Shu was born and lived in Taiwan until her high school. She then went to the UK for her University study and met her husband (Japanese). They married and lived in the UK for 15 years, and then moved to Japan, where Shu started her cooking classes with Niki’s kitchen and catering services. Shu then moved to New York in 2013 and obtained her grand diploma in Professional Culinary Arts qualification at International Culinary Center (ICC) in Manhattan, New York. Shu also worked at Narcissa restaurant in the Standard Hotel located in East Village of Manhattan, New York, and also provided catering services. Shu is now back in Tokyo from Autumn 2017.
Shu’s cooking has no boarder and been influenced by her experiences in living and traveling in Europe, Asia and America. With French cooking technics she has obtained from ICC in New York and working experience in the New York restaurant, her cooking has moved to the next level since last time Shu was in Tokyo. Shu’s cooking is continued to be healthy and appetizing with fresh and local ingredients. Shu is also very lively and interesting to talk to. I hope you will enjoy experience with her cooking and company.