Chia Wu has a genuine love affair with food. Her early days were spent helping her family’s small stall in a vibrant Taiwanese night market, appreciating the joy in simple, honest flavours.
With a passion that burned brighter than the city’s night lights, Chia pursued her culinary dreams with unwavering determination. She honed her skills at some culinary institutes in Taipei and Melbourne, mastering the intricate techniques and nuanced flavours that define Taiwanese cuisine. Her creative flair and dedication to the craft soon earned her recognition among local food enthusiasts and professionals alike.

Her culinary journey led her to Australia, where she embarked on her pastry-making passion. She polished her skills at the d’Arenberg Cube Restaurant in Adelaide, where she grasped the beauty of culinary precision. Simultaneously, at Fino Vino, she learned the elegance of simplicity.
As a pastry chef, Chia blended her heritage and innovation, infusing every creation with her heart.
To see cooking as an art, an equation, and a sensory experience. She’s a believer in the art of simplicity in both her dishes and her approach to life.
Chia’s journey pays homage to her roots, her fascination with global cuisines, and her unwavering commitment to curating authentic, flavourful moments.
Today, Chia stands as a symbol of cultural exchange through food, a chef who defied borders to create a harmonious blend of flavours and stories on every plate. Her journey from Tainan to Willunga serves as an inspiration to aspiring chefs and food enthusiasts alike, reminding us that passion and creativity know no boundaries.