Team

Born in Taipei, raised in Tokyo and was amazed by good food at a very young age.

Commencing his career as dish washer at the age of 17 in New Zealand, he continue his training in both classic and modern kitchens through Tokyo, Paris, Sydney, Melbourne and Auckland.

And now life is coming in full circle where he is more than satisfied and happy to share his passion and cuisine in his hometown— Taipei.

Born in Taichung city, Taiwan. He had realized his passion to hospitality at a very young age.

Few years of studying at international trading, Jaguar found himself training with some of world’s leading hotel restaurants included historical Antoine’s Room at the Sheraton Taipei and Marco Polo at Shangri-la.

After a stint as restaurant director at Niccolo Hotel in Changsha China, he had joined chef Nobu to continue his journey in the field of fine dining.

Jaguar believes that the best service is to touch people’s heart and sharing love at the dining table in a discreet way.

Raised in the small township of Fengyuan, Taiwan.
Natasha was inspired by the culture of wine during her 2 years stay in Valencia & Cuenca.
Her passion towards fine wine quickly evolve to something more serious.

After her returns to Taiwan, she started her training at Domaine wine cellars and Michelin recommended restaurants.

She had spent her gap time to work at Amisfield winery in Queenstown and The Grove restaurant in Auckland, NZ.

First of all, Gua An is a nick name. Born, raise in the east of New Taipei city and graduated from local culinary school. Gua An started her training of French cuisine in a young age. She is a pacer, silent force in our kitchen, and she also shows her strong focus on meat and seafood cooking on daily basis.

Born and raised in New Taipei City. After graduated from local culinary school, Peter had been through some of the most iconic fine dining establishment in the city. Peter shows his enthusiastic in the kitchen at the very young age. He is not afraid to challenge himself and those around him.