Sue Chin

Coming Up

Sue Chin’s early formation moved across service and design before settling into ownership. Full Sail gave her the start; Seito Sushi in Winter Park gave her the room-level discipline of restaurant service, where pace, poise, and instinct had to stay in step. A later role at a theme park design company added another working language: how built environments shape guest perception, and how presentation can carry the experience as much as the menu or the room itself. That mix eventually brought Sue back to restaurants with a wider operating view. The work reflects a long accumulation of practical exposure across different settings, with each stop adding another piece to how a place is run and how it feels to the people inside it.

Where They Are Now

Sue Chin’s role as co-owner lives in the space where guest experience is shaped from the inside out, drawing on both frontline restaurant work and time spent in a theme park design company. The through line is not a dramatic pivot but a steady expansion of perspective: how service moves, how space reads, and how a room can be made to feel considered without losing energy.

In Their Words “After I graduated, I got a job in a theme park design company and worked there for about five years.” Five years in theme park design meant working where concept and execution had to match, and where atmosphere was part of the job, not an afterthought. Coming after Full Sail and before her return to hospitality, that stretch added a design-minded lens to Sue Chin’s understanding of how experience is built. “I only worked at Seito for six months, but that’s when I met the Chin family.” Six months at Seito Sushi in Winter Park was a short run, but not a small one. The work itself was brief; the connection it produced carried further. In restaurants, short chapters can still redirect a career, and in Sue Chin’s case, that period became one of the links leading toward Good Salt Restaurant Group.