Richie was a relatively latecomer to the food industry, having began classes at Le Cordon Bleu in Australia after obtaining his master\u2019s degree and working for another year. To make up for his lost time, he exposed himself at one of the top-notch restaurants in world, Noma. It was cooking in Copenhagen, with its unfavourable climatic and geographic conditions, that taught him to discover different possibilities in the local ingredients. In 2014, he co-founded Mume with another two chef friends. Using the abundant, untapped and underrated local resources of Taiwan, he applies modern European techniques to create the cuisine at his casual fine diner. Mume, the name of the plum blossom and national flower of Taiwan, also shares the same Chinese characters with Richie\u2019s mother\u2019s first name.<\/p>\n","protected":false},"excerpt":{"rendered":"
Richie was a relatively latecomer to the food industry, having began classes at Le Cordon Bleu in Australia after obtaining his master\u2019s degree and working for another year. To make up for his lost time, he exposed himself at one of the top-notch restaurants in world, Noma. It was cooking in Copenhagen, with its unfavourable … <\/p>\n