Chef Yang Bo Wei (Nick) was born in Tainan, Taiwan. His passion for cooking became evident as early as 15 years old, at first with fruit and vegetable carving but soon after encompassing all levels, leading him to make it his cooking life.
Nick received lots of medals in the international competition all over the world, and in 2015 obtained the best Substitute Civilian Serviceman because of a junior-high-school student won a prize with his help.
The desire to learn and to grow professionally soon lead Nick to France, where he stayed for two years, to learn from La Bonne Etape and Le Petit Nice - Gérald Passedat, the two of traditional restaurants and important Chefs. Nick immediately had important work experiences, and after one year at the Le Petit Nice - Gérald Passedat, century-old restaurant, he became the first Chinese Chef de Partie. The learning and the experience in France infuses his endless creativity and passion for food into each dish.