STK Steakhouse

1075 Peachtree Walk Northeast, Atlanta, GA, USA

Originally from Taiwan, I began my culinary journey at the Grand Hyatt Hotel and Suntory Restaurant in Taipei. To deepen my expertise in the culinary arts and hospitality industry, I pursued advanced training at the Singapore Hotel Association Training and Education Centre. Upon graduation, I joined the prestigious Raffles Hotel in Singapore as a Sous Chef. These diverse experiences fueled my passion for food and strengthened my commitment to leading efficient kitchens that deliver exceptional service in a welcoming atmosphere. After several years in Singapore, I relocated to Atlanta in 2001 to be part of the opening team at JOËL Restaurant, specializing in French cuisine. I later joined Davio’s Northern Italian Steakhouse as Chef de Cuisine and was subsequently promoted to Executive Chef. My next role was at the Mandarin Oriental Hotel Atlanta, where I served as Executive Sous Chef, overseeing all culinary operations—from The Café & Bar to Banquets and Room Service. I am honored to have been part of Le Colonial Atlanta, where I brought Vietnamese cuisine to life with refined French techniques. Currently, I am proud to continue my culinary journey at STK, where I remain dedicated to delivering innovative, high-quality dining experiences. My accomplishments include representing Raffles Hotel in the Kraft Kitchen Creative Search, participating in the 12th Annual FHA International Salon Culinary Food and Hotel Asia, cooking at The James Beard Foundation Event in 2010, and winning First Place at the Second Annual Atlanta Meatball Festival in 2015. To me, food is an art form. There is no greater satisfaction than seeing a beautifully crafted dish appreciated for both its presentation and flavor.