Alvin Cailan

Alvin Cailan was born in 1983 in Los Angeles County, California, and grew up in Pico Rivera. His early exposure to the culinary world began with washing dishes at a retreat house, eventually leading him to become a kitchen manager by high school. He pursued business studies at California State University, Fullerton, before a career turning point. After receiving a severance package from a construction company, he enrolled in the Oregon Culinary Institute, marking the beginning of his formal culinary training. Following his education, Cailan gained experience in notable kitchens such as Olympia Provisions in Portland, Oregon, followed by Bouchon and The French Laundry in Yountville, California.

In 2011, Cailan co-founded Eggslut, an egg sandwich food truck in Los Angeles, which quickly gained popularity. By 2013, Eggslut expanded to its first brick-and-mortar location within Los Angeles’ Grand Central Market. The brand has since grown internationally, establishing locations in cities such as Tokyo, London, Kuwait, Korea, and Singapore. Cailan authored a cookbook, “Amboy: Recipes from the Filipino-American Dream,” published in August 2020. His presence in media expanded with his role as the host of “The Burger Show” on First We Feast, available on YouTube and Hulu. He has also been featured as a host or guest on various television series, including “Burger Bucket List” (2023), “Hot Ones” (2022), “Snacked” (2022), “The Julia Child Challenge” (2022), “Recipe for Change” (2021), “View & Chew” (2020), and “Sean in the Wild” (2017).

Cailan’s career also includes leadership roles within established restaurant groups. In 2021, he was appointed head chef of Umami Burger. Looking to expand his culinary ventures, Cailan opened Greenlight Burgers in the Philippines in November 2025, further diversifying his restaurant portfolio. His work received significant recognition, with MSNBC declaring Eggslut the most Instagrammed restaurant globally and “Bon Appétit” including it in their Top 50 best restaurants in the United States. He has also been involved in initiatives aimed at supporting emerging culinary talent, such as Unit 120, a culinary incubator kitchen in Chinatown, Los Angeles.