Chef Bios - Patrick Lin
Born and raised in Hong Kong, chef Patrick Lin has embodied an East-meets-West culinary style that has become his signature, having shifted from Hong Kong and Canada for much of his highly regarded career.
Lin began his culinary career when he joined the Regent Hotel, Hong Kong in 1980 as a kitchen clerk. Determined to satisfy his passion for cooking, he spent his days off working in the kitchen as a trainee. After two years, his commitment was rewarded with an appointment to junior chef and then a promotion to senior chef in the main production kitchen.
Under the mentorship of executive chef Gray Kunz at the hotel, Lin developed and perfected his style of blending Western and Eastern cooking techniques. During this time, his culinary excellence was recognized with awards from the Hong Kong Food Festival, the International Culinary Art Exhibition "Culinary Olympic", as well as designation as "The Most Outstanding Chef" from the Food & Hotel Asia International Salon Culinaire.
After a decade at the Regent Hotel, Lin immigrated to Canada in hopes of experiencing the cuisine and culture of the Western world. He became chef of the highly regarded Truffles restaurant at Four Seasons Hotel. During his tenure, Truffles earned a five-diamond designation by AAA/CAA, as well as the DiRONA award, and Mobile Five Star Award.
After four outstanding years at Truffles, Lin returned to Hong Kong as executive chef of Quo Quo Restaurant, catering to a sophisticated local and international clientele. Moving later to Paramount Restaurants Ltd. as culinary Consultant, he oversaw the team of chefs at their five restaurant sites: Bacchus, Cosmic Noodles, Pomeroy, Replays and Wild Orchids. While in Hong Kong, he also held positions at Joyce Café Restaurant and The Excelsior Hotel.
Lin returned to Canada in 1998 as chef de cuisine at Truffles. A year later, he joined the Metropolitan Hotel Toronto and Hemispheres Restaurant & Bistro as executive chef. Here, Lin was responsible for overseeing all aspects of the Metropolitan's culinary program, including banquets, in-room dining and the restaurant. On occasion, Chef Lin also shared his knowledge of Chinese cooking with the team at Lai Wah Heen, the Metropolitan Hotel's elegant and innovative Chinese restaurant.
In 2002, Lin traveled back to Hong Kong to become executive sous chef at The Royal Garden Hotel. His job encompassed the management of the food and beverage operation of the hotel, including its restaurants – Dong Lai Shun, Inagiku, The Royal Garden Chinese Restaurant, Sabatini and Greenery.
In early 2007, Canada and the Metropolitan Hotels' family of restaurants beckoned him again, this time as executive chef of Senses Restaurant, located at the SoHo Metropolitan Hotel in Toronto.
A graduate of the Educational Institute of the American Hotel and Motel Association, as well as additional programs in Hong Kong and North America, Lin has become a master of the culinary arts and a highly respected chef worldwide.