Born and raised on Gadigal land (Sydney, Australia), Xinyi began her professional life in law, studying and working in Australia, China, India and the Netherlands, across legal aid, international criminal law, government and commercial practice at Herbert Smith Freehills. 

In a subsequent career change, Xinyi moved to New York to work in food and hospitality. Here she gained broad experience in the industry, cooking and managing service at renowned establishments including Union Square Hospitality Group, El Rey (now closed) and Andrew Tarlow’s restaurant group, in beloved institutions Marlow & Sons, Diner and Achilles Heel.

Xinyi is a producer of cultural events and creative programs, curating food-focused festivals such as Happy Family Night Market (New York) and Powerhouse Lane (Parramatta Lanes, Sydney), to creating intimate and experimental dining experiences. Her favourite moments have involved collaborating and cooking with friends for pop-up events, from a Lunar New Year party in Mexico City, to farm dinners in upstate New York. Xinyi’s diverse experience has fostered a unique perspective on food, underpinned by an emphasis on sourcing locally and sustainably, and an approach to cooking that is driven by curiosity and a deep respect for culture, both her own - Chinese-Malaysian - and others.

A short trip back to Australia in 2020 became extended due to the COVID pandemic, during which Xinyi continued to cook and experiment through her creative platform, Megafauna. Xinyi has since worked in a number of kitchens in Sydney, including as opening head chef at Cafe Freda’s (now closed) and three-hatted restaurant Firedoor (NSW Restaurant of the Year 2023), whilst maintaining her commitment to advocacy through work with enterprises such as Welcome Merchant, Two Good Co and OzHarvest.

Xinyi currently leads Powerhouse Food, a multilayered program at the Powerhouse Museum that explores the deeper contexts of food - including history, culture, agriculture, innovation and technology - across hyperlocal and global perspectives. Xinyi's practice as a food curator, creative producer and chef, continues to evolve through select collaborations and projects that explore the rich intersections of food, culture, politics and identity.

I live and work on the land of the Darug and Gadigal people. I respectfully acknowledge the Traditional Custodians of this land, and Elders past, present and emerging.

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Website: Little Troop