Chef preparing dish

Yu Min Lin’s approach to cooking is inspired by his extensive training and experience in both Japanese and French cuisine for over 20 years abroad and here in California. He aims to source wild, sustainable, and seasonal ingredients from land and sea. The goal is to bring out the natural flavors of freshness and present the dishes in a simple and pure form.

Since he was 14 years old, Yu Min began his culinary career as an apprentice and worked his way up to Executive Sushi Chef at Shintori Cuisine Japonaise in Taipei and Shanghai. During his 10 years at Shintori, Yu Min was also trained extensively under traditional Japanese chefs in Tokyo and Yokohama, honing his knife skills and knowledge to bring out the best of the highest quality fresh seafood.

After moving to Los Angeles in 2001, Yu Min took a position as a line cook at Water Grill where he worked with celebrated chef Michael Cimarusti. Chef Cimarusti’s classical French cooking techniques have a great influence on Yu Min which is reflected in his cuisine.

Yu Min then accepted Chef Cimarusti’s invitation as opening Sous Chef at Providence in 2005 and was promoted to Chef de Cuisine after two years. During his tenure at Providence, the restaurant was named “One of America’s Top 50 Restaurants” by Gourmet Magazine, “Best Seafood Restaurant 2006” by LA Magazine, and awarded two stars by the Michelin Guide. To further develop his culinary skills and techniques, Yu Min performed stages at The French Laundry in Yountville and Manresa in Los Gatos.

While on a family trip to the San Francisco Bay Area, Yu Min was recruited by Alexander’s Steakhouse to be it’s opening Executive Chef at The Sea in Palo Alto. With his passion and impeccable culinary background, Yu Min aims to redefine the seafood culinary experiences in the Bay Area.

Chef Yu Min Lin has a sophisticated yet simple philosophy when it comes to his cuisine. Chef Lin’s main focus is recreating traditional Japanese and French techniques to compose contemporary dishes. Taking fresh seasonal ingredients and transforming them into a culinary experience is Chef Lin’s approach to introducing guests to his cuisine. Chef Lin procures most of his fresh produce from local growers at the Palo Alto Farmers Market every Sunday. He uses local farms including Tomatero Farm, Heirloom Organic Farm, Ecopia Farm, and Iacopi Farm to acquire the finest products available.

In his free time, Yu Min enjoys fishing, swimming, and tending his own organic vegetable garden at home with his wife, Diana and young daughter, Nerissa.