Kay Wang, Global Young Entrepreneur Star in France, Is a Versatile Manager Dedicated to Promoting Taiwanese Cuisine

The 2023 Global Young Entrepreneur Stars awardee, Kay Wang, is dedicated to promoting high-quality Taiwanese catering services internationally. As one of the co-founders of Dufour Wang SARL, she has shouldered various responsibilities since the company's initial stage, including procurement, culinary arts, management, and development planning. Leveraging her MBA education and years of previous work experience, she is a well-rounded professional manager and a hands-on young entrepreneur.

Kay Wang graduated from the Department of Applied Chemistry at National Chiao Tung University. She recounts her journey from being a science and engineering student to becoming a chef, and ultimately, an entrepreneur. Reflecting on her academic and entrepreneurial experiences, Kay Wang initially followed her parents' wishes and chose to study in the science and engineering track during high school. However, upon entering university, she realized her lack of interest in the Department of Applied Chemistry. It was during a McKinsey campus recruitment event that she found her life's purpose, aspiring to pursue an MBA degree with the goal of working at McKinsey in the future.

To achieve this goal, after graduating, Kay Wang systematically worked in various departments in the technology industry to accumulate experience for her MBA application. After several years of work, she successfully entered HEC Paris, the top business school in France, majoring in marketing. Notably, during her time at HEC Paris, she organized a unique Taiwan Week event. She brought two statues of the Third Prince (San Tai Zi) for campus performances, independently prepared Taiwanese cuisine for 200 people, and promoted Taiwanese culture and food with themes inspired by temple fairs and night markets. After graduating from business school, due to certain factors, Kay Wang gave up her dream of working at McKinsey. During this transitional period, her experience in organizing the Taiwan Week events and preparing Taiwanese dishes on campus inspired her to contemplate selling Taiwanese cuisine online. During this time, she transitioned to a full-time chef, delving into authentic Taiwanese cuisine. This not only satisfied the taste buds of many Taiwanese expatriates in France who missed the flavors of their homeland but also allowed her to observe the catering industry in Paris through the home delivery model, preparing for her future entrepreneurial endeavors.

The turning point for the official opening of her business came when she made homemade zongzi (rice dumplings) for her in-laws, who had never tasted Taiwanese cuisine before. The authentic Taiwanese flavors deeply moved her in-laws, and their support encouraged her to venture into entrepreneurship. In 2018, she and her partner, each using their respective surnames, established Dufour Wang SARL. From then on, they became both life partners and business partners. With the help of her in-laws, they opened their first restaurant, Chez Ajia, in the Marais district of Paris. Kay Wang mentioned that when choosing the restaurant's name, she envisioned the role of the restaurant being similar to a sister preparing meals for her family. Hence, she named it Ajia, a phonetic play on the Taiwanese word for sister ("姊姊"). The French pronunciation of Ajia also sounds like the word for Asia ("Asie"), emphasizing that Chez Ajia is an authentic Taiwanese restaurant, offering a variety of handmade classic Taiwanese dishes.

From the first restaurant, Chez Ajia, to the recently founded Ameia in 2023, Dufour Wang SARL brand names carry a distinct Taiwanese flavor. Although both Chez Ajia and Ameia serve Taiwanese cuisine, the two brands target different markets. Ameia is located in the financial and media district of Paris, focusing on lunch boxes for office workers. In terms of business operations, Dufour Wang SARL has also ventured into diversification. In 2019, they acquired Clark Hotdog and collaborated with a French artisanal bread studio, incorporating local meat from small farmers and French mustard sauce, garnering appreciation from French customers.

Kay Wang applies the business management knowledge acquired during her HEC Paris MBA not only to restaurant operations but also to diversify the business scope of Dufour Wang SARL. The company's business includes catering services, food import and export, and an online food store. Kay Wang aims to establish her restaurant brands as the first local Asian food chain in the French market, expanding towards franchise and supply chain management. Simultaneously, she plans to develop food import and export activities, establish a proprietary online store, and integrate resources both online and offline, creating a complete food industry ecosystem. She also hopes that through the practical management experience of her own brands, she can gain a deeper understanding of the local restaurant market in France, including aspects such as ingredient supply chains, labor regulations, safety equipment regulations, local customer analysis, and brand marketing execution. With this knowledge, she aspires to become a professional consultant for Taiwanese food brands when entering the French market. Her goal is to assist more outstanding food brands from Taiwan to establish international recognition.

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