Philippe Rouchet was born in Paris, France.
His father is a pastry chef and mother is a chef who specializes in Moroccan cuisine. Perhaps it was the influence of both of his parents that he went on to become a chef as his lifetime profession without a shadow of doubt.

Started as an apprentice at 16 years old, in two years he obtained the diploma of French culinary arts. Soon after that, he secured a position at la maison d'Alsace in Champs Elysees. He was promoted to become the chef of the fish section in two years. Then Philippe went on a military service at the ministry of defense. During that time, he served as an exclusive chef for Lt. Colonel Gilbert chamoux, the Vice president of the Cercle National des Armees. When he left the army, he worked as a chef at many eminent restaurants: Vagenende, Chez Clement Elysees, Chez Clement Versailles, Flag Cafe, Zo, next to the Presidential Hall, where prominent

politicians and business tycoons patronize often.    
In January 2004, the French chef traveled half of the world to arrive in Taiwan for a brand new experience: working
for a local French restaurant, BBR, in Taichung. The first Asian encounter--meeting new people, places, and eating
Chinese food--brings him fresh ideas and insights into his cooking. Philippe uses the opportunities of teaching local
people French cuisine to get to know what Taiwanese like or dislike about food. And he is able to

主廚：洪敏嘉
Chef Aga started out as a boxer in the village of chunghua one day after his military service he was helping his friend in the restaurant where the movements of the chef caught his eye. Standing in front of the fire wielding his chef toals controlling the movement from the kitchen to the diner’s table was like a dance to him.
He wanted to do it too.the next day he made his decision he would be a top chef.
After 16 years, Aga still has his passion for cooking.