Mei Lin

Mei grew up working alongside her father at their family-owned-and-operated restaurant outside Detroit, where she learned the fundamentals of being a well-rounded cook and running a restaurant. Throughout the years she has had the privilege of working for some of the most revered chefs in the industry such as Michael Symon (Roast), Marcus Samuelsson (C-House) and Wolfgang Puck, whose company provided much of her early training and refinement of skills during her three-year involvement. After spending time cutting her teeth at Spago Las Vegas, she eventually moved to West Hollywood to join Michael Voltaggio's opening team at ink.Read More

Mei grew up working alongside her father at their family-owned-and-operated restaurant outside Detroit, where she learned the fundamentals of being a well-rounded cook and running a restaurant. Throughout the years she has had the privilege of working for some of the most revered chefs in the industry such as Michael Symon (Roast), Marcus Samuelsson (C-House) and Wolfgang Puck, whose company provided much of her early training and refinement of skills during her three-year involvement. After spending time cutting her teeth at Spago Las Vegas, she eventually moved to West Hollywood to join Michael Voltaggio's opening team at ink. in Los Angeles. She spent the last three years there moving up the ranks to eventually become a sous chef at the critically-acclaimed establishment.