From a pandemic pivot to a multi-faceted empire, Evelyn Chick’s journey is a masterclass in resilience, creativity, and innovation. What began as a modest project sharing cocktail recipes during lockdown quickly blossomed into Evelyn Chick Projects Inc., an umbrella of ventures redefining the city’s hospitality landscape. From launching her business and generating $1 million in sales during her debut year to releasing her own cocktail book, Chick has turned necessity into an art form.
With Ahma, her grandmother-inspired event space, and Node Studio, a creative hub for influencers, she’s built spaces that nurture community and collaboration. Chick’s minimalist, intentional approach—reflected in everything from her glassware line to her celebrated cocktail book—proves that authenticity is her secret ingredient. Through it all, she’s championed cultural representation, reshaping Toronto’s food and drink scene while showing that true hospitality is an act of care and creativity.
This profile is part of a larger series called Momentum, presented by Monogram Appliances, which aims to celebrate Asian leaders. Listen to the conversation or continue reading below.
Let’s start with your journey and how you built the business you have today.
Evelyn Chick: During the pandemic, like so many others, I was laid off from my role as a hospitality executive. I decided to channel my energy into Evelyn Chick Projects, which has become my umbrella company.
It started as a passion project, posting recipes online. Then people began asking me for help with their bar programs when dining in wasn’t an option. Over time, it evolved into this little beverage haven for virtual cocktail classes.
That’s when Love of Cocktails was born—a cocktail experience and gifting company. We sold a lot of cocktail kits, and in the first year alone, Evelyn Chick Projects and Love of Cocktails brought in $1 million in sales and services. It was insane. I went from nothing to learning about packaging, shipping logistics, finding space, and hiring staff. It was a crash course in entrepreneurship born out of necessity.
As demand grew, I needed a new production space, which led me to Ahma. It’s a beautiful event space named after my grandmother, one of the most driven people I know. Initially, it was a production space for cocktail kits, but as in-person events returned, it became a hub for pop-ups, cocktail classes, and chefs who needed a space. It became an incubator for young entrepreneurs.
Fast forward a year, I found a larger event space and stumbled upon the opportunity to open my cocktail bar, Simpl Things. It’s an all-day cocktail and snack bar with Italian food during the day and an Asian-inspired menu at night. It was a big risk, but people embraced the concept.
I’ve built a strong team over these four years, which has been instrumental. Alongside my partner, I also launched a minimalist glassware line called Story and recently started Node Studio, a creative collaboration space. Oh, and somewhere in there, I wrote a cocktail book, which celebrated its first anniversary this September.
The pandemic was such a pivotal moment for you. Do you think you would have pursued this path if it hadn’t happened?
Evelyn Chick: Before the pandemic, I thought my ceiling was being a hospitality executive—climbing the corporate ladder and contributing to someone else’s vision. I never considered building something of my own. The pandemic removed that safety net and forced me to trust myself.
Growing up, my family was always involved in some form of business. My dad invested in restaurants in Hong Kong, and my grandfather owned one. So, hospitality was always part of my life, but I never thought I’d create something from scratch.
Did your ventures come from a plan or necessity?
Evelyn Chick: For me, success in such a saturated and talented industry comes from finding gaps to fill. During the pandemic, people needed spaces to create, cook, and make drinks, so Ahma filled that gap. Now, with social media being everything, Node Studio is my way of addressing the rise of influencers and content creators. Collaboration has been key to growth. I love introducing new ideas or putting a fresh twist on existing ones.
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You live and breathe hospitality. Starting a business is almost like creating a cocktail—certain ingredients are essential. What’s been the foundation for your success?
Evelyn Chick: The people you surround yourself with are everything. At some point, you can’t do it all on your own. Having a strong team allows you to focus on growth while creating opportunities for others to bring fresh ideas. Building a great team and culture has been the backbone of Evelyn Chick Projects. It’s an investment, but it always pays off.
What does hospitality mean to you?
Evelyn Chick: Hospitality is about caring for others with compassion and empathy. It’s not just service—it’s creating an environment where people feel comfortable and welcome. For example, when designing spaces like Ahma or Simpl Things, I think about every detail: table spacing to accommodate all body types, music volume for different crowds, and so on.
True hospitality is about thoughtful consideration for every guest.
Your family’s background in hospitality and naming Ahma after your grandmother—is your cultural heritage a big influence?
