Kai Ho, Chef
Chef Kai, born and raised in Taichung Taiwan. Opened his first restaurant Taïrroir in 2016, after earning the first Michelin star in 2018, in 2019 he has received Two Michelin Star award.
Started his culinary journey from Chinese to French cuisine with authentic Taiwanese spirit and passion, Kai has worked at other
Michelin-starred restaurants in the United States, China, including Jaan and chef Julien Royer's Guy Savoy in Singapore.
Kai intends to bring extensive cooking experience to Taïrroir from all over the world. He insists the belief in connecting the world by ''rebelling'' creativity to express unique philosophy and concept with each dish and creates an impressive epicurean experience by dexterously using local fresh ingredients.
Angela Lai, Chef de Pâtisserie
Angela, born and raised in Singapore, was exposed to international cuisines from a young age.
Driven by great passion in pastry, Angela retreated from her corporate career and pursued a life journey as a Pastry Chef. With multicultural background, Angela soon developed splendid skills in integrating local ingredients and spirit to each exquisite French pastry.
Used to work for Three Michelin star restaurant Guy Savoy, Singapore branch with Kai. As the exceptional partner of Kai, Angela is one of the key person in Taïrroir.