Calvin Hwang
Executive Chef
With (potentially too many) years of fine dining experience, Calvin's first leadership role in the kitchen was as a sous chef at Osteria Morini, before moving on to the kitchen at The Vestry. Most recently, he worked extensively under acclaimed chef James Kent at award-winning SAGA and Crown Shy. He's also done stints at Marea, Due Mari in New Jersey, and has bartending experience at Dead Rabbit and The Dillinger Room.
Over the years, Calvin has continued to look for inspirations in his travels, notably traveling many times to Hong Kong, China, and from his colleagues by participating in pop-ups and collaboration series around the city.