Pastry Chef

TRAIN DAI

Dai Jyun-Hong

Pastry Chef

TRAIN DAI

Dai Jyun-Hong

Finding beauty in simplicity – the simpler, the more challenging.

As Pastry Chef for MiraWan, LOPFAIT, and the Progiant International Hospitality Group Patissier Train (Dai Jyun-Hong) began his career at the renowned Pasadena French Restaurant in Kaohsiung and later ventured into the world of fine dining, studying under the Japanese dessert maestro, Makito Hiratsuka. Under Hiratsuka’s mentorship, Pastry Chef Train has been inspired to explore endless creativity in the art of plated desserts.

“Good artistic creations have the power to touch people’s hearts, and desserts are no exception. I aim to bring joy and resonance to our guests.” At MiraWan, Pastry Chef Train crafts well-known indulgent desserts such as lava chocolate cake, crème caramel, and apple pie. Behind their humble appearances lie intricate layers of details, providing a delightful surprise and a profound sense of happiness.

Finding beauty in simplicity – the simpler, the more challenging.

As Pastry Chef for MiraWan, LOPFAIT, and the Progiant International Hospitality Group Patissier Train (Dai Jyun-Hong) began his career at the renowned Pasadena French Restaurant in Kaohsiung and later ventured into the world of fine dining, studying under the Japanese dessert maestro, Makito Hiratsuka. Under Hiratsuka’s mentorship, Pastry Chef Train has been inspired to explore endless creativity in the art of plated desserts.

“Good artistic creations have the power to touch people’s hearts, and desserts are no exception. I aim to bring joy and resonance to our guests.” At MiraWan, Pastry Chef Train crafts well-known indulgent desserts such as lava chocolate cake, crème caramel, and apple pie. Behind their humble appearances lie intricate layers of details, providing a delightful surprise and a profound sense of happiness.

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