Born and raised on a farm in Hawaii, chef Eva Chin grew up immersed in the breathtaking bounty that Mother Nature has to offer, inspired by the mountains, the ocean, and earth. She learned at an early age that food is the connection between people and the land. This connection is translated into her cuisine. Born and raised on her grandmother’s farm in Kahuku, Hawaii; equipped with Samoan and Singaporean heritage, food knowledge, and the nature surrounding her, Eva’s career as a chef was no surprise.
Eva has staged and cooked at renowned restaurants around the world, including Maaemo in Norway, Jason Atherton Pollen Street Social, and Brae in Australia
She credits much of her cooking style and success to her time spent working under Shane Osborn. Her favourite professional accomplishment was a lauded eight-month New American pop-up in Hong Kong called The Lazy Hog, adjacent to Yardbird. Prior to joining Royal Dinette, Eva cooked Pidgin and Hawksworth in Vancouver, before taking a brief opportunity to work with Dominique Crenn at Atelier Crenn in San Francisco.
Following her stint as Chef de Cuisine at Boulevard Kitchen and Oyster Bar in Vancouver, Eva, made the move to Toronto to helm the kitchen as renowned Kōjin (by Momofuku) where she brought diners the Hawaiin concept of Aloha ʻĀina—love of the land.
Most recently, Chef Eva is focused on launching her passion brand, The Soy Luck Club telling life stories through her food. She is also a sought after chef consultant to the industry, strategizing for retail and restaurant operations alike. Chef Eva is an avid voice for the community and can be found doing great work with leading brands and commodities.
“I fell in love with food as a child. The food in Hawaii is a great reflection of what progressive and seasonally inspired American food is: a mix of all the cultures, all the flavours.
My cooking is about all the dishes we grew up eating, dishes that bring back childhood memories. It is about interpreting those dishes and translating those memories, but with the use of more seasonal and local ingredients. I love the Pacific Northwest and all that it encompasses — the beautiful ingredients, the seasonal change – and I want my food to showcase that too.”