Chef / Founder
A Le Cordon Bleu graduate with seven years of culinary experience in Australia, returning home with passion and dedication to cuisine.
“Stand up from where you fall
”
— Ya Sheng Lo
From Taiwan to Australia, and Back Home
After graduating with a degree in Computer and Communications Engineering, decided to follow my passion. Started at 'Table Joe Kitchen' in Hsinchu, embarking on this challenging culinary journey.
Arrived in Sydney, starting as a kitchen hand at Fitzory Food Co. Memorizing vocabulary after closing at dawn, learning authentic Western cuisine through rigorous training and rapid growth.
Met my most important mentor, Chef Bobby. A Hong Kong native and Le Cordon Bleu graduate who became both teacher and friend, guiding me into the world of professional cuisine.
A severe snowboarding accident at an Australian ski resort resulted in a serious head injury and loss of consciousness. Survived thanks to the help of the embassy, colleagues, and family.
'Stand up from where you fall' — After a year of rehabilitation, decided to return to Australia. Enrolled in Le Cordon Bleu to systematically study French cuisine.
Completed levels one through four at Le Cordon Bleu Sydney, learning various French culinary techniques. Discovered that many techniques taught by mentor Bobby were rooted in Le Cordon Bleu methods.
Returned to Sundeck Hotel — the place of the accident — as Sous Chef. Truly fulfilled the promise to 'stand up from where you fall.'
After seven years of culinary experience in Australia, returned to hometown Hsinchu. Named after myself, opened this intimate restaurant to share the journey and cuisine.