Chin is an ethnic Chinese born in Penang, Malaysia. He attended Brandeis
University as a Wein Scholar, graduating in 1985. A self-taught cook,
he has been a professional chef and caterer for more than 15 years, specializing
in regional Asian cuisine. He also teaches classes on Asian cooking techniques. Strategically
located on the Straits of Malacca, Malaysia became an important crossroads
for commercial activity between the Far East, the Indian sub-continent, and Europe centuries ago. This trade,
much of which was in spices, resulted in an exchange of ideas and experiences
among diverse peoples and the evolution of a unique blend of cuisine sometimes
known as Straits, or Nyonya, cooking.
Chin creates his menus from Malaysian, Chinese and Nyonya preparations
and recipes collected from friends, family and cookbooks. His offerings
are a blend of this rich personal and historical heritage, encompassing
influences from India, Indonesia, Thailand, Malaysia and China. He travels
regularly to Asia to keep abreast of culinary development.
Living in and working from Amherst, Massachusetts, Chins professional
activities are centered in the Connecticut River Valley. He worked at
Curtis & Schwartz Cafe for close to 10 years, creating Asian Menu
Nights one weekend a month; at the North Star Seafood Restaurant preparing
sushi; and a short stint at Green Street Cafe, serving an Asian menu on
Sundays. For the past eight years Chin has also been a guest chef at Green
Street Cafe, where his Chinese New Year feasts are wildly popular.
Having been the head chef for a local catering company for many years,
Chin currently runs his own catering buisiness which specializes in Southeast
Asian cuisine. Let Pengyew Catering infuse you next event with a mix of
Southeast Asian and American flavors.