Our Brands
MICHELIN Guide Taiwan 1 Starred Restaurant (2024)
Chef Alain, former head chef of the MICHELIN starred restaurant RAW, introduces his new restaurant “Restaurant A” with the core concept of “More than A restaurant,” aiming to craft a diverse dining experience. Beyond being just a restaurant, Restaurant A’s cuisine blends French flavors, sauces, and ingredients with the essence of Asian wok hei, accentuating sauces and seasonal freshness to delight the taste buds. Moreover, the space serves as a versatile venue for cross-disciplinary collaborations, including art galleries, exhibitions, and business performances. This ingenious fusion of food and culture offers customers a unique experience, inviting a heartfelt dialogue with their own senses.
Chef Alain, former head chef of the MICHELIN starred restaurant RAW, introduces his new restaurant “Restaurant A” with the core concept of “More than A restaurant,” aiming to craft a diverse dining experience. Beyond being just a restaurant, Restaurant A’s cuisine blends French flavors, sauces, and ingredients with the essence of Asian wok hei, accentuating sauces and seasonal freshness to delight the taste buds. Moreover, the space serves as a versatile venue for cross-disciplinary collaborations, including art galleries, exhibitions, and business performances. This ingenious fusion of food and culture offers customers a unique experience, inviting a heartfelt dialogue with their own senses.
主廚介紹
Chef Introduction
Chef Alain
After graduating from National Kaohsiung University of Hospitality and Tourism, Chef Alain worked at Taipei’s Simple Table Alleno Yannick (S.T.A.Y) and Justin’s Signatures. He then ventured to Restaurang Jonas in Sweden, Domaine Les Crayères in France, and Maaemo, a three MICHELIN starred restaurant in Norway, to further explore his culinary skills. Subsequently, he spent nearly 7 years at RAW, where he and his team earned recognition such as two MICHELIN stars and a place on Asia’s 50 Best Restaurants list, showcasing his rich culinary career with an international perspective.
In 2021, Chef Alain announced his resignation from RAW, temporarily stepping away from the role of head chef to pursue a more “ordinary” life. During this hiatus of two and a half years, he traveled, taught at schools, and learned about tea and coffee, experiencing aspects of life he had previously missed. After this two-year break, he assumed the role of head chef and founder of “Restaurant A,” introducing his culinary concept of “CONTINUMIC” to express his cooking philosophy and engage with diners.
In 2021, Chef Alain announced his resignation from RAW, temporarily stepping away from the role of head chef to pursue a more “ordinary” life. During this hiatus of two and a half years, he traveled, taught at schools, and learned about tea and coffee, experiencing aspects of life he had previously missed. After this two-year break, he assumed the role of head chef and founder of “Restaurant A,” introducing his culinary concept of “CONTINUMIC” to express his cooking philosophy and engage with diners.