In this episode, I sit down with Chef Eric Chong to discusses the intense journey of opening his Michelin-starred restaurant, aKin. Initially trained as a chemical engineer, Eric's true passion for food led him to pursue a culinary career, starting with winning Master Chef Canada and then honing his skills in Asia under the guidance of celebrity chef Alvin Leung. He talks about the immense pressure leading up to receiving a Michelin star, the financial and emotional challenges of running a high-end restaurant, and the validation that came when Akin was finally recognized. Eric also shares insights into the importance of humility, continuous learning, and the joy and satisfaction that come from creating exceptional dining experiences. If you’re curious about what chasing a Michelin star really looks like behind the scenes, this is an episode for you. 

00:00 The Pressure of Earning a Michelin Star

01:58 Chef Eric Chong's Journey from Engineering to Culinary Arts

03:23 MasterChef Canada: A Life-Changing Experience

05:41 Training Under Chef Alvin Leung

15:07 Opening R&D Restaurant

25:52 The Vision Behind Akin

34:32 Challenges and Successes of Akin's First Year

36:08 Financial Struggles in Fine Dining

36:44 Vision and Challenges of a Blind Tasting Menu

38:02 The Importance of Accolades

39:52 The Impact of Michelin Star

45:04 Adapting to Increased Demand

48:38 Staff Loyalty and Work Culture

50:40 Insights from Dining at Top Restaurants

58:53 Balancing Passion and Personal Life

01:04:54 Advice for Aspiring Chefs

01:06:29 Maintaining Motivation and Success

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Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0