Becoming a chef was never part of Vanessa Huang's original plan. After studying film and fine arts in Paris, she found herself drawn to the world of gastronomy. Her journey began in the kitchen of Chef Pascal Barbot at Astrance, where her passion for cooking quickly took shape. Returning to Taiwan, she opened Ephemerité, a name inspired by the concepts of ephemerality and eternity. While French culinary influences are deeply rooted in her cuisine, her philosophy is firmly grounded in the farm-to-table approach, celebrating seasonal ingredients and locally sourced produce. Although the restaurant is not exclusively Pure Plant, Chef Huang is delighted to prepare a dedicated Pure Plant menu when requested at the time of reservation. Guests choosing this experience are almost certain to enjoy her signature Vegetables Terrine—a beautifully crafted composition featuring twelve different seasonal vegetables that perfectly reflects her elegant, produce-driven style.
