Women in this industry are really starting to establish themselves. So for the longest time I felt that we were all trying to individually pursue success as women. And now its kind of like there are so many women involved now and we are starting to actually dictate things that are happening in this industry.
This week, Dish’n Dames features the executive chef of Eberly in Austin, Jo Chan.
Jo Chan is a graduate of San Diego State University and San Diego Culinary Institute. After graduation, she pursued her culinary aspirations in New York City at Nobu Fifty Seven.
From there, a desire to further explore local ingredients and cook bottom-up cooking landed her at the door of Chef Jonathan Waxman’s famed Barbuto restaurant in the West Village.
Three years under Waxman helped hone Jo’s cooking technique and brought her to the kitchen of fellow Barbuto alum Justin Smillie. Under Smillie’s watchful eye at his collaboration with restauranteur Stephen Starr, Upland, Jo created food filled with passion, dedication, and bold, delicious flavors.
Most recently, Jo collaborated with Chef Marcus Samuelsson to bring local flavors and seasonal cooking to his American-inspired restaurants, Kitchen & Table, located throughout Scandinavia.
She is proud to bring her unique experiences and style of cooking to the kitchen at Eberly restaurant in Austin.