Pastry Chef

TRAIN DAI

Tai Chun-Hung

Pastry Chef

TRAIN DAI

Tai Chun-Hung

The dinner plate is a artistic showcase for ingredients, and creativity is an extension of life.

Pastry Chef Tai Chun-Hung (Train) began his career in pastry from the well-known Pasadena French Restaurant in Kaohsiung. Later he trained under internationally acclaimed Pastry Chef Makito Hiratsuka, who has extensive Michelin-starred restaurant experience and who led him into the world of fine dining. Pastry Chef Train has inherited the essence of the master chef’s craftsmanship and made a name for himself in the pastry art. Now he is the head of pastry departments of MiraWan and LOPFAIT and the director of creative pastry development at the Bo Jiang International Hospitality Group.

“A magnificent art creation touches people’s hearts, and the same is true of pastry, so I hope to evoke a sense of pleasure among our guests,” says Train. He expresses everyday life experiences in poetic pastry and designs something to bring smiles to the faces of all guests. He is adept at using every part of the ingredients to unravel richer, more diverse aromas while focusing on the excitement and complementary nature of various tastes and textures to create a sense of playfulness and versatility in gastronomy.

The dinner plate is a artistic showcase for ingredients, and creativity is an extension of life.

Pastry Chef Tai Chun-Hung (Train) began his career in pastry from the well-known Pasadena French Restaurant in Kaohsiung. Later he trained under internationally acclaimed Pastry Chef Makito Hiratsuka, who has extensive Michelin-starred restaurant experience and who led him into the world of fine dining. Pastry Chef Train has inherited the essence of the master chef’s craftsmanship and made a name for himself in the pastry art. Now he is the head of pastry departments of MiraWan and LOPFAIT and the director of creative pastry development at the Bo Jiang International Hospitality Group.

“A magnificent art creation touches people’s hearts, and the same is true of pastry, so I hope to evoke a sense of pleasure among our guests,” says Train. He expresses everyday life experiences in poetic pastry and designs something to bring smiles to the faces of all guests. He is adept at using every part of the ingredients to unravel richer, more diverse aromas while focusing on the excitement and complementary nature of various tastes and textures to create a sense of playfulness and versatility in gastronomy.

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