Kai Ho ***

Taïrroir blends the essence of "Taiwan" with the French word "terroir," which refers to the soil, but also to the unique characteristics that a wine acquires from the specific place where it is grown. Chef Kai Ho applies this same concept to his cooking, acknowledging the influence of Taiwanese heritage and local ingredients on his cuisine. However, he deconstructs the classics, rearranging each dish to create something truly innovative. Global culinary thinking is infused into Taïrroir’s menu, elevating local produce to new heights.
 
Kai Ho was born and raised in Taichung, the second-largest city in Taiwan. Unlike many chefs, he didn’t spend much time in the kitchen with his mother or grandmother as a child. Instead, his love for cooking developed when he accompanied his grandfather to various social events. At these banquets and gatherings, he was exposed to a variety of cooking styles, which inspired him to pursue a career as a chef.
 
“We’ve broken through to another dimension of Taiwanese cuisine, one that’s still not clearly defined,” says Ho. “But people thought we had lost our way.” The past seven years have left him feeling that no one truly understood his vision. As the world attempted to categorize and define his culinary style, Ho resisted being labeled as merely Taiwanese-French fusion. For him, what he creates in the kitchen is the outward expression of his mind—shaped by his worldview, unique experiences, acquired skills, flavor vocabulary, and cultural exposure.
 
He prefers to say that his food is a personal reflection of himself.
 
Although the journey has not been easy, Ho says he still enjoys the ride. He finds great fulfillment and satisfaction in the act of cooking and the joy of connecting with like-minded food lovers. It is through his cooking that people can truly taste his passion for what he does.
 
“As long as one person out of a thousand understands you, it’s worth it,” he says emphatically.