Hey there!

I’m Sydney Rae Chin (they/them), a chef-artist with a passion for creating food that tells a story. Raised in the heart of Philadelphia, I come from a family of chefs and artists who’ve deeply influenced my culinary journey. My grandparents were legends in the city’s restaurant scene—one serving up delicious Cantonese dishes, and the other crafting flavorful vegetarian Chinese cuisine. Growing up around their kitchens gave me an adventurous palate and a love for the art of cooking that’s been with me ever since.

While I studied film at Emerson College, I quickly realized my true calling was in the kitchen. I found my footing at People’s Kitchen Philly, where I learned the ropes of the culinary world, and further honed my skills at the Philadelphia OIC’s Culinary Arts program under the amazing Chef Tracey Borden. Most recently, I was part of the opening team for Defined Hospitality’s Picnic, where I got to work alongside some incredible talents in the industry.

I don’t just cook—I create experiences. For me, food is all about storytelling, blending the rich flavors of my Cantonese/Toisanese American roots with my formal culinary training. Whether I’m hosting a private dining event, running a pop-up, or curating a supper club, my goal is to share the warmth, love, and creativity that goes into every dish. It’s all about making you feel at home, no matter where you are.