2023 Beyond Table: Dining Industry Rising Stars Program
Do you love cooking and have a passion for the food and beverage industry? Are you interested in learning more about the inner workings of restaurant teams? Let us take you on a journey into the daily operations of the food and beverage industry, and discover the new era of dining!
“2023 Beyond Table: Dining Industry Rising Stars Program” integrates various business models under the human-centered concept and designs a non-traditional training program to provide you with a diverse understanding of the food and beverage industry. Led by top chefs and experienced industry professionals, every trainee will have the opportunity to gain comprehensive learning experiences and find their own area of expertise in different positions. You will have the opportunity to learn the detailed service of refined cuisine at MUME, the development of fresh spices at baan, the knowledge of fresh seafood and contemporary cooking techniques at COAST, and the California-style dining experience at Westwood. As long as you are passionate about food and beverage, we are excited and welcome your participation. Join us here to learn from professionals, meet like-minded peers, and create various styles of dining experiences together!
We look forward to meeting like-minded individuals who share our passion for food and together, creating a unique and enjoyable dining experience.

Top-notch chefs paired with industry veterans, building real-world experience

Complete training rotation, one-on-one career consultation, explore endless career possibilities

Get internship opportunities at Asia’s top 50 restaurants in Japan, Thailand, Hong Kong, and more
【Culinary Team】
Number of positions | 8
Days off per month | 8 – 10 days
Salary | NT$32,000 – NT$35,000
Work location | MUME, COAST, baan, Westwood
Skills required | Love of cooking, willingness to learn, attention to detail, emphasis on teamwork
Training Program |
➤ Phase 1 ( 3 months)
Departmental training l / Team building l
➤ Phase 2 ( 3 months)
Skills training ll / Team building ll
➤ Phase 3 ( 6 months)
Option 1: Rotation to different restaurants, undergoing training for Phases l and ll, and learning different countries’ and chefs’ cooking styles.
Option 2: Undertaking Skills Training lll / Team Building lll and increasing basic leadership courses.
Graduation ceremony: Presentation of achievements
*Training content varies depending on the assigned restaurant. Refer to the training manual after employment for details.
【Service Team】
Monthly days off | 8-10
Salary | NT$32,000 – NT$35,000
Work locations | MUME, COAST, baan, Westwood
Requirements | Detail-oriented, proactive, polite, quick problem solver, good at teamwork
Training Program |
➤ Phase 1 (3 months)
Departmental training / Team building
➤ Phase 2 (3 months)
Skill training / Team building ➤
Phase 3 (6 months):
Option 1: Rotate to different restaurants for training in Phases 1 and 2, learn different styles of restaurant service
Option 2: Skill training III / Team building III, and add basic leadership courses
Graduation ceremony: Presentation of achievements
*Training content may vary depending on restaurant assignment. Details can be found in the training manual after employment.
Richie Lin
Founder and Chef of MMHG
Established in Taiwan in 2014, MUME restaurant is built on the core principles of “locality” and “sustainability.” It has been consistently recognized with international accolades over the years, including Asia’s 50 Best Restaurants and a Michelin star, as well as the Sustainable Restaurant Award. In 2020, MMHG was founded as a food and beverage group, continuing the effort to enhance Taiwan’s dining environment and cultivate culinary talent.
Chris Ma
Executive Chef
With over 20 years of experience in the art of fine dining cuisine spanning multiple countries, this individual has crafted an impressive career that includes contributing to several world-renowned classic restaurants. Chef Ma has worked at Michelin one-star restaurant Nur in Hong Kong, Michelin two-star Amber, and served as the development chef of Michelin two-star restaurant TATE.
Mystery Guest
Other industry experts will also be invited to participate and share their experiences, adding to the excitement and professional exchange.
Richie Lin
Founder and Chef of MMHG
Established in Taiwan in 2014, MUME restaurant is built on the core principles of “locality” and “sustainability.” It has been consistently recognized with international accolades over the years, including Asia’s 50 Best Restaurants and a Michelin star, as well as the Sustainable Restaurant Award. In 2020, MMHG was founded as a food and beverage group, continuing the effort to enhance Taiwan’s dining environment and cultivate culinary talent.
Chris Ma
Executive Chef
With over 20 years of experience in the art of fine dining cuisine spanning multiple countries, this individual has crafted an impressive career that includes contributing to several world-renowned classic restaurants. Chef Ma has worked at Michelin one-star restaurant Nur in Hong Kong, Michelin two-star Amber, and served as the development chef of Michelin two-star restaurant TATE.
Mystery Guest
Other industry experts will also be invited to participate and share their experiences, adding to the excitement and professional exchange.
Mentors

