chef and Executive Chef, the house is organized around chocolate and pastry items, with the language of the kitchen shaped by control rather than display. The connection to Paris is visible in the way the work holds itself: deliberate, precise, and tight in purpose. The shift from intern to founder marks the point where Yu Hsuan Cheng began setting the terms of the kitchen himself. Yu Chocolatier in Taipei carries that authorship in the business’s structure and in its focus, with 2015 as the starting point for the house he built and continues to lead.
Today
At Yu Chocolatier in Taipei, Yu Hsuan Cheng serves as Executive Chef, and the work centers on chocolate and pastry items.
Profile updated July 2026
FAQ
Asked of Yu
What is Yu Hsuan Cheng's current role?
As of 2026, Yu Hsuan Cheng is Executive Chef.
Where did Yu Hsuan Cheng train or study?
Yu Hsuan Cheng trained at École Grégoire-Ferrandi.
