Angsana Laguna Phuket’s Executive Sous-Chef Yi-Fan Chu displayed his remarkable culinary talents on the popular TV-show Iron Chef Thailand™, to be aired on February 5th 2014 on Channel 7. In a thrilling battle against resident chef Gai, Thanunya Wilkinson, the young chef impressed judges with a myriad of delicious dishes.
Chef Yi-Fan says that it was an experience that he will cherish a lifetime. “Competing on Iron Chef has been my dream ever since I started culinary school. To challenge a chef as skilled and experienced as Chef Gai is an amazing learning opportunity”, he adds. Flaunting an impressive display of culinary skills, the innovative chef drew inspiration from the seasons of life. He ingeniously incorporated the secret ingredient into each of the four dishes that evoked memories of a breezy summer, gentle spring and amorous fall and winter.
In his current role as Executive Sous-Chef of Angsana Laguna Phuket, Chef Yi-Fan assists Executive Chef Mirko Cappa in overseeing the culinary programme of all seven outlets and supervising a team of over 140 people. He promises that Yi-Fan is a true asset to the company: “His creativity, eye for detail, and love of fine food and exceptional service motivate our staff to excel, every day.”
Originally from Taiwan but raised in the United States, Chef Yi-Fan discovered his passion for cooking while spending part of his childhood in Germany. The prodigy of the Le Cordon Bleu Culinary program at the California School of Culinary Arts won his spurs in several critically acclaimed restaurants in Germany and the United States, before fulfilling his long time dream of opening his own restaurant. After quickly gaining acknowledgement in the culinary scene of Pasadena, California, it became one of the filming locations for the famous Hollywood movie: Die Hard: With a Vengeance. Yi-Fan arrived in Phuket in 2011 -eager for adventure, to study its culture, cuisine, and cooking techniques, as well as the exotic ingredients that had remained a secret to him in the West. At Angsana Laguna Phuket, he celebrates the diversity of his culinary heritage. “I strive to incorporate the love, knowledge and skills I have found in my travels in every dish.”