How do chefs and cooks come up with names for their dishes?!
Well, for the most part, a name for a dish isn't so much a name as it is a description.
You should aim to keep it simple by highlighting the main ingredients only. Do not get too bogged down with the details and avoid over-zealous names (such as foreign languages!).
It can be from anywhere.
Sometimes the name can reflect the chef who created the dish.
Sometimes it can reflect the ingredients used.
A co chef and I developed a wild rice pheasant soup we called Autumn Harvest soup.
I developed an omelette I like to call the Eye opener. The fillings are spicy.
Its sort of fun and the more creative the name, the easier on the tongue, the easier to remember.