enya FASHION QUEEN

EDITOR 編輯部 | TRANSLATOR Sherry Chen | ART DESIGN Ariel Hu PHOTOGRAPHER Johnny Lu | MAKEUP 施盈吟
OUTFIT Kiton, Stefano Ricci | LOCATION 台北文華東方酒店

十年前，懷抱對家鄉的熱情與使命回到台灣，開啟了一場名為 RAW 的旅程，這場旅程不僅改變了台灣精緻餐 飲的風貌，更為無數年輕廚師們帶來新的視野和方向。如今，站在十年的里程碑前，他再次做出改變，為 RAW 注入全新的靈魂，轉型為教育基地。探索更深遠的產業未來。他說:「如果過去十年是在經營一間餐廳，那麼 未來的十年，則是要經營整個產業的未來。」這次蛻變，他不僅希望攜手更多年輕人才，為台灣餐飲業創造更 廣闊的可能性，讓世界看見台灣的獨特價值。

Ten years ago, Chef André Chiang returned to Taiwan with a mission: to revolutionize the fine dining scene while honoring his roots. This vision was actualized in the form of RAW, a restaurant that inspired a generation of young chefs to think beyond traditional boundaries. As RAW celebrates its ten-year milestone, Chef André is again redefining the narrative. The restaurant is transforming into an educational hub, focused on shaping the future of the culinary industry. Chef André reflects, “If the last ten years were about running a restaurant, the next ten will be about reshaping the future of an entire industry.” Through this bold transformation, he aims to nurture emerging talent, create new opportunities within Taiwan’s culinary ecosystem, and elevate the nation’s unique culinary identity on the global stage.

重新定義 RAW 的十年初心

RAW 誕生於 2014 年，帶著江振誠對台灣餐飲未來的熱切期許，他提到 :「當時台灣並沒有一個餐廳可以真正代 表高端餐飲的水平的典範，也沒有範例讓人們理解台灣新一 代精緻料理的樣貌。」RAW 的創立，便是要填補這份空白， 成為展示台灣味覺與國際視野的橋樑。以「越在地，越國際」 為核心理念，RAW 將台灣在地食材注入文化與故事，淬煉出 一道道兼具傳統與創新的料理。「我想讓世界看到，台灣的 食材不僅能與世界頂級食材比肩，更能訴說自己的故事。」 江振誠如此描述 RAW 的使命，從百年醬料到創新的「漢方」 法式料理，RAW 不斷的突破傳統的框架，創造令人驚嘆的味 覺體驗。過去十年，RAW 每年更換菜單近六次，累積創作超 過千道獨特料理，服務超過 30 萬名顧客，成為台灣最難預 訂的餐廳。然而，RAW 並不僅是一間餐廳，更像是一所米其林學校，為年輕廚師提供學習與成長的平台，透過對技術與 文化的傳承，RAW 讓主廚不再只是幕後角色，而是成為餐廳 的靈魂人物。江振誠認為:「RAW 的十年，已經完成了我 對台灣的一個承諾，接下來的十年， 則是屬於下一代的時 代。」這股影響力已深深扎根於台灣餐飲界，並將隨著 RAW 的蛻變，繼續向世界擴展。

REDEFINING A DECADE OF RAW

Since its founding in 2014, RAW has stood as a testament to Chef André’s aspiration for the future of Taiwanese gastronomy. “At the time, there was no restaurant in Taiwan that truly set the standard for fine dining or showcased the artistry of the nation’s next- generation fine dining cuisine,” Chef André recalls. RAW was born to fill this void, bridging Taiwan’s distinctive culinary identity with a global vision.

Guided by the philosophy “The more local, the more global,” RAW reimagines native Taiwanese ingredients through a lens of a cultural narrative and innovation. “I want the world to recognize that Taiwan’s ingredients not only match with the finest globally but also carry stories unique to them,” Chef André reasserts the mission of RAW. From century-old artisanal sauces to pioneering “Han Fang” (Chinese Traditional Medicine) interpretations of French cuisine, RAW continues to shatter traditional boundaries, delivering surprising and inspiring culinary creations.
Over the past ten years, RAW has reinvented its menu nearly six times annually, producing over 1,000 distinctive dishes and serving more than 30,0000 customers, earning its title as Taiwan’s most coveted fine dining restaurant. RAW is more than a restaurant— it’s a starred academy that incubates Michelin-caliber talent, a platform for them to learn and grow. Through technical excellence and cultural traditions, RAW has redefined the role of head chef, turning them from behind-the-scenes talents into the creative heart of the restaurant. Chef André reflects, “RAW’s first decade was a promise fulfilled to Taiwan. The next ten years are about empowering the next generation.” This legacy is deeply rooted in Taiwan’s culinary evolution and RAW’s transformation toward a global landscape in gastronomy.

