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Chef Alvin Cailan’s career began with an elite pedigree comparable to many leading fine dining chefs: a French classical culinary education at Oregon Culinary Institute followed by grueling stints at some of the West Coast’s finest restaurants including Matthew Lightner’s Castagna, Elias Cairo’s Olympic Provisions, and Thomas Keller’s Bouchon and French Laundry. After graduation, Alvin served as Michael Hannigan’s chef de partie at Portland, Oregon’s Ten 01, before returning to California to work at Chef David LeFevre’s MB Post. Then Alvin went rogue…

Chef Alvin first grabbed the attention as a trailblazer in the culinary world when he launched the Eggslut food truck in Los Angeles. The truck rapidly became a foodie cult favorite that specialized in affordable egg sandwiches executed with the techniques and innovation of a classically trained, fine dining chef.

The overwhelming popularity of the food truck prompted Alvin to launch Eggslut as a phenomenally successful brick and mortar at Downtown Los Angeles’ Grand Central Market. It is The Most Instagrammed Restaurant in America. To this day, the it has lines at all hours out the door.

The first Eggslut location quickly hatched sister restaurants in Venice Beach, the Cosmopolitan Las Vegas and a soon to be opened spot at the Brand in Glendale, California.

2014’s Rising Star Chef then turned his attention to his true passion: supporting other aspiring restauranteurs and the promotion of Los Angeles’ Filipino food movement. Within a year, Unit 120, Chef Alvin’s pop-up kitchen space became the incubator for Amboy, his critically acclaimed Filipino Food venture along with the award-winning Filipino pop-up turned future brick and mortar, Lasa.

In 2016 alone, Unit 120 was the launching pad for three of La Weekly and Los Angeles Magazine’s Top Ten Restaurants of the Year: including Howlin’ Rays, Here’s Looking at You, and 71 and Above.

Armed with his success as a maverick in the culinary world,  Chef Alvin is now focusing on his true passion:  bolstering the modern Filipino Food movement across the country.

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Filipino food in America has traditionally been overshadowed by her older sisters - with Chinese, Japanese, Thai and even Vietnamese food taking its place in the national culinary spotlight. But now the modern Filipino Food Movement is starting to ignite the appetites of mainstream Americans from coast to coast.

Today, Chef Alvin Cailan is arguably America’s most high profile champion of an unprecedented Filipino Food movement.

With numerous guest appearances on television, online and at prestigious food festivals and special event dinners, Alvin is converting the discriminating American foodie into devotees of Pinoy Food.

In the last year alone, Alvin has been featured as the ambassador for modern Filipino Cuisines in prestigious publications like Bon Appetit, Sunset Magazine, New York Times, Saveur, Food and Wine, and Bloomberg.

Chef Alvin Cailan’s reputation as a culinary trailblazer has prompted Jonathan Gold, the Pulitzer prize-winning Godfather of Food Critics to crown him, “The King of LA.”