Jessada Pod Khruapunt
COAST Chef de Cuisine
Trained under renowned Thai chef Ian Kittichai, he has previously worked in famous French restaurant Le Beaulieu in Bangkok, Water Library and one Michelin star awarded restaurant Alma in Singapore. In 2019, he started researching ingredients at the culinary development center by Ian Kittichai and is currently the head chef at COAST since 2020. His specialty is to showcase Thai flavors using local and sustainable ingredients.

Alex Zeng
baan Taipei Chef de Cuisine
As a former head chef of a Japanese restaurant, Chef Li was captivated by the authentic spices he tasted during his visit to Thailand. This inspired him to delve into the study of Thai spices and cooking techniques, which eventually led him to become the head chef of BAAN. With a passion for creating and developing fresh spices, Li presents authentic Thai cuisine that has earned the restaurant a Michelin Plate recommendation in 2020.

Eliza Lo
MMHG Procurement Manager
With a background in food research and an academic education, this individual also received comprehensive business training. She has planned a food and beverage app and assisted in streamlining agricultural supply chains. Currently serving as the procurement manager at MMHG, she not only seeks out the freshest local seasonal ingredients but has also developed a food ingredient database system for the chefs, making ingredient searches more convenient. She is an indispensable asset to the group, often cited as a textbook example of excellence.

Mei Liou
MUME Sous Chef
Having worked at various renowned restaurants such as Hardware Societe and Sepia in Australia, as well as Le Moût French restaurant in Taiwan, this chef embarked on a career in fine dining. In 2020, she transitioned to become the pastry chef and sous chef in a gastro pub, where she was challenged by diverse cultural experiences and different culinary systems. These experiences have honed her unique style and strengths in both cooking and management.

Poey Shen
COAST Restaurant Manager
Poey previously worked at L’ATELIER de Joël Robuchon Taipei, where she honed her skills in creating delicate and flawless food and wine pairings and providing exceptional service experiences. In 2020, she returned to Taiwan from Canada with a mission to infuse the diversity of international cuisine and service into the local catering industry.

Leah Liu
Westwood Restaurant Manager
Leah holds a Master’s Degree in Journalism and has an extensive background in marketing, French cuisine, winery, and bar operations. In 2021, she joined MMHG as a coordinator for restaurant openings, on-site execution, and event planning. With her dynamic and passionate leadership, she has effectively led the restaurant team to accomplish large-scale events such as Christmas dinner and New Year’s Eve. She is dedicated to continuing to guide exceptional talents through knowledge sharing and passing on valuable expertise.

Kevin Yu
MUME Sommelier
Graduated from the Culinary Institute of America, this individual has worked at the Michelin-starred restaurants Gramercy Tavern and The Modern in New York. Holding certificates in the Court of Master Sommelier’s CMS introductory course and WSET Level 3 with distinction, they are dedicated to creating a complete and delicate dining experience for customers.

Jessada Pod Khruapunt
COAST Chef de Cuisine
Trained under renowned Thai chef Ian Kittichai, he has previously worked in famous French restaurant Le Beaulieu in Bangkok, Water Library and one Michelin star awarded restaurant Alma in Singapore. In 2019, he started researching ingredients at the culinary development center by Ian Kittichai and is currently the head chef at COAST since 2020. His specialty is to showcase Thai flavors using local and sustainable ingredients.

