Patrick Lin
Encyclopedia
Patrick Lin, is Senior Executive Chef for Metropolitan Hotels, overseeing the company's five restaurants in Toronto
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Under the mentorship of executive chef Gray Kunz at the hotel, Lin developed 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 Olympics”, as well as designation as “The Most Outstanding Chef” from the Food and Hotel Asia International Salon Culinaire.
After a decade at the Regent Hotel, Lin immigrated to Canada, becoming chef of the Truffles restaurant at the 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 years at Truffles, Lin' returned to Hong Kong as executive chef of Quo Quo Restaurant. Moving later to Paramount Restaurants 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 and Bistro as executive chef where he oversaw the Metropolitan’s culinary program, including banquets, in-room dining and the restaurant. Lin also shared his knowledge of Chinese cooking with the team at Lai Wah Heen, the Metropolitan Hotel’s 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.
Lin is a graduate of the Educational Institute of the American Hotel and Motel Association, as well as additional programs in Hong Kong and North America.http://senses.ca/senses_bio_patricklin.html
1989 Hong Kong Food Festival Culinary Awards - Silver Award, Team Event Western Cuisine http://senses.ca/senses_bio_patricklin.html
on October 27, 2008. The dinner honoured the 2008 Ontario Environmental Mission.http://www.can-lodgingnews.com/artman2/publish/November2008/People/The_Winner_s_Circle_November_2008.shtml
Toronto
Toronto is the provincial capital of Ontario and the largest city in Canada. It is located in Southern Ontario on the northwestern shore of Lake Ontario. A relatively modern city, Toronto's history dates back to the late-18th century, when its land was first purchased by the British monarchy from...
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- Senses Restaurant and Bakery http://www.senses.ca
- Lai Wah Heen http://www.metropolitan.com/lwh/
- Lai Toh Heen http://www.laitohheen.com
- Hemispheres Bistro http://www.metropolitan.com/hemis/
- Diva at the Met http://www.metropolitan.com/diva/
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 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 Olympics”, as well as designation as “The Most Outstanding Chef” from the Food and Hotel Asia International Salon Culinaire.
After a decade at the Regent Hotel, Lin immigrated to Canada, becoming chef of the Truffles restaurant at the 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 years at Truffles, Lin' returned to Hong Kong as executive chef of Quo Quo Restaurant. Moving later to Paramount Restaurants 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 and Bistro as executive chef where he oversaw the Metropolitan’s culinary program, including banquets, in-room dining and the restaurant. Lin also shared his knowledge of Chinese cooking with the team at Lai Wah Heen, the Metropolitan Hotel’s 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.
Lin is a graduate of the Educational Institute of the American Hotel and Motel Association, as well as additional programs in Hong Kong and North America.http://senses.ca/senses_bio_patricklin.html
Awards
- 2008 Gold Medal Plates Winner (Toronto)http://senses.ca/senses_media.html
1989 Hong Kong Food Festival Culinary Awards - Silver Award, Team Event Western Cuisine http://senses.ca/senses_bio_patricklin.html
- 1988 6th Annual Food & Hotel Asia International Salon Culinaire (Singapore) - Most Outstanding Chef http://senses.ca/senses_bio_patricklin.html
- 1988 IKA HOGA International Culinary Art Exhibition (Frankfurt, Germany) - Gold Medal With Distinction http://senses.ca/senses_bio_patricklin.html
- 1986 The Hong Kong Food Festival Culinary Awards - Gold Medal
2008 Gold Medal Plates
Lin was selected for the contest by a panel of judges. Patrick Lin (Senses Restaurant) went home with the gold. Lin will take his gold medal and regional top chef title to compete at the Canadian Culinary Championships for the national title as the Gold Medal Chef.http://goldmedalplates.comJames Beard Foundation gala celebrating modern Chinese cuisine
Chef Lin, joined by Terrence Chan and Ken Tam of Metropolitan Hotels, partnered with the lauded James Beard Foundation event, “Dumplings and Dynasties: The Evolution of Modern Chinese Cuisine”, November 13–15 in New York City. The event paid homage to Chinese fare, matching Lin, Chan and Tam with guest chefs from China, Hong Kong and North America.http://jbfchina.comFusion Flair in Shanghai
Chef Lin presented a menu for Ontario Premier Dalton McGuintyDalton McGuinty
Dalton James Patrick McGuinty, Jr., MPP is a Canadian lawyer, politician and, since October 23, 2003, the 24th and current Premier of the Canadian province of Ontario....
on October 27, 2008. The dinner honoured the 2008 Ontario Environmental Mission.http://www.can-lodgingnews.com/artman2/publish/November2008/People/The_Winner_s_Circle_November_2008.shtml
External links
- Patrick Lin at the Chef and Restaurant Database