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Fins & Feathers
My name is Jin. I’m originally from Singapore and was raised by two seasoned family chefs with discerning palates, my grand mommy and mom. I grew up watching them cook growing up and eating extremely well, learning early that food carries, memories, care and culture.
It wasn’t until leaving Singapore for a career in tech that I began to miss flavors of home. In 2007, I left my design job and enrolled at the New England Culinary Institute, where I received my formal culinary training.
Founded at the end of 2024, Fins & Feathers approaches hyper-seasonal Californian cooking through a Singaporean lens, informed by travel, technique and quiet Old World influences. If you’ve tasted the five spiced- duck roulade with dark soy short-grain rice, you’ve already entered the conversation.
It wasn’t until leaving Singapore for a career in tech that I began to miss flavors of home. In 2007, I left my design job and enrolled at the New England Culinary Institute, where I received my formal culinary training.
Founded at the end of 2024, Fins & Feathers approaches hyper-seasonal Californian cooking through a Singaporean lens, informed by travel, technique and quiet Old World influences. If you’ve tasted the five spiced- duck roulade with dark soy short-grain rice, you’ve already entered the conversation.