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Charles Hsu is a Taiwanese entrepreneur, and the founder and chairman of TTFB Restaurant Group, Taiwan's largest Asian cuisine chain restaurant group.

As leader of TTFB Restaurant Group Hsu is credited with pioneering the world's first "Asian cuisine standardization and scaling system," a multi-faceted training and operational structure which encompasses raw ingredient standardization, scientific management of kitchen work flow and systematic culinary training. To promote product consistency, staff motivation and a supply of elite professional kitchen personnel, Hsu created the industry's first Asian Cuisine Academy, an in-house chef training system which utilizes colored badges to distinguish 11 cumulative levels of culinary skill mastery.

Since opening the first (Thai Town Cuisine) in 1990, Hsu has grown TTFB Restaurant Group into a five brand, 100 store enterprise operating across Taiwan and Mainland China in addition to taking the company public in 2012. Subsequently established group brands include (Very Thai Restaurant), (1010 Hunan Cuisine), (Very Thai Noodles) and (Ten Ten Hunan Bistro). From 2013 to 2014, Hsu represented Taiwan as (Ernst & Young Entrepreneur of the Year) and (Youth Talent Benchmark Entrepreneur of The Year), and received the (Golden Torch Award) and (Global Views Entrepreneurship Excellence Award) among other distinctions.

Hsu has said he has a strong sense of purpose for passing down the art of Asian cuisine to the next generation and strives to spread the flavors of Asian cuisine around the world.

Biography
At 10 years old, Hsu was sent to the United States as a young exchange student. While there, he began learning Taekwondo and later, during college took several part time jobs, first in restaurants, then opening a clothing business, and later as an actor.

1990: Opened Thai Town Cuisine, a modest sixty seat Thai food restaurant in Taipei Taiwan, the original location of what has become an international chain restaurant brand. The restaurant drew long waiting lines day after day and is credited with sparking an interest in Thai cuisine among Taiwanese.

1995: Opened Very Thai Restaurant, TTFB’s second Thai cuisine restaurant brand, integrating traditional Thai foods with pop culture design for an innovative, trendy dining experience.

2005: Pioneered the industry’s first Asian Cuisine Academy, a training concept designed to systematically educate and encourage chefs to achieve a Master Chef level skillset.

2006: Established TTFB’s Culinary R&D Center to house research and development efforts including raw ingredient research, menu innovation and the development of scientific quality assurance standards, working to pave the way for expansion into chain management. In the same year, Hsu successfully incorporated modern elements into traditional Hunan cuisine recipes and presentation to create the brand 1010 Hunan Cuisine.

2009: TTFB Restaurant Group’s annual guests broke a new record at more than 2 million customers, making it the premier Asian cuisine F&B group in Taiwan.

2012: Hsu took the company public, becoming officially listed on the Taiwan Stock Exchange tourism index in September.

2013: Lead TTFB’s expansion into its first international market, opening its 60th restaurant location in Shanghai’s Jing’an District. Proving entrepreneurial thinking and business preparation translate to success across markets. Within one year, Hsu recieved Ernst & Young’s Entrepreneur of the Year Award, Model Entrepreneur Award and Golden Torch Award.

2014: Opened the company’s 4th brand, Very Thai Noodles, in Taiwan and established the new brand, Ten Ten Hunan Bistro, with an opening in Shanghai.