DIVINO
Restaurant Group
Our Meats
Our Master of Meat & Fire: Luc Yang
Luc brings over a decade of dedicated, hands-on experience to our kitchen. For him, meat is not simply an ingredient to be grilled; it is a discipline that demands rigorous study, continuous experimentation, and absolute respect for the animal.
Over the last ten years, Luc has refined his understanding of muscle structure, fat rendering, and maturation science. His expertise shapes every single step of our process, from evaluating bloodlines to determining the exact day a cut reaches its peak expression.
The Philosophy: Honoring the Whole Animal
True respect for an animal means honoring more than just its prized steaks. At Divino, we believe the ultimate mark of a craftsman lies in the humble cuts. Tongue, Tripe, Cheeks, Oxtail, Rump, and Heart: These simple, traditional cuts carry deeper flavors and richer traditions, but they demand real expertise.
Under Luc’s care, slow braising, delicate curing, and precise fire management transform these neglected parts into extraordinary dishes. Choosing the finest prime cuts requires good sourcing; turning the whole animal into art requires a master.
Our Sourcing & The Dry Aging Cellar
We partner with trusted producers across Australia, the United States, Japan, and local farms in Taiwan, selecting each origin for its unique flavor profile and fat composition.
Inside our dry aging program, Luc monitors every piece of beef as time transforms it:
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28 Days: Clean, tender, and direct. The steak speaks in its natural voice.
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45 Days: The flavor deepens, developing rich, savory complexity.
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60 Days: The profile shifts entirely. On our signature Sher Wagyu M9 Cowboy, the fat yields notes of sweet butter, toasted nuts, and blue cheese.
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100 to 200+ Days: Reserved for rare occasions and curious palates, Luc pushes select cuts into deep, concentrated umami territory that very few kitchens attempt.
The Element: Taiwanese Longan Wood Fire
Our kitchen cooks over live embers of native Taiwanese Longan wood. It is a deliberate choice that roots our food in local soil. The sweet, dense smoke infuses the meat with a gentle, aromatic character unique to this island.
