The story
CEO 1950 occupies a rare "Japanese-Western hybrid" two-story wooden building constructed in 1949. Originally the official residence of the first governor of Taiwan's central bank, the property was revitalized through Taipei's Old House Cultural Movement and opened as a restaurant in June 2020. The space balances heritage with contemporary elegance, offering private dining rooms, a sunroom for afternoon tea, and an atmosphere that respects its past while focusing on the present.
Chef Jackie leads the kitchen, changing the menu each season. For summer 2026, the theme is "soul sauce × seasonal ingredients," building layers of flavor from floral freshness to rich, umami-driven depths. The chef's menu and lunch menu both reflect this approach, with dishes that highlight local and seasonal produce.
The restaurant has been a Michelin Guide recommended restaurant since 2021, a testament to its consistent quality. The European Contemporary cuisine here is expressed through precise, elegant plates. On the current chef's menu, you might find courses like Cucumber with Bluefin Tuna, Plum with Comté and Bottarga, or Jasmine with Asparagus and Scallop. Main courses include options such as Rose Duck, Tête de Veau Lyonnaise, and Japanese A4 Wagyu Tenderloin. The lunch menu offers a shorter selection with dishes like Snow Ridge Chicken or Seasonal Fish, all ending with a chef's dessert and coffee or tea.
CEO 1950 also hosts art exhibitions that explore Taiwanese food culture, reinforcing its mission of "food, aesthetics, and good living." The restaurant offers monthly free guided tours of the historic building, connecting diners with the site's history. Whether for a special celebration or a quiet lunch, the experience here is refined yet welcoming.
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