Jo Chan, a graduate of San Diego State and the San Diego Culinary Institute, began her culinary career at Nobu Fifty-Seven in New York City. From there, she went to work under Jonathan Waxman at Barbuto in the West Village, which took her to the kitchen of fellow Barbuto alumni Justin Smillie at Upland. Chef Jo then went to Scandinavia as the travelling Executive Chef for James Beard winner Marcus Samuelsson. She moved to Austin in 2018, where she rose to the position of Executive Chef at Eberly. Over the past four years, she has developed a genuine love and appreciation for the local culinary community, and has been humbled by the ways in which this city has claimed and embraced her back. This past year, she traveled to Houston to compete in Season 19 of Top Chef, where she smoked briskets, battled dinosaurs, and cooked for many of her childhood heroes. Her next project will combine her love of Italian food with Austin’s unique appetite for high-quality ingredients served in a casual setting. She lives with her beautiful wife, Leah, who is an English professor at Texas State University, and their two perfect dogs, Blue and Luna.