Meet Luc Yang, the head chef and part owner of Focoso Taipei, whose journey from a sous chef at Divino Taipei to the helm of his own restaurant is a story of passion, dedication, and culinary artistry. At 38 years old, Luc embodies the essence of a modern chef who draws inspiration from both food and music, creating a harmonious symphony of flavors in every dish. Fluent in Chinese and English, and calling Taiwan home, Luc is more than just a chef; he is a storyteller, using his culinary skills to share memories and ideas through the food he creates.
A Journey Rooted in Passion:
Luc’s journey with the Divino Restaurant Group began as a sous chef at Divino Taipei in 2020. Drawn to the restaurant by his desire to cook "real" food, Luc quickly found his niche in the kitchen.
"Throughout my passionate culinary career, captivated by the art behind the stoves, I finally found my haven at Divino Taipei," he reflects. It was here that he honed his skills, mastering everything from making simple vegetable stock to crafting perfect tomato sauces and homemade pastas.
The Art of Cooking:
Cooking, for Luc, is more than just a process; it’s an art form.
"Cooking is so much more than the act itself. It’s not just about the salt limits or temperature borders. Using a knife reveals how you read the ingredients, how deeply you understand them, and the essence from culinary history," he explains. This deep understanding of ingredients and the stories they tell is what sets Luc apart as a chef. He believes in sharing the ideas behind their pursuit of good flavors, turning each dish into a memory or a story.
Luc’s approach to cooking is inspired by his love for both food and music. He sees each ingredient as a note, and the kitchen as his studio, where he creates hundreds of culinary "songs."
"Cooking is about the artistry of turning each ingredient into a note within a concert," he says. This unique perspective allows him to infuse his dishes with a harmonious blend of flavors, transforming a simple meal into an unforgettable experience.
From Architecture to Culinary Arts:
Before finding his true calling as a chef, Luc pursued a degree in architecture. This background in architecture has greatly influenced his approach to cooking.
"Architecture taught me the importance of structure, precision, and creativity, which I now apply to my culinary creations," he says. This unique blend of skills allows Luc to construct dishes with the same meticulous attention to detail and artistry that an architect brings to designing buildings.
He says that his transition from working in architectural design to cooking happened “without [his] conscious direction,” but now that he is in the culinary scene he can see that they are definition related.
“I was in the design industry and had to travel a lot, which meant that each time that I traveled I had the ability to taste and experience new cultures. Slowly my interest in eating and cooking grew. I invited many people to my house and experimented with cooking and new recipes. I found that it was a lot more fun to design with food than it was to design spaces,” he said.
He explains that when he cooks in the kitchen now, the influence of design is ever present. “When you start to learn about design, you learn basic art skills about how to create structure, framing, shapes,” he says. “All of those skills carry over as a chef, especially when plating a dish.”
The Chef’s Table Experience:
One of Luc’s fondest memories at Divino Taipei is the "chef’s table," a special dining experience where guests could sit right in front of the chefs, akin to a courtside seat at a basketball game or front-row concert tickets.
"Like an omakase experience at a Japanese restaurant, sitting at the table meant you could take orders directly from the chefs. I remember many crazy nights and great times. Connecting with the bar meant connecting with the whole restaurant, sharing good times with everyone," he recalls. These moments were not just about cooking but about learning humility, exchanging ideas, and fostering a sense of community.
From Sous Chef to Head Chef:
After his tenure at Divino Taipei, Luc took on the role of head chef at Focoso Taipei. The transition was challenging, especially with the onset of Covid-19, which forced the restaurant to shut down for almost three months. Despite these hurdles, Luc’s leadership and dedication helped rebuild the team and foster a positive dynamic between the front and back of the house.
"It was no longer just about cooking good food but motivating people and fostering a good front-and-back-of-house dynamic—a good locker room culture," he shares.
Luc says that, in the beginning, he was just trying to focus on cooking and organizing the kitchen instead of learning how to be a leader of the restaurant. But after a while, he learned more and more about the importance of people management, especially from his friend and mentor, Chef Enrico. He says that his leadership can be summed up now in one key principle: “I want my team to enjoy their work, which will then make it easier to have our clients enjoy themselves, too.”
Beyond the Kitchen:
Outside of his culinary pursuits, Luc is passionate about a variety of activities that bring balance and inspiration to his life. He loves skateboarding, yoga, surfing, music, and going out to eat and drink, each contributing to his creative process in unique ways.
"Surfing, skateboarding, and yoga keep me grounded and in tune with my body and mind, while music and wine fuel my creativity," he says. These passions not only enrich his life but also influence his approach to cooking, allowing him to bring a fresh and dynamic perspective to his dishes.
Luc's obsession with music extends beyond the kitchen, as he curates Spotify playlists for the restaurants each week. These playlists set the stage for a special atmosphere, adding an extra layer to the culinary experience for their clients.
Luc has also learned a lot about wine in his time working at the Divino group. He says that if his personality could be embodied by one type of Italian wine, it would be a Brunello di Montalcino. "I always feel Brunello is a mature gentleman dressed classic. Which is who I want to be too," he says.
A Sense of Family:
What Luc loves most about his journey with the Divino Restaurant Group is the sense of camaraderie and family.
"We care for each other like family through good times and bad. I cherish working with people who share the same values and continue learning new things daily in the kitchen and about the restaurant business," he says. This supportive environment has been crucial to his success, allowing him to grow as both a chef and a leader.
Luc Yang’s journey from a sous chef at Divino Taipei to the head chef and owner of Focoso Taipei is a testament to his passion, dedication, and culinary expertise. His unique approach to cooking, inspired by both food and music, has resulted in a menu that is both innovative and deeply rooted in tradition. With a focus on simplicity, teamwork, and continuous learning, Luc continues to elevate the dining experience at Focoso Taipei, creating culinary masterpieces that tell a story and leave a lasting impression.
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