Chef Rex Young ‘s culinary roots trace back to Sinhua, a simple town in Tainan. His dream is to be a great chef to cook, healthy natural food for people . At 15, moved to the city and began his apprenticeship, immersing himself in the art of traditional Taiwanese banquet catering—”Ban Doh”—alongside personalized private chef services and classic Taiwanese street food. After more than 30 years in the industry, his work has been widely featured in the media. now come to the United States with a mission: to enable Taiwanese people here to experience genuine Taiwanese flavors and the comforting “taste of Mama’s cooking,” thereby preserving our culinary heritage and promoting Taiwanese cuisine globally.