Restaurant André

Born in Taiwan, André Chiang started his culinary career at the age of 15, moved to the south of France to be trained under Jacques and Laurent Pourcel at Le Jardin de Sens- Montpellier, where he started his culinary journey. Nine years later, he became head chef of the 3 stars Michelin restaurant. André also worked under France’s most respected chefs such as Pascal Barbot, Pierre Gagnaire, Joël Robuchon and Michel Troisgros. At the age of 30, André decided to travel back to Asia and rediscover his Asian roots, bringing his natural-born-talent, profound French techniques and Mediterranean influences to Singapore, and immediately became one of the most influential chefs in Asia.

Multi-lingual André is also a sculptor and ceramicist and his creations are part of the décor and service at Restaurant André.