Dr. Yuan Tseh Lee


Born in 1936, Yuan Tseh Lee received his B.S. degree from Taiwan University in 1959, M.S. from Tsing Hua University in 1961, and Doctorate from UC-Berkeley in 1965. He joined Dudley Herschbach’s group at Harvard as a research fellow in 1967. After being appointed Assistant Professor at the University of Chicago in 1968, Dr. Lee rapidly made his laboratory a major center for molecular beam study in North America. He returned to Berkeley as Professor of Chemistry in 1974. He was University Professor and Principal Investigator at the Lawrence Berkeley Laboratory, UC Berkeley, before he became President of Academia Sinica in 1994. In 2006 he became President Emeritus and Distinguished Research Fellow at the same institution. In 2008 he was elected president of the International Council for Science (ICSU) and took up the appointment in 2010 for a period of three years.

 

Dr. Lee has received numerous awards and honors, including the 1986 Nobel Prize in Chemistry, the U.S. National Medal of Science, Peter Debye Award from American Chemical Society, Faraday Medal and Prize from the Royal Chemical Society of Great Britain, and the Jawaharlal Nehru Birth Centenary Medal from the Indian National Science Academy. He is a fellow of the U.S. National Academy of Sciences, the American Academy of Arts and Science, and Academia Sinica; a foreign member of Göttingen Academy of Sciences, Indian National Academy of Sciences, Japan Academy, Korean Academy of Science and Technology, Royal Swedish Academy of Engineering Sciences, The World Academy of Sciences, etc. Dr. Lee has received Doctor Honoris Causa from 42 universities throughout the world.


Chef Andre Chiang


Recently awarded Life Time Achievement Award – Asia’s 50 Best Restaurant 2018; The 15 Most Influential Chefs of the next decade by Elite Traveler.

 

Chef Andre Chiang has a philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the culinary scene since opening in late 2010, Restaurant ANDRE was recently ranked #14 World’s 50 Best Restaurants in 2017 and has been on the coveted list for 7 consecutive years and the only Chinese Chef who across Michelin Guide World’s 50 Best Restaurants and the top Chef list.

 

Chef André has researched how our capacity to taste food is influenced by our memory banks, through the personal experiences we acquire over time. This has led him to develop a culinary principle – OCTAPHILOSOPHY – based on eight primary characteristics: Unique, Texture, Memory, Pure, Terroir, Salt, South and Artisan – the backbone of the creative process at Restaurant ANDRE.