FORMER Albury chef Kai Ward is continuing to kick culinary goals.
Ward’s Taiwan-based restaurant has been voted as one of the best 50 restaurants in Asia.
Ward, 26, is among three chefs who own and operate Mume, a modern European restaurant in Taipei, fast becoming a popular fine-dining location in Taiwan.
Together with Richie Lin and Long Xiong, Ward opened Mume in 2014.
“We have barely started with what we want to achieve and so we want to keep pushing ourselves to do more and gain a greater knowledge and understanding of our surroundings,” Ward said.
Ward completed Certificates II and III in Commercial Cookery at TAFE NSW Albury, winning the Oliver Shaul Scholarship in 2011 for the best apprentice chef in TAFE NSW.
TAFE NSW teacher David O’Dea said Ward had all the hallmarks of a great chef.
“I would describe Kai as dedicated, passionate and hard working,” he said.
Ward trained at SourceDining in Albury and Quay in Sydney.
Ward’s advice for budding chefs was simple: to keep learning at all times.
“Absorb as much information as you can,” he said.
“You don’t know what knowledge and experiences you may need in the future.
“The culinary world is forever changing and progressing so the more skills and knowledge you have, the more advantages you may have over other chefs.”