Ken Chan, a top expert in cantonese cuisine originally from Hong Kong, is the executive chef of the renowned Le Palais restaurant in Taipei, the only one in Taiwan to hold three Michelin stars as of 2018!
Cover photo: Michelin Guide.com
Born in Hong Kong, Ken Chan developed a passion for cooking as a teenager. At the age of 12, he began working at Jumbo Kingdom, where he learned the basics of traditional cantonese cuisine. At 19, he became chef of a vegetarian restaurant and immediately demonstrated his talent and ability to lead a brigade. This experience marked the beginning of a rosy path.
In 1987, he moved to Taiwan, where he worked in high-end restaurants such as My Humble House and Chen Garden. These assignments allowed him to further hone his skills and solidify his name in taiwanese haute cuisine. The real breakthrough came in 2010, when he became the executive chef at Le Palais, located in Taipei's Palais de Chine Hotel.
Under his leadership, the latter became a landmark, so much so that in 2018 it was awarded the highest accolade of three Michelin stars, the first and only one on the island to be so gratified, reaffirmed for seven consecutive years.
Chan's creations, such as the famous Roast Duck, represent the perfect balance between maniacal attention to the quality of ingredients and preparation technique. In addition to being a great professional, he is also a mentor to young people, teaching them the importance of continuing to learn and experiment.
