We caught up with the brilliant and insightful Sydney Rae Chin a few weeks ago and have shared our conversation below.

Sydney Rae , thanks for taking the time to share your stories with us today What’s something you believe that most people in your industry (or in general) disagree with?

When people think of the food industry, people often think of FX series “The Bear” or the movie “The Menu.” Although as someone who has come from a performing arts background, I never truly understood the brigade system beyond creating structure. Abusive workplaces for the culinary industry are far too often the norm. It shouldn’t be a norm at all considering this greatly impacts the mental health of back of house. Lack of clear communication is the biggest problem I’ve seen from management. I saw this at the last workplace I was at once our head chef left; the difference between his leadership and the culinary director’s leadership was astounding. The first head chef at my last place was never afraid to get down in the weeds with us, sweep, or even jump into the dish pit if needed. He always promoted learning while emphasizing at the end of the day that it’s simply food. Far often, management makes the tiniest mistakes seem like the end of the world. Every mistake for our first head chef was simply a learning opportunity to grow from. I went from not being able to chop well to being able to breeze through a case of lettuce. His leadership has left a lasting impact on me on terms of how I show up as a leader in the kitchens I run.

Sydney Rae , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

Food was always more than just food. It was memory, connection, and a way to communicate when words weren’t enough. I didn’t start out in kitchens; I started with stories. With a background in media arts production, I was drawn to the way narratives shape our experiences—how a single image, a fleeting moment, or a well-told story could transport someone, make them feel something. But over time, I realized that the most visceral stories weren’t being told on screens. They were happening at the table.

I found myself gravitating toward kitchens, drawn to the rhythm of prep work, the alchemy of ingredients transforming into something greater than the sum of their parts. My first real immersion was at Picnic, where I worked as a prep cook. There, I saw firsthand how technique and creativity intertwined, how a single dish could be an experience. But food wasn’t just about precision—it was about people.

That realization led me deeper into food, not just as a craft, but as a means of building something bigger. Before that, I became involved with The People’s Kitchen Philly, where food was more than a commodity—it was a tool for nourishment, empowerment, and community building. At PAQ (Philadelphia Asian Queer), I saw how food could bridge cultures and identities, creating space for people to feel seen and valued.

At some point, I realized I didn’t just want to cook—I wanted to create experiences. That’s how The Last Call 888 was born. It became the culmination of everything I loved: storytelling, hospitality, and the magic that happens when people gather around a table. With a menu that evolves constantly, sometimes on a whim, I found joy in spontaneity, in crafting meals that felt personal, like dining at a friend’s house—except that friend just happens to love making fresh pasta at 2 AM.

Now, every meal I cook is a reflection of that journey. It’s a little bit of my past, my inspirations, my community, and my ever-evolving relationship with food. And at the heart of it all, it’s about what brought me here in the first place—the belief that food isn’t just something we eat. It’s something we feel something that brings us home, even if just for a moment.

What’s worked well for you in terms of a source for new clients?

Word of mouth has been the best way to find new clients aside from social media. I think people hearing from others who’ve experienced my offerings are the best ambassadors for my work.

We’d love to hear the story of how you built up your social media audience?

Prior to diving into the culinary world, I briefly did sex education as well as relationship education; i had already built up an audience through that by connecting with others through my stories. With food, I just started showing up with what I was making while opening up about the stories behind the food, People love having a personal connection with you, which can sometimes or often turn into parasocial relationships. What’s helped me is to keep showing up and showing up as I am.

Contact Info:

• Website: https://sexysoupdumplings.com
• Instagram: https://instagram.com/sexysoupdumplings
• Other: https://www.goodthingsphl.com/people/sydney-rae-chin

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Image Credits

Gab Bonghi, SGW Photography