CHEF JOSEPH culinary storyteller
Utilizing over 40 years of culinary experience, Chef Joseph reinterprets traditional and contemporary Indian cuisine to recreate a new culinary landscape between India and Taiwan.
駐店主廚JOSEPH 料理敘事者
憑藉著超過四十年的烹飪歷程，主廚Joseph以深厚的廚藝底蘊重新詮釋印度美食的傳統與當代樣貌，在印度與台灣之間構建出一片嶄新的美食版圖。
With an influence of flavors deeply rooted in western and southern India that originated in his family kitchen in his hometown of Goa, Joseph’s innovative style blossomed as he traveled the globe, cooking his way through the Middle East, the Maldives and Southeast Asia, then onto Europe, Asia, and even on a cruise ship. This diverse cultural background and European culinary experience forms the basis for Chef Joseph’s revolutionary style, which utilizes global culinary techniques to reform regional Indian cuisine.
他的風味根源於家鄉果阿 (Goa) 西南沿海的家庭廚房，融合南北多地的香料記憶與口味層次。Joseph遍歷中東、馬爾地夫、東南亞、歐洲、亞洲，甚至遊輪上掌勺，多年的旅廚經驗，文化交會與歐陸烹飪技法共同塑造他革命性的料理風格－以全球視野重新定義印度地方菜餚。
Chef Joseph arrived in Taiwan in 2001 and quickly became one of the few Indian chefs in the industry with extensive experience in Western cuisine and international hotels. He held key positions at several top-tier hotels, including Sherwood Taipei, Hotel One in Taichung, Palais de Chine Taipei, and Garden Hotel Taipei, and has become a key figure of Taiwan’s culinary scene. Joseph was named one of “Taiwan's 50+ World-Class Chefs” by *Traveler Luxe* in 2014, the same year that he established “Joseph Bistro”, which quickly gained market recognition for its delicate blend of traditional southern Indian flavors and contemporary western cuisine, earning it a place in the Michelin Guide’s list. In 2023, he sought to introduce more of the hidden regional flavors of India by creating “Summer Flowers Dining Room” in the iconic Diamond Towers in Taipei’s East District, extending his culinary vision to various regions of India, making him arguably the most influential promoter and ambassador of Indian cuisine in Taiwan.
Joseph於2001年來到台灣，成為台灣餐飲界中少數兼具國際飯店與西餐經驗的印度籍主廚，先後於西華飯店、台中亞緻酒店、君品酒店、台北花園酒店等多間頂級酒店擔任要職。2014 年他獲香港知名旅遊雜誌《TRAVELER LUXE 旅人誌》評選為「台灣世界級名廚 50+」之一，同年創立「想想廚房」(Joseph Bistro)，憑藉其結合傳統南印風味與當代西式料理的細膩手法，迅速獲得市場肯定，每年入選《米其林指南》榜單。 2023年，Joseph在台北東區地標 Diamond Towers創立「夏花餐室 Summer Flowers Dining Room」，以廚藝為橋，深入印度各區的地域風味，成為台灣最具影響力的印度美食大使。