About Chef Jo Chan
Jo Chan is an Austin-based chef who grew up in Southern California and trained at the San Diego Culinary Institute. She moved to New York City in 2012 and began her career at Nobu Fifty-Seven before working under Jonathan Waxman at Barbuto in the West Village, where she rose from line cook to Interim Executive Chef over three years. She then served as Executive Sous Chef at Upland before traveling to Scandinavia as the travelling Executive Chef for James Beard Award winner Marcus Samuelsson. She moved to Austin in 2018 and became Executive Chef at Eberly. She competed on Top Chef Season 19, which was filmed in Houston. In 2023 she opened Bureau de Poste, which was named Best New Restaurant by both Texas Monthly and Austin Monthly. Her Instagram is @chefjochan.
Episode Overview
André Natera sits down with Jo Chan for a conversation about what professional kitchens are actually like from the inside — the mentorship relationships that shaped her career, what competing on Top Chef demands of a working chef, and how she thinks about leadership and kitchen culture. Jo traces her path from New York to Scandinavia to Austin, talks about what she learned working under Jonathan Waxman and alongside Marcus Samuelsson, and shares her perspective on what it means to be a good diner, a good mentor, and a chef who stays humble through a career that keeps evolving.
Links & Resources
Jo Chan on Instagram: @chefjochan
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Visit Chef’s PSA Website → chefspsa.com
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