Kevin graduated from the University of California, Berkeley with a major in chemical engineering. Previously employed as an engineer in Silicon Valley, USA, he returned to Taiwan in 2013 to attend to his family's business and assumed control of the family empire, the renowned "Orange Shabu Group," famous for its exceptional hot pot offerings.

Initially starting as an entry-level waiter, Kevin dedicated himself to learning the intricacies of the catering industry, including its knowledge, skills, and cultural aspects. He also focused on enhancing his communication skills in customer relationship management. Moreover, he implemented reforms to optimize procurement and promotion systems, enabling Orange to transform from a traditional family-led organization to a professionally managed enterprise. In 2017, he assumed the role of CEO at Orange Shabu. Taking it a step further in 2019, he opened Orange Shabu at Shin Kong Mitsukoshi Department Store A9 building, blending gourmet hot pot cuisine with bartending services. He also introduced a stylish bar in the waiting area, transforming the typically dull waiting process into an exquisite and enjoyable experience. Consequently, Orange successfully appealed to a younger demographic by presenting itself as a high-end catering brand.

While Orange's catering brands continue to experience steady growth, Kevin remains committed to promoting corporate social responsibility (CSR) initiatives. For instance, he created strategies to recycle food waste using black soldier flies and invested in contract farms with organic cultivation. Additionally, he established Orange Colleges to foster the development of sustainable talents.

  • Orange Corporation, Taiwan
    • CEO (2017 - present)
    • Restaurant Waiter (2013 - 2016)
  • Production and Process Engineer, JSR Micro, USA (2007- 2013)
  • Bachelor in Chemical Engineering, University of California Berkeley, USA
  • Mandarin
  • English
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