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 Chinese, Samoan and Singaporean heritage, food knowledge, and the nature surrounding her, Eva's career as a chef was no surprise. The connection between cuisine and culture drives Eva's passion and creativity in the kitchen. 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 Hawaiian concept of Aloha ʻĀina—love of the land. She is currently the Executive chef at Avling Kitchen in Toronto.