Red Paper Clip

We serve modern seasonal cuisine influenced by Chef/Owner Kevin Chen’s heritage and experience, particularly focusing on the elevation of Taiwanese-American culture and flavors. Kevin Chen is a native New Yorker who discovered his passion for cooking while working at his family’s bakery in Flushing, Queens. He began his culinary career as a pastry cook at Soho House, until moving onto One if by Land, Two if by Sea where he advanced to being the pastry chef in 2010. Determined to challenge himself, Kevin decided to focus on savory cooking. He then worked at Grant Achatz’s Alinea in Chicago before he was a part of the opening team of Apis Restaurant in Austin, as the restaurants’ support of local farms and commitment to source locally and seasonally, naturally let Kevin to join Blue Hill at Stone Barns. His time at these restaurants was particularly influential became a cornerstone of his own culinary philosophy.