JT was inspired to begin his career in Japanese restaurants, exploring the heavy Japanese influence in Taiwanese cooking.

After an initial training in sushi, JT joined the team at YUJI Ramen, where he worked alongside chef Yuji Haraguchi to transform it from a pop-up into two brick-and-mortar locations. With the opening of Okonomi, he explored the concept of mottainai, which is at the heart of Rule of Thirds. While leading the culinary program at Okonomi, the restaurant received critical acclaim from The New York Times and traveled to Japan for two separate pop-ups. JT cooks with the simple intention of bringing people together through heartwarming, delicious dishes.

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