Born in Taiwan, he was attracted to the world of desserts from a very young age. His career began at Shangri-La Tainan has progressed to other establishments such as Shangri-La
Taipei and Pasadena Fine Dining Restaurant. After a few years in Australia, he moved to China in 2019 and is currently the Executive Pastry Chef of The Langham Hotel in Shenzhen where he exhibits a dreamlike pastry that shines in the windows of his Treasures & Scent boutique and dazzles not only the clients of the establishment, but all the residents of the city.
Featured in so good #31
