Anthony Inn
Lower East Side, Manhattan
Kin Gin sits behind the lobby of the Hotel on Rivington. The Modern Izakaya menu gives you a taste of Japan on the Lower East Side and NY-native Chef Tony is holding it down with innovative dishes for guests to enjoy. Behind the bar, Kin Gin might have the most beautiful gin and tonic New York has ever seen. Each garnish is placed with chopsticks to create a delicate and delicious bev. Don’t miss it.
Full name, age, where are you from?
Anthony Inn, Born in Taiwan and grew up in NYC.
What is your title and where do you work?
Executive Chef of Kin Gin on the Lower East Side
What inspired you to work in the food industry?
I enjoy striving for balance. Whether it be taste, color, or structure in a recipe. The camaraderie of a team with the same goals in the kitchen. It’s so fun to see the things in my head actually coming to fruition.
What is your biggest customer pet peeve?
Major food substitutions that are not based on allergies or dietary restrictions. We have strict protocols to avoid allergies and cross contamination ensuring everyone’s safety. Food safety is our top priority, for those with genuine allergies, please let us know in advance so we can create a safe and delicious experience.
What is your most blissful food moment?
There are too many to list to name, but I will never forget when I first learned how to make mayonnaise back in culinary school. Mayonnaise is just such an off the shelf item you pick up from a grocery store, so knowing it can be made fresh with just whipped eggs and salt blew my mind!
What dish do you want to perfect in the kitchen?
I am currently doing research and recipe development for a few summer dishes at Kin Gin. I have a really good watermelon and heirloom tomato dish where I pickle the rind in fish sauce. I’m still trying to find the perfect balance between the savory sweet undertone of the dish.
If you could shout out a colleague or friend in the industry who would it be and why?
I've been fortunate to work with some incredible industry titans and culinary geniuses. Their expertise has been invaluable, shaping me into the person I am today. I am incredibly grateful for those experiences. Now, I want to acknowledge the team I work with currently at Kin Gin. Everyone plays a crucial role - from the ancillary support staff and management to the corporate team and hotel leadership. It truly takes a village!
What is the best food city?
Compared to other cities I've lived in, NYC stands out for its intense focus on culinary technique. While access to certain prime ingredients might not be as readily available here as in California, the sheer density of the city creates a fierce competition for everything: resources, staff, raw materials, and niche of customers. It's a constant battleground within this 22 square mile island of Manhattan, forcing chefs to be incredibly skilled and resourceful.
How do you relax outside of work?
I enjoy riding motorcycles; it is very visceral for me. Or you'll find me passed out catching up on sleep on a couch with the TV on.
What is your astrology sign (including moon and rising)?
I know that I am a Leo, but other than that I am not too sure what moon and rising means.
