The Taiwan Tourism Bureau is pleased to introduce the three chefs selected to participate in the 2014 “Taste Taiwan” Culinary Tour.

Following the success of the 2013 “Taste Taiwan,” the Taiwan Tourism Bureau launched the 2nd edition of the event in August 2014. The 2014 “Taste Taiwan” Culinary Tour nominations were open to chefs from Los Angeles, Chicago, and Toronto, Canada. Over 25 nominations were received. After an extensive review and interview process, the following chefs were chosen based on their professional experience, reputation, personality, and motivation for visiting Taiwan: Chef Anthony Jacquet of The Whisper Restaurant and Lounge in Los Angeles, Chef Jared Case of Park Grill in Chicago, and Chef Stuart Cameron of Icon Legacy Group in Toronto. The three chefs will travel to Taiwan, “The Heart of Asia,” on September 28, 2014, for an eight-day culinary adventure.

While in Taiwan, the chefs will visit the world-famous Taipei 101 located in the cosmopolitan capital city of Taipei, and experience the aboriginal tribal life through activities such as making traditional rice wine and barbecuing wild boar. Chefs will also wander through the alleys of the historical Jiufen Old Street while tasting local delicacies, explore the rich wetland ecology of Taijiang National Park while sampling fresh oysters, and cycle around Sun Moon Lake, one of the “Top 10 Breathtaking Cycling Routes” according to CNN Travel. At the end of the eight-day trip, the three chefs will be challenged to create a signature dish inspired by their experience in Taiwan. A local master chef, Kenny Liao of The Landis Taipei Hotel, will be invited to judge the competition, which will serve as a culinary exchange between the East and the West.

A TV production crew will film the three chefs and develop their journey into a 30-minute show that will air in both the U.S. and Canada in 2015. In December, the Taiwan Tourism Bureau will host a “Taste Taiwan” culinary event and press conference at each chef’s restaurant to launch the chef’s new “Taiwan-inspired” dish for the holiday season. Local patrons in Los Angeles, Chicago, and Toronto will have an opportunity to taste the East-Meets-West fusion dish at the restaurant.

About the chefs:

Chef Anthony Jacquet of The Whisper Restaurant and Lounge (Los Angeles)

Anthony Jacquet, Executive Chef of the Caruso Dining Group, is a unique talent in the Los Angeles culinary landscape. At the helm of The Whisper Restaurant and Lounge at The Grove, Chef Jacquet delivers an inspired and inventive approach that incorporates a farm-to-table philosophy blended with creativity in his modern American cuisine. Jacquet has been featured in prestigious publications including Bon Appétit and Los Angeles Magazine, and is the recipient of numerous awards, including Plate Magazine’s Best Australian Lamb Burger in 2010 and the gold medal winner of the Chefs on the Rise competition.

Chef Jared Case of Park Grill (Chicago)

Chef Jared Case participated as a contestant on the Food Network’s famous TV show, Chef Wanted with Anne Burrell. His name has also been shown on Fox, Chicago Magazine, Saint Louis Magazine, Eater, Feast Magazine, and Men’s Book Chicago. Chef Case currently serves as the Executive Chef of Park Grill in Millennium Park, crafting dishes at the culinary and cultural gateway to Chicago, further strengthening his passion for the culinary arts and solidifying the continued success of his career.

Chef Stuart Cameron of Icon Legacy Group (Toronto)

As Executive Chef of the Icon Legacy Group, Chef Cameron oversees the culinary programs at all six restaurants owned and operated by the group. The Patria Restaurant is an authentic Spanish tapas restaurant that has been recognized as Enroute Magazine’s Best New Restaurant in 2013, The Globe and Mail’s second Best New Restaurant of 2013, and Now Magazine’s Best Brunch. The Byblos Restaurant was selected as one of Toronto’s Best Restaurant for 2014 and placed on the Top 100 Restaurants list of the authoritative Joanne Kates. Chef Cameron’s menus reflect his international experience of using the finest ingredients sourced from all over the world and bringing them to the foreground of every dish. Through his cooking, he conveys the innovation and passion honed through more than 20 years of professional experience.