Renowned chef Jiang Zhencheng announces retirement!
Restaurant RAW, known as “the most difficult to book in Taiwan,” will be closing its doors. Headed by chef Jiang Zhencheng, RAW has been redefining Taiwanese cuisine since its opening on December 9, 2014, embarking on a decade-long culinary journey. After ten years, on July 29th, Jiang Zhencheng announced the release of the final new menu, “The Last Dance,” and revealed his personal retirement plans. RAW will also come to a close at the end of the year.
Jiang Zhencheng announces retirement: Focusing on culinary heritage
Regarding the upcoming new menu, “The Last Dance,” Jiang Zhencheng stated that it is a love letter to Taiwan and to his team. He also declared that after retirement, he will focus on passing down his culinary skills.
As for why he decided to retire from RAW on its 10th anniversary, Jiang Zhencheng’s good friend, Jiang Yaqi, once pointed out that he is the type of person who completes one mission and immediately moves on to the next. When he felt that his restaurant “Restaurant Andre” in Singapore had achieved perfection, he closed it down. “So one day, if he feels that RAW has reached perfection, he will close it down.”
Regarding this statement, Jiang Zhencheng previously explained that what he cared about was that RAW provided many young people with opportunities to pursue their dreams and hone their skills. However, at that time, he believed that there was still room for growth, so he said, “Maybe when we reach 100%, we will truly close it.”
Having earned two Michelin stars and numerous accolades in the culinary industry
Jiang Zhencheng is the only Chinese chef to have been recognized in “The World’s 50 Best Restaurants,” the Michelin Guide, and “The World’s Top 100 Chefs.” Looking back on his career, he began honing his culinary skills at the age of 13 and started interning at major hotels in Taipei at 16. At 20, he became the youngest French cuisine restaurant chef in Taiwan, and at 25, he served as the executive chef at the three-Michelin-starred French restaurant “Le Jardin des Sens.”
After turning 30, Jiang Zhencheng submitted his resignation and left France to work as the executive chef at the secluded resort Maia in the Seychelles. It was during this time that his cuisine was twice named “the greatest in the Indian Ocean” by Time magazine.
At the age of 34, he returned to Asia and opened “Restaurant Andre” in Singapore. During its eight-year operation, the restaurant not only received two Michelin stars but also achieved a record of entering “The World’s 50 Best Restaurants” for seven consecutive years. “Restaurant Andre” was known for its focus on creating a new culinary vision for Taiwan.
Building a new perspective on Taiwanese cuisine in 10 years
At the age of 38, Jiang Zhencheng collaborated with the Hersing Corporation to open RAW, positioning it as a “bistronomy” restaurant. With fresh, natural, unpretentious, and precise cooking techniques, he brought traditional culinary culture and local ingredients to the table, creating a new perspective on Taiwanese cuisine. RAW was recognized as the most difficult restaurant to book in Taiwan.
RAW made it into “Asia’s 50 Best Restaurants” for six consecutive years from 2016 to 2021 and achieved the honor of two Michelin stars in the “Taiwan Michelin Guide” for four consecutive years from 2020 to 2023.
Further reading:
Pausing before reaching the top of Michelin, Jiang Zhencheng’s “star realization”: The perfect 1% lies within oneself.
Editor: Li Xiantai
