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Peeking out of the alley when you drive down Gong Yuan Rd. in Tainan is FACTORY, a restaurant owned and operated by three Americans.
FACTORY was created on February 14, 2019 to bring its owners and people like them a taste of home but in a more upscale casual setting. Chef partner Christopher Jocson says,
Family history, culinary passion, and ambiance are the core values of FACTORY. Our commitment can be seen though the curious decor, exceptionally executed dishes, and unparalleled service. We desire for customers to know where we come from, why we’re here, and what we have to offer.
Whether you’re here to get dinner, hang out with friends, have a family gathering or company party, we invite you to experience American food the way we perceive it.
Born and raised in Temple City, California to Taiwanese parents, Jasmine visited Taiwan once year from the age of 2. She is a UCI and Le Cordon Bleu alumni with a bachelor’s in East Asian Studies and a Culinary Degree. Jasmine started as a line/prep/catering cook for Patina Restaurant Group and later became a general manager for another company before moving to Tainan a year ago to pursue something of her own. FACTORY’s location and some of the interior design honors her late grandfather and his still growing mattress business. You can see her working in all areas at FACTORY, from the kitchen to the dining room. Don’t be a stranger and come say hello!
Christopher Jocson - CHEF
Raised in Fullerton California, Chris was influenced by the food industry from childhood. Weekends were spent helping his mother’s catering business by peeling vegetables, deboning fish or even just tasting. At the age of 5, he was often “babysat” in the kitchens where his two brothers were chefs throughout the 90s.
In 2005, Chris graduated from the California Culinary Academy in San Francisco with an Associates Degree in Gastronomy and Culinary Arts. From there he trained for 10 years under Joachim Splichal’s Patina Restaurant Group working in their various restaurants, projects and catering events. The experiences he has ranges from being Executive Chef of Corporate Dining for Raytheon systems under the Compass Group and Sous Chef for upscale casual dining with James Beard nominated Fox Restaurant Concepts. Before moving to Tainan he was a part of the opening management team for Celebrity Chef Richard Blais’ The Crack Shack in California. “If you want to talk about things to eat, I can ramble for hours!”
Johnson Yen - BOSSMAN
Johnson was born and raised in Queens, New York and Temple City, California and did not move to Taiwan until 2010. He is a Pepperdine and CSULB alumni with a bachelor’s in Business Management and MBA in Entrepreneurship. Longing for the foods he grew up with, Johnson has made FACTORY a place where he can recreate those memories.
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