About Chef Wes Guo

Chef Wes Guo is a self–taught cook who grew up in Taiwan. He was born in 1984 and graduated from the school of Food and Beverage Management. Growing up in a non-typical kitchen, he used to run a food stall in a night market on his journey to becoming a chef.

Drawing his inspiration from the multi-ethnic culture and diverse local ingredients of Taiwain. He delved deeply into the origins of ingredients, put his heart into understanding food production, which all reflects to his philosophy, “it is the ingredients that teach me how to cook” says Chef Wes Guo. And this is what EMBERS is doing.

Chef Wes Guo believes that cooking is born out of care and understanding, using different kinds of perspective to create his own taste of Taiwan.

He has dedicated himself to agricultural and environmental issues during his cooking inspiration from the multi–ethnic culture and aboriginal diverse local ingredients of Taiwan.

Your impression of Rémy Martin XO? ​
In Taiwan, a bottle of Rémy Martin XO plays an important role on the table of every generation. It also delivers an impression of being a must–have for banqueting and giving a symbol of ceremonial occasions.

Why did you use this product, and not another one from our range?
On Chef’s perspective, Rémy Martin XO has rich spicy and fruity flavors, which corresponds to the food culture from multi–ethnic group of Taiwan.

How does your recipe and its ingredients match with Rémy Martin XO? What flavours are revealed?​
Using essential spices in family kitchen, such as scallion, ginger, chili and chocolate that is always an indispensable snack in every family refrigerator. Chocolate gives the dish a slight bitterness, while it balances Rémy Martin XO’s smoothness and perfects the dish at the same time.