Born in Bronx, New York, young Gerald Chin never dreamed that he would lead a fascinating career working alongside some of the restaurant industry’s powerhouse chefs. As a teenager, he found high school to be less inspiring than the action of a kitchen, finding comfort on the line at several New York institutions, including the famous Tavern on the Green where he had followed Chef John Johnstone who is a Certified Master Chef. Recognizing his son’s interest and talent in the kitchen, Chin’s father encouraged him to attend vocational school, where he began his adventure in the culinary arts. A mere three years later, he graduated from The Culinary Institute of America in Hyde Park and was off to Geneva, Switzerland for an apprenticeship.

In 2003, Chin was persuaded to return to the States to work with internationally acclaimed Chef Bradley Ogden to open his eponymous restaurant at Caesar’s Palace. During his time there, Bradley Ogden took home the prestigious James Beard Award for Best New Restaurant in 2004, the first Las Vegas restaurant to win this award.

After Bradley Ogden, Chin took a position in the prestigious kitchen of Joël Robuchon at The Mansion and was later promoted to Executive Chef of the venerable Mansion/Villa operations. This position carried much responsibility, as he was held accountable for upholding high standards of quality throughout the exclusive villas and 65-seat restaurant. In 2008, just after he was awarded Rising Star Chef by StarChefs.com, he joined the team at Rick Moonen’s RM Seafood as Chef de Cuisine. At RM, he learned the importance of sustainability and practiced perfecting his seafood skills under renowned Chef Moonen.

Following Rick Moonen’s RM Seafood, Chin joined the opening team at The Cosmopolitan of Las Vegas in 2010. With a star-studded opening on the horizon and a first-class group of chefs debuting a dynamic new culinary collection, Chin was delighted to be named Chef de Cuisine of the resort. With a style that marries market fresh ingredients and modern techniques, Chin’s artistic sense and thoughtful dishes were expressed throughout the hotel. During this time, he was able to compete on Food Network’s Chopped show and came out as a winner.