Hello! I’m Sydney!

Sydney Rae Chin (they/them) is a freelance private chef and pleasure curator based in Philadelphia. Their Cantonese-American heritage informs their style of cuisine and cooking. They blend Western food techniques with Asian flavor profiles to represent themselves on the plate.

Sydney comes from a long lineage of both chefs and artists on both sides of their family ranging from restaurant pioneers to painters. Their grandfathers William Chin and George Tang respectively changed the Philadelphia food scene through Cantonese food and vegetarian dim sum in the 80s-early 2000s. Both their grandfathers’ cooking has influenced how Sydney represents their heritage on a plate.

In 2019, they graduated from Emerson College with a Bachelor’s Degree in Media Arts Production with a minor in African American and Africana Studies. For a long time, they imagined they’d pursue working in film and 9-5 until they realized that dream no longer fit.

Fulfilling a lifelong dream of theirs, they decided to pursue cooking through apprenticing with Raquel Dang of Tita Emmie’s. Soon after, they became a shift lead and worked on development at the People’s Kitchen Philly. Combining this culinary dream of theirs, they now create experiental dinner experiences, offer private catering, and combine food/sex ed into their work.

In their spare time, they enjoy farmers market shopping, collaging, and watching Masterchef.