'Ringing in the Year of the Tiger with a $90 snail'.

: CS1 maint: archived copy as title ( link) 'World Chefs: Patrick Lin says a good knife is essential'. ^ a b Forhan, Jennifer (July 11, 2007).^ 'Diva at the Met - Metropolitan Hotel Vancouver'.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. 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. 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 2002, Lin traveled back to Hong Kong to become executive sous chef at The Royal Garden Hotel. Lin also shared his knowledge of Chinese cooking with the team at Lai Wah Heen, the Metropolitan Hotel's Chinese restaurant. 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 returned to Canada in 1998 as chef de cuisine at Truffles.

While in Hong Kong, he also held positions at Joyce Café Restaurant and The Excelsior Hotel. Moving later to Paramount Restaurants as culinary consultant, he oversaw the team of chefs at their five restaurant sites. During his tenure, Truffles earned a five-diamond designation by AAA/CAA, as well as the DiRONA award, and Mobile Five Star Award.Īfter four years at Truffles, Lin' returned to Hong Kong as executive chef of Quo Quo Restaurant. 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.Īfter a decade at the Regent Hotel, Lin immigrated to Canada, becoming chef of the Truffles restaurant at the Four Seasons Hotel. Under the mentorship of executive chef Gray Kunz at the hotel, Lin developed his style of blending Western and Eastern cooking techniques. 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. Determined to satisfy his passion for cooking, he spent his days off working in the kitchen as a trainee. Lin began his culinary career when he joined the Regent Hotel, Hong Kong in 1980 as a kitchen clerk.

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