Chef Lien Lin
Chef Lien Lin
Lien Lin's love for food started at a very young age. Her family fled from Vietnam as refugees, spending several years in a Hong Kong refugee camp where her mother sold street food, before arriving in Saratoga Springs, New York in 1981. Her family members became restaurant workers and she observed her father practice wok-tossing with leaves, pine needles, and acorns atop an old oil drum, while she pretended to cook in her sandbox. Her family eventually opened their very own Chinese restaurant in upstate New York, and it was in helping her parents wash dishes and fold wontons at the family restaurant that Lien discovered her love for the culinary arts.
Lien Lin graduated from The California Culinary Academy in San Francisco in 2002 and joined The Slanted Door. Over the course of ten years, she advanced from line cook to Executive Sous Chef at the Slanted Door Group. During this time, the Slanted Door grew from one restaurant to a restaurant empire with seven restaurants and worldwide recognition.
From 2010 to 2014, she served as Executive Chef for Mama Tong, a producer of Chinese healing soups packaged for retail consumption, and has been a member of the Advisory Board of the Asian Culinary Forum since 2009.
In February 2015, she opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is Executive Chef and works alongside her business partner and husband, Edward Lin.Visit Website
Chef Lien Lin's recipe
Salmon with Preserved Lemon Butter
w/ Roasted Baby Bok Choy and Garlic RiceRead more
w/ Rice Noodles, Baby Shiitakes, Bok Choy and CarrotsRead more
Braised Tofu in Black Bean Sauce
w/ Black Rice and Roasted Heirloom CarrotsRead more
w/ Spicy Ginger Sauce, Red Rice and Mustard GreensRead more