Your Path Toward the Future
Kai Ping Culinary School, Class of 1994
Hautes Études du Goût Program at Le Cordon Bleu Diploma, University of Reims Champagne-Ardennes, France Culinary Ambassador for Le Cordon Bleu The First Chinese executive chef in the hundred-year historical Savoy Hotel in London Management position in London, Geneva, India and Dubai Judge at "Master Chef" program from Shanghai Dragon TV since 2012 nicknamed "Chef from Hell" for his strict demeanor and commentary style
Stepping onto International Culinary Stage
“Rebellious- Child” Turned Celebrity Chef of China’s Hell Kitchen
Among the first to graduate from Kai Ping culinary program, Steven Liu is a prominent figure in the international culinary scene.
The former “Rebellious child” is now conquering the world with his cuisine. Yan Chang-Shou, former president of the Landis Taipei Hotel, also known as the “Godfather” of Taiwan’s hospitality industry, once said "Steven Liu paved the way for the next generation of young Taiwanese towards a culinary career on an international stage." Steven returned to Taiwan in 2011 to participate in the Kai Ping 20th Master Chef-Apprentice Ceremony, becoming the first alumnus to participate as a master chef in the school’s 20 years of culinary history.
Venture Abroad Lead to Early Success
Even as a star in the international culinary scene, Steven makes sure he spends time with the founder of his alma mater Dr. Hsia, and current students every time he visits Taiwan. It was 23 years ago, when he started as one of the first students at the newly founded culinary department. As a 15-year-old, rebellious adolescent, Steven was sent by his worried father to Dr. Hsia and under Kai Ping Culinary Schools’ educational philosophy, Steven eventually found his passion that led to a stellar career.
For Steven, what separates Kai Ping Culinary School from other schools in Taiwan is the fact that the curriculum design is student-centric, and gives autonomy to students to explore. The second-year internship at the Landis Taipei Hotel put him under the tutelage of a French chef. The intensive training and his attitude of "doing everything to the best of his ability" deeply impressed his mentor and Mr. Yen, and led many more opportunities. Mr. Yen encouraged him to continue learning for his passion, and not for a diploma. This inspired him to travel abroad to seek learning opportunities through employment.
Living the TOP Chef Dream around the World
At first he worked as a sports coach at Club Med Bali, and spent all of his time improving English and during his free time, he learned from chefs of different nationalities to improve his culinary skills. In 2007, he became the first Chinese supervisor in the hundred-year historical Savoy Hotel in London. In 2007, as the Executive Chef at French restaurant of Taj Mahal Palace & Tower in India, he successfully incorporated Indian spices into French cuisine. The restaurant was rated the best restaurant in India two months after its opening. In 2008, as the Executive Chef at Dubai’s six-star hotel, he guided a team of 104 international chefs in their rendition of Taiwanese delicacies such as fried vermicelli and Sanbeiji during the Middle East Chinese Culinary Festival. In 2012 he became the Executive Chef of the Fairmont Peace Hotel in Shanghai and the first international culinary ambassador of the Fairmont hotel group.
Steven’s outstanding accomplishments ties back to his life-long learning philosophy as he incorporates creativity with his work. Through his travels around the world, he was able to realize his top chef dream from his perseverance and his passion for the culinary arts.
★Lesson learned from Kai Ping Culinary School : Learning to learn and pursuit your passion.
★Well Wishes for Kai Ping Culinary School : Continue to innovate through new culinary ideas.
★Words for Current Students at Kai Ping Culinary School : Cooking is Passion, Food is Love, and Cuisine is "ALIVE".