About

The story of Ray and Renée began when they met at a Le Cordon Bleu cooking class. After graduating, Ray returned to the workforce, taking a position in the food industry, while Renée continued to refine her pastry skills in the Le Cordon Bleu pastry program. Upon completing her pastry training, she was recommended by her chef to continue her culinary career at a Michelin-starred restaurant in Shanghai.

With a shared desire to bring their passion and dedication for food to others, Renée made the bold decision to leave the Michelin restaurant behind and return to Taiwan. Determined to create carefully crafted ready-to-eat meals, they aimed to let those who don’t cook or prefer not to cook enjoy Michelin-level dishes prepared with the same care and expertise as in a Le Cordon Bleu kitchen—all from the comfort of home, in minimal time.