Lucas Sin launched his culinary journey by opening his first restaurant at the age of 16 in an abandoned newspaper factory in Hong Kong. He furthered his education by studying cognitive science and English at Yale University where he also ran a series of student-led restaurant experiences known as Y Pop-up. Sin built his culinary repertoire through immersive experiences in Seattle, Hong Kong, New York, and notably at Kikunoi Honten in Kyoto. He has also honed his skills at Modernist Cuisine in Seattle and Michelin-starred kitchens in Hong Kong and New York.

Presently, Sin is the chef and culinary director of Junzi Kitchen, a modern Chinese restaurant with initial locations in New Haven and expansions close to New York University and Columbia University in Manhattan. Apart from the traditional bings and noodles at Junzi Kitchen, Sin explores innovative culinary ideas through his Junzi After Hours menu, boasting unique versions of comfort foods such as instant noodles, fried chicken, and juicebox cocktails. His creativity, however, does not stop at the kitchen. He hosts a monthly dinner called Chef's Table, which serves as a platform for chefs and artists to explore and discuss the intersection of Chinese food with other cultural influences.

In addition to his culinary responsibilities, Sin contributes to the discourse on Chinese cuisine and culture through his writings for Lucky Peach and Cleaver Quarterly. His culinary prowess and innovative approach to food have earned him recognition in the industry, demonstrated by winning the 2019 StarChefs New York City Rising Stars Award.

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