Alex Zeng
baan Taipei Chef de Cuisine
As a former head chef of a Japanese restaurant, Chef Li was captivated by the authentic spices he tasted during his visit to Thailand. This inspired him to delve into the study of Thai spices and cooking techniques, which eventually led him to become the head chef of BAAN. With a passion for creating and developing fresh spices, Li presents authentic Thai cuisine that has earned the restaurant a Michelin Plate recommendation in 2020.

Eliza Lo
MMHG Procurement Manager
With a background in food research and an academic education, this individual also received comprehensive business training. She has planned a food and beverage app and assisted in streamlining agricultural supply chains. Currently serving as the procurement manager at MMHG, she not only seeks out the freshest local seasonal ingredients but has also developed a food ingredient database system for the chefs, making ingredient searches more convenient. She is an indispensable asset to the group, often cited as a textbook example of excellence.

Mei Liou
MUME Sous Chef
Having worked at various renowned restaurants such as Hardware Societe and Sepia in Australia, as well as Le Moût French restaurant in Taiwan, this chef embarked on a career in fine dining. In 2020, she transitioned to become the pastry chef and sous chef in a gastro pub, where she was challenged by diverse cultural experiences and different culinary systems. These experiences have honed her unique style and strengths in both cooking and management.

Poey Shen
COAST Restaurant Manager
Poey previously worked at L’ATELIER de Joël Robuchon Taipei, where she honed her skills in creating delicate and flawless food and wine pairings and providing exceptional service experiences. In 2020, she returned to Taiwan from Canada with a mission to infuse the diversity of international cuisine and service into the local catering industry.

Leah Liu
Westwood Restaurant Manager
Leah holds a Master’s Degree in Journalism and has an extensive background in marketing, French cuisine, winery, and bar operations. In 2021, she joined MMHG as a coordinator for restaurant openings, on-site execution, and event planning. With her dynamic and passionate leadership, she has effectively led the restaurant team to accomplish large-scale events such as Christmas dinner and New Year’s Eve. She is dedicated to continuing to guide exceptional talents through knowledge sharing and passing on valuable expertise.

Kevin Yu
MUME Sommelier
Graduated from the Culinary Institute of America, this individual has worked at the Michelin-starred restaurants Gramercy Tavern and The Modern in New York. Holding certificates in the Court of Master Sommelier’s CMS introductory course and WSET Level 3 with distinction, they are dedicated to creating a complete and delicate dining experience for customers.
Limited spots available, take action now before it's too late.
Application eligibility: Those who are passionate about the food and beverage industry with less than 2 years of relevant industry experience, regardless of age, are welcome to apply, including students from universities and colleges over the age of 18 and career switchers. Don’t hesitate, apply now! Limited spots available.
Have questions about the program? Contact us via [email protected], we’re happy to help.
- Click here to submit your resume and answer some questions so we can get to know you better.
- 5/19 Results will be notified via mail.
- Candidates who pass the initial screening based on their online resumes will receive an email notification with interview details by 5/31.
- Results notification: All applicants will receive a notification email
- Orientation Date: 19:00 – 21:00, June 20, 2023 (Tue). Please reserve your time for the event.
- During that week, trainees will also be arranged to visit various restaurants under the group (Westwood in Hsinchu, MUME and baan in Taipei, COAST in Taipei).
- Program starts on 7/1 (actual start date will depend on communication with respective unit supervisors).
FAQs
- Daily employee meals and occasional team gatherings (including year-end and spring banquet)
- Dining discounts at affiliated restaurants
- Additional educational and training opportunities such as wine tasting, mixology, and customer relationship management
- After completion of the program and passing the assessment, trainees can be directly hired as full-time employees, and their seniority will be counted directly.