Born and raised on a farm in Hawaii, chef Eva Chin grew up surrounded by the breathtaking bounty that Mother Nature has to offer with her mountains, the ocean, and earth. At an early age, she already understood that food connects people and the land together. These experiences have translated directly into her cooking style, New American.
Eva has staged and cooked at renowned restaurants around the world, including Maaemo in Norway, Jason Atherton’s Pollen Street Social and Brae in Australia. Working under Shane Osborn, she credits much of her cooking style and success to him. Eva also opened a successful eight-month New American pop-up in Hong Kong called The Lazy Hog, right next to the popular Yardbird.
Prior to Royal Dinette, Eva cooked in the Hawksworth and Pidgin kitchens, before taking a brief opportunity to work with Dominique Crenn at Atelier Crenn in San Francisco.
On her cooking philosophy, Eva says “I fell in love with food as a child. Certainly, the food in Hawaiian is a great reflection of what progressive, and seasonally-inspired American is, all the cultures, all the flavours. It is all the dishes we grew up eating, dishes that bring back childhood memories. It is how we want to interpret those dishes, but with the use of more seasonal and local ingredients. And, Vancouver is ready for this type of cuisine – New American farm-to-table.”
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