Rising Star Chef Alvin Cailan of eggslut - Biography

Alvin Cailan grew up with was a strong work ethic, the kind that had the young Filipino Angelino going from dishwasher to kitchen manager, and later studying business at California State University. So when some backwards luck landed him two years’ severance from a construction firm, Cailan used the money to work toward a culinary future.

Cailan went to the Oregon Culinary Institute, meanwhile staging at Matthew Lightner’s Castagna, Elias Cairo’s Olympic Provisions, Bouchon, and The French Laundry, as well as Spago and Hatfield’s in his hometown.

After graduation, Cailan served as chef de partie at Portland’s Ten 0 before returning to California to work at David LeFevre’s MB Post. Skilled, hungry, and in love with eggs, Cailan independently launched egg concept Egglsut as a six-month pop-up. Wildly successful, Cailin opened a permanent stand in Grand Central Market, with plans to launch the Eggslut brand all over Los Angeles. In 2014, he won the StarChefs.com Rising Stars Concept Award.