Meet the chefs behind your favorite cloud restaurants

EAT Club is proud to deliver delicious meals from diverse spots all around the Bay Area and Los Angeles, both from restaurants you know and love and from lesser known cloud restaurants. Cloud restaurants, kitchens that make restaurant-quality food designed for delivery with no front of house, have seen a spike in popularity with the rise of food delivery apps.  

In this post we spotlight chefs designing the menus for cloud restaurants like Blue Square Bistro, Lazuli, Kung Pao Kitchen, and Dabbawala, which we are fortunate to feature on the EAT Club menu. With experiences ranging from working at Michelin-starred restaurants at home and abroad to cooking for some famous stars, these chefs bring a host of finesse and flavors into their kitchens.


With over 20+ years of culinary experience, you know that Chef Tracy Hsu can definitely whip up a dish that takes your taste buds on a flavor adventure. She started out as a cook at Alex's in LA before flexing her knife skills as the Executive Sous Chef at Michael Mina's eponymous flagship restaurant in San Francisco. Not one to keep to traditional cuisines, she tried her hand at crafting molecular gastronomy experiences with two Michelin-starred chef, Paul Liebrandt, at Gilt in New York. From there where else could she go? To the stars, of course! Star Wars specifically, personally cooking and designing catering menus for George Lucas and Lucas Films employees.

tracyNot content with cooking delicious cuisine for just Jedis and Wookies, Tracy decided to bring her culinary prowess to the Bay Area. Starting with The Melt, she moved onto places like 800 Degrees Neapolitan Pizzeria and eatsa, transforming what fast casual dining means to the everyday person. Now she leads culinary development for cloud restaurants that serve an elevated lunch experience to thousands of diners every day. 


Tracy Hsu, Blue Square Bistro


Chef Shy Leong began his career as an Executive Chef for Trader Vic's where his claim to fame is that he helped bring their famous spare ribs sky high, specifically to United Airlines’ business class meals. 

After a couple of years flying high he took his talents to the classroom, working at Kitchen on Fire as the Director of Culinary Programs. There, he taught food novices how to break down taste into elements and gauge flavors.

Now, Chef Shy is using his talents to develop dishes like his favorite, Spicy Beef Noodle Soup for Kung Pao Kitchen. He is passionate about continually refining flavor profiles and dishes, and paying close attention to eater feedback and food trends to craft food that is loved by many. Learn more about the inspiration behind Chef Shy's favorite dish.

Chef Shy, Kung Pao Kitchen




Despite graduating with a degree in Marketing and International Business, Chef Shaza Banna turned her everyday passion for cooking into a reality. After graduating from the Culinary Institute of America she landed a primo job as a Sous Chef at The Modern in NYC. There she collaborated with the Executive Chef, Abram Bissell, on seasonal menus. Shaza became a private chef in Chelsea for a couple of years, and then went to ReThink Food, a non-profit that utilized excess ingredients from restaurants into healthy meals. Those meals were then distributed to various charities across NYC. 

Now she is creating, testing, QC’ing, and producing fine meals for hungry workers all across the Bay and LA. Learn more about Shaza's favorite dish, the Mezze Platter, she developed for the cloud Mediterranean restaurant, Lazuli.

Chef Shaza, Lazuli



Last but certainly not least is Sous Chef Will Thanapistikul. During her time studying nutritional sciences at UC Berkeley, she worked at The Wolf, a modern brasserie focused on French-forward California cuisine. She also worked at The Wolf’s sister restaurant, Wood Tavern, where she made some delicious, celebratory meals for the Golden State Warriors.  

After graduation her career took her back to her roots in Thailand where she staged at Le Du, a one-star Michelin modern Thai restaurant. While still in Bangkok she staged at another prestigious restaurant called 100 Mahaseth, a nose-to-tail traditional Thai eatery focused on sustainable cooking.

Will is bringing her international palate and ingredient obsession to cloud restaurants like Dabbawala, with inspired reinterpretations of classic dishes through the lens of California. Read more about her favorite dish, Tandoori Salmon with Masoor Daal, a light, modern take on traditional Indian flavors.

Sous Chef Will, Dabbawalla

We’re proud to be able to connect you to such talented chefs from both well-known restaurants and emerging cloud restaurants to bring you some of your favorite dishes on the EAT Club menu. You can look forward to more greatness from them this year!