The philosophy of chef André Chiang is simple: to only use the freshest of seasonal produce. This straightforward approach is all part of Chiang’s success, earning him the accolade of “one of the world’s best young chefs,” while Restaurant ANDRE has been labelled as one of the ten best worldwide.
André Chiang worked in various Michelin-starred establishments in Paris, Roanne and Montpellier. During his career, André has perfected French techniques, attributing his influences to the three generations of Masters in “Nouvelle Cuisine” as well as inspiration he draws from the myriad selection of products he uses every day. His blend of dynamic passion and modest charm make this young chef as irresistible as his cuisine.
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