High Life

HIGH LIFE #15 Dec 2017 53 Often distancing himself from being called a “businessman,” André regards himself as an artistwho grewup ina family full of talent invarious artistic fields. His father is a calligrapher and his mother a chef, with siblings working in fashion and pursuing a career in acting. The perfectionist explains that Restaurant André is like his works of art – when it has reached perfection, he must let it go and not add any more elements to it. “I amatamomentinlifewhere Idon’t have anything to prove to anyone and RestaurantAndré is as perfect as it canbe,” he explains. “If you are an artist and you areworking onapiece of artwork, youwill stop when you are satisfied with it. You don’t need one extra stoke or anything in addition, so after that youmove on.” 枝，而是应该向前看了。” 江振诚在2018年所要做的，就是 将精力放在中国内地和台湾。他为自己 是台湾人而深感自豪，并坚信，这是一 个人杰地灵却还没有充分挖掘潜力的地 方。 正因如此，在其创办于2014年的 台北餐厅 RAW，他坚持雇用本土人才 和使用当地食材。在他看来，这里拥有 世界上的顶级食材。 “我们有最好的厨师、建筑师、平 面设计师等等。RAW 是一个很特殊的 地方，因为一切元素都来自台湾本土。 由于不采用进口原料，因此价格优惠很 多。 业内有人说我是在破坏市场。而我 对他们说，现在是大家转变思维的时候 了。或许你还不够努力！”