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Hsing Chen

Chef

Asador Bastian - Chicago
Chicago, Illinois

At Eat Well Hospitality, Co-Founder Hsing Chen oversees Andros Taverna alongside Co-Founder Doug Psaltis, as well as the pastry program and communications. She draws upon her pedigree as an esteemed pastry chef and an Emmy-winning journalist with a background in communications. The pastry program at Andros Taverna reflects her creativity and ability to step into new genres—in this case Greek—and present complex yet simply delightful desserts.

Chen has honed her craft at some of the most prestigious kitchens in the country, led the pastry team at The French Laundry, spent time at Masa’s in San Francisco, and helped open Manresa Restaurant in Los Gatos. Originally from the Bay Area, Chen moved to New York City in 2006 and became the Executive Pastry Chef at Country Restaurant, where she oversaw the fine dining restaurant along with a busy bistro. She brought back the long-lost tradition of the mignardises cart presented at the end of fine-dining meals, offering as many as thirty varieties of petit fours and confections.

She later did stints as Corporate Pastry Chef for Jean-Georges Management where she created desserts for Mercer Kitchen, JoJo, Perry Street and Vong in New York City. Chen went on to become Executive Pastry Chef for the esteemed Peninsula Hotel in New York City. With her experience in fine-dining, combined with her cultural heritage, she created traditional French pastries with Asian flair. During her time in NYC, Chen was recognized by New York Magazine as one of New York City’s top cake/dessert stylists.

Chen relocated to Chicago in 2011 and became the Executive Pastry Chef at the Peninsula Hotel in Chicago, managing a staff of pastry cooks and bakers that crafted desserts for all the food and beverage outlets of the hotel—including breakfast and French pastries for Pierrot Gourmet, fine-dining desserts and afternoon tea for the Lobby, Chinese influenced desserts for Shanghai Terrace and custom dessert buffets for

banquets. Chen showcased her passion for chocolate each week with a decadent chocolate buffet each Friday and Saturday in the Lobby.

After leaving the Peninsula Hotel, Chen consulted on dessert programs for many of Chicago’s popular restaurants and hotels. She created a wide range of desserts for several Lettuce Entertain You restaurants including RPM Italian, RPM Steak, Bub City, Booth One, Ramen San, and Sushi San. Her desserts and have been featured in several publications including Today’s Chicago Woman, The Chicagoist, ABC News, CS Magazine, Food Arts, WGN News, The Cooking Channel, and Food Network.

On the communication’s side, she served as a research assistant for television news—including Dateline NBC—worked as an associate producer for several documentaries, and created innovative content for technology startups like TiVo. Chen has a knack for marrying soundbites with images to tell impactful stories. With her creative eye for detail, food photography, and media know-how, she supports mission-driven hospitality related projects by creating content and communication strategies with some of today’s most interesting chefs, activists, and brands.

In October 2022, Chen co-founded Eat Well Hospitality with her husband, Chef Doug Psaltis, after the success of Andros Taverna—the most personal restaurant they’ve opened together as a husband-and-wife team. From the start, the restaurant received local and national recognition ranging from “Best Restaurant in Chicago” from Chicago Tribune’s Readers’ Choice Awards to Esquire’s “Best New Restaurants in America, 2021.”

In March 2023, Chen and Psaltis revived the iconic “Flair House” at 214 W Erie St.—a River North Gallery District townhouse originally built in 1883—and brought it back to life as Asador Bastian, an homage to iconic Chicago chophouses and inspired by the grill houses (“asadors”) of San Sebastian, Spain that are famous for serving the best steaks in the world. The restaurant has received widespread acclaim, including three stars from the Chicago Tribune and being named an Esquire “Best New Restaurant in America, 2023,” as well as one of the best steakhouses in the world by World’s 101 Best Steak Restaurants.