育才使命 讓熱情化為行動

2024 年江振誠主廚在國際記者會上重磅宣布，RAW 將迎來 全新轉型，他直言:「RAW 的十年是對土地的回應，而接 下來的十年，是要為下一代找到答案。」主廚認為，單靠一 家餐廳或一個人的力量，無法改變整個產業的生態。但如果 能培養出成百上千位像他一樣的年輕廚師，每個人都能貢 獻推動台灣料理的新觀點及概念，或許就有機會翻轉整個 業界。」 這份願景促使他將 RAW 轉型為一所國際級料理學 院，致力於培育出具備創意、熱情與專業的下一代廚師。 他坦言，台灣的年輕廚師常因缺乏經營管理與品牌策略的 訓練，無法在挑戰中堅持下去。「許多人充滿熱情地踏入餐 飲業，但因心態準備不足而中途放棄。這正是我們要解決的 問題。」為了解決這些挑戰，江振誠計劃在學院中提供三類 專屬課程，分別針對餐飲科系學生、料理愛好者，以及現職 主廚，從實務銜接課程，為餐飲科系學生提供實戰經驗，幫 助他們從學校無縫銜接到職場;基礎料理課程，面向料理愛 好者，無論初學者還是熱愛美食的人，都能在此學習專業技 巧，享受料理的樂趣，甚至是進階經營課程，針對現職主廚， 內容涵蓋品牌經營、行銷策略及市場分析，皆能助力他們應 對不斷變化的市場需求，進一步鞏固專業地位。

A MISSION TO CULTIVATE TALENT: FROM PASSION TO ACTION

At the 2024 international press conference, Chef André Chiang unveiled a groundbreaking chapter for RAW. He stated that “the first decade of RAW was a tribute to the land. The next ten years will focus on finding answers for the next generation.” While acknowledging that a single restaurant or individual, cannot reshape an industry, Chef André shared his belief that nurturing hundreds of innovative young chefs who follow his footsteps could contribute to redefining Taiwan’s culinary scene, overturning the entire industry with new visions and concepts.

This vision has inspired the evolution of RAW into a world-class culinary academy dedicated to nurturing creativity, passion, and professional acumen among the next generation of chefs. Chef André identified the pressing challenge of lacking practice with management and brand strategy in Taiwan’s culinary sector among young chefs: “Many individuals enter the industry with passion, only to falter because they aren’t prepared. That’s the gap we aim to fill.”
To address these challenges, the academy will introduce three tailored programs to meet the needs of culinary students, culinary enthusiasts, and chefs, designed as practicum to apply their knowledge to real-world scenarios. Whether culinary enthusiasts or beginners, the integration program prepares them with professional skills, culinary enjoyment, and practical experiences transitioning into the workforce. There are also advanced courses for brand management, marketing strategies, and market analysis for established chefs. This advanced curriculum equips them with the dynamic market demands and cements their leadership in a competitive field.

接軌國際 教育的無限可能

對於江振誠來說，教育不僅是一個技術傳授的過程，更是一 種對行業未來的承諾，他計劃與國際頂尖料理學校合作，邀 請世界知名主廚來台交流，為學員們開闊視野。 他堅定地 說:「教育不像經營餐廳，不能以營業額來衡量。我相信教 育是需要不斷付出的過程，而這樣的付出，才會帶來更深遠 的影響。」RAW 的十年，培養了眾多嶄露頭角的米其林廚師， 而這些人才現今活躍於餐飲界，持續展現台灣料理注入創新 力量，未來他希望通過這所學院與國際合作，讓台灣廚師不 僅學到技術，更能理解料理背後的精神與文化。他相信，唯 有融入哲學與故事的料理，才能真正打動人心，讓台灣的餐 飲文化在國際舞台上綻放光芒，這場蛻變，既是對 RAW 十 年成就的致敬，更是台灣餐飲業邁向未來的啟程，因為教育 是無止境的，只要堅持投入，這樣的影響將如星火燎原，推 動整個產業向前。

GLOBALIZATION: ENDLESS POSSIBILITIES IN EDUCATION

For Chef André, education is more than the transmission of skills—it is a promise to the future of the culinary industry. With plans to partner with prestigious international culinary institutions and invite globally acclaimed chefs to Taiwan, Chef André envisions a platform that expands the horizons of aspiring chefs. “Education is different from running a restaurant, it cannot be evaluated in terms of revenue. Education demands continuous investment, and such dedication yields lasting results.”

Over the past decade, RAW has cultivated numerous emerging Michelin-starred chefs who are active in the culinary industry and have made innovative contributions to Taiwanese cuisine. Chef André envisions the academy as a platform for globalization, where chefs can learn about the story and culture behind Chinese cuisine that is beyond mastering the techniques. This transformation pays homage to RAW’s decade of achievements while charting a new course for Taiwan’s culinary future. “Education is infinite. Devotion ignites sparks that turn into an inferno, propelling the industry forward.