Yes Shef, Yes Shef! Q&A With Eva Chin

As Yes Shef, the celebrated culinary event spotlighting women in the food and beverage industry, gets set to make its Ontario debut on Monday, March 9, 2026 at RC Show 2026, taking place at The International Centre in Mississauga, some of Canada’s most talented women chefs are prepping to take centre stage. We caught up with one of this year’s culinary stars to talk mentorship, inspiration, and what she’s serving up at this landmark celebration of women in food and drink. —Noa Nichol

Since Yes Shef! is all about pairing established pros with the next generation of talent, if you could go back in time and cook one meal for your younger self on your first day of culinary school, what would it be?

It’s exactly the dish I’ll be serving at Yes Shef: my chicken and mushroom congee. The reason I chose this dish is to showcase the growth I’ve experienced since I was young – back when I first created and ate this dish.

Of all the signature dishes you’ve created throughout your career, which one holds the most personal story for you, and where can our readers find the recipe (or a table to taste it) right now?

I would say it’s our signature oyster shot at Yan Dining Room. It’s served as the second course on our tasting menu, and it’s available whenever you come in to dine at Yan.

What is the one song or album that is guaranteed to be playing in your kitchen to get the team hyped during a busy Friday night service?

It would be The Best of Avicii.

After a long night of hosting tasting stations and mentoring students, what is your ultimate, “no-judgment” comfort food that you crave the second you get home?

It will always be instant noodles. After every night of service, that’s what I crave.

You are doing incredible work for women in the hospitality industry—where can our readers follow your journey and keep up with your latest culinary adventures online?

Right now, you can find updates about my work on Instagram (@ridetowander) and through Yan Dining Room (@yandiningroom). My agency, Quell, also shares updates about my work. And generally, if you search for the restaurant or my name online, you’ll find quite a bit—I’m always trying to stay active!