Gerald’ s professional culinary career started at 16 in the kitchens of some of the top restaurants in New York, including Tavern on the Green, Judson Grill and the private membership-only Piping Rock Club. Attending vocational school for culinary arts and then eventually moving onto The Culinary Institute of America in Hyde Park, New York. Gerald continued on with the renowned Hotel Intercontinental in Geneva, Switzerland, where he was responsible for the daily food operation in their Michelin- star fine dining room.

When internationally-acclaimed Chef Bradley Ogden opened his namesake restaurant at Caesars Palace, Las Vegas, he attracted Gerald back to the States to be part of his opening team, which led to his Vegas Ventures. During this time, Bradley Ogden’s was honored by James Beard Best New Restaurant Award. This was the first time this Award was given to a restaurant outside of NYC. Gerald’s talents in Bradley’s kitchen led him to receive the honor of being asked by Joël Robuchon (Chef of the Century), to join them as a member of the opening team for Joël Robuchon at the Mansion. In just one year of opening, Robuchon earned one of the most coveted awards in the world, the three-star Michelin award.

When the Robuchon Group was looking for a talented Executive Chef for the exclusive and luxurious Mansion, without hesitation they selected Gerald for the position, where he provided a memorable dining experience to each guest.

Gerald then joined forces with the popular Rino Armeni at PiPS Cucina and Wine Bar. Here he was the Executive Chef who helped open Rino’s first restaurant. With Italian influence and market driven cuisine, this wasn’t to far off of his style.

Chef Gerald Chin has also spent some intensive learning time in NYC’s Il Gattopardo and  I Trulli. Here he studied the art of fresh pasta making & also some of Italy’s traditional dishes.

Gerald is the recent recipient of the Rising Star Chef of Las Vegas 2008 award from StarChefs.com