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Chocolate Panettone.
Winner of the Salon du Chocolat Tour, France (2016)
2nd place in the Chocolate Panettone Competition, France (2025)
Born into a family of pastry chefs, Chef Allen grew up immersed in the world of fine food. After honing his skills in several prestigious hotels in Taiwan from the age of 16, he moved to France in 2012 to further refine his expertise. There, he worked for several years alongside MOF (Meilleur Ouvrier de France) Yann Brys, an experience that profoundly shaped his technique. Upon returning to Taiwan, he took over the three family shops, "Chung Tung." In 2023, he embarked on a new chapter by opening "Brillant Pâtisserie," his fourth establishment, dedicated to the excellence of French pastry.
Glacerie
The Saint-Honoré
Chocolate
Easter Flower
Culinary Creations with Liquid Nitrogen
Baba Rhum ∙ Vanilla ∙ Apple pie
Meilleur Ouvrier de France and Director of Ecole Bellouet Conseil
