Meet Our Chefs: Tami Chau Lin

Tami Chau Lin, Executive Chef

Chef Tami Chau Lin

Originally a biochemist, Tami decided to apply her technical science skills to food and hospitality. She found cooking and caring for guests was very intuitive for her, so she decided to enhance her skills at the California Culinary Academy.

During her formal culinary education, Tami externed at fine dining restaurants Azie and the Ritz-Carlton, both in San Francisco. From this experience, she decided that her career goal was to bring fine dining to all. Her first opportunity to accomplish this was at Durty Nelly’s, an Irish pub in San Francisco. There, she and fellow CCA graduate and current R&DE co-worker Chef Christina Betondo served as resident chefs, elevating Irish cuisine and pub fare and garnering a faithful following.

Soon after, Tami realized her dream of operating her own restaurant, Bloo. Taking ingredients to the extent of their potential, the menu at Bloo featured expertly-executed comfort food. Tami is particularly proud of that menu, especially her Pistachio-Crusted Halibut with Grapefruit Beurre Blanc. Moving on to new adventures, she served as Sous Chef for a reality television show in Mexico, and educated rising chefs as an Assistant Chef Instructor at the California Culinary Academy.

Today as Executive Chef of Wilbur Dining and the Star Ginger platform, she applies her experience as a professional educator to cultivating the strengths of her culinary staff. “I hope that I inspire my team and show them that there is more than one way to accomplish a single dish.”