This belief is what drives Evelyn Yap to find sustainable solutions for a better food future, advocating for education and fair accessibility to eating well at every opportunity.

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In her early 30s, Evelyn followed opportunities that let her experience life in the US, China and Thailand, further expanding her multicultural identity. During this time, she worked at various Michelin-starred restaurants, including restaurants Caper and Cadence by Dan Bark as the opening sous chef. However, it was Evelyn's time at California's iconic Rustic Canyon restaurant that formed her ideology of farm-to-plate cooking.

 

In 2017, Evelyn created "Happivore Supper Club," bringing together this principle with Thailand's finest farming to serve tables across Asia and the US. Since the pandemic struck in 2020, she redirected her efforts to galvanize fellow chefs to cook and help feed Bangkok's most food-insecure communities. Her endeavors were featured in Wine & Dine Magazine, Bangkok Post and Channel News Asia.

 

Sensing a growing global need for purposeful wellness, Evelyn is building upon her food passion by undergoing certification with the AFPA's world-class accreditation in Holistic Nutrition. She has been commissioned to create food and kitchen design solutions for consumer brands and real estate properties seeking a more significant role in a sustainable future.

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As Evelyn follows her belief, "Do what's right for tomorrow, today," her passion facilitates her vision for a better food future, from sustainable design solutions to incredible food and revolutionary farm-to-plate concepts.