Born in Kowloon, Hong Kong, and raised in Oakland, California, Chef Eddie Lam graduated from San Jose State and the California Culinary Academy, Le Cordon Bleu in San Francisco. Lam is well versed in the cuisines and cultures of the Far East and the North American Regions. Lam began his career with the Mandarin Oriental Hotel Group in Honolulu, Hawaii, then spent time traveling, working and learning about gastronomy in various culinary forward cities and countries. In 2006, he returned to the San Francisco Bay area, where he worked at ROE Restaurant as a lead line cook and sushi chef.
In the Bay Area, Lam has worked at many of the region’s notable Asian concepts, including Umi Tochi, the Ozumo group and the Straits Restaurant Group, where he became executive chef for this group of modern Southeast Asian concepts and for their sister concept, SINO/XINO, which specialized in modern Chinese cuisine and dim sum. Lam has also overseen units in Texas and Los Angeles. In 2015, Lam led kitchen design, construction and conceptualization of Straits’s new concepts, including Roots and Rye, and The Province- SJ, New American restaurants. While developing several concepts simultaneously might have been plenty for most people, in early 2017 Eddie opened a poke bowl concept, Pokii Eatery, INC. in Houston, Texas. In 2018, Lam was also a part of the opening of Hock & Hoof in DTLA.
His classic French, Japanese, and Chinese training and global experiences are on full display at Crystal Jade Culinary Concept, where he was the Corporate Executive Chef, USA. Working for an international brand with more than 100 outlets in 27 cities across Asia and the United States.