Believing that a truly great dining experience goes beyond only the taste of their food, Chia-Hung (Charles) Chen and Pin-Jui (Steven) Su along with a team of young chefs, started a journey to fulfill their culinary dreams in early 2012, aiming to share this collective dream with their customers.
Charles and Steven graduated from Le Cordon Bleu Sydney in 2009, both completing the Grande Diplome. During his short culinary career, Steven has already built up an impressive list of accolades including the “Most Outstanding Apprentice” in 2009 in the Sydney Culinary Challenge in addition to winning the “Overall Winner Gold" Award at the Australian Culinary Federation, NSW Chapter Apprentice Culinary Competition held in Sydney April 2009.
Committed to giving their customers an enlightened dining experience, Steven and Charles, with the team at Blossom Kitchen are passionate about their profession and work to ensure that their customers experience the visual and emotional aspect of dining.
Opening in Taipei in February this year, “Blossom Kitchen” has been fully booked for the last two months and has already received very positive publicity and reviews.
Le Cordon Bleu would like to congratulate Steven and Charles on their outstanding achievements.
To find out more about them, please visit Blossom Kitchen Facebook Page.