Chefs
Chef Eddie Chien
Executive Chef
Born in Taiwan was internationally raised in such locations as Philippines, Hawaii and Guam. This unique upbringing explains his unique take of American-Euro-Asian influences on all his creative and tasty dishes. An alumni of the California Culinary Academy* (an affiliated member of Le Cordon Bleu), Chef Eddie — brings modern creativity backed by classic/contemporary excellence in every dish he prepares. In addition to owning several successful restaurants Chef Eddie also served 10-years as Executive Chef at Roy’s Restaurant** for Chef Roy Yamaguchi. Chef Eddie’s simple sensibilities of balancing spice and natural flavors truly make him worthy of his Le Cordon Bleu heritage.
* Few institutions possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement-qualities meticulously nurtured by the school. Le Cordon Bleu was founded as a cooking school in Paris in 1895. Its name traces to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s. For more information visit www.chefs.edu/San-Francisco.
** In 1988, James Beard Award-winner Roy Yamaguchi opened the first Roy’s in Honolulu, Hawaii. Today there are over 33 Roy’s locations around the world—25 in the continental U.S., six in Hawaii, one in Japan and one in Guam. The restaurant was designed around a unique experience through spacious dining rooms, an expansive lounge and Roy’s signature exhibition kitchen in full view. For more information visit www.roysrestaurant.com.
Heronimo “Mo” Matsumiya
Chef De Cuisine