Graduate insight with Samuel Jui Che Wu
Faire défiler la pageGraduated in Bachelor in International Culinary Arts Management in 2009, Samuel jui Che Wu is now an Executive Chef at Oyster Talks in Beijing. He has accepted to share his experience since he left the Institut Paul Bocuse.
Samuel Jui Che Wu, EXECUTIVE Chef IN BEIJING
Can you talk about your professional experiences since you graduated from the Institut Paul Bocuse?
After the Institut Paul Bocuse, I did a small training in wine in add-on. Then in 2011, I moved back to Taiwan where I have joined the kitchen team for the opening of the restaurant STAY (Simple Table Alleno Yannick) in Taipei, Taïwan.
After that, I had severals experiences : la Maison Pierre Marcolini in Taipei, Paris Rouge in Shanghai, and then I had the chance to work in Hokkaido in Japan, in michelin-starred restaurant L’Oiseau by Matsunaga.
In 2016, I become the Executive chef in the Lost Heaven group in Shanghai. In 2018, I moved and joined the FLO ASIA Group as executive chef as well until 2020.
Today, I am working in Beijing in a restaurant, Oyster Talks, as executive chef.
What are the challEnges you have encountered during your career?
Challenges are numerous when we work in an international environment and work in different countries, like I do. One of the challenges is adaptation to the persons we work with. Each country has its logic, its way to think, its habits and ways to work, it is essential to adapt and understand the good way to guide my team in the good direction.
Beside this challenge, there are also the adaptation to ingredients of each country and adaptation to clients habits. Differences exist between countries, but also inside a same country.
That is a challenge. A challenge that gives my job that interesting and exciting.
What are you the most proud of?
If I have to mention some events that I am proud of, I would say :
- When we earned the “Plate Award” of Michelin Guide, Beijing 2020
- The Gala Dinner for the Tennis Tournament Beijing Open 2018 – 2019.
- The dinner for the Greece President
What is your ambition for the future?
After all those different experiences as executive chef, I would love to open my own restaurant.
DO YOU HAVE A SPECIAL MEMORY YOU WOULD LIKE TO SHARE?
There is this one souvenir that still matter a lot for me. A souvenir that I am still very grateful. It was during an internship at the Auberge de l’Île in île Barbe.
At that moment, I was not very good at speaking nor understanding French, which led me to do some mistakes at work. As a result, I was working harder than the others to compensate, but still I was a bit lost and disappointed at myself.
One day, at the end of the day, the second-in-command Mathieu Kergoulay proposed to drive me back home. In the car, he encouraged me in my effort. The day after, he gave me even more responsibilities.
Thanks to him and his confidence, he gave me back all my motivation and the will to pursue in this path.
Which advice would you give to the future and actual students of the Institut Paul Bocuse?
This is an industry so charming and enriching. This is an industry that requires passion and yearning. It is not a simple tack, but a track that represents the values of the life.
The Bachelor in International Culinary Arts Management is a 3-year degree registered and approved by the Ministry of Higher Education, Research and Innovation that will prepare you for a career as a high-level, creative and innovative manager working in the gastronomy and culinary events sectors.