We serve modern seasonal cuisine influenced by Chef/Owner Kevin Chen’s heritage and experience, particularly focusing on the elevation of Taiwanese-American culture and flavors.

Kevin Chen is a native New Yorker who discovered his love for cooking in his family’s bakery in Flushing, Queens. He began his culinary journey as a pastry cook at Soho House, eventually becoming pastry chef at One if by Land, Two if by Sea in 2010.

Pushing beyond the boundaries of pastry, Kevin pivoted to savory cooking — joining the kitchen at Grant Achatz’s Alinea in Chicago. He later helped open Apis Restaurant in Austin, drawn by its close ties to local farms. That commitment to seasonality and sustainability ultimately led him to Blue Hill at Stone Barns, where his culinary philosophy took deeper root.

His journey through some of the country’s most influential kitchens now informs the work at Red Paper Clip — a quiet, personal expression of experience, heritage, and place