Mei Lin

Mei Lin

Los Angeles

About Mei Lin

Born in China, Mei Lin and her family immigrated to the United States when she was only 3 months old. Her family planted roots in Dearborn, Michigan. She grew up working alongside her father at their family-owned and -operated restaurant, where she learned the fundamentals of being a well-rounded cook and how to run a restaurant. She cut her teeth at many revered restaurants but credits most of her formal training and refinement of skills to her time at Wolfgang Puck's Spago Vegas and Michael Voltaggio's ink. in Los Angeles. As part of the opening team at ink., she moved up the ranks becoming a sous chef at only six months after the opening. She most recently earned the title of Top Chef on Bravo TV's Emmy-winning show to much acclaim. Previously, she won her episode in Esquire TV's Knife Fight and was selected at one of Eater' Young Guns in 2014 and Zagat's 30 Under 30 in 2015. Currently, she is currently dedicating her time to travel and research.

Where I Go Out

At My Venues

“Har Gow” Tortelloni en Peking Duck Consommé
$$, Reservations, American, Downtown Los Angeles
"As I was testing for Peking ducks I had a lot of left over carcasses. First thing that came to mind was to make a brodo. But there’s nothing more sexy than a properly made consommé. The har gow filling doesn’t get overshadowed by the duck consommé at all but compliments it quite nicely. This won’t be on the menu at @wheeleyum"
At my venues
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