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. A desire to learn about 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 at his collaboration with restauranteur Stephen Starr at Upland. Under Smillie’s watchful eye, Jo learned how to create 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.