EVA CHIN
EXECUTIVE CHEF, ENTREPRENEUR
Born into a family of different Asian cultures, Eva grew up immersed in the lush bounty of the Hawaiian islands that Mother Nature has to offer. She learned early on that food is the connection between people and the land. After college, Eva went on to travel and cooked at renowned restaurants around the world, from Japan to London — finally making her way back home to Hong Kong and China in 2013 to hone in her skills and tap into her heritage. Upon moving back to North America, Eva went on to work short stints in Portland and San Francisco, before settling in Vancouver to take over Royal Dinette and win best Pacific Northwest restaurant with her terroir-focused, farm-to-table cuisine. It was there she went on to helm Chef de Cuisine of Boulevard Kitchen and Oyster Bar under Roger Ma and Alex Chen, and Boulevard went on to claim number 11 in Canada’s top 100 best restaurants in 2019.
In 2020, Eva made the move to Toronto to helm the kitchen at the renowned Kōjin by Momofuku, finally breaking free from the European fare that she’s been cooking, it was in Toronto she explores the fusion and diversity of Asian cuisines, earning her a spot in the Canada’s top 100 best restaurant list of 2020. Chef Eva was the Executive Chef of Avling restaurant in Leslieville and brought the blend of heritage and farm-to-table cuisine. Currently, Eva is Culinary Director for The Highbell Group.
Eva also oversees her brand, The Soy Luck Club — telling life stories through her food. The Soy Luck Club is Chef Eva’s love letter to Chinese cuisine, weaving through stories that connect our community and culture. Out of profound respect for its diverse flavors and ingredients, and inspired by the nostalgia of our food memories and the thrill of our travels. The Soy Luck Club was chosen as one of the top ten pop-ups in the country by Enroute magazine.
Chef Eva is an avid voice for the community and is doing great work with leading brands and commodities in Canada and internationally.
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“I believe in the need to cultivate community, shared through cuisine and stories from our cultures. ” - Eva
Chef Eva Chin teaches us everything we need to know about organizing and cooking hot pot!
The night was curated by Chef Eva Chin and Chef Marissa Leon-John showcasing a four course dinner rooted in Chinese-Caribbean flavours at the Supper Club by TasteToronto.
Join Chef Eva Chin on a culinary journey to recreate her Dad's cherished Chicken and Pork Meat Patty!
Chef Eva Chin dives into the Asian history and significance of this trending ingredient.
Chef Eva Chin serves up global dishes guaranteed to warm your spirits.
Hop into the Year of the Rabbit with mouth-watering traditional dishes from Chef Eva Chin.
Chef Eva Chin gives us the 411 on the most delicious and significant foods for any Mid-Autumn Festival gathering.
Chef Eva Chin gives us a tour through Canada's largest Asian Grocery Store Chain!
Dina and Sid are joined by beverage expert Evelyn Chick and executive chef Eva Chin to talk about Lunar Year traditions when it comes to food.
If you’re lucky enough to have tried chef Eva Chin’s cooking, you probably know it’s not your average meal.
How Chinese cuisine is evolving in Canada as young chefs look to preserve and build on their heritage – ‘I wish to save our culture now, not later’
New York Chef Lucas Sin and Toronto Chef Eva Chin shared the New Wave’s ideas and perspectives in the living art of global culinary.
Filled with different spices and flavour profiles, there’s a lot of variety in each of these dishes!
Chef Eva partnered with Ninja to create an ice cream recipe that took her right back to her grandma's kitchen.
Listen as Chef Eva sits down with host Brian Lowery on the Know What You See podcast.
The Ontario-made pairing of Handeck Cheese and VQA Ontario dry Rosé or Orange Wine come together in Chef Eva Chin's deeply flavourful and satisfying dish.
Chef Eva created three appetizer recipes to pair with Ontario wine favourites from Wine Rack Canada.
Cooking modern Chinese by mixing their parents’ culture with influences from the digital age.
Clay-pot rice with drunken clams, sablefish and barrel-aged Avling beer
Eva shares recipes and stories behind her creations for Myseum
In this episode, Chef Eva challenged contestants to recreate her signature dish - Huli Huli Chicken.
Eva talks about the challenges of having mixed ancestry, how she feels about Samoan representation, and how Stop Asian Hate impacted her approach to cooking.
Eva shares her Campfire Roasted Ontario Whole Trout, cooking outdoors and the importance of community, culture and cuisine.
After years of putting her heritage aside, Chin is recognizing the importance of speaking up and sharing her story as a mixed Samoan, Chinese, and Singaporean woman. In this new interview with the Cold Tea Collective speaks with Eva about how she embraces her identity as a gay, mixed Asian woman.
Chef Eva share how she makes dumplings and wontons for Lunar New Year!
Chef Eva, Chef Trevor Lui and Chef Nuit Regular discuss the difficulties Asian restaurants are facing during pandemic
Chef Eva share her recipe of making Ambrosia Apple with Brown Sugar Oats
Click here to learn more about Chef Eva's culinary journey and where she hopes to go in the future.
Chef Eva shares the recipe of stuffed and roasted chicken and gravy inspired by her grandmother.
Chef Eva shares how to make Nian Gao (Sticky Sweet Rice Cake), one of the essential dish for the Lunar New Year
Chef Eva was invited to host volume 38 of The Greasy Spoon Supper Series Diner, and share with readers about the concept of her Hawaiian Luau Feast.
A story about how Chef Eva and Chef Anna co-work together, and create a special take out menu to celebrate Lunar New Year during COVID-19 pandemic
Chef Eva shares with viewers how much she love dumpling and how dumplng become her comfort food
Chef Eva shares her childhood memories about hot pot, as well as her signature seafood hot pot soup base recipe