Samuel WU — Executive Chef of Groupe FLO Asia

Chef Samuel Wu joined Groupe FLO in May 2018, taking the lead for three of Groupe FLO Asia’s flagship brands, F Bistronome, Café FLO, and La Rosée. As of the end of July, Chef Samuel is already an integral part of the FLO team, having revamped the menu at Café FLO.

Born in Taiwan, Chef Samuel fell in love with food while watching Japanese cooking shows on TV. After completing an undergraduate degree in food and beverage management, Chef Samuel moved to France to study French cuisine and catering management at the prestigious Institut Paul Bocuse in Lyon.

Chef Samuel believes that diligence and persistence have been the foundation of his career. After graduating from Institut Paul Bocuse, Chef Samuel started his career at two Michelin-starred restaurants L’Auberge de l’Île, before becoming a chef at one Michelin-starred restaurant Le Pérgolese. Then in Paris he worked in restaurant Drouant by Antoine Westermann. Also in Japan he had worked in Hakodate, Hokkaido, in a one Michelin starred restaurant L’Oiseau par Matsunaga. In addition to his culinary training, Chef Samuel completed a year of professional sommelier training in Beaune of Bourgogne and worked as a sommelier in hotels and restaurants in France for a year.

He has maintained this curiosity and drive to seek out now culinary experiences and techniques throughout his career. Training at the Institut Paul Bocuse and working in Michelin-starred French restaurants have given Chef Samuel a strong foundation in classical French cuisine, which, combined with his extensive travel and understanding of global flavours and techniques, makes him the perfect person to take the reins at Groupe FLO Asia’s diverse portfolio of smart-casual restaurants.