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. 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 particular 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 Robuchon’s venerable Mansion operations. This position carried much responsibility, as he was held accountable for upholding Robuchon’s high standards of quality throughout the exclusive villas and 65-seat fine dining restaurant. While the Mansion was an experience of a lifetime, Chin longed for the intimate interaction between chefs and guests found in more casual dining venues. 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.
From there, Chin became executive chef of Michael Mina’s Stripsteak Las Vegas in 2013 where in 2015 he was awarded “Best Chef on The Strip” from Vegas Seven. In 2016, he was appointed as the MINA Group’s vice president of the culinary division – steak operations. With a style that marries market fresh ingredients and modern techniques, Chin’s artistic sense and thoughtful dishes are continually expressed throughout his menus. In his role, he oversees all MINA Group steakhouse operations across the US and Dubai, including venerable brands like Bourbon Steak, Stripsteak, and International Smoke – and is the visionary behind Chef Mina’s newest virtual brand, Buddha Bowl.