Yu Min Lin, The Sea by Alexander's Steakhouse

Saturday, January 9, 2016, 10:30 am - 11:15 am

Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

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.

Yu Min began his culinary career at 14 as an apprentice, and worked his way up to his first Executive Chef position at Shintori Cuisine Japonaise in Taipei and Shanghai, where he worked for 10 years. After moving to Los Angeles in 2001, Yu Min started as a line cook with celebrated chef Michael Cimarusti. Chef Cimarusti’s classical French cooking techniques have had a great influence on Yu Min.Yu Min subsequently accepted Chef Cimarusti’s invitation to become opening Sous Chef at Providence in 2005, and was promoted to Chef de Cuisine after two years. 

While on a family trip to the San Francisco Bay Area, Yu Min was recruited by Alexander’s Steakhouse to be its 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.

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.