Evelyn Chick: Definitely. Growing up, my family was incredibly hospitable. I used to think it was annoying that my grandmother was so meticulous about every little thing, but now I see how those details make people feel welcome. That warmth and attention to detail have translated into my spaces. Your upbringing shapes how you approach life, and for me, it’s been about bringing that same care into my businesses.
Was there a dish from your early years that you feel is symbolic of that time in your life? And is there another one that represents where you are in life right now? Or maybe a drink?
Evelyn Chick: Oh, definitely. There are a few that stand out. One dish that’s hilariously significant translates to “runny egg with beef.” It sounds strange, but it’s a rice dish with tomato, egg, ground beef, and just a few other ingredients. The textures are amazing—so simple but so comforting.
It’s very Hong Kong. My family always argues about how it should be prepared—whether the rice should be fried, what temperature the egg should be, or how the beef should be cooked. Every time, we end up ordering three or four versions because everyone has their own preference. But that dish has become so symbolic for us. It’s simple, but it sparks conversations and brings us together.
Another memory I cherish is my father’s love for scotch mixed with green tea. It used to seem like the weirdest combination, and even his friends would tease him about it. But he loved it that way. Now that I’ve studied cocktails and flavour balancing, I realize it’s actually a fantastic combination. I even created a drink in my book For the Love of Cocktails in his honour called “The Eddie”—a scotch-based drink with matcha and a touch of honey, just how he liked it.
Toronto has an incredible food and drink scene—world-class hospitality with so many global influences. There’s also a strong community of Asian Canadian entrepreneurs in the industry. Have you found a sense of community within that space?
Evelyn Chick: Absolutely. The community is strong, and it’s growing. I think it should grow even more. There are people I deeply admire. Some of us are in a group chat where we share resources—like who to call when a fridge breaks down, which happens more often than you’d think.
The representation of Asian Canadian voices in hospitality right now reflects the city’s diversity. We’re seeing so many restaurants and bars opening by AAPI folks—people bringing their lived experiences into their spaces. A great example is my friend Eva [Chin], who recently launched Yan Dining Room. It’s sold out until next year! She’s worked with Michelin-star chefs, cooked globally, and is such a great storyteller. Her ability to modernize traditional dishes while honoring their cultural significance is incredible.
Then there’s Colin Li from Hong Shing, who’s modernizing an iconic Asian restaurant, and Chef Nuit Regular, who’s brought so much flavour and artistry to her multiple restaurants. These spaces are redefining what people expect from Asian cuisine—they show that it’s not just cheap eats but a craft that involves local ingredients and deep passion.
Representation isn’t just about dishes, but also about the people leading these establishments. How do you see that representation opening doors for others and expanding perspectives on what Asian cuisine can be?
Evelyn Chick: It’s happening in so many ways. Take something like Takja Korean Barbecue, which elevates Korean cuisine to a more fine-dining level, unapologetically charging premium prices for premium quality. And people are embracing fusion cuisine in a new way—honouring traditional recipes while also innovating. Toronto’s culinary landscape has always been world-class, but it’s evolving. You now see restaurants bridging gaps—offering accessible entry points for people unfamiliar with certain flavors, while also creating bold, premium experiences.
If you could sum up your post-pandemic experience—Evelyn 2.0—in a cocktail, what would it be?
Evelyn Chick: That’s easy—a 50/50 Gin Martini. Before the pandemic, I wasn’t as confident in myself. During that time, I found my voice—not just in building businesses, but in understanding the community around me.
The Gin Martini represents that simplicity and clarity. It’s straightforward, but small tweaks—like changing the vermouth or the gin—can add complexity. It mirrors my approach now: focused on core values but with room for innovation.
That philosophy seems reflected in your brand—minimalist, high-quality, and purposeful.
Evelyn Chick: Exactly. Less to hide behind, more authenticity. Authenticity is so important for success. If you’re creating something that doesn’t feel true to you, it just won’t resonate.
When you design cocktails or create spaces, is the process similar?
Evelyn Chick: Yes, because both start with purpose. When I create a cocktail, I think about what I’m trying to achieve. For instance, at my bar Simpl Things, the goal is to introduce people to something new while keeping it approachable. It might be a sake-based cocktail with familiar flavors to ease them in. It’s about leveling up the experience without alienating anyone.
The hospitality industry can be tough. What advice would you give to someone looking to take the leap into this space?
Evelyn Chick: Be intentional and true to yourself. Success comes from having a clear purpose and staying authentic to your vision. It’s a challenging industry, but if you approach it with passion and purpose, the rewards are worth it.
