Rising Star Chef Gerald Chin of Cosmopolitan Las Vegas - Biography

Las Vegas, NV

November 2011

2008 Rising Star Chef Gerald Chin thinks cooking was built into him—practically in his DNA. His mother is Portuguese and his father Chinese. Both cultures’ strong relationships with food, and the family traditions on both sides of large family meals, just got under his skin. “It was in my blood, I guess.”

Chin took pursued cooking at an early age: he spent two years of high school at a vocational school studying culinary arts and then continued his education at The Culinary Institute of America in Hyde Park. A stage at Judson Grill in New York City opened Chin’s eyes to the vibrancy of farm-fresh products. Chin quickly moved into the city to have access to the products he was introduced to at Judson Grill. He worked at Tavern on the Green and then was hired as chef de partie at Judson Grill.

A stint in Europe at the Michelin-starred Geneva Intercontinental Hotel gave Chin further props to assume more responsibility back in the States; he moved to Las Vegas and joined the Bradley Odgen kitchen in Caesars Palace as chef de cuisine. Chin was responsible for menu creation and continued the Bradley tradition of using market-driven produce. In 2005, Chin couldn’t resist the opportunity to work for one of the world’s leading chefs, Joël Robuchon, in his first American project, Joël Robuchon at MGM Grand. Chin opened Robuchon as a sous chef and then was promoted to executive chef of MGM’s ultra-exclusive The Mansion to man the helm of the villa in-suit dining and dining room.

After The Mansion, Chin moved on to PiPS Wine Bar & Cucina, in the Aliante Casino and Hotel, and Rick Moonen's RM Seafood. He is currently chef de cuisine at the Cosmopolitan Las Vegas.