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Celebrating 25 Years Of Culinary Excellence: First Hotel In Taiwan To Introduce U.S. Dry-Aged Steak – The Sherwood Taipei Welcomes Back Steak Master Chef Hans Aeschbacher

June 3, 2015 Food & Beverage No Comments Email Email

Continuing the year-long culinary celebration of its 25th anniversary, The Sherwood Taipei welcomes back Chef Hans Aeschbacher, the world-renowned chef from Chicago who has led some of the top steakhouses, including Chicago Cut Steakhouse and Smith & Wollensky. 


In 2007, The Sherwood Taipei teamed up with Chef Hans to be the first hotel in Taiwan to introduce the U.S. premium dry-aged gourmet steak concept.  From July 8 – August 31, Chef Hans will be in-residence at The Sherwood Taipei showcasing U.S. dry-aged steak at TOSCANA and American-style barbecue festival at B-One Buffet Restaurant.  The Chef Hans visit is one of a series of special culinary events to honor The Sherwood Taipei’s 25-year tradition of exceptional epicurean experiences and innovation.

“We are honored and delighted to welcome Chef Hans back to The Sherwood Taipei,” said Achim v. Hake, General Manager, The Sherwood Taipei.  “His expertise and talent over the years have inspired our culinary team to develop one of the best food and beverage programs in Taipei.  During this visit this summer, he will showcase favorite American culinary traditions – dry-aged steak and barbecue – on our menus at TOSCANA and B-One.  We invite visitors and locals alike to enjoy these delicious traditions.”

Chef Hans and The Sherwood Taipei’s creative culinary partnership goes back to 2006, when the hotel’s kitchen team visited Chef Hans at Smith & Wollensky in Chicago.  He taught the team the techniques for preparing U.S. dry-aged steak, which they brought back to Taipei.  In 2007, Chef Hans visited TOSCANA at The Sherwood Taipei for the first time and, together with the hotel’s kitchen team, introduced Taiwan to the classic U.S. premium flavor. The unique partnership between Chef Hans and The Sherwood Taipei is one of many extraordinary epicurean experiences offered for guests – and what distinguishes The Sherwood Taipei from other hotels in Taipei.

Chef Hans comes by his skills naturally: his father was Executive Chef at the famed Lawrys’ Prime Rib in Chicago – one of America’s first and foremost prime rib and steakhouses. Hans’ father mentored him from an early age, teaching him everything from using knives to making sauces.  After culinary school and an apprenticeship in Switzerland, Chef Hans returned to Chicago where he made a name for himself working in the kitchens of the re-opened United Center, Swissotel, Sheraton Hotel & Towers and other increasingly progressive positions before landing the job as Executive Sous Chef at Smith & Wollensky where he worked for eight years.  Following this, Chef Hans helped open Chicago Cut, which quickly became one of Chicago’s top steakhouses, winning awards and accolades in the industry.  Today, Chef Hans is an in-demand culinary consultant who helps restaurants and hotels develop menus and fine-tune kitchen operations.

In 1990, The Sherwood Taipei opened its doors and welcomed its first guests as one of the city’s first five-star hotels.  The Sherwood Taipei was the first hotel in Taiwan to host special culinary events featuring Michelin chefs, beginning with Chef Alain Ducasse in 1998.  Since then, The Sherwood Taipei has introduced guests and locals to an international array of Michelin chefs, using cuisine to explore multiple cultures.  This year, many of those chefs will return to The Sherwood Taipei to help celebrate the hotel’s 25 years of culinary innovation.

From July 1 – August 22, Chef Hans will work with the kitchen teams at TOSCANA and B-one Buffet to present popular American steak and summer barbecue concepts.  At TOSCANA, the menu will feature popular steakhouse items, including dry-aged (New York Steak, Bone-in Rib Eye, Rib Eye, T-bone) along with favorite American steakhouse sides such as (mashed potatoes, asparagus, creamed spinach, fries etc.)  B-one Buffet will feature a classic American “Summer BBQ Party Feast” with all-you-can-eat barbecued meat, seafood and vegetables.

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