Henry's Taiwan Kitchen

History

The story of Henry's Taiwan Kitchen started in early 1980's, when chef Henry Ku, came from Taiwan as a young man, to study French cuisine in San Francisco. Upon graduation from culinary school, he started out his career as a line cook, and worked his way up as the executive chef and manager of a Michelin-starred French restaurant in San Francisco. Henry was impressed by the simplicity and elegance of the French cuisine, and its emphasis on fresh ingredients. He then worked as the executive chef-consultant for the Marriott Hotel chain, and is impressed by the consistency of quality across many locations. Henry vowed to bring his experiences to crafting authentic and delicious Taiwanese cuisine, with an emphasis on quality consistency, on bringing out the flavor and essence of the fresh ingredients, and on crafting every dish with passion and soul. Hence